recipes – Page 7 – Clinical Alimentary

Aubergine stuffed with lamb and pine nuts

This recipe is another Ottolenghi recipe which I have modified to make it low fodmap and is quite simply delicious the original version can be found in his Jerusalem recipe book. It was very easy to modify really- just don’t add any onion to the recipe! Cinnamon is low fodmap and one of my favourite spices. It does take time to prepare so it is probably a recipe for a Sunday evening meal – slow food and great for fodmaper’s with IBS. Serve with wholegrain rice for a complimentary starchy carbohydrate.

Ingredients

4 aubergines

6 tablespoons of oil

11/2 teaspoons of ground cumin

11/2 teaspoons sweet paprika

1 tablespoon of ground cinnamon

500g mince lean lamb

50g pine nuts

20g flat leafed parsley

2 teaspoons tomato puree

3 teaspoons of sugar

150 ml water

1 teaspoon of tamarind

4 cinnamon sticks

1 tablespoon of lemon juice

seasoning

Method

Slice the aubergine length-ways and place skin side down in a roasting tin. Brush with 1 tablespoon of oil and season. Cook at 220 degrees C, gas mark 7 for about 20 minutes.

Whilst the aubergines are cooking make the sauce. Add the remaining olive oil to a pan and add half the dry spices and cook for 2 minutes to release the flavour of the spices. Add the lamb, pine nuts, parsley, 1 teaspoon of the tomato purée, 1 teaspoon of sugar and seasoning. Cook for about 10 minutes till the meat is browned.

Place the remaining spices in a bowl and add water, lemon juice, tamarind, remaining sugar, 1 teaspoon of tomato purée, cinnamon sticks and season well. Remove the aubergines from the oven and top each with a quarter of the mince. Pour the sauce into the bottom of the roasting tin. Place the dish back in the oven cover with foil or a lid, reduce the temperature to 195 degrees C or gas mark 5 and cook for another one and a half hours. Serve with a sprinkling of chopped parsley.

Serves 4

July 16, 2017

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lactose free labneh dip – low fodmap

What is labneh? It is a middle eastern strained yoghurt that removes some of the whey component – some individuals can tolerate yoghurt when they have lactose intolerance however it is unclear if the draining of the whey will concentrate the lactose sugar or remove some of it. Unfortunately Wikipedia has a very unhelpful ‘reference’ in this regard suggesting that it is lower in lactose – the magazine that published the article (not a scientific reference) had to retract the statement although no actual testing appears to have been completed. It would be interesting to have Labneh made from standard yoghurt tested before and after making it, to see what the lactose content is. I however, knowing about how difficult it can be for people with lactose intolerance to be confident in what they eat, have chosen to make labneh with lactose free Greek yoghurt. This was purchased from Tesco, which do appear to have a good range of refrigerated lactose/dairy free products available. The other issue I have with some of the free from products is that they can be high in fat and the Tesco product is classed as moderate total fat (10.3 percent) this will be a high component of saturated fat – draining the whey will increase the fat percentage of the dish by a small amount. labneh is thicker than standard yoghurt and sometimes it is called a cheese, some recipes call for 48 hours straining which results in a product that can be rolled into balls and coated with delights such as seeds and nuts. I couldn’t wait that long 😄 so my version was just very thick, rich and tasty. Some recipes call for the addition of salt but my version worked just as well without adding any.

Ingredients

1 tub of Greek style lactose free yoghurt

Drizzle of oil

1-2 chopped walnuts

1/2 Teaspoon of Lebanese 7 spice mix

Grated rind of 1 lemon

Drizzle of olive oil

Sprinkling of sunflower seeds

A few edible rose petals to decorate

Serve with strips of toasted gluten free pitta breads

Equipment

1 muslin cloth or bag

1 bowl

Wooden doweling or a chopstick to hold the muslin over the bowl

1 elastic band

Method

Wash the muslin before using it and allow it to dry

Add the yoghurt to the muslin held over the bowl

Bring up the edges of the muslin to make a bag and using an elastic band secure the top.

Tie the top to the doweling and balance the doweling and bag over the bowl

Allow the whey to drain off over 24-48 hours in the fridge.

Serve in a dish and sprinkle over the other ingredients

ENJOY 😋

serves 4 as a starter

No funding was provided or free samples were used to make this recipe.

July 8, 2017

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Pork loin with maple and mustard sauce – low fodmap

This is a great recipe for dinner parties with friends and is really easy to do! No one will guess that you are following a low fodmap diet at all. Often on the low fodmap diet people have a very dry diet without sauces so it is good to have an option that is less dry. You can serve this with boiled rice, new potatoes or low fodmap pasta choices and a green salad. I hope you enjoy it.

