General tips

Making your own lunch instead of buying from a sandwich shop saves on packaging, and could also save you approx £4 a day or £1,000 per year!


Oven Tips : With conventional ovens, minimize the preheating time. Unless you're baking breads or pastries, you may not even need to preheat.


Dieting tips

The Zone Diet
The Zone diet is a weight loss program first created by Barry Sears in a series of books, publications and an associated web site. The Zone diet isn’t particularly a fat reduction diet, nevertheless some people find that they really seem to lose a few pounds by following the zone diet.
The scientific theory behind the Zone Diet is that if you gain control of the amount of the hormones 'insulin' and 'glucogen', then your body releases eicosanoids which, as a result puts your body in a state of balance which is much more healthy than it normally is, which followers of the diet, refer to as '"he zone".
Sears believes that when your body is in this 'zone' it is perfectly balanced and, as a consequence, does not build up fat.
The main process of the diet is to keep tight control over the ratio of carbs to proteins, and to make sure your diet has large amounts of Omega 3 fish oils.











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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