Archive | November, 2013

Tom Yum Inspired Thai Chicken Soup

13 Nov

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The Fod-a-licious kitchen was a-buzz with cooking last week (think two Tazmanian devils in a whirlwind of flour!) in aid of a little dinner party we were holding on Friday night – the fruits of our labours will all be blogged shortly, but we made – burgers, BBQ sauce, flat bread, brownies and the Tom Yum inspired soup detailed below! All of which were FODMAP, Gluten and dairy free, well other than a small amount of milk choc in the brownies, but that didn’t need to be there, as I will explain when I get round to blogging that recipe!

Thai food is my absolute favourite, I spent a couple of months there a few years ago, and on my return all I wanted was more Thai food! So this is a tasty and easy, great for winter soup. Which I am sure is not very close to the original (no prawns for example), but I love it! I have looked at lots of recipes and they are all fairly similar, so this is a bit of a mix of everything, super easy and super tasty. I also think it doesn’t necessarily need the chicken, it works well as a light vegetarian option for non-meat eaters.

Ingredients

  • splash of oil
  • 1 x bunch of spring onions, green part only
  • 3 x stalks lemongrass (or you can use the ready-minced stuff, I normally do, but yesterday I discovered a “thai-mix” in the veg section in Asda, so for once had fresh lemongrass)
  • 2cm x galangal or ginger, minced or grated (I normally use the ready-minced ginger, but the mix had fresh galangal in it too)
  • 1 red chilli (or more/less to taste)
  • bunch of coriander
  • 3 x chicken breasts (or 6 thighs, or you could use any leftovers from a roast), for a vegetarian option you could leave this out, or replace with tofu, Prawns and fish would also work well.
  • 1/2 red pepper
  • 1 x courgette
  • green beans
  • baby corn
  • 1 litre chicken stock (I used Knorr Touch of Taste as it has no onion or garlic and gives a nice flavour)
  • splash of gluten free soy sauce

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Method

  • Heat a splash of oil in a pan and add the spring onion
  • “Bruise” the lemongrass stalks with a rolling pin and add to the pan
  • Add the galangal, chopped coriander roots/stalks and half the chili
  • Add the chicken stock and the whole chicken breasts, leave to boil for 40 mins (approx.)
  • Remove chicken breasts from the soup mix
  • Add the chopped veg, I used peppers, courgettes, baby corn, green beans, but as usual with my recipes this was a case of what was in the fridge, you can use your preferred veg, but these do work well.
  • Add the remaining chilli (to taste), coriandar leaves and soy sauce
  • shred the chicken breasts using two forks and add back into the pan
  • Serve!

I served mine with @Wbites gluten-free flatbreads, the cumin was a little overpowering, but I think with a bit of a mix up of the spices, possibly with some ground coriander instead of cumin it might be a bit more complementary.

I also sometimes add rice noodles to fill it out a bit, but this time, with all the veg and chicken it was choc-full of ingredients, so I didn’t feel it needed anything else. If you do use rice noodles, just pop them in at the end to heat through in the warmth of the soup

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JM’s FODMAP free burgers

9 Nov

It’s fair to say that alongside sausages, burgers are our all time favourite food so making them FODMAP free and delicious has become a bit of a mission for us. I found this BBC Good Food recipe and adapted it to my own style and let me tell you, they were super tasty! You can make as many as you want with this – it’s great to make a big load and freeze them. You can also add or take away spices depending on your taste. I’ll be trying out a few variations that’s for sure! You can get about 10 big, juicy burgers out of this recipe and they’re super quick with prep time at about 30mins.

1kg/2lb of a good minced beef

300g/10oz of Genius Gluten Free bread whizzed into crumbs

4tbsp Worcestershire sauce

2tbsp of wholegrain mustard

1 small bunch of parsley finely chopped

1 bunch of spring onions finely chopped (green bits only)

2 eggs, beaten

Crumble the mince and breadcrumbs in to a large bowl. Add the Worcestershire sauce, mustard, parsley, spring onions, 3 tsp’s of salt and 1 tsp of pepper. Mix and crumble everything together with your hands. Add the eggs and, using your hands, mix until the ingredients all come together in a big, meaty mass.

Either separate or shape the mix into your 10 juicy burgers or, using a cookie cutter, fill and shape for a more standard and equal size. Separate for store using either cellophane or baking paper. Chill or freeze until ready to cook for at least 24hours to set the meat. Defrost in the fridge before cooking.

To cook you can either fry or grill. We griddled – around 3/4 minutes each side depending on size and cooking preference. We serve in gluten free buns with smoked streaky bacon, blue cheese, iceberg lettuce and a beef tomato with a side helping of SF’s homemade bbq sauce.

Gluten Free Spicy Chilli Flatbread / Pizza Base

7 Nov

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I made some of these last night – I used Paprika instead of Cayenne and Cumin seeds instead of ground cumin and they were delicious, really easy! I also replaced the plain yogurt for soya, so they were dairy-free too!

I just had some for my lunch – if you are having them the next day, pop them in the Toaster for a couple of mins to reheat.

Planning to use them to replace pittas with some dips at a dinner we’re having on Friday night.

They’d also be great as a Naan bread replacement with a curry. I’m looking forward to experimenting with some different flavour combinations.

 

Wuthering Bites

Gluten Free, Scotch Pancakes

Gluten Free Pancake Birthday

‘Twas my Birthday week last week and i found myself mostly making gluten free pancakes (like above), eating way too many sugary things and drinking champagne cocktails at Haus Bar in Bristol, until i couldn’t remember how many i had. It was a fantastic week and my husband Rob put the icing on the cake by taking me to see Cats at the Hippodrome and going to the Lido to have Tapas- also very gluten free aware which is good to know.

Aside feeling absolutely huge after my week of indulgence, i’ve also been left a bit skint through no fault of mine own. I now understand how deadly £8 cocktails can be in every sense. So have been cooking alot of frugal meals as i wait for pay day. I came over this recipe for flatbreads on the good food website and after making it…

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Jerky Pork and veg with sweet potato mash

6 Nov

This post has been waiting in our draft folder for ages, for no other reason than work/life/holidays have gotten in the way!

To introduce to you one of our favourite (and quickest/easiest) ways to flavour food which is FODMAP friendly. This is to use Dunn’s River’s Jamaican Jerk seasoning (ta da!). It gives a really nice flavour and has no onion or garlic..

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We use the seasoning on a variety of meats and fish – it gives a great flavour, a bit sweet, a bit salty and a bit spicy, it’s great for livening up what could otherwise be a rather “dull” meal without making it complicated. I have yet to find something it doesn’t work with!

We regularly use it on grilled salmon or chicken, but for a change, last night I decided to double up on the jerk seasoning for dinner. I wanted something quick and easy, as I was fairly late getting in so I just grilled pork chops covered in the jerk seasoning and also made some jerk vegetables, with peppers, courgettes, spring onions, courgettes and cherry tomatoes, a splash of oil and about 2 tsp of dunns river jerk seasoning, making a sort of jerked-ratatouille.

I served this with some mashed sweet potato which I just mashed with a bit of soya spread, salt and pepper.

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Someone asked me on twitter last week about a suggestion for leftover chicken, and while making my jerked ratatouille I thought it could easily be made into a bigger, more filling meal by adding some shredded meat, or chunks of leftover meat – I’ll have a go at this soon I am sure!

The leftover veg and mashed potato made a great quick and easy lunch for me the following day as well!