Low FODMAP crispy maple bacon -  gluten free Low FODMAP Recipe Salt cod brandade

Ingredients


Ingredients

300ml/½ pint lactose free full-fat milk

1 lemon, zest only

1 tbsp garlic infused oil

450g/1lb salt cod, soaked overnight and rinsed thoroughly several times

450g potatoes, peeled, cubed

100g/3½oz unsalted lactose/dairy free butter

2 tbsp lactose free cream

75ml/3fl oz extra virgin olive oil

1 tbsp chopped fresh parsley, to garnish







Method


Put the lactose free milk, lemon zest and garlic oil into a saucepan. Bring to the boil over a medium heat. Remove from the heat, add the fish and set aside for 15 minutes, or until the fish is cooked.

Meanwhile, cook the potatoes in a pan of salted boiling water, for 5-10 minutes, or until tender. Drain.

Mash the potato, then beat in the lactose free butter, cream, olive oil and enough of the poaching liquor to make a smooth mash.

Remove the fish from the pan. Chop half of the fish and beat it into the potato mixture; flake the remaining fish.

Spoon the brandade into a bowl, top with the flakes of cod and sprinkle over the parsley.

Serve with gluten free bread, toasted.

Recipe adapted from: Good Food

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