Tag Archives: dairy free

Ham Hock Terrine with Whole Grain Mustard

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This is so simple to make but looks very impressive served with salads.

As it sits if the fridge for a day or two it is the perfect make ahead main and any leftovers, sliced thinly make a very luxurious sandwich filling.

Gluten free, dairy free and egg free, this is a great recipe to have on hand if catering for folk with allergies too.

Unfortunately, I didn’t do a terribly neat job of slicing it for the photo but I’m sure you can do better!

Serves 6-8.

Ingredients

2 large ham hocks

water

4 tablespoons whole grain mustard

2 tablespoons freshly chopped parsley

ground fresh pepper

Method

Pop the hocks into a large pan or pressure cooker and cover with water, to come at least 3cm over the hocks.

Bring the pressure cooker up to pressure and cook for 1 hour. If using a pan, cover, bring to the boil and simmer for two hours.

Allow to cool in the pan. DO NOT DISCARD THE STOCK!

Once cool enough remove the hocks and strip all of the meat off and set aside in a large bowl.

Pull the meat into small shreds.

Discard the bones.

Bring the stock in the pan back up to the boil and allow to simmer until you only have around 200mls left.

Pour the stock concentrate on to the meat, once cool, add the mustard and parsley and mix well.

Line a 2lb loaf tin with cling film, going lengthwise and width wise to ensure a seal, make sure there’s enough over hang to pull over once the terrine has set.

Pour the meat and stock into the loaf tin and level out.

Place in the fridge, once set pull the cling film over to seal and allow to sit for 24-48 hours.

To serve, remove the cling film and slice.

 

 

 

Crunchy Beetroot, Carrot and Pine Nut Salad

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The weather is warming up so time to brush up on my salad skills.

This is loved by the boys and adults alike and leftovers are great in wraps and sandwiches.

I use a mandolin or the food processor to finely cut the carrots and beetroot but a grater works too, you will just loose some of the juice and have a slightly wetter salad.

Serves 6.

Ingredients

2 large carrots peeled and grated, or very fine matchsticks

1 large beetroot, peeled and grated, or very fine matchsticks

100g raisins

80g pine nuts

1 tablespoon olive oil

2 teaspoons white wine vinegar

salt and pepper to taste

Method

Heat a small pan over a medium heat, toss the pine nuts in and stir regularly until toasting up, pour into a bowl to cool to ensure they stop cooking in the pan.

Combine the oil and vinegar in a large bowl, add the carrot, beetroot, raisins and cooled pine nuts, combine well.

Season and spoon into your serving dish.

A Simple Breakfast-Poached Egg, Avocado and Dukkah

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Sometimes I do think that Coeliacs has it’s plus sides and this kind of breakfast is one of them.

While the boys have their eggs on toast this is my gluten free option, simple and delicious!

Serves 1.

Ingredients

1/2 avocado, sliced

1 egg

1 tablespoon apple cider

2 teaspoons dukkah

a pinch of salt

Method

Slice the avocado and place on your plate.

Fill a small pan with boiling water, add the vinegar and bring back up to the boil.

Gently crack the egg and, as the water bubbles, stir the water to create a whirl pool effect and pop the egg in.

Poach for 3-4 mins, I like my yolks runny.

Remove from the pan with a slotted spoon, allow to drain and then pop the egg on top of the avocado.

Sprinkle the dukkah over and season.

Pad Thai with Tempeh

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I am trying to have a few more vegetarian meals as a family which can be a challenge when the boys are picking through their food looking for meat. They delight in chilli sauce challenges so they all have different sauces that they choose to add to these noodles, Thai sweet chilli sauce is popular and so is Indonesian sambal!

Normally Pad Thai would have chicken, prawns and fish sauce in it so in an effort to alter it to a vegetarian and gluten free dish I have used gluten free rice noodles and soy sauce and swapped the chicken and prawns for tempeh, fermented soy beans.

Once the prep is done this dish is prepared very quickly so I often do the prep before school ends to then throw it together later.

Serves 6-8.

