Turkey/Chicken Leg Casserole

This recipe is an extract from the GAPS Book as a staple for the Introduction Diet as well as the full GAPS Diet.  It is an easy delicious meal to prepare and is easily modified to cater for need or preference.  Please refer to the clinical notes for people undertaking the Introduction Diet Stages for […]

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Turkey/Chicken Leg Casserole
This recipe is appropriate for the Introduction Diet from Stage Two onward, however if sever digestive disturbances are experienced, please refer to the clinical notes below for modifications.
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Prep Time 30 Minutes
Cook Time 2.45 hours
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Ingredients
Prep Time 30 Minutes
Cook Time 2.45 hours
Servings
People
Ingredients
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Instructions
  1. In a large oval casserole pot, add the stock, water, slat, tomato puree, cayenne pepper and herbs.
  2. Mix well and then add the turkey or chicken legs
  3. The tops of the turkey legs will be exposed from the other ingredients. Brush the legs with some duck fat and lightly salt the legs.
  4. Add Diced onion, celery and crushed garlic to a fry pan with a tablespoon of duck fat and saute until soft and then add to the casserole pot.
  5. Add the casserole pot to a preheated oven at 160 Degrees Celsius WITH LID OFF for 2 hours and 45 minutes.
  6. After the Casserole has been cooking for 2 hours, add the chopped vegetables. Mix them well into the sauce and leave cooking for a further 45 minutes.
  7. When the vegetables are cooked, remove the casserole from the oven. Serve the meat and vegetables on a dish and pour a few tablespoons of the sauce over the top.
Recipe Notes

Clinical Notes

Fibrous vegetables such as celery must be avoided for people with severed digestive disturbances such as diarrhoea.  Broccoli and Cauliflower stalks must be completely removed only using the heads and vegetables containing any seeds, or skins must be removed.

Chicken Vegetable Pie

You will need 4 mini pie pots (size 4cm width opening from the top) This is a delicious meal on it’s own, served with a salad and fermented vegetables on the side.  It is a great winter warmer for all the family. Print Recipe Chicken Vegetable Pie Votes: 0 Rating: 0 You: Rate this recipe! […]

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Chicken Vegetable Pie
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Course Main Dishes
Cuisine Full GAPS Diet
Prep Time 20 Mins
Cook Time 40 Mins
Passive Time 45 Mins
Servings
Pies
Ingredients
Pie Filling
Course Main Dishes
Cuisine Full GAPS Diet
Prep Time 20 Mins
Cook Time 40 Mins
Passive Time 45 Mins
Servings
Pies
Ingredients
Pie Filling
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Instructions
Pie Pasty Prep
  1. Preheat the oven to 150 Degrees Celsius
  2. Place all pie pastry ingredients into a bowl and kneed with your hands, massaging and squeezing the ingredients until it forms a tight ball. You can also get this effect very quickly if you place all ingredients in a thermomix for 20 seconds on speed 4.
  3. Roll the dough flat so that it is approximately 1cm thick. Cut out sections of the dough to fill 4 mini pie pots (size 4cm width opening from the top) and press them into the bottom and side walls with your fingers. Make sure to leave enough dough to make the lids.
  4. With the remaining pastry and cut offs, roll out the dough again and cut out 4 lids.
  5. Place the bottoms of the pie crust pressed into the pie pots into the oven and cook for 15 - 20 minutes. Place the lids into the fridge for later.
Preparing the Filling
  1. Bring to boil the chicken breast in two cups of chicken stock.
  2. When chicken is cooked, remove the chicken and dice it up into small bite sized pieces for the pie.
  3. In a separate fry pan, saute the onion and garlic.
  4. Chop pumpkin and carrots to small bite sized pieces. Cut the heads from the broccolini and add them to the chicken stock in the pot along with the carrot and pumpkin pieces..
  5. Also add the onion and garlic along with the chicken to the chicken stock.
  6. Add all remaining chicken filling ingredients and bring to the boil and then reduce the heat to a simmer on a low heat for 45 minutes.
Putting it all together
  1. When all ingredients are cooked and ready, remove from the stoce and prepare the pie bottoms for filling.
  2. Evenly scoop the chicken pie filling into each pie pot crust filling.
  3. take the pie crust filling lids from the fridge and place them over the top of each pot. Pinch the sides of the pastry to connect the base of the pie with the pie tops. alternatively you can use a fork to do this.
  4. Spear the tops of the pie with a fork and place the pots on a tray in the oven. Cook for 20 minutes ( or until lightly golden brown) at 150 Degrees Celcius.
  5. Remove and let cool for ten minutes before serving.

Organic Chicken liver pate

Organ meats are recognised as a ‘top GAPS nutrient dense food‘ and to ensure you are nourishing your body adequately this recipe will allow you to get your daily portions to optimise healing.  Many people having tasted liver on it’s own before (like myself) may feel that it is not on their fabourite go to […]

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Organic Chicken liver pate
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Soaking Solution
  • 2 Cups Kefir if you have a food allergy to dairy kefir, lemon juice or apple cider vinegar work great too.
Chicken Liver Pate
Servings
Ingredients
Soaking Solution
  • 2 Cups Kefir if you have a food allergy to dairy kefir, lemon juice or apple cider vinegar work great too.
Chicken Liver Pate
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Instructions
Preparation and Soaking
  1. After you have frozen the liver for two weeks prepare your liver by soaking it. Simply add the liver to a glass bowl and pour the kefir over the top making sure it is all covered and place it in the fridge for 4 hours or overnight. This will help to remove any impurities, tenderise the liver and improve the flavor of the liver.
  2. When soaking is complete, wash the liver to remove the kefir with filtered water.
Liver Pate
  1. Heat oil/fat in pan and add onion, celery and garlic and sauté for 1 minute
  2. Add liver and sauté till opaque
  3. Add herbs if selected and let cool
  4. Transfer to the blender and remaining oil/fat and blend till smooth
  5. Transfer to glass container and refrigerate
  6. Add melted ghee or lard over the top to create a skin to preserve the colour. Sprinkle a little herbs over the top for garnish if you wish.
  7. Alternatively transfer mixture to ice cube trays and freeze
Recipe Notes

