moroccan recipes – Clinical Alimentary

At the last Allergy & Free From show I purchased a range of three spice mixes from Fodify Foods, a company started by two dietitians – this is the first of the recipes I have tried for the Moroccan spice blend. The spice mixes are low fodmap and the Moroccan spice tastes flavourful and authentic. The white dried lime imparts a strong flavour, but a not unpleasant citrus base to the dish, making this recipe really tasty and good enough for a weekend evening meal treat. I was unsure what to expect, but this spice mix is really rather good – you lucky fodmappers!

http://www.fodify.co.uk/

Ingredients

2 flat teaspoons of Moroccan spice mix (Fodify)

400g of sliced carrots

200g of celeriac

Spray oil

1 white dried lime

cumin seeds

1 tablespoon of oil

Salt & pepper to taste

3 tablespoons of tinned tomato

2 tablespoons of natural lactose free yoghurt

Two large salmon fillets

Dried edible rose petals to serve

Serves 3-4.

Method

Peel and slice the carrot and celeriac.

Spray with oil, sprinkle with cumin seeds and roast for 15 minutes in a hot oven.

Add the oil to the pan and fry the Moroccan spices to release the aroma.

Add the tomato and yoghurt to the pan.

Cut the salmon into pieces and add it to the pan with tomato, yoghurt and spices.

Add the roasted carrot and celeriac to the pan, mix well.

Add the white dried lime and seasoning.

Transfer to a oven dish and cook for 30 minutes at gas mark 6.

Remove the lime.

Sprinkle with edible rose petals and serve with corn based couscous.

The Fodify spice mix was purchased for the recipe.

My first eating out Low FODMAP and I chose a Moroccan restaurant next to the hotel. Felt this might be a challenge – but I’m always up for that! My choices were a little restricted but I chose a plain meat dish, I asked the waitress what the fish dish of the day was, to which she replied there wasn’t one, so a steak was the choice to have, she informed me that this would be served with plain salad leaves and chips.

Now this is not what I would normally choose but needs must for the experiment so I said this is what I would have. It was actually really nice and the chips were thick cut and still had their skin on adding to the fibre content of the meal. The leaves were undressed and included a full grilled tomato. The dish also included a sauce, which was served in a separate dish so could be avoided, probably would contain at least onion and garlic, but perhaps I should have asked. Now for your sake ;-), I also decided to have a sweet to see how easy this would be, I didn’t have much choice as the dishes included plenty of pastry and baklava, I chose a chocolate coated meringue. This was huge, a veritable titanic iceberg! What utensils do you think they provided to eat this with? A knife and fork, yes, really! A real effort had to be made to prevent it from being propelled across the restaurant. More went on the floor than in my mouth, probably for the best – very undignified, but lots of fun! I only managed about a third of it in fact, along with my really lovely mint tea. A nice meal, perhaps not what I would normally choose, and not Moroccan, but it was more than acceptable and would mean that I could eat out FODMAP free, should I wish too.