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Meg's Festive Feast

Who said eating FODMAP had to be bland, boring, and without a little tradition? If you're lucky enough to be invited to one of Meg's (NOGO Founder) festive dinner parties, here's a taste of what to expect. All recipes are suitable for FODMAP enjoyment, so turn on the oven, get out the whisk, and start prepping for a feast!

"I love Christmas. It’s the one time of the year I really have to sit back, relax and have some fun with cooking, especially our Christmas day feast! It’s a mixed menu, including a bit of tradition from my Mum’s recipes mixed in with a few more modern favourites! Wishing you a happy festive season! Cheers, Meg."

 

Entre

Melone et Prosciutto
Caprese Salad
Oysters with NOGO Zingy Ginger Sauce
Prawns with NOGO Sweet Chilli Sauce

Main

Roast Turkey with Mum's cranberry stuffing & Di's cranberry sauce
Buttered Green Beans
Cheesy Cauliflower
Cold Ham with NOGO Eggplant Pickle & Sweet Capsicum Relish

Additionally, serve with: Roast potatoes & pumpkin (roasted with FODMAP approved garlic-infused olive oil & lots of sea salt, until golden brown). 

Dessert

Mum's Pavlova

 

Recipes - ENTRE

Melone e Prosciutto

1 ripe rockmelon (cantaloupe)
12 thin slices prosciutto (always ask for freshly sliced from your butcher or deli)

Method
1. Cut melon in half, deseed, cut in to long thin strips and remove the skin.
2. Wrap each piece with one slice of prosciutto.
3. Place on a serving platter and serve at room temperature.  


Caprese Salad 

1/2 cup fresh basil leaves
4 vine-ripened tomatoes, medium sized
4 large bocconcini 
3 tbsp extra virgin olive oil
Good pinch sea salt
Good pinch freshly ground black pepper

Method
1. Cut the tomatoes in to 1cm slices.
2. Tear the bocconcini in to small pieces (or cut into 1cm slices).
3. Loosely tear up the basil pieces.
4. On a flat serving platter, place the slices of tomato, followed by the bocconcini, and topped with the basil leaves.
5. Drizzle over olive oil & season well with salt and pepper. Serve.
 

Prawns with Sweet Chilli Sauce
Oysters with Zingy Ginger Sauce 

Fresh Prawns (2 - 4 per guest)
Fresh Oysters (2 - 4 per guest)
2 lemons
Serve with: NOGO Zingy Ginger Sauce & Sweet Chilli Sauce

Optional: You can serve any other fresh seafood that you would like: lobster tails, cooked & cooled mussels, smoked salmon. 

Method
1. Arrange prawns on a platter & put Sweet Chilli Sauce in to a bowl - guests can dip their seafood in before devouring! 
2. Arrange oysters on a platter and either spoon a small amount of the Zingy Ginger Sauce on to each one, or place in a bowl in the middle with a teaspoon. 
3. Slice lemons and scatter over both platters. 

 

Recipes - MAIN

Buttered Green Beans

500g green beans
100g melted salted butter
100g slivered almonds
Salt and pepper to taste

Method
1. Dry fry the almonds in a pan until golden brown. Set aside to cool. 
2. In a steamer over boiling water, steam beans for 2-3 minutes until just cooked but still crunchy.
3. Run under cold water to stop the cooking process.
4. Melt the butter gently in a pot over low heat. 
5. In a serving bowl place the beans, pour over melted butter and stir through.
6. Sprinkle with toasted slivered almonds, a pinch of sea salt & cracked pepper. 
 
Cold Ham with Eggplant Pickle & Sweet Capsicum Relish

Thickly sliced cooked ham (1-2 slices per person)

Method
1. Arrange ham slices on serving platter.
2. Serve each condiment in a wide bowl with teaspoons to serve. Enjoy. 


Cheesy Cauliflower

1 whole cauliflower, large, cut in to big chunks, leaves removed
1/2 cup tasty cheese, grated
1/2 cup Parmesan cheese, grated
4 tbsp gluten free flour
2 tbsp butter
1L milk
Salt & pepper to season

Equipment: Electric whisk. 

Method
1. Place large pieces of cauliflower into baking dish - you want them sitting snuggly. Heat oven to 180C.
2. For the bechamel sauce - bring a large pot to medium heat.
3. Once heated, place butter in pot & allow to melt.
4. Add the GF flour.
5. Using the electric whisk, start agitating the butter and flour until combined and heated through.
6. Slowly add small quantities of milk to the flour and butter mixture, all the while making sure to keep whisking as this will ensure you have a smooth, non-lumpy sauce.
7. Keep adding the milk until you have a good consistency (it should be thick enough to gently fall off your whisk but not too runny).
8. Add both of the cheeses and season with salt and pepper. Stir well. 
9. Slowly pour the hot bechamel sauce over the cauliflower. 
10. Bake in the oven until browned, approximately 20-30 minutes.
11. Serve hot. 

