Category Archives: Dairy free

Peanut And Lime Chicken Wings

In my house the boys go through real fads with what they will eat on their toast!

One of them went through a spell where lime marmalade was his spread of choice but it has gone out of favour so I wanted to use the leftovers up, coupled with peanut butter, garlic and soy sauce it makes a very tasty marinade!

Serves 6.

Ingredients

1.8kgs chicken wings, tips removed and jointed

120g peanut butter

80g lime marmalade 

50mls gluten free soy sauce

4 garlic cloves, crushed

Method

Combine all of the ingredients and leave to marinade for 2-8 hours.

Preheat the oven to 180 degrees Centigrade, line a baking sheet with baking parchment.

Tip the wings and marinade onto the sheet, turn them skin side up.

Bake for 45 minutes, marinating with the pan juices regularly.

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Teriyaki Salmon

This is a nice quick dinner that my boys love. 

By scoring the fish the marinade goes deeper into the flesh and it reduces the cooking time, these fillets were 5+cm thick so if yours are thinner reduce the cooking time!

Serves 4.

Ingredients

2 x 300g salmon fillets, skin on

75mls gluten free soy sauce

2 teaspoons freshly grated ginger

1 tablespoon sesame oil

1 tablespoon brown sugar

1 tablespoon sake

1 teaspoon sesame seeds

Method

In a non reactive dish, combine the soy sauce, ginger, sesame oil, sugar and sake.

Take each fillet and lightly score with a knife, but not through to the skin.

Place the salmon, flesh side down, into the marinade and marinade for 20 minutes.

While the fish marinades preheat the oven to 220 degrees Centigrade or get you BBQ heated. If using the oven, line a baking sheet with baking parchment.

Gently remove the salmon from the marinade, place skin side down on the baking parchment, drizzle over a little more marinade and then sprinkle over the sesame seeds. If using a BBQ, I just pop the salmon skin side down onto the flat plate, sprinkle over the seeds and close the BBQ, it’s normally done within 5 minutes.

Bake for 8-10 minutes. Allow to rest for five minutes before serving.

Double Oregano Chicken 

The oregano is growing like a weed in the garden just now so I am trying to come up with ways to use it up.

Serves 6-8.

Ingredients

8 large chicken thighs, bone in, skin on

15g fresh oregano leaves

6 garlic cloves

12 sun dried tomato halves

5g fresh parsley leaves

2 tablespoons dried oregano

45mls olive oil

Salt and pepper

Method

Whizz all of the ingredients, except the chicken, in a food processor to give you a thick paste.

Smear the paste all over the chicken and pop into the fridge to marinade for 4-8 hours.

Preheat the oven to 200 degrees Centigrade.

Place the chicken in a roasting tin, skin side up. Cover with foil and slide into the oven for thirty minutes.

After thirty minutes, remove the foil and baste the chicken with the pan juices, bake for a further 30-40 minutes, basting regularly, until the chicken is cooked through and well coloured.

Allow to rest for 10 minutes before serving.

Breakfast Tacos With Harissa Potatoes And Corn

A seriously tasty breakfast taco, heaps of flavour and filling too!

Serves 2.

Ingredients

Oil

10 cooked baby potatoes, quartered

1/4 cup fresh corn

1 tablespoon Harissa paste

1 tablespoon chopped fresh coriander

4 eggs

4 corn tortillas

Salt and pepper

Method

In a frying pan, heat the oil, add the quartered potatoes and fry for 5 minutes until they begin to colour a little.

Add the harrisa and corn to the pan and stir through with the potatoes, cook for 5 minutes.

Now, if you are using a big pan, move the potatoes and corn to the side and fry the eggs in the pan or oil another pan and fry the eggs.

Once the eggs are cooked, stir the coriander through the potato mixture, season well and divide between the tortillas, top with an egg and enjoy!

Sausage and Apple Casserole

Yet more comfort food here!

Apples and good pork sausages are a match made in heaven! I tend to use nice fat pork sausages, I get 10 to a kilo and sweet red eating apples as that’s what tends to be in the fruit bowl.

Serves 4-6.

Ingredients

20mls oil

2 red onions, finely sliced

1 kg pork sausages

4 sweet apples, peeled, cored and cut into wedges

500mls chicken stock

3 teaspoons Dijon mustard

Method

Preheat the oven to 200 degrees Centigrade.

In a large oven proof pan, heat the oil over a medium heat and cook the sausages for 5 minutes until the skins have some colour.

Remove the sausages, set aside, add the onion to the pan and cook until soft, around 10 minutes.

Set the onions aside with the sausages and add the apple to the pan, fry over a high heat until they have coloured a little.

Return the onion to the pan, stir through the apples, top with the sausages.

Spread the mustard over each sausage.

Pour the stock into the pan, cover and bake for 30 minutes.

Uncover the pan and return to the oven, bake for a further 25-30 minutes until the sausages are golden.

Moroccan Spiced Potatoes

I love potatoes, the ultimate comfort food!

They are a great way to fill the boys up and they pair so well with onions and spices.

If you have leftovers, reheat gently and serve for breakfast with a poached egg on top.

Serves 4-6.

Ingredients

750g baby potatoes, skin on, cooked

30mls oil

2 onions, halved and cut into 1cm wedges

2 garlic cloves, finely sliced

1 tablespoon coriander seeds

1 teaspoon cumin seeds

1 teaspoon dried thyme

1/2 teaspoon chilli flakes

1/2-1 teaspoon salt flakes

2 tablespoons sesame seeds

Pepper to taste

Fresh dill

Method

In a large frying pan, heat the oil over a medium heat, cook the onion until softened, remove with a slotted spoon and set aside.

With the pan over a medium to high heat, add the potatoes, crushing them a little with your hands as you go.

While the potatoes are beginning to brown, use a mortar and pestle to lightly crush the coriander, cumin, thyme, chilli and salt.

Once the potatoes are beginning to get some colour, add the coriander mix, sesame seeds, cooked onion and garlic slices.

Stir constantly over a medium heat until the potatoes are golden and the onions are browning.

Sprinkle over the fresh dill and serve.


Chicken With Saffron And Thyme

The colour of this chicken is amazing, and the taste is just as good!

The quantity of saffron may seem a little odd, the saffron I buy, comes in a tiny box and weighs 0.5g so I use half a box, a really good pinch would be an equivalent. By chopping the saffron you get more colour but it is as light as a feather so be careful not to lose any.

Also, don’t wear your favourite white top, it’s guaranteed to get stained as will your hands so metal spoons and tongs are the go here!

Serves 6.

Ingredients

30mls boiling water

0.25g saffron, chopped 

800g chicken breast, sliced 

2 garlic cloves, roughly chopped

1 tablespoon fresh chopped thyme leaves

Salt and pepper

A little oil for the pan

Method

Pour the water into a non staining bowl, add the saffron and swirl around.

Once the colour has been released by the saffron add the chicken, garlic, thyme, salt and pepper to the bowl, stir with a metal spoon and then pop into the fridge for 1-2 hours.

Heat a large frying pan, I use a 32cm pan, over a medium to high heat and add a little oil. 

Using tongs, lift individual strips of chicken out of the bowl and lay them in the pan, don’t overcrowd them.

Cook for 4-5 minutes and then turn them, cook until cooked all the way through. Set aside somewhere warm and repeat with the remaining chicken.