Tag-Archive for » Barbecued «
This is another low carb recipe it is a lot higher in the carbs than some of the recipes I have been posting lately but it is then again a lot lower in fat content too. I usually make this with blue eye cod but any kind of cod would be fine, Blue eyed cod is also known as deepsea trevalla, blue eye trevalla and blue eye. I love the taste of this fish to me it makes for very good eating. This recipe works out to be about 25.7g Carbohydrates, 45.3g protein and 4.8g total fat of which 1.4g is saturated fat.
If you have been keeping up with the progress of my beautiful
handcrafted, Eco friendly camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
4 Blue-eye fillets
330g Pineapple, chopped into chunks
1 Tablespoon peanut oil
1 Red capsicum, sliced thinly
1 Red onion, sliced thinly
2 Cloves garlic, crushed
2 Red chillies, sliced thinly (add as many seeds to suit your taste.)
2 Teaspoons grated fresh ginger
4 Tablespoons soy sauce
2 Tablespoons sherry
1/2 Cup water
1/2 Teaspoon chicken stock granules
1/2 Cup white vinegar
3 Tablespoons sugar
150g Cauliflower florets
100g Shredded cabbage
60g Shredded carrot
80g Snow peas, trimmed
200g Bean sprouts
3 Green onions, sliced thinly
Note: This is can be done on the BBQ, Grilled or on a grill plate.
Method
1. Heat peanut oil in a pan, add capsicum, onion, garlic, chillies and ginger, stir fry until capsicum softens.
2. Add soy sauce, sherry, water, stock, vinegar and sugar, stir to combine, add florets, cook 2-3 Min’s.
3. Add shredded cabbage, carrot, snow peas and bean sprouts, cook until vegetables are just tender.
4. Meanwhile cook fish on a heated oiled grill plate or BBQ or grill until cooked and fish flakes easily.
5. BBQ or grill pineapple chunks until tender, add to vegetables.
To Serve. Spoon vegetables equally among 4 bowls and top with fish, sprinkle with green onions.
All photos taken by me unless otherwise stated.
This is a super simple recipe that has a wonderful end result. I have been thinking of new recipes that are fuss free lately, as I have been helping my sister out and been getting home later in the evening. The absolute last thing I want is to have to spend ages preparing a meal, I have been trying to have recipes either ready to go when I get in or ones that do not require lots of prep or cooking time. I came up with this one last week and it was really good and the left over chicken was just as good the next day.
You can use any BBQ chicken do not worry about the seasoning the supermarket or take away store uses. I bought one from the local supermarket that was seasoned and it still worked and you could taste the honey glaze. You can either cut the chicken into pieces or leave whole as I did and calve after it is your choice.
If you have been keeping up with the progress of my beautiful
handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
1 Barbecued chicken
1/2 Cup honey
1/2 Cup dry white wine
2 Tablespoons chopped chives
1 Tablespoon soy sauce
1 Tablespoon lemon juice
2 Cloves garlic, crushed
1 Teaspoon grated fresh ginger
1 Teaspoon cornflour
Method
1. Either keep chicken whole or cut into pieces and place in an oven proof dish.
2. Combine honey and wine in a pan, stir over heat until honey becomes liquid.
3. Blend lemon juice, soy sauce and cornflour together.
4. Add chives, garlic, ginger and cornflour mixture to honey and wine. Stir over heat until mixture boils and thickens slightly.
5. Pour over chicken, bake uncovered in a moderate (180c) oven for 30 minutes.
I served mine over a nice mixed salad, but serve with whatever you want it is summer here hence the salad. It would be nice with veg and potato if it was colder.
All photos taken by me unless otherwise stated.
