Chicken and Butternut squash risotto
Half a butternut squash
250 grams of Chicken
200 grams of rissotto rice
600ml of vegetable stock
50ml of gin of white wine
40 grams of parmesan
1tbsp of olive oil
A knob of butter
To begin with peel the butternut squash and cut into cubes and place on a baking tray with olive oil and thyme, put this in the oven for 10 minutes at 180c before adding the chicken on the same tray and cook for a further 30 minutes.
Put all of the stock into a saucepan and simmer.
Whilst waiting for the stock to simmer, dice the shallots and cook in a separate saucepan with the butter and olive oil.
Once the shallots are soft and translucent add a few sprigs of Thyme and add the rice, stirring so that all grains are coated with the butter and oil. Add the gin or white wine at this stage and wait until the liquid is absorbed.
Once the liquid has been absorbed add the stock ladel at a time until all the stock is absorbed by the rice.
Once you have done this take the butternut squash and chicken out of the oven and add to the risotto. At the same time add the parmesan and mix well.
Once this all done add a sprig of Thyme and season to taste ( you can add more parmesan if you would like)
This is a recipe for any occasion whether you want a nice treat or a fancy dessert with friends.
4 large egg whites (at room temperature)
230g caster sugar
1.5 tsp of cornflour
1.5 tsp of white wine vinegar
1Tbsp of rose water
A small amount of red food paste
100g dark, milk or white chocolate
Firstly heat oven to 100oC, then line 2 baking trays with baking parchment.
Add the 4 large egg white to the mixing bowl (not plastic). Beat the egg whites on medium speed with and electric whisk until it resembles a fluffy cloud and stands up in stiff peaks when the whisk is lifted. Now turn the speed up on the whisk and start adding the caster sugar a dessert teaspoon at a time. When ready the mixture should be thick and glossy. This is the point where you add the vinegar, cornflour, rose water and food colouring mix for another 30 seconds.
Place mixture into a piping bag and pipe onto the baking parchment. Bake for 1 1/2 hours until the meringues sound crisp when tapped underneath.. Leave to cool on tray or cooling rack. Once the meringues are cool its time to melt the chocolate. Dip the meringues into the chocolates and leave to set.
Your meringues are ready to enjoy on there own or with some fresh fruit and cream.
This Ramen is great with leftovers from a roast which makes it an easy dish and great as there is no food waste.
2 Garlic cloves ( Grated)
1 Piece of Ginger (grated)
300ml of beef stock
A bag of green beans
Any meat ( We had left over beef)
Sweet Chilli sauce
Chinese five spice
To start with, we made the broth as this will take a while to infuse. In a pan you need to put the 300ml of beef stock, with the grated ginger and the grated garlic and a dash of sweet chilli, put this to simmer when you are creating the other components of the dish.
Whilst the broth is simmering put on the rice noodles for 8 minutes and stir once so they do not stick.
Whilst the broth and noodles are cooking, we put out left over beef and vegetables in a frying pan with the green beans. We then seasoned with Chinese five spice and oil and cooked until warm.
With two minutes left on your timer for the noodles heat up a pan and start frying the eggs.
Once the noodles are done rinse off and put at the bottom of your plate. Once you have done pour in the broth, and then stack your meet and leftover vegetables on top. After this put the eggs on top and scatter coriander on top.
Gluten free Scotch Eggs
This is a recipe we like to do as a snack or for lunch. This recipe made 8 scotch eggs which we shared friends and family.
900 grams of gluten free sausage meat
40 Grams of Gluten free stuffing mix ( We had sage and onion)
100 grams of gluten free plain flour.
150 grams of gluten free breadcrumbs ( or you can use panko for non gluten free)
1 litre of sunflower oil.
You put 8 eggs in a pan of rapid salted water and simmer for 7 1/2 minutes. Once the time was up place the eggs into a bowl of ice water ( I cracked the shells before putting in ice water.)
