Chicken Meatballs

Ingredients
100g minced chicken

1 egg

1 tsp Worcester sauce

85g dried breadcrumbs

50 grated parmesan cheese
3tsp garlic, minced
1tsp onion powder
1/2tsp  dried oregano

2tsp dried basil
2tsp dried parsley

salt and pepper

Method

Preheat the oven to 200C. Line  baking sheets.

Mix the Worcestershire sauce with the egg, and then include the chicken. 

Mix all of the dried ingredients. Then add the chicken mixture. Combine well, without over working.

Split the mixture into 32, and make into meatballs.

Cook for 20 minutes.

Notes

The meatballs are great served with spaghetti in a carbonara sauce, or cold at a picnic. 

The meatballs can be frozen before or after cooking. If freezing raw meatballs, open freeze on a lined baking sheet, and transfer into a ziplock bag. Defrost before cooking.

Chocolate Fudge Cake

Ingredients

Cake

125g chocolate broken into pieces

125g butter, plus extra for greasing

200g light soft brown sugar

100g caster sugar

1 tsp glycerine

2 eggs 

100ml natural yogurt

1/4 tsp vanilla

200g gluten-free SR flour

1tsp xanthan gum

2 eggs

Ganache

175g chocolate

250ml double cream

Method

Cake

Preheat the oven to 180C. Grease two 20cm cake tins.

Melt the chocolate, and allow to cool.

Cream the butter, sugars and glycerine until fluffy and light. Slowly add the eggs. Add the yogurt, vanilla, and the cooled yogurt.

Fold in the flour and xantham gum. Add a little warm water if the mixture is too stiff.

Divide the mixture between the tins, and bake for around 30 minutes. Allow the cakes to cool in the tins for 30 minutes, then removed and finish the cooling on a wire rack.

Ganache

Grate the chocolate. Heat the cream on the stove. When the cream starts steaming remove from the heat, and pour it over the grate chocolate. Leave for 2 minutes. Stir well to melt the chocolate and mix it well with the cream.  Leave to cool at room temperature.

Spread half over the bottom layer of cake,Add the top layer. Spread the remaining half on top.

Notes

The cake keeps in an air tight container for 3-4 days. It can also be frozen. 

Chicken Kebabs

 

Ingredients

1kg minced chicken

2 tsp onion granules

2 tsp garlic granules

2 tsp paprika

4 tsp parsley

2 tsp coriander

2 tsp cumin

2 tsp medium curry powder

salt

pepper

Method 

Pre-heat the oven to 200C.

Mix all of the ingredients, and transfer onto a lined baking dish, 20x30cm.

Press the mixture down into the dish, making is smooth and level. Use a knife to form into 12 pieces. Score the top.

Bake for 25 minutes.

Notes

Serve with pita or wraps, mayo and salad.

Orange and Poppy Seed Muffins

Ingredients

1 medium orange

1 Tsp chia seeds

3 Tsp cold water

2 medium bananas

120g SR gluten-free flour (1 cup)

200g sugar (1cup)

120ml oil (1/2 cup)

Method

Place the orange in a pan of boiling water. Reduce to a simmer, and simmer the orange for 20 minutes. Let the orange cool.

Pre-heat the oven to 200C.

Put the chia seeds into the water, and leave for a few minutes. The seeds will swell and produce a gelatinous goop.

Place the orange and the bananas into a blender, and blend until smooth. Add the oil and chia seeds. Then add the sugar, flour and poppy seeds. Mix well.

Line a muffin tin, and add the batter to the muffin liners.

Bake for 18 minutes until the top is golden brown, and the muffins are risen and bounce back when gently depressed.

Notes
The original recipe called for an un-simmered. Unfortunately, this can result in a bitter muffin. By cooking the orange the bitterness is removed.

If you don't want to use chia seeds, replace the chia seeds and water with one egg.

The gluten-free flour could be substituted for white SR flour.

The quantities make nine large muffins.

Plain Bonnag

Ingredients

450g gluten-free SR flour

50g butter or butter substitute

1tsp salt

1 egg

oat milk 

Method

Preheat oven to 190C.

Rub the fat into the flour.

Into a measuring jug, crack the egg, and add the salt. Mix. Then add enough oat milk to take it up to 300ml.

Mix the wet with the dry, and spoon into two loaf tins. Flatten the top of the dough with a wet hand.

Bake for 35 minutes.

Notes

Traditional bonnag is not made in loaf tins. However, gluten-free flour requires more liquid. The dough doesn't hold up well enough to form it into a ball, and put on a baking sheet. 

