Failsafe Main Course

2. Mains

Chicken Pie
Quick Chicken Drumsticks
Chicken and Cashews
Hugh's Spring Rolls
Lamb Stew
Meat Pie Filling
 Microwave Rice
Mince stir fry
Oven fried Lemon Chicken
Pasta Sauce
Sausage Rolls
Stir Fry
Vegetarian Casserole
Meal Ideas


Chicken pie

Peeled and cooked potato- sliced.
Cooked chicken - broken into small pieces.
White sauce -milk,cornflour,salt,butter,cheese.
Cooked leeks.
Place slices of cooked potato along bottom of an oven-proof dish.
Combine - chicken and white sauce, then spread over top of potato.
Spread leeks or other suitable veg over chicken mixture.
Finally, another layer of cooked potato and grated cheese over top.
Bake in the oven until heated through and cheese top is golden brown.
Can easily be frozen cooked/uncooked.
Make small dishes or large for friends or family meal.
Linda B
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10 - 12 chicken drumsticks, skin peeled off
1 large tin pears in syrup, check for hard ones and discard
1/3 the sugar syrup from the tin
4 tablespoons golden syrup
Lay drumsticks out in a baking dish, place pears, syrup and golden syrup in the food processor until smooth
Pour mixture over drumsticks and bake at 180 degees for about 1 hour. Recoat the drumsticks with the mixture about ˝ way through baking.
Jenny S
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 This one is for when you have a little bit of time for preparation but it
is worth it.
500g chicken breast fillets
1/2 cup rice flour
1 teaspoon sugar
1 teaspoon salt
1/4 cup cashews processed with one large clove of garlic
chopped or shredded cabbage
Chop chicken into strips (as for stir frying). Put rice flour in a freezer
bag and coat the chicken in it. Shallow fry in some oil. Set cooked
chicken aside in a dish with some paper towel to absorb excess oil. Drain
most of the oil from frypan and discard.
Add processed cashews and garlic to frypan with salt and sugar and a dash
of water. Stir until it forms a fairly runny sauce. Add more water if
needed - even a cup or so. Add cabbage and chicken and stir until the
whole lot is coated in sauce. Put the lid on and let the cabbage steam
while you serve up the pasta and beans etc. You could even do the first
bit earlier in the day and just do the sauce bit at dinner time. Serves
Diane S
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(makes about 24 - excess can be frozen uncooked for lunches etc)
300g beef mince (or pork mince if tolerated)
170g chicken breast, freshly minced
3 spring onions, chopped
20 green beans, chopped
3/4 cup cabbage, finely sliced
1 clove garlic, minced
1/2 cup bamboo shoots, chopped
(+/- 1/2 cup mung bean sprouts)
30g bean starch (bean thread) noodles (can substitute rice vermicelli)
about 24 frozen spring roll wrappers, or rice paper

Lettuce leaves to serve.

Soak the bean thread noodles in boiling water for about 20 minutes, drain.
Combine all other ingredients in a large bowl. Mix well and place about 1
1/2 tablespoons on the corner of each spring roll wrapper. If you are using
rice paper, you will have to soak it quickly in warm water first- maybe need
to use 2 papers together for each spring roll, for added strength.
Roll up the wrapper like a little parcel and put aside on a plate under a
damp cloth to prevent drying out. Deep fry spring rolls in canola oil.
Serve in lettuce leaf cups.

I fry left over rolls in the morning and put them in the lunch box to be
eaten cold with lettuce.
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from Failsafe newsletter 1. yummy
Indian-style lamb
with leeks and potatoes
800g diced lamb
1 tsp finely crushed garlic
125 ml canola oil
1 tbs sugar
500g leeks, cut crosswise into fine rings
500g potatoes, peeled and quartered
1˝-2 tsp salt

