Category Archives: Make and freeze

Slow Cooker Spice Rack Pork


At the beginning of winter I bought a slow cooker and a few months later I am a complete convert on nights when we are all coming and going.

The seasoning for the pork is very simple but don’t be tempted to add more liquid, it really doesn’t need any.

I love chimichurri and it goes so well here, cutting through the rich meat and adding a gorgeous splash of colour.

Serves 8. Any leftover meat freezes well with the pan juices and the boys have wraps with salad, pork and chimichurri for school in the days after we have this.

Ingredients

2kg boned pork shoulder/pork butt cut into 5-7cm dice

1 large orange, juiced

3 teaspoons dried thyme

4 teaspoons dried oregano

3 teaspoons sweet paprika

1 teaspoon cayenne

1 teaspoon garlic powder

2 teaspoons onion powder

2 teaspoons salt

1 teaspoon freshly ground black pepper.

Chimichurri Ingredients

20g parsley leaves

80g fresh coriander, leaves and stalks

1 green chilli, deseeded

1 lime juiced

2 garlic cloves

75mls olive oil

Salt and pepper to taste

Method

Combine all of the pork ingredients in the slow cooker.

Cook on high for six hours.

To make the chimichurri…….

Process all of the ingredients, add a little more oil if you need to.

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Texan Breakfast Sausage

One of the most versatile skinless sausages I know.

Here I’ve made the sausage into a pattie and used it in the Texan gravy too with a gluten free buttermilk biscuit to keep it company.

Makes 14 patties. The raw sausage meat freezes really well.

Ingredients

1kg minced pork

2 teaspoons dried oregano

2 teaspoons dried marjoram

2 teaspoons dried sage

1 teaspoon ground chipotle chilli

1-2 teaspoons salt

1/2-1 teaspoon freshly ground coarse pepper

Method

Combine all of the ingredients to make your sausage meat.

Form into patties, heat a non stick pan over high heat or get your BBQ nice and hot and then cook until cooked through.

Greek Meatballs

What’s not to love with these meatballs, sneaking veggies into the kids, they freeze really well for dinner another night, baked, not fried and dinner served in a pitta, flat bread or roll is always a winner in our house!

If you are in barbcueing season, lucky you! These cook well on a BBQ, squeeze them onto skewers to make your own kofta or flatten them to make delicious patties.

Makes 28-30 balls. Serves 6.

Ingredients

70g gluten free fresh breadcrumbs

500g minced lamb

280g baby spinach

3 garlic cloves, peeled

15g fresh parsley leaves

100g spring onions/scallions/green onions

Zest of 1 lemon

Salt and freshly ground pepper

Method

If you have time, make the meatball mix a few hours before cooking but if not just carry on!

Preheat the oven to 220 degrees Centigrade, line a baking tray with baking parchment.

Cook the spinach until just wilted, I use the microwave. Allow to cool enough to handle it and then squeeze the water out of it.

Blitz the bread in a food processor. Tip into a large bowl.

Now add the cooked spinach, garlic, parsley and spring onions to the processor and blitz again, tip into the breadcrumbs.

Now grate the lemon over the spinach, add the lamb and season well.

Using your hands, combine all of the ingredients really really well.

Form into small walnut sized balls. Lay on the prepared baking tray.

Slide into the oven and turn the heat down to 200 degrees Centigrade.

Bake for 20-25 minutes until the outside has coloured and the meatballs are cooked through.

Serve with salad and fried haloumi in wraps, pittas or rolls or allow to cool, pour them into a zip lock bag and freeze for another day.

Swedish Meatballs With Gravy

The challenge was set by my youngest son to come up with a gluten free meatball just like Ikea’s and apparently these are winners. To make them completely authentic I serve them with mashed potato, some green Veg and a dollop of Ikea’s finest lingonberry jam!

The quantity is big but I always think that when you are going to the effort to make meatballs you should always make extra for the freezer, your hands are dirty anyway!

This recipe makes 90 meatballs with sauce and that’s enough to feed 18!!!!!

Freeze the excess in foil trays or ziplock bags with the sauce on them for a quick defrost and bake dinner another night.

Ingredients

MEATBALLS

1kg minced beef

1kg minced pork

150mls milk

60g fresh gluten free breadcrumbs

2 onions, peeled and grated

2 teaspoon dried thyme, ground in a mortar and pestle

3 teaspoons salt

Freshly ground pepper

2 tablespoons oil

GRAVY

100g butter

6 tablespoons gluten free plain flour

1 tablespoon tomato paste

500mls red wine

1.5 litres beef stock

50mls gluten free Worcestershire sauce

275mls cream

Salt and pepper

Method

Combine the beef, pork, milk, breadcrumbs, onion, thyme, salt and pepper. Use your hands to ensure that it is totally mixed.

Set aside in the fridge for 1 hour.

Preheat the oven to 180 degrees Centigrade. Line two baking trays with baking parchment.

Form the meat into small balls, set aside on a third baking tray.

Heat a large frying pan, I use a 32cm pan, this is a BIG quantity, over a high heat, add the oil and once hot start frying the meatballs in batches. Cook until coloured all over and then using a slotted spoon, remove and pop them onto the prepared baking trays lined with baking parchment.

Once all of the meatballs are sealed and on the trays slide into the oven and bake for 10 minutes until cooked through.

While the meatballs are cooking make the gravy.

Add the butter to the frying pan, once melted add the flour and tomato paste, cook over medium heat for 1-2 minutes, scraping all the yummy bits off the bottom of the pan.

Now add the wine and stock, whisk over a medium heat for 7 minutes. Add the Worcestershire sauce and cream, heat through.

Remove the meatballs from the oven and either add them to the gravy or place in a serving dish and pour over the gravy. Serve hot.

 At this stage I use foil trays for the meatballs going in the freezer, pour over the gravy, chill and freeze.

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.

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.

Tuna Mornay

The weather is beginning to turn autumnal here in Western Australia and with that comes the return of comfort food.

There is something very soothing about tuna mornay, memories back in the seventies and eighties of this being a bit of a go to dish in my childhood home, minus the capsicum/bell pepper and certainly not gluten free. 

Now that I make it for my boys it has become gluten free, has the corn  and capsicum in it and a few good dollops of whole grain mustard to give it some kick.

This makes 12 serves, now that may seem excessive but it freezes really well so I use the make one freeze one mantra for an easy meal possibly through the coming school hols?

Ingredients

150g butter

1 large onion, peeled and diced

250g capsicum/bell pepper, diced

3 large ears of corn, kernels removed

120g gluten free plain flour

1 litre milk

3 level or heaped tablespoons whole grain mustard

200g cheddar, grated

Salt and pepper

2 x 425g tins of tuna, drained and loosened to form chunks.

340g gluten free penne pasta, cooked as per the label

TOPPING

50g cheddar, grated

65g gluten free bread made into breadcrumbs

Method

Cook the pasta as per the label. Drain and cover.

Preheat the oven to 190 degrees centigrade.

In a large pan, melt the butter over a medium heat, add the onion, capsicum and corn kernels and cook until the onion is translucent.

Add the flour to the pan and cook, stirring for 1 minute.

Pour the milk into the pan, still stirring. Bring the sauce up to the boil gently, stirring all of the time.

Take it off the heat as soon as it has come to the boil and thickened.

Now stir the mustard and cheese through and season with salt and pepper.

Add the drained pasta to the pan and the tuna, stir briefly.

Spoon into your oven proof serving dish or dishes if you are making a spare one for the freezer.

Combine the cheese and breadcrumbs and sprinkle over the top.

Pop the pasta dish into the oven and bake for 25-30 minutes until golden and bubbling.