Tag: Coeliac Disease

Cinnamon and lemon thyme roast chicken

It is the first cold snap of the season today and what better to warm the cockles than a roast chicken? This is a very simple roast, sprinkled with cinnamon and thyme.

Ingredients

1/2 roast chicken

2 teaspoons cinnamon

5-6 springs of thyme

salt and pepper to taste.

Method

Do not wash the chicken before you use it.

Place the chicken in a roasting tin on a rack to drain the fat as it roasts and add the thyme and cinnamon plus seasoning.

Roast for 3/4 hour.

I added some carrots to the roasting tin to add colour to the dish.

Enjoy!

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Lemon mustard roasted winter vegetables and chicken

Roasted vegetables are one of my favourite winter recipes and I have cooked them before for this blog. It is Halloween tonight and what better to come home from trick or treating to a warm filling meal? I have never cooked radish before but I will do again!

Ingredients

Chicken drumsticks 4-6

200g Turnip

(you don’t need to have baby turnips – these just look good in the picture – larger turnips are fine to use)

200g Carrots

(multi-coloured carrots look great but ordinary carrots are just as good)

50g Radish

1 large tablespoon of grained mustard

1 tablespoon of olive oil

juice of 1/2 a lemon

Salt and pepper to flavour – if you wish.

Method

Don’t wash the chicken drumsticks just add to a roasting tin.

Slice carrots into 2 or 3 using a diagonal cutting angle

Half baby turnips or chop the turnip

Slice the radish

Mix the mustard, oil and lemon juice and rub on the vegetables and chicken drumsticks

Roast in an oven gas mark 7 for 20-30 minutes – check drumsticks are cooked by ensuring juices are running clear.

Sprinkle with rocket before serving

Serve with wholegrain rice – don’t forget to include some carbohydrate! 🙂

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Coriander carrots

My love of the carrot is growing – it really is a very versatile vegetable and the colour it provides to dishes adds a bit of warmth during the winter. Carrots partner very well with coriander and I have decided to use my gnocchi recipe to see if it works with carrot in place of parsnips – it appears that it does, but one word of warning – ensure you cook the carrots well and puree them before you add the flour to ensure you can roll them and they have the correct texture.

Ingredients

400g Carrots

70g of gluten free flour

2g of coriander stalks chopped finely

Coriander seeds to garnish

salt + pepper

Method

Cook the carrots till very soft and puree

add the flour, coriander stalks, salt + pepper and mix well

Roll into a 1cm width sausage on a floured board and cut even 1 cm strips.

Roll into a ball and flatten with a fork.

Boil till they float in water.

Serve

I thought I would add a picture of this little chap with his orange (red) breast – he was very friendly!

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Stuffed Aubergine

Aubergines are my favourite vegetable and suitable for a Low Fodmap diet. Aubergines have been stated to be the vegetable to use if you wish to replace meat in a dish as they have a good texture and is satisfying to eat, but they will not replace some of the nutrition when replacing like for like. A vegetarian diet is great to have and can be very healthy if some regard is taken to ensure that it is nutritionally complete and not too high in energy. But some people really struggle to follow a vegetarian Low Fodmap diet because the diet on the exclusion phase excludes sources of protein from legumes and pulses.  This recipe contains nuts and just a small amount of low fat hard cheese – sources of protein – you can change the cheese for a vegan alternative cheese but use it sparingly as it tends to be quite high in fat and is a possible source of Fodmap, so check the label. Quorn and quinoa are good sources of protein but again check the label for Fodmaps if you choose Quorn products (not suitable for vegans as Quorn contains egg). To ensure you have adequate iron in your diet include some dark green leafy vegetables (chard and spinach are reasonably good sources,) along side a small amount of citrus fruit (or small amount of juice – 100 ml maximum) to improve the absorption. You could also include some fortified breakfast cereal to add to your iron intake. Egg yolk is a source of iron too, if you do eat them. Very small amounts of canned lentils and chickpeas can be included and these do contain iron, but again the iron is more difficult for the body to absorb, so need a source of vitamin C consumed at the same time – rinse well before use. See a dietitian if you need more individual advice – in fact I would encourage any vegan considering the Low Fodmap diet to ask their GP for a referral.

