Sometimes we forget that while recipes might not be labelled gluten free, the recipes are automatically gluten free by ingredients. This recipe from Coles Magazine is one such recipe. You can also serve it with rice vermicilli or on a bed of rice. And you can use left overs as a filling for Rice Paper Wraps.
2 tablespoons vegetable oil
500 g Pork Mince
2 garlic cloves, crushed
1 tablespoon ginger, grated
¼ cup brown sugar
1 ½ tablespoon lime juice
1 tablespoon gf fish sauce
1 spring onion, thinly slices
1 long red chilli, thinly sliced and deseeded
2 baby cos lettuce, leaves separated
½ cup coriander sprigs
1 lime, sliced in wedges
Heat oil in frying pan over medium-high heat.
Stir fry pork, garlic and ginger for 3 minutes or until browned.
Add sugar, lime juice, fish sauce, onion and chilli.
Stir fry for 3 – 4 minutes.
Serve with lettuce, coriander and lime wedges.
5 cups chicken stock
400 ml can coconut milk
1.5 cm fresh ginger sliced
1 small red chilli sliced, deseeded (extra for garnish)
125 ml rice vermicelli noodles
400 g chicken breast fillet, sliced thinly
1 bunch pak choy, steams separated, rinsed, slice into strips
2 limes, halved, to serve
Fish sauce (optional) to serve
In a large saucepan combine stock, coconut milk, ginger and chilli.
Partially cover and bring to a simmer over medium – low heat. Simmer for 5 minutes.
Remove ginger and chilli with slotted spoon.
Place noodles in a bowl and cover with boiling water. Stand for 5 minutes then drain.
Add chicken to soup and bring back to a simmer. Simmer, uncovered for 3 minutes.
Add pak choy to soup and cook for a further 1 – 2 minutes or until just tender.
Divide noodles among bowls. Ladle over soup. Serve with extra chilli, lime and fish sauce.
(coles.com.au – from their Magazine)
I put together a cookbook of family favourite gluten free recipes for my son as a Christmas gift and found that it was going to take longer than I thought . Unfortunately a number of our family favourites have never been committed to paper before. It is literally, a pinch of this, a bit of that and measurements are all to do with the feel of things and sometimes the ingredients on hand. I hope I have got it right and that this recipe translates into a tasty pasta sauce.
1 pkt San Remo Spaghetti
2 tablespoons butter
1 medium onion diced finely
1 stick celery diced finely
3 cloves garlic diced finely
2 rashers bacon diced
150 g tomato paste
500 g minced beef
100 ml chicken stock
Salt and pepper to taste
Heat oil in large fry pan.
Add olive oil and butter until melted. Add in onion and cook until soft.
Add in bacon and celery until bacon is browned then add in garlic.
Add mince a little at a time until browned. Stir in tomato paste and chicken stock and seasoning to taste.
Bring to boil and then reduce and simmer for 30 – 40 minutes.
Boil pot of boiling water and cook spaghetti until tender and drain.
Combine meat sauce with spaghetti and stir until spaghetti is coated in sauce.
NB Use penne pasta to make pasta bake: layer penne, mince, cheese, penne, mince and cheese and cook in oven for 30 minutes.
We forget, we get caught up in the world wind of fads and fashions in food. We are bombarded with cooking programs on television highlighting how we need to be cooking. We read about food trends and new products and subliminally we think we need to be serving up restaurant quality meals at the dinner table and go on a around the world culinary tour every night of the week.
Good old fashioned classics might be difficult to photo shoot or plate up looking like a Masterchef meal but more importantly, the old classics are tasty, easy family meals and should not be forgotten.
My sister is compiling a cookbook “Tastes and Memories of Our Childhood” for a family reunion. She has encouraged our cousins to dig out recipes that our mothers and grandmothers made. It has been an interesting journey and reminds me that I need to go back to my basics, play to my strengths and cook with my senses.
coq au vin
4 chicken drumsticks
4 chicken thighs
Salt and pepper
2 tablespoons olive oil
1 red onion, diced
2 cloves garlic, sliced
200 g bacon, diced
30 g gluten free flour
2 teaspoons tomato puree
3 cups chicken stock (Masterfoods is gf)
500 g red wine
250 g button mushrooms
Bouquet garni – (bay leaf, thyme, parsley tied up with kitchen twine)
In a heavy based frypan, add oil, heat on medium to high and brown the chicken well for about 10 minutes turning once. Remove to a plate and set aside.
Return pan to heat and fry onion for 3 – 4 minutes. Add garlic and cook for a further 2 – 3 minutes.
