Carb Conscious Archives

Chicken recipes

Chicken stuffed under the skin

1 - 1 1⁄2 hours

Breakfast recipes

Coddled eggs on cauliflower purée

35 minutes

Beans recipes

White bean confit

2 hours

Cheat recipes

Sticky chicken kebabs with cucumber salsa

25 minutes

Chicken recipes

Dijon-and-milk-braised chicken

1 - 1 1⁄2 hours

Cook the new cover: “upside down” crispy roast pork with tamarind curry

Serves 4 to 6

Difficulty Easy

Prep Time 25 minutes

Cooking Time 1 hour

Ingredients

2 green chillies, chopped
1⁄2 cup rice vinegar
2 2 Woolworths crushed fresh turmeric
1 x 400 ml can coconut cream
30 g fresh ginger, thinly sliced
sunflower oil, for frying
1 kg boneless pork belly, skin on
Sea salt and freshly ground black pepper, to taste
1 T Woolworths crushed fresh ginger
1 T Woolworths crushed fresh garlic
1 T Woolworths ghee
50 g Woolworths korma curry paste
12 fresh curry leaves
3 T tamarind paste
2 T honey
3 T hoisin sauce
15 g fresh basil, for serving

Method

Preheat the oven to 200°C.

Mix the chillies and vinegar and set aside.

In a separate bowl, mix half the turmeric and 100 ml coconut cream, then set aside.

Fry the sliced ginger in the oil until golden and crispy, then drain on kitchen paper.

Score the pork skin using a sharp knife and season, then place on a baking tray, skin side down, and roast for 45 minutes, or until golden and crispy.

In a wok, fry the remaining turmeric, crushed ginger, garlic and curry paste in the ghee for 1 minute. Add the curry leaves and cook for a further minute.

Stir in the tamarind paste and remaining coconut cream and reduce for 5 minutes.

Mix the honey and hoisin sauce in a small bowl.

Remove the pork belly from the oven, turn over, then pour over the honey-and-hoisin mixture.

Preheat the grill, then return the pork to the oven and grill for 5 minutes, or until sticky. Take care that it doesn’t burn.

Cut the pork into chunks and toss through the curry sauce.

Serve with the chilli-vinegar and turmeric-and-coconut sauce, garnished with the basil and crispy ginger.

Cook's note: This is my new way of crisping up pork crackling – it works a treat.

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Chunky tomato, red pepper and bean soup with pecorino baby marrow crisps

Slow-roasted brisket and smoky beans

Baby marrow noodles with roast pepper sauce

Chicken frikkadels with creamy beans and spinach

Tagliatelle with smoky tomato sauce, olives and capers

Chicken stuffed under the skin

Coddled eggs on cauliflower purée

White bean confit

Sticky chicken kebabs with cucumber salsa

Dijon-and-milk-braised chicken

Rosemary-and-lemon chicken

Cook the new cover: “upside down” crispy roast pork with tamarind curry

Cook the new cover: “upside down” crispy roast pork with tamarind curry

Ingredients

Method