Some nights there are too many comings and goings to allow us to sit down and eat dinner together.
Those nights the boys cook their dinner on the bbq and burgers are a favourite.
I’ve used pork in this recipe but minced chicken is delicious too. As the gluten rolls that we like are long and skinny, I just make the patties to fit the roll.
Makes six burgers.
500g minced Pork
3 tablespoons sweet chilli sauce
3 tablespoons crunchy peanut butter
1/2 cup desiccated coconut
30g fresh coriander chopped
Salt and pepper
Combine all of the ingredients in a bowl and form into burgers.
Heat your bbq or pan over a medium flame.
Once hot cook the burgers, as it is pork, you need to cook it all the way through.
In my house the boys go through real fads with what they will eat on their toast!
One of them went through a spell where lime marmalade was his spread of choice but it has gone out of favour so I wanted to use the leftovers up, coupled with peanut butter, garlic and soy sauce it makes a very tasty marinade!
1.8kgs chicken wings, tips removed and jointed
120g peanut butter
80g lime marmalade
50mls gluten free soy sauce
4 garlic cloves, crushed
Combine all of the ingredients and leave to marinade for 2-8 hours.
Preheat the oven to 180 degrees Centigrade, line a baking sheet with baking parchment.
Tip the wings and marinade onto the sheet, turn them skin side up.
Bake for 45 minutes, marinating with the pan juices regularly.
Now, I know that these aren’t healthy but they are very tasty and easy to make when you suddely have to make morning tea for your child’s cricket team, I speak from personal experience here!
I like mixing the sugars up a bit, dark muscovado sugar is a great addition in these, just omit 50g of the brown sugar and add the muscovado instead.
Makes 36 balls.
175g smooth peanut butter
150g macadamia nuts
200g brown sugar
100g caster sugar
100g desiccated coconut plus extra
Melt the butter and peanut butter gently in a pan.
In a food processor, blitz the macadamia nuts until fairly finely chopped.
Add the sugars and coconut to the nuts and blitz again.
Finally pour in the butters and pulse until combined.
Pour some extra coconut onto a plate.
Take small amounts of the nut ball mix and squeeze into a ball, roll in the coconut and set aside. Continue with the remaining mixture.
Once you have finished, pop the balls into the fridge to set.
A fantastic alternative to coleslaw with mayonnaise!
Once you’ve dressed the veggies you need to let the salad sit for 20-30minutes to allow the cabbage to “relax” a bit! This salad doesn’t keep well, the cabbage relaxes too much and becomes a little slimy so just make as much as you need.
5 spring onions, finely sliced
2 carrots, peeled and julienned
1/2 white cabbage, stalk removed and ver finely sliced
3 tablespoon gluten free soy sauce
2 tablespoons sesame oil
2 tablespoons rice vinegar
1 tablespoon honey
1 tablespoon peanut butter
1 clove garlic, finely grated
1 teaspoon finely grated fresh ginger
In a large bowl, combine the spring onion, carrot and cabbage.
In a small bowl combine the remaining ingredients and whisk well until you have a smooth dressing.
Pour the dressing over the veggies and mix very well, set aside for 20-30 minutes.
Sometimes the boys have “gone off” dried fruit and any sign or a raisin, date or sultana has caused protest.
This is a sneaky way of getting the dried fruit in with no one knowing! I have used raisins, sultanas, dates and apricots in this recipe, all work well.
These are very quick to make in a food processor.
This recipe makes around 30 cookies.
100g dates, chopped
100g peanut butter
100g caster sugar
100g brown sugar
220g self raising flour
Preheat oven to 180 degrees Centigrade.
Line two baking sheets and set aside.
Measure out dates, peanut butter, butter, sugars and egg.
Pour into food processor, process to mix well and chop dates finely.
Add flour and mix to a dough.
Roll into walnut sized balls, place on the baking sheet and flatten slightly with a fork.
Bake for 20-25mins.
Cool for five minutes on the trays and then cool completely on a wire rack.
Store in an air tight container.