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:4 Christmas Leftover Ideas that are low in FODMAPs and great for the whole family!

By Peta Hill (Paediatric dietitian)

 

If your family is fed up with traditional leftovers this Boxing Day, here are some twists to keep them interested:

1.       Mexican – fill gluten free quesadillas or wraps with leftover roast meats and salad. Jamie Oliver’s Boxing Day Quesadillas are super easy and low FODMAP when created with gluten free quesadillas, but note cranberry sauce has yet to be tested – use a small amount to test tolerance or substitute with strawberry jam.

2.       Pasties –Jamie Oliver recommends using leftover vegetables from your roast dinner to fill gluten free pasties – a great idea to get the kids interested in eating their veggies! Substitute leek in this recipe for chives or the green tips of spring onion.

3.       Skewers –thread skewers with leftover ham and canned pineapple chunks and grill until heated through.

4.       Rice paper rolls – leftover meats can also be used to fill sheets of rice paper. Taste’s turkey ricepaper rolls are a great example of this, combining shredded leftover turkey with rice vermicelli noodles, snow peas*, carrot, peanuts and mint in rice paper sheets.

*Fun facts – 5 snow peas are low in FODMAPs and should be tolerated by most individuals with IBS.

Handy hint – involve the kids in meal preparation or bring the ingredients to the table for self-assembly. This encourages picky eaters to be interested in food and interact with new foods.