My mum has been making curried sausages for us since I was a kid. I love them, but when I went low fodmap I kind of ruled them out. At the time onion free pork sausages weren’t easily attainable. Thankfully that’s changed. This is yummy, easy, comfort food. I’m going to list the original recipe with the low fodmap switches in italics and a quick change of instructions for the “I’m too tired to life” slow cooker version at the bottom.
Also, this freezes really well. If you want the peas/beans to stay bright don’t put them in before freezing.
Vary quantities to accommodate your family. This is what I put in for 4 people with left over for lunch.
1 onion – 3-4 spring onions (green parts only) + Aesofoetida
2 medium carrots
2-3 medium to large potatoes
Canola oil or spray
Keen’s curry powder
Frozen peas – green beans chopped into bite-sized pieces.
Cooked rice (white is usual but works well with brown as well)
(OPTIONAL) Boil your sausages. Allow to cool and remove the skins.
Cut your sausages, potatoes and carrots into bite-sized chunks.
Dice your onion into reasonably sized chunks.
Heat oil in the pan, saute the onion (Spring onions).
Put in your sausages – if you skipped step one brown these up a bit before proceeding.
Add carrots, potato and curry powder to taste* (Usually a solid tablespoon or more at our place).
*Add some aesofoetida to taste here as well if you’d like to strengthen the onion flavour for low fodmappers.
Brown everything up a bit then cover with water and pop a lid on. Simmer until potatoes are tender.
Add frozen peas/beans to heat through. You want them to be bursts of flavour and not mushy.
Taste, add more curry powder if needed.
Thicken with a good amount of cornflour mixed with water.
Serve with your cooked rice.
We tend to end up cleaning the bowls out with bread and butter post meal!
SUPER LAZY CAN’T BE FUCKED SLOW COOKER METHOD
Cut up raw sausages, potatoes and carrots, dice your onion/spring onion, and throw the whole lot in your slow cooker.
Mix your curry powder and, if using, aesofoetida with around 1/2 cup of water.
Cover and put on low for around 6 hours (until your potatoes are cooked through)
Add peas/beans to heat through. You want them to not be mushy.
Check that it tastes good and add more curry powder if needed.
Thicken sauce with cornflour and water mix as per normal.
*WARNING: In order for this to set properly it needs a solid half day or more in the fridge post baking. Make it a day ahead*
Ok, so my mother, the wonderful woman that she is found a recipe years ago for ‘Kit Kat Cheesecake’. I’m assuming this recipe came from Nestle or Philadelphia Cream Cheese packets. Over the years it has been well loved and then it’s been tweaked. I promised cheesecake for Christmas, I didn’t want to do the same old thing, so this is my latest build from the original recipe.
For a super basic, but delicious cheesecake, you just need to make the base and the cheesecake part. Maybe do a chocolate swirl for decoration on top. When making a plain Kit Kat Cheesecake we use sour cream in place of regular cream (yes, still lactose-free) and do a mocha swirl on top. It’s very rich but delicious.
This recipe is super easy to make lactose and gluten free. We don’t need completely free, just low in both, but there will be notes as we go of what to change.
To make plain caramel take one 395ml can of sweetened condensed milk, remove the label and, put two small holes on opposite sides of the top of the can. Place the can in a pot (easiest if it comes with a lid) and fill with water till it’s halfway up the side of the can. Pop the pot lid on or cover with alfoil and cook on low heat for 1.5-2hrs. Allow to cool before touching it (trust me, the burns will hurt if you get this on you hot).
To salt – grab yourself some decent salt and sprinkle it over top the caramel once it’s spread on the base. It is about 50g salt recommended to a can.
Step 2: Prep Your Pan
Line a baking pan of your choice with baking paper. I use a spring coil pan because getting this out of a regular pan is a nightmare.
All of this can actually be done in a cupcake or muffin pan using paper liners for cupcakes and muffins. You’ll need to shorten the cooking time to 25-20 minutes per batch (they start to brown slightly on top)
Step 3: The Base
The Original Recipe: Take 2 packets of mini Kit Kat bars and blitz them into a fumble in a blender, alternately beat them with a hammer or rolling pin until thoroughly destroyed. Add 2 tablespoons of melted
butter or butter alternative (Nutelex and margarine both work fine) to the crushed Kit Kats and mix thoroughly. Tip the mix into your pan and press firmly down to make a solid base. Chill until the rest is ready.Alternately – The easiest is a basic biscuit base made with a gluten free and dairy free chocolate ripple style biscuit. 2 packs gluten free, dairy free chocolate biscuits/cookies blended with enough melted butter alternative to make the mix moist, press into a pan as you would the Kit Kat mix and either blind bake for 8 minutes at 180c (crunchy base) or chill (for a firm but not super crunchy base).
