Honey Nut Chicken, on Mashed Sweet Potato or Yams

Ingredients:

Skinless Chicken Fillets 2        2 Large Sweet Potato

Peanut Butter 2 tbsp               1 tsp Sesame Oil

Soy Sauce  2 tsp                    1 tbsp Runny Honey

Method:

Mix the Peanut, butter, sesame, honey and soy.

Marinade the chicken in the above mixture.

Peel and dice the sweet potato/ yams.  Steam or boil till tender.

Place the chicken and the sweet potatoes on  a tray and roast.

Roast for 30 mins, at 180/190C or Gas 5/6

Serve with a green salad.

Steamed Snapper with Ginger and Soy, on Rice

Ingredients:

Red Snapper Fillets 2             2 Cups Thai Jasmine Rice

Fresh Ginger  to taste             Soy Sauce to taste

Method:

Finely chop the ginger

Cut slits in the snapper, and rub in the chopped ginger and soy sauce.

Place on a sheet of baking paper and wrap.

Around the baking paper, wrap kitchen foil to secure contents.

Boil the Jasmine rice in 3 or 4 cups of water (depending how sticky you prefer)

Steam the Snapper parcels for 15 to 20 mins.

Serve the snapper on the rice.

Cep/Porcini Risotto

Ingredients:

Arborio Rice 2 Cups               Chicken Stocks 3 Cups

Dried Ceps/Porcini to taste     Chopped Mushrooms 300g

Olive oil, 2 tbsp                      Crème Fraiche (optional)

Method:

First Soak the Dried Ceps/Porcini

Heat up a pan with chicken stock.

In another pan, gently fry the mushroom

To the mushroom  add the rice and heat for 2mins, stirring.

Begin to add the hot stock, stirring all the time. Add the soaked Ceps

Continue stirring and gradually adding the stock until the rice is cooked

Whilst Alborio should be left a touch Al dente, this it is your choice.

Garnish with Crème Fraiche and chopped parsley.

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Recipes for IBS - Irritable Bowel Syndrome