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:
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.
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
- 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
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.
Hello. I think I found your blog via Fed-Up today. I've got that many web pages opened on my computer I'm a bit overwhelmed. Just read your About Me page and my 5yr old DD sounds just like your Ms C. She has had unexplained "weirdness" since she was born. We tried to go failsafe for about 2 weeks 6 months ago but I couldn't stick to it. I want/need to give it another go. I know our whole family will benefit from it. Anyway, just wanted to say thanks for continuing your blog. I can't wait to start cooking some of the wonderful meals you have posted. It will really be so helpful. It is all so overwhelming but I need to start somewhere. :)
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Hi Natalie. Really truly do go to the Failsafe Eating Support Group on Facebook. As it says, it's a *support* group where we help each other work out the various stages and ask each other lots of questions. I wish you well!! frillypants.
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