FOOD INTOLERANCE NETWORK FACTSHEET

line1

A failsafe weekend

In May, Melbourne group leader Jenny organized a childfree, no-cook failsafe weekend at her house. See her story and menu preparations below ….

We had a great weekend at my house in Sunbury with most of the Melbourne failsafers that have attended my meetings coming for all or part of the weekend. DH and boys went and stayed at my Mums for the weekend so we had the house to ourselves!!! Jenny R and Marie K who are organising the Melbourne South Eastern meetings also came. Four of the girls came from interstate and it was great for the Melbourne failsafers to put names to faces of the interstaters they only knew from 'cyberspace'.

I got two of the local restaurants to cater Friday and Saturday night for a failsafe meal and also a local cafe to do failsafe and GF scones, decaf and soy lattes for devonshire tea on Saturday afternoon.

One of the restaurants was a stone grill where they bring the stone to your table and you cook your meat at the table-the stone has nothing on it so was perfect for failsafe needs. Due to the fact that most restaurants get their meat in cryovacced, I insisted that the restaurants buy meat from my butcher, for anyone who was amine sensitive.

Lunches were help yourself - I had pre cooked and frozen sliced chicken fillets, pre made coleslaw and green salad and also Robin’s Dressing on Friday. Bread and rolls were from Bakers Delight and GF needs ordered and frozen from R&R's bakery in Qld.

The idea was that no one had to cook anything for the whole weekend! Poached eggs were on the menu for breakfast both mornings as two of the girls had children with anaphylactic allergy to eggs, so they really enjoyed having an egg as they are unable to have them in their homes.

Sunday we finished off the weekend with a nice relaxation massage from a local masseur - heaven. It was a fantastic weekend with lots of laughs and of course no after effects from eating out!!!!!!

See below for the menus with instructions for preparation given to the restaurants.

++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

AFTERNOON TEA-SATURDAY AFTERNOON [date]

[name of café] [phone number]

2-3pm

Please cook 2 batches of scones-recipe supplied-one GF-flour supplied

One wheat based using 2 cups of SR Flour-any SR flour from supermarket is fine, as preservative free

Please use rice milk supplied for both scone recipes and Nuttelex margarine for recipes and greasing trays. Please also put nuttelex out on table for use on scone plus fresh cream is fine(not one out of tin)

I will supply suitable jam, please store in the fridge, please also put out your usual jam on the table also.

Please have decaf coffee available for cappuccinos and lattes-I will supply soy milk to have for dairy free coffee drinkers.

Any queries don’t hesitate to contact [name] on [phone]

Thank you

++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

DINNER FRIDAY NIGHT 30TH APRIL 2004

[name of restaurant]

Meat

Please pick up custom made sausages (will be frozen-please defrost on Friday only) and fresh chicken and lamb backstraps from O’Shannassy Meats (Manny and John) Friday

Salad-ingredients:

Any of below veggies, NO DRESSING

Iceberg lettuce (only lettuce suitable)
Carrot peeled
Snow peas
Snow pea sprouts
Bamboo shoots
Uncooked green or red cabbage
Celery
Leek, shallots or chives

Jacket Potato-large dirty brown or white washed only, washed only

Cooked for 1-2 hours in oven in foil

I will supply suitable margarine and sour cream for topping to be placed on table

Stone grill-salt ok, otherwise nothing on

Dessert will be supplied by me on the night

Any queries-please contact [name] on [phone number]

++++++++++++++++++++++++++++++++++++

DINNER SATURDAY NIGHT [date]

[name of restaurant] [address] [phone]

7.30PM

MEAT

Fresh Roast chickens (2-3-will confirm numbers next week)

Purchased from O’Shannassy meats - Manny and John on Friday30th or Saturday 1st

Please roast in oven in oven dish (with small amount of water in bottom if desired to stop spitting) for 1 ½ to 2 hours on the night of meal-have ready about 8-8.30pm

*No stuffing in chicken*

VEGETABLES

Potatoes –large dirty brown ones or large white washed only please,

Pumpkin, Carrot and sweet potato all peeled and cooked in supplied canola oil in oven on tray brushed with oil and veggies brushed with oil, OR

Cooked in frypan in supplied canola oil

SAUCE/GRAVY

Please place this on table for those who tolerate to choose if they have it

Leek sauce

I large leek finely sliced
Water
1 teaspoon of nuttelex margarine
1 quantity of white sauce:
2 tablespoons of nuttelex margarine
1 ½ tablespoons of rice flour(supplied)
1 cup of milk or bit more if required
1 teaspoon sea salt (supplied with rice flour)

To make white sauce

Melt nuttelex in microwave, add rice flour and salt and stir to paste.
Add milk and microwave for 30 second intervals stirring with whisk until sauce thickens

To make leek sauce

Cover microwave dish with leek slices, add water until leeks are just covered, add nuttelex, microwave on high for 3 minutes, add leek mixture to white sauce and stir well

May be made on Friday or Saturday and reheated just before serving if needed

Desserts

Gluten free scotch pudding

2 cups GF flour(supplied)
1 ½ cups caster sugar
1 teaspoon salt
1 cup rice milk(supplied)
125 g(1/4 tub) nuttelex margarine

Self saucing sauce

6 tablepoons golden syrup(supplied)
2 cups hot water
60 g nuttelex margarine

In a bowl mix flour, sugar and salt. Add rice milk and melted nuttelex and combine well. Pour into an oven proof dish about 12 cup capacity. This part can be done early in day, then add the sauce ingredients just before baking on the evening of dinner

Sauce: Place golden syrup, boiling water and nuttelex in a jug and mix well, pour over pudding mix. Bake at 180'C for about 30 minutes

Serve with fresh cream or Fruccio soy icecream(supplied)

Chocolate Crème Brulee

Makes 6-8

1 ½ cups milk
300 ml cream
2 eggs
2 egg yolks
¼ cup caster sugar
1 tablespoon cornflour
¾ cup nestle chocolate melts(supplied)

Bring milk and cream to boiling point in medium saucepan until scaulding hot but not boiling.
Combine eggs, yolks, sugar and cornflour in a bowl, gradually whisk into the milk mixture, then return to the heat.
Heat gently, stirring constantly until mixture comes to boil and thickens, blend in chocolate and remove from heat.
Spoon mixture into 6-8 individual dishes greased with nuttelex margarine if needed. Refrigerate for several hours. May be made Friday or Saturday.

Optional: Just before serving top with caster sugar and caramelize with heat


Introduction to food intolerance

www.fedup.com.au

The information given is not intended as medical advice. Always consult with your doctor for underlying illness. Before beginning dietary investigation, consult a dietician with an interest in food intolerance. You can see our list of experienced and supportive dietitians http://fedup.com.au/information/support/dietitians 

© Sue Dengate Update June 2004

line1