Tjuz.com

Mild Yellow Fish Curry

noreply@blogger.com (Lee Wade) — Sat, 23 Sep 2017 11:28:00 +0000

Ingredients:

2 Tablespoons rice bran oil in teh pan
2 Teaspoons Cumin Seeds
1/2 Teaspoon Fennel Seeds
1 small cinnamon Stick
10 to 15 dried Curry leaves
1 cup of chopped shallots (green end)
6 cloves of garlic (finely chopped)
5 teaspoons of crushed ginger
1 teaspoon of hot chilli paste
1/2 cup of chopped coriander stems and roots
1 1/2 Teaspoons of Tumeric
1 1/2 Teaspoons of Garam Marsala
1 Teaspoon of Sale
1 Tablespoon of Tamarins paste
1 Tablespoon of Tomato Paste
500 Mls of Light Coconut Cream
1.4 Kilos of Chopped white fish
1 x finely chopped Sweet Potato (Yam)
1 Tablespoon of Lemon Juice
1/2 cup of chopped coriander leaves
1 1/2 cups of Basmati rice (washed)
Server with Mango Chutney

Method:

Heat Rice BRan oil over a medium heat
Add Cumin, Fennel, Cinnamon Stick (cook for 2 min)
Ass Curre LEaves (cook for 30 seconds)
Add Shallots (cook for 3-4 minutes)

Add Garlic, Ginger, Chilli, Coriander stems/roots (cook 1-2 min)
Add Tumeric, Garam Marsala, Salt (cool 1 Min)
Add Tamarind Paste, TOmato Paste, 1 can of coconut cream and 1/4 cup of water
Bring it all to the boil then drop it back to simmer
Simmer for 6 min till it thickens

Add the chopped fish pieces
Add Remaining Coconut cream (second tin)
Cook uncovered for 20 minutes

Put the rice on:

1 1/2 cups of rice
plus 3 cups of boiling water from the kettle
Lid on the pan for 15 min
After 7 min stir and loosen off the bottom of the pan

Serve Curry with Rice

Stir in the 1/2 cup of coriander just before serving
Stir in the Table spook of lemon juice just before serving

Add mango chutney to the side and roti bread for a treat.

Very quick and easy gluten free eggs bennedict for breakfast

noreply@blogger.com (Lee Wade) — Sat, 26 Jan 2013 00:12:00 +0000

This morning I made a lovely Eggs Benedict for the whole family. Oh yes, very classy indeed for Australia Day :-).

For something different rather than gluten free toast I created four very nice potato hash browns.

Hash Brown / Potato Rosti:

Simply grate one small potato per person squeeze out the water in your hand and fry in a plan. It's that quick and simple.

(I cheated. I have a mini food processor permanently on the bench. So the grating took me 30 seconds).

Let the patties sit for a while per side so they really crust up (so they don't fall apart).
There is absolutely nothing to add. Simply grate, squeeze out the water, form a pattie and fry.
Fry on a low heat. Giving them around 6 minutes per side.

(You want everything to cook slowly as you have other things to cook and prepare).

Poaching Multiple Eggs At Once:

Crack four eggs into a bowl (being careful to keep them whole).
In a deep fry pan I added 1 inch of water and brought to the simmer. I added a splash of vinegar before adding my eggs.
I let them simmer away for around six minutes to poach beautifully (the heat was that low).

Hash browns cooking, eggs are on.... time to do a lightning fast hollandaise sauce.

Hollandaise Sauce:
It's certainly not the traditional method. But it's how my grandma (of all people) showed me how to make it really quickly. It takes two minutes using the microwave. Yep that's right the microwave.

Add 60 grams of butter to a cup and melt it in the microwave in 30 seconds

Add another 40 mls of olive oil and use a fork to whisk into the butter
Put the cup of melted butter and oil to one side

Add 2 x egg yolks to a microwave bowl
Add one dessert spoon of squeeze lemon
Add two dessert spoons of tap water.
Whisk together and pop in the microwave for 15 seconds. Remove it and whisk it again.
Repeat this three more times (a total of four times)
It will now be really thick almost solid. (Almost to the point of being scrambled egg)
Slowly stir through the melted butter and oil (not all at once) and whisk with a fork for around 2 minutes.
It should thin down into a lovely silky hollandaise sauce as you whisk.
Dip your finger in and have sneak a taste. It should be pretty sour.
Add some cracked pepper and salt to taste

(Of course I should have had ham or bacon as well to call it a traditional Eggs Benedict, but that just wasn't available in the fridge this morning. If you have it, of course add a slice of ham on there as well with the egg on top).

By now you're hash browns and eggs will also be ready.
Serve hot. Pour just a little Hollandaise over the eggs.

You see! - I'm all class!.

Happy Australia Day.
Lee :-)

Spicy Chorizo Tortilla Filler

noreply@blogger.com (Lee Wade) — Sat, 01 Dec 2012 10:13:00 +0000

I have been travelling so much lately for work, that as you've no doubt realised, I haven't had much time to put recipes up on this blog. I still love to cook heaps... It's just I have slacked off on spending the extra couple of hours preparing and auditing to create each blog post.

So since I've been travelling so much, I thought a recipe inspired by my travels was definitely in order.

Yesterday I was a fraction early catching a flight back from Sydney when I called in to the Virgin Lounge. Much to my surprise they had a Mexican Tortilla (or Nacho) sauce with a big "GLUTEN FREE" sign and a pile of freshly baked nachos and a massive stack of white corn tortillas. Which honestly - in an airline lounge is pretty unusual. I stuck with the GF Nachos as I figured it to be the safer option despite the sign actually saying the Tortillas were gluten free as well. (I'm a lot more sensitive nowadays than I used to be... so generally I don't trust it unless I cook it. But... in this case I gave it a little try).

So before I go any further... - Kudos to you Virgin Australia - Thanks for including a gluten free option in your lounge buffet.

