Tag Archives: fast food

The Real Deal Gluten Free Chicken Nuggets


A ridiculously long name for these but it so fits the bill!

It might sound like a large quantity in this recipe but honestly, make at least a kilo of these! They don’t last so, to tell the truth, I use a couple of kilos of chicken, bake and freeze the leftovers, they freeze brilliantly for a quick dinner another night and can be gently reheated from frozen, too easy!

The bread that I use is a bit of a heavy wet loaf so by whizzing it with the polenta you get a lighter crumb rather than wet globby balls! 

And remember, use the heels and crusts of the loaf, it adds a little colour and saves any waste of what is always an expensive ingredient here in Australia.

Makes 42-50 depending on size.

Ingredients

450g gluten free bread

160g polenta

1 teaspoon mixed herbs

1kg minced chicken

1 teaspoon onion powder

1/2 teaspoon garlic powder

1&1/2 teaspoons salt

Pepper

2 eggs

40mls milk

Method

Preheat the oven to 190 degrees Centigrade.

Line three baking sheets with baking parchment.

In a food processor, whizz the bread and polenta until you have fine breadcrumbs. 

In a large bowl or on a tray, combine the chicken, onion powder, garlic powder, salt, pepper and 280g of the breadcrumb mix.

Whisk the egg and milk in a bowl.

Add the mixed herbs to the breadcrumbs, mix well.

Take small amounts of the mince mix, form into a nugget shape or rough circle, dip in the egg and then in the reserved breadcrumbs to cover.

Lay the raw nugget onto the prepared tray and repeat with the remaining mix until it is all used up.

Bake in batches for 17-20 minutes, you might need to swap the trays half way through to get an even bake.

Serve hot.

Chicken And Corn Burgers

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During the school holidays we have been trying out new burger recipes and this one has been very popular with my boys so I am now making these burgers in the canteen of our local primary school.

These burgers freeze brilliantly so double the recipe, bake them, cool them and freeze them for another night.

This recipe has a gluten free option in the ingredients list too. Makes 6-8 burgers.

Ingredients

500g chicken thighs, minced

100g sweet corn kernals

60g grated cheese

1/4 teaspoon garlic powder

a pinch of chilli powder

20g fresh breadcrumbs or 2 tablespoons potato starch

salt and pepper

Method

Combine all of the ingredients in a large bowl.

Preheat the oven to 210 degrees centigrade and line two baking sheets with baking parchment.

Fill a bowl with water, wet your hands and form the meat into six balls and the six patties, wetting your hands between each one.

Lay the patty onto the prepared baking sheet and using the palm of your hand flatten gently until 1cm thick. Repeat with the remaining patties and pop into the oven.

Bake for 15-20 miutes until cooked through and golden.

Basil Pesto

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The quickest meal in a family of five often involves pasta for 4 and a Gluten Free option for one.

I always have jars of pesto in the fridge  not just for pasta, spooned into a baked potato, smeared on to fish and chicken, used as a dip and there’s alway potato gnocchi!

Possibly the best reason for making this is it’s fridge life……. A year lurking, hopefully labelled, and it will still be good to go!

Leftover pasta? Great for school lunch boxes cold or hot or, stir through some drained, tinned beans, butter beans  work well, and you have another meal happening!

Makes 3 x 375g jars. One jar covers 500g dry pasta which serves 4-6 depending on appetite!

Ingredients

180g basil leaves

500mls olive oil, plus extra for sealing

200g pine nuts

8 cloves garlic, crushed

250g Parmesan, finely grated

salt and pepper

Method

Process the basil, oil, nuts, garlic, Parmesan and seasoning.

I process till it is still a little lumpy, but  process it to the way you like!

Check the seasoning, I add quite a bit of freshly ground pepper, not so much salt as the cheese adds salt.

Spoon into clean jars and pour some oil over the top to seal.

Put a tight fitting lid on, label and stick at the back of the fridge.

 

 

 

 

Prawn Poppers

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Possibly the yummiest way to cook a prawn! I use really large prawns for this and they need to be raw, cooked prawns would go too rubbery. I also tend to buy the prawns in the shell as they tend to be a bit cheaper and it takes no time to peel them.

The boys love them, possibly because they are served on a stick! We have these sometimes on a Friday night when we are doing the home made fast food challenge, gluten free and dairy free these beat the fish and chip shop by miles!

Ingredients

12 large prawns, peeled and deveined

200g cornflour

2 egg whites

salt and pepper to taste

oil to fry in

Method

Put your oil on to heat.

In a large bowl place the egg whites.

On a flat plate spread the cornflour and season with salt and pepper.

Take each peeled and deveined prawn and stick a wooden skewer up through the middle of the body coming out at the head end.

Once the oil is hot, around 180 degrees Centigrade prepare the prawns.

Whisk the egg whites until forming stiff peaks.

Dip each prawn in the egg white, turning the skewer as you go.

Now dip into the cornflour, again, turning as you go.

Immediately place into the hot oil and allow around 1min to cook turning half way, ensure that the prawn is fully cooked.

Serve with some dill mayonnaise, recipe on the blog.