Saturday, March 21, 2015

Turkey Sausage Rolls - low FODMAP version

I've been pretty ill for a few years.  Diagnosis was a 15 months ago and it's taken all that time to find an effective treatment that didn't try to kill me.

I have Crohn's Disease, which is an Inflammatory Bowel Disease (IBD), as well as Irritable Bowel Syndrome (IBS). Neither is curable and one does not cause the other. Strictly speaking they are not all that related.

The treatment for Crohn's is heavy duty chemotherapy drugs, rest, removing stress from my life and being as healthy as possible in all other ways.  

The treatment for IBS is identifying food triggers and removing them from the diet while have a balanced diet, getting enough rest, exercise etc..

So far the best way of controlling the IBS has been following a low FODmap diet.  Now that the Crohn's is stable, my dietician (whom I adore, and that's a statement I never thought I'd make!) has me challenging the different types of FODMAP.  I'm failing most challenges.  It's REALLY complicated.

There is a shitload (that's a Crohn's pun - we find it hilarious) of stuff I can't eat, or can't eat a lot of, or can't have in combination.  Then we combine that with the restrictions placed on my diet by the immuno-suppressant drugs (pregnancy restrictions) and TOF'S Non-Coeliac Gluten Intolerance and my inability to process beef or cow's milk products, we end up making most of our own food.  I leave for work most days with more food than Hannibal did for his Alps crossing.  

So I'll be putting some of the recipes that TOF and I develop on the blog.  I use Pinterest for keeping track of recipes etc, but it doesn't really accommodate the modifications I make.

SAUSAGE ROLLS

Adapted from Taste.com.au's Turkey Sausage Rolls

Serves 4 if you add a salad or veggies, but let's face it - they will only last the two of us one footy match.



Ingredients
  • 1 cup rice crumbs or other gf breadcrumbs
  • 4-6 spring onion tops (the green bits) very finely sliced
  • 500g turkey mince (or chicken or pork works well, too.  A mix is nice)
  • 2 tablespoons fresh thyme leaves
  • 1 small carrot, grated
  • 1/2 small zucchini, grated
  • 1/4 cup tomato paste
  • 2 teaspoons ajvar or 1 teaspoon chopped fresh chilli or 1/2 teaspoon dried chilli*
  • splash of garlic oil*
  • 1 box Simply Wize Gluten Free Puff Pastry Sheets
  • 1 egg, lightly beaten
  • 2 teaspoons sesame seeds*
Method
  1. Preheat oven to 220C or 200C in a fan-forced oven.
  2. Line a baking tray with baking paper or spray with vegetable oil spray.
  3. In a large bowl, mix rice crumbs, spring onion, mince, thyme, carrot, zucchini, tomato paste and seasonings to combine.  I find it most effective to use my hands.
  4. Taking one sheet of pastry at a time, roll out on a floured surface.  Don't try and roll too thinly or it will stick like you know what to a blanket and be about as useable.
  5. Make a sausage of a fifth of the mince mixture the length of your pastry and about 1/3 the width.
  6. Place along one edge of the pastry sheet.  Brush opposite edge with egg.  Roll pastry to enclose filling. cut the roll into two or three even pieces at this stage depending on preferred serving size
  7. Repeat for all remaining sheets of pastry.
  8. Bake for 25-30 minutes or until golden on top and cooked through.  I find GF pastry requires a little longer to cook than standard pastry.
The sausage rolls are great straight away, or we like them warmed, wrapped in foil and transported to the Bruce Stadium to eat at half-time when the Brumbies or the Raiders are playing at home.

Sometimes I have mince mixture left over.  I take teaspoons full, roll into balls and bake for 10 minutes or until cooked through.  They are great lunch box treats in a corn tortilla with salad or served with steamed veg and rice.

*optional depending on tolerance and preference


1 comment:

librarygirl said...

Love the sound of those Turkey rolls. Think I'll have a crack at them when it's cooler here.