Tag Archives: wheat free

Baked Ricotta With Oregano

This is a great gluten free alternative to quiche and savoury tarts.

If you don’t have Pecorino Romano, a sheeps milk hard cheese, Parmesan works brilliantly too and the oregano can be swapped with fresh thyme.

Serves 4-6.

Ingredients

750g smooth soft ricotta

4 eggs, beaten

150g Pecorino Romano, finely grated

12 oregano sprigs, leaves picked and roughly chopped

Freshly ground pepper

Method

Preheat the oven to 200 degrees Centigrade.

Grease a 21cm side sprung loose bottomed cake tin. Line the base and sides with baking parchment, make sure that you have an overlap on the base to ensure nothing can leak out.

In a large bowl whisk all of the ingredients reserving a little cheese and oregano to top the ricotta.

Spoon the ricotta mixture into the prepared tin, smooth out the top and then sprinkle over the reserved cheese and oregano.

Place the cake tin on a baking sheet and slide into the oven. Bake for 30 minutes and then turn the oven down to 160 degrees Centigrade and bake for a further 15-20minutes until the ricotta is golden and set. 

Allow to cool a little in the tin before gently loosening the sides and pulling off the baking parchment.

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Slow Roast Chicken with Cashew and Yoghurt Sauce

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We regularly have this chicken dish as part of an Indian inspired meal, I like to serve it with black dhal and broccoli or broccolini cooked with whole spices.

Leftovers are fantastic stuffed in pitta bread and sliced through a green salad.

Don’t throw the bones out! They make a fantastic stock with a hint of spice, ideal for curried parsnip and carrot soup.

Ingredients

2 whole chickens, around 1.6kgs each

2 lemons, juiced

500mls natural yoghurt

100g raw cashew nuts

2 medium onions, chopped

6 cloves garlic, peeled and chopped

60g fresh ginger, peeled and chopped

1 teaspoon cayenne powder

1 teaspoon Kashmiri chilli powder

2 tablespoons garam masala

Method

Combine all the ingredients except the chicken in a food processor and process to form a thick paste.

Take each chicken and score the breast 3-4 times and the thighs 2-3 times. Place in a roasting tin.

Pour the paste over and ensure the outside and cavity of the bird have been covered.

Allow to sit in the fridge for 4-24 hours.

Preheat the oven to 160degrees Centigrade.

Take a large piece of baking parchment, big enough to cover both chooks and to be tucked in at the sides.

Scrunch up the baking parchment under running water and then stretch back out over the chickens, tucking in the ends.

Cover with a large piece of tin foil, ensure there is a complete seal around the tin.

Bake in the oven for 3 hours.

Turn the oven up to 180 degrees Centigrade.

Remove the foil and paper, baste the chickens with the pan juice, return to the oven.

Bake for a further hour, basting regularly.

Remove from the oven and allow to sit, covered,  for 15-20mins.

Serve warm or at room temperature. I like to take all the meat off the bones and chop it roughly with the pan juices poured over the top.

Sticky Chicken Wings with Whole Grain Mustard and lots of Garlic.

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Chicken wings are massively popular in our house with my boys and their friends!

Ingredients

12 large chicken wings, tips removed

250mls tomato ketchup

4 teaspoons whole grain mustard

4 tablespoons Worcestershire sauce, gluten free

5 clove garlic, crushed

1 tablespoon salt

Method

Combine all of the ingredients in a large plastic bag and marinade for 4-24 hours.

Preheat the oven to 200degrees Centigrade or the barbecue to medium high.

Place the chicken on a baking sheet for the oven or directly on the plate of the barbecue until cooked. Around 40-50mins in the oven and a little quicker on the barbecue.

Crusted Lamb Racks with Garlic and Rosemary – Gluten Free

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These are an absolute treat!

Lamb, rosemary and garlic go so well together and these morsels do not last, I couldn’t take a photo of these nicely plated up as they just flew of the chopping board!

This is classed as caveman food by the boys so they happily eat them with their fingers and even with sides of potatoes and veg they will quite happily eat 5 or 6 cutlets each if given the choice!

I use gluten free breadcrumbs in our house but feel free to substitute for regular bread. To make gluten free fresh bread crumbs I buy a gluten free loaf and process it to crumbs, any leftovers go in the freezer for another day.

Serves 8-10.

Ingredients

4x 8-9 rib racks

150g gluten free fresh breadcrumbs

4 cloves garlic, minced

2 large sprigs rosemary, leaves chopped

50mls olive oil

salt and pepper

Method

Preheat the oven to 220 degrees Centigrade.

In a large bowl, combine the breadcrumbs, garlic, rosemary, oil and salt and pepper.

Lay the racks onto a prepared baking sheet.

Take handfuls of the breadcrumb mix and firmly push it onto the top of the racks until they are all covered with a layer of breadcrumbs.

Pop them in the oven and bake for 25-30mins depending on how you like them, 25mins gives a pink centre, by 30mins it will be cooked through at such a high heat.

Remove from the oven and set aside for 5-10mins to allow the meat to rest, this will ensure the juice stays in the meat when you carve.

I like to pop 2-3 cutlets onto each plate as a first serve.

 

 

Mediterranean Rice with Vegetables, Sopressa Salami and Fresh Mozzarella

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This is a fantastic way to use up leftover cooked rice and a few veggies, the salami and cheese aren’t essential but work well for the boys.

Feel free to modify, goats cheese is lovely with a few cherry tomatoes or leftover roast veggies are a great addition too.

Serves 4.

Ingredients

50g butter

2 leeks  trimmed, quartered lengthways, sliced and washed

15 green beans, topped, tailed and cut into 1-2cm pieces

300g cooked rice, I use basmati

1 capsicum, deseeded, cubed

4 spring onions, topped, tailed and sliced thinly

10 slices of Sopressa salami, cut into 1cm pieces

150g fresh mozzarella

salt and pepper

Method

Heat a large frying pan over medium heat, add the butter.

Once the butter has melted add the washed leek and sauté until soft.

Add the beans and cook for 1-2 mins.

Add the cooked rice and break up with the back of your spoon so it becomes individual grains.

Cook for 3-5 mins, stirring regularly, the leeks might colour a little, that’s ok!

Pour in the capsicum and spring onions, stir through and then add the salami.

Cook for 5 mins, turning the rice and veggies over regularly.

The salami should become a more solid pinky/red and loose any sign of fat as it melts away.

Tear up the mozzarella and sprinkle on top.

Either leave the cheese to melt on the stove top or whack it under the grill.

Serve with salad.

 

Chocolate Chip Muffins – Gluten Free

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Extra chocolatey muffins are always popular, the fact that they are gluten free is a massive bonus!

Makes 12.

Ingredients

125g ground almonds

75g rice flour

50g cornflour

50g coconut flour

220g chocolate chips

175g caster sugar

250mls milk

100mls vegetable oil

1 large egg

1 teaspoon vanilla extract

Method

Preheat the oven to 190 degrees Centigrade.

Line a 12 hole muffin tin with paper cases.

Combine the dry ingredients in a large bowl, set a handful of chocolate chips aside to decorate with.

Combine the wet ingredients in a jug.

Pour the wet ingredients into the dry, mix lightly and spoon into prepared paper cases.

Sprinkle with a few choc chips.

Bake for 18mins.

Allow to cool on a wire rack.

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.