Anyway - a spoonful of this sauce on a corn chip and I was in heaven. It was REALLY good. Inspired - I actually rang ahead to my wife and asked if we could go out for Friday mexican with the kids. But alas that wasn't to be. So instead I've gone out of my way today to re create the Virgin Australia tortilla dish as best I could so we can have it as tonight's dinner. I gotta say - I think mine's actually a tad better... but again, thanks VA for the inspiration.

So here goes... my Chorizo Tortilla Filler. It feeds 6 to 8 persons. It's a one pot wonder that will take about 45 minutes to prepare. I think it would also make an excellent tapas dish at parties. Cut up the GF white corn tortillas and use them as finger food to mop up the sauce. So keep this one in mind next time you have to "bring a plate" at your next party / barbecue and you're scratching your head trying to think of that Gluten Free option that everyone will eat, not just you.

Ingredients.

2 x tsp of good quality olive oil for the pan.
4 x chorizo sausages (GF ones of course)
2 x packs of Mission white corn tortillas
1 x finely chopped onion
1 x tsp of coriander
1/2 x tsp cumin
2 x tsp crushed garlic
1 x punnett of cherry tomatoes (each cut on half)
1 x capsicum (roasted / skin removed / finely chopped)
3 x 400 gram tins of diced tomatoes to use as the base tomato sauce for the recipe) (Note only 1 x 800 gram tin is displayed in the ingredients photo below. I found I needed to add 400 grams more as the sauce reduced)
1 x 400 gram tin of chick peas (drained and rinsed)
1 x 400 gram tin of red kidney bans (drained and rinsed)
1 x healthy squeeze of lemon juice (or half a lemon)

Method.
Spend ten minutes preparing the capsicum:

Begin by turning on the grill and placing it on high.
Chop up your capsicum into 4 or 5 pieces (seeds removed) and place the sections on the grill for around five to ten minutes. Place them flesh side down (skins up). You want the grill to blacken and blister the capsicum skin quite heavily as it makes it easier to remove and also gives the capsicum a smoky flavour.
When the skins are blackened, remove them from the grill and rub them under running tap water and you'll find the skins will peel off quite easily.

You may need to grab some of the bits of capsicum skin and tear them off. But the majority should peel off with some rubbing
If all of this sounds too hard, you can buy jars of pre skinned capsicums in your supermarket condiments row.

Cooking the actual dish....

Add your olive oil to a large hot deep pan. (See photo for size of pan).
Slice up the 4 chorizo sausages
Finely dice your onion
Finely chop two cloves of garlic (Or just use two teaspoons of crushed garlic from a bottle) and add to the pan
Add the chorizo pieces, onions and garlic together in the pan. They'll need to fry for about 5 minutes
While they are frying off, get your punnet of cherry tomatoes and slice each tomato in half and add to the pan as you go.
Finely chop up the roasted capsicum flesh and add to the pan.
Once everything's pretty well fried off, add 2 x 400 gram tins of chopped tin tomatoes. (Note in the ingredients - I later add a third tin {add at your discretion} as I thought my dish was drying out too much

By now it should be smelling pretty great. Chorizo sausages are a real treat in my humble opinion. So time to "Mexican up" the dish with the final bunch of ingredients....It's surprisingly easy to add the mexican flavours that will absolutely transform your dish.

Grab a lemon and give it a few hard rolls on the kitchen bench (as in apply pressure while rolling). It will soften up and be more juicy. Cut it in half and squeeze half over the pan (Be sure to cup in your hand so the lemon seeds don't fall into the dish).... OR... Use some squeeze lemon from the fridge if that's more convenient.
Open both the tin of Chick Peas and the tin of Red Kidney Beans. Tip them both into a colander and run them under the kitchen tap for a minute or two to wash off their brine.
Once washed, toss them into the pan and stir them through
Go to your spice rack and grab the Cumin and Coriander powders. Add half a teaspoon of Cumin and a whole teaspoon of Coriander to the pan. (You don't have to be too precious with the measuring... the more the better in my opinion).
Give your pan another thorough stir. The smell through your house should just be amazing right about now.
Put a lid on your pan (not necessary) and drop your hot plate to simmer for a further 20 minutes. This allow all the flavours to infuse through the dish. You'll find the Chick Peas and Beans don;t need much cooking.

After 10 minutes, check the dish and decide for yourself if you want to add that third tin of chopped tomatoes (like I did).

With five minutes to go, get another large fry pan. Place it over a mild heat and start to heat your tortillas one at a time.

Place each one in the pan for around 20 seconds then flip to over for another 20 seconds. I do this because it takes away the "rawness" you get with corn tortillas. They just taste better warmed and cooked through.

Another way you can prepare the tortillas is it to re-stack them on a plate with a piece of kitchen towel between each one and then microwave the stack for anywhere from 30 seconds to 1 minute. I don't like this method personally as they sometimes stick to the paper and quickly become overly dry. But feel free to give it a go.

So now after the final five minutes of cooking and with your tortillas prepared - you're done!

Place your pan on a chopping board and take it straight to your table. (Less washing up AND more dramatic) :-)
Let everyone tuck in grabbing a tortilla each.
Add a little filling then fold them into a pocket / envelope shape and enjoy eating.

Word of warning - it can get a little messy too. But that's half the fun too :-).

Serve with a light red wine if you're keen :-).

Enjoy,

Lee :-)

Another Great Gluten Free Pizza Dough

noreply@blogger.com (Lee Wade) — Thu, 12 May 2011 07:54:00 +0000

Here's another recipe that I have started using as an alternative pizza dough.
Sorry, no picture for this one.