 

Roast turkey with Mum’s Cranberry Stuffing & Di's Cranberry Sauce 

Turkey & Cranberry Stuffing

1 sprig fresh sage, leaves picked off the stem
12 thin slices streaky bacon or pancetta (take 6 pieces of the bacon and finely cut into pieces and reserve. The other 6 cut in half and reserve).
FODMAP Friendly garlic oil
FODMAP Friendly onion oil
2 cups chopped green spring onions (green part only)
2 celery sticks, trimmed and finely chopped
1 cup GF breadcrumbs (homemade if possible!)
¾ cup dried cranberries, roughly chopped
300g minced pork
1 lemon
1 pinch of grated nutmeg
1 large egg
12 sprigs fresh rosemary, plus an extra 2
4-4.5 kg turkey at room temperature
4 carrots, peeled and thickly sliced
1 large orange
Extra Virgin Olive Oil
2 tablespoons GF flour
2 litres stock (chicken or vegetable - Massel is my preference when in a rush or if I have time I make a homemade stock)

Method:

1. Preheat oven to 250C.
2. Heat a saucepan and add a splash of olive oil.
3. Add the sage leaves.
4. Add the chopped celery to the pan with 1 tsp FODMAP friendly garlic and 2 tsp FODMAP friendly onion oil.
5. Add 6 x chopped bacon strips.
6. Fry everything gently until soft and golden brown then add the green spring onions and cook until wilted - do not allow to go brown.
7. Take the pan off the heat and add the breadcrumbs. 
8. Whilst cooling, stir in the dried cranberries.
9. Once cooled, add the pork, lemon zest, nutmeg, egg, sea salt and freshly ground black pepper (to taste), mix well.
10. Take the remaining strips of bacon (halves), and roll around a rosemary sprig. Repeat with the other pieces of bacon until you have 12 little rolls.  Drizzle over 1 tsp FODMAP friendly garlic oil.
11. With a thin knife stab the thighs and drumsticks of the turkey in 6 places (on each side of the bird).
12. Push a little pancetta/rosemary roll into each hole until it just peeps out. This will give your turkey thighs a wonderful flavour whilst keeping it moist.
13. Make sure to give your turkey a good wipe over with paper towel, inside and out, and place on a board, neck facing you.
14. Locate the edge of the skin that's covering the turkey's breasts and gently peel it back. Work your fingers and then your hand under the skin, freeing it from the meat. (If careful you should be able to pull all the skin away from the meat, keeping it attached at the sides). No holes please!!
15. Lift the loose skin at the neck end and spoon the stuffing between the skin and the breast, tucking the flap of skin underneath to stop anything leaking out.
16. Place the whole orange in the microwave, and heat for 30 seconds. Stuff it into the cavity.
17. Weigh the stuffed turkey and calculate the cooking time (20 minutes per 500g).
18. Place the turkey on a large roasting tray, rub with olive oil and season well.
Surround with the chopped carrots, drizzle with a little EVO, onion and garlic oil.
19. Cover with tin foil and place in the preheated oven. Immediately set the temperature to 180°C and roast for your calculated time, or until the juices run clear from the thigh if you pierce it with a knife or a skewer. Remove the tin foil for the last 45 minutes to brown the bird.
19. Once cooked, carefully lift the turkey out of the tray and rest on a board covered loosely with foil for at least 1 hour, preferably 2 hours for bigger birds.
20. After 1-2 hours, skim the surface fat from the roasting tray and add the GF flour and stock. Place the tray on the hob and bring to the boil on a high heat. When the gravy starts to thicken pour into a serving jug.
21. Serve your turkey with gravy and all the trimmings. 

Di's Cranberry Sauce

500g frozen or fresh cranberries (I do 50/50)
300g caster sugar
65ml Cointreau (you could also use vodka or gin with a few tsp of fresh orange juice or 1-2 drops of orange oil)
100ml water

1. Place all ingredients into a small pan. Simmer on a low heat until the berries split - around 12-15 minutes.
2. In the last minutes of cooking, make sure to stir vigorously so the berries break down.
3. Spoon into a jar (or serving dish). This sauce will thicken as it cools. 

Note: This sauce will keep in the refrigerator for a week, and can be frozen for up to 6 weeks.

 

Recipe - DESSERT 

Mum's Pavlova


6 large egg whites
300g caster sugar
A pinch of sea salt

Electric whisker. 

Method
1. Preheat the oven to 150°C.
2. Whisk egg whites at a medium speed until they form firm peaks.
3. Whilst the mixer is still going, add the sugar slowly and a pinch of sea salt.
4. Turn the mixer up to the highest setting and whisk for 7 to 8 minutes, until the meringue is white, glossy and smooth. If it still feels grainy, whisk for a little longer.
5. Line two baking trays with baking paper. Divide the meringue mixture into two and pour onto each tray in to two circles, approximately 20cm wide. 
6. Put both trays into the oven and bake for 1 hour until the meringues look slightly golden and are fluffy in the middle.
7. Once cooked, turn the oven off and leave to cool.


Vanilla Cream

400ml whipped cream
1 vanilla pod (cut in half and scrape seeds the pod)
2 tsp white sugar

Method
1. In a bowl pour in the sugar and cream.  
2. Whip cream until stiff (check if sweetness is to taste).
3. Gently fold in the seeds from the vanilla pod.
4. Refrigerate until serving with Pavlova.

Berries
2 punnets strawberries
2 punnets blueberries

Serving 
1. Place the pavlova on a serving dish.
2. Scoop cream on to top of pavlova, and use a spatula to smooth over the sides.
3. Place all berries evenly over the pavlova.
4. Serve at the table.

From my family to yours, enjoy! Cheers, Meg