Put sausage meat, salt and pepper into a bowl and mix well. Divide the sausage meat mix into 8 equal balls and then flatten one ball at a time on clingfilm.
Once you have peeled the cooled eggs, place in the sausage meat and use the clingfilm to help mould the sausage meat around the egg..
Once moulded dip in flour, egg and then bread crumbs until coated all over and repeat the process for each scotch egg. ( We put them in the fridge for an hour to chill.)
To cook the eggs, heat the oil in a wide saucepan until it reaches 160C. All dependant on the size of your saucepan cook at least 3 at time and cook for 8-10 minutes until golden and crispy.
Once cooked drain on kitchen roll and leave to cool.
Gluten free Bao Buns with Sticky Pork
This was a great fakeaway to make for a Saturday evening. We had it with crispy seaweed and pickled vegetables. The recipe will feed upto 5-6 people.
Ingredients needed for Bao Bun Dough
To activate the yeast:
10g instant yeast
2 tsp of sugar
2 Tbsp warm water (not hot)
Dry ingredients for the dough:
176g corn floour
86g potato starch
90g glutinous rice flour
100g rice flour
2 tsp baking power
1/2 tsp salt
Wet ingredients for dough:
260ml warm water
60ml cooking oil
Ingredients for the sticky pork:
500g of Belly Pork
300 ml of apple juice
300ml of vegetable stock
1Tbsp of Chinese five spice
1Tbsp of Hoisin sauce
2Tbsp of soft brown sugar
2 garlic cloves
fresh ginger ( the amount is up to you)
1 stick of Lemongrass
2 Tbsp. of Tamari sauce
2 Tbsp. of sweet chilli
Method for the Bao Bun Dough
The first thing you will need to do is activate the yeast. You do this by putting the yeast, 2tsp of sugar and 2Tbsp of warm water in a bowl mix together and leave for 10 minutes. the yeast should have be foamy and bubbly.
Whilst you are waiting for the yeast to activate stir all the dry ingredients in a large bowl to mix them up. then add the water oil and yeast mix and stir to roughly mix. Then knead the dough in the bowl. The dough should moist and a bit wet but not sticky to your fingers. If the dough feels dry add a bit of liquid. The dough doesn’t have any elasticity it feel a bit like playdough. Once the dough is ready cover and put in a warm place. I put mine in the airing cupboard for over an hour.
When the dough has doubled in size it is ready to start shaping into the buns. Split the mixture into 20 equal size pieces. Roll one piece at a time into a small ball place on a piece of greaseproof paper flatten the dough, place a piece of grease proof paper over half of the dough and fold over to create the classic Bao bun shape. Leave the buns to rest for 20min. Place 4-5 buns in a steamer and steam for 8 minutes. The buns are ready.
Method for Sticky pork:
To begin with you put the pork in slices into the saucepan with the apple juice, stock, garlic, lemongrass and ginger for 45 minutes until the pork is cooked.
Once the pork is cooked leave to dry for an hour until cold. Whilst waiting you can make the sauce
Using the remaining liquid from boiling the pork sieve to remove any fat and then put in a smaller saucepan. Add the sugar, sweet chilli, hoisin sauce and tamari sauce and reduced until thick.
Once the sauce is thickened drizzle over the top of the cold pork and put the pork in the oven for 20 minutes on 180c
Beef Ragu with Gluten free spaghetti
For a nice meal on a cold winters day, the Beef ragu is packed full of flavour and perfect served with gluten free spaghetti and a nice glass of red wine
500 grams of diced beef
1 medium onion finely diced
4 medium carrots diced
2 sticks of celery diced
1.5 tsp of garlic granules ( Or two gloves of garlic grated)
1.5tsp of dried basil
1.5tsp of dried oregano
1tsp of dried fennel
1 stock cube
1.5 Tbsp. of sugar
2 Tbsp. of tomato puree
1.5 Tbsp. of olive oil
125 ml of red wine
2 tins of chapped tomato
1/2 a pack of gluten free spaghetti
This made enough ragu for three separate meals for the both of us
Heat up olive oil in a large saucepan all of the diced vegetables and cook on a low heat for 10 minutes with the lid on the saucepan.
