Tag: Main

Beef Salad with Blue Cheese Dressing

Fresh: Beef Salad with Blue Cheese Dressing

Serves 2 as a main, or serve as a side without the steak.

INGREDIENTS

  • 400G Potato, chopped into 2cm cubes approximately
  • 250g Steak (2) (I used Porterhouse)
  • 150g Green Beans
  • 100g Tomatoes, diced into 2x1cm cubes approximately
  • 50g Rocket Leaves
  • 1 Tbsp Oil
  • 1 Tbsp Butter
  • 30g Blue Cheese, crumbled
  • Dressing: 1/8 C Garlic Infused Oil
  • 1/8 C Orange Juice

INSTRUCTIONS

  1. Pre-heat oven to 200°C.
  2. Place the potato, in a single layer, in a large shallow baking dish; drizzle with oil. Roast about 20 minutes until cooked.
  3. Make the dressing and set aside.
  4. Heat oil and butter in a pan over a high heat.
  5. Cook steak until browned both sides. Cook to desired doneness, then remove from heat.
  6. Cover steak, and let it rest for 5 minutes.
  7. Steam/boil beans until cooked – about 5 minutes, then drain.
  8. Slice steak in thin strips.
  9. Combine steak, beans, and potato with tomato and rocket, drizzle with dressing and crumble over blue cheese.
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Cottage Pie

Hearty: Cottage Pie

INGREDIENTS

  • 2 Tbsp Garlic Infused Oil
  • 1kg Beef Mince
  • 400g tin of diced Tomatoes
  • 1 tsp Beef Stock Powder
  • 1 Tbsp Tomato Paste/Sauce (FODMAP friendly)
  • 1 Tbsp Mixed Herbs
  • 1 tsp Brown Sugar
  • 2C Mixed Vegetables, diced (I used peas, carrots, corn, beans)
  • Salt, to taste
  • Pepper, to taste
  • Parsley, to serve
  • 600g Potatoes, peeled and chopped into small bites
  • 2 Tbsp Butter
  • 1/4C Milk, approximately

INSTRUCTIONS

  1. Heat oven to 180°C on fan bake.
  2. Add potatoes to a large pot of water and bring to the boil on the stove top. Cook through (approximately 20 minutes).
  3. Heat garlic oil in pan on high heat. Break mince into pieces and add to pan. Stir occasionally until meat is browned.
  4. Add beef stock, salt, pepper, and mixed herbs, along with the tomato paste and brown sugar.
  5. Add the mixed vegetables and cook for a few minutes.
  6. Simmer until liquid is slightly reduced then transfer to a baking dish, approximately 30x20cm.
  7. Once the potatoes are cooked through, drain almost all of the water from the pot.
  8. Add some salt, pepper, the butter, and the milk.
  9. Mash potatoes until smooth, adding extra milk if required.
  10. Add the potatoes on top of the meat in the baking dish, spreading across the entire top. Leave rough or smooth over.
  11. Add the baking dish to the oven and cook on the lower rack for about 45 minutes until starting to brown.
  12. Once cooked, remove from the oven and add chopped parsley over the top to serve.

SERVE WITH

A green salad.

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Pesto Pasta Salad

Fresh: Pesto Pasta Salad

Serve this as a main or as a side.

INGREDIENTS

  • 350g gluten free Penne Pasta
  • 80g Baby Spinach
  • 100g Feta, crumbled
  • 200g Basil Pesto (made with garlic infused oil)

INSTRUCTIONS

  1. Cook pasta according to packet instructions.
  2. Drain pasta then allow to cool (but remain warm) and transfer to a bowl.
  3. While still slightly warm, stir through the basil pesto to coat the pasta.
  4. Once cooled, add the baby spinach to the bowl along with the feta. Stir through.
  5. Serve.

ALTERNATIVES

Add some toasted chopped walnuts, pumpkin seeds, or sunflower seeds.

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Bacon and Egg Pie

Classic: Bacon and Egg Pie

INGREDIENTS

  • 9 Eggs, whisked
  • 6 pieces of Streaky Bacon, chopped into 1×2 cm pieces
  • 3-4 gluten free Flaky Pastry sheets
  • 1 Spring Onion stalk, green tops only, thinly sliced
  • Salt, to taste
  • Pepper, to taste

INSTRUCTIONS

  1. Heat oven to 200°C on fan bake.
  2. Reserve approximately two tablespoons of whisked egg in a separate bowl.
  3. Add the salt and pepper to the large bowl of whisked egg and stir to combine.
  4. Grease a baking dish, approximately 15x30cm.
  5. Line the base and sides of the baking dish with half of the pastry.
  6. Put the lined baking dish into the oven for 5 minutes then remove from the oven.
  7. Lay about half of the bacon on top of the partially cooked pastry.
  8. Add about 2/3rds of the egg on top of the bacon.
  9. Add the remaining bacon on top of the egg.
  10. Sprinkle the spring onions on top of the bacon.
  11. Add the rest of the egg (excluding the reserved two tablespoons) on top.
  12. Layer on top the other half of the pastry, pinching the edges together with the bottom layer.
  13. Cut a few small crosses carefully into the top of the pastry to allow any steam to escape.
  14. Brush the top of the pastry with the reserved whisked egg.
  15. Bake in the oven for 30 minutes until fully cooked and golden on top.

