Jan
19

Winter Warmers – Tip!

By
“While stews and casseroles are hearty and wholesome it is very easy to rack up the saturated fat content when you brown off the meat in oil. Even if you have a good non stick pan, you still tend to use a fairly large quantity of oil.
So I have experimented with not browning the meat at all and just adding the raw,unbrowned meat to the pot. And surprisingly, it works very well as a good recipe and the gentle cooking process will still create complex flavours.
So skip this step to save time and calories. Another tip for reducing saturated fat is removing any chicken skin. You really aren’t missing out on anything as the skin goes rubbery during the long stewing. And lastly, instead of using gallons of cream, use mostly stock, tomatoes and wine as your liquid. Add a little half fat crème fraiche just before serving for a creamy finish without all the fat”

“While stews and casseroles are hearty and wholesome it is very easy to rack up the saturated fat content when you brown off the meat in oil. Even if you have a good non stick pan, you still tend to use a fairly large quantity of oil.

So I have experimented with not browning the meat at all and just adding the raw,unbrowned meat to the pot. And surprisingly, it works very well as a good recipe and the gentle cooking process will still create complex flavours.

So skip this step to save time and calories. Another tip for reducing saturated fat is removing any chicken skin. You really aren’t missing out on anything as the skin goes rubbery during the long stewing. And lastly, instead of using gallons of cream, use mostly stock, tomatoes and wine as your liquid. Add a little half fat crème fraiche just before serving for a creamy finish without all the fat”

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About Elaine

Elaine graduated from Trinity College with a B.Sc., (Hons) in Human Nutrition and Dietetics. She gained wide experience working as clinical nutritionist in several hospitals prior to establishing her first private dietetic clinic in 1992.

Private Practice Experience
Elaine has gained vast experience specialising in providing private individual dietetic consultations for her clients in her clinics for the past 17 years. In recent years, her main areas of interest are weight management, obesity, diabetes, heart disease and nutrition and gastro-enterology.

Elaine is an active member of the INDI and was chairperson of the Irish Nutrition and Dietetic weight management interest group from 2005 to 2007.

Dietetic and Nutrition Consultancy
Elaine has provided dietetic consultancy to a wide range of industries including private hospitals, hotels and catering companies. She has designed, piloted, implemented and coordinated workplace wellbeing programmes for several prominent companies and large international corporations.