Tag Archives: garlic-free; onion-free; no onion; no garlic

Newsflash! Fodalicious announces a Firework Feast supper club. Book now!

28 Sep

After the success of our FODalicious brunch we decided to delve back in (before we could change our minds) and arrange our next supper club. We’ll be holding it on the evening of Saturday 1st November in the same fantastic location offering mind blowing views of London. We’re sure you’ll agree your experience will be sizzling but just to add to it we’re pretty confident that you’ll be delighted by firework displays provided by the people of London.

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Since being on a FODMAP friendly diet one of the cuisines that we’ve missed the most has been Italian. All that lovely garlic, wheat, onions and mushrooms – they taste so good! Over the past couple of years we’ve tried hard to replicate our favourite dishes the FODMAP way and we can truly say (according to our tasters i.e. friends) that we have been successful. My luscious lasagne and roasty toasty vegetables are tried and tested tasty and SF’s homemade WF/GF bread is fabulously famous for its deliciousness.  Our tasters can never believe they’re FODMAP friendly!

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Add to our food some sizzling cocktails and scintillating company and you got yourself a fabulous fodalicious evening ahead. Spaces are limited so check out the menu and book now at http://grubclub.com/fod-a-licious-fodalicious-fireworks-feast/1757. See you there!

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Our Fabulous Fod-a-licious Brunch

21 Sep

Last weekend we held our first official Grub Club advertised brunch club. Our Fod-a-licious debut and what a blast it was! Fifteen friends and strangers joined us for a Sunday afternoon of delicious FODMAP friendly food, cocktails and great company held in a fantastic East End, iconic building with spectacular views of London.

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The afternoon began with JM’s mum’s homegrown rhubarb jam and fruity cocktail followed by SF’s delicious foccacia – a firm favourite for all who has the pleasure of sampling it. It was served with her very own pesto – bowls supped clean! Next up was the surprise puttensca coodle salad. What’s the surprise? Well, whats a coodle? Hint: All you need is a coodler and a courgette!

Main courses included JM’s Mediterranean seafood and sausage paella, tattie and sweetcorn fritters and  SF’s super tasty

blue cheese quinoa bites with a homegrown mega spicy chilli jam (SF is well known for spice-ing the life out of us).  To finish off we presented a trio of Lemon Lovelyness which consisted of SF’s famous lemon mooose and cake and our very own home brewed Limoncello. Yum!

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Our guests, not being on fodmap friendly diets like us, were surprised to find that they found our cuisine without garlic, onions and wheat (to name but a few fodmap unfriendlies) absolutely delicious. And it wasn’t just because they were tipsy on our cocktails and home brew!

So our first serious forage into the supper club business was a total success. Will we do it again? Yes we will! A lot of hard work on our part but worth it for all the fun had by us and our lovely guests. Keep an eye on our blog and twitter for our next one coming very soon. This one’s going to be a belter!

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Spicy Maple Peanut Sesame Chicken

8 Sep

20130908-162251.jpgWhile visiting my dad’s last weekend, my step-mum spotted my original blog on Maple Peanut Sesame Chicken and so I decided to make it again, with a couple of changes. I added the chilli I refrained from adding in my original blog.

I added half a red chilli into the mixture before marinading and it had a nice little chilli kick, but it was not overpowering, or enough to send your mouth on fire. A word of advice, it is worth checking how spicy your chillis are before adding them though! I probably would have made my usual mistake and added a whole chilli and it would have been too much.

I once again served the chicken with mashed sweet potato and sesame stir-fried vegetables but this time I added some cashew nuts.

A success all round!

 

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Maple Peanut Sesame Chicken

30 Aug

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I found this on Kate Scarlata’s blog I think she might have tweeted it, anyway, it caught my eye because: Maple, peanut, sesame – all delicious! It’s also not something I would normally cook, so that proves some good comes out of FODMAP – the chance to experiment and cook new things!

I came very (very) close to adding some chilli, but as I am often a bit* heavy handed with the chilli I managed to stop myself. Just. I do think a bit of fresh chilli would add a little something, so wil give it a go on my next attempt and let you know how it turns out!

Ingredients

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  • 1 lb/500g chicken thighs, boneless, skinned, chopped (I always use chicken thighs as they have more flavour, but of course use whatever you have to hand or prefer)
  • 2 tbsp wholenut/natural peanut butter
  • 1 tbsp sesame oil
  • 3 tbsp soy sauce
  • 1 tbsp sesame seeds
  • 1 tsp ground ginger
  • 1 1/2 tbsp pure maple syrup

Instructions

  • In medium casserole dish, add the peanut butter, sesame oil, soy sauce, sesame seeds, ginger and maple syrup whisking to blend20130816-123002.jpg
  • Chop chicken, if not already chopped
  • Add chicken and mix to coat with mixture.
  • Cover and refrigerate for as long as you have! I marinated overnight but I would say try and marinate it for at least 30mins.
  • Keep chicken in marinade and place uncovered in preheated oven.

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  • Bake at 180 for 30 minutes or until chicken is cooked through.

Serving Suggestions

With rice, green veg, or our favourite sweet potato mash! I know.. not how it probably *should* be served, but try it I dare you!

*very

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**Update 08/09/13 I tried this with half a chilli and it worked really well – the spice offset the sweetness really well see Spicy Maple, Peanut, Sesame Chicken**