Author: amitchers

Thai Green Curry

INGREDIENTS

  • Curry Paste: 1 tsp Coriander Roots, finely chopped
  • 1 tsp Coriander Powder
  • 1/2 tsp Cumin Powder
  • 1/2 tsp Black Pepper Powder
  • 1/2 tsp Tumeric Powder
  • 2 tsp Ginger, grated
  • 3 Kaffir Lime Leaves, finely sliced
  • 1 Tbsp Lemongrass, minced
  • 1 tsp Salt
  • 2 tsp Brown Sugar
  • 1/4 tsp Shrimp Paste
  • 1 tsp Chilli Powder (mild, add more to taste)
  • 1 1/2 Tbsp Canola Oil
  • Curry: 5 Kaffir Lime Leaves, finely sliced
  • 2 C Coconut Milk
  • 1 Tbsp Fish Sauce
  • 1 tsp Brown Sugar
  • 190g Carrot, thinly sliced (4 small carrots)
  • 140g Capsicum, thinly sliced
  • 100g Broccoli
  • 220g tin of Bamboo, drained

INSTRUCTIONS

  1. Roughly chop all of the curry paste ingredients (excluding the canola oil) and blend in a food processor.
  2. Add in the canola oil and blend together to finish the curry paste.
  3. Heat a wok over medium-high heat.
  4. Add the spice paste and cook for a minute, stirring occasionally.
  5. Add the curry ingredients into the wok with the spice paste and bring to a boil.
  6. Once boiled, reduce heat to medium and simmer for about 10 minutes.
  7. Serve with steamed rice.
0

Red Cabbage, Carrot, and Mint Salad

Crunchy: Red Cabbage, Carrot, and Mint Salad

INGREDIENTS

  • 4C Red Cabbage, thick grate
  • 2 Carrots, medium grate
  • Mint Leaves, large handful, roughly chopped
  • Dressing: 2 Tbsp Lemon/Lime Juice
  • 3 Tbsp Extra Virgin Olive Oil
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper, ground

INSTRUCTIONS

  1. Combine everything in a bowl to mix thoroughly.
  2. Serve immediately or refrigerate until ready.
1

Prawn Tom Yum

Hot and Sour: Thai Prawn Tom Yum

Serves 4

INGREDIENTS

  • 5C Chicken Stock (gluten free, low FODMAP) (5 tsp chicken stock powder with 5C water)
  • 4 stalks of lemongrass (small, cut into large pieces)
  • 20c Galangal, thinly sliced (can replace with ginger but this will make it a less authentic taste)
  • 8 Kiffir Lime Leaves
  • 2 Bird’s Eye Chillies, sliced lengthways
  • 3 Tbsp Tomato Paste (or low FODMAP Tomato Sauce)
  • 1 bunch Coriander (stems and leaves), washed and roughly chopped) plus extra to serve
  • 300g Prawns, peeled and deveined
  • 80g Carrot, thin strips
  • 200g Tomato, diced into 1x1cm cubes, approximately
  • 2 small bunches Bok Choy, roughly chopped
  • 3 tsp Sugar
  • 4 Tbsp Fish Sauce
  • 3 Tbsp Lime Juice
  • 125g Rice Noodles
  • 1 Spring Onion stem, green tops only, finely diced
  • Chilli Flakes, pinch

INSTRUCTIONS

  1. Place galangal, lemongrass, bird’s eye chilli, tomato paste/sauce, coriander (leaves, stalks, and roots) and the kaffir lime leaves in a pot. Add the stock and bring to the boil. Reduce the heat and simmer uncovered for 20 minutes.
  2. Strain the soup through a fine sieve, discard the solids and return liquid to the pot.
  3. Add the prawns and carrot and bring to the boil again before reducing to a simmer.
  4. While simmering, add the sugar, fish sauce, lime juice, tomato and bok choy.
  5. Meanwhile, fill a separate pot with water and bring to the boil. Add the rice noodles and cook according to packet instructions.
  6. Drain the noodles once cooked and portion into the serving bowls.
  7. Once the vegetables and prawns have fully cooked in the soup (this should only take 5 minutes maximum), serve immediately by ladling onto the noodles in each serving bowl.
  8. Top with spring onion, coriander leaves, and chilli flakes to taste.

