Category Archives: Brunch

Marmalade Chicken  


Now, I don’t know about your house but in mine we seem to have a never ending drawer full of jars of jam and spreads with just dregs in them!

This is my way of using up the marmalade, simple, effective and rather tasty.

Serves 4-6.

Ingredients 

1kg skinless chicken breasts or thighs, diced

1-2 tablespoons olive oil

Salt and pepper

2 tablespoons orange marmalade 

2 tablespoons wholegrain mustard

250mls chicken stock

Method

Heat the oil in a large oven proof frying pan, once hot add the chicken and season well.

Once the chicken is sealed, add the marmalade, mustard and stock. Cover and bring to the boil, simmer, covered, for 15 minutes.

Preheat the oven to 200 degrees Centigrade while the chicken simmers.

Now uncover th chicken and slide the pan into the hot oven, bake for 10 minutes and then gently shake the pan to cover the chicken in the pan juices.

Repeat this another couple of times over twenty minutes. The pan juices will have reduced and the chicken darkened.

Serve while hot or warm, pouring the pan juices over the chicken.

Baked Beans With Chorizo


As the weather cools down in Western Australia I can’t help going back to comfort slow cooking.

I used to always make baked beans with pork belly or bacon but these days, with the boys happy eating spicier food and enormous quantities of it, I’ve started using chorizo.

It’s best to use a chorizo that you have already tasted, cooked, so you can fiddle with the recipe, you may need more garlic etc. The chorizo I get here if beautifully smoky so I don’t need to add much to make a delicious dinner, served on toasted gluten free bread with avocado and a fried egg on top, heaven!

Serves 6-8 depending on sides.

Ingredients

1 large onion, finely diced

A splash of oil

300g chorizo, skin removed and diced finely, 2mm

2 x 400g tins cannelini beans

1 x 400g tomato pulp or finely chopped tomatoes

2 tablespoons balsamic vinegar

1 tablespoon brown sugar

Salt and pepper to taste

Method

Preheat the oven to 170 degrees centigrade.

Heat the oil in a large oven proof pan over a medium heat.

Add the onion and cook until soft.

Turn the heat up to high and add the chorizo, cook for 5-7 minutes until the chorizo has released all of its fat and is crispy get up.

Now add the remaining ingredients.

Bring up to the boil and place in the oven for 90 minutes.

Check and if too thick add a little water, season if needed and serve.

Gluten Free Donuts

Unfortunately, these don’t last long in our house!

Quick to make, baked not fried and leftovers, if you have any, freeze well.

Makes 18 donuts.

Ingredients

75g Greek yogurt

3 eggs, beaten

125mls oil

1 teaspoon vanilla extract

110g gluten free plain flour

80g ground almonds/ almond meal

2 teaspoons gluten free baking powder

200g caster sugar

Icing sugar to dust

Method

Preheat the oven to 170 degrees Centigrade.

Butter the donut tins very well.

Combine the yogurt, eggs, oil and vanilla

In a large bowl, combine the flour, almond meal, baking powder and sugar.

Pour the wet ingredients into the dry and fold in.

Pour the batter into an icing bag or a large plastic bag. If using a bag, cut the corner off to create a piping bag.

Squeeze the batter out into each individual ring, no more than a third filled.

Bake in the oven for 13-15 minutes.

Allow to cool a little in the tin before tipping out onto a baking rack.

Dust with a little icing sugar and serve.

Cheese And Jalapeño Muffins

Cheese and jalapeño, a match made in heaven here and gluten free to boot!

Sometimes it can be hard to find Mexican cornflour in Western Australia so a great way to get around that is to use crushed up corn chips, it works, I promise.

We have these muffins with a bowl of soup or they go to school for lunches for the boys, any leftovers, freeze on the day of baking. 

Makes 10 large, 120g muffins.

Ingredients

150g crushed plain corn chips

220g grated cheese

3 large jalapeño chillies, deseeded, quartered lengthwise and sliced thinly

125g chickpea/bean flour

50g tapioca flour

50g ground almonds/almond meal

4 teaspoons gluten free baking powder

2 eggs

200g sour cream

1 tablespoon whole grain mustard

150mls milk

Salt and pepper to taste

Method

Preheat the oven to 180 degrees centigrade.

