checked by dietician Dinner ideas Low FODMAP British recipes

Low FODMAP ham hock hot pot

Please follow and like us on:
Follow by Email
Twitter
Visit Us
Follow Me
Instagram
LinkedIn
Share

This Low FODMAP ham hock hot pot is a very good dinner that makes itself. Well, nearly.
All work that you really need to do is to peel carrots (maybe not even that, if they are fresh and nice) and peel leek off outside, dirty layers, and chop it. Then in with the meat, cook and it’s ready!
Still, though, IT IS NOT A SLOW COOKER recipe, but a pressure cooker recipe, therefore you CANNOT ever leave the pot alone and leave the house, because it might be dangerous.

I had a situation with my very old pressure cooker, when I thought I released the steam, I tried to open it and it exploded, all over my cooker. Luckily, I wasn’t hurt, JUST my cooker, due to water leak, stopped working (it was electric) so it cost me a new cooker…

Now this Tower pressure cooker has a special safety button, that drops down, when you can open the pot. Easy!

This recipe has been approved by a Low FODMAP dietitian, Evelyn Toner.  Find interesting articles about Nutrition, IBS and FODMAP on her blog.

Ingredients for 6 portions of a Low FODMAP ham hock hot pot:


1 whole smoked ham hock (can be bought in butchers)

5-6 carrots
1 leek, green part only, that replaces onion ( onion is high in Fodmaps)
2 fresh bay leaves
600 g of potatoes

Salt, pepper to taste.


Instruction for a Low FODMAP ham hock hot pot:


I use a Tower pressure cooker here, because it is much quicker. It was very similar to one available on Amazon:

 

First, soak the ham hock in water, in the fridge, overnight.
Then, dispose of the water, put ham in the pressure cooker, add water to cover it.
Bring it to the pressure point, until it starts hissing, then lower heat to low – medium and cook for about 30-40 min.
After depressurising, remove the ham hock and remove all of the fat, and cut the meat in about 4 pieces. Put back in the pot, in the same water, and add all the vegetables.
Again, bring it to the pressure point, and then cook for about 20-30 minutes.
You can leave it to depressurise naturally, especially if you’re not in a rush to eat it;).

Flavour with pepper (salt is less needed, since there was enough in a ham hock) and enjoy!

Nutrition facts per portion:

227 kcal
38.5 g Carbs
9.7 g Protein3.9 g Fat

 

 

For more low FODMAP recipes for dinner, go here: https://fitfodmapfoodie.co.uk/category/dinner-ideas

 

Please follow and like us on:
Follow by Email
Twitter
Visit Us
Follow Me
Instagram
LinkedIn
Share

Leave a Reply

Your email address will not be published.

two × 4 =