Dieting 101

The Atkins’ Diet
Now nearly 5 decades old, the atkins diet is still one of the most popular diets today. Although highly controversial, it allows weight reduction whilst allowing you to eat many foods that would not be part of a normal diet, such as pork and butter.
With the atkins diet you eat protein and fat, it is carbohydrates that need to be avoided. It is referred to as a low carb/high protein, weight loss regime.
With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, including, but not limited to, cereals and pasta made from white flour.
Unlike other diets, on the atkins diet the foods you are encouraged to eat are nutrient-rich unprocessed foods such as meat, fish & poultry. You also can eat shellfish, regular full fat cheese, butter & olive oil.

The Atkins’ Diet Theory
The controversial theory behind the popular atkins diet is that even though our bodies use both fats and carbohydrates to change into glucose, it is the carbohydrates which are burned initially. If we consume fewer carbohydrates, our bodies will use our stored fat and we will become thinner. Although tempting, the atkins diet is controversial, not all experts accept this as true and many feel it is often bad for your health.













Kangaroo Escalopes with Spinach And Anchovy Butter Recipe
Kangaroo Escalopes with Spinach And Anchovy Butter Category Game Recipes 
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Ingredients And Procedures
Ingredients
600gramskangaroo fillet, trimmed
2bnenglish spinach
12eachanchovy fillets
200gramsunsalted butter
1teaspoonlemon juice
1pepper, freshly ground
1teaspoonsea salt
1olive oil

Directions:

Slice the kangaroo fillet into thin slices, three per serving. Brush with olive oil and sprinkle lightly with black pepper.

Remove stalks from spinach and wash leaves thoroughly. Plunge into rapidly boiling water for 30 seconds. Strain and immerse immediately in iced water to stop the cooking process and maintain the green colour. When cold, remove leaves from water and squeeze out as much liquid as possible. Refrigerate until ready to use.

Soften 100 g unsalted butter and blend in food processor with the anchovies, lemon juice and a pinch of sea salt and pepper until smooth. Scrape out onto a piece of foil and form into a sausage shape. Refrigerate until firm.

Heat a large, heavy-base, cast-iron fry pan or grill plate until hot. Toss in the oiled meat slices and quickly sear on each side. Do not turn until the first side is properly sealed (this does not take very long) and don't overcook. Remove meat and rest in a warm place until all the meat slices are cooked.

In another pan, over medium heat, melt the remaining butter, add the squeezed spinach and the salt and pepper, and stir until the spinach is hot. Divide the spinach into four portions, spoon onto the centre of the plate, top with three escalopes. Slice the anchovy butter so it begins to melt over the hot meat. Serve immediately.

Note: Most people won't have ever tasted kangaroo. It is a sweet, strong-tasting meat, it's texture and taste described as somewhere between venison and liver. To eat kangaroo, you have to like game; you have to like offal and you have to be a red meat eater. It's a very big, very strong-tasting meat.
 
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