Add flour, stir and cook for 1 – 2 minutes stirring constantly. Add mushrooms, stock, wine, chicken and bouquet garni and heat to a simmer. Cooke for 30 minutes or until chicken is cooked through and sauce has thickened.
Remove bouquet garni and remove chicken. Increase heat to medium high and reduce sauce.
Return chicken to pan and serve on a bed of fettuccini or with cooked baby potatoes and steamed vegetables.
My husband brought home two eggplants home from the markets this morning and mentioned that maybe we could do something with them for lunch. With a memory of eggplant chips drizzled with a dark honey, I looked to do something similar. After doing a little reading I realised that this eggplant dish: Berenjena Con Miel is a traditional Andalucian dish. It was by chance that I ordered the eggplant chips from the menu of the day in Cordoba, but I was more than content that I had. There are more than a few recipes available but here are a few suggestions: Cook Live Eat Vegetarian , Andalucia.com and Julie Around the World .
I used sliced rounds of eggplant, dipped in beaten egg then a mix of rice flour and polenta and then pan fried in olive oil. Honey on its own or a mix of honey and lemon both worked well for our lunch.
Left overs will be used to make an Italian style eggplant stack with the layering of eggplant, tomato sauce and topped with grated Parmesan.
The Source is a bulk foods store with an outlet in North Ward Townsville offering a range of pulses, single origin flours, gluten free flours, gluten free pastas, honey, nuts, nut mixes and teas to name a few.
The tri-colour pasta is made from quinoa, rice, spinach and beetroot and while I know my teenager will realise that the colour comes from something he doesn’t like and therefore will not eat it, I think children will find it fun and enticing.
A recipe from Road Ahead, our state’s motor vehicle club’s magazine and submitted by Michael’s Oriental, this soup is simple with lots of flavour.
Also perfect without the egg, should family members prefer it this way.
An ideal gluten free easy meal for gluten free uni students or those on a tight budget.
Ingredients (for 1 serving)
1 tablespoon olive oil
40 g boneless skinless chicken breast
1 tablespoon corn flour
200 ml chicken stock (Campbell’s is GF)
100 g sweet corn
½ teaspoon sesame oil (or a splash if you find the taste a little strong)
Heat oil in a deep pan and gently cook the chicken.
Mix the cornflour with a little of the chicken stock in a cup before adding to pan with remaining stock and sweet corn.
Bring to boil, stirring continuously and simmer for 3 minutes.
In a small bowl, beat the egg then slowly pour into the pan and stir.
Season with salt and pepper.
Transfer to bowl and serve.
2 chicken pieces
2 small onion, sliced
2 cloves garlic, finely diced
1 teaspoon oil
2 tablespoons lemon juice
2 teaspoons grated lemon rind
4 tablespoons tomato sauce
½ teaspoon brown sugar
Pinch dry mustard
Pinch curry powder
2 teaspoons vinegar
1 teaspoon gf soy sauce
Place chicken in a casserole dish.
Gently fry onion and garlic in oil. When onions are transparent, add remaining ingredients and bring to boil.
Pour ingredients over chicken.
Bake in moderate oven, 160C for 1 hour.
Teenagers love their pizzas and while there are a variety of gluten free pizza bases out their in the supermarkets, I came across Julian’s Gluten Free Pizza Base recently.
Found in the fridge section of Woolworths Supermarket it makes a good pizza. As my son says, “it doesn’t fall apart and it doesn’t feel like cardboard”.
2 cups gf fresh chorizo
¼ cup sundried tomato, chopped
20 g butter
20 g gluten free cornflour
375 g (1 ½ cups) milk
200 g cheddar cheese, grated plus extra to top
¼ teaspoon mustard powder (or 1 teaspoon wholegrain mustard and 1 teaspoon Dijon mustard)
250 g gluten free pasta (macaroni, spirals, penne, shells)
Preheat oven to 180C.
Remove skins from chorizo and break up or cut into small pieces. Heat 1 tablespoon of olive oil in frying pan and cook the sausage, breaking up as you go.
In a medium saucepan melt the butter and then stir in the flour to create a smooth butter flour mix. Slowly add the milk a tablespoon at a time stirring to create a smooth sauce. Bring to a gentle simmer, stirring constantly to ensure no lumps. Stir in the cheese and mustard powder and bring back to a gentle simmer. Continue simmering on low heat for about 4 minutes or until smooth and thick.
Cook the pasta according to the instructions.
Add the pasta, cooked sausage and sundried tomatoes to the cheese sauce. Stir to combine and transfer to a baking dish. Sprinkle with the extra cheese and bake for 20 minutes until bubbling and cheese has melted.
The Gluten Free Scallywag Magazine 2013-2014