Here are some recipes to help you craft a yummy low carb Christmas menu.
Crispy Fried Halloumi Fries
400g/ 14oz halloumi cheese
3 tbsp coconut flour
1 tsp paprika
1 tsp garlic powder
vegetable / sunflower or canola oil enough to fill a deep frying pan 1.5cm (1/2inch) in depth
On a large plate, mix the coconut flour, paprika and garlic powder together.
Slice the halloumi cheese into 1.5cm (about 1/2inch) sticks and then coat them in the coconut flour mixture.
Heat the oil in a deep, wide frying pan. Once hot (you can test this by adding a drop of water to it, and if it sizzles then you are good to go), carefully add the halloumi, making sure they don't overlap. This may have to be done in two batches.
Fry them on each side for 1-2 minutes, until golden and crispy. While they are cooking, cover the pan with a splatter guard (so the fat doesn't spit up at you) and rotate them using tongs.
Using tongs or a slotted spoon, carefully remove the fries and place them on a paper-towel lined plate. Repeat until all the halloumi are cooked.
Serve & Enjoy!
Servings: 12 (2 tbsp per serving)
1 medium cucumber peeled
1 cup / 240g sour cream
2 tbsp / 30g olive oil
1 tbsp / 15g lemon juice
5 tbsp / 12g fresh dill finely chopped
1 tsp / 3g garlic minced
1/2 tsp salt
1/4 tsp black pepper
Grate the cucumber and use a cheesecloth (or dish towel) to squeeze out any excess liquid.
In a medium bowl, mix all the ingredients together, until well combined.
Refrigerate for an hour.
Serve & Enjoy!
Salt and Pepper Turkey
Serves: 6 Prep time: 10 min Cook time: 3hr 40min
2 carrots, halved
2 celery ribs, halved
1 onion, quartered
1 x 4kg turkey, giblets discarded
4 tbsp. unsalted butter, softened
Salt and freshly ground black pepper
Preheat oven to 180C. Place carrots, celery, onion, and 2 cups water in a roasting pan; top with a roasting rack.
Loosen skin on turkey breasts, starting at the neck, and rub butter under skin. Season turkey (including the cavity) with 2 teaspoons salt and 1 teaspoon pepper; place on the roasting rack. Tie legs together with kitchen twine and tuck wings under.
Roast for 3 hours, basting every 30 minutes and tenting with foil if skin becomes too dark.
Gently tilt turkey to release juice from cavity into the pan. Transfer turkey to a cutting board; rest for at least 30 minutes before carving.
Broccoli, Cauliflower & Bacon Salad
150g Broccoli (cut into small florets)
170g Cauliflower (cut into small florets)
60g Bacon bits (cooked)
Simple Creamy Dressing
75g of full cream mayonnaise
20mls of Olive Oil
10mls Lemon juice
10g Fresh thyme
2g Garlic Powder
Salt & Pepper (to taste)
Parmasen cheese (for garnish)
In a small bowl, whisk together all the dressing ingredients, until smooth.
Add the dressing to the large bowl with the veggies and toss to coat.
Garnish with some grated parmasen cheese.
You can serve immediately, but for even better flavour, chill for a few hours
Parmesan Roasted Green Beans
2 tablespoons olive oil
2 teaspoons minced garlic
1 egg beaten
½ teaspoon garlic salt
340grams fresh green beans
1/3 cup grated parmesan cheese
Preheat oven to 220C
In a large bowl whisk the oil, garlic, egg and salt together.
Toss in the green beans and coat well.
Sprinkle in Parmesan on the green beans and toss gently.
Place evenly on a greased baking sheet.
Bake for 12-15 minutes or until golden.
To crisp, heat for a minute or two under the grill
Minty Chocolate Mousse
½ cup cream cheese, softened
¼ cup powdered erythritol, divided
3 tbsp cocoa powder
¼ cup warm water
¾ tsp peppermint extract
1⁄3 cup heavy whipping cream
½ tsp vanilla extract
4 mint leaves
Place the cream cheese, two tablespoons of the sweetener, and the cocoa powder in a blender. Pour the warm water and peppermint extract over top and blend until smooth and creamy.
In a large bowl, beat the whipping cream with the remaining sweetener and the vanilla extract until it holds stiff peaks. Remove a few tablespoons of the whipped cream for decorating.
Fold the chocolate mixture into the remaining whipped cream until no streaks remain.
Spoon the mousse into dessert cups and refrigerate at least 30 minutes. Top with a dollop of the extra whipped cream, sliced strawbery and mint leaf before serving.