Tag Archives: coeliac

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.

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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.

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.

Pork And Mango Meatballs

Anyone who has read my blog knows we like a meatball in this house and these are no exception.

One of those fun recipes that evolve as I’m digging through the fridge looking for inspiration. The cream thickens to make a sweet yet savoury sauce, I serve these over rice.

Choose any mango chutney that you would happily eat on its own, not one that’s loitering in the fridge because it tastes awful!

Makes 18 meatballs and feeds 6.

Ingredients

500g minced pork

130g mango and ginger chutney

280g zucchini, grated and liquid squeezed out

1 red chilli, deseeded, halve lengthwise and sliced

10g fresh chopped chives

2 teaspoons ground cumin

Salt and pepper

250mls cream

Method

Preheat the oven to 180 degrees Centigrade.

Combine all of the ingredients, except the cream in a bowl.

Form the meat into golf ball sized meatballs.

Lay the balls in a roasting tin and pop into the oven.

Bake for 25-30 minutes until beginning to colour.

Take the roasting tin out of the oven and pour in the cream, swirl it around the meatballs, turning them as you go.

Return to the oven and bake again for 10-15 minutes until the cream has thickened and the meatballs have coloured.

Mocha Roulade

A sweet treat today, one for the coffee lovers!

The boys devoured this so it isn’t too strongly flavoured with coffee and it is gluten and nut free.

Cuts into 8 very generous slices.

Ingredients

6 eggs 

150g caster sugar

2 teaspoons instant espresso powder

50g cocoa powder

ICING

250g icing sugar

125g salted butter

2 teaspoons instant espresso powder

15mls boiling water

Method

Preheat the oven to 180 degrees Centigrade. Line a baking tray, 38x25cm, with baking parchment, folding it right into the corners as the cake batter is too light to weigh it down.

In a large bowl, whisk the egg whites with an electric whisk to stiff peaks, add 50g of the caster sugar and whisk in until the whites are shiny.

In another large bowl, using the whisk that you used for the whites, whisk the egg yolks, remaining sugar and coffee powder until really thick, creamy and the powder has dissolved. Sieve the cocoa over the bowl and fold in.

Now, fold a third of the whites into the yolk very gently. Once combined repeat with another third and then with the remaining third.

Spoon the batter, spreading it evenly up to the edges, onto the baking tray and bake for 20 minutes.

While the cake is baking boil the kettle.

In a food processor, whizz the icing sugar to remove any lumps, add the butter and whizz until creamy in the processor.

Measure out the coffee powder into a small cup, add the boiled water and stir to combine.

Slowly pour this coffee into the processor with it on to combine. Scrape down the sides and process again. You may neeed to do this a few times to get all of the coffee incorporated.

Once the cake is ready, remove from the oven and let it sit for five minutes.

Cover the cake with a clean tea towel and invert so you have the parchment up. Peel the parchment off.

Now, roll the cake, including the tea towel, skinny end to skinny end. Allow to sit and cool with the tea towel still in situ.

Once the cake has cooled, unroll gently, remove the tea towel, spread the inside of the roll with the icing and roll back up.

Sift a little icing sugar over and serve.

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.