Thursday, 25 November 2010

Honey roast chicken with Thai pea mash and new potatoes

I came up with this scrumptious recipe last night and couldn’t wait to share it with you all! The sweet, honeyed chicken is so delicious with the chilli pea mash; a serious taste sensation. Who said peas had to be boring? Definitely try this one asap!

Serves 2
2 organic chicken breasts
drizzle of clear honey
300g frozen peas, cooked and drained
1 tbsp thai green curry paste
1 dollop natural yoghurt/ crème fraiche
6 new potatoes
sea salt and freshly cracked black pepper
4 tbsp olive oil
knob of butter

1. Heat the oven to 200C and line a baking tray with greaseproof paper.
2. Chop the potatoes in half and place on baking tray. Drizzle with oil and season with salt and pepper. Pop them in the oven straight away, as they’ll take a little while.
3. Meanwhile, on a hot non-stick pan, sear the chicken breasts, about 2-3 minutes each side with a little olive oil and butter. Remove from the pan and place on the baking tray with the already cooking potatoes. Drizzle some oil and honey on the chicken and cook in the oven for about 30 minutes or until chicken is cooked through. Make sure you keep an eye on the potatoes to ensure they don’t overcook.
4. Place the cooked peas, curry paste and natural yoghurt in a food processor and pulse until smooth.
5. Once the chicken has cooked through and the potatoes are nice and crisp, plate up with a good helping of mash topped with the honeyed chicken and roast potatoes; delicious!

Gluten free – Wheat free

Tuesday, 23 November 2010

something yummy to try for lunch

Hi all,

Sorry it’s taken me so long to upload some more scrumptious gluten free recipes. This month I’ve created ten great lunch/ side dishes to suit a variety of tastes, from simple salads to Mediterranean mushroom stacks, there’s bound to be something you’ll like! I am still working on the security settings for this blog and understand that most of you haven’t been able to “join”. I would really love to hear your comments so I’ll sort that out as soon as possible. In the meantime, get cooking and enjoy these delicious recipes.

Libby x

Vietnamese chicken salad

This is a slightly more complicated recipe but will not disappoint on taste. Just serve it up in a big dish and let everyone dig in. Yum!

3 organic chicken breast fillets
1 large carrot
½ cup (125ml) rice wine vinegar
2 teaspoons salt
2 tablespoons caster sugar
1 medium white onion, sliced thinly
1 ½ cups bean sprouts
2 cups finely shredded savoy cabbage
¼ cup firmly packed fresh mint leaves
½ cup firmly packed fresh coriander leaves
1 tablespoon crushed toasted peanuts
2 tablespoons fried shallots

for the dressing
2 tablespoons fish sauce
¼ cup water
2 tablespoons caster sugar
2 tablespoons lime juice
1 clove garlic, crushed

1. place the chicken in a medium saucepan of boiling water; return to a boil. Reduce the heat and simmer, uncovered, for about 10 minutes or until cooked through. Leave to cool in saucepan for 10 minutes, then remove chicken from the liquid and shred coarsely. Discard the poaching liquid
2. Meanwhile, cut the carrot into matchstick-sized pieces. Combine the carrot with vinegar, salt and sugar in a large bowl. Cover and stand for 5 minutes. Add the onion, cover, stand 5 minutes. Add sprouts, cover, stand 5 minutes. Drain the pickled vegetables, discard liquid.
3. place the chicken in a large bowl with the picked vegetables, cabbage and herbs.
4. combine the ingredients for the Vietnamese dressing in a jar and shake well. Pour over salad mixture and toss gently to combine. Sprinkle with nuts and shallots to serve.

Gluten free – Wheat free – Dairy Free

Tuna fish cakes

An all time classic of mine; this is such a simple recipe that fills that hole every time. I love the polenta crust, which gives it a lovely crispiness. Serve these with a fresh rocket salad and sweet chilli.

2 tins canned tuna in spring water, drained
3 spring onions, chopped finely
1 free-range egg
1 tablespoon polenta, plus extra for coating
2 teaspoons sweet chilli sauce
salt and pepper to season

1.  Combine the tuna, onions, egg, polenta, sweet chilli and salt and pepper in a bowl.
2. Sprinkle some polenta on a plate in preparation to coat the fish cakes.
3. Shape the tuna mixture into burgers and coat well with polenta. Place on a clean plate and cool in fridge for 10 minutes.
4. On a Teflon pan, fry the fish cakes for 5 minutes on each side or until lightly browned and heated through.

Gluten free – Wheat free – Dairy free

String beans with roasted almonds and goat’s cheese

This is a great side dish for a dinner party or alongside some simple poached chicken.

