Tag Archives | The Real Meal Revolution

pork fillet stir-fry…

… With Green Chilli Paste and Coconut Milk

Lately, I’ve started doing meal plans for the week. It actually helps tremendously when I do the grocery shopping. I quite enjoy grocery shopping but the usual way I go about it is to start from one end of the store and weave my way through every aisle picking and choosing what I feel like and what I think we need. Often this means we’ll have five bags of carrots and no tomatoes in the fridge, plus it’s not so good for the budget. So now, with the meal plan, I actually have a better idea of exactly what to buy when I go the shops and I save money. Bonus.

I made this delicious Pork Fillet Stir-Fry from The Real Meal Revolution last week. It’s worth a try, delicious!

pork fillet

You’ll need:

400g pork fillet, thinly sliced
3 tsp Thai green curry paste
3 cloves garlic, finely chopped
1/4 cup coriander, chopped
1 tbsp coconut oil
2 tbsp oyster sauce
1 tbsp fish sauce
1/2 cup chicken stock
200ml coconut milk
1/2 cup carrot, shredded
1/2 cup spring onion, shredded
1/2 cup mange tout, shredded
1/3 cup basil leaves, thinly sliced

1. Combine the green curry paste, garlic and coriander in a small bowl and mix well.

2. Heat the oil in a wok, swirling to coat the surface. Add the curry mixture and stir-fry until garlic is aromatic, about one minute.

3. Add the pork and stir-fry, stirring often, until meat is cooked (about five minutes).

4. Add the oyster sauce, fish sauce, chicken stock and coconut milk. Stir to combine and heat thoroughly.

5. Add the shredded vegetables and toss for one minute.

6. Stir in the basil leaves and serve immediately.

Enjoy!

— Liza

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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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delicious dinner

This dinner from The Real Meal Revolution was relatively simple to prepare. My sauce turned out much runnier than the picture in the recipe book, possibly because I didn’t do the whole blender part. I also didn’t have any fresh coriander on hand, but it still tasted good.

shopping

Chicken Tikka Masala 

For the Chicken
500g boneless, skinless chicken thighs
1 cup extra-thick yoghurt
1 tbsp fresh ginger, grated
3 cloves garlic, minced
salt and black pepper

1. Mix the yoghurt, ginger and garlic and season to taste
2. Add chicken and marinate for at least 30 minutes

For the Sauce 
3 tbsp butter
2 tsp olive oil
2 cloves garlic, minced
1½ tbsp ginger, peeled and minced
1 red chilli, minced (seeds removed if you don’t like it spicy)
2 tbsp tomato paste
2 tsp paprika
1 tsp garam masala
7 roma tomatoes, diced (or 1 tin chopped peeled tomatoes)
1½ tsp salt
2 cups water
½ cup cream
1 handful fresh coriander, roughly chopped

1. Place a large pan on medium heat, then add the butter and olive oil. When the butter has melted, add garlic, ginger and chilli and sauté until lightly browned.
2. Add the tomato paste and cook until the tomato has darkened in colour, about three minutes.
3. Add the paprika and garam masala and sauté for another minute.
4. Add the tomatoes, salt and water. Bring the sauce to a boil, then turn down the heat to a simmer and cover.
5. Cook for 20 minutes, take the pan off the heat and allow the sauce to cool for five minutes.
6. Meanwhile, preheat your grill and cover a roasting tray with foil.
7. Remove the chicken thigh chunks from the marinade and place on the tray. Place under the grill and cook for about five minutes on each side, until lightly charred and cooked through. Don’t worry if the chicken is still a little uncooked but charred on the outside. It will cook in the sauce.
8. Use a blender or processor to blend the sauce until smooth. Pour back into the pan. Bring the sauce back up to a boil and add the chicken.
9. Reduce heat to a simmer and cook, covered, for about 10 minutes.
10. Add the cream and fresh coriander, stir through and serve.

As a side dish, I chose to do the Green Beans with Toasted Almonds and Lemon Butter

400g green beans, topped and tailed
60g butter
3 tbsp almond slithers, toasted in a dry pan
juice of 1 lemon
salt and pepper

1. In a small pot, bring some water to a boil and blanch the beans for two minutes. Refresh them in cold or iced water so they keep their colour and texture.
2. In a large pan or work, melt the butter and warm it until just before it turns brown, then add the beans. (If the butter is a little brown, it will add a nice nutty flavour).
3. Toss the beans until they are warmed through, then add the almonds and lemon juice.
4. Season with salt and pepper and serve.

