SLOW-COOKER PORK WITH RHUBARB BBQ SAUCE The slow cooker does the work here. The dish does need 8 hours of cooking, but it is unattended. You will be rewarded with juicy flavor-packed pork, falling apart tender, featuring our Rhubarb BBQ Sauce. We've gone for a bigger cut or pork, so that there is plenty for leftovers another night or lunches the next day, which is perfect with the school holidays upon us!
We like to serve it in a roll or a wrap/tortilla with a side of coleslaw but you can even throw it into a taco or have it on its own with a side salad or some vegeies too!
Low FODMAP Serving Size Info: Makes about 2 1/2 cups (600 ml); serving size 3 tablespoons
It is starting to get a bit cooler & there is nothing I like more than, a hearty, ham hock & vegetable soup! Possible also, because this is a dish that my husband, Ric, tends to be in charge of & loves to make. We make sure to always support Aussie Farmers, so we only use Gooralie Pork from Goondiwindi in Qld. It is RSPCA Approved Free Range Pork and it has the most amazing smokey flavour, because we triple smoke our ham in-store! This soup is SO delicious and jam packed with vegetables... the best bit is that our 7 year old will eat the vegetables - all of them - because they taste like ham! We don't even have to hide them in this dish... he will just pick up a piece of carrot & eat it and say yum & thanks for that dad!
So here is the Matt Moran inspired Ham Hock & Vegetable Soup that we just love in our family:
What You'll Need:
Large Ham Hock (preferably free range & smoked)
2 Carrots Chopped
1 Leek Chopped
1 Clove Garlic Crushed or finely diced
1 Parsnip Chopped
1 1/2ltrs of Chicken Stock (you can use some of the broth from our recipe 2 weeks ago)
Handful of Green Beans Chopped
2 Handfuls of Potato or Sweet Potato
Knob of Butter (pref grass fed)
Salt & Pepper to taste
some Thyme & Bay Leaves
What to Do:
As the cold & flu season kicks into gear, this is definitely the time that I start to regularly make a nice, soothing chicken bone broth, just like my mum & grandmother used to do. I use a whole chicken and get 2 meals out of it for my family of four, and then have delicious broth to drink over the next couple of days. Bone broth is amazing for our bodies ad it is high in minerals that help support our immune system, it has healing compounds like collagen, glutamine and gelatin, that not only help to heal your gut, reduce inflammation, aids digestion, are good for your skin, hair, nails & joints but it also soothing for a sore throat!
I have a lot of people come into our shop, asking about bone broths, as they want to get started making them... I always recommend a chicken bone broth to start with, as it is easy to make & easy on the palate. So lets get to it:
You Will Need:
1 Whole Free Range Chicken
3-4 Cloves of Australian Garlic - kept whole with the skin on & just pressed with a large knife to roughly crush it (use Garlic Infused Oil if Low FODMAP)
1 Leek/Onion - roughly chopped (only the green part of the leek if Low FODMAP)
3-4 Carrots - roughly chopped
2-3 Zucchini - roughly chopped
1-2 Tbspn Apple Cider Vinegar
Handful fresh Thyme or 1 tbspn dried leaves
Handful fresh Oregano or 1 tbspn dried leaves
2 Bay Leaves
1 Tbspn Peppercorns
1-2 Stems of Celery - roughly chopped
Corriander Root - roughly chopped
I have a container in my fridge that I keep the stems & leaves of broccoli & cauliflower, carrot tops & peel, zucchini tops, which I use in my bone broth each weekend.
Here's what to to:
1) Throw the leek, garlic, broccoli & cauliflower stalks into your slow cooker or big stock pot.
2) I like to chop my whole chicken in to pieces e.g. breasts, then thigh & drumsticks (get your butcher to do it for you) or you can just put it in whole, into the dish/pot.
3) place the carrots, zucchini, herbs, apple cider vinegar and enough filtered water to cover the lot, put the lid on & let it sit for 15-30min to let the apple cider vinegar help to draw out the nutrients form the vegetables & chicken.
4) Turn your slow cooker onto low for min 6-8hrs, or turn your stock pot onto low heat.
Now you have your basic chicken broth - the first night I use the meat from the chicken breasts to make:
Chicken Noodle Soup
Breasts from the whole chicken
Fresh Ginger - sliced
Noodles (rice, konjac, zoodles - whichever you prefer)
I split the chicken breast between all of our bowls & as we have different food intolerance in our house, we end up with 3 different types of noodles in our bowls - rice for Leesey & Ric, konjac for Jonah & Zoodles for me!
Then I fish out some of the vege from the broth, add whichever Asian vegetables each person will eat (Jonah likes the mini corn & Leesey likes the water chestnuts & bamboo shoots).
Add to taste the fish sauce, soy sauce, lime juice & ginger & top it all off with a nice big ladle of broth, and listen to them slurp it up!
I keep extending the time on my slow cooker - or I use the one that doesn't have a timer on it & just keep topping it up with water & any vegetable scraps.
Chicken Pesto Pasta
Then next night I pull the chicken thigh & drumstick meat from the stock pot/slow cooker & put it into a frypan with 1/2 tub of pesto, a small tub of cream (I use the Roza's Gourmet, Pesto Dressing Supreme so I don't have to add any extra cream), a good serving of shaved/grated Parmesan and cook it all up. This gets pilled onto either a pasta or gnocchi or zoodles (again depending on food intolerances. This is always a winner in our house.
Chicken Broth (for a Sore Throat)
We drink the broth from the slow cooker over the next few days... I like to have it in the morning with a squeeze of lemon or lime juice in it and maybe some fresh ginger too & if there is a tickle or a sore throat coming on I will add some turmeric and cayenne pepper. This broth is so soothing & healing that we find we look forward to it every week.
if you want to learn more about bone broths, check out the links below:
After an other very successful Paniyiri, Australia's Largest Greek Festival, last weekend, in Brisbane, it got me thinking about delicious Greek Food that my Yiayia (grandmother) and mum used to make to us all. This classic Greek dish came to mind, as it is one Greece's most famous meals. It is usually quite time consuming to make (from my memories of egglplant being laid out on trays with salt all on top, and it was a full day process, however THIS RECIPE IS SUPER SIMPLE and SUPER SCRUMMY! It should only take about 30min to prepare and then you can stash it in the hot oven for 45min and not look at it again until it's ready! So get your Greek On & enjoy!
Low FODMAP moussaka! Greek moussaka that is simple to prepare. Prepared in 30 min preparation and 45 min in the oven. This moussaka is also gluten- & lactose-free
NOTESNote: eggplant is low FODMAP up to 150 g per serving and canned tomatoes are low FODMAP up to 100 g per serving. Therefore it is important that you stick to the suggested serving size and eat a maximum of 1/4th of the total recipe as a meal.