500 g chicken thighs cut in half or chicken drumsticks
½ cup plain yoghurt or Greek-style yoghurt
3 tablespoons Tandoori paste
Heat oven to 200 C.
Cut 2 – 3 slits in chicken and place in bowl with yoghurt and tandori paste. Rub marinade all over the chicken and then cover and marinade in fridge for 2 – 4 hours.
Remove chicken from oven and place on oiled baking wire rack placed over an oven tray lined with baking paper.
Remove chicken from marinade and place on wire rack. Bake for 25 – 30 minutes or until cooked.
Serve with a combination of the following:
Coconut and coriander rice : cook one cup of basmati rice according to your preferred method (microwave or absorption method). When cooked, stir in ½ cup toasted desiccated coconut and ¼ cup finely chopped coriander leaves.
Raita: Place 1 Lebanese cucumber which has been deseeded and finely chopped in a bowl with ½ juiced lemon and 2/3 cup yoghurt. Mix to combine.
Salsa: combine 1 small finely chopped red onion, 1 Lebanese cucumber peeled, deseeded and finely chopped, 2 Roma tomatoes chopped and 2 tablespoons of lime juice in a bowl and stir to combine.
Pappadums: prepare according to instructions on pack
Variations on a theme, these Italian Meatball recipes can be accompanied by a salad, can be used for Spaghetti and Meatballs, can be skewered for a starter or bbq, can be turned into a Meatball Sub.
Italian Chicken Meatballs
500 g chicken mince or beef
1 egg, lightly beaten
2 garlic cloves, crushed
½ cup fresh gf breadcrumbs
1 tbs finely chopped basil
1 tsp finely grated lemon rind
¼ cup chopped Kalamata olives
1/3 cup parmesan cheese, finely grated
¼ cup gf plain flour
1 tbs spoon olive oil
Combine mince, egg, garlic, breadcrumbs, basil, lemon rind, olives and parmesan in a bowl.
Place flour on a plate.
Shape tablespoon size balls and roll in flour to lightly coat.
Heat olive oil in frying pan on medium high. Add meatballs. Cook and brown and turn meatballs.
Serve with salad.
(Claire Brookman, Courier Mail 6 March 2014)
Meatball Pesto Salad
1 ½ tbs olive oil
1 onion finely chopped
1 clove garlic crushed
2 bacon rashers, finely chopped
500 g chicken mince
½ cup finely grated parmesan cheese
Salt and pepper to taste
Heat 2 teaspoons of oil in a non stick frypan. Add onion, garlic and bacon stirringly occasionally over high heat until onion is soft.
Transfer to large bowl and cool for 10 minutes.
Add chicken mince and parmesan. Season with salt and pepper. Mix well then roll into tablespoons sized balls.
Heat remaining oil in the frypan and cook meatballs turning occasionally until browned and cooked through.
Serve with a salad and just before serving drizzle store bought 150 g basil pesto which has been mixed with 2 tablespoon of boiling water to soften the pesto.
New Idea “Little Italy” Barbara Northwood.
Chicken Wings and Drumsticks are versatile with all glazes easy to prepare.
Perfect as a starter at a bbq gathering or as a meal when combined with a salad*.
1/3 cup soy sauce (gf)
¼ cup sweet chilli sauce
1 teaspoon sesame oil
3 cm ginger, peeled and finely grated
2 cloves garlic, crushed
2/3 cup orange marmalade or plum jam
2 teaspoons dijon mustard (gf)
¼ cup chicken stock
2 cloves garlic, crushed
½ cup tomato chutney
1 lime juice and finely grated rind
1 tablespoon sweet chilli sauce
Sticky and Sweet
½ cup apricot conserve
3 tablespoons Dijon mustard (gf)
2 tablespoons Worcestershire sauce (gf)
1 teaspoon ground cumin
2/3 cup tomato sauce
1 tablespoon gf soy
1 tablespoon maple syrup
1 teaspoon sesame oil
2 spring onions, bruised and chopped
2 stalks lemon grass, finely chopped
1 tablespoon fish sauce
1 teaspoon oyster sauce
1 teaspoon white sugar
1 tablespoon honey
½ teaspoon pepper
3 tablespoons vegetable oil
Combine ingredients and marinade chicken wings or drumsticks for 2 – 4 hours.
