Tag Archives | eating

a new kind of sunday lunch

It’s now been almost two months of living the Banting way and we’re loving it. I will admit, there have been baby showers and Robbie’s party where I have indulged in the occasional slice of lemon meringue or red velvet cake, but overall, I’ve stuck to it and I feel like it’s starting to pay off. Yesterday I made this and it was delicious. Even Bailey and Robbie ate the ribs!

sunday lunch

Pork Belly Ribs with Origanum and Smoked Paprika (serves 4)

2kg pork belly ribs
2 cups saved cooking juices (broth or stock) – I just used powdered chicken stock, but it’s not recommended
3 cloves fresh garlic, finely diced
100g can tomato paste
1/4 cup apple cider vinegar
1/4 cup prepared mustard
1 tsp ground cumin
2 tsp sea salt
2 tsp smoked paprika
2 tsp dried origanum
black pepper to taste

1. Preheat the oven to 180°C
2. Combine all the ingredients in a deep tray, being sure to lay the ribs out flat. If the ribs aren’t fully submerged, fill the tray with some water. Cover the tray with foil and cook for two hours (I only cooked mine for an hour because I didn’t have 2kgs of ribs)
3. Remove the tray from the heat and leave the ribs to cool in the juices
4. Once cool, drain the liquid into a pot and reduce to a sticky glaze
5. Grill the ribs in the oven or on the braai and constantly baste both sides with the glaze
6. When the ribs start to go black on the edges, remove them from the heat, cut and enjoy

Avocado, Snow Pea and Mint Salad with Poppy Seed Dressing (serves 2) 

For the Dressing
juice of 1 lemon (25ml)
2 tbsp red wine vinegar
1 tsp dijon mustard
1 clove garlic, minced
4 tbsp poppy seeds, toasted
150ml extra-virgin olive oil
salt and pepper

1. Combine the lemon juice, vinegar, mustard, garlic and poppy seeds in a mixing bowl. While whisking continuously, pour in the olive oil until a dressing is formed. Season to taste.

For the Salad
1 large ripe avocado, cut into chunks
200g snow peas (sugar snaps or mange tout)
1 bunch spring onion, thinly sliced
1 head butter lettuce, washed and torn

1. Cut the sugar snaps in half lengthways on the diagonal
2. Lay the lettuce leaves out on a platter. Layer with snow peas, avocado and spring onions and cover with the dressing. Scatter with mint leaves. Serve immediately.

Note: to give this salad more of a crunch, feel free to add any nut or seed


— Liza


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