Approx 500g French green beans
½ cup coarsely chopped roasted almonds
½ cup crumbled goat’s cheese
3 tablespoons garlic, minced
knob butter

Bring a large saucepan of water to a boil. Add the beans and cook until tender; about 1 to 2 minutes. Drain the beans and rinse under cold water. Return the beans to the saucepan and add the remaining ingredients and cook over a medium heat until the butter is melted and everything is well blended together.

*to roast the almonds, place on a baking tray in a 180C oven for 15 minutes or until lightly golden.

Gluten free – Wheat free – Dairy free

Rice paper rolls

This is a classic recipe I loved to make years ago. It is simply delicious and great to take to dinner with the girls.

1 cup shredded cooked chicken
1 small carrot, grated coarsely
1 small red pepper (capsicum), sliced thinly
100g fresh shitake mushrooms, sliced thinly
50g snow peas, sliced thinly
2 tablespoons coarsely chopped fresh coriander
2 tablespoons teriyaki sauce
1 tablespoon sweet chilli sauce
12 rice paper rounds (22cm)

1. Combine the chicken, carrot, pepper, mushrooms, snow peas, coriander and sauces in a large bowl.
2. Place one sheet of rice paper in a medium bowl of warm water until just softened; lift the sheet carefully from water, place on a board covered with a  tea towel.
3. Place some filling in the centre of the sheet; fold in the bottom, then fold in the two sides and wrap tightly. Repeat with the remaining rice paper sheets and filling.

Gluten free – Wheat free – Dairy free

Pesto chicken salad

This is a great fresh salad I love to make when I feel like something tasty and delicious but all the same healthy.

1/3 cup (90g) bottled basil pesto
2 tablespoons balsamic vinegar
4 organic chicken breast fillets
6 medium egg tomatoes, halved
125g baby rocket leaves
1 tablespoon olive oil
fresh parmesan to serve

1. combine the pesto and balsamic vinegar in a bowl.
2. place the chicken and tomatoes on a lined tray; brush half the pesto mixture over both.
3. cook the tomato on a heated oiled grill plate until just softened.
4. cook the chicken on the same grill until browned and cooked all the way through. Slice thickly.
5. in a large bowl, toss the chicken, tomato, rocket, oil and remaining pesto mixture.
6. serve with a little fresh parmesan and enjoy!

Gluten free – wheat free

Parmesan polenta (two ways)

This delicious, cheesy polenta is great alongside a wintery stew or fresh breast of chicken.

3 cups (750ml) hot water
1 cup (250ml) chicken stock
1 cup (175g) polenta
20g butter
½ cup (40g) freshly grated parmesan cheese

1. Combine the hot water and stock in a large saucepan and bring to the boil, reduce heat to a simmer.
2. Gradually whisk in the polenta and cook, uncovered, stirring frequently, for about 5 minutes or until mixture is thick and soft. Stir in the butter and parmesan.

To grill, place this cooked mixture into a lined baking tin and grill for 5 minutes or until polenta is golden and crispy. Remove from the grill and allow to set fully before cutting into slices.

Gluten free – Wheat free

Sun-dried tomato, parmesan and pine nut salad

This is a classic salad recipe I’ve inherited from my mum. I am a lover of nuts in salads so this is one of my favourites. Feel free to try using different cheeses or types of nuts to suit your taste.

70g baby spinach leaves
70g baby rocket leaves
100g semi-sundried tomatoes, drained and roughly chopped
50g roughly grated parmesan cheese
100g toasted pine nuts
1 tablespoon olive oil
3 tablespoons balsamic vinegar

Combine all the ingredients in a large bowl and enjoy alone or as a great side for a delicious barbeque.

*to roast the pine nuts, place on a baking tray in a 180C oven for 7 minutes or until lightly golden.

Gluten free – Wheat free 

Honey roasted parsnip and sweet potato chips with Parmesan

Chips are a great side for any meal, especially a barbeque! So why not try these delicious honey roasted parsnip and sweet potato chips for a flavoursome, healthy side dish.

Side serving for 4
2 parsnips
1 medium sweet potato
2 tbsp golden honey
sea salt and pepper
fresh grated parmesan cheese
olive oil

1. Preheat a fan forced oven to 180C
2. Wash and chop the parsnips and sweet potato into 7cm sticks, like chips.
3. Place the chopped veggies onto a baking tray. Drizzle with olive oil and honey and season with salt and pepper.
4. Roast in the oven for about 30 minutes or until the chips are golden and crispy.
5. To serve, sprinkle with grated Parmesan and extra honey to taste.

*These chips are great served alongside beef burgers and salad.  

