I am often amazed, when I read a comment on a forum or blog, that states lowcarb is hard to keep to. How anyone can get fed up with lobsters, scallops, fillet steak and foie gras is beyond me. OK I jest, for most, that sort of food is a rare treat. Seriously folks, the grub below must be one of the great lowcarb bargains around in the UK at the moment. Real grub and far cheaper than take away fast food junk.
From ASDA Chicken and Mushroom Casserole pack £4.00. This pack weighs 1kg. Chicken drum sticks and thighs 74% Smoked Bacon 9% Pork Belly 8.7 the rest made up of chopped red onion and mushrooms. Pack states serves four, but between two it’s a real blow out and here’s the best part, it taste great and only 1.7 grams of carb per 100 grams. It’s gonna be a regular with us, try it, I don’t think you will be disappointed.
Sorry about the pic, down loaded from ASDA site (and people moan about my pics) them's the breaks eh.
Eddie
11 comments:
I live in US, we don't have it in stores, but thank you for the idea. I think, I will make such dish myself. I would add some grated cheese on the top .
Hi Galina
ASDA is owned by Wal-Mart so you may be able to get the pack in the US.
Regards Eddie
I will check it out.
This is a great idea and so simple, life does not have to be complicated. Supermarkets can provide some good food but you could easily make this yourself, and I'd agree with Galina some grated cheese on top mmmmnn yummy. How about serving some mashed swede with it too I'm sure it would taste great. Sue
Actually, I think that sour-cream whipped with an egg with some addition of grated cheese could be even better idea for the top, cheese alone may feel like a separate rubbery layer. Also, raw mushrooms may shrink and release too much fluid, I will pre-cook it in a microwave already layered and seasoned on a parchment paper in order to save on hassle. If I make it, I will report results.
Sounds good to me Galina, if you do get round to making it any chance of the recipe and prep method ?
Cheers
Graham
Sure, I will.
Hi Galina, I do agree with you grated cheese on top can sometimes form a rubbery type layer but call me weird I don't mind. I tend to pile the cheese on quite thickly and almost remove it separately when I serve up, to me it tastes good. I do like the sound of your recipe idea and as Graham has commented do please share this with us when and if you make it.
Thanks Sue
I did give it a try. I added to the ground meat mixture(one lb) one shredded raw onion, some raw garlic, shredded sausage, grated nutmeg (important). I sauteed one onion, when it was ready, added 8 oz of sliced mushrooms, salted and kept it on a stove enough for the juices to evaporate. I put onion/mushrooms mix on the top of meat in a casserole form, added on the top some cream cheese blended with one egg couple TBS of cream and grated cheese. Put all in an oven at 325 F till the inner temperature reached 165 F.
Thanks Galina our resident chef Eddie might don his Frilly Pink Pinny and try your recipe out.
Cheers
Graham
Hey Galina thank you so much for coming back and sharing the recipe, I will give it a go, Much appreciated Sue
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