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)

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.
  

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.
  

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.
  

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.
  

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.
  

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.
  

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.
  

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.
  

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