Tag Archives: celiac

The Stickiest Sticky Chicken

A special request from my youngest here.

I’ve posted about sticky wings before but this is for a whole chook so you get leftovers if you are lucky! What to do with the leftovers….use the meat in stir fried rice of as a filling in Vietnamese rice paper rolls.

To be honest, one chook isn’t enough in our house and I love the leftovers so I usually double the recipe!

Serves 6.

Ingredients

1.6-1.8kg whole chicken cut into ten pieces, skin on and bones in

6 garlic cloves, peeled and crushed

1 thumb of ginger, peeled and grated

40mls honey

80mls gluten free soy sauce

Method

Combine the garlic, ginger, honey and soy in a large bowl. Add the chicken and mix well to coat.

Leave to marinade for 2-4 hours.

Preheat the oven to 180 degrees Centigrade. Line a baking tray with baking parchment.

Lay the chicken pieces on the prepared tray, skin side up, brush over some of the marinade.

Slide the chicken into the oven and bake for 50-60 minutes, baste with the marinade every 10-15 minutes and towards the end baste with the pan juices.

Remove the chicken from the oven and allow to rest for 10 minutes before serving.

Smashed Indian Potatoes

These are very moreish! 

What’s not to love really, spicy, crunchy potatoes are always a winner!

Although I’ve included boiling the potatoes in the recipe, leftover spuds from the day before will work just as well and don’t peel them! The skins help to hold them together.

If you have any leftovers, and I doubt that you will, keep them for breakfast, reheat the potatoes and pop a fried egg on top, absolute heaven!

Serves 6.

Ingredients 

1kg baby potatoes

30g ghee, butter or oil

1 teaspoon yellow mustard seeds

1 teaspoon cumin seeds

1 teaspoon chilli flakes

1 teaspoon salt flakes

Method

Bring a large pan of salted water up to the boil. Add the potatoes and boil until cooked, mine took 15 minutes.

Drain the potatoes and leave them to cool.

Once they are cool enough to handle, gently squeeze the potatoes until they break in two in rough uneven pieces.

In a large frying pan, heat the ghee or oil over a high heat. Add the mustard, cumin, chilli and salt.

As soon as the mustard starts popping, around 30 seconds, add the squashed potatoes and stir through.

Reduce the heat to medium and fry until the potatoes are coloured and crispy.

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.

Homemade Barbecue Sauce

This is easy to make, has tonnes of flavour and is a huge hit with my boys.

Uses wise, I have slow cooked pork and beef with it, brushed it onto meat and chicken on the BBQ, stirred it through noodles for a quick after school feed and middle son uses it as pizza sauce!

I triple the recipe to give me four jars of sauce as it keeps well if you sterilise your jars and lids.

Ingredients

15mls oil

1 red onion, diced

4 garlic cloves, roughly chopped

50mls balsamic vinegar

75g brown sugar

250mls passata

50mls gluten free soy sauce

50mls gluten free Worcestershire sauce

1 red chilli, deseeded and chopped roughly

1 teaspoon ground cumin

1 teaspoon dried oregano

Method

In a medium pan, heat the oil over a medium heat and add the onion, cook for 7-10 minutes and then add the garlic. 

Cook for two minutes and add the balsamic vinegar, scrape any caramelised bits off the bottom of the pan and simmer the vinegar until it has reduced by half.

Now add the sugar, passata, soy sauce, Worcestershire sauce, chilli, cumin and oregano.

Bring up to the boil and simmer for 15-20 minutes until thickened and darkened.

Sterilise your jars now if you are making extra.

Use a stick blender to whizz to a lump free sauce.

Pour into sterilised jars if you have made extra.

Pink Stuffed Potatoes

This is what happens when I bake too many potatoes the night before!

A great way of sneaking some more veg into the kids and in a house full of males I need some pink in my life!

Serves 4-6 depending on the size of your potatoes.

Ingredients

4 medium to large potatoes, baked and cooled

30g butter

1 small onion, finely diced

230g beetroot, peeled and grated

100g gruyere cheese, finely grated plus a little to top 

1 teaspoon fresh parsley, chopped

Freshly ground pepper

Method

Preheat the oven to 180 degrees Centigrade. Line a baking tray with baking parchment.

Half the potatoes, scooop out the flesh, leaving the skin intact. Place the cooked potato in a large bowl.

In a large frying pan, heat the butter over a medium heat and add the onion. Cook for 5-7 minutes until it begins to soften.

Add the beetroot to the pan and cook for 10 minutes stirring occasionally.

While the beetroot cooks, lightly mash the potato with a fork, add the grated cheese and pepper, mix lightly.

Once the beetroot is cooked, add to the potato mix and combine thourghly.

Divide the beetroot mix into eight and spoon into the potato skins.

Sprinkle with a pinch of parsley and top with a little cheese. Lay the filled skins onto the baking tray.

Bake for 20 minutes until the cheese is golden and the filling is hot.

Thai Pork Meatballs in Coconut Sauce

Got any leftover Thai red curry paste hiding in the back of the fridge or cupboard? This is the perfect way to use it up!

Not too spicy, full of flavour and hidden veg to boot! 

Did I mention gluten, dairy and nut free???

Serves 6. Makes 28 meatballs.

Ingredients

60g gluten free fresh breadcrumbs

330g zucchini/courgette

80g fresh coriander/cilantro

4 spring onions/scallions

2 tablespoons gluten free soy sauce

2 tablespoons Thai red curry paste

1 egg

500g minced pork

2 x 270mls coconut milk

Method

Preheat the oven to 190 degrees Centigrade.

In a food processor, whizz the bread to make crumbs and tip into a large bowl.

Now grate the zucchini in the processor and again, tip into the bowl with the crumbs.

Next, whizz the coriander, spring onions, soy sauce, curry paste and egg, tip into the bowl.

Add the meat to the bowl and using your hands mix very well. Form into 28 balls.

Lay the balls in a non stick roasting tin as you go along with a little space around each one.

Bake the balls in the preheated oven for 20 minutes.

Remove and gently move the balls around so they have loosened from the base.

Pour the coconut milk into the tin and swirl around, covering the meatballs, scraping any pan juices into the milk.

Return to the oven and bake for 22-25 minutes until the coconut milk is thickened and bubbling.

Garnish with a little leftover coriander.

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.