Tag: Main

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.

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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.
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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.

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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.
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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

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Leek Risotto

Creamy: Leek Risotto

INGREDIENTS

  • 4 Tbsp Butter
  • 2 Tbsp Garlic Infused Oil
  • 1 Leek, large, green tops only, thinly sliced
  • 4 tsp Thyme, dried or fresh
  • 2 Tbsp Sage, dried or fresh
  • 2 Bay Leaves
  • 1/2 tsp Salt
  • 1 1/2 C Arborio Rice
  • 1 C White Wine
  • 5 C Chicken or Vegetable Stock (5 tsp Chicken/Vegetable Stock Powder mixed into 5 C Water)
  • 4 Tbsp Cream, fresh
  • 1 C Parmesan, grated + extra to serve
  • 1 tsp Pepper, ground
  • 1 Tbsp Lemon juice
  • 70g Walnuts, chopped, optional

INSTRUCTIONS

  1. Melt the butter in a large pan over a medium heat along with the garlic infused oil.
  2. Add the leek, thyme, sage, and bay leaves, along with the salt. Stir occasionally until the leek is soft (don’t allow it to brown), this will take about 5 minutes.
  3. Meanwhile, heat a pan over medium-high heat. Add the walnuts and toast, stirring occasionally so they don’t burn.
  4. Once the walnuts have toasted, remove from heat and set aside.
  5. Add the rice to the leeks and stir through for a few minutes allowing the rice to gently toast.
  6. Add the wine, and cook, stirring occasionally, until the wine has been absorbed.
  7. Add the stock, one cup at a time. Continue stirring occasionally throughout, and wait for the liquid to be absorbed before adding the next cup.
  8. Once the stock has all been absorbed, stir through the cream, pepper, lemon juice, and the parmesan until combined.
  9. Serve topped with toasted walnuts and some grated parmesan.
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Sopes

Mexican: Sopes

Makes 6 sopes approximately 10cm in diameter, can decrease size for more of a snack bite as desired. Increase recipe size as required.

INGREDIENTS

  • 2C Masa Harina
  • 1C Warm Water, more as required
  • Oil, for shallow frying
  • Toppings!

Toppings: Any combination of the following (in FODMAP friendly quantities):

  • Shredded or minced chicken/beef/pork, cooked
  • Fresh or breaded fish pieces/bites, cooked
  • Lettuce, thinly sliced
  • Red or Green Cabbage, thinly sliced or grated
  • Feta, crumbled
  • Cheddar Cheese, grated
  • Tomatoes, diced
  • Avocado, diced or sliced
  • Carrot, grated
  • Corn Kernels, charred
  • Roasted Tomato Salsa
  • Guacamole
  • Sour Cream
  • Coriander
  • Hot sauce (FODMAP friendly)

INSTRUCTIONS

  1. Mix the masa harina and the water together in a bowl. Knead until it forms a smooth ball (you may need additional water, adding small amounts only at a time).
  2. Separate the dough into portions and roll into balls.
  3. Place a separated plastic bag onto a tortilla press, covering both sides. Add a portion of dough into the press as squash to form a pancake shape (you may need to flip the dough around to squish the other side also to make it an even thickness). If you don’t have a tortilla press, you can use an alternative heavy flat object and press down to flatten.
  4. Heat oil in a large pan over medium-high heat.
  5. Fry both sides of the dough until light brown. This will take a couple of minutes each side.
  6. Once cooked and browned, remove from pan and place on a paper towel to drain any excess oil.
  7. Wait for the sopes to cool slightly, then pinch the sides up to form a small wall around the edge.
  8. Serve with toppings.
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Chicken Chimichangas

Crunchy: Chicken Chimichangas

INGREDIENTS

  • 2C Rice, uncooked
  • 4C Water
  • 2 tsp Chicken Stock Powder
  • 1 tsp Salt
  • 400g Shredded Chicken
  • 160g Black Beans, tinned, drained
  • Water
  • 1/2 tsp Cumin, ground
  • 1/4 – 1/2 tsp Chilli Powder
  • 1/2 tsp Oregano
  • 100g Cheddar Cheese, grated
  • 4 gluten free Tortillas
  • Oil, for frying

