Food Intolerance – Page 2 – Clinical Alimentary

Christmas Eve tear and share Low FODMAP

Christmas eve is a time to start the celebrations but it is often very busy wrapping presents, last minute gift purchasing and perishable food shopping. I would usually do my food shopping perhaps a day before Christmas Eve as the supermarkets can be just too busy for me. However, every year I plan to have it all finished by Christmas eve and I have never achieved my goals. So, if you are entertaining guests you perhaps might need a stunning dish that’s easy to prepare? The pastry can be made earlier and frozen and then all the preparation is in rolling out the pastry and decorating the top. Which means chopping vegetables and grating cheese – what could be easier?

Ingredients

200g Plain flour
150g Butter
1/2 teaspoon xanthan gum
1 Teaspoon baking powder
50mls water
Salt
Flour to roll out the pastry
100g cheese
2 Heritage carrots purple and orange (or standard ones will do just fine!)
1 small parsnip
30g pine nuts
Spray oil

Method

Sieve flour, Baking powder, xanthan gum and salt into a bowl, mix.
Weigh out the butter and divide into three.
Rub 1/3 of the butter into the flour and then add the water.
Bring the ingredients together and roll into a rectangle, mark out into three sections – to the bottom 2/3 and add blobs of butter to the dough.
Bring the bottom 1/3 of the pastry over the middle third and then fold over the top third. Rotate a quarter turn, roll and repeat the above at least three times.
Rest for 30 minutes before use. Or freeze at this stage if planning to use the pastry later.
Roll out the pastry into an oblong and score around the edges with a sharp knife taking care not to score through.
Where you are planning to place the vegetables prick the pastry with a fork.
Grate the cheese and sprinkle over the pastry.
Wash and slice the carrot and parsnips thinly.
Arrange the carrots on the pastry and spray with oil.
Cook in an oven at 220 degrees C or gas mark seven for 15 to 20 minutes.
Five minutes before the end of the cooking time sprinkle the pastry with pine nuts.
Serve.

December 1, 2019

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Low FODMAP sausage rolls

Christmas party food is important for people who need to follow a free from diet. Here is a popular choice for most parties and the pastry worked out really well and was fairly easy to make.

Ingredients

200g Plain flour
150g butter
1/2 teaspoon Xanthan gum
1 teaspoon of baking powder
50mls water
Flour to use to roll out the pastry
500g low fat pork mince
2 Sprigs parsley
2 Sprigs thyme
1 Sprig rosemary
2 sprigs oregano
Egg
Salt to taste

Method

Sieve flour, Baking powder, xanthan gum and salt into a bowl, mix.
Weigh out the butter and divide into three.
Rub 1/3 of the butter into the flour and then add the water.
Bring the ingredients together and roll into a rectangle, mark out into three sections – to the bottom 2/3 and add blobs of butter to the dough.
Bring the bottom 1/3 of the pastry over the middle third and then fold over the top third. Rotate a quarter turn, roll and repeat the above at least three times.
Rest for 30 minutes before use.
Add the pork to a bowl and season.
Chop the herbs and add to a blender with the pork mince,
Remove the pastry from the fridge and roll out. Add a line of pork mince and fold over the pastry.
Cut the pastry and wash with egg wash before using.
Cook in an oven gas mark 6, 220 degrees C.
Better served warm.

Enjoy!

November 28, 2019

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Oyster mushroom soup low FODMAP

Mushroom soup is really very tasty and oyster mushrooms are the only suitable mushrooms for the low FODMAP diet. I love mushrooms and I went on a foraging course to help identify them but I haven’t picked any as yet – to nervous about picking the wrong ones I suppose. I would love to come across an oyster mushroom in the wild and they may be sold as wild mushrooms but I suspect they rarely are – I found the ones I used in this recipe in an Tesco store and they weren’t too costly.

I have written about the umami flavour before here and I have just read a really interesting article in the Guardian newspaper online here. I was astonished to read that glutamate the flavour that is responsible for the meaty rich flavour is also found in human breast milk and our tongue has a specific receptor for it – no wonder we like it! So much for MSG and the reports of it being ‘toxic’ according to some who like to say all ‘chemicals’ are bad – spoiler alert – all food are based on chemicals!