Spiced Lentil Soup

Ingredients

25ml oil

2 medium onions, chopped finely

2 medium carrots, grated

1 can of green lentils (450g)

200g dried red lentils

1.5 litres  stock

1 tsp ground coriander

1 tsp turmeric

1 tsp garlic powder

1 tsp onion powder

1 tsp cumin

2 tsp fresh ginger

2 tsp curry powder

Method

In a large pan, add the oil and onion. Saute the onions until they are cooked and are a light golden-brown.

Add the other ingredients and bring to the boil. Then reduce to a simmer, and cook for 15-20 minutes. Check seasoning, and serve. 

Notes

An option is to add 50g of finely diced pancetta at the same time as the onion is being sauteed. 

Savoury Pancakes

Ingredients

2 cups of SR flour ( I use Dove Farm gluten-free flour)

1 egg (or 1 Tsp of chia seeds soaked in 3 Tsp of water)

water

Method

Mix the flour and egg together in a bowl. Gradually add in water until a good thick pancake batter is created. 

Put the pancake pan on at gentle heat, and then pour in a quarter of the batter. To one side, add the toppings of your choice. 

When the batter starts to bubble, flip one half of the pancake over the over, and lightly press. Allow both sides of the pancake to cook to a golden brown.

Serve immediately.

Suggested fillings

• Stilton and prosciutto
• mozzarella and ham
• tuna and diced red onion
• sun dried tomatoes, spinach, roasted peppers and pesto
• peanut butter and jelly
• chocolate spread and banana

Notes

Oooh, these are good. At some point, I'd like to try freezing one, and then defrosting, and cooking in the air fryer. As yet, I've not had a chance.

Pickled Ginger

Ingredients

200 g ginger

2 tsp salt

boiling water - to cover the ginger

60g caster sugar

120ml rice vinegar

60ml water 

Method

Using a teaspoon, scrape the skin off the ginger. Then using either a mandoline, or a vegetable peeler, finely slice the ginger.

In a small heat-proof bowl, add the slice ginger and sprinkle the salt over the top. Stir and allow to sit for 5 minutes.

Pour boiling water on the ginger (just enough to cover) and sit for a further 2 minutes.

Drain the water, and squeeze any excess liquid from the ginger. Set the ginger aside to drain further on a paper towel. 

On a medium heat, stir together the water, rice wine vinegar and sugar until the sugar has dissolved.  Boil for 30 seconds. 

Place the ginger pieces into the jar, and then carefully pouring the hot pickling liquid over the ginger.

Allow to cool to room temperature, and then place in the fridge. Wait 24 hours before using.

The pickled ginger will last for 2 weeks in the fridge.

Feta and Spinach Pastries

Ingredients

1  sheet of gluten-free puff pastry

1 onion, chopped

150g frozen spinach

1/2 tsp oregano 

200g feta cheese

100g mozzarella

1  egg 

sesame seeds

Method

Preheat oven to 180C.

Sauté the onion, and then frozen spinach and 60ml of water. Stir whilst the water evaporates. Let the mixture cool.

Separate the egg. Add the egg white to the cooled mixture, also add crumbled feta and grated mozzarella.

Divide the in half, lengthways. Cover one half with the filling. Place the remaining pastry on top. 

Cut the pastry into squares, and place on a lined baking sheet. Use the egg york to make an egg wash. Brush with egg wash and sprinkle with sesame seeds.

Bake on a low shelf for 35 minutes. Even if it looks golden don’t take it out, hang tight for a better bake as there is a lot of filling.

Pickled Red Cabbage

Ingredients
500ml apple cider vinegar
500ml water
2tsp garlic (diced)
4Tsp sugar 4tsp salt
2 red onions
1/2 large red cabbage

Method
Put the water, garlic, sugar and salt into a saucepan. Bring it to simmering point, and hold it there for 1 minute until the sugar and salt have dissolved. 

Add the apple cider. Then remove from the heat.

Slice the onions finely, and the cabbage into strips. Mix together, and put into the container. 

Pour the pickling liquid over the cabbage. Ensure the cabbage is all submerged. 

Store in the fridge for up to 2 weeks.

Notes
The pickling liquid can be used up to 3 times before being discarded.

Scouse

This recipe is based on the one from the National Museums Liverpool's website.  Scouse is the perfect food for a day when the rain is lashing down, and a wind is blowing a hooli.

Ingredients

vegetable oil

1kg lamb

3 onions (cut into large chunks)

5 carrots (peeled and roughly chopped)

600g potatoes (peeled and quartered)

1 leek (sliced)

1 litre stock

2 tbsp tomato puree

1 tbsp wholegrain mustard

Method

1. Add vegetable oil to a skillet or large saucepan. Bring ito a high heat, and sear the cubes of lamb until completely coloured.

