As Milk products have now become a problem for Sue, we’re re-inventing some of our favourite Gluten Free recipes. This was quite an easy fix and it worked really well.
Ingredients:-
2 Chicken Breasts
2 Tbsp of Garlic Butter, with additional dried Herbs - To add colour
Gluten & Dairy Free Breadcrumbs to coat, seasoned with Spices of your choice
1 Egg beaten
2 Tbsp of Cornflour
Method:-
(1) Make a pocket in the Chicken Breast.
(2) Spoon the Garlic Butter into the pocket.
(3) Smother the outside of the breast with the excess Garlic Butter.
(4) Coat with the Cornflour.
(5) Dip in the Egg and then roll to coat in the Breadcrumbs.
(6) Place in the fridge for 20 minutes to firm.
(7) Cook in a pre-heated oven at 180c for 20 to 30 minutes.
We used our home Lacto fermented Garlic which has been ageing in the cupboard for a few months. Also Olive Spread to replace the Butter. It really packs a punch now…..
Quite easy and very tasty…..
Ingredients:-
2 Discounted Cod for-end fillets
1 Tin of chopped Tomatoes & ½ a Tin of water
1 Onion, Diced
2 Cloves of Garlic, minced
1 Tsp of dried Thyme
1 Tbsp of Soy Sauce ( Gluten free for us)
Ground Black Pepper, to season
1 Tsp of Brown Sugar
A knob of Margarine and Oil to fry
Method:-
(1) Heat the Oil & Margarine in a pan.
(2) Add the Onions and fry until softened.
(3) Add the Garlic and fry for a further 2 minutes.
(4) Season with Ground Pepper and stir in the Tomatoes, Sugar, Soy Sauce and dried Thyme.
(5) Bring everything to the boil and then reduce the heat to a simmer.
(6) Simmer for 5 minutes.
(7) Add the Cod to the Sauce.
(8) Cover and simmer on a very low heat for 10 minutes.
(9) When the Fish is cooked and flakes easily, you are ready to serve.
We served ours with the Fish on a bed of the sauce, the remained spooned over, Broccoli and Minted New Potatoes. I was rather good…...
Gluten free bread is more like chemistry than baking to get it right. Gluten and Daily free Bread feels like you’ve actually lost the plot and are messing with the Occult / Alchemy.
But it worked. We’ll need to adjust the recipe slightly for our taste. More Salt and slightly less Honey next time. But the slightly sweet overall taste worked really well for Prawn Toast. Certainly the best version we’ve ever eating at home or in a restaurant.
Prawn Toast.
Ingredients:-
150g of Raw Prawns
1 Tsp of Ginger, grated
2 Cloves of Garlic, minced
1 Egg White
2 Spring Onions, chopped
1 Tsp of Soy Sauce (Gluten free for us)
¼ Tsp of ground White Pepper
¼ Tsp of Salt
3 Slices of Gluten free White Bread, cut into triangles (Gluten free for us – See recipe below)
6 Tbsp of Sesame Seeds
Oil to fry
Method:-
(1) Add the Prawns, Ginger, Garlic, Egg White, Spring Onions, Soy Sauce, Salt, white Pepper together and blitz to a smooth paste.
(2) Spread the paste generously on one side of the Bread.
(3) Dip each triangle of bread in the Sesame Seeds, paste side down.
(4) Heart Oil and fry paste side up for 1 to 2 minutes.
(5) Flip over and fry until the paste is golden brown.
(6) Drain of kitchen paper.
The flavour enhances as they cook, so these are probably best served at room temperature as a side. They were really good. Certainly a recipe we will repeat next time we do an Asian dish.
For the Gluten free / Milk free Bread:-
Ingredients:-
335Ml of Almond Milk, unsweetened
35g of Dairy free Margarine
2 Eggs, beaten
1 Tsp of Apple Cider Vinegar
400g of Plain Flour (Gluten free here)
120ml of liquid Honey
1 Tsp of Salt
1 ½ Tsp of Xanthan Gum
1 ¾ Tsp of Instant Yeast
Method:-
(1) Add all the wet ingredients to your Bread machine.