For glazes with jams, combine ingredients in a small saucepan and heat until smooth.
Place chicken on baking rack (sprayed with oil) over an oven tray lined with baking paper or a disposable alfoil tray. Every 10 minutes brush chicken before turning, with marinade. Cook in 180 C oven for 40 – 50 minutes.
*Seeded Apple Slaw
Combine in a bowl : 1 1/2 cups finely shredded cabbage, 1 apple grated, 2 tablespoons mayonnaise (gf) 1 tablespoon lemon juice, 2 tablespoons roasted sunflower seeds, 2 tablespoons pepitas
Easy to prepare, cook and assemble, this is an enjoyable summer’s meal full of flavour and colour.
750 g chicken drumettes
1 tablespoon peanut oil
1 tablespoon lime juice
1 teaspoon ground cumin
1 teaspoon ground coriander
500 g kumara, peeled, sliced
2 tablespoons peanut oil
1 cucumber sliced
1 tomato, cut into wedges
2 eggs, hard boiled
100 g snow peas, sliced
1/2 cup crunchy peanut butter
1/2 cup coconut milk
1/4 cup kecap manis (or use gf soy sauce)
2 tablespoons lime juice
Score thickest parts of chicken drumettes. In a large bowl, combine chicken, oil, juice and spiced and mix well until chicken is coated and marinate for 30 minutes.
Preheat oven to hot, 200c.
Place kumara on oven tray lined with baking paper and drizzle with additional oil. Bake until cooked. Remove from oven.
Place chicken drumettes on trays lined with baking paper and bake for 30 – 40 minutes or until golden and skin is crisp.
In a saucepan, whisk peanut butter, coconut milk, kecap manis (gf soy sauce) and simmer for 2 minutes. Stir in lime juice.
Arrange on a platter the kumara, cucumber, tomato, halved boiled eggs and snow peas. Place chicken drumettes in centre of platter and serve with a drizzle of satay sauce.
(recipe from New Idea magazine 2015)
Quick and easy and versatile.
Serve with tortillas or a bed of rice or a green salad.
1 tablespoon olive oil
500 g chicken thighs, cut into 2 cm pieces
1 large carrot, cubed
1 red capsicum, coarsely chopped
1 tomato, coarsely chopped
1 can x 420 g Heinz Beanz Creationz Fiery Mexican Style Beans or Heinz Beans Creationz Mexican Salsa Chilli (for a milder meal)
100 g canned corn kernels, drained
1 tomato, finely chopped
1/3 cup coriander leaves
1 avocado cubed
Lime wedges to serve
Heat the oil in a large deep frying pan over the medium heat. Add the chicken and cook for 5 minutes or until browned. Remove chicken to a bowl.
Add carrot and capsicum to pan and cook for 3 minutes or until starting to brown. Add tomato and ¼ cup water and bring to a simmer. Add the chicken and beans. Cook covered stirring occasionally for 10 minutes or until chicken is cooked. Add the corn and stir through until heated.
Salsa: in a bowl combine tomato, coriander and avocado.
Serve with tortillas or tacos or nachos and lime wedges.
(Coles Food magazine August 2015)
This recipe belongs to Narayan, a Nepalese chef living in Townsville.
Mild and aromatic this recipe is a wonderful way to learn to make your curry from scratch.
I enjoy talking with Narayan because food and recipes have their own special nuances. This recipe traditionally changes with the seasons eg some spices such as cardamom pods, cloves and bay leaves belong to winter as they add a more robust and heavier flavour to the meal. Recently he revealed to me that the curry he makes at home is different from the one he makes a work. Puzzled, I asked how can this be when it is the same recipe. Ah, I didn’t have the ‘magic’ ingredient: a Nepalese Chicken Masala powder. Thanks to a Sydney friend of Narayan, I have my own little packet of ‘magic’ and my curry is now that little bit more authentic. He has introduced me to millet flour roti and challenged me to make Nepalese Dumplings. Sometimes meals become a chore but I really enjoy being inspired by people who have a passion for food.
Thank you Narayan.
