Category Archives: nut free

Mojo Chicken

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This is my version of the Cuban dish, Pollo Con Mojo.

The boys have lots of fun with the name, heaps of Austin Powers jokes while trying to eat dinner!

By cutting the chicken down like this it cooks more quickly and using the spine as a rack stops the meat getting too burnt in the caramelised orange juice.

Any leftovers are fabulous for quesadilla fillings the next day.

Serves 4-6.

Ingredients

1.8kg chicken

200mls freshly squeezed orange juice

1 lime, zest and juice

2 teaspoons olive oil

4 garlic cloves

1 green chilli, deseeded

1 teaspoon ground cumin

2 teaspoons dried oregano

salt and pepper

Method

Turn the chicken, breast side down. Take a pair of poultry sheers and cut down either side of the spine, I find it easiest to cut down from the parsons nose end! Set the spine aside. Turn the chicken breast side up and push down the breasts to flatten the chicken.

Now make the marinade, combine all of the other ingredients and whizz in a food processor or use a stick blender to make the marinade.

Combine the chicken and marinade in a bag and pop in the fridge for 30mins-2hours if you have time.

Preheat the oven to 190 degrees Centigrade

Take a roasting tin and place the chicken spine on the base, top with the chicken and then pour over the marinade.

Place in the preheated oven and bake for 1 hour 10 minutes, basting every 20 minutes. If the wings are colouring too quickly, wrap them with a little foil.

Once the chicken is cooked, remove from the oven and allow to rest for 20 minutes before carving.

 

Peach Salsa

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Summer is well and truly with us here in Western Australia.

With summer comes delicious stone fruits so I like to use peaches or nectarines in a salsa just to mix it up a little.

Serves 4.

Ingredients

3 yellow flesh peaches, stoned and diced

1/2 a jalapeno, deseeded and  finely diced

1 small shallot, peeled and  finely sliced

1/2 lime, juiced

a handful of fresh coriander

salt and pepper to taste

Method

Combine all of the ingredients in a bowl.

Let the salsa sit at room temperature for 15 minutes before serving.

Stirfried Rice With Sweetcorn And Chipotle Chilli

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Admittedly, this sounds a bit odd but as a way of using up leftovers and giving them a new lease in life this is fantastic recipe.

I like to have this rice with Mexican themed food but it goes well with pretty much anything and I’ve happily eaten the rice on its own or with an egg for breakfast.

Serves 4-6.

Ingredients

60mls olive oil

50mls water

1 clove garlic

2 chipotle chillies in adobe sauce, seeds removed

1 teaspoon smoked paprika

1 teaspoon dried oregano

600g cooked and cooled rice

400g frozen sweetcorn, defrosted

60g fresh coriander, leaves and stalks roughly chopped

Method

Using a stick blender, whizz the oil, water, garlic, chipotle chillies and adobe sauce to form a thin paste.

Heat a large frying pan over a medium heat, pour the chipotle paste into the pan and cook over the medium heat until all of the water has evaporated.

Turn the heat up to high and add the rice, breaking up any lumps.

Stir the rice well so that it’s completely covered in the chipotle paste.

Add the sweetcorn to the pan and again stir well.

Now, stirring the rice occasionally, cook for 5 minutes, I like to let it form a crust on the base as it cooks as this adds lots of colour to the dish.

Stir through the coriander and serve.

 

 

Date And Vanilla Squares

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These have been in the boys lunch boxes this week and have been very popular as their sweet treat!

As a gluten, nut, egg and dairy free treat these are fab as they are no bake and all you need to do is whizz the ingredients and squish them into a prepared tin.

Ingredients

200g pitted dates

100g sultanas

50g shredded coconut

1/2 teaspoon vanilla extract

2 teaspoons coconut oil

Method

Line a square 18cm tin with baking parchment.

In a food processor, process the dates and sultanas, followed by the coconut and finally the vanilla and coconut oil. Allow the mix to begin to come together while you process.

Tip the date mix into the prepared tin, top with another piece of baking parchment and using the back of a spoon, squish into the edges with the parchment between the spoon and dates.

Pop the tin into the fridge and cool for an hour before cutting into squares, wrap the portions in baking parchment and keep in the fridge.