 Put lamb in a bowl. Add garlic, mix well, cover and set
aside for 2-3 hours. Heat the oil in a wide, heavy-based pan
over a medium-high flame
until smoking hot. Scatter in the sugar and immediately add
the leeks. Stir and fry the leeks until they are a rich
brownish colour. Add the meat.
Stir and fry the meat for about 10 minutes or until it
browns lightly. Now put in the potatoes. Stir and fry them
for about 5 minutes. Add the salt
and 300 ml water. Bring to the boil, cover, lower the heat
and simmer for about 1 hour or until lamb is tender. Stir
gently once or twice during
cooking. Serve with steamed rice, plain (not spicy or
pepper) pappadums, pear chutney (from Friendly Food) and
green beans. Serves 6.
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This is great as a pie filling and have also used it as a topping to pasta.
500g mince
whole leek chopped
equal amount of cabbage to leek
2 cloves garlic
heaped teaspoon cornflour
enough water to make sauce - about 2 cups.
Put together and boil down and then add :
1 tbsp Golden Syrup
2 shallots
chopped handful of mung bean sprouts
Cook together until soft. For the pies I let it cook down a bit but kept it runnier for the pasta.   Hope you enjoy this one.  I also make a chicken pie which is a white sauce with  garlic and shallots added and then to that I put in cooked chicken,celery, parsley and peas. This is popular when we go out too - people think our 'diet ' isn't too bad then !
For crust, see recipes under Baking General.
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  2 spring onions finely chopped
mixed with 1 tablespoon butter
cook on high for 1 minute
add 1 cup rice - mix cook 1 minute 30 seconds
add 2 cups boiling hot chicken stock - stir
with a lid on cook 6 minutes on medium - stir
cook for a further 6 minutes with lid on
stand 1 minute  enjoy as is or add cooked  hot vegetables , butter beans
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2 cups hot water or chicken stock
1 cup rice
1 tablespoon nuttelex
1 teaspoon salt
Microwave covered on high for 12 minutes
Stand covered for 3 minutes
Return to microwave for further time if needed
Jenny S
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 I used the chokos in a modified chow mein recipe.  I stir-fried mince with shredded cabbage, beans and  chokos, seasoned with a little homemade chicken stock.  I  chopped the chokos into julienne type strips. I put the chokos in last because I heard you shouldn't cook them for too long. It was yummy and my kids kept asking for more. I  used a failsafe chicken stock that I had in the freezer.  I cooked up some trident noodles and put the chow mein on top.  Even my husband came back for 2nds.!!
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 Allow at least one chicken breast per person.
Rice flour
Rice Crumbs
Butter or oil
Put about 1/2 cup rice flour into freezer bag, beat a couple of eggs in a
dish or small jug, fill a bowl with crumbs. Coat chicken in flour, egg,
then crumbs and lay in an oiled baking dish in a single layer. We have
butter so I use about 125gm for 7 fillets, melt it and pour over the top.
Cook in hottish oven, say 190-200° C until golden brown - approx 40 mins.
I have made it by spraying with cooking oil but make sure you give it a
good dose. Baste and drain half way through if necessary.


 1/4 cup sugar
1 tablespoon cornflour
3/4 cup hot water
1 teaspoon citric acid
1 1/4 tablespoon salt
1 large clove garlic (optional)
sprinkle of parsley (optional)
Mix sugar and cornflour together in a little saucepan. Slowly add hot
water and stir until dissolved. Cook until mixture thickens. Remove from
heat and add citric acid and salt and stir. If using garlic, sauté it in
the microwave and add to the sauce. Serve with mashed potatoes, beans and other vegetables.
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For a pasta sauce, I cook chicken in a frypan without browning, add vegetables  (shallots are good), then add some mayonnaise and heat through.
I usually use the smaller amount of citric acid if I'm mainly using it for pasta, more if I'm making something like a potato salad.
Here is the recipe, with my adjustments:

1/4 cup arrowroot (or cornflour)
1/4 cup sugar
1 tsp salt
1-2 tsp citric acid
1 1/4 cups water
2 eggs
175 ml canola oil

 Cook together arrowroot, sugar, salt, citric acid, water until thickened.
Put in blender, and while whizzing, add eggs and drizzle in oil.

