Tag Archives: coeliac recipe

Gluten Free Chicken Tikka Masala Recipe

Ingredients

2 large onions (roughly chopped)

1 tomato (roughly chopped)

4 cloves of garlic (minced)

2 tbsp of butter

450g chicken thigh

1 tsp turmeric

5 tbsp tomato puree

1/2 tsp chilli powder

1 tsp garam masala

1 tsp cumin seed powder

1 tsp coriander seed powder

1 inch square of ginger (minced)

Pinch of black pepper

4 good tablespoons of natural yoghurt (dairy-free if required)

4 tbsp cream (dairy-free if needed)

Accompaniments to serve – rice, poppadoms etc. 

If you want to have a bit of fun – you could also make these poppadoms in some oil!

Method

  1. Dice chicken breast and place in a large bowl.
  2. Add turmeric, garam masala, coriander seed powder, cumin seed powder, garlic, ginger, pepper and 4 tablespoons of yoghurt.
  3. Put on some rice now if you are having your curry with rice.
  4. Allow marinating as long as possible, even if it is while you prep the other ingredients.
  5. Add butter to a pan. Allow the butter to melt.
  6. Caramelise onions in the butter.
  7. Add the tomato and cook till soft.
  8. Add tomato paste and chilli – stir.
  9. Add the cream gradually continuously stirring.
  10. Allow the mixture to cook for 1 minute.
  11. Add the marinated chicken.
  12. Cook until chicken is soft.
  13. Serve.

Gluten Free Scotch Broth

Ingredients:

3 litres of water
1 lb (450g) beef mince
2 onions (diced)
4 carrots (diced)
1 leek (diced)
1 turnip (diced)
Parsley (I used fresh)
1 Bay leaf
1 sprig of thyme
1 clove of garlic (minced)
Pinch of salt
Pepper (to your taste)
1/2 cup of rice

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Method:

  1. Bring water to the boil.
  2. Add all vegetables and the beef mince.
  3. Cook for 15 minutes – skimming any froth that may appear.
  4. Add rice, parsley, clove, bay leaf, garlic, salt and pepper to the pan.
  5. Allow to simmer for 50 minutes – skimming froth as required.
  6. Remove bay leaf and clove from the pan before serving.
  7. Serve.

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Gluten and Dairy Free Spicy, Sticky Chilli Bean and Beef

Serves 4

Ingredients

3 tbsp oil (I use coconut oil)

4 tbsp tamari sauce

4 tbsp sriracha sauce ( Use Flying Goose – it’s the best!)

4 tbsp rice vinegar

2 tbsp mirin 

2 tbsp honey

2 tbsp Worcestershire sauce

250ml hot water

1 serving of gluten-free gravy granules

1/2 tsp Chinese 5 spice

5 cloves of garlic – minced

2 red onions thinly sliced

500g thin cut beef steak

350g green beans

Directions

  1. Remember to put on some rice!
  2. Heat oil in a wok, add the garlic and onions and cook until translucent.
  3. In a bowl mix tamari sauce, sriracha, rice vinegar, mirin, honey, Worcester, 5 spice, water and gravy granules.
  4. Add sauce mixture to the onions and garlic then simmer until the sauce thickens.
  5. Add beef and beans.
  6. Cook until beans cook but are still crunchy, and the beef is as prepared as you desire.
  7. Serve with rice.

My Not So Secret Risotto Recipe – Gluten Free and Dairy Free

Serves 4

Ingredients

2 tbsp olive oil
2 white onions – thinly sliced
5 cloves of garlic – minced
Chorizo – roughly chopped
Mushrooms – roughly chopped
500g Passata or tinned chopped tomatoes
2 breasts of chicken
2 tbsp green pesto (link to gluten and dairy free)
2 tbsp Worcester Sauce (link to gluten and dairy free)
2 tbsp balsamic vinegar
1/2 cup red wine
1 tbsp basil
1 tbsp oregano
1 tbsp  paprika
1 tbsp parsley
1 tsp black pepper
50g of risotto rice
1-litre chicken stock
Shaved cheese to top (link to dairy and gluten-free)

Directions

  1. In a big pot heat olive oil and saute the onions till translucent.
  2. Add garlic, mushrooms, balsamic vinegar, Worchester sauce, red wine and pesto.
  3. Next, add the herbs (basil, oregano, paprika, parsley and black pepper).
  4. Pop in the chicken and allow to cook on the outside.
  5. Add passata and stir until chicken is cooked through.
  6. Next is the bit that requires patience. Add the risotto rice and coat in sauce.
  7. Gradually add chicken stock little by little and allow to be absorbed into the rice. Add more, wait till absorbed and repeat (if your rice is still hard in the centre, continue adding water and allowing to absorb until desired consistency is achieved).
  8. Sprinkle with some parmesan cheese and serve.

This risotto is amazing to pre-cook, allow to cool, portion and keep in the fridge for around 3 days and freezes really well.