Gluten Free: The Complete Guide With 50+ Recipes: Gluten Free For Beginners (Gluten, Gluten Free, Gluten Free Cookbook, Gluten Free Recipe, Gluten Free Diet, Clean Eating, Gluten Free Paleo) (8 page)
SHERRY CHICKEN WITH ALMONDS AND DATES
YIELD: 4 SERVINGS
INGREDIENTS:
- 8 chicken legs
- 2 onions, roughly chopped
- 12 garlic cloves, left whole in the skin
- 250ml of sherry
- Juice and Zest of 1 lemon
- 60g of whole blanched almonds, roughly chopped
- 10 soft dates, chopped
- 1 teaspoon of ground cumin
- 3 tablespoons of olive oil
DIRECTIONS:
- Preheat the oven to 200C degrees.
- In a large frying pan, over a medium to high heat, heat the olive oil.
- Season the chicken drumsticks and brown in the frying pan until golden brown on all sides.
- Place the browned chicken pieces in a large baking dish and set aside.
- Add another tablespoon of olive oil in the same frying pan and add in the onions and garlic and fry for 10 minutes.
- Add the lemon zest and juice, cumin and sherry to the onions and garlic and bring to the boil.
- Add in the almonds and the dates.
- Pour this sauce over the chicken drumsticks and cover with foil.
- Place in the preheated oven and cook for 50 minutes.
- Remove the foil and place back in the oven for another 15 minutes until all sticky and brown.
- Serve with a side dish of your choice.
ROSEMARY CHICKEN WITH A TOMATO SAUCE
YIELD: 4 SERVINGS
INGREDIENTS:
- 8 boneless chicken thighs
- 2 red onions, sliced fine
- 2 garlic cloves, sliced
- 1 anchovy fillets
- 1 can of chopped tomatoes
- 80ml of red wine
- 1 rosemary sprig, chopped
- 1 tablespoon of capers, drained
- 2 tablespoons of olive oil
DIRECTIONS:
- In a large frying pan on a medium to high heat, heat 1 tablespoon of the olive oil and brown the chicken pieces, add in the chopped rosemary and then set aside.
- In the same pan, add the remainder of the olive oil, add in the onion and garlic and gently fry for 5 minutes.
- Add in the anchovies and fry for 5 more minutes.
- Pour in the red wine, capers and the tomatoes and bring it to the boil.
- Return the chicken pieces to the pan and reduce the heat.
- Cover and gently simmer for 20 minutes.
- Serve with a crisp green salad and gluten free bread.
GLUTEN FREE MACARONI CHEESE
YIELD: 4 SERVINGS
INGREDIENTS:
- 1 packet of gluten free macaroni
- 5 tablespoons of butter
- 4 cups of skimmed milk
- 1/4 cup of cornstarch
- 3 1/2 cups of cheddar cheese, grated
- Salt and pepper for seasoning
DIRECTIONS:
- Preheat the oven to 180C degrees.
- Grease a casserole dish.
- Cook the gluten free macaroni according to the packet instructions, drain and set aside.
- In a medium sized saucepan on a medium heat, melt the butter and season with salt and pepper then set aside.
- In a separate mixing bowl, combine the cornstarch and milk and whisk until smooth.
- Stir the milk mixture into the butter mixture until well combined and smooth.
- Place the saucepan back onto the stove and cook on a medium heat until thickened stirring constantly.
- Stir in 3 cups of the grated cheddar cheese until the cheese has melted. Keep the remaining cheese for the topping.
- Combine the cheese sauce with the macaroni and pour into the prepared casserole dish.
- Top with the remaining cheddar cheese and season with salt and pepper.
- Bake in the preheated oven for 30 minutes.
CHICKEN AND LEEK PIE
YIELD: 4 SERVINGS
INGREDIENTS:
For the pie
- 180g of gluten free flour
- 90g of chilled butter, grated coarsely
- 60g of cheddar cheese, grated
- 1 tablespoon of wholegrain mustard
For the filling
- 500g of skinless, boneless chicken breasts, cut into chunks
- 30g of butter
- 2 tablespoons of olive oil
- 3 leeks, thickly sliced
- 300ml of chicken stock
- 1 tablespoon of gluten free flour
- 90g watercress, chopped
- 5 tablespoons of crème fraiche
- 2 tablespoons of milk
DIRECTIONS:
- Preheat the oven to 180C degrees.
- Mix the flour, butter and a pinch of salt into a bowl and then stir in the cheese. Blend in 2 tablespoons of cold water together with the mustard and combine. Form the mixture into a dough and chill for 30 minutes.
- In a frying pan on a medium to high heat, fry the chicken with the oil for 6 minutes until they are all golden.
- Add in the leeks and fry for 3 minutes until they are softened.
- Add in the stock and bring it to the boil, cover and reduce the heat and gently let it simmer for 15 minutes.
- Transfer the chicken and the leeks to a pie dish with a spoon, leaving the stock in the pan.
- Make a paste with the flour and one tablespoon of cold water.
- Add this to the stock in the pan and stir on a low heat until thickened.
- Take off the heat and stir in the watercress and the crème fraiche, season well..
- Pour the sauce over the chicken pieces and let it cool down.
- Roll out the chilled pastry until it will cover the pie dish. Carefully lay the rolled out pastry over your topping and trim around the rim.