Clinical Notes

Another way to supplement with liver if you do not like the flavour of pate is to freeze it raw and cut them into small capsule sizes and swallow them whole like a capsule.  This way you will not taste the liver as it is swallowed whole.  If you do this option, be sure to freeze the liver for two weeks first.

GAPS Staple Casserole

This recipe is referred to by Dr Natasha Campbell-McBride as the ‘Italian Meat Casserole’ and we believe it is a staple dish that is easy to cook with it’s versatility in what can be used. It is a slow cooked method in the oven that produces a lovely tender meat that falls off the bone […]

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GAPS Staple Casserole
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Prep Time 35 Minutes
Cook Time 4-6 hrs
Servings
People
Ingredients
Meat and Stock
  • 1 Lamb Shoulder See notes for other meat options
  • 1 Litre Filtered water Approcimate: this is dependant upon how bif the pot is and the size of the lamb
Herbs & Spices
Vegetables
  • 6-8 Cloves Raw Garlic Crushed - See notes caution
  • 1 Whole Onion Large - See notes caution
  • 2 Whole Celery sticks Finely diced - Only use celery on Full GAPS Diet
  • 2 Whole Carrots Finely diced - See notes caution
  • 1/2 Whole Pumpkin Cubed - See notes caution
  • 1/2 Head of Cauliflower or Brocoli - Cut and remove all stalks - See notes caution
Special Equipment
Prep Time 35 Minutes
Cook Time 4-6 hrs
Servings
People
Ingredients
Meat and Stock
  • 1 Lamb Shoulder See notes for other meat options
  • 1 Litre Filtered water Approcimate: this is dependant upon how bif the pot is and the size of the lamb
Herbs & Spices
Vegetables
  • 6-8 Cloves Raw Garlic Crushed - See notes caution
  • 1 Whole Onion Large - See notes caution
  • 2 Whole Celery sticks Finely diced - Only use celery on Full GAPS Diet
  • 2 Whole Carrots Finely diced - See notes caution
  • 1/2 Whole Pumpkin Cubed - See notes caution
  • 1/2 Head of Cauliflower or Brocoli - Cut and remove all stalks - See notes caution
Special Equipment
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Instructions
  1. Heat the oven to 140 - 160 degrees Celsius. Place your meat joint or other selection of meat into an oval cast iron pot and fill 2/3 with filtered water. Be sure not to cover the meat joint completely with water, because the exposed part at the top of the meat produces a lovely tasting stock for drinking. This recipe should allow you to save a few jars of stock when you are done.
  2. If tolerated (see recipe notes) dice some onion and celery and crush some garlic and saute in a separate pan with a little lamb fat or duck fat and add to the pot. It is often nice to salt the top of the lamb and add some of the sauteed ingredients on top as well as surrounding the lamb in the stock.
  3. Add salt, dried herbs, bay leaves and a sprig of rosemary. Cover with the pot with the lid and cook on very low heat for 4-6 hours (125 – 140 degrees Celsius).
  4. After 4 or 5 hours add a variety of chopped vegetables. We have made some suggestions for you above that work nicely but feel free to experiment with seasonal organic vegetables. At this time it is essential to leave the lid off in the final stages of cooking and increase the temperature to 180 degrees celcius and cook for a further 40-50 minutes.
  5. When cooked, serve the meat and vegetables and use the stock (strained through a sieve) for a warm drink with your meal. Keep left over stock in the fridge or freezer for later meals or stock drinks.
Recipe Notes

Alternative Recipe Options

You can use any of the following meats (joint meats are easier to digest than muscle meats) Try to use a broad range of different meats each time you cook this meal.

  • Shoulder of lamb
  • Joint of pork
  • Joint of beef
  • Pheasant
  • Quail
  • Venison
  • Whole chicken
  • Turkey legs
  • Lamb shanks

You may experiment by adding a variety of vegetables keeping a broad range in your diet, however make sure you are ready for them - Refer to clinical notes.

The fat content of these meals need to be quite high: the more fresh animal fats you consume the faster the recovery.  Be sure to add fermented vegetables with every serving.  If you are still in the introduction stage, avoid spices at this stage and only use herbs, salt, and bay leaves.  This meal is easy to cook and provides you with a variety of options to choose from.  If you make a large batch, this meal is easily frozen and defrosted and heated in a glass Pyrex dish with a glass lid in the oven.  Cooking several of these meals and freezing them will allow you to have a break in the kitchen.

This method can be achieved with a slow cooker

Clinical Notes:

Introducing new food: If and when you introduce a new food, your patient’s symptoms of diarrhoea return, or pain or any other digestive symptom is experienced, then wait a week and try again after some more healing has taken place because this indicates that they are not ready for this food.

Avoid vegetables and consume only the meat and stock from this recipe if the patient is experiencing profuse diarrhoea.  Vegetables should be added gradually until well tolerated and digestion improves.

*This recipe is appropriate for the GAPS Introduction Diet Stage Two - onward