Category Archives: Fast Food

Black Bean And Beetroot Burgers

Well, what can I say……… my meat eating carnivore sons wolfed these down!

Non coeliacs had them in a brioche bun and us coeliacs had them with sweet potato wedges, absolutely delicious and healthy to boot! 

I have got into the habit of buying dry black beans in bulk, cooking up a big pan of them and freezing portions in boxes for later use, hence the non tin quantity.

Makes six large burgers and 8 regular sized burgers.

Ingredients

30ml olive oil

180g onion, finely diced

2 garlic cloves, finely chopped

200g carrots, peeled and grated

380g beetroot, peeled and grated

2 teaspoons ground cumin

3 teaspoons ground coriander

1/4-1/2 teaspoon chilli powder

70g fresh coriander, stalks and leaves

600g cooked black beans

Salt and pepper to taste

Method

Preheat the oven to 200 degrees Centigrade, line two baking sheets with baking parchment.

In a large frying pan, heat the oil and cook the onion for 5 minutes over a medium heat.

Add the garlic and cook for 2 minutes then add the grated carrot and beetroot, stir and cook for 3-4 minutes.

Stir in the ground cumin, ground coriander and chilli. Tip into a large bowl.

In a food processor, process the beans and fresh coriander until you have a loose crumble. Tip into the bowl with the beetroot mix.

Season with salt and pepper and then use your hands to combine the ingredients.

Once they are thourghly combined, divide the mixture and squeeze into patty shapes with your hands.

Lay each burger on the baking sheet until all of the mixture is used.

Drizzle each patty with a little olive oil and then bake for 20 minutes.

Use a large fish slice to lift the patties carefully as they are a bit on the crumbly side. I topped ours with avocado and Persian feta.


Taco Coleslaw

I’ve found that the best way to get raw vegetables into the boys is make them an essential component of their tacos!

We have this coleslaw with most of our tacos, fajitas and burritos. Due to the creamy dressing I tend not to have sour cream as well, another incentive to get the boys to eat veg and not just meat and sour cream!

We love dill so there is a fair whack of it in this salad but cut it back if you aren’t a fan. I do deseeded the pickled chillis but if you love spicy food, leave them in.

Serves 6-8.

Ingredients

1/4 large white cabbage, very finely sliced

2 large carrots, peeled and julienned

25g fresh chives, snipped

25g dill, fronds picked and roughly chopped

2 pickled jalapeños, deseeded and finely diced

DRESSING

130mls mayonnaise

100mls sour cream

1 lime, juiced

Salt and pepper

Method

Combine the dressing ingredients.

Pour over the slaw ingredients and mix well, I use my hands.

Allow to sit for 30 minutes if you have time and then serve.


The Real Deal Gluten Free Chicken Nuggets


A ridiculously long name for these but it so fits the bill!

It might sound like a large quantity in this recipe but honestly, make at least a kilo of these! They don’t last so, to tell the truth, I use a couple of kilos of chicken, bake and freeze the leftovers, they freeze brilliantly for a quick dinner another night and can be gently reheated from frozen, too easy!

The bread that I use is a bit of a heavy wet loaf so by whizzing it with the polenta you get a lighter crumb rather than wet globby balls! 

And remember, use the heels and crusts of the loaf, it adds a little colour and saves any waste of what is always an expensive ingredient here in Australia.

Makes 42-50 depending on size.

Ingredients

450g gluten free bread

160g polenta

1 teaspoon mixed herbs

1kg minced chicken

1 teaspoon onion powder

1/2 teaspoon garlic powder

1&1/2 teaspoons salt

Pepper

2 eggs

40mls milk

Method

Preheat the oven to 190 degrees Centigrade.

Line three baking sheets with baking parchment.

In a food processor, whizz the bread and polenta until you have fine breadcrumbs. 

In a large bowl or on a tray, combine the chicken, onion powder, garlic powder, salt, pepper and 280g of the breadcrumb mix.

Whisk the egg and milk in a bowl.

Add the mixed herbs to the breadcrumbs, mix well.

Take small amounts of the mince mix, form into a nugget shape or rough circle, dip in the egg and then in the reserved breadcrumbs to cover.

Lay the raw nugget onto the prepared tray and repeat with the remaining mix until it is all used up.

Bake in batches for 17-20 minutes, you might need to swap the trays half way through to get an even bake.

Serve hot.

