Category Archives: Dairy free

Hasselback Potatoes With Porcini

I recently found porcini powder in my local green grocer and it’s my new favourite ingredient!

The boys are not fans of mushrooms but it is more the texture than flavour that they have an issue with so, this powder still gives loads of flavour without the slugs as the boys call them!

Serves 4-6.


1kg baby potatoes, finely sliced, most of the way through

1/2 teaspoon porcini powder

A large pinch of salt flakes

Freshly ground pepper

2 teaspoons oil


Preheat the oven to 180 degrees Centigrade.

Combine all of the ingredients.

Tip into a roasting tin, potatoes with their cut side up.

Bake for 1 hour, spooning over the oil in the pan occasionally.


Satay Burgers

Some nights there are too many comings and goings to allow us to sit down and eat dinner together.

Those nights the boys cook their dinner on the bbq and burgers are a favourite.

I’ve used pork in this recipe but minced chicken is delicious too. As the gluten rolls that we like are long and skinny, I just make the patties to fit the roll.

Makes six burgers.


500g minced Pork

3 tablespoons sweet chilli sauce

3 tablespoons crunchy peanut butter

1/2 cup desiccated coconut

30g fresh coriander chopped

Salt and pepper


Combine all of the ingredients in a bowl and form into burgers.

Heat your bbq or pan over a medium flame.

Once hot cook the burgers, as it is pork, you need to cook it all the way through.

Roast Chicken With Maple Syrup and Mustard

When I made this recently I stupidly left all of the chicken on the dinner table without saving some for myself, my three boys and a friend ate the lot so it must be good!

Serves 4-6 depending on sides and appetites!


2.4kg chicken, cut into 10pieces or chicken pieces, skin on and bone in

2 tablespoons maple syrup

2 tablespoons Dijon mustard

Salt and pepper


Preheat the oven to 200 degrees Centigrade.

Combine the syrup, mustard, salt and pepper and then pour onto the chicken, covering it completely.

Place the chicken pieces, skin side up on the roasting tin.

Bake for 50-60 minutes, basting regularly until cooked through and crispy.

Chicken With Salami

Some nights you just need something quick that uses up what’s in the fridge.

This concoction is great popped on top of a big salad.

I’ve used a felino salami here but just use any salami that you enjoy eating.

Serves 6.


800g diced chicken, breast of thighs

200g salami, finely diced

1 medium onion, cut into thin wedges

Pinch chilli flakes

Salt and pepper

100g baby spinach


Heat a large, non stick pan over medium heat.

Once hot, add the salami and fry until the fat begins to render. Now add the onion and cook until just beginning to soften.

Using a slotted spoon, remove the salami and onion from the pan and set aside.

Turn the heat up to high and add the chicken, season with salt and pepper and sprinkle over the chilli flakes.

Cook until the chicken is golden and cooked through.

Return the salami and onion to the pan, stir through.

Add the spinach to the pan and stir through, as soon as it wilts serve.

Sweet and Spicy Chicken Rub

It’s always handy to have a rub recipe up your sleeve!

This is one of my favourites, not too spicy and the boys love the sweetness.

Serves 6.


2 tablespoons brown sugar

1 tablespoon sweet paprika

2 teaspoons salt

1 teaspoon oregano, rubbed

1 teaspoon onion powder

1 teaspoon chipotle chilli powder

1/2 teaspoon garlic powder

Freshly ground pepper

2kgs chicken wings, tips removed


Combine all of the rub ingredients together.

Sprinkle the rub over all of the chicken and refrigerate for 4 hours.

Preheat oven to 190 degrees Centigrade and line a baking tray with parchment.

Place the wings in the prepared tin, skin side up.

Bake for 60 minutes, basting regularly.

Warm Rice Salad

As we roll through summer here in Western Australia salad becomes my go to veg option and now with the boys being teenagers, I need to bulk out the salads more to fill them up!

Serves 6-8.


200g basmati rice

375mls water

120g iceberg lettuce, finely shredded

100g cucumber, finely sliced lengthwise, I use a potato peeler

4 large spring onions, sliced at an angle

80g fresh coriander/cilantro, roughly chopped

6 dried figs, chopped into 4-6 pieces each

1 red chilli, deseeded and sliced

80g shelled pistachios

25mls lime juice

25mls olive oil

1/4 teaspoon sumac

Salt and pepper


Wash the rice, pour it into a pan with a tight fitting lid, add the water and cover. Bring the rice up to the boil and then simmer, covered for 12minutes. Turn the heat off and let the rice sit for 10minutes. Do not take the lid off during the cooking and sitting period!

Allow the rice to cool a little.

Heat a dry frying pan over medium heat and add the pistachios.

Dry roast for 3 minutes and then tip the nuts onto a chopping board.

Once the nuts are cool enough to handle, roughly chop.

Combine the lime juice, oil, sumac, salt and pepper, check the seasoning.

Fork through the rice and tip into a large bowl, add the vegetables, fruit and nuts, stir well, finally pour in the dressing and stir again before serving.

I sometimes keep a few pistachios back to throw on top at the end.

Green Chicken Burgers

You always need a good chicken burger recipe and this one is a cracker.

Made on the BBQ or in a pan it works well both ways.

Makes 6 burgers.


500g minced chicken

75g chickpea flour

30g fresh coriander, leaves and stalks chopped

2 spring onions/green onions, sliced finely

1 garlic clove, crushed

1 jalapeño, deseeded and finely diced

Salt and pepper to taste


Combine all of the ingredients in a large bowl and place in the fridge for at least two hours.

Heat a little olive oil in a non stick pan over a medium to high heat.

Form the meat into six patties.

Place the patties into the pan and cook for 5-6 minutes and then turn and cook for a further 4-6 minutes until cooked through and golden.

Serve with some fresh aioli in a gluten free or regular bun.