Turkey in a mustard and pepper sauce

This is a recipe to make for dinner parties or special occasions it has lots of flavour and doesn’t require any stock as the vegetables and mustard provide the flavour in abundance. Most people with IBS will be fine having lactose free cream but if you have problems with foods higher in fats you may wish to avoid this dish.

Ingredients

400g turkey steaks

1 tablespoon of oil

1 miniature bottle of whiskey or a shot measure

Half a carrot

30g of celeriac

1 heaped teaspoon of whole black peppercorns

3 tablespoons of grained mustard (check ingredients list are fodmap free)

1 teaspoon of milled black pepper

200ml of lactose free cream

Method

Slice the celeriac and carrot thinly and add to a frying pan with black peppercorns, black pepper and the oil. These vegetables will give a stock flavour. Fry to release the flavour.

Add the brandy and burn off the alcohol.

Slice the turkey into strips and add to the pan and fry till cooked through.

Add the cream and warm through

Serve with roasted red cabbage and potato wedges or rice.

Serves 4

 

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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

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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.

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Lactose free soft cheese

This recipe was adapted from Gerard Baker’s ‘How to make soft Cheese’ recipe for Halloumi.

Unfortunately I would not describe it as halloumi it is more like a standard soft cheese – but lactose free. It is very easy to make as long as you follow a few steps to avoid contamination.

Ingredients

1 pint of lactose free full fat milk

30ml of white wine vinegar

1/4 teaspoon of salt.

Method

Wash your hands.

Make sure all the equipment is sterile, scald a muslin square and pour boiling water over a stainless steel colander and pan, chopsticks and large bowl. You will also need a soft cheese mould and baking tray.

Makes approximately 100-150g of cheese.

Place the milk in a pan and heat slowly until it reaches 95 degrees C using a thermometer.

Add the vinegar and turn off the heat till the curds have formed (leave for five minutes.)

Skim off the solids and add to the muslin laid over the colander. Squeeze out as much liquid as you can at this stage.

Add salt

Transfer to the cheese mould and turn upside down on the chopsticks over a plate or the baking tray, to drain.

Place the cheese in an airtight container and store in the fridge for 3 days.

 

 

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Wilted spinach with pine nuts and sultanas

I love spinach it has a really vibrant colour when just wilted and combined with pine nuts a small amount of kale (purple) and sultanas it makes a really great low fodmap vegetable dish.

Ingredients

200g bag of spinach

40g Kale chopped finely

10g garlic infused oil

40g Sultanas

50g pine nuts

Salt to taste

Grated lemon rind (unwaxed lemons should be used for this dish.)

Method

Add the oil to the pan and toast the pine nuts and finely chopped kale.

Add the sultanas and grated lemon rind.

Cook for 5 minutes.

Add the spinach and cook for enough time to wilt the spinach.

Salt to taste.

Serves 4 as a vegetable side dish

This has one of your fodmap servings of fruit in the sultanas. If you have fructose malabsorption don’t have a fruit based sweet after this dish.

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Tri Colori mini pizza’s – made with verdi, bianca and rosso pesto! Low Fodmap

It was national pizza day last week and I decided to focus on the three colours of the Italian flag and make three colours of pesto and use small gluten free pizza bases – one is just enough for a nice lunch served with a fresh green salad.

Verdi Pesto

Ingredients:

I bag of basil leaves

40g of oil

20g of pine nuts

20g Parmesan

salt + pepper to taste

Bianca Pesto

Ingredients:

30g pine nuts

30g Parmesan

30g clear oil

1 slice of gluten free bread

salt + pepper to taste

Rosso pesto

Ingredients:

2 roasted red peppers

10 basil leaves

30g pine nuts

30g Parmesan

30g oil

Salt + Pepper to taste

Method for all the pesto’s

Weigh out all the ingredients and blend into a paste. For the bianca pesto add a little water if this is too thick during blending. Simple! Do taste it before you add any salt because the parmesan may produce enough saltiness for your taste. These pesto recipes produce enough for a 7 inch pizza but can also be added to pasta for a lovely flavoured dish. Remember if you have problems with foods containing fats affecting your bowel do use the pesto sparingly.

Pizza’s

Verde Pizza

Spread the pesto on the base and add a small amount of mozzarella (one or two strips), basil leaves and one sliced olive. Sprinkle with Parmesan and cook in a hot oven for 10-15 minutes.

Bianca Pizza

Spread the pesto on the base and add a small amount of mozzarella (one or two strips), pine nuts and sliced Parma ham (do be careful about what meats you choose for pizza – check for wheat, onion and garlic in preserved meats and sausages.) Sprinkle with Parmesan and cook in a hot oven for 10-15 minutes.

Rosso Pizza

Spread the pesto on the base and add a small amount of mozzarella (one or two strips), pine nuts and sliced roasted red pepper and slices of Parma ham. Sprinkle with Parmesan and cook in a hot oven for 10-15 minutes.

These little pizzas can also be sliced into 4-6 pieces and used as a small appetizer with drinks at parties too. Enjoy Pizza day!

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