Mexican Peanuts


With no added fat, these little peanuts pack a punch, especially if you add more cayenne. As these were made as a nibble for one of my youngest sons party they are less spicy to suit the younger taste buds!

Ingredients

375g raw peanuts

4 limes, juiced

1 teaspoons smoked paprika

1 teaspoons garlic powder

A pinch of cayenne pepper

1/2 teaspoon salt

Freshly ground pepper

Method

Preheat your oven to 110 degrees centigrade. Line a baking sheet with baking parchment.

Pour the nuts onto the prepared tray and bake for 30 minutes.

While the nuts cook, mix the lime juice, smoked paprika, garlic powder, cayenne pepper, salt and pepper.

After the thirty minute bake, tip the nuts into the lime mix and tip back onto the tray with the baking parchment still on it.

Return to the oven and bake for 20 minutes.

Allow to cool before serving.

Party Pizzas

These super cute pizzas were originally planned as a party food for my youngest sons birthday party this week but he has decided to have a Mexican feast instead! 

I am delighted that I can still share them with you, they are gluten and nut free. Great as school lunch box fillers and you can make them ahead of time and top them later.

This recipe makes 6 10cm pizza bases. I just topped mine with a little passata, mozzarella, tomato and oregano but let your imagination run wild.

Ingredients

100g Greek natural yogurt

1 egg, beaten

50g rice flour

50g potato starch

20g buckwheat flour

1 teaspoon gluten free baking powder

Method

Preheat the oven to 210 degrees centigrade. Slide a baking sheet into the oven while it heats up.

In a bowl, whisk the yogurt and egg.

Add the remaining ingredients and whisk until there are no lumps.

Remove the hot baking sheet from the oven and cover with a piece of baking parchment.

Spoon six equal quantities of batter onto the baking parchment and then using a wet spoon swirl with the back of the spoon until you have six 7-10cm circles.

Pop the tray into the oven and bake for 7 minutes.

Remove and top with your favourite toppings, return to the oven for 4-7 minutes until the toppings are hot and any cheese is golden.

Mexican Corn On The Cob

The picture really doesn’t do this corn justice but quite honestly, it doesn’t last long enough for photos to be taken!

With a household of boys if you serve food on a stick or with a bone they will eat their fill of it without complaining, I’m sure it harks back to caveman days!

These are moreish, you can use the whole cob but these half cobs are cute and if you are feeding smaller mouths, a little more manageable.

I have given instructions for cooking indoors but these work well on the bbq. Peel the husk  off, remove the fronds and put the husk back over the corn and bbq. Once cooked, unwrap, dip in the sauce, sprinkle with cheese and serve.

Serves 4-6.

Ingredients

6 corn cobs,husk and fronds removed, cut in half

150g sour cream

110g mayonnaise

1/2 lime, juiced

15g fresh coriander levels, roughly chopped

1 garlic clove, crushed

Salt and pepper

60g Parmesan, grated

Method

Boil the corn for 5-6 minutes in salted water until cooked.

In a bowl, combine the sour cream, mayo, lime juice, coriander, garlic, salt and pepper.

Heat a large dry frying pan over high heat.

Tip the corn into a colander to drain.

Now add the corn to the dry pan and turn regularly until it has coloured.

Stick a small skewer into the end of each cob half.

Using the skewer, pick up the cob and dip it in the sour cream dip, swirling it around to cover it.

Place on a serving plate and repeat with the remaining corn, sprinkle over the cheese and serve. 

Peanut And Macadania Nut Balls


Now, I know that these aren’t healthy but they are very tasty and easy to make when you suddely have to make morning tea for your child’s cricket team, I speak from personal experience here!

I like mixing the sugars up a bit, dark muscovado sugar is a great addition in these, just omit 50g of the brown sugar and add the muscovado instead.

Makes 36 balls.

Ingredients

50g butter

175g smooth peanut butter

150g macadamia nuts

200g brown sugar

100g caster sugar

100g desiccated coconut plus extra

Method

Melt the butter and peanut butter gently in a pan.

In a food processor, blitz the macadamia nuts until fairly finely chopped.

Add the sugars and coconut to the nuts and blitz again.

Finally pour in the butters and pulse until combined.

Pour some extra coconut onto a plate.

Take small amounts of the nut ball mix and squeeze into a ball, roll in the coconut and set aside. Continue with the remaining mixture.

Once you have finished, pop the balls into the fridge to set.