Do remember the Low Fodmap diet is a learning diet and not a diet for life – most people find they can re-introduce some Fodmap foods back in, if only in smaller amounts. This is important to help your bacterial populations in your bowel and to increase the variety of your diet. If you are struggling to find a dietitian as your GP to refer you – the National Institute of Health & Care Excellence advise you should see a trained healthcare practitioner to follow the Low Fodmap diet for IBS – at the moment this is Registered Dietitians only, or you could see a freelance dietitian, check out www.freelancedietitians.org.

Ingredients

4 Aubergines

Small amount of olive oil

1 teaspoon of coriander seeds

1/2 lemon (juice only) and slices to decorate the top

1 teaspoon of peanut butter

20 g of pumpkin seeds

25g red skinned peanuts

Salt + pepper to taste

60g of gluten free couscous (based on corn)

50g of low fat hard cheese

Method

Slice the aubergine length way season and rub the surface with a little cooking oil.

Roast in an oven for 20-30 minutes.

Remove and cool.

Remove the flesh and mash with the other ingredients except the cheese. Use around 40g of aubergine per portion.

Divide the mix between each aubergine skin.

Grate the cheese and sprinkle on the top and add a slice of lemon.

Cook till the cheese has melted and the aubergine is cooked (20-30 minutes) Serve with fresh green salad.

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Pumpkin soup – gluten free, wheat free, milk free, Low Fodmap

During the 1970’s when I was growing up – (you now have some idea of my age!) a pumpkin in the UK was a rare thing! We usually used swede to make our Halloween lanterns and cooking with pumpkins was unknown around our small Lancashire town. They are now widely available and relatively cheap but I have added some swede to remind me of times past. We also had lots of fun around the 31st October but no trick or treats for us! Just dressing up in Halloween costumes and a local party with parkin, toffee apples and parched peas (a very local delicacy with lots of malt vinegar added) sometimes we would have a double celebration with Guy Fawkes bonfire night being 5 days later than Halloween. See another recipe for this time of year here:

https://clinicalalimentary.wordpress.com/2012/10/22/remember-remember-the-5th-of-november-bangers-and-roots/

Ingredients

Half a small pumpkin

Half a small Swede

Garlic infused oil

1 teaspoon of coriander Seeds

2 cm of ginger grated

1/2 teaspoon of asafoetida

1 litre of water (you can add more if needed)

1/2 teaspoon Chilli powder*

Method

Add the oil to a pan and add the spices to release the flavour of the spice.

Cut the swede and pumpkin into small pieces add to the pan with the water and cook in the water till soft.

Blend the mix to a smooth soup

*If you tolerate chilli add it – you can omit it if needed.

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Purple sage & parsnip gnocchi

Today the weather has been grim again so I am stuck in the house being creative, or perhaps you should decide if I am! I adore parsnips, they are a tasty root vegetable that is not too hard on the digestive system. It is getting towards autumn now so a nice recipe using parsnips in place of potato sounds an interesting idea. Not that I have anything against potatoes or I not that I reckon parsnips are some kind of ‘super root’ – if you have been following my blog for some time you will know my views on this 😉

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Ingredients

500g of parsnips

80g of gluten free flour

20g of Parmesan cheese

2g purple sage leaves (you can use ordinary sage if you wish)

Salt and pepper

1 tablespoon of garlic infused olive oil

a sprinkling of asafoetida

Method

wash, peel and boil the parsnips until they are quite soft in salted water

mash them well

whilst still warm add the gluten free flour and mix well

empty the mix on to a floured surface, split into four equal amounts

roll each into a sausage shape and cut into disks evenly

roll each disk into a ball then squash flat with a fork

Boil a pan of water and add a few gnocchi at a time they will float when they are cooked

remove them from the water and drain.

using the olive oil fry the sage and asafoetida and mix with the gnocchi

add grated Parmesan to serve

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the gnocchi can be served as they are if you are vegetarian or they will taste great with meat, chicken or fish too!

If you follow a vegan diet then you should use a dairy free Parmesan alternative.

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I hope you like them – the recipe serves two for a main dish, it is also possible to use them as a side dish serving 4. If you are following the Low Fodmap Diet parsnips are low fodmap – have a small portion. I am seriously wishing the weather to improve a little – it is much to early for wintry weather to be a feature but of course being situated in the middle of the Pennines this is a distinct possibility. Although I don’t want to end on a negative note so enjoy the recipe and I will blog again soon from happy valley!

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