Name: Bresaola
Prep time: 15 min
Cook time: PTM
Total time: 15 min
Yield: Makes approx. 2 kg servings
Cuisine: Starters & Light meals
Ingredients: For the brine: ,red wine 1.5 litres,glucose 1½ T,honey 2 T,star anise 2,black peppercorns 2 t,fine salt 2 T,pink salt 1 T,dark brown sugar 2 T,lemon, halved 1,orange, halved 1,juniper berries 5,For the beef: ,beef topside 2.5 kg

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Bresaola

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Low-carb rolls

Serves 2 rolls (1 per serving)

Difficulty Easy

Prep Time 2 minutes

Cooking Time 90 seconds

Ingredients

2 large free-range eggs
2 T full-cream milk
1½ T olive oil, plus more for greasing
30 g blanched almond flour
30 g coconut flour
½ t baking powder
sea salt and freshly ground black pepper
30 g Cheddar cheese, grated
2 T fresh chives chopped

Method

1. In a large bowl, whisk together the eggs, milk, and oil until well combined.

2. Sift the flour and baking powder into a medium-sized bowl and season with a pinch each of salt and pepper. Whisk to combine, then stir in the wet ingredients. Fold in the cheese and chives.

3. Lightly grease two 60 ml ramekins and divide the mixture between them. Set a kitchen towel on the counter and gently tap the ramekins on it to get rid of air pockets (you want your rolls to have a tight crumb without any holes).

4. Microwave both ramekins at the same time on high for 90 seconds. Turn the rolls out onto a cutting board or plate, let them cool for a minute, and then slice them in half horizontally.

5. Enjoy the rolls plain, or toast them for a few minutes. You can also pan-fry them in a small amount of oil or melted butter until golden brown, as pictured.

Recipe extracted from End your Carb Confusion by Scott Parker with Eric C. Westman, MD, published by Penguin.

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Recipes & Articles by Scott Parker

Bresaola

Sourdough

Super Sharon’s secret scones

Zoodle bolognese

Pork chops with braised cabbage and mustard-cheese sauce

Cauliflower mash

Low-carb rolls

Low-carb rolls

Ingredients

Method