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Showing posts from August, 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 piecesOne portion PestoAbout 100-150g Ricotta Cheese (watch for preservatives)Tooth picks or similarMethod:
Combine Pesto and Ricotta cheese On the 'rough' side, spread a piece of chicken meat with the pesto,  ensuring it's well coveredRoll 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 browningPut 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 …

Parsley and Cashew Pesto

Ingredients:

Parsley- handful of leavesRaw Cashews - approx 100g 1-2 cloves GarlicSea salt - about 1/2 teaspoonCitric Acid - 1/2 tsp OilMethod:
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

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 …

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 leavesRaw Cashews - approx 100g 1-2 cloves GarlicSea salt - about 1/2 teaspoonCitric Acid - 1/2 tsp OilMethod:
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 consistencyWhat 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 …