Who said a low-fibre diet can’t be fun?
By Liane Arno
I KNOW it’s a strange introduction to a recipe but I thought I might share the rationale behind my latest endeavours in the kitchen. Like many of us I was due for a colonoscopy. My father had bowel cancer and so it made sense for me to have the procedure.
It requires a couple of days’ preparation. Two days beforehand you are required to have a low fibre diet before you move onto only approved clear liquids for the last 24 hours. The instructions are quite clear and list what to eat and what not to eat. Being a lover of food I scanned the list and found that I was allowed white bread, white pasta and white rice. Goody!
I KNOW it’s a strange introduction to a recipe but I thought I might share the rationale behind my latest endeavours in the kitchen. Like many of us I was due for a colonoscopy. My father had bowel cancer and so it made sense for me to have the procedure.
It requires a couple of days’ preparation. Two days beforehand you are required to have a low fibre diet before you move onto only approved clear liquids for the last 24 hours. The instructions are quite clear and list what to eat and what not to eat. Being a lover of food I scanned the list and found that I was allowed white bread, white pasta and white rice. Goody!
Scanning the instructions for something a little more interesting I came across poached chicken and cottage cheese. I also found that I was allowed pumpkin and potato but only if they were peeled and well cooked.
I double checked with Mr Google and found that turkey was a good low fibre alternative and cheeses such as parmesan and feta were fine too.
I was disappointed that mushrooms (which would make a perfect accompaniment) were not allowed as they are high fibre. But I couldn’t help but mock up the dish to look like one – especially because the verdict had come down in the “Mushroom Murders”.
Poach in water until the meat falls off the bone which will take several hours
For the mash boil until really soft:
Mash with a good dollop of butter and 100grams of feta and keep warm.
For the pièce de resistance make some parmesan crisps. So easy.
Preheat your oven to 240°C. Line a baking tray with baking paper. Take a cookie cutter and place it on the baking paper and sprinkle in some grated parmesan cheese. Not too much – just enough to cover the paper. Form enough for one each (OK two because they are so delicious!). Pop into the oven for a few minutes. They are ready when they are melted.
Then get a mold to form your stacks. I have some commercial ones – but really all you need is an empty can that has both ends taken off with a can opener. Spray the inside of the can with some oil and then spoon in some of the mash. Pop the poached turkey on top. Push down and then pull the mold off leaving the stack behind. Cover with the parmesan crisp and then if you want a bit of joie de vivre sprinkle with some feta.
Who said a low fibre diet can’t be fun?
I double checked with Mr Google and found that turkey was a good low fibre alternative and cheeses such as parmesan and feta were fine too.
I was disappointed that mushrooms (which would make a perfect accompaniment) were not allowed as they are high fibre. But I couldn’t help but mock up the dish to look like one – especially because the verdict had come down in the “Mushroom Murders”.
Poach in water until the meat falls off the bone which will take several hours
- 4 turkey necks
- 4 inches of ginger
- 1 chopped onion gently sautéed until golden
- 3 sliced chillis (seeds removed if you prefer a less spicy dish)
- 1 cassia bark (or cinnamon stick)
For the mash boil until really soft:
- 2 large peeled potatoes
- the same amount of pumpkin
Mash with a good dollop of butter and 100grams of feta and keep warm.
For the pièce de resistance make some parmesan crisps. So easy.
Preheat your oven to 240°C. Line a baking tray with baking paper. Take a cookie cutter and place it on the baking paper and sprinkle in some grated parmesan cheese. Not too much – just enough to cover the paper. Form enough for one each (OK two because they are so delicious!). Pop into the oven for a few minutes. They are ready when they are melted.
Then get a mold to form your stacks. I have some commercial ones – but really all you need is an empty can that has both ends taken off with a can opener. Spray the inside of the can with some oil and then spoon in some of the mash. Pop the poached turkey on top. Push down and then pull the mold off leaving the stack behind. Cover with the parmesan crisp and then if you want a bit of joie de vivre sprinkle with some feta.
Who said a low fibre diet can’t be fun?