Hoping to open a FODMAPS cafe one day with delicious food that people with intolerances, like me, can actually eat!

Posts tagged ‘turkey’

Tasty Turkey Rissoles + Guacamole

Turkey Rissoles

A few weeks ago, I was wondering what to have for dinner. Turkey mince was basically the only meat in the freezer and I didn’t feel like having stir fry (we’d eaten it earlier in the week) or spaghetti bolognaise (I’d prefer to save that meal for a Sunday night).

So I popped onto Taste.com.au for ideas and found a turkey rissole recipe. However, I almost completely changed the recipe – turkey mince was the only thing the same! To give you an idea of just how much I changed the recipe, here’s the original – http://www.taste.com.au/recipes/23280/asian+style+turkey+rissoles.

As you can see, the first ingredients are onion and garlic and it also contains peas and breadcrumbs, so I had to make a few changes… But the result was totally worth it! They were so moist and tasty (I think it was thanks to the Teriyaki sauce) and I made a simple, but lovely, guacamole to go with it. I used cucumber and celery because they were the only ingredients in my fridge that could have worked, but I think adding grated carrot or zuccini would have been nice.

Try it for yourself and let me know your thoughts!!


Ingredients

 Turkey Rissoles (Makes 8)

  • 500g turkey mince
  • 1/2 cucumber, grated
  • 1 celery stick, finely chopped
  • 1/4 cup gluten free Teriyaki sauce
  • Cayenne pepper
  • 1/2 cup gluten free corn crumbs

Guacamole

  • 1 avocado, diced
  • Lemon juice
  • Lime juice
  • Salt
  • Pepper

Method

1. Preheat oven to 200°C/180°C fan-forced. Spray a large baking tray with oil. Place mince, cucumber, celery and Teriyaki sauce in a bowl. Season with pepper. Using hands, mix to combine. Shape into 8 rissoles. Toss lightly in corn crumbs to coat. Place on a plate.

2. Heat oil in a frying pan over medium-high heat. Cook rissoles, in batches, for 3 to 4 minutes each side or until golden. Transfer to prepared tray. Bake for 20 to 25 minutes, turning halfway during cooking, or until browned and cooked through.

3.  Put the guacamale ingredients into a bowl. Using a fork, mix until combined.

4. Serve the rissoles and guacamole with a salad, noodles or anything you’d like!

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Chilli Basil Turkey Stir Fry

Turkey stir fryOh my gosh! This is the most amazing recipe!

I recently bought turkey mince when I stumbled across it at the supermarket. For some reason, you can always find beef, lamb, pork and even chicken mince – but turkey mince is really rare!

I felt like it for dinner tonight, but needed a recipe. After a quick search on my Taste.com.au app, I found a yummy-looking stir fry recipe. I made a few changes to make it FODMAPs friendly and voila! A tasty recipe for the sensitive tummy with very limited leftovers.

Please note that the picture featured is from the original recipe.  My plate looked a little bit different. I really need to start taking photos of my dishes! But I’m usually so hungry and excited to dig in that I always seem to forget!

Ingredients (Serves 4)

  • 3 cups of Basmati rice
  • 500g turkey mince
  • 1 red capsicum, chopped
  • 2 cups baby spinach
  • 2 cups bean sprouts
  • 1 small chilli or cayenne pepper, to taste
  • Ginger, to taste (I used ginger paste)
  • Basil, to taste (I used basil paste – alternatively, you can use 1/2 cup basil leaves)
  • 2 tablespoons gluten free soy sauce
  • 1 tablespoon brown sugar

Method

1. Prepare your rice – whether it’s in a rice cooker, stove or microwave.

2. Cook the turkey mince in a large wok until brown.

3. Add the ginger, basil and chilli (or cayenne pepper), to taste. (I used big dollops of ginger and basil paste and got an amazing result! Keep tasting the meal to check whether the quantities suit you.)

4. Add the capsicum, bean sprouts and baby spinach. Stir until combined.

5. Add soy sauce and brown sugar.

6. Serve with rice.

7. Enjoy!! 🙂

I look forward to hear your feedback and any alterations you make!

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