Tag: Potato

Colcannon (low fodmap)

I haven’t written anything for some time – do forgive me for that, I think I perhaps needed a break but now I am happy to continue with this blog with new vigor.

This heartening meal is a traditional Irish dish that is made from simple ingredients and is cheap and filling. Potatoes are an excellent low FODMAP staple food and white cabbage in the place of the more traditional savoy cabbage means it is suitable for a low fodmap diet.

This dish is lovely served on it’s own or is suitable to be served with gammon or grilled sausages and will brighten up any dreary rainy day!

Ingredients

Serves [4]

  • 200g white cabbage
  • 500g potatoes (floury potatoes work best – Maris Piper, King Edwards, Desire)
  • 15g butter
  • 60g spring onion leaves (don’t use the white part as this contains fodmaps)
  • 200ml lactose free milk
  • 15g chopped bacon

Salt and pepper

Method

  • Wash the potatoes and remove the outer leaves from the cabbage (or you could just wash it.)
  • Boil the potatoes in water until soft, keep the skins on as this is a good source of fibre and will keep the potatoes from going soft in the water.
  • Chop the cabbage and bacon.
  • Fry the cabbage, spring onion leaves and bacon with the butter until soft.
  • Mash the potatoes with lactose free milk and season well, then mix the cabbage and bacon through the potato
  • Serve hot

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Warm Potato Salad

This potato salad is great for a summer barbecue and really easy to make. I have used lactose free plain yoghurt with mayonnaise to keep the calories lower and chives to flavour the salad. If you serve it slightly warm the mayonnaise soaks into the potatoes and also it means that if you have a problem with resistant starches you can avoid these too. I used Jersey potatoes – the best, but any salad potato will be suitable to use. It really couldn’t be easier to make!

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Ingredients

450g small jersey potatoes or small salad potatoes

1 tablespoon of mayonnaise

1 tablespoon of lactose free plain yoghurt

Chopped chives

Salt and pepper to taste

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Method

Boil the potatoes in salted water till soft.

Drain well.

Add the yoghurt and mayonnaise to a dish, season and add finely chopped chives.

Mix with the warm potatoes.

I decorated with some thyme leaves and chopped chard stems.

I hope you enjoy it!

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Potato and salmon rosti

This recipe uses the tandoori spice masala mix made in the last blog (see the bottom for a link.) This dish is low-fat, suitable for those who are looking to manage their weight whilst having tasty filling Low FODMAP food.

IMG_1744Ingredients

1 Large potato

1 egg

2 small salmon steaks

1 dessert spoon of low fodmap tandoori spice masala

Salt & pepper

For the green salad

Finely sliced celery – ensure less than a small stick per serving

Alfalfa

finely chopped cucumber

Method

Cook the salmon steaks and flake them.

Peel and grate the potato

Add the flaked salmon to the potato and bind together using 1 egg

Mix in the spice, salt & pepper.

Spray oil on a baking tray and cook the rosti in the oven

Serve with green salad. Makes 6

https://clinicalalimentary.wordpress.com/2013/06/29/low-fat-tandoori-chicken-made-with-low-fodmap-spice-masala-contains-lactose/

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Easter meal – roast spring lamb

IMG_1673The first thing to do in the preparation for this Easter meal is to marinade lamb steaks for 1-2 hours.

Marinade

1 freshly squeezed lemon

1 tablespoon of garlic infused oil

Sprinkle of salt

3 sprigs of rosemary

chop the rosemary and add to a bowl with 2 lamb steaks, oil, lemon juice and a small amount of salt to taste.

Leave to refrigerate for 1-2 hours before adding the lamb to a roasting tin with vegetables (I chose parsnips, these were what I had in the fridge, but you could choose carrots if you wish.)

Place in the oven at gas mark 4 and cook for 2-3 hours or until the lamb is very soft and falls apart. Keep checking it as you don’t want it to become too dry. Cooking the lamb long and slow will ensure that some of the marbling of fat it contains will liquefy and can be skimmed off the meat juices once cooked.

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The next dish to make is a greek salad – we had this as a starter to our easter meal.

Ingredients

1 large tomato

1/2 cucumber

10-12 black olives

1 teaspoon of dried oregano

100g of feta cheese.

Chop the tomato, feta and cucumber and add to a bowl with olives. Mix well, as the feta and olives are quite salty there should be no need to add salt to season this dish. Serve before the main meal or have it as a side dish – whatever you prefer to do is fine.

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The next thing to make is the mint dressing for the potatoes.

Minted Charlotte Potatoes

2-3 potatoes per person.

2-3 sprigs of mint

1 tablespoon of garlic infused oil

1 tablespoon of white wine vinegar

Salt to taste

Chop the mint and add it to a bowl with the olive oil and white wine vinegar, salt and mix well.IMG_1680

Chop the potatoes into 2-3 cm wide slices. Boil the potatoes for 10-15 minutes, drain the pan of water, add the dressing and shake the pan well.

Keep potatoes warm.

Prepare the lamb

Trim the fat from around the lamb and place on a serving dish with the roasted vegetables.

Drain off the cooking juices and strain off the fat which floats on the surface, drizzle this liquid over the meat and allow it to rest (if you wish to make a gravy add a heaped teaspoon of cornflour and heat in a pan until thickened.)

Serve up and enjoy! This meal is gluten-free and Low FODMAP (a small amount of tomato is included in the salad, which shouldn’t be too much for those excluding fructose from their diet) however the salad does contain milk protein. The meal is a celebration and has been prepared with some effort to reduce the fat levels in the roast lamb, however lamb is still quite a fatty meat therefore it is probably better to eat it occasionally. It serves 2-3 people (ensure a lamb steak per person.)

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