Salt & Pepper Squid

This dish is my Happy Meal.  Trial and error does pay off.  I had 3 attempts at making this dipping sauce and Voila!  It has a hint of sweet, sour and salty and compliments the squid perfectly.  I must say I’m not a fan of anchovies but it works well in this sauce.  Yay me!

Photographed by Deborah

 √ Wheat Free, √ Yeast Free, √ Egg Free, √ MSG Free, √ Gluten Free

(Serves 2)

400g squid rings
1 tsp Sichuan peppercorns
1 tsp sea salt
¼ tsp Chinese five spice
4 tbsp WF/GF cornflour
1 cups vegetable or canola oil
Lime wedges to serve

Dipping Sauce

1cm piece ginger, peeled and roughly chopped
1 tbsp honey
1 tbsp lime juice
6-7 anchovies
1 red chilli, de-seeded & chopped
1 handful coriander leaves

Blend all ingredients for the dipping sauce in a blender until smooth and put aside.

Rinse squid rings under cold water, drain and pat dry with paper towels.  Dry fry peppercorns over a low heat for 2½ -3 mins and stir constantly until browned.  Place peppercorns and salt into a blender and grind to a fine powder.  Transfer to a bowl, add the Chinese 5 spice, corn flour and mix together.  Add the squid rings and coat well with the flour mix.

Heat the oil in a pan or wok on a high heat (see Tip below).  Working in batches cook squid for 2½ – 3 mins until golden.  If they’re over cooked they’ll become tough and rubbery.  Remove from the heat with a slotted spoon and drain on kitchen paper.  Serve immediately with the sauce.

Tip:  To check if the oil is hot enough dip the handle of a wooden spoon (or a wooden skewer) into the oil.  If you see little bubbles forming it’s hot enough.

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Herbed Creamy Chicken with Rice

Herbed Creamy Chicken with Rice

Photographed by Deborah

√ Wheat Free, √ Yeast Free, √ Egg Free, √ MSG Free, √ Gluten Free

(Serves 4)

1 litre (4 cups) Homemade Chicken Stock
1¼ cups rice
1 tbsp oil
500g chicken breast fillet, thinly sliced
1 medium onion, sliced
3 sprigs of thyme
1 tbsp WF/GF corn flour
250g snow peas, topped and ended
1 red capsicum, sliced into strips
1/3 cup cream

Pour 2½ cups of stock into a saucepan and bring to the boil.  Stir in the rice, reduce heat and cook for 12-15 minutes or until rice is tender.

Heat oil in a frying pan.  Add chicken and cook until golden brown.  Remove from heat and put to the side.  Add onion, thyme and ½ cup of stock to the pan.  Cook for a further 5 mins.  In a bowl mix the remaining stock with corn flour.  Add to the pan containing the onion and thyme stock.  Add the snow peas and capsicum.  Bring to the boil, reduce heat and cook for a further 5 mins.  Add the cooked chicken, stir in the cream and heat through.

Homemade Vegetable Stock

This is super easy to make and so healthy.  Enjoy!

Veggie Stock

Photographed by Deborah

√ Wheat Free, √ Yeast Free, √ Egg Free, √ MSG Free, √ Gluten Free

(Makes 6 cups)

½ whole garlic, unpeeled
2 onions, chopped
2 leeks, white part only, chopped
3 celery sticks, chopped
2 carrots, chopped
1 bunch parsley, chopped
3 sprigs or rosemary
3 sprigs of thyme
2 bay leaves
12 black peppercorns
6 cups water

Add all the ingredients into a very large pot.  Bring almost to the boil, turn down the heat, cover and simmer for about 40 mins.  Leave to cool, strain into a container and let it cool completely.

This will keep for 3 days in the fridge or 3 months in the freezer.

Homemade Chicken Stock

Finally Winter is here so why not STOCK up.  This recipe is so quick and easy to prepare.

Chicken Stock

Photographed by Deborah

√ Wheat Free, √ Yeast Free, √ Egg Free, √ MSG Free, √ Gluten Free

(Makes 10 cups)

2 kg chicken carcasses, legs or wings
½ whole garlic, unpeeled
2 onions, chopped
2 leeks, white part only, chopped
3 celery sticks, chopped
2 large carrots, chopped
1 bunch parsley, chopped
3 sprigs of rosemary
3 sprigs of thyme
2 bay leafs
12 black peppercorns
8 cups cold water

Cut the chicken into small pieces place into a very large pot.  Add all other ingredients and bring to a boil.  Turn down the heat and simmer for about 3 hours.  Let it cool a little, strain it into a container and let it cool completely.  Remove the fat that has settled on the top.

This will keep for 3 days in the fridge or 3 months in the freezer.

Chicken Kiev

Chicken Kiev

Photographed by Sebastian & Deborah

√ Wheat Free, √ Yeast Free, √ Egg Free, √ Added MSG Free, √ Gluten Free

(Makes 4)

100 g unsalted butter
6 garlic cloves, minced
2 handfuls of chives, finely chopped
2 handfuls tarragon leaves, finely chopped
1 handful of parsley, finely chopped
2 chicken breasts
Rice flour
1 cup milk
Corn flake crumbs

Pre-heat oven to 180°C.  Blend butter, garlic, chives, parsley and tarragon in a blender until it’s a smooth butter consistency.  Place into a small butter dish.

Butterfly both chicken breasts in half.  Cover with glad wrap and bash with a mallet until flattened.  Put a couple of teaspoons of garlic butter on the centre of each chicken.   Partially roll the chicken, fold the edges in and continue rolling, ensuring there are no holes.  Wrap each chicken in glad wrap so that it holds its shape and place in the fridge for about 1 hour or overnight.

Roll the chicken in rice flour, then milk and finally corn flake crumbs.  Fry in a saucepan with oil until the crumbs are golden brown.  Transfer to a rack in a tray for about 10-12 mins.  Serve with mashed sweet potatoes and veggies.

Deb’s Rissoles

Deb's Rissoles

Photographed by Sebastian & Deborah

√ Wheat Free, √ Yeast Free, √ Egg Free, √ Natural MSG, √ Gluten Free

(Makes 12 rissoles)

1 tbsp chia seeds or flax seeds (Substitute with 1 egg if you can tolerate them)
3 tbsp water
500 g minced meat
1 onion, finely diced
1 medium zucchini, grated
1 medium carrot, grated
2 tbsp tomato paste (optional if you can tolerate natural MSG)
1 tsp oregano
Salt & pepper to taste
Quinoa flakes
WF/GF corn flour

Soak chia seeds or flax seeds and water for about 15 mins until the consistency changes to a gel.  In a bowl mix minced meat, onion, zucchini, carrot, oregano, salt and pepper with your hands.  Add the chia / flax gel to the mixture and continue mixing.  If the consistency is too wet add quinoa flakes a little at a time.

Roll into balls, flatten slightly and roll in rice flour.  Grill or fry in oil until browned.  Add a little corn flour to the remaining pan juices in the pan to create a gravy to your preferred consistency.  Alternatively use the pan juices as a gravy by itself.