FODMAP-FRIENDLY and de­li­cious

Flavour reigns with these gut-lov­ing, crazy-easy recipes from food blog­ger Ge­or­gia Mcder­mott. Din­ner’s ready!

Women's Health Australia - - FOOD HUB -

Ge­or­gia Mcder­mott has al­ways had a se­ri­ous love af­fair with food. But when she launched a se­cret In­sta ac­count @georgeats to show­case her culi­nary cre­ations, she had ab­so­lutely no idea she’d end up with 157,000 fol­low­ers and a deal for her first book! A pas­sion­ate home cook, this Mel­bourne mega-babe started ex­per­i­ment­ing with Fodmap-friendly recipes af­ter deal­ing with her own gut is­sues. “I hope they’ll be help­ful for peo­ple who are strug­gling with di­ges­tive is­sues, who are new to FODMAPS, or who still be­lieve that a bill of (bet­ter) heath isn’t worth hav­ing to lose en­tire food groups and flavours for,” she writes. Well said! Now meet the del­ish new dishes you won’t be able to stop mak­ing…

When peo­ple ref­er­ence the finer things in life, I’m rea­son­ably cer­tain they’re talk­ing about co­conut rice. I de­rive an un­told level of hap­pi­ness from eat­ing a plain bowl of the stuff, but here, I’ve paired it with bibim­bap-in­spired top­pings.

SERVES 4

CO­CONUT RICE

◆ 200g (1 cup) jas­mine rice ◆ 375ml (1½ cups) wa­ter

◆ 250ml (1 cup) co­conut milk ◆ 2 kaf­fir lime leaves (op­tional)

PICK­LES

◆ 125ml (½ cup) rice wine vine­gar ◆ 125ml (½ cup) ap­ple cider vine­gar ◆ 25g (¼ cup) light brown su­gar

◆ 3 star anise

◆ ½ tsp cloves

◆ 2 bay leaves

◆ 5–10g of finely grated gin­ger

◆ 1–2 tsp sea salt

◆ 300g car­rots, sliced into thin ba­tons ◆ 300g cu­cum­bers, thinly sliced

TOP­PINGS

◆ Fresh car­rot, cu­cum­ber and red cab­bage ◆ 4 eggs

◆ 1 ripe av­o­cado, finely sliced

◆ Furikake (dry Ja­panese sea­son­ing)

◆ Red cab­bage sauer­kraut

◆ Red chilli, finely sliced (op­tional) ◆ Co­rian­der leaves, finely sliced (op­tional)

1. Place the rice, wa­ter and co­conut milk in a large saucepan over a medium heat. Cook, stir­ring in­ter­mit­tently, for 15–20 mins, or un­til the rice has ab­sorbed the ma­jor­ity of the liq­uid. Once the liq­uid has al­most com­pletely ab­sorbed, take the saucepan off the heat and place a lid on it. Al­low it to stand for 15–20 mins.

2. Add all the in­gre­di­ents for the pick­les

(ex­cept the veg­eta­bles) plus 250ml (1 cup) wa­ter to a medium saucepan. Cook over a medium heat un­til the su­gar has dis­solved

(5–10 mins), then add the car­rot. Cook for an ad­di­tional 5–10 mins, or un­til the car­rot starts to soften. Add the cu­cum­ber and cook for an ad­di­tional minute, un­til it be­gins to soften. Once done, re­move from heat. The longer you al­low the veg­eta­bles to pickle, the more de­li­cious they will be. (I put mine in a ster­ilised glass jar, al­low them to cool and then put them in the fridge, where they can be kept for months.)

3. Slice your cho­sen vegetable top­pings. Fry the eggs to your lik­ing in peanut or co­conut oil.

4. To as­sem­ble, place a fried egg in the mid­dle of the plate and sur­round with rice, pick­led veg­eta­bles, av­o­cado slices, sliced fresh veg­eta­bles, furikake, sauer­kraut and chilli and co­rian­der (if us­ing). Serve im­me­di­ately.

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