Line a twelve hole muffin tin with large muffin cases, this mix makes ten muffins with my cases.

In a large bowl, combine the crushed corn chips, grated cheese, jalapeño, chickpea flour, tapioca flour, ground almonds and baking powder. Give it all a good stir to combine and season with pepper and a little salt depending on how salty your corn chips are.

In another large bowl, whisk the eggs, add the sour cream and whisk again, add the mustard and milk and whisk a final time.

Now, pour the wet ingredients into the dry, scraping out the mustard seeds that will have sunk to the bottom.

Give the mix a brief stir and then spoon into the prepared cases.

Sprinkle a little extra cheese over the top if you want and then slide the tray into the oven.

Bake for 30 minutes until golden and risen. Allow to cool on a wire rack.

Almond And Raspberry Muffins

These little muffins are a delight, no one can guess that they are gluten free and they are definitely very moreish!

This recipe makes 48 muffins and I can guarantee they will all be eaten but if you have a few leftover they freeze well, I pop them into the school lunch boxes frozen and they are ready to eat by lunch.

Ingredients

150g ground almonds/almond meal

30g coconut flour

50g cornflour

40g buckwheat flour

1 tablespoon gluten free baking powder

100g butter, melted

140g Greek yogurt

1 egg, beaten

125mls milk

120g raspberry jam

Method

Preheat the oven to 170 degrees centigrade. Line two 24 mini muffin trays with cases.

In a large bowl, combine the ground almonds, coconut flour, corn flour, buckwheat flour and baking powder. Give these dry ingredients a whisk to get some air into the mix.

In a seperate bowl, whisk the melted butter and yogurt, add the egg and milk and whisk again.

Now, pour the wet ingredients into the dry and fold in gently, as it begins to combine, spoon in the jam and fold again to just incorporate the jam.

Using a dessert spoon, spoon the batter into the cases, around two thirds full, no more or they will come over.

Once you have filled all the cases, slide the trays into the oven and bake for 20 minutes until golden.

Allow to cool a little on a wire rack, they are delicious still warm from the oven.

Zucchini Slice

image

School has finally gone back in Western Australia for the start of the new school year. I am tempted to do a little happy dance!!!

As ever, I have been on the hunt for a gluten free savoury to go into the lunch boxes and this one has been voted by the boys as a winner!

For a vegetarian option, omit the bacon and add grated sweet potato or just increase the zucchini, carrot and capsicum.

You can serve this warm or cold and it easily cuts into 8-10 pieces.

Ingredients

420g zucchini/courgette grated

200g carrot, peeled and grated

6 large spring onions, finely sliced

20g chives, chopped

180g capsicum/ bell pepper, diced

300g sliced bacon, diced

180g cheese, Cheddar, grated

110g Parmesan, grated

150g chickpea flour, also called besan

2 teaspoons gluten free baking powder

4 eggs, beaten

125mls milk

salt and pepper

Method

Preheat the oven to 170 degrees centigrade. Line the base and sides of a small roasting tin, roughly 20cm x 32cm.

Whisk the egg and milk.

Combine the chickpea flour and baking powder in a large bowl, slowly whisk in the egg and milk mix.

Add the remaining ingredients and mix, season well with salt and pepper.

Spoon into the prepared tin, level out with the back of the spoon and bake for 40 minutes until golden.

Allow to cool a little before cutting.

 

Parmesan and Chive Waffles

image

One of the boys was given a waffle iron for his Christmas so we have had fun trying to come up with gluten free waffles.

These were a real favourite and got them away from the maple syrup and nutella for one breakfast at least over the festive season!

Makes 6-8 waffles depending on your waffle iron size.

Ingredients

150g gluten free plain flour

2 and a 1/2 tablespoons gluten free baking powder

1 egg

290mls milk

70g finely grated Parmesan cheese

3 tablespoons fresh chopped chives

salt and pepper

Method

Preheat your waffle iron.

Using a stick blender, whizz up the flour, baking powder, egg and milk.

Stir in the cheese and chives, season with salt and pepper. Not too much salt as the cheese can be quite salty!

Pour your regular quantity of batter into the waffle iron and cook until golden brown.

Top with ham/bacon and an egg.