Once the vegetables are softened add the beef, herbs, garlic, tomato puree, sugar and cook for a further 5 minutes searing the beef. Once this is mixed in add the red wine and simmer for a minute.
Once this has simmered add two tins of chopped tomatoes and add the stock cube and then leave on a low heat for an hour and half. Or until the beef falls apart or the sauce is thick and rich.
Whilst the ragu is cooking enjoy yourself with a nice glass of wine or cup of tea and then with 10 minutes to go cook the spaghetti in a large saucepan of salted boiling water.
Once the pasta is cooked drain the pasta, drizzle with a small amount of olive oil and plate up and enjoy.
Homemade pizza (With the help of Laura Strange’s blog My Gluten Free Guide – The essential gluten free guide to food, travel and life (mygfguide.com))
I have been looking everywhere for a great gluten free pizza dough recipe, when I stumbled across Laura Strange’s blog. It is the best pizza dough I have tried. It was very easy to make and very delicious to eat. I will list the ingredients for the dough below, but for full instructions please click the link above that will take you to Laura’s blog. I also make my own pizza sauce.
For the pizza dough:
1tsp caster sugar
160ml warm water8g dried active yeast (gluten free)
170g gluten free plain flour – plus extra for dusting
50g tapioca starch ( sometimes called tapioca flour)
1 tsp fine salt
1.5 tbsp olive oil
For the tomato pizza sauce:
500g carton of tomato passata
4 shallots (you can use a medium size onion if you wish)
A splash of red wine
2 tsp of garlic granules/ or 1 clove of fresh garlic
1 tsp of dried oregano
1 tsp of dried basil
2 tsp of sugar
For the topping use what ever you like for my pizza I had salami, Parma ham, olives and cheese.
Method for pizza sauce:
Chop the shallots into thin slices add, a splash of olive oil to the saucepan and add the shallots on a medium heat. Once the shallots are translucent add the sugar, herbs and garlic then mix for 1 minute. Add the passata and red wine and cook for about half an hour on a low heat until the sauce has reduce and thickened. Leave to cool.
Method for pizza dough:
For the pizza dough method please click on the link at the top in the title.
Once your dough has been made and is ready to use. Press your dough into your desired shape and thickness, leave to rest for 5 minutes then add your pizza sauce and rest of your topping and cook for 15 minutes.
We enjoyed our pizza’s watching a film on Saturday evening with a nice glass of red wine.
Gluten Free and Vegan Coffee and Walnut Cake
Todays recipe is one I cook for my goo friend Michelle, who is gluten and dairy free. It is a simple recipe but very enjoyable to eat
10oz of Gluten Free Self Raising Flour
10oz of Butter/Plant based butter
5oz of light soft brown sugar
5oz of caster sugar
4 tsp of instant coffee dissolved in 4 Tbsp of water
1.5 tsp of gluten free baking powder
2 x 20cm sandwich tins
BUTTER ICING INGREDIENTS
5oz of Plant based butter/ Butter
12oz of icing sugar
3tsp of instant coffee mixed with 2 Tbsp of warm water
Preheat the oven at 170c. Line the two cake tins with baking parchment and then dust with flour.
I then use an all in one method with the ingredients and then put all ingredients in the mixer for 2 minutes on full.
Once out of the mixer evenly distribute in the two tins and place in the oven for 35-40 minutes.
Once the cake is cooked place on a cooling rack. Whilst waiting for the cake to cool make the butter cream.
Once the cake is cool spread of the butter cream in between the two halves and then decorate the top, with the rest of the butter cream and walnut halves.
This is great with a cup of tea ( Or a baileys :))
Follow My Blog
Get new content delivered directly to your inbox.