INSTRUCTIONS

  1. Wash the rice and add to a rice cooker, along with the water, chicken stock powder, and salt. Mix through. Turn on and leave until cooked.
  2. In a pot, add the drained black beans, a splash of water, and the cumin, chilli powder, and oregano.
  3. Heat the black beans for a few minutes and mix through the spices. Remove from heat.
  4. Heat a tortilla in the microwave or pan for 30 seconds. Remove from pan.
  5. Add some of the cooked rice in the middle of the tortilla, along with the shredded chicken, some of the black beans, and some of the cheese.
  6. Roll up like a burrito and leave the seam side facing down.
  7. OPTIONAL: Pin the seam shut with a toothpick.
  8. Heat a deep fryer, or pan, with oil for frying.
  9. Add the prepared burritos, seam side down, to the heated oil. If shallow frying, turn halfway through the cooking process. Fry until golden brown on all sides.
  10. Remove from the oil and drain excess oil on a wire rack or paper towel. Remove the toothpick if it was used.
  11. Serve with accompaniments.

SERVE WITH

Guacamole or mashed avocado, diced tomatoes, sour cream, and coriander.

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Four Cheese Pasta

Rich and Comforting: Four Cheese Pasta

INGREDIENTS

  • 300g gluten free Penne
  • 70g Walnut pieces
  • 1 Tbsp Butter
  • 1 Tbsp Garlic Infused Oil
  • 1 Tbsp Cornflour
  • 1 C Milk
  • 1C Cheddar Cheese, gently compacted, grated
  • 1/2 C Parmesan Cheese, gentled compacted, grated
  • 50g Blue Cheese, crumbled
  • 1/2 C Gouda Cheese, grated
  • 1 tsp Nutmeg, ground
  • 200g Spinach
  • Salt, to taste
  • Pepper, to taste

INSTRUCTIONS

  1. Cook pasta according to packet instructions, then drain and set aside.
  2. In a pan over medium-high heat, add the walnuts and toast over the dry heat for a few minutes.
  3. Remove from heat once toasted.
  4. In a separate pan over medium-high heat, add the butter and the garlic infused oil.
  5. Add the cornflour, and mix through.
  6. Add the milk slowly, stirring in the cornflour mixture, ensuring it is not lumpy.
  7. Add the cheddar, parmesan, blue, and gouda cheeses. Mix through until melted.
  8. Add the nutmeg and the spinach, along with the salt and the pepper.
  9. Add the cooked pasta to the pan, and mix through.
  10. Serve immediately.
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Beef Iskander

Takeaways at Home: Beef Iskander

INGREDIENTS

  • 1 Kg Beef Mince
  • 2 tsp Salt
  • 1 tsp Black Pepper, ground
  • 1/2 tsp Cumin
  • 1 tsp Oregano
  • 1 Tbsp Garlic Infused Oil
  • 1/2 tsp Paprika
  • 4 Tbsp Natural or Greek Yoghurt
  • 2 Tbsp Milk
  • Butter, to cook

INSTRUCTIONS

  1. Add everything except the butter into a large bowl and mix to combine.
  2. Transfer onto baking paper and shape into a log.
  3. Wrap up the meat tightly in the baking paper (remaining in the log shape) and place into the fridge to rest for 2 hours.
  4. Transfer into the freezer for at least 8 hours (I do this the night before so it is ready to go the following day).
  5. Remove from the freezer about 5 minutes before you are ready to cook.
  6. Carefully ‘shave’ meat from the frozen log using a sharp knife (I shave the whole log before proceeding as the cooking process is very fast).
  7. Heat a non stick pan over high heat with about a teaspoon of butter.
  8. Add some of the shaved pieces in a single layer and cook both sides until browned. Cook in batches and don’t overload the pan.
  9. Once cooked, place the meat onto a paper towel to drain and excess fats while you batch cook the rest of the meat.
  10. If the meat cools too much, add it all back into the pan to heat up briefly before serving.
  11. Serve with the accompaniments.

SERVE WITH

Hummus, tzatziki, grated carrot, grated red cabbage or finely sliced lettuce, hot chips or cooked rice. Tomato sauce, yoghurt, or hot sauce (FODMAP friendly), are a great addition to drizzle over the top.

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