After such a long time...

I hope to reinvigorate my foray into Meat & Cheese. The title of this blog has never been more apt as currently I am on the dreaded Atkins diet. Both Jaimie and I are on the way to sexy slim-dom, and have been consuming more than our fair shall of the above mentioned ingredients.



Its a bit of a shame though. As nice as meat and cheese are, man should not live by it alone. I've found it really hard to find decent low-carb recipies on the internet which got me to thinking that it would be great to keep all of my low-carb recipes in one place, and to share them with people.

We have had a few relative culinary triumphs whilst we've been on this seemingly ridiculous weight loss quest. And here is one that I particularly enjoyed. We served this dish with a garlic and lemon roasted chicked (and a few new potatoes and mint for the non-Atkins dinner guests)

This dish was inspired by Jaimie chatting really passionately about a dish his Dad made once. We couldn't find the recipe anywhere so I improvised. I think the cabbage cut this way into wedges makes it really attractive and somehow, more like a meal in itself.

Moro-inspired Spanish cabbage


(serves 4 as a side dish, 2 as a main)

1 pointed spring cabbage
1 lemon - juice of
1 tbsp capers
1/2 tbsp smoked paprika
1 tbsp olive oil
Salt and pepper to season

Cut the cabbage from the base to the pointed tip into quaters.
Blanche these quarters for a few minutes in salted boiling water until the tougher base of the cabbage is softened. Remove from the water and drain off the excess liquid from the cabbage quarters.

Turn the hob to a medium heat. Heat the oil in a wide frying pan and add the cabbage quarters. Squeeze the juice of one half of the lemon and add the capers and paprika. Leave to braise for a minute or two and then turn the quarters over. Squeeze in the remaining lemon juice.

To serve, place the quarters side by side on a large white plate and pour over the capers and juices from them pan. Season to taste.