Ingredients

2 x cup gluten free plain flour (I'm a big fan of the white wings Gluten Free flours in the orange packets)
10 grams of yeast (dessert spoon)
2 x teaspoons of caster sugar
1/2 a teaspoon of salt
4 x dessert spoons of olive oil
3/4 a cup of warm tap water
1/2 a teaspoon of baking powder
1 x teaspoon of Xanthum gum

Method

Place all the ingredients in a bowl and mix with dough hooks for about 1 minute. You know you've got the consistency right when it starts to form a ball in the bowl
Turn it out on to a flour dusted bench and knead lightly for 1 minute.
Wow it's actually a dough ball. it's not all sticky like a traditional pizza dough, more like pay dough consistency (You can tear it apart between your fingers)
Roll it into a ball and place it back in the bowl.
Cover with cling film and leave in in a warm place ( try the oven on 40 degrees celcius) and let it rise for 30 minutes)
Jab it lightly with your fingers to release the air out of it and you're ready.
Break off a large golf ball and roll between sheets of grease proof paper sprayed with canola spray.
Add your toppings and cook in a very hot (300 degrees) over or closed barbecue for approx 4-6 minutes.

Date Walnut and Fig Loaf

noreply@blogger.com (Lee Wade) — Sun, 01 May 2011 07:39:00 +0000

This was a great little experiment where I was trying to create a date loaf with a muffin type consistency. It turned out just so well I thought I should share it with you all :-). The date loaf did turn out a little crumbly, but the flavour was extra special. If you don't want it as crumbly, maybe halve the walnuts.

Special note... if you're going to store it, wrap it in cling wrap and store it in the fridge. It won't last more than a couple of days.

Ingredients:

50 x grams Butter (melted)
1 x cup Self Raising flour (GF)
1/2 x cup Almond Meal
1/2 x cup brown sugar
1/2 cup crushed Walnuts
1 x cup Dates (rough chopped)
1/2 cup Figs
1 x teaspoon of cream of tartar
1 x teaspoon of cinnamon
1/3 cup of Golden syrup (about 4 spoons)
2 x small ripe bananas.

Method:

It's pretty easy actually.
Mix all the ingredients in a mixing bowl.
Mash your bananas and add them last
Beat for 3-4 minutes.
Pour into a loaf tin lined with baking paper and butter
Smooth off the top of the mix with a wet spoon.
Sprinkle on some extra crushed nuts for decoration

Baking:

Pre heat oven to 180 (fan forced)
The inside of this cake is always going to be pretty moist so it's hard to judge when it's done. I baked for 40 minutes... tested with a skewer, then baked for another 20. Really you'll be your own best judge of when it's ready.
When I took it out of the oven I knew it would be crumbly, so I let it half cool in the loaf tin (so it keeps cooking).
Then I lifted out of the loaf by grabbing hold of the paper liner and let it fully cool on a rack before slicing.

Enjoy

Ben's Recipe for Scrambled (Easter) Eggs and Bacon

noreply@blogger.com (Lee Wade) — Sun, 24 Apr 2011 01:45:00 +0000

This is just so cute I wanted to publish it straight away. It's Easter Sunday today. So after an unhealthy dose of chocolates for first breakfast, I asked the kids what they wanted me to cook for second breakfast :-). There was some banter between Ben and his sister Melanie deciding whether poached eggs are better than scrambled eggs, but they both quickly decided "scrambled easter eggs" were the way to go.

However my son Ben says "Hang on Dad... I'll write you a recipe for your web site". So he runs out of the room and returns with a pen and paper. He then sits at the table and proceeds to write out his recipe and tell me exactly what I have to do next (okay I had to prompt him a little).

So here you have it.. Ben's "Scrambled Easter Eggs and Bacon".

Ben's Recipe:

For those of you who struggle to decipher the hand wirting of a 8 year old read below...

"How to make bacon and eggs"

Put the bacon in a hot pan
We will crack 6 eggs in the bowl
We gonna stir the eggs with a fork
Add a splash of milk
Put bread in a toaster
Put salt in the eggs to make them stick (he meant stiff)
Melt butter in pan
We draw eggs in the middle of a pan
Butter the toast
Put the milk in the fridge
Flick scrambled eggs in pan
Dish them up in plates
Cook some bake beans

Enjoy your breakfast

New Gluten Free Hot Cross Buns Recipe. Easter 2011.

noreply@blogger.com (Lee Wade) — Thu, 21 Apr 2011 11:56:00 +0000

This year I thought I would try and make my hot cross buns recipe even better than the one I published a couple fo years ago. After eight batches I think I've got it pretty right. Tomorrow is Good Friday, so apologies for posting the recipe so late. Please try it. I think you'll find it's really worthwhile.
Ingredients:

450 mls of buttermilk
2 x eggs
20 grams of yeast
3 x dessert spoons of castor raw sugar
450 grams of gluten free self raising flour
2 x level dessert spoons of xanthum gum
1 x teaspoon of salt
1/4 cup raisins
1/4 cup of mixed peel
1/4 cup of sultanas
1 x dessert spoon of mixed spice
1 x dessert spoon of cinnamon
1 x teaspoon of ground ginger (optional)... I like the kick it adds to the buns.

Method:

Firstly some notes:

Measure everyting precisely. I've made this 8 times before publishing and each time a small tweak of weight or time would either make or break the recipe.
Have your ingredients out on a bench ready
Setup your electric mixer with dough hooks.

Now let's get started...

Start by warming the buttermilk in a microwave proof jug for around 50 seconds (depending on your microwave till the buttermilk is blood warm. Doing this will help activate the yeast. Please make sure you don't overheat it too. You certainly don't want it to boil as buttermilk will quickly split. Using buttmilk is going to make the dough light and fluffy.
Add your 20 grams of yeast to the jug of buttermilk
Add your 3 dessert spoons of raw sugar to the jug of buttermilk
Give the yeast and sugar a good mix through for 40 seconds, then place the jug on a plate (to catch any overspill should it bubble over) and set the jug aside for 10 minutes. (Set a timer on the stove or microwave for 10 minutes). You'll find the yeast activates quickly and it will bubble and froth along. Which is great, that's just what you want.

