Tag: Lunch

Quick Seafood Laksa

Quick Seafood Laksa

INGREDIENTS

  • 2 Tbsp Neutral Oil (i.e., grapeseed, vegetable)
  • 2 Tbsp Red Curry Paste
  • 2 Tbsp Curry Powder
  • 4C Chicken Stock (4 tsp Chicken Stock Powder (fodmap friendly) mixed with 4C Water)
  • 400ml Coconut Milk
  • 400ml Coconut Cream
  • 1C Green Beans, whole (or chopped)
  • 1C Broccoli, chop into small florets
  • 1 Carrot, medium/large, mandolin then slice into matchsticks about 4mm wide
  • 300g Prawns, peeled and deveined (I left tails on for some extra flavour but off is fine too)
  • 200g Fish Balls
  • 1 Pak Choy, sliced diagonally about 1cm thickness
  • 2 Tbsp Fish Sauce
  • 1 tsp Sugar
  • 600g Rice Noodles of choice, cooked
  • Coriander, handful, roughly chopped

INSTRUCTIONS

  1. Heat the oil in a wok or high edged pan (such as a soup pot) over a medium-high heat.
  2. Add the curry paste and cook, stirring, until fragrant (about 30 seconds).
  3. Add the curry powder and cook, stirring, until fragrant (about 30 seconds).
  4. Add the coconut milk, coconut cream, and chicken stock. Simmer for a few minutes to thicken it slightly.
  5. Add the green beans, broccoli, and carrot. Simmer for a couple of minutes.
  6. Add the prawns and fish balls. Simmer for a couple of minutes until the prawns are cooked through.
  7. Add the pak choy, fish sauce, and sugar, and mix through. Remove from the heat.
  8. Divide your cooked noodles between serving bowls, and ladle your laksa over the noodles.
  9. Top with coriander and serve while warm.

SERVING NOTE

This laksa is not spicy – add some chilli oil or chilli flakes at the end if you like a bit of heat!

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Truffle and Bacon Risotto

Truffle and Baby Spinach Risotto

INGREDIENTS

  • 6 Streaky Bacon, chopped into 1cm width pieces
  • 150g Baby Spinach
  • 5C Chicken Stock (5 tsp Chicken Stock Powder mixed with 5C Water)
  • 3 Tbsp Truffle Oil
  • 1 Tbsp Olive Oil
  • 1 1/2C Arborio Rice
  • Parsley, handful, roughly diced
  • 1/2 tsp Salt, ground
  • 1/2 tsp Pepper, freshly ground

INSTRUCTIONS

  1. Heat 2 Tbsp of the Truffle Oil and 1 Tbsp Olive Oil in a non-stick frying pan over medium-high heat.
  2. Add the bacon and fry both sides until browned.
  3. Add the rice to the pan and toss to coat in the oil. Fry for a few minutes, occasionally stirring.
  4. Add the chicken stock, a cup at a time, until absorbed by the rice. Stir occasionally.
  5. Once the chicken stock has been absorbed by the rice and it is cooked through (if it is not cooked through, add some additionally water and wait for absorbtion), remove from the heat.
  6. Add the baby spinach, 1 Tbsp of truffle oil, salt, and pepper and fold through.
  7. Serve while warm, topped with the chopped parsley.
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BBQ Steak Kebabs

BBQ Steak Kebabs

INGREDIENTS

  • 1/2C Soy Sauce (gluten free)
  • 1/3C Lemon Juice
  • 1/4C Garlic Infused Oil
  • 1/4C Olive Oil
  • 1 tsp Pepper, ground
  • 1 tsp Salt, ground
  • 650g Tenderised BBQ Steak
  • 16 Wooden Kebab Sticks

INSTRUCTIONS

  1. Add the soy sauce, lemon juice, garlic infused oil, olive oil, pepper, and salt to a bowl and mix.
  2. Cube the steak into 2×2 pieces approximately and add to the marinade.
  3. Marinade for a minimum of 30 minutes, up to 24 hours.
  4. Soak the kebab sticks in water for at least 1 hour before threading the steak.
  5. Add the steak cubes onto the wooden sticks, about 6 pieces per stick.
  6. Pre-heat the BBQ to high, then add the steak kebabs onto it. Cook for about 10 minutes until cooked through, turning occasionally to brown all four sides.
  7. Remove once cooked then serve while warm.

