Tag: Tomato

Hash Stack

INGREDIENTS

  • 8x Hash Browns
  • 1 tsp Olive Oil
  • 8x Streaky Bacon
  • 4x Tomatoes, halved
  • 8x Eggs
  • Water
  • 1 tsp White Vinegar
  • 150g Baby Spinach
  • 3/4C Hollandaise Sauce

INSTRUCTIONS

  1. Cook hash browns according to packet instructions.
  2. Make hollandaise sauce and set aside.
  3. Add the oil to a large frying pan and heat over medium-high heat.
  4. Add the bacon and cook through, browning both sides.
  5. Push the bacon to the side of the pan and add the halved tomatoes, cut side down. Cook through for a few minutes before flipping to cook the other side.
  6. Meanwhile, fill a large frying pan with water. Add the white vinegar to the water and bring to the boil.
  7. Turn the heat down to a simmer and crack the 8 eggs into the water. If the water doesn’t cover the top of the eggs, gently ladle water on the top of them.
  8. Cook for a few minutes until the egg whites have cooked through, but not so long that the yellows also cook – you want the yellows to remain runny.
  9. Carefully drain the water from the egg pan, ensuring you don’t break the eggs.
  10. Serve the meal by adding a quarter of the baby spinach onto each plate, stacking on top the hash browns, bacon, tomatoes, eggs, and topped with hollandaise sauce.
1

Slow Cooked Chicken Tikka Masala

Slow Cooked: Chicken Tikka Masala

INGREDIENTS

  • 2 Tbsp Garlic Infused Oil
  • 2 Chicken Breasts, large, skinless, boneless, cubed into 2x2cm pieces
  • 2 1/2 tsp Salt
  • 1 Tbsp Lemon Juice
  • 3 Tbsp Plain Yoghurt (Natural best or Greek is fine)
  • 1 tsp Kashmiri Red Chili Powder (mild, add 1 Tbsp for a spicy dish)
  • 1/2 tsp Tumeric, ground
  • 1 1/2 tsp Garam Masala
  • 1 Tbsp Ginger, minced
  • 400g tinned Tomatoes, diced
  • Finish with: 1/2 C Fresh Cream
  • 2 Tbsp Dried Fenugreek Leaves (Kasoori Methi)
  • 1/2 C Coriander, roughly chopped

INSTRUCTIONS

  1. Add the garlic infused oil, chicken, salt, lemon juice, yoghurt, kashmiri red chili powder, tumeric, garam masala, ginger, and tinned tomatoes to the slow cooker.
  2. Put the lid on the slow cooker, and cook on high for 4 hours.
  3. Finish by adding the cream and dried fenugreek leaves, and mixing through.
  4. Serve immediately, garnished with coriander.

SERVE WITH

Steamed rice and/or gluten free naan or roti.

1

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.

0

Roasted Tomato Salsa

If following a green FODMAP plan, only 1/4 of this salsa can be consumed for one meal (this would be quite a lot!).

INGREDIENTS

  • 3 Tomatoes (260g), halved
  • 1 Jalapeno, small (15g) (Increase if you like it spicier, 15g provides a small kick), halved and deseeded
  • 1 Tbsp Garlic Infused Oil
  • 1/4 tsp Salt
  • 1/2 of a Lemon, juiced
  • Coriander, a handful

INSTRUCTIONS

  1. Pre-heat the oven to 200°C on grill.
  2. Place half of the garlic infused oil on a baking tray. Place the tomatoes on the oil face down, along with the jalapeno.
  3. Grill for about 20 minutes, until the tops start to blacken. Remove from oven.
  4. Add the tomatoes and jalapenos (and their cooking juices from the tray), to a mortar and pestle or a blender, along with the salt, lemon, and coriander. Grind/blend until smooth.

SERVE WITH

Tacos, burritos, or taquitos.

2

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