Ingredients

2 tablespoons sesame oil

2 red chillies, deseeded and diced

3 cloves garlic, sliced finely

20g fresh ginger, diced very finely

300g green beans, trimmed and halved

6 spring onions, trimmed and cut into 4 cm pieces

200g bean sprouts

70g fresh coriander, leaves and stalks

300g tempeh, cut into small chunks

Juice of 2 limes

80mls gluten free soy sauce

2 teaspoons brown sugar

600g gluten free rice noodles

2 eggs, beaten with 1 tablespoon sesame oil

Method

Prepare the noodles as per instructions, refresh under cold water.

In a bowl, combine the lime juice, soy sauce and brown sugar, set aside.

Heat a large frying pan or wok over high heat.

Add the oil and once hot add the chillies, garlic and ginger, stir constantly.

Once fragrant, add the green beans and spring onions.

Cook for 2 minutes and then add the bean sprouts, coriander and tempeh.

Pour in the lime, soy and sugar mix, stir through and add the noodles. Combine well.

Pour in the egg mix and keep stirring until the egg has set.

Serve with a little more coriander on top.

 

Black Bean and Chorizo Soup

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The  entire family loves this soup, smoky with a little chilli it reminds me of a bean chilli and with that in mind I serve it with a little grated cheese and a dollop of sour cream with corn chips on the side, possibly why the boys like it so much!

I use the stock from the Lime, Oregano and Smoky Chipotle Chilli Roast Chicken recipe in my blog, this stock instantly gives a hint of chilli to the soup.

If you are using regular stock add 2 teaspoons chipotle chilli powder and 1 tablespoon smoked sweet paprika at the same time as adding the ancho chilli.

To make this vegetarian, omit the chorizo, use vegetable stock, 2 teaspoons chipotle chilli and 5 teaspoons smoked paprika.

Serves 8-10 so, I freeze the leftovers for another day.

Ingredients

3 tablespoons olive oil

1 large onion, finely diced

3 cloves garlic, chopped finely

100g chorizo, skinned and chopped finely

1 large dried ancho chilli

1 x 800g tin, chopped tomatoes

1.5l chicken stock

2 x 425g tins black beans

1 x 400g kidney beans

3 tablespoons tomato paste

Method

Bring the kettle to the boil.

Pop the chilli into a heat proof bowl and pour the freshly boiled water over.

Allow to stand for 30 minutes.

Remove the chilli, I take the skin off and deseed at this point and chop it finely. Set aside.

In a large pan, heat the oil over a medium heat, add the onion and garlic and cook until softened.

Add the chorizo and cook for a further 5 minutes until it has released its fat.

Pour in the tomatoes, ancho chilli, beans, tomato paste and stock, bring to the boil.

Allow to simmer for 30 minutes.

Serve with grated cheese, sour cream and avocado slices with tortilla chips on the side

Blackened Sweetcorn with Red Onion

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Sometimes I like a change from our usual corn on the cob. This is cooked in a similar way to a stir fry, high heat and keep it moving. It also works well on the flat plate of a barbecue.

I make this kind of corn when the main event on the plate is a little plain and I want something with a bit of heat to jazz it up.

We also sometimes eat this as a cold salad and I pop it into wraps for school lunches.

I use a chilli infused oil but regular works too and I mix my own Cajun Spice Rub, recipe is on the blog, but shop bought is fine.

Serves 4-6.

Ingredients

2 tablespoon chilli infused olive oil

2 small red onion, cut into wedges

4 ears/cobs of corn or 500g fresh or frozen corn

2-4 tablespoons Cajun Spice rub

Method

Heat the oil in a large frying pan over a medium heat.

Add the onions and cook, stirring regularly until they are softening.

Add the spice mix and cook through until fragrant.

Now pour the corn in and over a high heat cook it, stirring constantly for 5 minutes until it is colouring up.

 

 

Barbecued Chicken with Garlic, Lime and Sweet Chilli Sauce

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I use a whole chicken, jointed into 10 pieces with bone in and skin on for this recipe.

