I have always considered myself quite a nice person. I like food of all shapes, flavours and colours. From every country and continent. I don’t discriminate, I am an equal opportunity eater. It’s only the doctors who say I’m intolerant. And certain foods who refuse to tolerate me. They certainly refuse to recognise and respect my right to eat them without major physical discomfort and distress.

Gluten and lactose are not my friends.

Despite the negative attitudes surrounding me from many of those I love best, (cakes, ice cream, hot toast) I decided to become a chef. Not always easy when you live in a bread and milk filled world. I like to think that this has helped me become a better person as I embrace my differences and refuse to let the gluten get me down. I believe InTolerance. I am the InTolerant Chef.

Food should not be about what you can’t eat, but what you can and what you enjoy eating. This blog is about my journey of cooking and eating and discovery. It’s not a definitive guide to allergy awareness nor do my intolerances make me an expert. Your body is your responsibility, not mine. I only know what works for me.

I can tell you this..... No glutens were harmed in the making of this website.

May 22, 2014

An Offaly Nice Recipe

My iron levels have been really very low recently

After a raft of blood tests and various poking around, my Doctor looked at me seriously and said my Vegetarian Diet would have to addressed as it wasn't fufilling all my nutritional needs! It took some time to convince him that I was indeed a confirmed Omnivore and meat- especially red meat- was featured on my plate at least once a day. Off I toddled with some strong iron supliments and a promise to eat lots of green leafy vegetables, offal and plenty red meat until my next appointment

Luckily for me, I happen to love some of the icky offally bits of meat, so Liver was the first dish that popped into mind. Cooked properly, this is a lovely cut of meat- but cooked poorly and you may as well chew on a mouthful of sawdust. I love to pair it with a tasty tomato and onion sauce with lots of bacon in it. Why? Because let's face it, everything tastes better with bacon :)

I chose Calves Liver because it was easily available and the right size for my dish. Good quality Liver should be clean, shiny and glossy looking with no discoloured bits and pieces

This may not look very pretty, but trust me, it's delicious, cheap, nutritious and actually very on trend at the moment. Just be brave enough to give it a try

Liver with Tomato, Onion and Bacon

1 nice big Liver
Lactose free Milk for soaking
1 cup gluten free Flour
Salt and Pepper

4 Tomatoes
4 rashers Bacon
1 nice big Onion
1/2 glass White Wine or Stock
2 cloves Garlic
2 Bay leaves

Before Starting:

I always soak liver in milk with a good pinch of salt in it. I find it removes some of the blood, any strong smell, and sort of rounds out the overall taste of the finished dish. You can use water with a splash of lemon juice instead if you like, but I do think milk gives a nicer taste.The liver can soak overnight or for just a couple of hours if you're in a rush

Chop the veggies and bacon into nice little pieces to turn into a sauce

Cook off the onion, garlic and bacon until lightly browned

Add in the tomatoes, bay leaves and wine then simmer away into a lovely sweet sauce while you deal with the liver. Tomatoes vary so much over the year, so if the sauce needs tweaking with sweetness and acidity add a teaspoon each of sugar and red wine vinegar

See how the liver has lightend up? Pat it dry and place on a cutting board

Next step is to remove the clear membrane that covers the liver. This membrane will just peel off with your fingers and shouldn't be too tricky. It's kinda like the silver skin that you trim off a fillet- you can leave it on but it will shrink and toughen as it cooks.

Nice and tidy!

Slice into nice thin slices so they cook quickly and evenly

Dust the pieces in the seasoned flour

Then quickly fry in a hot pan just to seal without overcooking

See, nice brown and crusty on the outside...

But nice and pink still on the inside...
They look a little raw, but they will continue to cook through as they sit in the hot sauce

Mix the liver with the sauce to heat through if you like, or just serve the slices on a bed of creamy mash with plenty Tomato Baconey Sauce

So Dear Readers, what do you think of offal and can we make a Liver Lover out of you?


May 9, 2014

In My Kitchen- May 2014


I"m Baaa-aaack!

So sorry Dear Readers, I know I left you abruptly for a while, but yet-another-health issue and yet-another-surgery and stay in hospital took the decision right out of my hands
Thankfully, Mum and Dad are here on a visit to look after me as I convalesce and also to give BigJ and the girls a well deserved break. They have all been wonderful at putting up with me and taking turns to be my personal slave while I've been stuck in bed. It's nice to know I've trained them so well  :)

 Perhaps it's fitting then that as my last post was  In My Kitchen- April  that my first post back should be In My Kitchen- May. This is to link up with lots of other lovely bloggers in Sweet Celia's In My Kitchen Roundup over Here at Fig Jam and Lime Cordial. It's lots of fun, so feel free to join in and give us a sneaky peaky Into Your Kitchen too

In My Kitchen...
Is this cute little Dumpling Kit that my Mum gave me. I can hardly wait to put it to good use- yummo!

In My Kitchen...
Is a Two Timer! Perfect for my busy kitchen where there's always more than one thing cooking at once. Another gift from my lovely Mother

In My Kitchen...
Is a couple of bags of Dehydrated Mango. All organically grown and dried by my Dad from his own trees. Some years the trees are prolific producers and luckily this year there was lots to share

In My Kitchen...
Is a great, big bottle of Lemon Grass Syrup. Delicious in soda water, especially with a sprig of mint and a couple of kaffir lime leaves for extra yumminess

In My Kitchen...
Is a set of Antique Kitchen Canisters. These belonged to my Grandmother and are in great condition. They'll happily guard another generation of tea and sago on my kitchen bench from now on

In My Kitchen...
Is a knitted cute Cup Cosy made by MiddleC. With Winter well and truly making it's minus 2*C presence felt this morning, I can rest assured knowing my Earl Grey will stay hot till the last delicious drop

In My Kitchen...
Is another new Cookbook. I got this one at Costco where the book prices are very reasonable and always manage to temp me. I haven't had a good look through it yet, but the bits I've seen certainly look tempting

In My Kitchen...
Is a cute Cup and Saucer from MiddleC, who knows that I do indeed take my tea very seriously. There is little margin for error with a good cuppa, yet sadly, not enough people care to master the art

In My Kitchen...
Are the last few tomatoes from my garden. The frost has finished off the rest, but these little gems are so sweet and juicy that you can still taste Summer in every bite

In My Kitchen...
Are the first of my Autumn Saffron crop
The long red stamen is the part that is dried and sold, the bright yellow pollen and purple petals are discarded. Every day I harvest just one or two flowers, but the honey-ish scent is strong enough to sweeten an entire room as they dry out in the sun

In My Kitchen...
Is the rest of my garden harvest.
the task of digging the root crops fell to Dad while Mum handled the above ground beds. My little patch is a far cry from their big organic farm, but I still think we did pretty well

 A close up of my Potatoes and Jerusalem Artichokes

In My Kitchen...
Is a Chocolate Raspberry Trifle made by littlej. She saw the recipe in one of my cooking magazines -maybe Donna Hay?- and presented me with a shopping list and the expectation of a trifle dish. She did a great job, but was a bit disappointed that we didn't get a photo before the layers started to run. I can tell you that it was absolutely delicious, but it took us a week to get through and I'm sure I suffered sugar withdrawal when it was finally gone!

For My Kitchen Garden...
Is a wonderful Quince Tree from my dear friend Pony and her boys. One of my favourite fruits with the prettiest blossom around. Aren't I a lucky little Chef indeed!

So Dear Readers, what's going on in Your Kitchen this month?