SERVE WITH

A green salad.

ALTERNATIVES

Add vegetables into the pie before baking – diced carrots, peas, corn kernels.

Add 1C of cheddar cheese into the pie.

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Sweet and Sour Chicken

Tangy: Sweet and Sour Chicken

INGREDIENTS

  • 1 C White Sugar
  • 1/2 C White Wine Vinegar
  • 2 Tbsp gluten free Soy Sauce
  • 1/2 C Tomato Sauce (FODMAP friendly)
  • 1/2 C Chicken Stock (FODMAP friendly)
  • 500g Chicken Breast, boneless, skinless chicken breasts, chopped into small bites
  • 1/2 C Cornflour
  • 1 Egg, whisked
  • 2 Tbsp Coconut Oil
  • 100g Broccoli, small florets
  • 1 Red Capsicum, cut into 1×1 pieces approximately
  • 425g tin Pineapple Chunks
  • 3 Spring Onions, green part only, thinly sliced
  • Cooked rice, to serve

INSTRUCTIONS

  1. Add the white sugar, white wine vinegar, soy sauce, chicken stock, and tomato sauce to a pot. Stir and bring to a boil. Remove from heat once combined.
  2. Add the chicken to a bowl along with the whisked egg. Stir to coat the chicken in the egg.
  3. Add the cornflour to the bowl with the chicken, and stir to coat the chicken.
  4. Heat a pan to a medium heat with the coconut oil. Add the coated chicken and quickly separate them as they will be sticking together with the coating.
  5. Fry the chicken until slightly browning on all sides.
  6. Add the capsicum, broccoli, and pineapple to the pan. Continue cooking until the chicken is cooked through.
  7. Add the sauce from step one to the pan. Cook until slightly reduced then remove from heat.
  8. Serve with rice and top with spring onions.

ALTERNATIVES

Add additional vegetables for additional colour – zucchini in half moons, green beans, carrots diced small, or corn kernels.

Switch out the chicken for pork, or remove entirely for a vegetarian option.

SERVE WITH

Cooked rice.

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Lemon Carbonara

Comfort: Lemon Carbonara

INGREDIENTS

  • 500g gluten free Spaghetti
  • 1/2 tsp Salt
  • 1 Tbsp Olive Oil + 1 tsp Olive Oil
  • 165g Streaky Bacon, sliced into 1x2cm pieces
  • 4 Egg Yolks
  • 75g Parmesan, grated
  • 1 Lemon, zested and juiced (stored separately)
  • 1/2 tsp Black Pepper, freshly cracked

INSTRUCTIONS

  1. Boil water in a pot, add the salt and 1 tsp of the Olive Oil, then add the spaghetti.
  2. Cook the spaghetti until al dente, then drain while reserving the cooking water.
  3. Meanwhile, add the egg yolks to a small bowl, along with most of the grated parmesan and lemon juice. Mix together.
  4. Heat a pan over medium-high heat along with the tablespoon of olive oil. Add the bacon and cook through.
  5. Add the drained spaghetti to the pan, and toss the bacon and oil through the pasta.
  6. Add some of the reserved cooking water to the pan (about 30ml), along with the egg/parmesan/lemon juice mixture). Toss continuously, to make a creamy sauce, adding additional water as required.
  7. Serve immediately, topped with the last of the grated parmesan, lemon zest, and black pepper.
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Brown Rice Salad with Greens, Slow Roasted Tomatoes, and Bacon

Fresh: Brown Rice Salad

INGREDIENTS

  • 1 1/2 C Brown Rice, cooked, cooled
  • 1 Tbsp Olive Oil
  • 2 tsp Balsamic Vinegar
  • 1 tsp Caster Sugar
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 2 Tomatoes, medium (230g), chopped into 1x2cm pieces
  • 5 Streaky Bacon strips, optional
  • 100g Feta, broken into small pieces
  • 240g Green Beans
  • 100g Broccoli, cut into small floret bites
  • 30g Sunflower Seeds
  • 30g Pumpkin Seeds
  • 4 C Rocket
  • 100g Basil Pesto (without garlic to be FODMAP friendly)