ALTERNATIVES

Leave out the prawns and change the chicken stock to vegetable stock for a vegetarian option.

0

Curried Sausages

Spicy: Curried Sausages

INGREDIENTS

  • 2 Tbsp Garlic Infused Oil
  • 8 Beef Sausages, sliced into thin rounds
  • 2 Tbsp Curry Powder
  • 1/2 tsp Chilli Powder (to taste)
  • 1 tsp Tumeric
  • 2C Water
  • 2 Tbsp Cornflour
  • 2 Bay Leaves
  • 2 tsp Beef Stock
  • 1/2 tsp Pepper
  • 1/2 tsp Salt

INSTRUCTIONS

  1. Heat the oil in a pan over a medium high heat.
  2. Add the sausages, face down and cook for a few minutes until browned. Flip over and cook the other side until browned.
  3. Add the curry powder, chilli powder, and tumeric and fry until fragrant.
  4. In a separate bowl, add the cornflour and approximately 1/3C of the water. Stir until combined and there are no lumps.
  5. Add the 1 & 2/3C water into the pan, followed by the cornflour and water mixture. Stir to mix.
  6. Add the bay leaves and beef stock, along with the salt and pepper.
  7. Simmer the curry until thickened to your desired consistency.

SERVE WITH

Mashed potato and beans, peas, or carrots.

ALTERNATIVES

Add 2C of mixed vegetables (corn, peas, beans, carrots in 1x1cm pieces) into the curry while it simmers for some vegetable goodness.

0

Beef Kebabs

Authentic: Beef Kebabs

Serves 2

INGREDIENTS

  • 120g Kebab Meat
  • 40g Red Cabbage or Lettuce, grated or thinly sliced
  • 1 Carrot, grated
  • 4 Tbsp Hummus
  • 4 Tbsp Tzatziki
  • 2 Tbsp Tomato Sauce (ensure it is FODMAP friendly)
  • 50g Tomatoes, diced
  • 2 gluten free Wraps

INSTRUCTIONS

  1. Heat the wraps in a pan on the stove top (or in the microwave).
  2. Add half of the red cabbage/lettuce, carrot, hummus, tzatziki, tomato sauce, and tomatoes from the ingredients list to the middle of the wrap.
  3. Roll up one end over the middle, turn in the sides, and finish the roll to form a cylinder shape and serve.
0

Crispy Pork and Prawn Rice Paper Rolls

Tasty: Crispy Pork and Prawn Rice Paper Rolls

Makes 18

INGREDIENTS

  • 250g Pork Mince
  • 200g Prawns, raw, peeled and deveined, finely chopped
  • 2 Spring Onion stalks, green tops only, finely chopped
  • 1C Red Cabbage, grated
  • Coriander, half a bunch, finely chopped
  • 1 Tbsp Fish Sauce
  • 1 Tbsp Soy Sauce (gluten free)
  • 1 Egg
  • 1 tsp Salt
  • 1 tsp Pepper, ground
  • 36 x 12cm Rice Paper Wrappers, dried
  • Oil, for frying (flavourless such as rice bran)

INSTRUCTIONS

  1. Add the pork mince, prawns, spring onion, red cabbage, coriander, fish sauce, soy sauce, egg, salt, and pepper to a bowl.
  2. Mix to combine then set aside.
  3. Fill a separate bowl with warm water.
  4. Add two rice paper wrappers into the water and submerge for about 10 seconds.
  5. Place them onto a damp surface, one slightly overlapping the top of the other. Add about two tablespoons of the mixture in a cylinder shape into the middle of the bottom one.
  6. Fold the bottom of the wrapper over the filling, fold the sides over the top of this, and roll up, continuing to roll the second wrapper as well (tucking in the sides of the second wrapper when you get to them).
  7. Place to the side, on a damp but not wet, surface.
  8. Repeat with the remaining wrappers. Note: If you brush both sides with some extra soy sauce it will give the rolls a golden finish.
  9. Heat oil in a pan over medium heat (with sufficient oil to reach halfway up the height of your rolled rice paper rolls).
  10. Add the rolls in batches to the pan so you don’t overcrowd it. Fry each side until golden, cooked through and crispy.
  11. Place on a baking tray once cooked, then serve together.

