Ingredients:

4 pork cutlets - thinly sliced
1 clove garlic - to taste
2 teaspoons rosemary - to taste
salt - to taste
black pepper - to taste
2 tablespoons heavy cream
1 tablespoon sour cream
2 large mushrooms
olive oil

Method

1. Sautee pork and mushrooms and seasonings in olive oil over medium heat until lightly browned.
2. Turn heat to low, add cream and sour cream stir continuously until warm.
Do not let this boil.

CarbsPerServing: 21g carbs total

Source: Atkins Diet Recipes

Ingredients:

14 ounces (400milliliters) sushi rice
16 ounces (450milliliters) water
6 tablespoons rice wine vinegar
2 tablespoons sugar
2 teaspoons salt
1 pack of nori seaweed sheets, halved
Pickled ginger
Wasabi
Soy sauce

For the fillings:
Spring onions
Enoki mushrooms
Raw salmon
Raw tuna
Cucumber

Method

Wash the rice well and drain. Cover with the measured
water and bring to a simmer. Cover and cook for 12
minutes then leave to sit for 5 minutes with the lid on.
Meanwhile, heat the vinegar, sugar, and salt until
dissolved then leave to cool. Turn the cooked rice
out onto a flat tray to cool. When cool, place in a
bowl, stir in the vinegar solution, and mix with a
wooden spoon.
Lay half a sheet of nori seaweed onto a rolling mat.
Dip your hand in cold water and quickly place a
handful of rice in a line along the seaweed. Flatten
out with your fingertips using the water to stop any
sticking. The key is to do this quickly. The rice
should cover half the width of the sheet so now you
can place your combo of filling in the middle of the
rice. Use the mat to roll up the sushi roll, pinch
and squeeze the mat to shape it into a round cigar
shape. Practice makes perfect!
Slice into inch-thick rolls with a sharp knife, turn
onto their sides so the rice is facing upwards, and
serve with the pickled ginger and wasabi mixed with
soy sauce.

Yield: 4 to 6 servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Difficulty: Medium

Source: Jamie Oliver cookbook

If you have a good butcher, ask him for the rib or rump end of the pork
loin; it’s more evenly sized, making it easier to cook. Ask him to leave
the skin on and to score it across with lines about 5mm/1/4 in. apart and
then to take it off the bone. Ask him to chop the bones up for you and
take them home to use for your gravy.

Ingredients:

1/2 pork loin roughly 7 pounds in weight (on the bone), scored 1/4-inch apart, bone removed
Sea salt
1 tablespoon chopped fresh rosemary
1/2 tablespoon fennel seeds
5 cloves garlic
8 tablespoons balsamic vinegar
4 bay leaves
2 tablespoons olive oil
Pork bones, chopped
5 outer sticks celery, roughly chopped
1 large carrot, roughly chopped
1 large onion, roughly chopped

Method

Lay out your pork on a board and rub some salt and 1 teaspoon
chopped rosemary into the scored lines, trying to get this into every bit
by pushing and rubbing in. In a pestle and mortar smash up the fennel
seeds, then the garlic and remaining chopped rosemary, and rub this
into the meat - not the skin, or it will burn. Place in a large roasting tray
with the balsamic vinegar, bay and olive oil. Leave for about 1/2 hour to marinate.
Meanwhile, preheat your oven to its highest temperature and brown the
bones. Rub the skin of the pork with lots of sea salt - this will help puff it
up and dry it out. Place the pork directly on the bars at the top of the
oven. Finally add the browned bones and vegetables to the leftover
balsamic marinade, add 570ml, 1 pint water and put into the oven
directly under the pork. As the pork cooks all the goodness drips from it
into the tray. This liquid will then become your gravy. You also get quite
charred bar marks on the base of the pork.
The pork will take about 1 hour to cook. After 20 minutes turn the
temperature down to 220C/425F/Gas 7. Once the pork is cooked,
remove it from the oven on the rack and place on a piece of foil to save
any juices. Allow to rest for at least 10 minutes. Finish off any vegetables
that you are going to serve with it and make a gravy out of the juices in
the tray which was underneath the pork.
Put the bones, the liquid and the vegetables into a large pan. Add some
water to the tray that contained the bones and vegetables, as there will
be some Marmite-like, sticky stuff on the bottom to the tray which is very
tasty. Reboil the water, scrape off all the goodness from the bottom of
the tray and then pour everything into the pan. Bring to the boil, shaking
occasionally, remove any oil, grease or scum from the top, then pass the
contents through a sieve, discarding all the vegetables and bones. You
can reduce and then correct the seasoning, to taste.

