Low FODMAP Recipe : Grilled squid with lemon, garlic oil and cumin
4 squid weighing about 250g/9oz each, cleaned
1 lemon, zest only
good pinch cumin
pinch sea salt
1 tbsp garlic infused oil
½ handful of fresh coriander, chopped
Take the prepared squid, make a cut down one side of the body tube and open it. If you have had to use chunks of a large squid, then just lightly score the inside of the flesh, which will help tenderise it.
Mix the lemon zest, cumin, sea salt, garlic oil and olive oil and rub into the squid and leave to marinate for a minimum of two hours in the fridge.
Heat your grill plate until white patches start to appear.
Remove the squid from the marinade and grill either side for no more than two minutes to ensure that you get those lovely black grill lines across the flesh.
Push the squid down with the back of a fish slice and do the same with the tentacles.
Take the squid off the hot grill and serve on a plate with a sprinkling of sea salt, juice of the lemon and sprinkling of fresh chopped coriander. Serve with a mixed green salad.
FODMAPs are short chain carbohydrates (oligosaccharides), disaccharides, monosaccharides and related alcohols that are poorly absorbed in the small intestine. These include short chain (oligo-) saccharide polymers of fructose (fructans) and galactose (galactans), disaccharides (lactose), monosaccharides (fructose), and sugar alcohols (polyols) such as sorbitol, mannitol, xylitol and maltitol.
The term FODMAP is an acronym, deriving from "Fermentable, Oligo-, Di-, Mono-saccharides And Polyols". The restriction of these FODMAPs from the diet has been found to have a beneficial effect for sufferers of irritable bowel syndrome and other functional gastrointestinal disorders (FGID). The low FODMAP diet was developed at Monash University in Melbourne by Peter Gibson and Susan Shepherd.