To celebrate the fact that my Gamma GT (Gamma-glutamyl transferase) level has fallen by over 100 we thought we would have something slightly different than the normal bit of chicken to eat. Though still on my diet of as low fat tasty food as possible I came across this idea for a recipe. It has been modified it slightly to reduce the fat content and to cope with what was in my fridge/cupboard at the time.
(When cooking I still have not got round to the idea of taking photos of what I am doing. I basically experiment a lot and if it is any good (i.e. get some positive feedback) bother to think about how I did it and record it. Then a set of empty plates do not make good photos. Who know maybe should change the way I do things , but no all my experiments work by any means)
Turkish Spice mix -
To make this I used the following (It is given as a ratio so you can add as much spice mixture to the chicken as you want – I used the ratio 2 parts equals half a teaspoon)
Mix these together thoroughly in a bowl with a teaspoon
It will need to cook for between 2-3 hours depending on size of chicken. The skin will become golden and crispy and do not baste just before serving unless this is not going to be eaten
Serve with some combination of salad, pita bread, yoghurt or new potatoes (removing the chicken skin to minimise fat consumption if necessary) depending on what your diet will allow.
It tastes good both hot or cold. (if not on a low fat diet you can use the juices that come from it to fry some vegetables along with the onion rings that come from the backing tray as they hold a lot of spicy flavours)
For some while now I have been slowly recovering from a serious liver illness, and this has meant that I am on as low fat diet as possible. This has produced lots of food challenges, and today I experimented producing very very low fat leek and potato soup.
leeks, potatoes, celery, stock a table spoon of oats & 1 pepper, 1 clove of garlic. Herbs - mint, parsley and tarragon. 1 Teaspoon of balsamic vinegar Plus salt and pepper to taste
The ratio was roughly one large leek to one medium sized potato to one celery stick to 200ml of stock.
I used 6 leeks which needed roughly 1.2 Litres of stock
I chopped up the leeks into thin strips, the potatoes into 1cm cubes, the celery into thin slices and the pepper as well. Put into large pan added the stock. It needs to cover the ingredients. Bring to the boil and simmer. Then add herbs roughly half a teaspoon of each and chopped garlic. Stir and simmer for 15-20 minutes, until potatoes are soft. Blitz in the food processor and put back on the heat. (Add some more herbs if necessary i.e. tastes a bit bland) Add the oats and vinegar and simmer for another 10 minutes stirring as required. Add salt and pepper to taste. Those not on a low fat diet can add milk or crème fresh to their bowl on serving, to provide a slightly more creamy flavour.
Any spare soup can go in the freezer for another day. It certainly got the thumbs up for a could wet day.
Dyslexic doodles on photography, food (growing, cooking & of course eating), faith and other fascinating things. This is a personal blog expressing my views.