This year’s Alevere’s Christmas Dinner menu includes delicious meals, so you can join your family and friends while sticking to your diet. Do the right thing and follow the below portion sizes and you’llbe so prod of yourself by the end of the festive season!
100g of your choice roast meat (turkey, chicken, ham, gammon, venison, lean beef)
With vegetables of your choice (limited to 150g)
- Green cabbage
- Green beans
- Brussel sprouts
- Red cabbage
- Cauliflower (makes a good mash as potato alternative)
Use any leftover fresh herbs from cooking the roast (sage, thyme, bay leaf). With the water from cooking your vegetables add the herbs with some salt and pepper and leave to simmer until reduced by half. Use 1 tablespoon of Alevere Beef and Onion Soup sachet. Mix to a loose paste with cold water. Gradually add this, whilst whacking to the boiling vegetable water. Reduce mixture again until thick.
Spiced Rhubarb Compote with Lemon Yoghurt
- 50 mls red wine vinegar
- 50 mls water
- 5 tsp artificial sweetener
- 1 clove
- 1 star anise
- 1 cinnamon stick
- 1 lemon
- 100 g rhubarb, peeled and sliced
- 15 g fat free Greek yoghurt
In a saucepan bring the vinegar, water, sweetener, star anise, cinnamon, ½ the zest and juice of a lemon to a boil over a high heat. Gently stir until sweetener is dissolved. Reduce the heat and discard the spice pods. Stir in the rhubarb and return to a simmer. Remove from the heat and let stand for 10 minutes. Transfer to a bowl and refrigerate until chilled. In another bowl and the remaining lemon zest to yoghurt and mix. When you are ready to serve, add the yoghurt to the compote and enjoy.