INSTRUCTIONS

  1. Preheat the oven to 150°C.
  2. Whisk the olive oil, balsamic vinegar, caster sugar, salt and pepper together, and toss the tomatoes through in a bowl.
  3. Place the tomatoes on a baking tray and bake for 40 minutes, tossing once halfway through.
  4. Heat a small pan on medium-high. Add the sunflower and pumpkin seeds and toast, tossing until starting to brown. Remove from heat.
  5. Increase the oven temperature to 200°C . Move the tomatoes to one side and add the bacon strips flat in the tray in a single layer, then cook for 15 minutes, turning once halfway through.
  6. Bring a pot of water to the boil and add the beans and broccoli. Cook for a few minutes.
  7. Drain the beans and broccoli, then run cold water over them.
  8. Once the bacon and tomatoes have finished cooking, remove from oven.
  9. Chop the bacon strips into small pieces, approximately 1x2cm.
  10. In a large bowl, toss the rice and basil pesto together. Add the rocket, green beans, broccoli, bacon, tomatoes, feta, pumpkin seeds and sunflower seeds. Toss through, then serve.

SERVE

Serve as a side dish or as a main.

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Frenched Lamb Rack

Bursting with Flavour: Frenched Lamb Rack

Serves 2

INGREDIENTS

  • 600g-1kg Lamb Rack/s
  • A few sprigs of Rosemary
  • 10g Butter
  • 2 Tbsp Garlic Infused Oil
  • Salt, to taste
  • Pepper, to taste

INSTRUCTIONS

  1. Heat the oven to 180°C.
  2. Heat the butter and one tablespoon of garlic infused oil in a pan over a medium-high heat.
  3. While it is heating, cover the lamb rack/s in the remaining garlic infused oil, salt, pepper, and the rosemary.
  4. Sear the lamb in the heated pan on all sides, only enough to brown it.
  5. Place the lamb into an oven tray, along with the liquids from the pan.
  6. Roast for 20 minutes.
  7. Remove from oven, and let rest for 10 minutes.
  8. Slice, and serve.

SERVE WITH

Mashed or roasted potatoes, green vegetables such as beans or broccoli, and gravy or mint sauce.

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Thai Shrimp and Peanut Noodles

Noodley Goodness: Thai Shrimp and Peanut Noodles

INGREDIENTS

  • 300g Shrimps, deshelled and deveined
  • 1 Red Chilli Pepper (of choice, to match your desired spice level), deseeded and finely chopped
  • 1 Tbsp Garlic Infused Oil
  • 60g Peanuts, chopped
  • 1 C Vegetable Stock (1 Tsp Vegetable Stock Powder with 1 C Water)
  • 1/2 C Water
  • 1 Tbsp Peanut Butter, smooth, optional
  • 1/4 Tsp Chilli Powder
  • 4 Tbsp gluten free Soy Sauce
  • 2 Tbsp gluten free Oyster Sauce
  • 1 Tbsp Lime juice
  • 1/2 – 1 bunch of Coriander, roughly chopped
  • 300g Rice Noodles

INSTRUCTIONS

  1. Toast the peanuts in a dry skillet and set aside.
  2. Heat the garlic infused oil in a pan over a medium-high heat.
  3. Add the shrimp and fry on both sides, so that they are just browning but not cooked through.
  4. Add in the vegetable stock and simmer for a few minutes.
  5. Season with the chilli powder, soy sauce, oyster sauce, lime juice, and the peanut butter (if using).
  6. Meanwhile, add boiling water to a pot and add the rice noodles. Cook through, then drain, and add the noodles back to the pot.
  7. Add the coriander to the pot (reserving some for the garnish), along with the shrimp and sauce from the pan. Mix through, then serve.

SERVE WITH

Chopped coriander and toasted peanuts.

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Fish Curry

Tropical: Fish Curry

INGREDIENTS

  • 1/2 Tbsp Oil
  • 425g can Pineapple Chunks, drained (reserve the liquid)
  • 150g Cherry Tomatoes, halved
  • 500g White Fish Fillets, bite sized pieces
  • 1 Tbsp Red Curry Paste (must be low FODMAP)
  • 400ml Coconut Cream
  • 150ml Plain Yoghurt (or buttermilk)
  • 1 Tsp Cornflour
  • 1 C fresh Basil leaves, halved lengthways
  • 2 Tbsp Soy Sauce (GF)
  • Rice, cooked, to serve

INSTRUCTIONS

  1. Heat the oil in a wok over a high heat. Add the red curry paste and fry briefly, about 1 minute. The paste will darken.
  2. Add the coconut cream and bring to the boil, before simmering for a couple of minutes.
  3. Add the pineapple chunks, and mix through.
  4. In a small bowl, add the yoghurt or buttermilk and mix the cornflour through, ensuring there are no lumps. When ready, add this into the wok and mix through.
  5. Add the pineapple liquid and the soy sauce to the wok, then add the fish pieces and the cherry tomatoes. Bring to the boil, then turn off the heat and leave for 3 minutes to allow it to finish cooking through.
  6. Stir in the basil, then serve.

SERVE WITH

Steamed rice.

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