- Make a small hole in the center of the pie and brush the pastry with the milk.
- Place in the preheated oven and cook for 30 minutes.
GLUTEN FREE PIZZA DOUGH
YIELD: 4 SERVINGS
INGREDIENTS:
- 1 1/2 cups of gluten free flour
- 2 teaspoons of xanthan gum
- 1 tablespoon of dry active yeast
- 1 envelope of plain gelatin
- 1/2 a teaspoon of honey
- 1 teaspoon of course salt
- 2 tablespoons of olive oil
- 2/3 warm water
DIRECTIONS:
- Preheat the oven to 200C degrees.
- Combine all of the ingredients into an electric mixer and mix on low until all the ingredients are well combined, scraping down the sides only once.
- With the mixer on high continue to mix for 3 minutes until it forms a dough.
- Dust a work surface with gluten free flour and knead the dough until smooth and no longer sticky. Press the dough into a pizza pan or baking sheet.
- Add any topping that you require.
- Bake for 15 to 20 minutes.
MEATBALL AND BUTTERBEAN STEW
YIELD: 3 SERVINGS
INGREDIENTS:
- 350g of lean pork mince
- 2 red onions, chopped
- 2 red peppers, chopped and deseeded
- 2 garlic cloves, crushed
- 1 tablespoon of paprika
- 2 tablespoons of olive oil
- 2 cans of chopped tomatoes
- 1 can of butter beans, drained
- 2 tablespoons of honey
- A bunch of fresh parsley, chopped
DIRECTIONS:
- Season the lean pork mince with salt and pepper and add in the paprika.
- Shape into small meatballs using your hands.
- In a large frying pan on a medium heat, add 1 tablespoon of olive oil and brown the meatballs until nice and golden. Set aside.
- In the same pan brown the onions and peppers until nice and soft then stir in the garlic.
- Add in the tomatoes, cover with a lid and let it simmer for 10 minutes.
- Stir in the beans and the honey and season if required.
- Simmer for an additional 10 minutes.
- Stir in the parsley.
- Serve warm.
MISO ROASTED AUBERGINE STEAKS WITH SWEET POTATO
YIELD: 2 SERVINGS
INGREDIENTS:
- 350g of sweet potatoes cut into wedges
- 2 aubergines
- 1 garlic clove, crushed
- 2 tablespoons of miso paste
- 1 teaspoon of freshly grated ginger
- 8 spring onions, sliced diagonally
- 2 tablespoons of olive oil
- 225ml boiling water
- A bunch of fresh parsley, chopped
- Salt and pepper to taste
DIRECTIONS:
- Preheat the oven to 180 C degrees.
- Peel the aubergines with a potato peeler and spread the miso paste on them with the back of a spoon.
- Place the aubergines in a baking tray with the sweet potato wedges.
- Pour in the boiling water and then add in the garlic and ginger. Sprinkle with salt and pepper and then place in the preheated oven.
- Bake for 35 minutes, then add an additional 125ml of boiling water and place back in for another 20 minutes.
- Take out and add in the spring onions and roast for an additional 10 minutes.
- Sprinkle with parsley and serve warm.
WARM QUINOA SALAD WITH HALLOUMI
YIELD: 3 SERVINGS
INGREDIENTS:
- 200g quinoa
- 1 red onion, sliced
- 1 roasted red pepper, sliced
- 500ml of vegetable stock
- Juice and Zest of 1 lemon
- 4 tablespoons of olive oil
- A pinch of sugar
- 250g of halloumi cheese, cut into 6 slices
- A handful of freshly cut parsley
- Salt and Pepper to taste
DIRECTIONS:
- In a saucepan on a medium to high heat add the olive oil.
- Cook the onion and the roasted pepper for a few minutes then add in the quinoa and cook for 4 minutes.
- Add the stock and reduce the heat, let it simmer gently for 15 minutes or until soft.
- Stir in half of the parsley.
- Preheat the grill
- In a separate bowl, combine the lemon zest and the juice along with the olive oil and the remaining parsley.
- Grill the halloumi on both sides until golden and crisp.
- Serve the salad with the grilled halloumi and pour the dressing over.
ROSEMARY LAMB CHOPS WITH ROASTED POTATOES
YIELD: 4 SERVINGS
INGREDIENTS:
- 10 lamb chops
- 1kg of potatoes, peeled and cut into wedges
- 3 rosemary sprigs
- 1 packet of cherry tomatoes
- 1 tablespoon of balsamic vinegar
- 4 tablespoons of olive oil
- 4 garlic cloves, left whole
- Salt and Pepper to taste
DIRECTIONS:
- Preheat the oven to 200C degrees.
- In a medium sized pan on medium to high heat, heat half of the oil and brown the lamb chops for 3 minutes on each side.
- Take out the pan and place in a roasting pan.
- Add the rest of the oil to the frying pan and add in the potatoes, fry them for 5 minutes.
- Add the rosemary and garlic to the potatoes and fry for 5 minutes.
- Season with salt and Pepper.
- Add the potatoes to the lamb shops.
- Roast in the oven for 20 minutes.
- Take out and add in the cherry tomatoes and balsamic vinegar.
- Place back in the oven for a further 10 minutes.
- Serve