Diabetic Friendly: Sesame beef
3 steps:
1. Prepare your beef/chicken/pork by cutting it into thin strips (or buy presliced), chop some garlic and chilli if you like a little heat.
2. Have your pan on med-high/high. A couple table spoons of oil. Throw in your garlic, when lightly brown put in meat and chilli.
3. Salt, pepper, sesame oil (NOT A LOT), sesame seeds.
Done.
Try using CleverRice or Basmati. Great Low GI options.
Diabetic’s Classy Burrito ;) Obviously without the Tortilla haha
Stuffed Beef with Paprika and Garlic Toasted Cashews and Crispy Sage
Ingredients: (Makes 3 rolls)
3 pieces Thin sliced beef (sizzle steaks or schnitzels work well)
3 Tablespoons cooked Rice
2 sliced bits of sundried tomato
2 teaspoons of black beans
2 Sprigs Coriander
1 Long mild chilli sliced thinly
1 sprig of spring onion
1 Table spoon cheese
Handful of Sage leaves
SMALL Handful of cashews
Salt and pepper to taste. Garlic is optional
In a bowl, mix the rice, beans, 1 sprig of coriander, spring onion, chilli, tomato and cheese.
Divide this mixture into 3.
Season beef pieces with salt and pepper. Alternatively rub cumin or rosemary or thyme depending on what you’re in the mood for.
Place some of the mixture 2-3cm from the end of a piece of beef. Roll it up and secure with either a toothpick or stem of rosemary. Repeat for remaining pieces of beef.
In a pan add a little bit of oil. when it is hot (not too hot), drop TOWEL DRIED sage leaves in, watch them go crisp and immediately remove and put on kitchen paper.
Add the beef rolls, turning once after 1-2 minutes depending on thickness. you should see a little bit of pink on the inside of the roll. Remove and let rest.
Dry the pan and return to a VERY LOW HEAT.
Toast your cashews, adding paprika and garlic flakes and 2-3 crushed up fried sage leaves. Transfer this to a plate.
Sit the rolls on top of the cashews. Scatter remaining sage leaves, coriander, chilli over the top.
Eat.
Diabetic Friendly Dinner:
Chilli and garlic grilled chicken breast with a grape, fennel, pear and parsely salad, and a pamersan tuile. Dressed with a home made chilli-infused olive oil.
Salad:
Roughly chop some flat leaf parsley (this has a stronger flavour than curled parsley), and add it to the mixing bowl.
Slice a handful of grapes in half and add to the mixing bowl.
Take a few layers of baby fennel , slicing thinly diagonally to create nice long slivers of fennel. Add to the mixing bowl.
Add in some chilli olive oil (about a table spoon), salt, pepper and you could add some dill at this stage.
Mix well, and either leave it in the fridge or somewhere out of sunlight and warmth.
Chicken:
Try to get a relatively even breast. If one end is very much thicker than the other, it will cook unevenly.
Marinate with some garlic (granules or fresh finely diced garlic), dried chilli flakes, salt and pepper and oil.
Stick it under the grill for roughly 6-8 minutes each side, or pan fry in a little olive oil.
Leave chicken to rest for a few minutes before slicing at a slight angle.
Parmesan Tuile:
Grate some italian parmesan into a ring mould, mix in some salt pepper and parsely. Grill for 4-6 minutes or until light gold. Leave for 20 seconds, then mould into a folded taco shape, a rolled up wafer or leave in a circle. After moulding, leave for another 3 minutes to cool and crisp up.
dress all items with more chilli olive oil.
Hi, my name is Sarah. I live in Sydney, Australia and this is my love. Enjoy your stay!