ALTERNATIVE

Add 1C grated carrot as an addition for a higher vegetable ratio.

SERVE WITH

Soy and Vinegar Dipping Sauce and mint and coriander leaves.

0

Soy and Vinegar Dipping Sauce (Gyoza Sauce)

Quick: Soy and Vinegar Dipping Sauce (Gyoza Sauce)

INGREDIENTS

  • 1/4C Soy Sauce (gluten free)
  • 2 Tbsp White Vinegar
  • 1 Tbsp Garlic Infused Oil
  • 1/2 tsp Sugar (white or caster)
  • 1/2 tsp Chilli Flakes

INSTRUCTIONS

Combine all the ingredients in a bowl and serve.

SERVE WITH

Crispy pork and prawn rice paper rolls or gluten free dumplings.

1

Pesto Potato Pasta

Warming: Pesto Potato Pasta

INGREDIENTS

  • 1/2 C Basil Pesto (made using garlic infused oil)
  • 425g gluten free Spaghetti Pasta
  • 400g Potato, peeled and cubed into 2x2cm pieces approximately
  • 1 C Green Beans, cut into 2cm pieces approximately
  • 1 Lemon, zested and juiced
  • 1/2 tsp Chilli Flakes
  • 1/2 tsp Salt (to taste)
  • 1/2 tsp Pepper, ground (to taste)

INSTRUCTIONS

  1. Add the pasta and potatoes to the boiling water and cook until the pasta is al dente and the potatoes have cooked through.
  2. Add the green beans to the pot to blanche a few minutes before the pasta and potatoes are ready.
  3. Drain the pot, reserving about 1/4 C of the pasta water.
  4. Add the pesto to the pot, along with the lemon zest and juice, chilli flakes, salt and pepper.
  5. Add some of the reserved pasta water, and mix to combine, adding additional water as required, until the required consistency has been reached and the pasta is well coated in the sauce.
  6. Serve while warm.
0

Caponata

Veggie Goodness: Caponata

INGREDIENTS

  • 4 Tbsp Garlic Infused Oil
  • 260g Zucchini, chopped into half moons
  • 300g Eggplant, chopped into chunks
  • 4 tsp Oregano, dried
  • 1/2 tsp Chilli flakes (to taste)
  • 400g diced Tomatoes, tinned
  • 1/2 C Water
  • 60g Olives, halved (green or black)
  • 1/4 tsp Salt (to taste)
  • 1/4 tsp Pepper (to taste)
  • Fresh Basil leaves, half bunch, finely chopped plus extra to serve

INSTRUCTIONS

  1. Heat the garlic infused oil in a frying pan over a medium high heat.
  2. Add the zucchini and eggplant and cook for 5-10 minutes, until beginning to soften.
  3. Add the oregano, chilli flakes, diced tomatoes, water, and olives, along with the salt and pepper.
  4. Turn the heat down, then cover and simmer for 20 minutes until cooked through, stirring occasionally.
  5. Add the chopped basil and stir through.
  6. Serve topped with extra basil.

SERVE WITH

Cheesy polenta

0

Cheesy Polenta

INGREDIENTS

  • 1/2 C Polenta
  • 2 C Water
  • 1/4 tsp Salt
  • 1 Tbsp Butter
  • 1/4 C Parmesan Cheese, grated
  • Milk, as required, optional

INSTRUCTIONS

  1. Add the water and the salt to a large pot and bring to the boil over a high heat.
  2. Reduce the heat to low, and slowly pour in the polenta and whisk constantly. Ensure there are no lumps.
  3. Cover the pot and simmer for 30 minutes, whisking every 5 minutes.
  4. Once it has reached a creamy consistency, add the butter and parmesan and stir through to combine.
  5. If the polenta is too thick, add a little milk and stir through to combine, continuing until you reach your desired consistency.

SERVE WITH

Caponata.

1

Website Powered by WordPress.com.

Up ↑