Street Peeper Zimbabwe Street Peeper April 2018 | Page 49

Banting has it ups and downs, it’s positives and negatives,
but overall we are having fun! 2 thick slices brioche or bread – buttered on both sides, cut
out with a cookie cutter if you want it all fancy
Banting, for those who have been sleeping under a carb-
rock is the slang word for LCHF or Low Carbs High Fat way
of eating that Tim Noakes introduced in his book The Real
Meal Revolution! Now, although we love the idea of eating
the crackling and cream and lashings of butter that we
grew up tp believe were the forbidden fruits, there are
some things we miss terribly! 250 g sliced mushrooms – I used a variety of Darling Gour-
met Mushrooms
We miss hamburgers, sweets, fizzy drinks, good bread and
of course I miss the use of flour. Mak-
ing crumpets or pancakes are just not the same. We have
come to the realization that it has to be a mind shift,so
slowly and surely we are doing our best. At least we have
kicked some of the bad habits, others are a little more diffi-
cult. Some of us, have lost weight, others haven’t! We all feel
better though and in the end that is important. What we
thought were sinus infections, were actually just intoleran-
ces to the rubbish we’ve been eating.
Banting Chips
Ingredients
1 kg raw pork skin
coconut oil for frying
45 ml butter
5 ml smoked paprika
fresh thyme
salt and pepper
juice and zest of half a lemon
1 Fairview Chèvre Roue
Method
Toast the buttered bread or brioche in a pan until it is
golden brown and crispy. Remove the bread and keep
warm. Add the 45 ml butter to the pan and add the paprika,
thyme and mushrooms to the pan. Pan fry the mushrooms
on high heat, they must brown and not steam. When they
are brown and buttery, they are good. Add the lemon juice
and more seasoning. Place the bread on a plate. Cut some of
the cheese to top each slice of bread and lastly top with the
warm mushrooms. Serve imme diately with just a small
green salad. Heaven on a plate, that is for sure!
For the Chili salt Blackforest Ham, watercress and Camembert wraps!!!
30 ml Maldon salt
1 – 2 dried chillies
Zest of 1 lemon Wrap it-Blackforest Ham. We all know, that if you source
good quality fresh ingredients, very little needs to be done
to make that meal spectacular. This was the case with these
wraps. I got some Blackforest Ham, some Ripe and Ready
Camembert from Fairview and some fresh, peppery water-
cress from the garden…..sounds perfect already, doesn’t it?
Well the star of this meal, I must say, was the dipping sauce
I made for these wraps!
Directions
Place the pork skin in a big pot and fill with water until the
pork skins are totally submerged. Boil the skin for 1½ – 2
hours or until you can easily pierce it with a fork.
Strain the pork skins and cool slightly so that you can han-
dle it easily. Use a fork and a big sharp knife and remove all
the soft fat from the rinds. It’s important to get as much fat
off the skin as possible. Cut the rind into strips, 2 x 4 cm.
Place the strips of rind on a metal rack in the oven and de-
hydrate on the lowest temperature (80 C) overnight. The
skin must look like brownish hard plastic.
Heat the oil to 180 C in a deep-fryer or a heavy pot. Fry the
skin until completely puffed up……. 30 seconds to a minute.
Remove the pork rinds and drain on kitchen toweling.
Serve your Banting chips with chili salt or even a delicious
Barbeque sauce of your choice.
Mushrooms and Toasted Brioche
serves 2
Ingredients
The wraps are pretty straight forward, simply take a slice of
the ham, place some watercress and a slice of cheese on top
and roll up.
Fresh Herb Dipping sauce
Ingredients
125ml whole milk
1-2 cloves of garlic
1/2 tsp peri-peri
2 heaped tbsp good quality mayonnaise
about 1 cup fresh herbs – I used mint, parsley and basil.
Place all the ingredients in a blender and blitz until the
sauce is ready.
These wraps are ideal for a mid-day snack, a platter if you
are catering or a wonderful snack to serve with your pre-
dinner drinks. Trust me, you will be amazed!!!!