Tender Buttermilk Chicken Curry with Summer Veg

We’ve had a cool start to summer, it’s been more of an extended spring. I’m not complaining as it meant I could make a late seasonal curry with some local farm chicken.

I tried slow roasting one of these chickens, but the good outdoor life made them strong, tough and healthy, just like chickens should be! Tasty but a tad chewy!

In South Africa we call these chickens “scratchy fowls” meaning they have had a free happy life, scratching in the fields for bugs. Nothing happier than the a vision of a happy scratching fowl roaming free!

So, as buttermilk tenderises chicken meat beautifully,

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Keto Empanadas

Worth the time and these are delicious. I think a Keto version is such a win, as it’s meat wrapped in a cheese dough. I mean, how can that not be good?!

If you have leftover savoury ground beef these would be the perfect leftover plan. Also, I would suggest making the ground beef filling ahead and let it cool off completely as it’s easier to work with in the dough. Hot filling in a cheese dough is not fun to work with – I found that out as this was one of those spur of the moment “I need empanadas – after 3 years of none – in my life” now! Also let your dough chill in the fridge at least 30 minutes. It’s possible to make these in one go but you’ll see how hard it was to work with fresh warm dough and filling in my pics below.

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Eggplant Parmesan Bake

Aubergine, brinjal, eggplant … whatever you call it, this beautiful vegetable is the perfect keto veggie fat bomb. High in fiber to negate the carbs, it has a wonderful sponge tendency of soaking up oils and seasonings and delivering a delicious meal. You’ll need a large aubergine, sliced in thick disks, marinated in herbs and garlic, brushed with pesto and tomato paste and topped with mature parmesan, then oven baked.

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Roasted Squash Boats with Goats Cheese

We bought some lovely goats cheese at the farmers market recently. We took a 2 hour train trip to a university town where there is an amazing art and craft market too. Included in this recipe is the lemon and basil goat cheese we had left over.

Autumn is here and that means winter squash!

Winter squash are wonderful and I love their flavour, especially the Delicata variety. When I bought this beauty I had no idea what it would end up as, I never actually plan a menu and nor do I shop with a recipe in mind. I just purchase what looks delicious in that moment. I tend to create recipes on the fly, they evolve from what is in the fridge or cupboard.

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Pork Butt Roast crowned with garlic

This is a recipe born of necessity. We’re expecting a meat delivery and need freezer space!

The garlic crown is just a pointed knife poked in the top and many many slivers of garlic pressed in the top. Well worth the effort and super delicious result.

One more thing … your home will be fragrantly infused with spices, apples, lemon and roast for a day or two.

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Roasted Zucchini Lasagna

Well, Lasagna is not photogenic! But I think the flavour is worth the effort and there will be leftover unless you’re more than two in your household. I make meals on the weekend for work lunches to box up and this one is perfect. You start out by Continue reading