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I make up a mix for our local butcher on a regular basis he is making approx 120kg per  month: 2 kg of brown rice flour, 10 leeks finely chopped and sauted in canola oil, 40 cloves of garlic chopped and sauted in canola oil, 1 1/2 cups of sea salt This makes up  30kg of sausages.  I take up a batch of fill and he makes the sausages first thing when the machines are sterile lets them hang for a few hours and then freezes them in packs  of 10.  I use these for our sausage sizzles at school for all of the children
Deb H

I also add fresh bread crumbs to the meat for sausages and sausage rolls.  It serves 2 purposes:- it absorbs any excess fat when they cook so they don't dry out and this also  stops them tasting greasy and chewy.  It also makes them cheaper to make!! (which is a bonus in any household).  Another good addition to the mix (apart from finely chopped  - almost minced - shallots or leeks and garlic which also add "juices" as well as flavour) is Brigit's Pear Ketchup (recipe in Fed Up
I have a Kenwood mixer which has adapters for all the thing!!  One at the top for a  blender and one at the front (above the beaters) for all sorts of attchments - cream maker, mincer and sausage maker amongst others.  I get the sausage skins from my  butcher.  If you sprinkle them with salt they last for quite a long time in the fridge.  If you can get hold of a piping bag you can make sausages this way but it is fairly labour  intensive (and certainly helps if you have one person to keep the nozzle in the skin and help work the meat through the skin while the other person feeds it in the other end and  pushes it through).  You have to be careful though as the skins can tear if too much pressure is put on them.  Also, a tip, get thick sausage skins not thin ones - thin sausages are really hard to make.

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 If you can,  use Butter Puff Pastry.
2 slices of bread
( which we make) which have been soaked in warm water and then squeezed and
I also grate in a pear.
    This is very popular here and can be eaten hot or cold ( for those with
school that can't /won't heat them)
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I make oven fries by peeling and microwaving potatoes, the idea is to
undercook them slightly (tricky!!). Then, once they are cool enough to
handle, I cut them up into chip sized pieces and coat them in canola oil by
putting them in a plastic bag with the oil and gently rolling them around
(this is the least-mess method). Then spread them out on an oven tray and
bake for around 20-25 mins on about 180 degrees C (any hotter results in
burning/over browning). My kids love them. We also do swede for the adults
in this way at the same time. It is possible to freeze the oiled, unbaked
chips for later use as well.

We don't eat fish as two of us (me and son) are too amine sensitive, but we do
have schnitzel (both veal and chicken) regularly and this method can be used
with fish also as well as lamb cutlets.

To make failsafe bread crumbs, start with preservative/vinegar free white
bread, removed crusts and cut each slice in half or thirds, bake in 180
degrees C oven until golden brown. Allow to cool (only needs to cool for a
few minutes if you're short of time) and either use a food processor to crumb
it or put the toasted bread in a plastic bag and roll over with a rolling pin
or similar to crush. (These bread crumbs are vastly superior in flavour to
anything you can buy and once you have eaten food with homemade crumbs you
will never want to use and other sort of crumbs.)

To coat the meat: prepare a mixture of flour and milk (or substitute) - this
should be a thin mixture, about the consistency of cream as if it is too thick
the crumbs will be more likely to fall off during cooking. Dip the meat in
this mixture then roll it in the crumbs to coat.

Cook in frying pan in about 2 mm of canola oil - don't over heat the oil as
this can produce some nasty chemicals which aren't good for anyone - even if
they don't obviously react to them. We drain the schnitzel on paper towels to
remove as much oil as possible.

