At the last Allergy & Free From show I purchased a range of three spice mixes from Fodify Foods, a company started by two dietitians – this is the first of the recipes I have tried for the Moroccan spice blend. The spice mixes are low fodmap and the Moroccan spice tastes flavourful and authentic. The white dried lime imparts a strong flavour, but a not unpleasant citrus base to the dish, making this recipe really tasty and good enough for a weekend evening meal treat. I was unsure what to expect, but this spice mix is really rather good – you lucky fodmappers!
Ingredients
2 flat teaspoons of Moroccan spice mix (Fodify)
400g of sliced carrots
200g of celeriac
Spray oil
1 white dried lime
cumin seeds
1 tablespoon of oil
Salt & pepper to taste
3 tablespoons of tinned tomato
2 tablespoons of natural lactose free yoghurt
Two large salmon fillets
Dried edible rose petals to serve
Serves 3-4.
Method
Peel and slice the carrot and celeriac.
Spray with oil, sprinkle with cumin seeds and roast for 15 minutes in a hot oven.
Add the oil to the pan and fry the Moroccan spices to release the aroma.
Add the tomato and yoghurt to the pan.
Cut the salmon into pieces and add it to the pan with tomato, yoghurt and spices.
Add the roasted carrot and celeriac to the pan, mix well.
Add the white dried lime and seasoning.
Transfer to a oven dish and cook for 30 minutes at gas mark 6.
Remove the lime.
Sprinkle with edible rose petals and serve with corn based couscous.
The Fodify spice mix was purchased for the recipe.