Step 4: The Cheesecake
Would you believe this is the easiest bit? First thing, having a bench mixer or something makes this a lot easier just remember to scrape down the sides occasionally. If you’re using an old-fashioned spoon or beater please, for the love of your own sanity, leave the cream cheese out to soften.
Super simple, grab yourself 1/2 a cup of white sugar and 2x 250gm packs of lactose-free cream cheese and cream them together. Beat through 4 large/extra large eggs, one at a time, and 1tsp vanilla. Fold through 500ml of lactose-free cream. Cover and pop in the fridge if your base and caramel aren’t done yet.
Step 5: Put It Together and Cook
Grab your chilled base out of the fridge. Pull out your cooled caramel and pop it in a bowl, if it’s not particularly smooth give it a good stir – that happens and it’ll smooth out with a bit of mixing. Put a layer of caramel over the base, leaving a bit of a gap between it and the edge of the base, and sprinkle with the salt (You don’t need to use all of the caramel or salt). Pop back in the fridge for a little bit to cool it off completely while you pre-heat your oven.
Pre-heat your oven to 160c
Once the oven is up to temperature grab your base with caramel, pour the cheesecake mix over top and bake for 1hr. At the end of that hour turn off the heat, and check the cheesecake. It should have set to roughly the consistency of a wobbly jelly if you gently shake the pan, and it may have browned on top a little. Crack the door and let it cool in the oven. Once cool refrigerate – overnight is best, but long enough for it to cool all the way through and set is what you’re aiming for. 4-6 hours at least but overnight is best. It can be eaten with a liquidy centre but it’s not as nice.
Ok, ok, so this was actually fucking awesome. My attempt at home made pastry was not so awesome. It came out a bit too dry for anyone’s tastes, but it was soft and crumbly in all the right ways. We have a plan of attack for that. However the second pie, made with shop bought gluten free pastry, was perfect and the filling was amazing.
To make it grab (approximately) the following. I say approximately because I wasn’t really measuring shit. It also made two large pies so adjust accordingly:
1kg beef or lamb – Super cheap cuts work fine for this but no bones.
6-7 lamb kidneys
GF flour of some description to dredge kidneys in
Mushrooms – I put a lot in, but up to you.
3 tbsp tomato paste
3 bay leaves
Garlic infused olive oil
Salt and Pepper
Smoked Paprika – I love this stuff. I put it in everything ok?
1/2 cup red wine or port, or a mix of both
Throw beef/lamb into the slow cooker on low. No need to dice it at this point.
Slice up mushrooms and chuck them in with the beef/lamb (you can also do this at the end)
Dice up kidneys into bite sized/pie sized pieces and dredge in flour.
Fry up kidneys in a hot pan with olive oil. Allow to stick to the bottom a bit. When they’re mostly done throw them in the slow cooker with beef/lamb and mushrooms.
Toss tomato paste, a good amount of the smoked paprika, oregano, thyme, a bit more garlic infused oil, salt an pepper to taste and asafoetida into the pan and let sizzle a bit.
Pour in wine/port and scrub at the bottom of the pan with a spatula to life any crusted flour.
Add in bay leaves and beef stock, and let reduce for a few minutes.
Pour over meat and mushrooms in slow cooker over night (8-10 hours is good)
Pull out cooked beef/lamb and ‘shred’ (By shred what I mean is gently prod while it falls apart around your cooking implements).
For the next bit you need to be able to bring the sauce part of the dish to the boil. If you’re able to just pop your slow cooker insert over a burner then use a slotted spoon to remove most of the solids into a bowl to one side and get it on the boil. If not you’ll need to strain the liquid out into a pot. Do this, get liquid boiling.
Add some salt, pepper, more paprika, etc to the liquid to get it tasting how YOU like it. We like lots of pepper and paprika.
Add a few heaped teaspoons of cornflour to cold water and drizzle it into the boiling liquid while stirring continuously. Let it thicken a bit* and then add it back to the meat.
Do pie related stuff here! You want your over pre-heated to 200 celsius. You’ll be cooking it anywhere from 20-40 minutes depending on the oven – basically you want the pastry nice and brown.
The easiest method is to pour the filling into a dish and then grab some GF pre-made pastry from the freezer section, roll it out and fit it over top, poke a few holes in it.
Slightly harder is using said pre-made GF pastry again. Grease your dish, put down a layer of pastry so the bottom and sides are well covered and add filling – leaving a gap at the top. Cover with pastry, rolling or scoring the sides to the pie lid. Then cook.
Hardest method is doing either of the above with home made GF pastry. When I get the pastry right I’ll tell you about it.
*A note about thickening: We made the mistake of reducing the liquid by half then thickening it. The pastry and shredded meat drank it up so the filling was quite solid (Still moist but not gravy-ish). I’d recommend either following what I said above or reducing the stock only. Feel free to experiment.