Ingredients

300g of oyster mushrooms.
2 teaspoons white miso (check the label for other high fodmap ingredients).
2 teaspoons of Tamari sauce.
1 teaspoon of ginger.
1 tablespoon of oil.
2 tablespoons of lactose free cream.
1 and a half pints of water.

Method

Chop mushrooms and add oil to a pan.
Fry the ginger and add the chopped mushrooms and cook for 10 minutes.
Add some hot water to the miso and dissolve then add the water, miso and Tamari sauce to the pan.
Cook for 10 minutes
Blend till smooth

Serve with cheese on toast floats for an additional umami flavour! It really couldn’t be easier.

Here is a picture of me and my mum on our foraging course in the Lake District – lots of mushrooms here but they were foraged by an expert!

November 10, 2019

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Chestnut pies – an alternative to mince pies (low FODMAP)

Mince pies are quintessentially Christmas. Normally mince pies have a large amount of dried fruit which can cause problems for people with fructose malabsorption if enough are eaten, plus they are made from pastry, a source of fructans. This is the reason I decided to develop a nut based pie instead and chestnut was just the right choice (along side the fact I had 1/2 tin of chestnut puree left from the previous recipe!) I am probably going all out to trash the traditional mince pie – but needs must!

Again this is a Christmas recipe and not one necessarily for health – the addition of lard really should be part of a true shortcrust pastry, the recipe standard is 1/2 fat to flour and 1/2 lard to butter/margarine. The lard in the pastry is also traditional in mince pie but usually added as suet to the filling. This recipe is made a rich shortcrust with the addition of an egg and the sugar. A recipe for a treat occasionally and when else can you have a treat except Christmas?

Ingredients

Pie filling
50g Candied Ginger
½ Can chestnut puree
¼ teaspoon Vanilla
40g pecan nuts
¼ teaspoon Cinnamon
3 tablespoons maple syrup
Pastry
200g gluten free plain flour
½ teaspoon xanthan gum
50g margarine
50g Lard
1 medium egg
1 tablespoon sugar
1 egg beaten for egg wash

Method

Sieve the flour into a bowl add the xanthan gum and mix well.
Add the sugar.
Cut the margarine and lard into small pieces and add to the flour.
Rub the fat into the flour until it forms a small crumb.
Add the egg and bring the crumb together into a pastry – you may need to add a small amount of water if it is too dry but be cautious – you can always add more but you can’t remove too much!
Chill the pastry whilst you make the filling.
Chop pecan nuts and add the filling ingredients into a pan and warm through till blended well, chill.
Roll out the pastry and cut out the pie bases and tops
To a well oiled pie tin add the pastry base, some filling (don’t overfill) and then add the top and glaze with beaten egg wash (it will not brown without this addition.
Cook at gas mark 6/200 degrees C for 15-20 minutes.
Serve with sprinkled icing sugar.

November 9, 2019

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Pumpkin gnocchi and sage butter

I have been thinking about Halloween recipes this weekend – this is likely to be the last one I post this year. I adore gnocchi but I do find it very filling. It is a dish for a day where you need something satisfying and tasty. The day has been nothing but grey sky and drizzle so it is very apt to make a starchy dish and pumpkin is a seasonal alternative to potato. Enjoy!

Ingredients

1 Medium pumpkin – mine gave 600g flesh
Spray oil
300g maize or cornflour
1 Egg
Seasoning
25g butter
10-12 sage leaves
30g Grated parmesan

Method

Slice the pumpkin and spray with oil and roast in the oven till soft.
Leave the slices till cooled.
Remove the skin from the flesh, season.
Add to a blender with the egg and enough flour to bind the mix.
The mix is slightly soft but can be weighed into 10g portions and rolled, then flattened with a fork.
Heat a large pan with boiling water add seasoning and drop in the gnocchi – don’t add to many at once – they will float (Halloween reference to IT here) when ready.
You might have to change the water if it becomes too starchy.
Dry well on kitchen paper.
Chop the sage, melt the butter in a pan and add the gnocchi.
Serve and sprinkle with parmesan cheese.
Serves 6.

October 13, 2019

Jules_GastroRD2 Comments

Carrot and nut cake – vegan and low fodmap

This cake is a real treat, it also has a good degree of fibre which should help people with BS-C – however do be aware of the fibre and introduce slowly if your bowel is not used to it. It is sweet, vegan, egg and wheat free and low fodmap.