The other day I had to eat out with work colleagues, I say eat, when in-fact there was nothing for me to eat, so I had to sit and watch them eat moorish tagliatelle pasta with cheese and all sorts of other yummy ingredients.
Even though this was torture and made me want to grab a mouthful anyway and not care what happened, I refrained, but was inspired to create my version of the meal, but histamine and allergy friendly. It came out pretty tasty and my savage jealousy for the other meal had soon evaporated into a distant memory.
Ingredients – stir fry
- 3 organic lamb chops
- 1 red onion finely chopped
- 2 cloves of garlic put through a squeezer
- chunk of fennel chopped finely
- 1 spring onion chopped finely
- fresh parsley finely chopped
- fresh chives finely chopped
- handful of sweet potato tagliatelle
- rock salt
- coconut oil odourless
Put the oven to gas mark 5, place the lamb chops in a dish and cook for around 30 minutes, or until cooked through. In the meantime heat up the coconut oil in a stainless- steel frying pan, add the garlic, onion and salt and fry for a few minutes, before adding the fennel, asparagus, parsley chives and spring onions and let simmer for around 15 minutes, then add the pasta and let cook for another 10 minutes, mixing as you go. Then take the lamb chops out of the oven and chop the meat off the bone and add them in. Then pour the dill sauce over the pasta (recipe below) and it’s ready to serve.
Ingredients – dill and carrot sauce
- Half apple peeled and chopped finely
- 1 carrot chopped finely
- generous handful of fresh dill
- coconut oil (odourless)
- olive oil 2 tablespoons
- 1/4 of fresh garlic clove
Heat up in a pan the carrot, apple, dill, salt, and a little water. Once bubbling, let it simmer for about 25 minutes until soft, then place in a blender with the olive oil, garlic and extra bit of fresh dill, blend until smooth, then it’s ready to serve on the pasta.