KIWI CHEF NERYS WHELAN releases her debut cookbook, bursting with delicious and healthy recipes for all. The Keto Chef’s Kitchen is an all-round introduction to a low carb lifestyle, full of wholesome, tasty recipes that are: • Keto • Low-carb • Sugar-free • Gluten-free • Diabetes-friendly • Calorie-conscious
Keto doesn’t have to be hard. These nourishing, quality recipes are easy-to-follow and easy-to-cook, and won’t leave you feeling guilty or suffering!
SRIRACHA PORK LETTUCE CUPS
MAKES 4 PORTIONS | GLUTEN-FREE | DAIRY-FREE
- 500g Pork shoulder (bone out)
- 2 tbsp Sriracha
- 2 tbsp Canola oil
- 1 tsp Salt
- 8 leaves Cos lettuce
- 100g Alfalfa sprouts
- 1 Capsicum
- ¼ Cucumber
- 3 tbsp Aioli (see overleaf)
- ½ Spring onion
- 1 tsp Sesame seeds
Preheat your oven to 180°C.
Place the pork in a roasting dish and rub with 1 Tbsp of sriracha, the canola oil and salt. Roast until cooked through (about 35–45 minutes) then allow it to rest.
Wash the cos lettuce and pat dry with paper towels.
Put alfalfa sprouts in the bottom of each lettuce cup.
Slice the capsicum and cucumber and share them out in the cups.
Slice the pork and add on top.
Mix the aioli and the remaining 1 Tbsp of sriracha together in a bowl and drizzle over the pork.
Slice the spring onion and sprinkle on top along with the sesame seeds.
NUTRITIONAL INFORMATION PER PORTION
Net Carbs 3.8g | Fibre 3.3g | Fat 39.3g Protein 32g | Net Calories 521
MAKES 1 LITRE | GLUTEN-FREE | DAIRY-FREE | VEGETARIAN
- 2 Egg yolks
- 1 tsp Dijon mustard
- 1 tsp Wholegrain mustard
- 1 tbsp Confit garlic or 1 tsp fresh crushed garlic
- 1 tbsp Apple cider vinegar
- 1 Lemon, zest and juice
- 1 litre Canola oil or other neutral oil
- 1 tsp Salt
- 1 tsp White pepper
Place the egg yolks, mustards, garlic, vinegar and lemon juice in a stand mixer with a whisk attachment.
Whisk on medium-high speed while slowly drizzling in the oil.
You will notice it starting to thicken and lighten in colour.
Once you have added all of the oil, the aioli will be very thick. You can add 2 tbsp of boiling water at a time while whisking to thin out the mix to your desired consistency.
Stir in the salt, pepper and lemon zest.
If you want to flavour the aioli (see flavour options below), then stir in the chosen ingredients, and store in an airtight container or jar in the fridge for up to 2 weeks (or until the best before date on the eggs).
Coriander & Lime – Zest of 2 limes and 30g finely chopped coriander stalks and leaves.
Chipotle – Blend 3–4 chipotles in your food processor then add.
Old Bay Seasoning* – Great for seafood! Add 2 Tbsp.
Smoked Paprika – 1 Tbsp smoked paprika.
Truffle Oil – Depends on the strength of your oil, but start with 2 Tbsp and whisk.
Sriracha – Add to taste for your spice tolerance, start with 1 Tbsp at a time.
Pesto – Add 6–8 Tbsp pesto.
Smokey Cheddar – 1 tsp liquid smoke and 100g finely grated Cheddar.
Caesar Dressing – 1–2 Tbsp finely chopped anchovies, 1 Tbsp Worcestershire sauce, 30g finely grated Parmesan and 1 tsp extra Dijon mustard.
* Old Bay Seasoning is an American seasoning available online.
NUTRITIONAL INFORMATION PER TBSP (BASIC AIOLI)
Net Carbs 0.1g | Fibre 0g | Fat 13.9g | Protein 0.1g | Net Calories 124