Tag: moderate salicylate

Sausage Rolls

Serves 8
Time: 45 mins
~ low FODMAP ~ failsafe ~ low or moderate salicylate ~ low amine ~ dairy free ~ gluten free ~

Ingredients

2 packets Genius gluten free puff pastry (a)
400 g fresh beef mince (b)
300 g fresh chicken mince (b)
Dark green tips of 1 large leek (c)
1 large choko (d)
1 tbsp dried chives
1 tsp salt
1 egg
2 tbsp SoGood soymilk
1 large carrot – moderate salicylate option

Foodnotes

(a) Genius gluten free frozen puff pastry can be found in some Coles supermarkets in Australia
(b) Ensure very fresh meat (as instructed by dietician)
(c) Dark green tops of leeks are low FODMAP. They are also slightly higher in salicylates than the white part although suitable for failsafe elimination. Tip: re-grow the leeks.
(d) Choko is also known as chayote, see photos here. Choko is low FODMAP for fructans at 1/2 cup (84 g, The Monash University Low FODMAP App, 2018)

Instructions
  1. Thaw pastry in fridge within 24 of making sausage rolls
  2. Remove pastry from fridge 20 mins before rolling out and allow to warm to room temperature
  3. Preheat oven to 200 deg C
  4. Rinse dark green tips of leek and chop finely
  5. Chop thick skin off choko and remove the core. Grate the choko.
  6. For moderate salicylate sausage rolls, peel the carrot and then grate it
  7. Combine the two types of mince, salt, dried chives, green tips of leek, grated choko and, in the case of moderate salicylates, the carrot
  8. Beat the egg and SoGood soymilk
  9. Roll out each packet of pastry as thinly as you can, ideally to 30 cm x 30 cm
  10. Cut the pastry sheet into two equal rectangles
  11. Place one quarter of the mince mixture along the pastry sheet lengthwise, about 3 cm in from the edge
  12. On the opposite long edge score the pastry with a fork and then brush with the egg mixture
  13. Roll the sausage roll up, starting from the side closest to the mince mixture and ending on the scored side. There should be an overlap of several cms of pastry and the scored pastry should end up on the bottom side of the sausage roll
  14. Brush the top and sides of the pastry with the egg mixture
  15. Cut the sausage roll in half
  16. Repeat for the remainder of the pastry and mince mixture
  17. Place the sausage rolls on a baking tray lined with baking paper with at least 1 cm around the sausage roll
  18. Bake at 200 deg C for about 35 mins, or until pastry is golden brown and the inside is cooked through
  19. Serve immediately or freeze immediately to prevent amine build-up
Personal Notes

I’ve been wanting to try sausage rolls with choko instead of apple for a while now, but then chokos went out of season and my new greengrocer doesn’t stock them. But I paid a visit to South Melbourne Market and was rewarded with big, juicy chokos, so they are back on the menu for now! Just be careful with how many sausage rolls you eat – 84 g of choko is low FODMAP but it becomes high for fructans by 168 g (The Monash University Low FODMAP Diet App, 2018). One large sausage roll is low FODMAP and enough for lunch. If you are going to have it for a main meal, I would add a salad as a side – for example the friends-and-family friendly salad.

I cooked my sausage rolls for 35 mins but they were at the bottom of the oven for most of that time, so I suspect they would need less time at the top of the oven – best to keep an eye on them after 20 mins. As much as it is tempting to cut the sausage rolls up and make party sausage rolls, the mince mixture does brown on the ends and this is minimised by cooking large sausage rolls – see the photo of the party sausage rolls I attempted below. If you want party size rolls, I would recommend cutting them up with a sharp knife after cooking. The sausage rolls freeze quite well, although the pastry is slightly soggy on defrosting.

My brother was visiting for a weekend and having some friends over to my place so we cooked these sausage rolls. He made some “normal” ones and I made these, and I definitely didn’t feel like I was missing out! The choko keeps the sausage rolls moist, so they are still nice to eat even without tomato sauce.

Beef Burgers

Makes 16 patties, Serves 8
Time 30 mins
~ low FODMAP ~ failsafe ~ low salicylate ~ low amine ~ dairy free ~ gluten free ~

Ingredients – Beef Patties

560 g fresh beef mince (a)
130 g tinned chickpeas (b)
2 eggs
1/2 cup Orgran plain gluten free flour
10 g / 8 dark green spring onion tips (c)
1/2 + 2 tsp salt
1/2 tsp dried chives
Approximately 1 cup of quinoa flakes or rice crumbs

Ingredients – For Each Burger

Low FODMAP, failsafe bread roll (d)
Nuttelex Original
Iceburg lettuce
Red cabbage (e)
Fried egg
Peeled, grated carrot (moderate salicylate option)