You now have 10 minutes to prepare the rest of the recipe...

In your electric blender's large mixing bowl add all the remaining dry ingredients:

Add the 450 grams of Self raising flour (GF).
Add 1 x teaspoon of sale
Add 1/4 cup of raisins
Add 1/4 cup of sultanas
Add 1/4 cup of mixed peel
Add 1 x dessert spoon of mixed spice
Add 1 x dessert spoon of cinnamon
Add 1 x dessert spoon of ginger (optional)
Add 2 x level dessert spoons of xanthum gum.
Give all the dry ingredients a good stir through with a dry spoon.
Place bowl on your electric mixer.

Mixing...

Once the 10 minutes have past, crack two eggs into a glass and lightly beat them, then add them to the dry mix bowl.
Add the bubbly / frothy yeast mix to the dry ingredients.
Now turn on the electric beaters and mix your dough well for 5-6 minutes.
It should be quite a thick and truly sticky and doughy consistency.

Gluten Free Hot Cross Buns dough. Mix well for 5-6 minutes.

Handling the dough...

If you do much gluten free baking you;ll know how hard it is to do basic stuff like turn out your dough. So I've learnt a simple trick...
Rip off a piece of over paper and place it on the kitchen bench. Then give it a light spray with some oil.
Now go wash your hands well in the kitchen sink and with wet hands, scoop out the dough from the mixing bowl onto the oven paper. You should find that if you keep wetting your hands and you use a wet knife, you should be able to handle the dough easily and divide your dough into 12 pieces.
Roll each one into a ball and place in a circle on a tray. (Or if you are more traditional try 3 rows of 12).

Let them rise...

Now cover your dough balls (I use a deep oven tray oer the top) and place is a warm place where they can rise for 45 minutes. I like to place them in the griller section of my oven because it's out of the way, it's not drafty and is pretty warm in there too. Again - use the microwave or oven timer and set it for 35 minutes.

Now clean up (while it's easy)...

That's the recipe pretty much done except for the baking. You've now got 45 minutes to clean up. Once thing I'v learnt with gluten free baking is to clean everythnig up straight away. If you don;t stuff sets like glue and it's twice as hard to clean later.

Baking...

Once the 35 minute warning bell goes off, turn your oven on to 200 degrees (fan forced) and set the timer again for a further 10 minutes.
Once that 10 minutes passes, uncover your dough buns. They should have risen butnot quite doubled in size. Lightly cut some crosses in the top of the buns with a wet knife if you want a more traditional looking bun. (I honestly cannot be bothered piping them with white dough sorry. I just care about how they taste).
Cook them in the oven for a total of between 25 and 30 minutes at 200 degrees till they are golden brown.
When they are cooked and if you can control yourself long enough, remove them from the oven and allow them to cool on a rack. If you want them to be shiny and glossy then mix a dessert spoon of castor sugar with 1/2 a cup of warm tap water till dissolved. Then lightly brush the buns with the sugary water using a baking brush.

Get into it....

Enjoy them warm with an obscence amounts of butter (Hey it's Easter. I never said they were healthy) a good cup of coffee and friends and family.

Yum. Freshly baked gluten free hot cross buns with butter.

Storing...

If you want to store them. I find it's best to break them apart and wrap each one in cling film, then place them in a container in the fridge and consume them over the next couple of days. I've never been a fan of freezing as it tends to make gluten free dough brittle. When it's time to eat them, 10 seconds in the microwave, then cut them in half and toast them under the griller.

Enjoy.

Happy Easter to you and your family. Stay safe on the roads.

Lee :-)

A Lovely Winter's Sweet Curried Sausage Casserole

noreply@blogger.com (Lee Wade) — Sun, 27 Jun 2010 06:15:00 +0000

This evening, the fridge was a bit bare. I quickly created a sweet curried sausage casserole, which turned out so well that I thought I would also add it to the web site and tell you all about it. I really like that this dish is packed with flavour. The mix of fruit chutney and curry powder creates a really sweet, non traditional curry that will have you licking your lips and going back for more. Being a casserole, it's also one of those one pot wonders that are perfect for a Saturday night. So there's not much cleaning up afterwards either. :-)

The photo's not too bad, but honestly it doesn't do it justice. What nicer meal could you ask for on a winter's evening? Comfort food at its best :-) This recipe took Bjust on an hour to cook and generously feeds the family of four.

Ingredients:

2 x dessert spoons of peanut oil
700 grams of gluten free beef sausages (about 12 sausages) {3 each for a family of 4}
2 x small grated carrots (Try and grate them into long strips)
1 x onion (finely sliced)
2 x small potatoes (diced)
80 x grams of raisins
80 x grams of frozen peas.
500 x grams of beef stock (2 x level teaspoons of Massel stock powder in 500 mls water)
3 x heaped teaspoons of Keens Curry Powder (dark orange tin) {GF}
2 x 400 gram tins of diced tomatoes
80 grams (3 table spoons) of your favourite chutney

Method:

Chop your sausages into equal lengths of four. Here's a hint. Cut them semi frozen and they won't fall apart on you.
Use quite a large and deep fry pan.
On a medium heat, add the peanut oil and fry up the sausage pieces for five minutes until they are cooked through and golden brown. (I use the peanut oil because it prevent the cut sausages from sticking to the fry pan).
Remove the cooked sausage pieces placing them in a small bowl lined with kitchen paper (to drain any excess oils).
Drain any excess oil from your fry pan too.
Finely slice 1 x onion and add it to the pan so they begin to fry.
Add your grated carrots
Finely dice 2 x small potatoes. (I blanched them in the microwave for 2 minutes after I diced them my placing them in a bowl with a wet paper towel over the top. Once they are blanched - add them to the fry pan.
Add your 2 x tins of chopped tomatoes
Add the 3 tablespoons of chutney.
Add your frozen peas for colour contrast
Add your raisins
Mix well for one minute.
Add the sausages back into the mix.
Mix up your 500 mls of hot tap water and Massel stock powder. Then also add your 3 x heaped teaspoons of Keens Curry powder (into the stock liquid).
Pour your curried stock into the pan and mix through quite well.
That's it really. For the next 30 minutes, let the stock reduce (lid off fry pan) so that it thickens into a yummy sweet curry sauce.
You'll find that when you first taste it the curry flavour seems a little under whelming (except for the taste of your chutney, which is likely a dominant fruity flavour). Let it gently simmer/boil for the 30 minutes and you'll find the curry flavours build and gets stronger and stronger. Stir occasionally. It's easier to add more curry powder to increase the flavours if you'd prefer. But it's near on impossible to take it away if you add too much too soon.
While you're waiting, prepare your rice in your rice cooker.
Serve in a bowl on a bed of rice and enjoy with the family. Oh, my daughter has now nick-named this.... "The Yummy Sofages meal".

A Really Quick Apple Tart Dessert

noreply@blogger.com (Lee Wade) — Wed, 23 Jun 2010 09:04:00 +0000

Last night, after a lovely winter stew, I felt like making a quick apple tart for dessert. Because I already have balls of short pastry dough frozen in the fridge, a quick thaw a couple of hours earlier and creating the dessert only take about 20 minutes.

This recipe makes four small apple tarts. (Photo of small tart tins below).

Ingredients:

A thawed ball of Lee's Gluten Free Short Pastry (2 hours to thaw)
400 gram tin of pie apple pie filling.
80 x grams of sultanas (2 x 40 gram boxes of the kids' mini lunch box sultanas)
3 x table spoons of brown sugar.
1/2 x teaspoon of cinnamon
2 x teaspoons of demereira sugar for the topping. (Optional)
30 grams melted butter.

Method:

Prepare and blind bake pastry shells:

Pre heat a very hot 300 degrees Celsius oven.
Take a gluten free short pastry dough ball from the freezer and thaw roughly 2 hours before you need it.
Roll it out really thin between two sheets of grease proof paper till the pastry is about 3 millimetres thick.
Take off one sheet of grease proof paper and place your tart tine upside down on the dough and cut around them.
Press the dough lightly into the tins.
Place then trays on a larger tray and blind bake your pastry shells for exactly five minutes.

Tart Filling:

You now have 5 minutes to prepare your pie filling. Don't worry - it's really quick :-)
In a small mixing bowl add 400 gram tie of Apple pie filling, the sultanas, the brown sugar and the cinnamon.
Give it a quick stir with a spoon.
You're done. (See, I said it would be quick) :-)

And... back in the oven for a quick bake 10 minute bake.

After exactly five minutes, remove the pastry shells from the oven, allowing them to cool. They should be a light brown.
Drop the temperature of your oven down to 200 degrees Celsius.
Heap a few spoon fulls of your apple tart filling into each of the pastry shells.
Dress with a few left over strips of pastry just to make the tarts look pretty (Optional)
Sprinke with a little demereira sugar. (Optional)
Place them bake in 200 degree oven for a further ten minutes.

Serve with a dollop of your favourite gluten free ice cream, or whipped cream.

They're great served cold the next day too. :-) (Great to pre-prepare for parties).

Enjoy.

Lee :-)

Small tart tins

Chicken, Leak and Mushroom Pie with Short Crust Pastry

noreply@blogger.com (Lee Wade) — Sun, 20 Jun 2010 07:38:00 +0000

Last weekend I had the parents in law over for dinner. So what was I going to cook?
I decided to be inspired by a recipe I saw in my local Coles supermarket for a chicken and leak pie. I've modified it a fair but to make it Gluten Free. In the interests of giving credit where it is due, special thanks must go to Curtis Stone and Coles for publishing a great family classic and inspiring my gluten free version.

Can I just say, that this recipe turned out great. Particularly considering this was my first attempt at making a chicken and leak pie.I did seriously misjudge how long this recipe would take to prepare and cook because I added in a gluten free Short Pastry which required some blind baking. All up itt took me about two and a half hours from preparation time to sitting down to eat it. It was well worth it in the end as it did cement my position as the family's uber cook. (Which is always a good thing when you're serving dinner to the parents in law) :-)

So here's my gluten free version of a chicken and leak pie with the addition mushrooms and gluten free short pastry.

Ingredients:
Pie filling:

1 x Leak
1 x onion finely chopped
2 x tablespoon of olive oil
10 x regular mushrooms
50 grams butter
1/4 x cup of thickened cream
400 to 500 grams of Chicken thighs
3 x teaspoons of gluten free mustard (check it's gluten free. I use Masterfoods).
1/4 x cup of plain flour (GF)
1 x cup of Massel chicken stock (GF) (I prefer the pre made liquid tetra packs as they are less salty than Massel cubes)

Dry Pastry Ingredients:

120 grams White Wings Gluten Free Self Raising Flour(Orange Packet)
120 grams of White Wings Gluten Free Plain Flour (Orange Packet)
120 grams of Almond Meal
4 x dessert spoons of GF Corn Flour
2 x teaspoons of Xanthum Gum
2 x tablespoons Castor Sugar
1 x teaspoon of salt

Wet Pastry Ingredients:

1 x teaspoon of vinegar
4 x eggs
80 mls good quality olive oil

You will also need a deep pie dish

Method:

