The recipes below are gluten & dairy free and low in natural salicylate, amine and glutamate chemicals. The carrots, if you choose to serve them, contain moderate amounts of natural salicylates.
Serves 4
Preparation Time is approximately 2 & 1/4 hours
Starter: Natural Oysters
Main: Barramundi with vegetable sauce atop stir-fried leek and red cabbage
Roasted Hasselback potatoes, maple syrup Brussels sprouts, green beans (optional carrots)
Ingredients:
- 16 Natural Oysters
- 4 pieces of Barramundi, deboned
- 1/4 cup parsley (plus extra for garnish)
- 4 large potatoes
- 10 Brussels Sprouts
- 1 leek
- 1/2 stick celery
- 200g green beans
- 1/4 red cabbage
- 1 stalk of shallot (spring onion, pencil shape)
- 3 small cloves garlic
- 1 tsp citric acid
- 3Tbsp pure maple syrup
- 150g Nuttalex
- rice bran oil for cooking
- salt to taste
Methods:
“Lemon Juice”:
- Makes some lemon juice by stirring 1 tsp of citric acid into 3/4 cup of water. This is used across the dishes
- sprinkle
- Starter
- Fresh oysters
- Sprinkle some of the ‘lemon juice’ over the oysters when they are being served
Roasted Hasselback Potatoes…..need 2 hours in the oven
- Preheat oven to 200 degrees Celsius (400 degrees Fahrenheit)
- Peel the skin from the potatoes and with a sharp knife make careful cuts across the width of the potato about 3-4 mm apart. Be careful not to cut all the way through to the bottom
- Melt the Nuttalex with 1 crushed small clove of garlic
- Place the potatoes on a baking paper lined tray. (The Brussels sprouts will also be cooked in the oven later, so ensure you have 2 trays that can go side by side in the oven for roasting).
- Brush some of the garlic Nuttalex over the potatoes, sprinkle over some salt and place them in the oven.
- These will roast over the 2 hours
- About every 15-20 minutes, baste the potatoes with some of the melted Nuttalex and garlic
- Serve immediately
Brussels Sprouts:
- Combine 2 tablespoons of the citric acid “lemon water” with the maple syrup, 1 crushed clove of garlic and 1/2 teaspoon of salt
- Slice the Brussels sprouts in half vertically and place them in a bowl and mix them through with the marinade
- Take each sprout and place it cut side down on a baking tray lined with baking paper and a little rice bran oil. Reserve the marinade left in the bowl
- Roast for half an hour
- Take them from the oven and carefully toss them through the remaining marinade and serve immediately
Fish and Sauce:
- To Prepare the Vegetable Sauce:
- Combine one quarter of the chopped leek stem with half a chopped celery stick and a quarter cup of chopped parsley
- In a little oil, cook on a stove top until the leek and celery are soft
- Cool
- When cool… add a small clove of garlic and a third of a cup of the citric acid “lemon water” and blend to a smooth marinade
- Set aside to cover the fish once it is cooked
- To Prepare the Fish:
- Allow 20-25 minutes to cook the fish, depending on their size
- Place some rice bran oil in a fry pan. Place the fish skin side up and cook for half the cooking time
- Then turn the fish, skin side down into the pan, and complete the cooking of the fish
- Once cooked, place the fish, flesh side up on top of the stir-fried cabbage and leek
- Spread the vegetable sauce over each piece of fish
- Scatter some extra parsley and sliced shallot on top for decoration
Other vegetables
- Finely dice the remaining leek and red cabbage
- Stir-fry this until soft, in allowed oil
- Cover the serving plate for the fish with this mixture and place the fish on top to serve
- Cook (boil, steam or microwave) the greens beans (and carrots if you wish).
To Serve:
- Start with the oysters
- Main meal is best served warm