Foodnotes

(a) Ensure very fresh meat (as instructed by dietician)
(b) Tinned chickpeas, well rinsed, are low FODMAP at 1/4 cup (42 g, The Monash University Low FODMAP Diet App, 2018)
(c) Tip: re-grow spring onions
(d) Low FODMAP, failsafe bread rolls can be made from Well and Good Crusty Bread Mix, warm water, canola oil and rice flour. Preparation of the rolls takes 1 h 30 min in total. The bread mix is available online from Gluten Free Direct – Order here.
(e) Red drumhead cabbage is low FODMAP at 1 cup (89 g, The Monash University Low FODMAP Diet App, 2018)

Instructions
    1. Drain and rinse tinned chickpeas well
    2. Place the chickpeas in a large bowl and mash them with a fork
    3. Rinse the dark green tips of spring onions and chop finely
    4. To the chickpeas add beef mince, 2 eggs, spring onion tips, 1/2 tsp salt and 1/2 tsp dried chives. Mix well
    5. To the meat mixture, add flour slowly, mixing well. The resulting mixture should stay together when rolled in balls
    6. Prepare a bowl filled with rice crumbs or quinoa flakes. Prepare a plate for the uncooked beef patties
    7. Take a small handful of beef mixture, about 1/3 cup in volume, and roll into a ball, then squash until it is only 1 cm thick. Place the pattie in the bowl of quinoa flakes or rice crumbs and coat well. Place the uncooked pattie on the prepared plate
    8. Beef patties can be cooked one of two ways. If you have the use of a BBQ, beef patties can be cooked on te BBQ using non-stick BBQ liners to minimise meat browning. Seal on each side and be careful not to brown the meat but cook it through. Cooking on a BBQ takes about 10 min
    9. If you do not have the use of a BBQ, beef patties can be cooked in a frying pan on the stove. Heat the frying pan to medium-high heat and sprinkle 1/2 tsp on salt into the pan. Place the patties in the frying pan, cook for 3 mins on each side, shaking the pan to redistribute the salt when flipping. Cook for up to another minute on each side or until the beef patty is no longer pink when cut.
    10. While the patties are cooking, rinse the lettuce and red cabbage and tear into small pieces.
    11. In the hot pan or on the BBQ after cooking the beef patties, fry the eggs for the burgers
    12. Assemble the burgers immediately before eating. Butter the bread roll and put beef pattie, iceburg lettuce, red cabbage and fried egg in the burger. Any burgers not eated immediately should be frozen immediately as they contain meat and eggs. Eggs should be fried fresh if the defrosted burger is eaten on another day.
    Personal Notes

    Firstly, thanks for being patient in waiting for my latest post. I moved house and life got a bit crazy, so I reverted to my staples of schnitzel and roast vegetables, basic pasta sauce and chicken stir-fry or beef stir-fry and didn’t try any new recipes, or take the time to weigh ingredients. My PhD is also pretty full-on at the moment, lots of nights where I don’t start cooking until late.

    Unfortunately, cooking late with other things on your mind can lead to mistakes! Before Easter I badly burnt myself on the oven, and tonight I forgot to add canola oil to the bread mix – which I realised as soon as I took the rolls and loaves out of the oven and saw that they were small and looked strange! You can see in the photo below the rolls look different to the ones at the top of the page. Oops! I guess we all make mistakes, and luckily the burgers tasted good anyway, and that’s what matters.

    I prefer to make these burgers with rice crumbs and use the BBQ, but as a result of moving house, I don’t have either of these two on hand. The image at the top of the page is of the same burgers that I made at my old place using the BBQ and rice crumbs. Tonight I used the frying pan, which also worked well as it is a bit easier to keep an eye on them and make sure they don’t go dry (see photo below).  Using a pan can slow down the cooking process depending on how many patties you can fit in the one pan – in my case it took 3 batches to cook all the patties. The rice crumbs provide a better coating to prevent meat browning, but the quinoa flakes also seemed to work fine.

    Finally, choko chutney is a nice addition to the beef burger, especially if you have the burger without the egg as the egg yolk acts like a sauce. Once chokos are back in season, I will publish a recipe for choko chutney.

Sweet Carrots (Moderate Salicylate)


Serves 2
Time 5 mins
~ low FODMAP ~ moderate salicylate ~ low amine ~ dairy free ~ gluten free ~

Ingredients

1 carrot
2 tsp brown rice malt syrup (or maple syrup)
1 tsp Nuttlex Original
1/8 tsp (1 pinch) salt

Instructions
  1. Thickly peel carrot and slice thinly.
  2. Place carrot in a microwave safe container with about 3 tbsp water.
  3. Microwave on high for 4 mins.
  4. Drain the carrots and add syrup, Nuttlex Original and salt.
  5. Allow the carrots to sit for 1 min, then stir and serve.
Personal Notes

Carrot is moderate in salicylates and low FODMAP. This recipe is based on one for honeyed carrots that belongs to my housemate’s grandmother. I originally did it with maple syrup, but my new favourite is with brown rice malt syrup which is not as sweet. This is a quick and easy side if you can tolerate moderate salicylates – I had it with green beans, hash browns and chicken schnitzel in the photo above.