Gluten free – Wheat free 

Date, sunflower seed and feta salad

I owe this recipe to my good friend Tiffany, a co-gluten free-er and food fanatic. This delicious combination of dates and feta gives a lovely texture to such a simple and easy salad.

200g pitted dates, roughly chopped
mixture of rocket and baby spinach leaves
100g sunflower seeds
goat’s feta cheese
2 tablespoons honey

1. Combine all the ingredients in a large salad bowl, flaking the feta cheese into the mixture.
2. Serve by itself or with grilled chicken breasts, a grilled salmon steak or with my fabulous chicken with Parma ham.

Gluten free – Wheat Free – Dairy free

Chicken and chorizo skewers with sweet chilli and sour cream

This is a great sharer that’s perfect for a Tapas plate or on its own with a fresh rocket salad.

Makes 8 skewers
2 organic chicken breats
1 ring smoked chorizo sausage (check that it’s gluten free)
drizzle of olive oil
sweet chilli and sour cream to serve

1. if you are using wooden skewers, soak them in cold water for at least 30 minutes before cooking. 
2. Cube the chicken breast into bite sized pieces. Slice the chorizo into 1cm rings. Thread the chicken and chorizo onto the skewers
3. Place the prepared skewers on a frying pan with a little oil and cook until chicken is cooked through and the chorizo is nice and crispy.
4. Serve with a dollop of sour cream and some sweet chilli. Yum.

Gluten free – Wheat free 

Almond rice pilaf

This is such a quick and easy recipe to whip up. A lovely lunch or side serving at dinner alongside some poached chicken.

Makes 6 servings
2 tbsps olive oil
1 tbsp unsalted butter
½ cup finely chopped spring onions
1 ½ cups long-grain white rice
2 cups chicken stock
1 cup water
1/2 clove garlic
½ cup roasted almonds*
¼ cup chopped fresh flat-leaf parsley

1. heat the oil and butter in a large pot over a medium to high heat. Add the spring onions and garlic and reduce to a low heat. Cook, stirring occasionally for about 8-10 minutes or until tender.
2. add the rice and cook for 2 to 3 minutes, stirring to lightly toast.
3. add the chicken stock and water, stirring to combine, and raise to a high heat and bring to a boil.
4. reduce to a low heat and simmer, covered, until all the liquid has been absorbed by the rice (15-2-minutes). Remove from the heat and stir in the almonds and parsley.

*to roast the almonds, place on a baking tray in a 180C oven for 15 minutes or until lightly golden.

Wheat free – Gluten free 

Mediterranean mushroom stack

I could eat roasted veggies with every meal; it’s a bit of an obsession. This mushroom stack is seriously delicious and combines all my favourite flavours. Feel free to experiment with the vegetable combination and swap the zucchini for eggplant or any other vegetable of your choice. I love the big chunk of mozzarella on top but you could also sprinkle cheddar or another style of cheese. For a vegetarian version just leave out the bacon, it will still be delicious!

Makes 4 mushroom stacks
4 portabello mushrooms
1 medium sweet potato
1 medium zucchini
1 packet unsmoked bacon, fat removed
2 cloves garlic
1 small red or brown onion
2 lovely ripe tomatoes, halved horizontally
100g mozzarella cheese
olive oil/ fry light spray
mixed herbs
salt and freshly ground pepper

1. Heat the oven to 200C and line a large baking tray with greaseproof paper.
2. Chop the sweet potato into 1cm thick rounds. Cut the zucchini on the diagonal also about 1cm thick and place both on tray. Drizzle with a little olive oil or spray with fry light and sprinkle with mixed herbs and fresh salt and pepper. Place in the oven and roast until golden and tender.
3. Finely chop the onion and garlic. Start to fry over a medium heat with a little olive oil.
4. Remove the stalks from the mushrooms and chop finely. Add to the onion mixture and continue to fry. Dice the bacon and add to the frying pan. After a minute or so, add the mushrooms, stalk side up, to the pan and continue to cook.
5. Meanwhile, sprinkle the tomatoes with a little salt and pepper and drizzle with oil. Place in the oven to grill until they are soft and juicy. The tomatoes won’t take as long as the sweet potato so add this to the oven when the sweet potato is nearly finished.
6. Once the bacon mixture and roast vegetables are all cooked, remove everything from the heat in order to assemble the stacks. Firstly, line a baking tray with paper and place the mushrooms, stalk side up on the tray. Divide the bacon, onion and garlic mixture amongst the four mushrooms. Top with a couple of slices of sweet potato and zucchini, followed by a slice of tomato. Place a slice of mozzarella cheese on top of each stack and pop back in the oven to melt the cheese.

Gluten free – Wheat free