(2) Add all the dry ingredients excluding the Yeast.
(3) Make a small well in the top and add the Yeast.
(4) Bake on the Gluten free setting (It’s No.9 on our machine)
(5) Remove and allow to cool on a wire rack.
The Yellow Sticker fridge was kind to us the other day with two butterflied Mackerel at £1.79 They deserved a decent recipe…..
Ingredients:-
2 Butterflied Mackerel
4 Tbsp of Teriyaki
3 Tbsp of Mayonnaise
¼ Tsp of Wasabi Paste
½ Lemon , Juiced
2 Tbsp of White Rice Vinegar
4 Medium Potatoes, Peeled, boiled and mashed
A dash of Gluten Free Milk
A Knob of Dairy free Margarine
Diced Kale, deep fried to garnish
Sesame Seeds to garnish
Oil to fry
Method:-
(1) Pour the Teriyaki over the Mackerel and turn to evenly coat.
(2) Place in the fridge for at least 20 minutes.
(3) Boil and mashed the Potatoes with the Milk and Margarine.
(4) Mix the Wasabi Paste, Lemon Juice, Vinegar and Mayonnaise.
(5) Heat Oil in a griddle pan over a high heat.
(6) Add the fish to the pan skin side down and fry for 3 to 4 minutes.
(7) Flip the fish over, turning the heat down to medium.
(8) Cook over a medium heat for a further 3 to 4 minutes.
(9) Fry the Kale until crispy.
(10) Serve the Mackerel over a bed to mashed Potatoes.
(11) Spoon of the Wasabi Mayonnaise.
(12) Garnish with the Kale and Sesame Seeds.
This was a really good combination. However if you are making the Wasabi Mayonnaise with real Wasabi paste from a Chinese Supermarket, go steady….
It is said that “Ali Ahmed Aslam invented chicken tikka masala at his Glasgow restaurant in the 1970s. With its chunks of spiced chicken surrounded by a rich tomato and yogurt-based sauce, chicken tikka masala is one of the UK's most beloved dishes.” I’m not sure if this is correct, but this was Sue’s take on the dish.
Marinade Ingredients:-
3 Chicken Breasts, cubed
3 Tbsp of Lemon Juice
1 Thumb of Ginger, grated
2 Cloves of Garlic, minced
1 Tsp of Ground Cumin
1 Tsp of Paprika
6 Tbsp of Yogurt
1 Tbsp of Chilli Paste
½ Tsp of Garam Masala
3 Tbsp of Oil
Salt to taste
Sauce Ingredients:-
1 Onion, diced
1 Thumb of Ginger, grated
6 Cloves of Garlic, minced
1 Tbsp of Ground Coriander
½ Tsp of Turmeric
¾ Tsp of Chilli Powder
2 Tsp of Paprika
4 Tbsp of Yogurt
350ml of Chicken Stock
¼ Tsp of Garam Masala
Oil to fry
Salt & Pepper to taste
Chopped Coriander leaves to garnish
Method:-
(1) Place the chopped Chicken in a bowl and add the Lemon Juice.
(2) Season with Salt.
(3) Combine the remaining Marinade ingredients and stir around the Chicken.
(4) Place in the fridge for 4 hours or so.
(5) In a large frying pan add Oil over a medium heat and add the Onions, frying until softened.
(6) Season with Salt & Pepper and then add the Garlic and fry for a further minute.
(7) Add the Ginger, Coriander, Turmeric, Chilli Powder, Paprika and stir in.
(8) Add the Yogurt a spoonful at a time stirring constantly.
(9) Add the Chicken Stock and allow to simmer until the sauce has thickened.
(10) Remove the Chicken from the marinade and thread into skewers.
(11) Grill turning occasionally until cooked through and slightly charred.
(12) Stir the remaining marinade to the sauce and add a handful of Chopped Coriander and the Garam Masala.
(13) Remove the Chicken from the skewers and add to the Sauce.
(14) Allow to simmer until thoroughly heated through and coated.
Serve over Rice and garnish with Chopped Coriander leaves and a slice of Lemon.
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