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Mutton Liver Cheese Wraps

theprimalgeek — Sat, 23 May 2015 13:57:27 +0000

Mutton Liver Cheese Wraps

The Ultimate LowCarb HighFat recipe, Mutton Liver Cheese Wraps !!!!!!!!

Its a bit difficult for me in India to find a certain meat cut like pork chops or beef steak. So I have to think out of the box and try to make different recipes with the ingredients easily available to me.

The recipe is divided into two parts, don’t worry its not complicated at all.

1st part The Mutton liver.

Ingredients:

250 grams of mutton liver

2 medium sized onions, chopped

1 tbsp chilli powder ( You can get by with half a tbsp, I like it spicy )

1/2 tsp turmeric powder

1/4 tsp freshly ground black pepper

1/2 tsp mustard paste

1/2 tsp coriander powder

dash of barbeque seasoning

3 tbsp ghee/coconut oil/ animal fat for cooking ( I used ghee )

salt as per taste

Procedure:

1) Pressure cook the mutton liver for 15 minutes so that it gets thoroughly cooked, if you don’t have a pressure cooker you simply boil the liver till it gets tender.

2) Take a pan and put it on high heat and once the pan is hot add ghee to it.

3) Once the ghee is hot add the chopped onion and stir fry them till they become transparent in color.

4) When the onions are done, add the remaining spices and salt to it and cook them for 3-4 minutes. If you don’t find the spices I have used in your locality you can always use your local sauces such as soy sauce, Worcestershire sauce ( yup yup I googled for the spelling :-p ) or any kind of seasoning powder just to give the liver some taste.

5) Add the pre cooked liver to the pan and mix it well. Cook for another 10-15 minutes.

6) Once the liver and onion and spices are incorporated and cooked well turn the heat off and let the liver cool for a bit.

7) Smash the liver with a potato smasher or simply use your gifted hands till it becomes like a granulated paste and keep aside.

2nd part the Cheese:

Ingredients:

1 and 1/2 cup of grated cheese ( any processed cheese will do, nothing fancy required )

Butter/ ghee/ animal fat/ coconut oil for cooking

Procedure:

1) Put a pan on low heat and add a little butter to it

2) Sprinkle some of the shredded cheese on the pan to form a circular shape and let the cheese melt and set.

What the heck I made a video of making the wrap part as its much easier to show it to you yaaaaay my first cooking video

Have a look so that you get an exact idea how to go about completing the last stage of the process

3) As the wrap cools down, the cheese will harden and the mutton liver filling will not fall out of the wrap

Enjoy guys. I had fun making and eating this yummy Mutton Liver Cheese Wrap and I hope you guys like it too

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Indian Chicken Manchurian

theprimalgeek — Sun, 12 Apr 2015 17:37:52 +0000

Indian Chicken Manchurian

I m a great fan of Indian Chinese

I keep craving for the indian chicken manchurian, so thought of giving it a try by making it the LCHF way I m purposely mentioning Indian Chicken Manchurian because authentic chinese chicken manchurian is not spicy, atleast the restaurants i tried it was mostly bland or less spicy and i love spicy food

It turned out really decent!

Recipe:

1 kg boneless chicken

500 grams spring onions chopped

1 onion chopped

7-8 tbsp coconut oil

2-3 tbsp soya sauce and oyster sauce ( i put a little extra as per my taste )

1 tbsp mustard sauce

1 tbsp schezwan sauce

1 tbsp green chilli sauce

1 tbsp red chilli sauce ( i put a little extra as per my taste )

1 tbsp apple cider vinegar

Salt and pepper as per taste

How to Marinate:

2 tbsp vinegar ( any vinegar will do )

1 tbsp soy sauce

Add the vinegar and soy sauce to washed chicken and keep it aside for 1 hr. This will help soften the chicken.

Procedure:

Take a deep fry pan and put it on high heat

Add the coconut oil to the heated pan and let the oil heat up

Once the oil is heated, add the chopped onion and let it cook till it becomes transparent

Add chopped spring onions to it and let it cook for 2-3 minutes

Add soy sauce, oyster sauce, apple cider vinegar, green and red chilli sauce, schezwan sauce, mustard and salt and pepper. Cook it for 2-3 minutes and then add the marinaded chicken

Keep stirring in between till all the water from the chicken evaporates and the chicken is thoroughly cooked. If the chicken cuts through with a spoon its done

Or simply eat and check if its done :-p

Serve hot

It will not taste as a typical indian chicken manchurian as i have not added any kind of flour, no sugar and no color to it. The carbs in this dish will only be the ones coming from the sauces. So to reduce the carbs you can vary the quantity of the sauces.

This recipe will serve 2-3 people easily

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Beef Steak and Garlic Mushrooms

theprimalgeek — Mon, 30 Mar 2015 11:26:48 +0000

Steak and Garlic Mushrooms

Beef Steak and Garlic Mushrooms

Finally decided to cook steak. I had never cooked steak before, as first of all its not allowed and second no one has a single clue on how to cook it. :-p But as I just simply love beef steak, after youtubing and googling a little I decided to experiment with steak as well as mushrooms It tasted amazing. Garlic Mushroom turned out to be divine as they were cooked in steak juice and the garlic caramelised well

Ingredients:

2 pieces of beef steak around 1 inch thick

600 gms of mushrooms

10-15 cloves of garlic

1 tsp of mustard sauce, 1 tsp of schezwan sauce, 1 tsp soy sauce, 1tsp oyster sauce, 1 tsp green chilly sauce, 1 tsp Worcestershire sauce

1 tbsp salted butter

salt and freshly ground black pepper as per your taste

10-12 tbsp of coconut oil

Process:

Cooking the Steak:

Coat the steak with salt and pepper

Heat the pan on high heat

Add the oil of your choice ( I used coconut oil and eye balled the quantity so that the steak can be shallow fried )

Smash 4-5 cloves of garlic and add to the hot oil.

Add the steak to the oil and cook each side from 3-4 mins each as per your liking of doneness. I personally like it well done.

Add a little butter for taste.

Once you feel that the steak is done remove it from the heat and wrap it in an aluminium foil and keep it aside.

Cooking the Garlic Mushrooms:

I used 2 packets of mushrooms each being around 300 grams. Cut the stems of the mushrooms and cut the mushrooms into small pieces if they are big.

I used the left over oil of steak and added a little more oil.

Add 3-4 smashed cloves of garlic, if you don’t like garlic your going to miss out the sweet caramelised garlic in the end :-p

Add 1 tsp of mustard sauce, 1 tsp of schezwan sauce, 1 tsp soy sauce, 1tsp oyster sauce, 1 tsp green chilly sauce, 1 tsp Worcestershire sauce ( I had to google the spelling of this sauce damn it’s difficult :-p but tastes amazing ) and stir fry in the hot oil on high heat.

Add the mushrooms to the pan and stir well in the sauces and oil.

Add freshly ground black pepper and salt to taste.

Remove the steak from the aluminium foil and place it on the serving dish.

Serve the hot mushrooms with the steak and enjoy

As far as carbs are concerned in this recipe its coming from the sauces. But the amount used it minute so it wont be high carb for sure

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