Venison is a very lean and therefore fairly low calorie meat. We bought a steak of 240g but cut in it half. It also doesn’t shrink much as it cooks. The steak shown in the picture (120g) was just 129 calories (plus 43 cals for the olive oil it was brushed with ahead of cooking).
Stir-fried cabbage and leek – can’t get enough! Low calorie, tasty and filling – 74 calories a portion and we often have it in place of rice or pasta.
This cauliflower cheese was a little experiment. I went light on the cheese and added 2 tsps of Dijon mustard and soured cream, cream cheese, Parmesan and grated Cheddar and breadcrumbs on the top. 204 calories a portion.
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Cauliflower Cheese with Dijon Mustard
Preparation Time: 20 minutes
Cooking Time:
25 minutes
Serves: 4
Calories per serving: 203.9
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Ingredients
Cauliflower, Raw – 850g
Soured Cream – 50ml
Soft cream Cheese – 30g
Dijon Mustard, Dijon – 2 Tsps/20g
Cheddar Cheese, Mature – 40g
Parmesan Cheese – 20g
Panko Breadcrumbs -3 0g
Method:
Pre-heat the oven to 200 degrees. Grate the Cheddar and the Parmesan but keep the two cheese separate.
Chop just the head of the cauliflower roughly and evenly with a large knife. Place into a steamer and cook for around 10 minutes until the thickest parts of the stems are softened.
Remove, drain and leave to cool.
When tepid, add the soured cream, soft cheese, mustard and parmesan to the cauliflower and stir thoroughly to combined.
Place the cauliflower into a shallow large oven proof dish. Sprinkle over the grated Cheddar and the Panko breadcrumbs. Place in the oven for around 25 minutes until golden brown and crispy on top.
Nutrition Data Per Serving
Calories (kcal) 203.9
Protein (g) 13.5
Carbohydrate (g) 12.0
Fat (g). 11.5
Fruit & Veg 2.8
Fibre (g) 3.4