2. Reduce to a medium heat, and add the onion, and carrots. Cook until they begin to soften.

3. Stir through tomato puree until fully combined, add the potatoes, and then the stock or water.

4. Bring to a gentle simmer and cook until the lamb is tender or until the potatoes start to break down and thicken the Scouse, approximately 2 hours.

5. Add leek and mustard and cook for a further 20 minutes, check seasoning and add salt if required.

Serve with pickled red cabbage.

Notes

The original recipe called for 2tbsps of black treacle. I've tried it, and it makes the dish too sweet for my tastes. If you would like to include it, add the treacle at the same time as the leeks and mustard.

Butterscotch Sauce

Ingredients

50g  butter

120g brown sugar

120ml double cream

Method 

Melt the butter in a heavy-bottomed pan over medium heat. Add the sugar and cream. Stir until  well blended.

Bring the mixture to a boil, scraping down the sides occasionally. Boil  for 4 to 5 minutes.

When the sauce has cooled, transfer to a glass jar, and store in the fridge until needed. The sauce will keep for 3-4 weeks.

Cheesecake Flling

Ingredients
300g cream cheese

2Tsp lemon juice

2 tsp vanilla extract
3 Tsp of castor sugar

Method
Cream the cream cheese until soft and free from lumps. Add the lemon juice and vanilla. Mix well. Incorporate the sugar. 

Spoon on top of a biscuit base, smooth the top. For a large cheesecake, bake at 180C for 30 minutes, for individual cheesecakes, bake for 20 minutes. Add the topping of your choice.

Lemon Crinkle Cookies

Ingredients
INGREDIENTS
150g caster sugar
zest of 2 lemons
70g  butter
½ tsp vanilla bean paste (or 1 tsp vanilla extract)
2 medium eggs, room temperature
2 tbsp lemon juice (freshly squeezed)
240g plain gluten free flour blend (Doves Farm Free)

1 tsp baking powder

For rolling

100g granulated sugar

90g icing sugar

Method

Add the sugar to a large bowl, and zest the lemons over the sugar. Combine well the sugar and zest.

Melt the butter, and add to the lemon sugar. Also add the vanilla, and whisk to combine. Add the eggs, and continue to whisk. Next, add the lemon juice.

Mix the flour and baking powder, and add to the wet ingredients, using a spatula until a smooth consistency is achieved. The mixture will look like a batter at this stage. Chill in the fridge for 2 hours (or even overnight). This will firm up the dough to a consistency that can be rolled.

Preheat the oven to 180ºC and line 2 large baking sheets with parchment/baking paper.

Each cookie is made by taking 1 tablespoon of dough, and forming it into a ball. Roll first in granulated sugar, then icing sugar until the dough has been cover. If the dough is sticky, coat hands in icing sugar. 

Place the cookies on the lined baking sheets, about 5cm apart. Bake for 8-10 minutes, on the middle shelf. The cookies are done when the cracks no longer look wet or shiny. The cookies will be very soft and delicate immediately out of the oven. Allow them to cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely.

Carrot Cake Muffins

Ingredients

2 medium carrots (grated)

4 Tsp maple syrup

2 Tsp oil

100ml plant milk or apple juice

1/2 tsp vanilla extract

130g SR flour

1 tsp cinnamon

Glaze

6 Tsp icing sugar

2 tsp lemon juice

Method

Mix together all of the muffin ingredients. Divide into 6 muffin cases and bake at 175C for 15-20 minutes.

Mix the glaze ingredients together until smooth. Whilst the muffins are still warm, brush the over with the glaze.

Notes

Very lightly adapted from a recipe by Fit Green Mind.

They were rather too moist. I've reduced the apple juice a little. It would also be good to include some chopped walnuts into the mix too.

Cauliflower, Butter Bean and Spinach Curry

Ingredients

2 Tsp oil

1 large onion, finely chopped

700g cauliflower florettes

3 cloves of garlic

1Tsp ginger, grated

1 lemon, zested

2 Tsp curry powder

1 tsp ground cinnamon

400g coconut milk

200ml vegetable stock

400g butter beans

300g spinach

300g cherry tomatoes

Method

Heat the oil in a skillet. Add the onion.

Break the cauliflower into small florettes, and add to the skillet.

Grate the ginger, and zest the lemon. Add to the skillet, along with the chopped garlic, curry powder and cinnamon. Stir well, then add the coconut milk and  stock. cook for 20 minutes.

Add the butter beans, Cook for 10 minutes, then add the spinach and halved cherry tomatoes.

Serve with rice.

