Crunchy chicken salad

I was originally going to eat these chicken drumsticks straight out of the oven but they were SO much better made into a salad! The flavours were subtle but fabulous nonetheless. 

CRUNCHY CHICKEN SALAD (serves 2)

Chicken 

4 chicken drumsticks

1/8 tsp ground ginger

1/8 tsp ground coriander

1/8 tsp ground cardamom

1 tsp extra virgin olive oil 

Salad

One batch of goat ricotta - around 100g/3.6oz (recipe here) 

2 medium carrots

2/3 large cucumber

1/4 cup fresh parsley, (no stalks)

1. Preheat oven to 235°C/455°F

2. Combine spices and oil in a small bowl

3. Wash and dry chicken legs

4. Lay the drumsticks in a small oven tray, pour or spoon the mixture evenly over the top and rub all over using your hands

5. Bake for 30-45 minutes or until cooked through (test with skewer in the thickest part of the leg - the juices will run clear when cooked)  

6. While the chicken is cooking, make a half batch of goat ricotta 

7. Remove end from carrot then peel and dice

8. Remove end from cucumber and dice 

9. Slice parsley finely

10. Combine vegetables, ricotta and parsley in medium-large sized bowl

11. Remove chicken from oven and leave to cool for a few minutes

12. Strip meat from the legs and mix into the salad

Serve into two bowls and enjoy immediately ❤️ 

Ingredient information (based on advice by SIGHI)

- Ginger is rated 1

- Olive oil is rated 0 but is incompatible for those with a salicylate intolerance

- It is unknown whether goat milk is a liberator of histamine so best to eat this when symptoms are stable

- All other ingredients are rated 0 without caveats

0 - Well tolerated, no symptoms expected at usual intake 

1 - Minor symptoms, occasional consumption of small quantities is often tolerated 

2 - Incompatible, significant symptoms at usual intake 

3 - Very poorly tolerated, severe symptoms

Hot tips!

🔥 Replace olive oil with any other tolerated oil

🔥 Plain ricotta will also work - recipe here 

🔥 If only serving one person, halve the salad ingredients and freeze two of the chicken legs in a zip lock bag

Hash browns with goat ricotta and peas

This is a simple topping that would also be lovely on pasta or toast. 

HASH BROWNS WITH GOAT RICOTTA AND PEAS

Half batch of goat ricotta (recipe here) 

1/3 cup peas

5 medium fresh mint leaves

Large potato

2 egg yolks

1/4 tsp sweet paprika (optional)

1 tsp butter (or tolerated oil)

1. Make a half batch of goat ricotta 

2. Slice the mint leaves finely

3. Mash peas with a potato masher or with the bottom of a glass

4. Combine ricotta, mint and peas and set aside

5. Peel and grate potato

6. Combine potato, yolks and paprika

7. Heat butter or oil in a medium fry pan on medium heat

8. Spoon in about 3 tbsps potato mix and shape into a thin circle. Press down well

9. Cook until browned underneath - lift very gently with a spatula to check. If it falls apart it's not ready! 

10. Once cooked, flip gently and cook the second side until browned

11. Repeat until all mixture is cooked - makes about 4-5

12. Stack hash browns one on top of the other and scatter ricotta mixture over the top 

Enjoy immediately ❤️ 

Ingredient information (based on advice by SIGHI)

- Peas are rated 1

- Mint is rated 0 but is incompatible for those with a salicylate intolerance

- It is unknown whether goat milk is a liberator of histamine so best to eat this when symptoms are stable

- All other ingredients are rated 0

0 - Well tolerated, no symptoms expected at usual intake 

1 - Minor symptoms, occasional consumption of small quantities is often tolerated 

2 - Incompatible, significant symptoms at usual intake 

3 - Very poorly tolerated, severe symptoms

Hot tip!

🔥 If you tolerate salt, add a good pinch to the hash brown mixture

Low histamine Greek salad

A fabulous meal doesn't always have to be difficult to make. Apart from the ricotta, which is quite simple, this is just a lovely salad that takes no effort to put together. 

LOW HISTAMINE GREEK SALAD

1/4 red bell pepper/capsicum

1/2 cucumber
2 heaped tbsps fresh goat ricotta (recipe here) 
Small handful tiger nuts

1. Make a half batch of goat ricotta 

2. Remove seeds, white spines and stalk from capsicum/bell pepper and cut into bite sized pieces

3. Cut cucumber into bite sized pieces

4. Toss all ingredients together in a bowl 

Enjoy immediately ❤️ 

Ingredient information (based on advice by SIGHI)

- All ingredients are rated 0

- It is unknown whether goat milk is a liberator of histamine so best to eat this when symptoms are stable

0 - Well tolerated, no symptoms expected at usual intake 

1 - Minor symptoms, occasional consumption of small quantities is often tolerated 

2 - Incompatible, significant symptoms at usual intake 

3 - Very poorly tolerated, severe symptoms

Hot tip!

🔥 Try a sprinkling of dried oregano for a tiny burst of extra flavour