Thursday

Naan Bread

Gluten-free Dairy-free



Ingredients:

450g (1 lb) gluten-free flour
2 x 5ml spoons (2 level teaspoons) xanthan gum
1 x 5ml spoon (1 teaspoon) salt
1 x 5ml spoon (1 teaspoon) onion seeds
1 x 5ml spoon (1 teaspoon) sugar
1 1/2 sachets of fast-action dried yeast
50ml (3 fl oz) dairy-free milk
125g (5 oz) dairy-free plain yoghurt
1 large egg, beaten
50g (2oz) dairy-free margarine
2 x 15ml spoons (2 tablespoons) sesame seeds, optional

What to do:

  1. Place the gluten-free flour, xanthan gum, salt, onion seeds, sugar and yeast in to a large bowl and mix well.
  2. Gently warm the milk and after reserving 1 tablespoon of dairy-free yoghurt, add the rest to the milk and blend well.
  3. Beat the eggs and set aside.
  4. Melt the dairy-free margarine.
  5. Add the milk and yoghurt mixture, egg and dairy-free margarine to the gluten-free flour.  Knead with your hands or with an electric mixer using the dough hook, until well mixed. 
  6. Cover the dough with clingfilm and place somewhere warm to rise until doubled in size.
  7. With well-floured hands divide the dough in to 8 balls, cover them and leave to rise for another 10-15 minutes.
  8. Preheat your oven to 230'C / 450'F / Gas 8.  Also, preheat an ungreased baking sheet in the oven for 10 minutes.  Line the baking sheet with greaseproof paper.
  9. Take one of the balls and place it on the baking sheet.  Gently stretch it with your hands to about 6-7 inches in length, making the traditional teardrop shape as you go. Make 2-3 similar shapes at a time and brush the tops with a little of the reserved yoghurt.
  10. Sprinkle with the sesame seeds, if using, and bake on the top shelf of your oven for 10-12 minutes until golden.
  11. Serve with any meat, chicken or vegetable curry.

Tip: Can be frozen!


Sunday

Gardener's Chicken

gluten-free dairy-free


Ingredients:

15g (1/2 oz) dairy-free margarine
4 chicken breasts, cut in half
1 medium onion, sliced
4 sticks celery, slice thinly
1 large leek, peeled and sliced
100g (4 oz) mushrooms, sliced
1 x 15ml spoon (1 tablespoon) tomato purée
1 x 450g tin of chopped tomatoes 
275ml (1/2 pint) chicken stock
60ml (4 tablespoons) red wine, optional
1 x 5ml spoon (1 teaspoon) dried mixed herbs
1 x 15ml spoon (1 tablespoon) freshly chopped mixed herbs

15 g (1/2 oz) dairy-free margarine

15 g (1/2 oz) gluten-free flour
tiny pinch of xanthan gum

Chopped fresh parsley to garnish, optional


What to do:

  1. Preheat your oven to 180'C / 350'F / Gas Mark 4.
  2. In a large heavy-based pan, melt the dairy-free margarine, add the chicken pieces and fry until browned all over. Transfer to an ovenproof dish.
  3. Into the same pan add the onion and the celery and sauté for 2-3 minutes, then add the leeks and mushrooms and sauté for another 5 minutes.
  4. Thoroughly stir in the tomato purée and pour over the chicken and vegetables.
  5. Evenly spread the tin of tomatoes over the chicken and sprinkle with the dried and fresh herbs, then pour over the stock and wine, if using.
  6. Cover the dish and cook in the centre of your oven for about 1 hour or until the chicken is thoroughly cooked and the juices run clear. Remove from the oven. 
  7. Sift the flour with the xanthan gum and blend with the dairy-free margarine until you have a paste.  A little at a time, add this to the liquid in your chicken dish and mix well. 
  8. Return to the oven for 10 minutes until the sauce is thickened.
  9. Garnish with freshly chopped parsley and serve with new potatoes cooked your favourite way.

Coriander Chicken

gluten-free dairy-free

Coriander Chicken is a classic chicken dish, quick and easy to make and not too spicy for the little ones.  It tastes wonderful and looks very impressive for a family meal or with guests
 
Tip: 

Remember to leave time to marinade the chicken in the garlic and dairy-free yoghurt ...either 2-4 hours or overnight in the refrigerator.


Ingredients:

1 kg (2.2 lb) skinned chicken breasts

2-4 cloves garlic
125g (5oz) dairy free yoghurt 
5 x 15ml spoons (5 tablespoons) cooking oil
1 large onion, finely sliced
2 x 15ml spoons (2 tablespoons) ground coriander
1/2 x 5ml spoon (1/2 teaspoon) ground black pepper
1 x 5ml spoon (1 teaspoon) ground mixed spice
1/2 x 5ml spoon (1/2 teaspoon) ground turmeric
1/2 x 5ml spoon (1/2 teaspoon) cayenne pepper or chilli powder
125ml (4 fluid ounces) warm water
1 x 5ml spoon (1 teaspoon) salt, or to taste
25g (1 oz) ground almonds
1/4 x 5 ml spoon (1/4 teaspoon) paprika

What to do:



  1. Cut each chicken breast in to two and in a bowl mix thoroughly with the crushed garlic and the dairy-free yoghurt.  Cover the bowl and leave to marinade for 2-4 hours or ideally in the refrigerator overnight.
  2. Gently heat the oil and fry the onions for about 6-8 minutes until they are golden brown.  Remove with a slotted spoon and set aside on a plate.
  3. In the same oil, fry the coriander, ground pepper, ground mixed spice and turmeric for 15 seconds, then add the chicken along with all the marinade from the bowl. On a medium to high heat fry the chicken for about 5-6 minutes, until it changes colour.
  4. Add the cayenne or chilli powder, water, salt and the fried onion slices.  Bring to the boil, cover the pan and simmer for about 30 minutes, until the chicken is tender.
  5. Stir in the ground almonds and remove completely from the heat.
  6. Serve on a bed of plain or cardamom rice.
Tip:  
This dish seems to improve in flavour the next day, so you can make it in advance and it will only improve!

Lemon Drizzle Traybake - Recipe on the way!

gluten-free dairy-free

A Tangy-Sweet Sensation!
Gluten-free
Dairy-free



Thursday

Food Allergen Labelling

"Foods that are gluten-free are now more easily recognised by the information provided on the food labels"
This means that food manufacturers must list gluten on their product labels.  In addition, there is usually a 'may contain' section to the label plus 'cross contamination' warnings that you can check for clarity.

Therefore, when you are out shopping for food, make sure that you thoroughly read the labels on the products you want to buy for any sign of any 'hidden' gluten-containing ingredients.