Yield: 8 servings

Source: Jamie Oliver cookbook

Ingredients:

1 (16 ounce) package dry linguini
1 onion, chopped
6 cloves garlic, chopped
3 tablespoons olive oil
4 (6.5 ounce) cans minced clams
1/2 cup butter
salt and pepper to taste
2 tablespoons dry white wine

Method

Bring a large pot of salted water to a boil, add linguini and return water
to a boil. Let linguini cook until al dente; drain well. In a large skillet,
saute the onion and garlic in olive oil until the onions are translucent.
Drain the cans of minced clams, reserving half of the juice. Stir the clams,
reserved juice, butter, salt and pepper, and wine. Simmer the mixture for 20
minutes, until the sauce has reduced 1/3 and has thickened. Spoon the clam
sauce over the linguini and serve.

Source: Cooking & Recipes cookbook

Ingredients:

10 oz. grated Swiss Cheese
10 oz. Grated Gruyere Cheese
15 oz. White Wine (dry)
2 oz. Kirschwasser (cherry brandy)
1 clove Garlic
3 teaspoons Cornstarch
pinch Nutmeg & Pepper
2 lbs. French Bread

Method

Cut bread into 1/2 − 3/4 inch cubes. Rub serving dish with
garlic, and add bread cubes.
Mix cornstarch and Kirschwasser together.
Heat wine until it starts to boil. Then add the grated cheeses,
stirring constantly until the cheese has melted. Do not boil.
Add the cornstarch − Kirschwasser mixture to the melted cheese,
stirring until it is a creamy consistency. Add nutmeg and pepper.
Serve at once in a fondue pot.

Source: e-cookbooks.net

Ingredients:

veal
salt
pepper
butter
bacon
carrots
flour
chablis
water
lemon

Method

Cut a bit of veal steak into pieces the size of small cutlets, salt and pepper them, and put them in a wide low stewpan. Add two ounces of butter, a cut-up carrot, and some bits of bacon also cut up. When they are browned, add a spoonful of flour, half a glass of Chablis, and half a glass of water, and cook on a slow fire for half an hour, then take out the cutlets, reduce the sauce, and pass it through a sieve. Put it back on the fire and add an ounce of butter and a good squeeze of lemon, and when hot pour it over the cutlets.

Ingredients:

3 tablespoons cold pressed olive oil
4 cloves garlic, chopped
1-1/2 cups brown rice
3-1/2 cups water
14 sun dried tomato halves
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 teaspoon basil
1/2 teaspoon rosemary
1/2 teaspoon parsley
1/2 teaspoon oregano

Method

Place sun dried tomatoes in a blender with 1 cup of water. Grate at slow speed until tomato pieces are small. In a 6-quart pot, sauté garlic in oil until slightly brown. Add rice and sauté for another minute. Add tomato mixture, 2 1/2 cups of water, and the remaining ingredients. Bring to a boil. Cover, lower heat, and simmer for 45 minutes.

Source: Dr. Allocca Recipes

Ingredients:

A copy of The Times (London, New York, Chicago, or LA, your choice)
4 large handfuls fresh mixed herbs (dill, basil, rosemary, flat leaf parsley, and fennel tops)
1 (3 1/2 to 4 pound/ 1.5 kilogram) whole salmon, scaled and gutted
Sea salt and freshly ground black pepper
Olive oil
2 lemons, thinly sliced
6 spring onions, thinly sliced
2 tablespoons fennel seeds, cracked

Method

Open out the paper to the middle page, and scatter
half the herbs over it.
Place the salmon in the middle of the paper and
season inside and out and rub with olive oil.
Scatter over the lemon slices, spring onions, fennel
seeds and remaining herbs, tucking some inside the fish.
Drizzle with a little extra olive oil.
Wrap the paper around the salmon, securing it well
with lots of string.
Dampen the paper well under the tap. Place parcel
directly on the top shelf of a preheated 425 degrees
F (220 degrees C) oven, for 35 minutes, or
preferably, cook on the barbecue or on a rack over a
camp fire for about 25 minutes on each side.
Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Difficulty: Easy

Source: Jamie Oliver Cook Book