Notes

The original recipe used sweet potatoes, black beans and green beans. I saw a recipe using cauliflower, butter beans and spinach, and thought I'd swap them into my Sweet Potato Curry recipe as I liked the flavours in the sauce. 

Recipes: BBQ Jackfruit with Coleslaw

Ingredients

BBQ Sauce

2 Tsp olive oil

1 onion, finely chopped

2 cloves garlic, crushed

½ tsp ground cumin

1 Tsp curry powder

2 Tsp soy sauce

1 tsp liquid smoke

100ml tomato ketchup

1 Tsp soft dark brown sugar

1 Tsp maple syrup

1 Tsp balsamic vinegar

400g tin cherry tomatoes

Mustard Coleslaw

120g red cabbage, very finely sliced

2 carrots, grated

4 spring onions, finely sliced 

100ml vegan mayonnaise

2 Tsp apple cider vinegar

4Tsp Dijon mustard

Other ingredients

2 Tsp rapeseed or olive oil

2 x 410g tins green jackfruit, drained, washed, and squeezed to release some moisture,

12 small burger buns, halved and toasted

mayonnaise

Method

To make the BBQ sauce, heat the oil in a pan over a medium heat, then fry the onion for a few minutes until it begins to turn translucent. Add the garlic and fry for a minute more. Add all the remaining sauce ingredients and stir to combine. Cover, reduce the heat to a simmer and cook for 7-10 minutes or until all the tomatoes have burst and the sauce has reduced. Remove from the heat and allow to cool fully before blending in a food processor to a smooth, glossy sauce.

Mix all the ingredients for the coleslaw a pinch of salt and good grind of black pepper in a large bowl.

Heat the oil and fry the prepared jackfruit for 5 minutes. Reduce the heat, and pull apart the jackfruit. Add in half of the BBQ sauce and simmer for 5 minutes.

To assemble, spread a little mayonnaise on the halved burger bun Add a spoonful of the pulled jackfruit, top with BBQ and some coleslaw.

Review

The BBQ sauce was good. It was tasty and not too sweet. Sadly the jackfruit was rather meh. It's not something we would choose to eat again. The coleslaw had far too much mustard in it, and I'd already reduce it by half from the quantities listed above.

In all, I'll use the sauce again, but won't bother with the rest.

Quorn and Butternut Squash Lasagne

Ingredients
1 butternut squash, peeled, deseeded and thinly sliced
3 tsp ground cumin
olive oil
1 large onion, finely chopped
2 garlic cloves, crushed
1 courgette
1 tsp ground cinnamon
500g Quorn mince
400g can diced tomatoes
bunch parsley, chopped
500ml béchamel sauce (gluten-free)
Parmesan cheese
cherry tomatoes

Method

Preheat oven to 200C. Line 2 baking trays.

Place the butternut squash slices in the trays, brush lightly with oil, and sprinkle over the cumin. Bake for around 25 minutes, until golden and tender.

Add oil to a skillet, and then sauté the onion. Add the garlic and courgette, and cook for an additional 2 minutes.

Add the cinnamon, Quorn, diced tomatoes, and chickpeas, and bring to a simmer. Remove from the heat, and add the chopped parsely.

Layer up the tomato sauce, the butternut squash slices and béchamel sauce. Add a sprinkling of Parmesan cheese, and top with a few cherry tomatoes.

Bake for 15 minutes, and allow to rest for 10 minutes before serving.

Notes
Serve with a green salad.

Chicken Burgers

Ingredients

2 chicken breasts

1/4 cup of gluten-free oats

1/4tsp curry powder

1/4tsp Italian herbs

1/2 tsp diced garlic

salt & pepper

oil

Method

Add oil to a skillet. Bring to a medium hot temperature. Place all of the ingredients into a blender and pulse until smooth. 

Spoon out the chicken mixture into the oil, making three patties. Smooth over the tops with the back of a spoon.

Take the heat down to low, and cook for 10 minutes. Flip over to the other side and cook for an additional 10 minutes.

Serve with burger bun, coleslaw and onion rings.

Salmon Burgers

Adapted from Healthy Living James' Salmon Burgers

Ingredients
500 g salmon fillet skinned
½ cup gluten-free oats 
juice of ½ lemon
¼ tsp curry powder
¼ teaspoon garlic granules
small handful of parsley or chives
freshly ground black pepper
oil for brushing

Method
Chop the salmon into cubes. Place all of the ingredients into a food processor. Pulse until the mixture starts to hold together.

Shape into burgers. Brush one side with oil, and fry for 5 minutes. Brush the other side, and fill. Again cook for 5 minutes.

Notes

Serve on a brioche burger, or with potato salad and a green salad.