Ingredients

For the stock – 250mls of water

1 Inch of carrot chopped small

2-3 Celery leaves

A handful of black peppercorns

1 Teaspoon of asafoetida

salt

small 1 inch square of celeriac chopped small

1 bay leaf

For the rest of the dish

6 1 inch thick pork loin steaks

Juice of 1 lemon

1 tablespoon of garlic infused oil

2 tablespoons of grained mustard

2 tablespoons of maple syrup

Maize flour for dusting the pork loin

2 tablespoons of cream (suitable – but if you are very sensitive you can buy lactose free if you wish)

Grated lemon and tarragon to dress the dish

seasoning

Method

Add the water to a pan with the ingredients for the stock

Heat to simmering point and cook for 10 minutes

Drain off the solids and keep the liquid

Whilst the stock is simmering dust each loin in maize flour – add it to a plastic bag and shake

Fry the pork loins using the garlic infused oil till lightly browned in a frying pan

Add the stock and the rest of the ingredients (except the cream) to an oven proof dish.

Cover the dish and cook for 15 minutes then remove the lid and cook for another 5 minutes to drive off some of the water.

Remove from the oven and rest the pork loin – add the cream to the sauce and mix well.

Serves 2-3 depending on your appetite!

Enjoy!

July 1, 2017

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Fennel leaf and mint cream cheese dressing – low Fodmap

Just the ticket to dress thinly sliced cucumber for a fresh salad or sandwich filler. The cream cheese is lactose free but not cows milk protein free. If you have a small amount (less than two tablespoons) you could use standard cream cheese dressing as this is entirely suitable in that portion size for the low fodmap diet – this dressing is also gluten free.

Ingredients

2 Tablespoons of low lactose cream cheese

2 shoots of Fennel leaves

2-3 mint leaves

Grated lemon rind

1/2 grated cucumber

Method

Chop the fennel and mint leaves finely

Grate the rind of 1 lemon

Mix with the low lactose cream cheese

If the dressing is too thick you can add a little water to thin down the dressing, if needed.

Serve as a sandwich filler with cucumber or as a dressing on half a finely sliced cucumber as a salad. Serves 1-2 depending on it’s use.

A word about the flowers: these have not been fodmap tested but fodmap and food intolerance is all about the portion size you have and very small amounts are not likely to be an issue, however if you do wish to avoid using them that is also OK – they are not integral to the dish. These flowers used to dress the dish are borage and calendula (pot marigold) flowers, which are edible – (only use calendula petals in small amounts). There are lots of anecdotal reports of the benefits of these flowers – I have used them simply because they are pretty. If you do forage for these ensure you know what you are looking for, take care about where you are gathering – some flowers may have been treated with insecticide so it is best to avoid those – and do wash them thoroughly before use.

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June 25, 2017

Jules_GastroRD6 Comments

Pecan and radish salad with strawberry ketchup – low fodmap

I had to use the rest of the radish I bought and thought I would make a bright salad for this very sunny day. Balsamic vinegar enhances the flavour of strawberry and when combined with radish shoots and sliced radish the strawberry reduces the heat of the salad nicely. The dressing tastes a little of ketchup – but more decadent than the standard tomato variety! I hope you enjoy it! If you have problems with resistant starches you may want to use the rice whilst it is still warm.

Ingredients

A large handful of pecan nuts

8 radishes sliced thinly

A large handful of radish sprouts

A handful of green leaves (rocket, kale, lettuce or chard – it really doesn’t matter)

3 strawberries sliced thinly

100g of cooked wholegrain rice

Dressing

1 tablespoon of hazelnut oil

2 teaspoons of balsamic vinegar

3 strawberries (mashed)

seasoning

Method

Combine all the salad ingredients together

Mix the dressing ingredients and drizzle the dressing over the salad

Season then serve

enjoy!

Serves 2

June 17, 2017

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Chive salad – for low fodmapers missing onion.

This salad has onion flavour as it’s base and uses chives to achieve this. It can be made without the chive flowers but if you can get them they do make a really pretty addition to this dish. I am really lucky where I live as we have the Incredible Edible scheme. This is a organisation that has planted lots of edible herbs and fruit trees around the town that are available for all residents and visitors to sample for free – as long as you know what you are looking for and what flowers are edible and can be used. I have gathered the chive flowers (the light purple ones – see image below), fennel leaves and borage flowers (the deep blue ones that I have used for garnish.) So for me this recipe was reasonable in cost because the herbs were free. There was also a pleasure gained in going for a walk and gathering my own food.

800px-Allium_schoenoprasum_in_NH_01 — Attribution ShareAlike 3.0

You can modify this recipe to make it more simple by just using chive stems and any green/red salad leaves to base the salad on, plus the borage flowers are not a necessary ingredient for the integrity of the dish. I produced this recipe without dressing as I felt the chives added plenty of strong flavour but you can add some if you wish- do check the label for fodmap ingredients. If you struggle with resistant starches then serve the rice whilst it is still slightly warm.