SERVE WITH

BBQ potatoes, BBQ carrots, and BBQ green vegetables, or serve with a green salad.

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BBQ Lemon and Butter Carrots

BBQ Lemon and Butter Carrots

INGREDIENTS

  • 2-3 Carrots, medium-large, chop lengthways and then 1.5cm wide
  • 1/4C Lemon, juiced
  • 1 Tbsp Butter
  • Pepper, to taste, about 1/4-1/2 tsp
  • Salt, to taste, about 1/4 tsp
  • Parsley, handful, finely diced

INSTRUCTIONS

  1. Line a bowl with two 30-40cm lengths of baking paper, making a cross.
  2. Add the carrots, butter, and lemon, along with the salt and pepper.
  3. Mix through.
  4. Fold over the baking paper to make a secure parcel.
  5. Place a 40cm piece of aluminum foil on your bench.
  6. Turn the parcel over, so that the fold faces the bottom, and place it into the middle of the aluminum foil. Fold your foil over the baking paper to make a secure parcel with the fold at the top.
  7. Place your parcel into a hot BBQ, aluminum foil fold side down, and cook for 20 minutes, until cooked through.
  8. Unfold your layers onto your serving dish or bowl.
  9. Scatter your parsley over the carrots, and serve while warm.
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BBQ Butter and Garlic (Oil) Potatoes

BBQ Butter and Garlic (Oil) Potatoes

INGREDIENTS

  • 4 Potatoes, medium-large, chopped into roughly 2x1cm cubes
  • 1 Tbsp Butter
  • 1 Tbsp Garlic Infused Oil
  • Salt, ground, to taste (about 1/4-1/2 tsp)
  • Pepper, ground, to taste (about 1/2 tsp)
  • Parsley, small handful, finely diced

INSTRUCTIONS

  1. Line a bowl with two 30-40cm lengths of baking paper, making a cross.
  2. Add the potatoes, butter, and garlic infused oil, along with the salt and pepper.
  3. Mix through.
  4. Fold over the baking paper to make a secure parcel.
  5. Place a 40cm piece of aluminum foil on your bench.
  6. Turn the parcel over, so that the fold faces the bottom, and place it into the middle of the aluminum foil. Fold your foil over the baking paper to make a secure parcel with the fold at the top.
  7. Place your parcel into a hot BBQ, aluminum foil fold side down, and cook for 20 minutes, until cooked through.
  8. Unfold your layers onto your serving dish or bowl.
  9. Scatter your parsley over the potatoes, and serve while warm.
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Chicken and Bacon Pasta Bake

INGREDIENTS

  • 2 Chicken Breasts, cooked, shredded
  • 500g Pasta, gluten free (I used Penne, but spirals or macaroni would work well as well)
  • 2 tsp Garlic Infused Oil
  • 6 rashers Streaky Bacon, sliced into 1cm thick pieces
  • 500ml Cream (lactose-free for those following a green FODMAP lifestyle)
  • 300g Corn Kernels, tinned, drained
  • 200g Spinach, roughly chopped
  • 250g Broccoli, roughly chopped
  • Salt, to taste
  • Pepper, to taste
  • 2C Cheddar Cheese, grated

INSTRUCTIONS

  1. Pre-heat oven to 190°C.
  2. Cook pasta according to packet instructions. Once cooked, drain.
  3. Over a medium high heat, heat the garlic infused oil in a frying pan.
  4. Add the bacon to the frying pan and brown both sides. Remove the pan from the heat once the bacon has cooked through.
  5. Add the bacon and the oil from the pan into a bowl, along with the drained pasta, cream, chicken stock powder, corn kernels, spinach, broccoli, and bacon. Add salt and pepper to taste.
  6. Spread the mixture into a baking dish, sprinkle over the cheese, and bake for 25 minutes until the cheese has browned.
  7. Serve immediately while warm.

SERVE WITH

A green salad.

