Lamb Rendang (serves 6)

Lamb Rendang by The Fat Foodie

I developed this Lamb Rendang recipe because, in the spirit of spring, I treated the family to a Sunday dinner which consisted of a leg of lamb with the usual roasted vegetables etc, but I didn’t realise just how much meat was actually on it! There was loads of tender meat left over so I thought it’d be nice to use it in a slow cooked curry. One of my favourite ways to cook lamb is in a Lamb Dansac, but I wanted to make something new for a change so I went for a lamb rendang instead.

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Sesame-Crusted Pork Loin with Egg-Fried Rice (serves 4)

Sesame-Crusted Pork Loin with Egg-Fried Rice by The Fat Foodie

Last week I made a¬†Chicken Katsu Curry and I had loads of delicious¬†katsu curry sauce left over. I certainly wasn’t going to let it go to waste, so the next night I made this cracking sesame-crusted pork loin with egg-fried rice to go with it. I’ve never tried making egg-fried rice before, but I was really surprised at how quick and easy it was to make. It seems that the trick to making good egg-fried rice is to use cooked, cooled rice, not just-made warm rice, because this helps to keep the rice dry and ensures that it fries properly.

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Chicken Katsu Curry (serves 4)

Chicken Katsu Curry by The Fat Foodie

Although I tend to prefer Indian food over Chinese food, I really enjoy katsu curry sauce on occasion. The only problem is that katsu curry sauce tends to traditionally be very heavily weighted with onion and garlic, a big no-no for those who follow the low FODMAP diet. However, there are tricks which can be utilised when it comes to using onion and garlic in low FODMAP cooking, the biggest one being that you can infuse the flavours of onion and garlic into oil without them leaching FODMAPs into the oil itself. So, as long as you remove the onion and garlic from the oil in question it won’t affect your tummy.

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Chicken Korma (serves 4)

Chicken Korma by The Fat Foodie

I don’t know about you, but I’m always astonished at how much turkey is left over from Christmas Day. We’ve had our obligatory turkey sandwiches on Boxing Day, but I’m now completely done with anything roast dinner related and fancy something really different, well-flavoured and fresh. For me, a curry, such as this chicken korma, fits that bill perfectly and although I’ve named it chicken korma, you can easily substitute the chicken for leftover roast turkey.

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