Diet Tips:Happy Thanksgiving! Turkey or chicken roulade with herb and nut stuffing recipe

By Trish Veitch 

This chicken or turkey stuffed roulade is an indulgent and delicious recipe that is perfect for Thanksgiving Dinner! And better yet, 1 serve is low FODMAP

Turkey or chicken roulade with herb and nut stuffing .............................................................................................. Serves: 8 x300g/10.6 oz serves  Prep time: 1 hour Cooking time: ~40 minutes in a preheated oven at 120oC .............................................................................................. INGREDIENTS Roulade 4 x 420g/14.8oz large, skinless chicken breasts (or turkey breast pieces) 44 slices (220g/7.76oz) long, very thin slices of  pancetta (rind  and as much fat as possible removed) 8 slices (2cm x10cm) (152g/5.36oz) red capsicum (bell pepper), charred and skinned Olive oil spray Stuffing ingredients 5 (180g/6.4oz) bacon rashers, rind and fat removed (finely diced) 1 tb (20g/0.8oz) butter or margarine 1 cup (45g/1.64oz) spring onion green tops (scallions) (finely sliced) ½ tsp cracked black pepper 1 2/3 cup(100g/3.5oz) bread crumbs (gluten free) 125g/4.4oz macadamia nuts (roasted) 1.2 tbs (12g/0.37oz) thyme leaves (finely chopped) ½ bunch (25g/1oz) parsley leaves and upper stems (finely chopped) 3 small eggs .............................................................................................. METHOD Preheat a fan forced oven to 120oC Trim chicken or turkey fillets of sinew and fat Flatten fillets between two sheets of silicon paper by thumping with a meat mallet or rolling pin. The fillets should be about 1.5 cms/0.6" thick Cut the capsicum (bell pepper) into long thick strips On a new sheet of silicon paper arrange the pancetta slices so they overlap slightly Place the flattened fillet in the centre of the pancetta and arrange the capsicum strips in the centre. Mould a tapered log of the stuffing and align it with the capsicum. Carefully roll the entire breast using the pancetta to 'seal' the roulade. Spray a roasting dish with olive oil and place the roulade with the pancetta strip ends facing down and spray lightly with olive oil. Repeat the above with the remaining fillets. Roast for approximately 40 minutes (note this time may vary depending on the oven and size of the fillets) Rest in a warm place for about 15 minutes before slicing into 2cm rounds .............................................................................................. TIPS    If you use turkey breast ask your butcher to slice the breast into flat 2 cm long, thick slices (explain what you want them for). To reduce the fat, substitute prosciutto or Jamon for pancetta. It is Christmas so you've probably cooked too much! Refrigerate the cooked roulades (unsliced if possible) and slice to 1 cm sliced the following day. Place slices on gluten free mini toasts, biscuits or long cucumber slices and have them as starters or snacks. Strapped for time on the day? Prepare the roulades the day before, cover with plastic wrap and refrigerate them uncooked. Cook them on the day to serve warm. Note you may notice that the chicken/turkey meat that is in contact with the pancetta is pink. Don't worry, it is cooked, it's just the colour from the pancetta. Serve with some low FODMAP roast veggies e.g. carrots, potatoes, parsnips, turnips, celeriac and Jap pumpkin. To make a sauce, deglaze the roasting pan with the juice of an orange, add a knob of butter or margarine and reduce by 1/3 shaking pan over a high heat. To make a gravy add extra water and thicken with gluten free corn flour. .............................................................................................. NUTRITIONAL INFORMATION NUTRITION INFORMATION per 100g Energy total Protein Fat total          - Saturated      Carbohydrate      Fibre      Sodium 858KJ 20g 12.3g 3.5g 3.6g 0.5g 323mg

           

Diet Tips:Celebrate Thanksgiving - Low FODMAP Pecan Pie

With Thanksgiving for our American friends just around the corner, we thought it was fitting to make a delicious, low FODMAP Pecan Pie treat to share with your friends and family.

Pecan Pie – serves 8

Ingredients

Gluten Free shortcrust pastry crust

·         1 cup water

·         2 tsp salt

·         90g unsalted butter, chopped and kept cold

·         150g gluten free flour mix (plus ½ cup for kneading)

·         2g Xanthan gum

·         2 eggs

Filling

·         50g unsalted butter, chopped

·         150g brown sugar

·         130ml rice malt syrup

·         30ml maple syrup

·         3 eggs, lightly beaten

·         1 tsp vanilla extract

·         240g pecans

·         Lactose free cream to serve

Method

To make the pastry

·         Preheat oven to 200c

·         In a saucepan, combine water, salt and butter.

·         Bring to a simmer and add the flour and xanthan gum. Stir vigorously with a  wooden spoon. Lower temperature and continue cooking and stirring until the pastry comes away from the sides and is well combined. Remove from heat and let cool to room temperature.

·         When cooled, whisk 1 egg at a time, add the first egg and incorporate fully. If the mixture is a dough texture you may not need the other egg.

·         Turn dough out onto a surface with the extra ½ cup of flour and knead until shiny. ‘

·         Wrap pastry in cling film and refrigerate.

·         When chilled (can leave it overnight) roll pastry between two sheets of baking paper with a rolling pin until 0.5cm thick.

·         Place pastry into greased loose bottom fluted pie dish and press down, trim edges with a knife.

·         Pierce bottom of pastry several times with a fork to avoid it puffing up, blind bake with baking beans or rice for 15 minutes.

·         Reduce oven temperature to 175c

To make filling

·         Place butter, sugar, rice malt and maple syrup into a saucepan and cook over a low-medium heat, stirring until butter melts and mixture is smooth, not grainy.

·         Remove from heat and leave to cool slightly.

·         When cooled, add eggs and vanilla and whisk to combine.

·         Scatter pecans over pastry base and pour syrup over the top.

·         Place pie on an oven tray and bake in the oven for 35 minutes or until filling is browned and firm to touch.