Tag: recipe

Duck Fat Roasted Brussels Sprouts – P.H.A.T. with an “F”

With all the rich and decadent football party food I’ve been
sharing lately, I’d thought I’d take a little break, and post a nice, simple
green vegetable side dish. Of
course, these beautiful roasted Brussels sprouts were just a prop so I could demonstrate using leftover duck fat, but still.

If you watch any amount of celebrity chef TV, you’ve
undoubtedly heard them going off on the virtues of duck fat. They mostly pontificate
on its deep, palate-coating richness, which is true; but they also like to point
out the health benefits. That part is a little cloudy…you know, like saturated
fat when it cools down.

Duck fat does have much less saturated fat than butter, and
is higher in oleic acid, the stuff that makes olive oil so popular with the
healthy eating gurus, but make no mistake, this is still an animal fat, and
should be used in moderation. The good news: “in moderation” totally works!

A few tablespoons and a very hot oven is all you need to
turn some sleepy vegetables into something much more special. As I mention in
the video, bacon grease will make a fine (and even more flavorful) substitute,
but if you do cook duck, saving the leftover fat is nothing short of mandatory.
I hope you give this technique a try soon. Enjoy!

Ingredients:

Brussels sprouts (about 4-6 per person)

salt, pepper, cayenne to taste

enough melted duck fat to coat vegetables generously (about
2-3 tablespoons per pound of sprouts)

fresh squeezed lemon to finish

*Roast at 450 degrees F. until tender but still a little
firm, about 15-20 minutes

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gordon ramsay ultimate cookery course recipes

Top 20 recipes for January

What will you be eating this month? We’ve rounded up the 20 most popular recipes on goodtoknow for January.

If you’ve been naughty over the Christmas holidays and want to get back into a healthy routine or try and lose a few pounds, some of our delicious healthy recipes will do the trick. Why not try fish for dinner instead with our citrus salmon recipe? Or a creamy leek and potato soup for lunch?

You don’t have to be the only one being good this month as our recipes are suitable for the whole family, like our fast tuna pasta bake and our spicy stuffed peppers.

Leeks and rhubarbs are just some of the vegetables in season this month and we have some easy, and of course very tasty, ways to incorporate them in your family meals.

Everyone deserves a sweet treat every now and then so we’ve thrown in some classic cake recipes too – but don’t tell anyone!

If you spot a recipe that you’d love to make, save it with your very own online recipe book. It’s easy to start – all you need to do is sign in through Facebook, get saving and all your favourite recipes will be ready and waiting for you in one place.

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Skinny Chocolate Parfaits

A rich, creamy chocolate treat made from semi-sweet chocolate, fat-free milk, vanilla and cornstarch. Layered with a little whipped topped, it’s a perfect ending to a special dinner.

I don’t have dessert every night, but once in a while, on special occasions, I like to enjoy a sweet treat. Valentine’s Day is certainly one of those nights. What’s great about this dessert is that you actually make the pudding the day before, so it’s easy to assemble just before you are ready to eat.

I love these little glass dessert cups, they are actually from the salvation army but a champagne glass would also work great too.

My light whipped topping of choice is Truwhip^[1] – I love that it
contains all natural ingredients, no HFCS, hydrogenated oils, transfats
or GMOs. They also have a light version, but I can’t always find it. There’s a store finder^[2] on their website if you want to find a store near you that sells it. I also heard Trader Joe’s sells their own brand with the same ingredients.

Skinny Chocolate Parfaits
gordon-ramsay-recipe.com
Servings: 6 • Size: 1/3 cup pudding, 3 tbsp Truwhip • Old Pts: 5 pts • Points+: 6 pts
Calories: 217 • Fat: 10 g • Protein: 5 g • Carb: 30.5 g • Fiber: 1.5 g • Sugar: 22.5 g
Sodium: 73 mg

Ingredients

3 cups fat free milk
2 1/2 tbsp sugar
1-1/2 tsp vanilla extract
2 tbsp cornstarch
1 large egg yolk
4 oz (4 squares) Semi-Sweet Baking Chocolate Squares
18 tbsp Tru Whip

Directions:

In a medium non-stick saucepan, combine milk, sugar, and cornstarch and simmer on medium-low heat, whisking constantly until mixture has thickened.

In a medium bowl whisk egg yolk. Slowly add about a cup of the hot milk mixture to the yolk, whisking in about a tablespoon at a time to temper the egg so the egg doesn’t cook. Once the egg is tempered, whisk into the saucepan with the milk mixture.

Melt the chocolate squares in the microwave 20 seconds at a time, up to a minute, stirring in between until the chocolate is melted. Pour melted chocolate into the sauce pan, whisk well. Add vanilla; simmer on low for 12-15 minutes, whisking constantly.

Transfer the chocolate pudding into a large bowl, cover with wax paper, touching the pudding so that it doesn’t allow a film to settle on top. Refrigerate for at least two hours or overnight. Makes about 2-1/4 cups.

When cold, place 3 tbsp pudding into each glass, then add 2 tbsp of truwhip in each, then 2 tbsp more pudding and top with a dollop of Truwhip.

References

^{^} Truwhip (www.truwhip.com)
^{^} store finder (www.truwhip.com)