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Savory Mince

INGREDIENTS

  • 2 Tbsp Garlic Infused Oil
  • 500g Beef Mince
  • 1 Tbsp Mixed Italian Herbs, dried
  • 2 Tbsp Cornflour
  • 1/4C Tomato Sauce/Paste (ensure it is FODMAP friendly)
  • 3C Mixed Vegetables, diced or thinly sliced (I used 60g Peas and the rest Carrots)
  • 1 tsp Soy Sauce (ensure it is GF)
  • 500g Beef Stock (2 tsp Beef Stock Powder mixed with 2C Water) (ensure it is FODMAP friendly)
  • 1/2 tsp Pepper, to taste
  • 1/4 tsp Salt, to taste

INSTRUCTIONS

  1. Heat the oil in a frying pan over a high heat.
  2. Add the mince to the pan and brown, ensuring it is broken up and not clumping together.
  3. Turn the heat down to medium. Add the mixed herbs and cornflour, and mix through.
  4. Add the tomato sauce, mixed vegetables, soy sauce, and beef stock, and mix through. Simmer for about 15 minutes, stirring occasionally, until the vegetables are cooked through, and the gravy has reduced and thickened.
  5. Add the salt and pepper, to taste.
  6. Serve while warm.

SERVE WITH

Mashed potatoes, rice, or on toast.

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Mince and Cheese Pie

INGREDIENTS

  • 500g Beef Mince
  • 2 Tbsp Garlic Infused Oil
  • 2C Beef Stock Liquid (2 tsp Beef Stock Powder (fodmap friendly) mixed with 2C warm water)
  • 1/4 tsp Salt
  • 1/2 tsp Black Pepper, ground
  • 1C Mixed Vegetables, 1x1cm diced (I used carrots, corn, peas, beans)
  • 1 Tbsp Tomato Sauce/Paste (fodmap friendly)
  • 1 Tbsp Soy Sauce (gluten free)
  • 2 tsp Mixed Herbs
  • 1 Tbsp Cornflour
  • 1/4C Water
  • 2C Cheddar Cheese, grated
  • 1 piece Flaky Pastry (gluten free)
  • 1 Egg
  • 1 tsp Milk

INSTRUCTIONS

  1. Pre-heat your oven to 180°C.
  2. Heat the garlic infused oil in a frying pan over medium-high heat.
  3. Add the beef mince and brown (about 5 minutes).
  4. Add the beef stock liquid, salt, pepper, tomato sauce, mixed vegetables, and mixed herbs. Stir to combine and simmer for about 20 minutes.
  5. Make a cornflour slurry with the water and cornflour, mixing them together in a ramekin. Ensure there are no lumps.
  6. Add to the pan, and cook for a few minutes until the gravy has thickened.
  7. Add the pie filling into a baking dish – I used a 28x18cm rectangle, however a round dish or square dish is fine to use also!
  8. Top the filling with your cheese (feel free to add more than the recipe calls for if you want extra cheesiness).
  9. Roll your pastry across the top of the cheese/filling mix, so that the top is fully covered with pastry. You may need to cut your pastry to fit. Prick small holes in your pastry using a fork or a sharp knife.
  10. Mix the egg and the milk together in a small dish or ramekin to create an egg wash. Brush the egg wash over the top of the pastry.
  11. Bake the pie in the oven for about 40 minutes until the pastry is golden.

SERVE WITH

A green salad.

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Slow Cooked Lamb Shanks

INGREDIENTS

  • 4 Lamb Shanks
  • 2 Tbsp Garlic Infused Oil
  • 4 Rosemary Sprigs
  • 500ml Beef Stock (fodmap friendly) (2 Beef Stock cubes dissolved in 2 C warm water)
  • 200ml Red Wine
  • 3 Carrots, large, chopped into rounds about 1/2 cm thick
  • 400g tin Tomatoes, diced
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 2 Tbsp Cornflour

INSTRUCTIONS

  1. Add everything into the slow cooker and put the lid on.
  2. Cook on high for 4 hours or low for 8 hours.
  3. About half an hour before your lamb shanks are finished, add the corn flour into a ramekin or cup and add a small amount of the cooking juices into the ramekin. Mix through until you make a smooth liquid ensuring there are no lumps. Add into the slow cooker and replace the lid.
  4. Once ready, serve the lamb shanks, the carrots cooked in the slow cooker, and the cooking juice as a jus.

SERVE WITH

The carrots from the slow cooker, steamed green vegetables, and mashed potatoes.

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Spicy Lime Mayo

Fresh: Spicy Lime Mayo

INGREDIENTS

  • 1/2 C Mayonnaise
  • 1/2 C Coriander
  • 2 Tbsp Lime Juice
  • 1/2 tsp Chilli (mildly spiced, add more to taste)

INSTRUCTIONS

  1. Add to a blender and process until smooth.

SERVE WITH

Tacos, tostadas, burritos, or even hot chips!

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