Tag Archives: egg 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.

Hasselback Potatoes

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Sometimes the simplest things are the tastiest.

Baby potatoes with sage, oil, salt and pepper, delicious! Perfect too if you have the oven on for a roast, then your potatoes can roast at the same time, easy and efficient.

Any leftovers are great the next day for breakfast, slice through, fry the slices to heat through and pop and egg on top.

Serves 6 as a side.

Ingredients

24 baby potatoes

24 sage leaves

olive oil to drizzle

salt and pepper

Method

Preheat the oven to 200 degrees Centigrade.

Take each potato and slice very finely, avoid cutting all the way through but you need to be as close to the base as possible to allow the potato to fan out.

Pop the sage leaf in the middle cut. Set aside on your baking sheet.

Drizzle a little olive oil over each potato and rub in.

Season with salt and pepper.

Roast in the oven for 40 mins until the potatoes have sprung open and are cooked through.

Smashed Potatoes with Garlic and Chilli

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This is a fab way to use up leftover potatoes.

It works particularly well with garlic and chilli I think, served as a side dish with a main meal or topped with an egg for breakfast.

Serves 4-6.

Ingredients

2 teaspoons oil

1kg boiled baby or new potatoes, skin on

4 cloves garlic, sliced

1 teaspoon chipotle chilli powder

1 tablespoon paprika

salt and pepper

Method

Heat the oil in a non stick pan over a high heat.

Break the potatoes up with your hands.

Pop everything in the pan and cook until the potatoes are crisping up, this should take 20-30mins.

Check the seasoning, you may want to add a little more salt.

 

Scottish Tablet

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This is the ultimate sweet treat in my opinion!

What can you not love about a four ingredient recipe that gives you the Scottish equivalent of fudge?

Where as fudge may have a bit of chewy ness to it, tablet crumbles and has a grittiness that makes it divine!

We often make a batch around Christmas to give away and share if friends are round, this year I have also made it for the school cake stall at our local arts festival so fingers crossed it sells well!

I can’t make it sound healthy but it is gluten free and egg free!

A word of warning, don’t be tempted to make more than double this recipe at once, it becomes much harder to beat and get to the graining stage and the chances of being burnt with the bubbling sugar increase dramatically!

Ingredients

900g granulated sugar

200mls water

110g butter

1 x 380g tin condensed milk

Method

Line a baking tray with baking parchment.

In a large pan over a medium heat the water and butter.

Once the butter has melted add the sugar and condensed milk.

Bring up to the boil.

Simmer, stirring constantly,  for 20mins until a caramel colour and thickened.

Take off the heat and beat until the mixture starts to go grainy.

Pour carefully on to the prepared tin.

Allow to cool completely and then break into small pieces and store in an airtight container.

 

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

Coconut Shortbread

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I grew up with this shortbread on the biscuit barrel regularly.

Mum always baked it in a tin, marked with a knife into wedges and using fork prongs to make a decorative pattern. This quantity makes four wheels.

The boys like biscuits rather than wedges, go figure, so I now roll the dough by hand and then roll it in coconut.

You can freeze the unbaked dough, I roll it into a fat sausage, double wrap in cling film and label. To bake, allow to defrost, roll the entire sausage in coconut and then cut slices and bake as below.

Makes around 36-40 depending on size.

Ingredients

450g butter, at room temperature

225g caster sugar

450g plain flour

225g desiccated coconut, plus extra

225g cornflour

2 teaspoons vanilla extract

Method

Preheat the oven to 160 degrees Centigrade.

Line three baking sheets with baking parchment.

Cream the butter and sugar.

Add the remaining ingredients and beat to form a dough.

Pour a little extra coconut into a bowl.

Take a small piece of dough, size of a ping pong ball.

Roll it into a ball, roll it in the coconut and then gently flatten with your hand, place on the prepared baking sheet.

Repeat until all the dough is used, pop the first two trays into the oven and bake for 20-25 mins., keep an eye on them!

Once they are golden brown, allow to cool for 5mins and then remove to a cooling rack to cool completely, store in an airtight container.

Lime Cookies – Gluten and Egg free

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I came up with these as we were using lime in our dinner, Pad Thai, and I didn’t want to waste the lovely lime zest!

These little morsels are gluten free,  egg free and lovely and crumbly.

Makes 30.

Ingredients

200g butter, softened

100g caster sugar

200g ground almonds

50g coconut flour

zest of two limes

Method

Preheat the oven to 180 degrees Centigrade.

Cream the butter and sugar.

Add the almonds, coconut and lime zest and beat to a smooth dough.

Roll into small balls.

Place on the prepared tray, use a fork to flatten.

Bake for 10-15mins, keep and eye on them.

Remove and cool on a wire rack.

 

 

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.

 

 

Garlic Infused Roast Chicken

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One of the simplest ways to roast a chicken but absolutely delicious.

Usually I roast two chooks at once, that gives me lots of leftover meat and lots of bones for making stock. The stock from this roast is beautifully flavoured with the garlic and makes an excellent base for risotto and simple soups that allow the stock to shine through.

Ingredients

1.8-2kg chicken

6 large cloves of garlic

50g butter, softened

salt and pepper

Method

Preheat the oven to 190 degrees Centigrade.

Crush two garlic cloves and mix through the butter with a little salt and pepper.

Take the chicken and gently run your fingers under the skin on the breasts and legs.

Using most of the butter rub it under the skin over the breasts and legs.

Rub the remaining garlic butter over the outside of the chicken.

Bruise the rest of the garlic cloves and place in the chickens cavity.

Place the chicken in a roasting tin and cover with foil, seal well.

Roast in the preheated oven for 1 hour.

Remove the foil and baste with the pan juices.

Roast for a further hour, uncovered and basting regularly.