3 tablespoons oil
1 kg chicken breast, cubed
1 brown onion, diced
2 cloves garlic, finely diced
1/2 tablespoon fresh ginger, finely grated
3-4 cloves, whole
2-3 bay leaves
4-5 cardamom pods
1/2 tablespoon turmeric powder
2 – 3 teaspoons curry powder
1 tablespoon cumin powder
1/2 tablespoon coriander powder
1/4 teaspoon chilli powder
1 tin (400g) tomatoes, diced
1 tin (400g) coconut cream
coriander fresh to garnish
In a large pot, heat the oil over medium heat. Add onion and fry until soft. Add garlic and ginger and fry until fragrant.
Add chicken and fry until chicken turns white.
Add all the spices and cook for about 5 minutes.
Add 1/4 cup water, tomatoes and coconut cream.
Simmer until chicken is cooked and sauce thickens.
Serve with rice and garnish with fresh coriander.
This pastry recipe for dumplings has been filed away for more than six months now and I am so pleased that I found time to experiment with pastry again. I am a little scared of pastry as before gluten free cooking, pastry was bought in frozen sheets and there was little one had to do to them. And pastry making does require time.
A very special thanks to Irena from Cooking Without Gluten who introduced me to “Well and Good” products: breads, flours and pastry mix. Her detailed step by step instructions gives me the confidence to try something new.
I am the first to admit that my dumplings are various in size and that I need a bit more uniformity with the thickness of the pastry but lunch was enjoyed by all and I will most definitely make this pastry recipe again.
My chicken filling was an Asian inspired mixture so I steamed the dumplings instead of boiling them.
I also shallow fried some of the dumplings and they would make a good addition to the gluten free lunchbox.
Great for an easy weekend meal or a snack or a way to use up left over meats.
There are so many variations on this theme with this recipe using a few core ingredients. You can use left over roast chicken or a store bought bbq chicken or shredded Sun Pork. You can substitute cabana for chorizo and you can add in 1/4 cup taco sauce or a small can of red kidney beans.
500 g cooked chicken diced
4 shallots, finely sliced
2 chorizo chopped and cooked
1 red chili finely diced
150 – 200 g grated cheese (we use a Pizza Cheese packet mix or use half mozzarella and half cheddar)
Salt and pepper to taste
8 corn tortillas
Place all ingredients in a bowl and mix to combine.
Lay out 4 corn tortillas and divide mixture evenly between them. Top with remaining tortillas.
Place under the griller (two at a time) or use a large heavy duty non stick frying pan (one at a time).
Once browned, turn over tortilla and cook the other side until the cheese is melting.
Cut quesadillas into quarters and serve.
My sons have warmed to the idea that this chicken IS better than KFC… so if you can’t buy LFGF Chicken Seasoning locally, then order it on-line.
500 g chicken cut
LFGF Chicken seasoning
Oil for frying
In bowl mix egg and water.
On a plate place LFGF Chicken seasoning
Dip chicken in egg mix.
Roll chicken in seasoning mix to cover.
Heat oil in deep fryer on high and fry chicken in batches until half cooked.
Put chicken to drain on kitchen paper towel.
Return chicken to deep fryer until cooked.
Drain chicken on paper towel.
Serve chicken with salad.
1/3 cup extra virgin olive oil
4 large onions, halved, thinly sliced
4 large cloves garlic, thinly sliced
1 heaped teaspoon fresh thyme leaves, plus 8 small thyme sprigs
8 skinless chicken thigh cutlets
GF plain flour to dust
2 -3 lemons, scrubbed, thinly slices, de-seeded
1 1/2 cups GF chicken stock
24 Sicilian or other large green olives
Heat 2 tabs of the oil in a large frying pan over medium-low heat. Add onions and garlic and cook, stirring, for 20 – 25 minutes until soft and pale golden. Season, then stir in thyme leaves. Spread onions over the base of a roasting pan or large casserole dish that will fit the chicken in a single layer. Sprinkle over the thyme sprigs the set aside.
Preheat oven to 190 degrees C. Heat remaining oil in the same frying pan over medium-high heat. Dust chicken in flour, shaking off excess, then cook in 2 batches for 3 – 4 minutes each side until golden brown.
Arrange chicken over onion, then overlap lemon slices on top. Squeeze over the juice from nay remaining lemon slices.
Heat stock in a saucepan and then pour over chicken. Cook in oven uncovered, for 45 – 50 minutes – adding olives after 30 minutes and basting with stock 2 – 3 times until chicken is golden and cooked. Stand in pan for 5 minutes.
(Recipe from Country Cooking section. delicious magazine)