The marinade itself is very simple and though it might sound like an awful lot of garlic it really works!

The sugar in the sweet chilli sauce acts the same way as honey in the marinade so you get a blackened appearance but it still tastes great.

Feeds 4-6.

Ingredients

1×1.8-2kg whole chicken jointed or 10 chicken pieces, with skin and bones in

5 garlic cloves, crushed

3 tablespoons sweet chilli sauce

juice and zest of 1 lime

2 tablespoons olive oil

Method

Combine the garlic, sweet chilli sauce, olive oil and salt in a large bowl.

Add the chicken and, using your hands, rub the marinade well in.

If you have time, allow to marinade for a few hours.

Preheat the barbecue to medium or preheat a non stick frying pan.

Put the chicken, skin side down on the BBQ or frying pan and cook for 10mins, turn and continue cooking for 30-40 mins, turning regularly until cooked through.

Fresh Green Curry Sauce

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This is such a versatile sauce, I double the recipe and that gives me a spare jar in the fridge, it lasts for a month with a layer of oil sealing the top or freeze for a later date.

Suitable for fish, prawn, chicken and vegetable curries as well as smeared on fish fillets or chicken pieces.

To use, cook your chicken and/or vegetables in a frying pan, add sauce and 400mls coconut milk and heat for 5 mins, season with gluten free or regular soy sauce and serve.

For prawns and fish, heat the sauce and 400mls coconut milk, add the fish or prawns and cook for 5 mins. Season with gluten free or regular soy sauce.

 

Ingredients

4 garlic cloves, chopped roughly

50g fresh ginger, peeled and chopped roughly

3 spring onions, trimmed and chopped roughly

70g fresh coriander, leaves, stalks and roots, washed and chopped lightly

2 fresh lemon grass stalks, trimmed and chopped roughly

2 limes, juiced

60mls olive oil

1 tablespoon ground cumin

2 tablespoons ground coriander

1-2 red or green chillies, deseeded and chopped

Method

Process all the ingredients until you have a smooth paste.

Quick and Easy Satay Sauce

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This is a non traditional recipe but it is quick and easy to prepare and gluten free!

The sauce goes really well with my satay chicken recipe on the blog and serve with white rice for a delicious dinner.

Barbecue prawns or tempeh are yummy with this sauce too.

Ingredients

1/2 brown onion, chopped very finely

1 tablespoon sesame oil

200g peanut butter, I use smooth

2 tablespoons gluten free soy sauce

270mls coconut milk

6 tablespoons sweet chilli sauce

Method

Heat the oil in a medium pan over a medium heat.

Once hot add the onion and lower the heat, cook slowly until softened.

Add the peanut butter, soy sauce, coconut milk and sweet chilli sauce.

Warm through and serve.

Easy Chicken Satay

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Having lived in Indonesia for 6 years we all developed a taste for chicken satay.  Since then, I now have to make it gluten free so I use Tamari sauce or gluten free soy sauce.

As with any food served on sticks, the boys love it and could probably eat their body weight in satay if given the chance!

I serve this with a satay sauce, recipe to follow on the blog, again, not traditional but, quick, easy and very tasty. Other than that, some boiled rice and you have dinner.

Serves 4-6 depending on appetites.

Ingredients

1kg chicken breast, cut into 2cm cubes

2 tablespoons honey

125mls Tamari, gluten free or regular soy sauce

90 mls sesame oil

2 tablespoons ground coriander

1/2-1 teaspoon chilli powder

2 teaspoons ground turmeric

2 cloves garlic, peeled and crushed

35-40g fresh ginger, peeled and grated

Method

In a large bowl combine all of the ingredients, except chicken. Mix well.

Add chicken, mix well and set aside to marinade for 1-2hours.

Take 16 wooden skewers and soak in water for at least 30mins.

Heat a frying pan or BBQ to hot.

Take a skewer and slide on a handful of chicken, repeat with the remaining skewers.

Place in the frying pan or on the BBQ and cook, turning regularly until cooked through, around 10mins.

Serve hot or warm with satay sauce and rice.