Enjoy!

— Liza

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carb-conscious weekend breakfast

I tried another recipe from the Real Meal Revolution on the weekend. It was incredibly easy and packed full of flavour. The smell of Chorizo frying in the pan is so heavenly it’s hard to beat.

Yes, two of my eggs broke but Ryan likes his very well done so I will pretend I did it on purpose.

Kale with Chorizo and Eggs

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Kale isn’t always the easiest thing to get hold of, so the recipes says you can replace it with spinach. I always have spinach in the fridge so it was a far easier option for me.

200g raw kale or spinach, washed and cut
1 “horse shoe” chorizo, thickly sliced (Woolies was having a special. Two for R60, it might still be on?)
1/3 cup water
80g butter
8 eggs

1. Warm the butter in a heavy-based pan with a lid. Gently fry the chorizo in the butter until it turns golden brown.
2. Remove the chorizo but keep all the fat and butter in the pan.
3. Crank up the heat to high and fry the kale/spinach in the fat until it begins to wilt.
4. Pour in the water and allow it to boil ferociously until it is almost fully reduced.
5. Shape the kale/spinach into a nest in the pan and crack in eggs on top. Cover and cook gently for three minutes.
6. When you remove the lid, the eggs should be opaque. Slide the kale off the pan and garnish with the crispy chorizo.
7. Pour over any excess juices from the pan.

— Emily

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carb-free bread

Following on from Emily’s ‘Book Love’ post, I made the carb free bread from The Real Meal Revolution this weekend. It turned out well, but I think I added a bit too much stevia liquid because it had this weird sweetener after taste, which we’re definitely not used to. It was kinda strange not to do the traditional bread baking… yeast, flour etc… but this carb-free version was just as good (except for the heavy hand on the stevia). And the whole loaf only contains 47 grams of carbs!

carb free bread

carb free bread

carb free bread

If you’d like to try it yourself, here’s the recipe…

2 cups milled flax seed (buy the seeds whole and grind them in a coffee grinder as milled flax seed will go rancid very fast)
1 tsp baking powder
1 tsp salt
5 egg whites
2 whole eggs
5 tbsp coconut oil or olive oil
1/2 cup water
3g stevia

1. Preheat the oven to 180ºC
2. In a mixing bowl or food processor, mix the dry ingredients together
3. Add the wet ingredients and whisk them together until a batter is formed. Pour the mixture into a greased bread tin and bake until it is cooked through the middle. You can use a skewer to test this but it usually takes about 30 minutes
4. Tip it out onto a cooling rack and use as needed. It will slice much better once it has cooled but it doesn’t keep for very long. You could slice and store it in the freezer if you like.

Enjoy!

— Liza

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book love

I received some incredible gifts for my birthday, among them were two books that have both had a huge impact on me and the way I hope to tackle 2014.

My sister Alice bought me a book called Coco Chanel: The Legend and the Life. I have always been a huge admirer of Mademoiselle, but this book has given me a real depth of insight into her childhood and how she turned her business into an empire. There is no other way of saying it – this women was incredible.

Born in the poor house to an impoverished mother (who died after bearing six other children) and a runaway father, she was raised by nuns in an orphanage. She had nothing and no one and yet she became the most powerful name in fashion. A legend in her own lifetime and beyond.

She was stubborn, strong willed and by the sounds of it utterly terrifying and she had more lovers than you could shake a stick at. But there was always a part of her that remained a lonely orphan with an odd dress sense. It might have been a very different era, but her life lessons are invaluable.

I am utterly in love with her and haven’t been able to put this book down since I started it.

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The other book was a gift from my mum. The Real Meal Revolution is a cookbook based on Prof Tim Noakes belief that carbs are from the devil and fat is king! He has employed cooks, dieticians, nutritionists and extreme athletes to put together this book that is a guide to eating according to the Banting plan.

We are sticking to it I’d say about 85%. I am struggling with the amount of fat, full cream, butter etc that are in these recipes, but I also miss my toast. Nothing beats a cup of tea accompanied by toast and marmalade. It’s hard and for the first few days of weaning myself off processed carbs I had a horrible headache, but I am determined to lose this mummy tummy so I pushed through and it’s getting easier.

Liza and her husband are also doing the Banting diet so we’ll let you know how we progress and if it works. Here’s hoping.

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— Emily

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