Saturday, 15 November 2014

Turning the Naked Chef into the Lactose and Gluten Free Paleo Chef

I've always loved the challenge of cooking for various diets and food allergies without anyone needing a "Special" meal. So for our upcoming family reunion I have challenged myself to make a dish that everyone can eat, to the best of my knowledge...

I don't think taste and satisfaction should be sacrificed for dietary requirements, so I'm starting with Jamie Oliver recipes. As he uses whole foods and fresh quality ingredients, he's usually almost Paleo anyway. It just requires some tweaking.

So we start with a favourite that we've been making as per Jamies recipe and taking to paleo events for a while now, the Granny Smith Pork & Rice Salad. It's already lactose and gluten free so we just need to replace the rice and honey (dressing) to make it Paleo!! Easy! So we now have the Granny Smith Pork & Quinoa Salad - dressed with a Maple syrup dressing. Pictures to follow.

  • chopped sea salt and ground peppa
  • 750g free-range pork belly
  • olive oil
  • 2 fresh bay leaves
  • 2 sprigs of rosemary
  • 2 granny smith apples - cored and chopped
  • 1 handful of shelled walnuts (roughly 50g)
  • 2 teaspoons of maple syrup (or honey, rice malt, palm sugar)
  • 1 tablespoon fresh thyme leaves
  • 1 orange
  • 300g quinoa (or basmati/wild rice)
  • 2-3 tablespoons cider vinegar
  • a large bunch of fresh flat leaf parsley - finely 
  • Jamie Olivers Granny Smith's Pork & Rice Salad
  • 2 spring onions, trimmed, finely chopped
Preheat the oven to 200c. 
Fill a large saucepan with salted water and an ovenproof frying pan put both on a high heat. Slice the pork into 1.5cm chunks. Put a splash of olive oil into the frying pan followed by the pork, bay and rosemary. Season well. Fry and stir frequently for 25 minutes or until the pork is golden and crispy. At this point remove the bay and rosemary and pour away the fat (keep for baking potatoes or something).
Quarter the apples, then remove and discard the cores. Cut the apples into rough chunks about the same size as the pork and add to the frying pan with a splash of olive oil, the walnuts, maple syrup (honey), thyme leaves and the juice squeezed from the orange. Stir well and place the pan in the oven for 20 minutes or until the mixture turns dark.
Meanwhile cook the quinoa in the boiling salted water according to the packet instructions. Drain and allow to steam dry. Add the oven ingredients to the quinoa and add a couple of tablespoons of cider vineger to the oven pan and de-glaze the pan. Add this to the quinoa and meat mixture. Add the parsley and spring onions and toss together well. Have a taste and adjust the seasoning if needed.

Jamie Olivers Chestnut Pumpkin Soup

Ok so this next one I haven't tried yet but it looks straight forward enough.

So the only ingredients not usable in this one is the bread and perhaps the rice/pearl barley. The bread could be either left our or replaced with paleo bread, and the rice could be replaced quite successfully I think with cauliflower rice. If you need a little more starch add arrowroot powder or root vegetables such as parsnips.
I also am thinking of taking along some boiled eggs, chia puddings (we love these right now mixed with fresh blueberries), and some fruit. 

So that's my plan, sorry for the lack of actual results, but I was keen to share!