FODMAP: Braised Beef Cheek with buttered Spinach and Parsnip Potato Puree

I recently began working for a client whose special needs require a diet that was founded in Australia called FODMAP. Primarily it is a diet based on healing an imbalanced gut, and this is done by eliminating certain foods, particularly garlic and onions. When I first came about the diet, I felt terrible about having to alleviate such tasty seasoning to my client’s foods. After all, EVERYTHING that tastes good has garlic and onions. But through practice and research, I have found ways to deal with it and still have the food taste good. One being garlic infused olive oil, which really does work to add the garlic flavor. Also the tops of scallions and leeks (green bits) are allowed and can be used in place of onions. All meats are also allowed so I have taken to cooking quite a bit of meat lately. Below is a recipe I adapted from Angela Hartnett, which retains its flavor and richness even with all the adaptations.

Serves 2

For the Beef Cheek:

1 beef cheek

2 tbsp potato starch/flour

2 tbsp olive oil

1 carrot/chopped

1 celery stick/chopped

1 leek/ green only/ chopped

1 oz pancetta cut into cubes

1 bouquet garni

6 black peppercorns

1 tbsp tomato puree

½ bottle red wine

½ litre homemade veg stock (no garlic or onions)

1 tbsp of balsamic vinegar

1 tbsp of worcestershire sauce

salt and pepper

2 tbsp chopped parsley

Trim the cheek and remove as much sinew as possible. Sprinkle the flour on the cheek and season. Heat the oil in a pan and brown on all sides. Set aside. Add the carrot first and a little more oil. Brown it then add the celery and leek. Add the cubed pancetta. Add the herbs and peppercorns. When everything is golden add the tomato puree and cook for two minutes. Add the red wine and scrape any residue at the bottom of the pan. Cook until it is sticky (about 15 minutes) and then put the cheeks back in. Cover with stock. Bring to a boil and cover. Simmer over low heat for 1 to 1 ½ hours. The meat should almost be falling apart.

Once it is cooked, take out the meat and set aside. Pass the liquid through a sieve then pour into a pan and reduce into a slightly thick sauce, or about ten minutes. Add the balsamic and worcestershire. Then carve your cheeks. Sprinkle with parsley.

For the mashed Potatoes:

1 ½ to 2oz floury potatoes (king Edward, harmony, cara, estima) peeled and cut into chunks

2 Parsnips Sliced and peeled (roast in oven for about 20 minutes at 200C on a baking sheet with olive oil, salt and dried herbs)

50 grams butter

1 fl oz almond or soy milk

1 fl oz of lactose free cream or oat cream

2 tbsp garlic infused olive oil

chopped chives

Cook the potatoes in boiling salted water for 15 minutes. Drain and return to the pan to get off any excess moisture. Peel skins. Mash the potatoes and add to a food processor with the roasted parsnips. Add the butter, milk, and cream and season. Blend until creamy. Fold in the chives.

For the Spinach:

Four large handfuls of spinach leaves

Tbsp butter

3 tsp garlic infused oil

3 scallion tops

s (FO