Month: December 2021

Categories
Keto recipes

Quick Seared Scallops

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Ingredients

Scallops450g
Butter2tbsp.
Olive oil1tbsp.
Sea salt1/4tsp.
Black pepper1/8tsp.

Directions

  1. Prepare the scallop by patting it thoroughly with paper towels. Season with sea salt and black pepper.
  2. Melt butter and olive oil in a frying pan over medium heat. Wait for the fat to start to bubble.
  3. Add scallops into the pan and cook 2 minutes per side. The scallops should only be flipped once.
  4. Remove the pan from the heat and serve immediately.

Categories
Diet recipes

Pan Fried Fish Mash Mustard Butter

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Ingredients

Butter50g
Potatoes, peeled and roughly chopped1kg
Firm white fish fillets4 x 200g
Olive oil2tbsp.
Milk125ml
Wild rocket leavesto serve
mustard butter
Butter, room temperature120g
Mustard1 ½tbsp.
Lemon juice, to taste1 ~ 2tsp.
Spring onion, finely chopped1

Directions

  1. In order to make the mustard butter, we first have to mix all ingredients together and mash with a work until well combined. Seasoned it with salt and pepper to your own liking.
  2. Then, place the mixture on a sheet of plastic wrap and roll it into a log shape, about 2 cm wide.
  3. Twist the both end and chill for 20 minutes or until firm, then remove the plastic and cut it into 1 cm thick discs.
  4. Cook the potatoes in boiling salted water until tender. Drain the water and mash it with butter and milk. Season to taste and add parsley for that fresh earthly taste, if desired.
  5. Heat the oil in a large frying pan over high heat. Add the fish fillets and cook until firm or brown on the bottom side. Then, flip the fish over and cook until thorough. Remove the fish and drain on the paper towel.
  6. Serve the fish on the mashed potato, with a couple of mustard butter rounds on top and some rocket leaves on the side.

Categories
Cooking recipes

Browned Mushroom Butter Pasta

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Ingredients

Butter8tbsp.
Spaghetti250g
Olive oil, extra virgin1tbsp.
French style breadcrumbs, fresh65g
Garlic, minced3cloves
Cremini mushrooms, thinly sliced65g
Thyme, fresh4sprigs
Parsley leaves, freshly chopped2tbsp.
Kosher saltto taste
Black pepper, freshly groundedto taste

Directions

  1. Cook the pasta in a pot of boiling salted water according to the package instructions and drain well when it is done.
  2. Heat the olive oil in a large skillet over medium heat. Add the breadcrumbs, start stirring until browned and toasted. Season with salt and pepper to your own liking. Set it aside.
  3. Melt butter in the skillet over low heat until it starts to foam. Then, add garlic to the skillet and stir them until fragrant.
  4. Add the mushroom and thyme, continue to stir until the mushroom is tender and browned. Season with salt and pepper, to taste.
  5. Serve the pasta, topped with mushroom-butter mixture and breadcrumbs. Garnished with parsley for that fresh earthly taste, if desired.
Categories
Keto recipes

Crispy Chicken Thigh with Rosemary Butter

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Ingredients

Butter2tbsp.
Raw chicken thighs, bone-in, skin on4
Rosemary, dried1tbsp.
Garlic, powdered1tsp.
Onion, powdered½tsp.
Cayenne pepper½tsp.
Pink Himalayan salt½tsp.
Black pepper1tsp.
Coconut oil2tbsp.

Directions

  1. Mix the rosemary, garlic, onion and cayenne pepper in a bowl and set aside.
  2. Debone the chicken thighs and pat dry with paper towels.
  3. Coat the top and under the skin with the seasoning mix with ½ tablespoon of butter under the skin of each thigh. Then, use the remaining seasoning mix to rub on the back of the thighs.
  4. Heat the coconut oil in a large skillet over medium heat. Add the thighs on skillet with the skin facing down.
  5. Cook for about 10 minutes or until skin is crispy. Flip over and cook for another 10-15 minutes or until chicken is fully cooked through.
  6. Serve right away and enjoy!