Butter Chicken (Low FODMAP)

I based this Butter Chicken dish on a recipe on Fodmap Fun (thanks!).  But I did make some changes – as you know I can't help myself.

Rather than marinading the chicken overnight I only had 45 minutes.

The marinade was made up of: 

Salt and pepper

Chili powder

Turmeric

Cumin and coriander seeds crushed in the mortar and pestle

Cinnamon

Olive oil

Lemon juice 

I also didn't cook the chicken and the sauce separately.  I just browned the chicken a bit in olive oil  and then added the sauce ingredients below and once the chicken is cooked you're good to go. 

Sauce ingredients

2 tins of chopped tomatoes

Small tin of coconut milk

6 cardamom pods – lightly bashed

Knob of ginger, grated

1 green chilli – chopped finely 

If I had had some fresh coriander I would have added that too. 

I served this with rice.  It actually did taste a bit like butter chicken even though no cream or butter is in it!

Cheesy Coconut Potatoes

Here's another low FODMAP effort – it turned out very well – except for the dish being a pain to get clean afterwards.  

To make these Cheesy Coconut Potatoes I simply heated up the oven.  Then I brushed the dish with some garlic infused olive oil and then made some layers of sliced potato.  I seasoned each layer as I went with salt and pepper, ginger and turmeric.

Then I poured some lite coconut milk over the top and sprinkled grated cheese over the top.

I cooked it in a moderate to hot oven.  When it was sufficiently browned I covered it with foil and let the potatoes finish cooking through. 

PS  if you are wondering what Low FODMAP is you might like to Google it.  If you have a well behaved digestive system you don't need to know about it!

Olive Oil Mustard Mash – rehashed!

As an experiment I made mashed potatoes without butter or milk.  I used a dessertspoon full of Greek Yoghurt (unsweetened) and extra virgin olive oil instead.  I flavoured the mash with turmeric, a teaspoon of hot English mustard and salt and pepper.  While the mash was not as creamy in texture, it was extra tasty!

Salmon with a Maple/Soy/Ginger glaze

The maple/soy/ginger glaze helped to make this salmon special.  To make the glaze, simmer the following in a pot and then pour it over the salmon when serving: 

Sweet soy sauce (kecap manis) – if you don't have kecap manis just use soy sauce and maple sauce

A knob of freshly grated ginger

Chilli powder

Fish sauce

 

For how I cook salmon, please head over to this post. 

This is a Low FODMAP dish.

Slow cooked Lamb Shoulder Chops

These succulent Slow cooked Lamb Shoulder Chops were a doddle to make – and ended up so tasty too!

I just put some oil (neutral) and a little garlic infused olive oil into the bottom of the slow cooker.  Then I sliced a potato up and put it as a layer on the bottom.  Then I seasoned the potatoes with salt and pepper

Next the lamb chops went on in a single layer.  These were shoulder chops – a cheaper cut that needs slow cooking.

I put 2 anchovy fillets on the top of each chop together with salt and pepper and dried rosemary.

The last touch was a soupcon of white wine into the bottom (say 3 tablespoons or so)

I let it cook on high for 1 hour and then let it look after itself on low for 5 hours or so.  I did turn the chops over once during the cooking.

Easy and very delicious!  That garnish is just some of the green tops of a spring onion.

Carrot & Ginger Soup (Low FODMAP)

 

I won't bore you with what eating Low FODMAP is all about – you can always Google it.  But for those of us who want to eat that way here is a soup that is low FODMAP.

Just pop all the ingredients (except the garnish) into your crockpot (you could also do this in a pot).  Here's what I used: 

Coconut water – about a cupful

A knob of fresh ginger (peeled) and some powdered ginger too

3 carrots – sliced

1 parsnip – sliced

1 small potato - cubed

Coconut milk – small tin

Water to cover the vegetables

Chilli flakes to taste

Pinch of lemon zest

Salt and white pepper to taste

Tablespoon of coconut flour (you could omit this and just rely on the potato for thickening)

1 teaspoon of garlic infused olive oil (watch out – this stuff's potent!) 

Cook on high for 4 hours or on low for about 8.  Let the soup cool a little before pureeing it.  Serve with a garnish.  Coriander would have been perfect but I used some slices of green chilli which is what I had to hand.

Bok Choy Chilli Eggs

 

I had a lot of Bok Choy so I invented these Bok Choy Chilli Eggs.

I prepared the bok choy by cutting up the stalks into small slices while leaving the leaves in larger pieces.

First I heated a mix of garlic infused olive oil, canola oil and sesame oil (not much of that) in a pan and then added the sliced stalks and chopped chilli.  After 3 or 4 minutes I added the bok choy leaves.

Then I poured whisked eggs (with a teaspoon of water and lashings of white pepper) over the chilli and bok choy.

It is important not to overcook the eggs.  You need to serve them immediately they start to set.  I find it is better to cook the eggs as slowly as you can by taking them off the heat for a minute before putting them back on again.  

Right at the moment you need to serve add your salt to taste.  We had this for lunch but it would equally make a good breakfast. 

This is a low FODMAP dish.

Sautéed Bok Choy

 

This is one simple way you can make Bok Choy taste delicious.  Just cut each bok choy in half lengthwise and season with salt and pepper.

Heat your pan and add garlic infused olive oil, sesame oil and some grated ginger.

Saute your bok choy for 5 minutes maximum on a highish heat.  The leaves will wilt but the stalks should still be crunchy. 

This is a Low FODMAP dish.

Olive Oil Mustard Mash

 

As part of my Low FODMAP experiment,  I made mashed potatoes without butter or milk.  I used a dessertspoon full of Greek Yoghurt (unsweetened) and extra virgin olive oil instead.  I flavoured the mash with turmeric, a teaspoon of hot English mustard and salt and pepper.  While the mash was not as creamy in texture, it was extra tasty!

Cheesy Coconut Potatoes

 

Here's another low FODMAP effort – it turned out very well – except for the dish being a pain to get clean afterwards.  To make these Cheesy Coconut Potatoes I simply heated up the oven.  Then I brushed the dish with some garlic infused olive oil and then made some layers of sliced potato.  I seasoned each layer as I went with salt and pepper, ginger and turmeric.

Then I poured some lite coconut milk over the top and sprinkled grated cheese over the top.

I cooked it in a moderate to hot oven.  When it was sufficiently browned I covered it with foil and let the potatoes finish cooking through. 

PS  if you are wondering what Low FODMAP is you might like to Google it.  If you have a well behaved digestive system you don't need to know about it!

Butter Chicken (Low FODMAP)

 

I based this Butter Chicken dish on a recipe on Fodmap Fun (thanks!).  But I did make some changes – as you know I can't help myself.

Rather than marinading the chicken overnight I only had 45 minutes.

 

The marinade was made up of: 

Salt and pepper

Chili powder

Turmeric

Cumin and coriander seeds crushed in the mortar and pestle

Cinnamon

Olive oil

Lemon juice 

I also didn't cook the chicken and the sauce separately.  I just browned the chicken a bit in olive oil  and then added the sauce ingredients below and once the chicken is cooked you're good to go. 

Sauce ingredients

2 tins of chopped tomatoes

Small tin of coconut milk

6 cardamom pods – lightly bashed

Knob of ginger, grated

1 green chilli – chopped finely 

If I had had some fresh coriander I would have added that too. 

I served this with rice.  It actually did taste a bit like butter chicken even though no cream or butter is in it!