Coeliac Disease – Page 5 – Clinical Alimentary

Moroccan roasted vegetables

I love roasted vegetables and these are no exception. This is a Moroccan themed dish using Fodify low fodmap spice mix (purchased) to flavour the gluten free couscous (corn based.)

Ingredients

200g of carrots

1 small bag of mini aubergines (or one large aubergine)

Small handful of green beans

200g of gluten free couscous

2 teaspoons of Moroccan spice mix

15g pine nuts

15g pecan nuts

1 tablespoon garlic infused oil

Grated rind of 1 lemon

Salt and pepper to taste

Spray oil

Method

Spray the vegetables with spray oil and roast in a hot oven till soft

Add couscous to a bowl and add an equal amount of hot water and leave to soften.

Chop the pecan nuts.

Add the oil to a frying pan and add the spices, pine nuts and pecan nuts and lightly toast.

Pour the toasted nuts into the couscous and mix well

Taste and season.

Add the couscous to the serving dish and pile on the roasted vegetables and sprinkle with lemon rind.

Serves 5 – 6

May 1, 2017May 4, 2017

Jules_GastroRD2 Comments

Turmeric roasted parsnips with fennel leaves – low fodmap.

This recipe is based on mini parsnips – they do taste great roasted, even the well done ends are crisp and add a flavour to the dish. Something to pick up the mood on a wet damp bank holiday weekend. Fennel bulb is limited on the low fodmap diet (49g maximum) so do be careful with having large amounts of fennel bulb – perhaps roast it and give the roasted fennel bulb to other members of the family! I hope you enjoy the recipe.

Ingredients

1 packet on mini parsnips

1 piece of turmeric sliced thinly

spray oil

Springs of fennel

Method

Slice the turmeric and spray both the turmeric and parsnips with oil

Add the parsnips to a baking tray and sprinkle with the turmeric and roast till crispy.

Add sprigs of fennel leaves before serving.

Easy!

April 17, 2017

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Chicken, chard and pine nut conchiglie pasta – low fodmap

I adore chard – it is so pretty and very tasty. I have not been able to source a regular supply of it, perhaps because it may be a seasonal leaf. I was surprised and very pleased to find it in a local store, so I bought some to use over the weekend. I always keep some celeriac in the vegetable compartment of the fridge, it replaces the celery flavour of low fodmap dishes and adds a another depth of flavour to the dish. This is a nice spring recipe to start the Easter weekend and herald the start of better weather, lighter nights and fresh food.

Ingredients

300g of dried gluten free pasta

2 tablespoons of pine nuts

4 cooked chicken thighs

30g grated parmesan

I tablespoon of oil

1 slice of celeriac

100g chard

70g spinach leaves

Method

Chop the chard, spinach and celeriac into small slices.

Fry in the small amount of oil with the pine nuts.

Slice the chicken and add to the pan to warm through (must heat the chicken to at least seventy degrees C, if the chicken has been chilled and only reheat it once.)

Grate the parmesan cheese.

Cook the pasta in a pan of hot water whilst the sauce is cooking.

Do take care when cooking gluten free pasta as it is very easy to overcook it and end up with a ball of starch in your pan! Review the cooking instructions on the packet before you start.

Drain the pasta, add the vegetables and chicken and stir thoroughly.

Serve with a sprinkling of parmesan.

Serves 4.

April 15, 2017April 15, 2017

Jules_GastroRD1 Comment

Cod and celeriac risotto

Ingredients

200g Cod

100g ham

200g celeriac

1 glass of wine

10g thyme

2 bay leaves

1 tablespoon of oil

1/2 teaspoon asafoetida

200ml of lactose free milk

2 teaspoons of cream (lactose free if needed)

Method

Add the cod to a bake-proof dish and cover with milk

Bake in the oven for 15 minutes

Remove milk and retain and flake fish

Add the oil to the pan and then add chopped celeriac, herbs and ham

Fry

Add the rice to the pan and the glass of wine

Cook till the fluid is absorbed by the rice

Add the cream and milk (from cooking the cod) in stages and repeat till fluid is absorbed

Use a small amount of water if needed to finish cooking

The rice should have a small amount of bite when properly cooked

Add the cooked cod and fold through the rice

Taste and add seasoning

Serves 3-4

March 26, 2017

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Pancake recipe for Shrove Tuesday

Here is a savoury choice instead of the sweet varieties of pancake often eaten on Shrove Tuesday. It is a Moroccan themed meal.

Ingredients

Pancake batter

2 large eggs

150g of plain gluten free flour mix

75g of maize flour

500ml lactose free milk

Salt to taste.

Filling

Spinach (1 bag)

1 flat spoon of Moroccan spice mix (check for fodmaps)

1 teaspoon of oil

Juice of 1 lemon

Salt

Topping

6 carrots

Handful of coriander leaves

Salt

2 cooked chicken breasts

Method

Mix all the pancake ingredients together till smooth

Leave in the fridge of at least 2 hours

Fry thin discs of the batter in a frying pan.

Filling

Wilt the spinach in boiling water.

Fry the spice in the oil to release the flavour and add the lemon juice and salt.

Drain the spinach in a colander and blend with the spice mix in a blender.

Topping

Slice and cook the carrot till soft.

Drain and add coriander leaves and salt to taste

Blend till smooth.

Making up the pancakes:

Take a pancake and add some spinach, lay on the top sliced cooked chicken and some of the carrot mix.

Wrap the pancake up and add to a heatproof dish.

Repeat till the dish is full and spread the rest of the pureed carrot on the top.

Warm through and serve with a small amount of pomegranate seeds and alfalfa leaves.

February 26, 2017

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Tuna Nicoise, low fodmap – naturally

I love Tuna Nicoise salad, the above recipe is using fresh tuna – but canned tuna is just as tasty for this dish and it is a good lunchtime alternative to the staple gluten free sandwiches.

Ingredients

400g of tinned tuna in spring water (or fresh tuna)

800g of salad potatoes (keep the peel on for extra fibre)

2 tablespoons of light mayonnaise

200g of green beans

4 eggs

Romaine lettuce leaves and rocket

Method

Grill the tuna till cooked through, flake.

Hard boil the eggs for 10 minutes and cool under running water, remove the shell and slice.

Boil the potatoes in their skin till soft, slice.

Boil the green beans and cool, slice if too long for the rest of the ingredients.