Wash the leak (No, that's not me being rude):-) they usually pretty dirty on the inside, so a good rinse under the kitchen sink is warranted.
The white storks on leaks are created by continuously piling up dirt around the base during the growing process so as to always cover the stem. That's why they're usually dirty on the inside and white.
Slice down the centre then thinly slice across ways creating little half moons.
Place straight into a hot saucepan with 2 x tablespoons of oil and a knob (50 grams) of melted butter and begin sweating the leaks on a medium heat.
Finely chop your onion and add to the saucepan and mix with the leaks.
Finely slice your mushrooms. The finer the slice, the stronger the mushroom flavour in the pie.
On a fresh cutting board, cut your chicken thighs into long thin strips and add to the vegetable mix.
Cook for 5 minutes to ensure your chicken is cooked through.
Add 3 x teaspoons of seeded mustard and stir again
There should be quite a bit of available pan juices at this point. So we want to capture all that flavour, but not have a runny pie filling. So, slowly tip in 1/4 of a cup of gluten free plan flour stirring between each go.
Once you have added all your flour, add in your thickened cream and stir again.
Now pop on the saucepan lid and drop the temperature of the hotplate to a low simmer. Check it occasionally to stir it through. It should thicken up nicely now over the next 20 minutes.

Short Pastry:

Turn up your oven to around 300 degrees (yes very hot)
With you pie filling pretty much prepared (simmering away), you now need to make your pastry. My gluten free shortcut pastry is a pretty simple recipe to follow and has never failed me yet.
In your food processor add all seven dry ingredients (above) and briefly blend.
Next, crack in theour eggs, add a teaspoon of vinegar and blend again.
Pour in around 80 mls of good olive oil. Add your oil slowly. Stop when the pastry almost forms a ball in the food processor. That's perfect. Time to stop.
Spray a sheet of grease proof paper and turn out your dough ball onto the sheet.
Knead the dough for 2 minutes
Cut off a thirds of the dough ball and place the 2/3rds piece in cling film and leave it to one side.
Roughly spread out the dough with your knuckles and then spray another sheet of grease proof paper and place on top.
With a rolling pin, roll the dough between the two sheets. The secret here is to get it as thin as you can. It should end up being about 2 to 3 mls thick and much larger that you probably need.
Peel off the top sheet of grease proof paper and place it to one side. Now grab a hold of the bottom sheet of paper and flip the pastry upside down into your deep pie dish the peel off the grease proof paper.
Now it's time to blind bake your pastry base.
Remember, the oven is extremely hot, so don't over bake it. You just want to get the baking of the base started. So stick to just the five minutes of blind baking.
Once five minutes has past, remove the pie shell from the oven and immediately turn your oven back down to around 180 degrees Celsius.
Fill the pie shell with the chicken, leak and mushroom filling.
With a second piece of the dough ball, repeat the process to roll out the roof of your pie.
Remove the top sheet of grease proof paper, then pick up the pastry and flip it over to form the pie lid.
Press the pie lid pastry to the exposed pastry shell.
Brush lightly with an egg wash (a scrambled egg) to ensure the pastry comes out a lovely brown. cut a few small slits in the pastry lid to let the steam out.
Place it back in the oven and bake your pie for about 25 to 35 minutes. Basically, remove it from the oven when the pie lid pastry is a beautiful golden brown.
Allow the pie to stand and cool for 5 minutes.
Cut and serve with mashed potato and steamed vegetables.
Take the third piece of pastry, roll it into a ball, wrap it in cling wrap and freeze it. The pasty keeps really well for several weeks in the freezer. It's great to thaw to make a quick apple tart dessert when you;re pressed for time (see my next post).

It's gluten free chicken and leak pie with mushrooms and short pastry is truly a great winter warmer. Please enjoy with family and friends. :-)

Oh, and please let me know what you think. Post comments below.

Thanks,
Lee :-)

Tjuz.com: Chewy Nut Cluster Cookies. (Nut, Orange and Almond Macaroons)

noreply@blogger.com (Lee Wade) — Sat, 23 Jan 2010 01:21:00 +0000

Tjuz.com: Chewy Nut Cluster Cookies. (Nut, Orange and Almond Macaroons)

Australia Day Barbecued Butterfly Lamb (with Rosemary, Thyme and Garlic)

noreply@blogger.com (Lee Wade) — Sat, 02 Jan 2010 11:49:00 +0000

Today was my practice run for our annual Australia Day barbecue (January 26th). I bought a two and a half kilo leg of lamb and asked my butcher to bone it. Butterlied, it cooks in about 30 minutes on the barbecue which is just what you want rather than waiting around for hours to cook a traditional roast this size. I am going for a mediterranean flavour this year, so I've come up with this very simple garlic, lime, rosemary and thyme marinade.

Ingredients:

1 x leg of lamb (Ask your butcher to bone and butterfly it)
1/4 cup of good quality olive oil (I looks like a lot of oil, but it's not).
6 x sprigs of fresh rosemary
6 x sprigs of fresh thyme
4 x teaspoons of crushed garlic
1 x fresh lime
A liberal dose of salt and pepper

Method:
Begin by cooking your roast potatoes on the barbecue in a separate tray with a splash of olive oil, salt, rosemary and butter. They will take the longest to cook, so put them on first.

Prepare Your Lamb:

Pour the 1/4 cup of oil into a large roasting dish (I used a stainless steel frying pan).
Zest the rind of the lime into the oil.
Cut the lime in half and squeeze half the lime into the oil
Add salt and pepper to the oil
Strip the sprigs of rosemary and thyme and add them to the oil
Add the crushed garlic to the oil.
The smell should just be divine. Very light and fresh.
Place the butterflied lamb directly into the oil and move it around the pan to coat it heavily. Flp it over to ensure it's coated on all sides.
Remove it briefly from the pan sitting it in a spare tray.

(Optional) Prepare a Qick Mint Sauce:

Strip the leaves from a liberal bunch of mint.
Finely chop your mint leaves and add them to a mixing jug.
Add quarer of a cup of bioling water
Add quarter of a cup of vinegar
Add quarter of a cup of castor sugar.
That's it. Briefly stir and leave it to return to room temperature.

