Tag Archives: spring onions

Forbidden Black Rice Salad

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I am fairly new to black rice but I’m already a fan, it has so much flavour and makes amazing salads.

Leftovers from dinner go into the boys lunches as a wrap filling with a little leftover chicken or pork.

Serves 10.

Ingredients

200g black rice

500mls water

3 spring onions, sliced finely

250g snow peas, cut into pieces no larger than 1cm

1/2 a head of broccoli, tiny florets broken off, stalks chopped very finely

2 eggs, hard boiled, grated

3 tablespoons sesame oil

3 tablespoons black rice vinegar

1 tablespoon gluten free soy sauce

2 tablespoons sesame seeds

Method

Wash the rice and tip into a pan with a well fitting lid.

Add the water, cover and bring up to the boil.

Allow to simmer, covered for 35minutes. Leave the lid on and allow the rice to cool in the pan.

Once the rice has cooled, run it under some cold water and set aside to drain.

In a small bowl, whisk the sesame oil, vinegar and soy sauce. Check the flavour, you may prefer a little more soy.

In a large bowl combine the salad ingredients and pour over the dressing, stir well through and allow it to sit to develop the flavours for two hours before serving.

Quinoa Tabbouleh

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In the good old days I loved tabbouleh made with burghul but since Coeliacs I’ve had to adapt and the family with me, most of the time!

Quinoa is a great alternative and really goes well with the fresh flavours. I do use large quantities of herbs, the weights given are for leaf weights, not the stalks! If you aren’t a huge fan of parsley or mint, just play around with the herbs until you get it the way you like it.

Serves 6. We often have tabbouleh with beetroot falafels and Greek yogurt. The boys have flat breads too.

Ingredients

180g white quinoa

500mls water

50g mint leaves, finely shredded

50g fresh parsley leaves, finely shredded

3 spring onions, finely sliced

4 large tomatoes, deseeded and diced finely

juice of 2 lemons

2 tablespoons olive oil

salt and pepper

Method

Measure the quinoa into a medium pan, add the cold water and cover with a lid, bring up to the boil and then simmer for 14mins. Allow to sit for 5 minutes before removing the lid.

Tip the quinoa into a sieve and run cold water over it to cool, allow to drain completely.

Combine all of the ingredients in a large bowl and allow to sit for 30minutes to allow the flavours to develop.

Serve with beetroot falafel.

Chinese Spiced Poached Chicken

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I know that twenty minutes does not sound long enough to poach such a large chicken but trust me here, as you leave the chicken in the stock it continues to cook and absorb the lovely flavours.

By cooking the chicken this way, it is prepared long before you eat and the moistness of the meat is amazing although, it doesn’t look particularly attractive!

Once you have made this stock you have the bases for many meals to come, just sieve the stock to remove the lumpy bits and then freeze. When you need it again, defrost and add all of the ingredients again to re flavour the stock, it really does get better with every use!

Leftovers the next day? Cook some noodles, top with some baby spinach, leftover chicken and pour over some hot stock.

Ingredients

2.5kg chicken

250mls gluten free soy sauce or Tamari sauce

200mls Chinese rice wine

500mls chicken stock

1 orange, rind and juice

5 spring onions, topped and tailed, cut into 5cm lengths

4 star anise

2x5cm cinnamon sticks

1 tablespoon salt

Water

Method

Combine all of the ingredients, except chicken in a large stock pot.

Bring to the boil and simmer for 30 mins.

Fill and boil a kettle of water.

Wash the chicken and then gently loosen the skin from the breasts and legs.

Add 500 mls water to the stock pot and stir.

Gently lower the chicken into the pot, ensure the cavity is filled with the stock too.

Cover, you may need to add more water to fully immerse the chicken,  and bring the pot up to the boil, turn the heat down and simmer gently for twenty mins only. Do not remove the lid.

Turn the heat off after 20mins and leave covered with the lid for several hours.

Remove once cool enough to handle and chop into your desired serving pieces.

Chickpea Gluten Free Pancakes with Spring Onion

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These are really versatile stuffed with favourite savoury fillings and you can have a gluten free breakfast, lunch or dinner in no time.

I have stuffed them with sun dried tomatoes, feta and left over roast chicken today but you can really let your imagination run wild, scrambled eggs,  left over roast vegetables, meatballs and sauce, ham and cheese, tuna and mayo, potato curry, grilled fish, tomato salsa, chunky avocado, really, pretty much anything you can think of!

They freeze well too, pop a layer of baking parchment between each pancake and then wrap and seal them.

Makes 18.

Ingredients

150g gluten free plain flour

70g chickpea/besan flour

2 eggs

600mls milk

4 spring onions, trimmed and sliced finely

salt and pepper to taste

Method

In a large bowl, weigh out flours and whisk lightly to combine.

Make a well in the centre and crack the eggs into it.

Slowly, using the whisk begin to combine the eggs, as it thickens, slowly, add the milk, whisking until all combined into a smooth batter.

Add the onions and set aside for 15 mins if you have time.

Heat a heavy based frying pan, I use a small non stick pan, over a medium to low heat.

Add a couple of spoonfuls or a small ladle full of batter to the pan, using the spoon or ladle push the batter all over the base of the pan to form a thin layer.

Once you see the bubbles popping on the top of the crepe, use a fish slice and flip it over.

Cook for a minute or two until beginning to brown.

Set aside on a plate, covered with a tea towel while you cook the rest of the batter.

 

 

Sweet Corn Fritters

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These are the best corn fritters, using fresh corn they have a lovely crunch about them but the whipped egg whites make them as light as a feather.

Use your imagination with toppings salsa, guacamole, black beans, ham, cheese, smoked salmon, bean stew, chicken and salad, the list goes on!

Makes 12-14.

Ingredients

3 ears of sweet corn, shucked

3 spring onions, topped and tailed, finely sliced

1 large red chilli, deseeded and diced finely

2 teaspoons smoked paprika

1/2 teaspoon cayenne

50g gluten free breadcrumbs

2 limes, juiced

4 eggs, separated

2 teaspoons gluten free baking powder

Method

Heat a large non stick frying pan over a medium heat.

In a large bowl combine the sweet corn, spring onions, chilli, paprika, cayenne, gluten free breadcrumbs and lime juice.

Add the four egg yolks and combine very well.

In a separate large bowl, whisk the egg whites to stiff peaks.

Gently fold the egg whites into the sweet corn mixture.

Using a large spoon, spoon fritters onto the frying pan, do not over crowd.

Cook until the top looks set and then flip over and cook will medium brown.

Top with your favourite toppings and serve.