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Serious Steak & Ale Pie

Serious Steak & Ale Pie

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1. Heat the oil in the pan with the onion and garlic for 1 minute

  • 1/2 tbls Oil- I used olive oil.
  • 1 kg Braising Steak stripped of big fatty pieces and cut into chunks;
  • 2 Garlic cloves, crushed
  • 1 Large Onion chopped roughly
  • 2 Large Carrots chopped into discs
  • 500 ml Strong Ale- I used Badgers
  • 4 Beef Oxo cubes
  • 1 Vegetable cube
  • 1/2 tsp Chilli powder
  • 2-3 tsp Thyme, or a small handful of fresh thyme if preferred
  • 300 g Ready to roll puff pastry
  • 1 Egg, beaten lightly, to glaze
  • pepper and salt to taste
  • You may also want to use Mushrooms, Peas, Potatoes or any other desired vegetables in this pie - depending on what you are serving with!
4.5/5 (11 Votes)

Marinated Fig Salad

Marinated Fig Salad

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1. Whisk together first 4 ingredients and salt and pepper to taste in a medium bowl

  • 1/4 cup extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 teaspoon coarse-grained Dijon mustard
  • 16 fresh figs, halved
  • 1 (8-oz.) package fresh mozzarella cheese slices
  • 4 ounces thinly sliced Serrano ham or prosciutto, torn into strips
  • 2 cups loosely packed arugula
4.3/5 (3 Votes)

Instant Pot Braised beef gnocchi

Instant Pot Braised beef gnocchi

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1. Prepare all ingredients

  • 3 lbs beef (inside round), cut into 1 1/2 inch cubes
  • 2 cups carrots, chopped
  • 2 cups parsnips, chopped
  • 2 stalks celery, chopped
  • 1 cup fennel, chopped
  • 2 cups red wine
  • 2 cups low sodium chicken stock, preferably organic (even better if it’s homemade)
  • 2 tbsp thyme
  • 1 tbsp rosemary
  • 2 bay leaves
  • 1 pack of gnocchi (gluten-free for low FODMAP)
  • 4 cups kale, diced
4.4/5 (11 Votes)

Vegetarian Risotto (Low Fodmap)

Vegetarian Risotto (Low Fodmap)

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Heat the oil in a medium pan, add the green beans and st

  • 2 tablespoons garlic oil
  • 2 handfuls green beans, sliced
  • 150 g arborio rice
  • 100 ml dry white wine
  • 65 g (a heaped tablespoon) low FODMAP vegetable stock powder, see above, mixed into 600ml boiling water
  • 2 handfuls kale, hard stalks removed and leaves sliced,
  • A handful flatleaf parsley, chopped
  • 1/2 jar (approximately 150g or 2-3 tablespoons) roasted red peppers, sliced
  • 2 handfuls finely grated parmesan (hard cheeses are very low lactose, if keeping the recipe vegetarian a "parmesan style" vegetarian hard cheese would be fine)
  • Freshly ground black pepper
0/5 (0 Votes)

Ginger Ale Recipe

Ginger Ale Recipe

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Bring 2 cups of water to a boil

  • 1 cup peeled, finely chopped ginger
  • 2 cups purified water
  • raw honey to taste (here)
  • sparkling water
  • 1 lime, juiced
  • Lime wedges for garnish
4.6/5 (10 Votes)

Slow Cooker Lamb Shanks (low FODMAP)

Slow Cooker Lamb Shanks (low FODMAP)

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1. Turn your slow cooker onto low

  • 4 lamb shanks
  • 1 1/2 cups tomato puree (we recommend using homemade)
  • 1/4 cup apple cider vinegar
  • 2 tablespoons dried mint
  • 2 tablespoons dried thyme
  • 2 tablespoons dried rosemary
  • 1 tablespoon garlic infused olive oil
  • Pepper to taste
  • Pinch Himalayam salt
4.4/5 (7 Votes)

Lamb Kebabs

Lamb Kebabs

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Place mince, onion, coriander, cumin, lemon rind and salt in a large mixing bowl and combine thoroughly

  • Dipping sauce:
  • 750 g minced lamb
  • 1 small onion, finely chopped
  • 1 tablespoon dried coriander or 2 tablespoons of fresh coriander
  • 1 tablespoon ground cumin
  • 1 teaspoon grated lemon rind
  • salt to taste
  • 250 g natural yoghurt
  • 1 teaspoon chopped fresh mint
0/5 (0 Votes)

Slow cooker Beef Bourguignon (Low FODMAP)

Slow cooker Beef Bourguignon (Low FODMAP)

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In a large bowl, combine arrowroot flour, salt and pepper

  • 1/2 cups Arrowroot
  • 1 teaspoon Sea Salt
  • 1/2 teaspoons Black Pepper
  • 2 pounds Stew Beef
  • 2 tablespoons Olive Oil
  • 1 cup Red Wine
  • 1 cup dice Carrot
  • 1/2 cups slice Green Onion, Green Parts Only
  • 1 2/3 cups slice Mushrooms, Crimini
  • 1/2 cups chop Parsley, Fresh
  • 1/2 cups Beef Broth/Stock
  • 2 whole Bay Leaf
  • 1/2 teaspoons Thyme, Dried
  • 2 tablespoons Tomato Paste
  • Freezer Containers
  • 2 Gallon Freezer Bags
  • 2 Quart Freezer Bags
4.6/5 (12 Votes)

Maple-Mustard Vinaigrette

Maple-Mustard Vinaigrette

By

Whisk together oil, maple syrup, vinegar, mustard, soy sauce, salt and pepper in a small bowl

  • 1/2 cup walnut oil, or canola oil
  • 1/4 cup maple syrup
  • 1/4 cup cider vinegar
  • 2 tablespoons coarse-grained mustard
  • 2 tablespoons soy sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
4.6/5 (8 Votes)

Grilled Zucchini Ribbon and Kale Salad

Grilled Zucchini Ribbon and Kale Salad

By

1. Using a vegetable peeler, slice the zucchini into thin ribbons

  • 2 cups kale (leaves torn from the stems and chopped)
  • 1/2 small zucchini
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoons fresh lemon juice
  • 1 teaspoon honey
  • 1 pinch coarse salt and freshly ground pepper
  • 1/4 cup crumbled blue cheese
  • 1/4 cup cashew halves, lightly toasted
0/5 (0 Votes)