Thursday, August 25, 2011

Chicken - rolled with Pesto and Ricotta

This is one of 2 ways with Chicken and Pesto this week (the other being stuffed and crusted).  I've promised the family I won't try Pesto again for a month or two.  They're a little tired of it... but it's still darn tasty!!

Ingredients:
  • 500g chicken breast,  trimmed of fat etc and sliced horizontally to form large, flat pieces
  • One portion Pesto
  • About 100-150g Ricotta Cheese (watch for preservatives)
  • Tooth picks or similar
Method:
  • Combine Pesto and Ricotta cheese 
  • On the 'rough' side, spread a piece of chicken meat with the pesto,  ensuring it's well covered
  • Roll piece of meat so that pesto is on the inside and secure with a tooth pick.
  • Set aside and continue with the rest of the pieces of chicken
  • In a moderately hot frypan,  cook chicken rolls on each of their sides, just browning
  • Put all the chicken rolls into a casserole, cover and cook in moderate oven for about 20-30 minutes (until cooked through)
  • Serve with Miracle Mash and steamed veg.
Verdict: This was popular at the time,  but I've been told not to give them Pesto for a while.  lol   I have obviously overdone it.  :)

Parsley and Cashew Pesto


Pesto on chicken sticks,  for a Summer BBQ



Ingredients:

  • Parsley- handful of leaves
  • Raw Cashews - approx 100g
  • 1-2 cloves Garlic
  • Sea salt - about 1/2 teaspoon
  • Citric Acid - 1/2 tsp
  • Oil
Method:
  • Place cashews, parsley, garlic, salt and citric acid into TMX (Or food processor??) and blitz it!  Speed 7 until it's all pulverised.
  • With blades still going about Speed 3, slowly drizzle in oil until you have the desired consistency
So far, I have used this recipe as a crust for Lamb Loin chops. and to stuff some chicken.  I'll let you know if and when I do some more.

Pasta Bake

Pasta Bake - from another night,  different veg.
This is perhaps the fourth time I've made this and I've changed the vegies each time.  Sometimes, I can include some moderate salicylate vegies, instead of just low salicylate, if Ms C hasn't had any other moderate sals that day (or even a day either side).  It's all about planning.  Like when she used to have Free Fruit Friday at school.  She'd be able to have whatever she liked from the platter because I'd make sure that the day either side and of course that day, her sals dose was kept low.  It was usually only 2 or 3 sections of cut fruit anyway.  Not even a whole piece of fruit.

I've adapted the white sauce (bechemal) recipe from the  TMX EDC recipe book,  pg 58.

So, this is what I make when it's 5:30 and I haven't even decided what we're having for dinner and take away is not an option.  Don't tell Mr frillypants, but we're having Fish'n'Chips when he's in Melbourne tomorrow.  (No,  Fish'n'Chips are not a part of the RPAH Elimination Diet.)

Ingredients:
  • About 400g pasta
  • 500g milk
  • 50g butter
  • 50g plain flour
  • 100g ricotta cheese (watch out for preservatives!!)
  • 1/2 tsp salt
  • about 2 inches of a leek, finely diced
  • 4 brussel sprouts, quartered and finely shredded
  • 2 sticks celery, halved and finely sliced
  • 1 small zucchini*, thickly peeled and finely grated
  • about 1 tab Parsley, finely chopped
  • 1 can borlotti beans (or other type of bean), drained and rinsed
Method:
  • Boil water in medium saucepan and add pasta to boil
  • Pre-heat oven 180ºC
  • In Thermomix, put Milk, Flour, Butter, Ricotta Cheese and Salt and cook on 90ºC for 7 minutes on Speed 4.
  • Add chopped vegies and cook for a further 10 minutes, 90ºC Reverse Speed 1
  • (If you'd prefer,  just saute the vegies in a small frypan instead OR in a microwave and then stir through the cheese sauce)
  • Add the Borlotti Beans to TMX in the last minute of cooking
  • Drain pasta and put into casserole or baking dish
  • Pour over with cheese sauce and bean mixture and stir with a serving spoon to combine
  • Put into oven for about 15-30 minutes,  until a little bit browned on top
  • Serve by itself or with some steamed green beans.
Verdict:  Nom, Nom, Nom, Nom...  Add more salt to trick the senses into thinking you're having a tasty cheese... especially if you're in the early days and your taste buds are used to hyper-flavour.  We don't need to do this anymore.   

Tweeks:  Other vegies to use:  Carrot*,  Pak Choy*, Butternut Pumpkin*, Green Beans, Cabbage...  just open your fridge and see what takes your fancy. I just try to make my vegies virtually indiscernible.

* Moderate Salicylates

Friday, August 12, 2011

Lamb with Parsley & Cashew Pesto

I was googling about the place,  searching for 'low salicylate recipes' when I happened across the magic words "Parsley Pesto".   Ooo.  That sounds nice, I thought.  So,  tonight I had 9 Loin Lamb Chops and I decided to make a pesto 'crust.  Very Masterchef, I thought.  ha ha. 

This is very imprecise,  I wasn't sure what I was doing,  just looking and seeing if I needed just a bit more of this or that.

Ingredients:
  • Parsley- handful of leaves
  • Raw Cashews - approx 100g
  • 1-2 cloves Garlic
  • Sea salt - about 1/2 teaspoon
  • Citric Acid - 1/2 tsp
  • Oil
Method:
  • Place cashews, parsley, garlic, salt and citric acid into TMX (Or food processor??) and blitz it!  Speed 7 until it's all pulverised.
  • With blades still going about Speed 3, slowly drizzle in oil until you have the desired consistency
What is the desired consistency?  It needs to be a bit mobile and able to stick on stuff.  No, I can't be any clearer.

I had the meat, sitting there all tightly stacked 3x3 in the tray and I just used a soup spoon to spread the pesto and press it on a bit.  In a large, flat frypan I heated up a bit of oil and then put the lamb in still with the pesto side up and cooked the first side until you can see the blood starting to seep on the upper side.  Flip them over carefully and cook the pesto side.  Place into a warm dish to rest while you finish getting the rest of the vegies ready (eg Mash and steamed veg).

Verdict:  Ms D wants me to make sure that next time I use BIGGER pieces of meat.  The loin chops, while very yummy,  left all my greedy-gubbins still a bit hungry.  Everyone... I mean EVERYONE loved this pesto crust.  Wow! 

Tweaks:  I was flying by the seat of my pants here,  so if I can do any of this better,  please do tell me!!  But, I do look forward to trying this pesto as a part of a dressing for salads and other dishes.  I'll let you know.