Main meals (traditional)

One pot meal – spicy lamb shank soup with vegetables and quinoa (low FODMAP, gluten free)

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Winter is (nearly) coming to Sydney and it is getting cold for some Sydneysiders. Don’t laugh – today is 12-16 degree Celsius and many of us were shivering.

So I made a tummy friendly lamb shank soup with potato, carrot and quinoa.  To spice it up a little, I added clove, bay leaves, cumin, paprika, chili flake and black pepper.  I cooked it in a pressure cooker so it was an easy one-pot meal.

One pot meal - spicy lamb shank soup with vegetables and quinoa (low FODMAP, gluten free)

Recipe is as follows:

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One pot meal – lamb shanks and rice, with wine, tomato and olive (FODMAP friendly)

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With weather turning cool, some lamb shanks seemed a good idea for an easy weekend evening meal. Feeling lazy after a day’s painting (my little boy requesting his room to be painted purple and black, from previously blue), I made a simple one pot meal with lamb shanks, rice, white wine, can tomato, olive and a few herbs from the garden.

The rice was soft, juice, and slightly crispy bottom. The shanks were just falling off the bones.  Easy and delicious.

One pot meal - lamb shanks with rice, tomato and olive

Recipe is as follows:

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Simple roast cattleman’s beef, blasting method (FODMAP friendly, gluten free)

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On the weekend a few friends dropped by for lunch.  I cooked a simple roast cattleman’s beef using the blasting method.

I learnt the blasting method by accident. A few years ago I picked up a round beef roast from the supermarket. I then realized that the meat was so lean, it was one of the most difficult roast to cook.  Reportedly the only way to cook it was to blast it in a at 240°C/ 460°F in an oven, then turned off the heat and cooked it with the remaining heat for a few hours.  I fell in love with the blasting – the smoke, the aroma and the juicy and tender meat we enjoyed.

For lunch I bought a 2kg cattleman’s cut from our local butcher. I rubbed the meat with oil, salt, 2 tsp of cumin and 2 tsp of turmeric. I then laid the meat on a rack over a drip tray. I preheated the oven for 30 minutes at 240°C/ 460°F, then cooked the meat for 15 minutes before turning off the oven. The roast was cooked for further 2 hours with the remaining heat. The smell was unbelievable and it made me so hungry!

I served the beef with some roast vegetables which I first cooked in microwave to 90%, then finished cooking under a grill with some oil, salt and rosemary. For FODMAPers, carrots, Japanese pumpkins and potatoes are good options for roasting as it contains no FODMAP.

Roast cattleman's beef (FODMAP friendly, gluten free)

Simple home smoked salmon (FODMAP friendly, gluten free)

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I can’t say I am an expert of smoking – I only learned about it a year ago from ‘A Food Blog by a Old Fat Guy’. I love this blog from the far away land – as I read, I could smell the forest from the mountains in Canada.

Dreaming of the forests, l bough the closest thing I could find – apple wood chips from Tasmania. I have only a small bag, but it lasted a while. I did 4 lots of smoking with this  – rainbow trout fillets, American ribs, salmon and pork belly.  OMG, so very delicious!

I don’t have a smoker, but I have a super heavy duty 16-quart stainless steel stock pot that can cook ‘waterless’.  It has a adjustable small hole in the lid which is perfect for checking out how much smoke has built up in the pot. I only used a small amount of wood chips which is sufficient for the size of the pot. Fish fillets can be cooked in about 20-30 minutes; meat requires further cooking after 30-40 minutes of smoking, which can be finished off on the BBQ.

I am quite time poor so I don’t use brine. For fish, I rubbed a little sea salt, a little sugar and some oil prior to cooking. For meat, I rubbed my favorite spices, salt and oil.

I like smoked salmon the best – rich, smoky and satisfying, with deliciousness lingering in your month for many hours after the meal.

I served  the smoked salmon with a fennel, carrot and rocket salad, drizzle over a dressing with lemon juice, strawberry jam and sesame oil. I will post the recipe shortly.

Lightly smoked salmon with fennel and rocket salad
Lightly smoked salmon with fennel and rocket salad

 

Here is a quick write up of the very simple process:

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Gnocchi with baby spinach (low FODMAP, gluten free)

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Simple lunch at home with a big bowl of gnocchi, great for an autumn lazy afternoon.

Gnocci with baby spinach, gluten free FODMAP friendly

Recipe is as follows: Read the rest of this entry »

Easy pulled pork with mustard and strawberry jam

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Oven bag is fantastic to make pulled pork – it keeps the pork really moist and juicy. Fruits are often used in Korean cooking – fruits provide natural sweetness and tenderize the meat.

My pulled pork shoulder (1.25kg) this week has mustard (1tbs), strawberry jam (2tbs), soy sauce (1tbs), port wine (2tbs) and salt to taste. I put all ingredients in a oven bag, baked in a preheat oven for 30 minutes at 180c, then reduced temperature to 160c for 30 minutes; followed by 100c for 1 hour.

For dinner, I served the pulled pork with cabbage and rice; for lunch the next day, I served the pulled pork in a tortilla with mozzarella cheese, really nice.

Pulled pork with mustard and strawberry jam

Pulled pork tortilla
Pulled pork tortilla

 

Recipe is as follows:  Read the rest of this entry »

Beef and rice rissoles (FODMAP friendly, gluten free)

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Sometime we crave for a tasty meal that is also gentle on our tummies. Rissoles are simple to make, satisfying and may offer many varieties. My rissoles today has beef, rice, potato, carrot, egg and cheddar cheese – just ‘glue’ everything together, dust with rice flour and pan fry, no recipe required 🙂

Beef rissoles with potato, rice and cheese, fodmap friendly, gluten free, IBS