 I have also used this recipe to make 'chicken nuggets' using bit size pieces
of chicken
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In my Stir Fry I use: fresh garlic, lamb, chicken or beef, swede sliced into julienne  pieces, bok choy (moderate salicylates), beans, cabbage sliced finely, celery and leek sliced

For the rice I cook it in the microwave as follows: 2 cups of hot water or chicken stock (I  use the bones from the chicken soup to make stock and freeze) 1 cup rice, 1 tablespoon nuttelex, 1 teaspoon sea salt. Microwave on high for 12 minutes.
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 As I was preparing the Mince Casserole in Fed Up [p251], planning to use
some veal mince, my husband announced "If I may say this, ah, I don't much
like veal, that's all". So I proceeded with the rest of the ingredients
and we had a lovely creamy textured veg-casserole. In addition, I never
use cheese, instead I add a teaspoon of salt to a white sauce, thickened
with cornflour, and everyone is completely fooled, thinking that I make
the best cheese sauces in the world! This trick goes way back to my
non-dairy days.
So the recipe went like this:
4 large potatoes, knife-peeled and sliced thin
1 clove garlic chopped, mixed with 1 sliced leek
quarter cabbage, diced
2 cups white sauce using large scoop Nuttelex, melted, cover with generous
cornflour to blend, 1 cup soy milk, 1 cup water, 1 tsp salt.
Cover the base with a layer of potato, then half of the garlic and leek
and half the cabbage. Repeat the layering and cover with two cups of white
sauce. Cook uncovered at 170 in fan forced (180 in conventional) for one
Benitta R
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These are some of our favourites:
- Pasta with failsafe mince (ie garlic,leek, salt, sometimes homemade
  chicken stock), with salad. If amines are a problem you can cook the mince
  in the microwave, but mix it well as it starts to cook or it forms large
-Spanish omelette: Fry together cubed cooked potato (eg leftovers after a
roast), leek, garlic. Mix eggs, soymilk, parsley, salt. Pour over potatoes
etc in the frypan, cover, cook til set.

- Fried rice: include garlic, leek, other failsafe veg (eg cabbage, celery),
plus egg and cooked leftover meat (eg roast lamb)to make it more of a meal.
Flavour with mixture of salt, 1 tsp golden syrup mixed in ~2 tbsp water -
add just before serving.

- Noodle soup: Cook veg (leek, cabbage, celery, choko) in homemade chicken
stock, flavoured with garlic, salt. Add colour-free 2-min noodles.

- Chicken stir-fry : Mix chicken strips with 1tsp each garlic and golden
syrup. Stir fry until sealed, add veg (leek, choko, beans, celery,cabbage,
mung sprouts,even the outside leaves of lettuce are good, but put them in at
the last minute). Stir well. Pour over ~1/3 cup salted water or chicken
stock. (Add lettuce now) Thicken with cornflour dissolved in water.

- Hamburgers: Mince patties with egg, garlic, finely chopped leek, salt,
sprinkle of citric acid. Serve on rolls or toast with lettuce, sprouts,
sometimes an extra fried egg. (Non-failsafe family members can add whatever
they like- beetroot, tomato, sauce, etc, which means everyone is happy!)
Rissoles with chips and salad. Mince patties as above. For quick chips,
cut small potatoes in quarters, or large ones in eighths, cook in microwave
until just soft. Put onto baking tray greased with canola oil, and bake in
oven until golden (I don't even turn them and they are fine.)

- Steak and chips with salad.
- Lamb chops with mashed potato and veg (eg beans, brussel sprouts, choko).

 To make cooking quicker I use crushed garlic (Masterfoods- it doesn't have
added vinegar unlike most other brands), and quick veges eg cabbage, celery,
sprouts that take little time to prepare.

- schnitzel (chicken and beef) - that way the bread crumbs brown but the meat doesn't -
it just get cooked (and very quickly at that).  Serve it with a failsafe
salad (of iceberg lettuce, mung bean sprouts, sliced leeks, bean sprouts,
celery, red cabbage (shredded), sprinkle of parsley and dressed with
failsafe oil that has had a handful of garlic cloves soaking in it) and
baked potato slices topped with chives.  This is such a nice meal that all I
vary is the meat and serve it about 3-4 times a week.  I fill in the other
days with home-made fish and chips, vichysoisse and damper, chicken fried
rice, chicken omelette, and baked home-made spring rolls.
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