Barbecue That Lamb ...Yum!:

Heat your tray of seasoned oil for 1 minute by sitting it to the barbecue plate. Get that oil really hot.
Add your lamb and sear it one minute each side so you trap in the moisture and juices.
Put the oven lid down on the barbecue and check it in 15 minutes.
Flip it over 15 minutes later.
Now squeeze the other half of the lime over the roast.
After the half hour test the meat by slicing through a thick piece. (The lamb is cooked and tender when it's a little pink).
Remove it from the barbecue and let it rest for 5 minutes. (It will continue to cook, but will also relax and be more tender).

Serve with your favourite red wine, family and friends. Happy Australia Day.

Butterflied leg of lamb being prepared in oil, garlic, lime, rosemary and thyme marinade

While you're here. Why not also check out my Australia Day BBQ Lamb Ribs Recipe

Ham Fritters

noreply@blogger.com (Lee Wade) — Wed, 30 Dec 2009 00:02:00 +0000

Okay - so like me, you've probably have some left overs from Christmas day and you're running out of ideas on how to 1... get rid of it all and 2... make it seem like non Christmas food. Well there's nothing easier than making fritters. They are very quick to make and you can really put whatever you like in them. In this case, I used leftover leg ham and half an onion. This batch made 24 fritters which fed the family of four for dinner served when with light a salad.

Ingredients:

200 grams of chopped leg ham (use whatever you like)
1/2 an onion finely chopped
1 and a 1/2 cups of gluten free plain flour
2 x eggs
2 x cups of milk
1 x teaspoon of salt
1 x teaspoon of mixed herbs

Method:

Roughly chop 200 grams of leg ham and place to one side
Finely chop half an onion and lightly fry in a pan for 3 minutes until lightly golden brown.
Sift your flour into a large mixing bowl
Add your teaspoon of salt and teaspoon of mixed herbs
Add two eggs
Add your 2 cups of milk
Combine all the ingredients and mix well for around two minutes using an egg whisk. It should be the consisitency of runny cream with no flour lumps.
Add your ham and onion and mix well through.

Cooking:

Because I'm impatient I fire up all four burners on the stove and place a fry pan on each. That way I can cook 12 at once. If you're trying to avoid washing up, then use one pan. :-)
Spray your pan/s with a good quality canola oil.
Use a dessert spoon and spoon lumps of the fritter batter into your pan/s.
When they dry out on top, it's time to flip them over. (About 1 minute per side).
Keep the ones you have cooked hot by placing them in a serving tray and popping the tray under the griller on a moderate heat (you don't want to toast them).
Serve with a salad.
They make a nice summer treat and are surprisingly nice with either barbecue or sweet chilli sauces (gluten free).
(This batter recipe makes a great bubble and squeak as well. Just add leftover roast vegetables mashed lightly with a fork instead of the ham).

40 Clove Roast Chicken

noreply@blogger.com (Lee Wade) — Tue, 29 Dec 2009 01:32:00 +0000

So a few of us were talking at work the other day about what we were going to cook for dinner. I said, the challenge is to cook in one pot (aka less washing up). So one bright spark suggested; why not do a 40 clove chicken? (You know who you are Daniel) :-) Yes that's right, 40 cloves of garlic in white wine and stock with a chicken on top, slow roasted for about 2 hours. All very very delightful. The chicken is incredibly moist becuase it is steam roasted and just falls apart. It is absolutely the most decadent, rich and moist roast chicken I have ever had (and no it does not have an over powering garlic smell). It is just unreal. Well worth the effort! :-)
This roast took about 40 minutes to prepare and cooked for 90 minutes on top of the stove.

Ingredients:

1 x free range Roasting Chicken (biggest I could find).
1 x tablespoon of olive oil
2 x carrots (Not for eating. They serve as a trivett under the bird while roasting).
1 x cup of white wine
1 x cup of chicken stock
3 x whole bulbs of garlic (about 40 cloves)
1 x 200 gram carton of cream

Gluten Free Stuffing:

1 x 160 gram bag of Spinach leaves
1 x 80 gram bag of pine nuts
4 x shallots
1 x egg
4 x strips of gluten free bacon (cooked)
3 x slices of gluten free bread

Method:

Firstly, learn from my mistake. Check that your bird will fit in the pot and the lid goes on tight when there's a few whole carrots in the base of the pot. (I misjudged mine twice).
Wash the insides of the bird out under the kitchen tap then place it upside down to drain.
Wear disposable gloves or your hands will smell of garlic for days because you're going to be handling a lot of it.
Sit down with a small paring knife and patiently separate and peel your 40 cloves of garlic.
Slice 2 whole carrrots down the middle and place them in the bottom of the pot.
Add 1 x tablespoon of olive oil
Add all your garlic cloves
Pour over 1 x cup of white white and the1 x cup of chicken stock. There needs to be enough to cover all the carrot and garlic cloves as it is the gentle heating in the stock that will remove that over powering garlic smell.

Prepare Your Stuffing:

Okay this part is incredible easy... place the spinach, pine nuts, shallotts, egg, bacon and bread into your food processor and pulverise for around 1 minute.
It should form a thick heavy paste (think green peanut paste) that you can now scoop up with your hands and stuff inside the bird cavity.

Tie Your Chicken:

Because it's steam roasted, the chicken will fall apart when it's cooked. To try and keep some semblance of shape, I recommend tieing up the bird with cooking twine to hold the legs and wings in place.

Time To Slow Roast:

Place your prepared chicken in the pot on top of the carrot/garlic base.
You want to retain as much moisture as possibl, so tear off a piece of grease proof paper / cooking paper larger than the lid of the pot. Scrunch it up and roll it in a ball under the cold water tap so you end up with a floppy piece of strong wet paper (10 seconds under the tap).
Give it a light squeeze, unfurl it, and place it across the top of your pot then place the lid on tightly (sandwiched in by the paper).
Place on a medium heat and cook your roast chicken for 90 minutes (or until cooked).
Check it every 30 minutes.

Prepare Some Roast Vegetables:

You should have some time on your hands while the main bird is roasting away. So prepare some peeled potatoes, pumpkin and carrots in a tray.
Sprinkle with salt pepper and herbs.
Drizzle the whole lot with a liberal splashing of balsamic vinegar. (The vinegar will caramelise and make the vegetables sweet).
Roast the vegatable in the oven for around 40 minutes.

Make a Gravy:

When it's ready, remove the chicken, but leave everything else in the pot.
All of those juices will make an extra decadent gravy for the bird.
Pour about 1 x cup of the juice into your blender
Do not add any garlic cloves.
Add 1 x cup of cream and blend it for 1 minute until it's a smoothe consitency. (Remember it's hot. Be extra extra careful blending hot liquid foods).
Pour it into a gravy boat ready for serving

Serving:

This is a great meal for a dinner party because it impresses. So play it up a bit :-).
Place the bird on a large platter that you've warmed under the griller.
Surround it with the roasted vegetables.
Enjoy with family and friends. (Serve with a New Zealand Sauvignon Blanc).

The ingredients...

Gluten Free Baked Ham

noreply@blogger.com (Lee Wade) — Mon, 28 Dec 2009 02:41:00 +0000

Okay, so it's Christmas. This year I volunteered to make the baked ham for the greater family. I'm feeding about 20 people, so I've cooked an extra large 10.3kg ham this year.
Okay - so let's be honest with each other. Christmas is about good will to all mankind, the baby Jesus and yeh...showing off to your relatives that yes you can cook and do a damn good job of it too. So this was how I spent my Christmas Eve 2009 :-). This is a really simple recipe which I think anyone can follow. Being such a big ham it took 2 hours to cook at a relatively low 160 degrees celcius.

Ingredients:

1 x Gluten Free Ham
1 x packet of Cloves
1 x bottle of pure Maple Syrup
8 x teaspoons of a mild Dijon Mustard.

Yep... that's it... Simple is good :-)

Method:

This might sound silly, but before you turn the oven on, just test that your ham fit's in the baking tray and that it fits in the oven (my big ham just squeezed in).
Pre heat your oven the 160 degrees celcius.
Wash your hands really well.
Firstly you need to remove the thick leathery skin from the leg.
Slide your fingers just under the surface of the skin and gently rub your finger back and forth while gently pulling the skin away with the other hand.

It's important you take your time and do it slowly over a few minutes because your baked ham is all about the look. It's also important you don't trick yourself into taking all the fat off. You want to leave the think white layer of fat on the ham by removing just the skin.

Next, lightly score the ham in a cross cross pattern with a sharp knife. You only need to cut through the fat layer.

Okay, so yes I wanted the ham to look like... "wow"! So I slowed down and took my time.
I found that two pieces of my son's hot wheels trick tracks bent around the ham just right and gave me nice straight lines that were exactly one inch apart. (I disinfected them first). :-)

Press a clove pod into the centre of each square to form a lovely grid patten.
Wrap some aluminium foil around the leg bone as you don't want it to burn.

Preparing the glaze:

Because my ham was large, I used a whole 250ml bottle of maple syrup. For a smaller ham I would probably only have used half a bottle and half the mustard.
In a small mixing bowl add the maple syrup and 8 heaped teaspoons of mustard. Then beat it with an egg whisk or a fork for 1 minute until it's creamy.
Now it's time to baste the ham...

Basting the ham:

Line your baking tray with several layers of aluminium foil (It makes washing up so much easier)
Place your ham in tray.
Start with the under side (it will only get basted the once) apply a thick liberal coating of the glaze syrup using a basting brush. Carefully flip it over and apply to the top as well.
Place your ham in the oven
30 minutes - remove from the oven and baste (using 1/4 of the glaze mix) then return to the oven.
60 minutes - remove from the oven and baste (using 1/4 of the glaze mix) then return to the oven.
90 minutes - remove from the oven and baste (using 1/4 of the glaze mix) then return to the oven.
Remove your ham after two hours (or when golden brown).

(Smaller hams may take between 60 and 90 minutes).

There you have it. A delicious and really simple gluten free baked ham for Christmas. It was a big hit this year :-).

Chewy Nut Cluster Cookies. (Nut, Orange and Almond Macaroons)

noreply@blogger.com (Lee Wade) — Sat, 24 Oct 2009 06:22:00 +0000

I've called these macaroons, only becuase they are loosely based on a macaroon recipe of almond meal and egg whites. This is something I just invented becuase we really felt like a biscuit with an afternoon cup of coffee. Little did I expect them to turn out so well. (We ate the all :-)). They are a delicious chewey, nutty cookie that you're just going to love. This recipe takes 10 minutes to prepare, 15 minutes to cook and makes about 20 cookies.

Ingredients:

1 x cup of tropical nut mix
80 x grams of sultanas
1/2 a cup of Castor Sugar
1/2 a teaspoon of Xanthum gum
75 grams of almond meal
20 x grams of chopped butter
2 x drops of vanilla essence
Zest of one orange
3 x egg whites

Method:

Pre heat your oven to 200 degrees celcius
Add 1 x cup of tropical nut mix to a medium mixing bowl. (The tropical mix in my local super market contains pieces of chopped dried fruits. It gives the cookie a nice sweet chewy texture in parts. A standard fruit and nut mix or trail mix would do fine as well).
Add your sultanas, castor sugar, xanthum gum and almond meal.
Stir all your dry ingredients together.
slice off 20 grams of butter from a block and chope it up into the dry mix.
Stir it in again.
Separate your eggs and add the whites to the mix
add 2 x drops of vanilla essence
Grate the rind of one small orange into the mixture.
Mix it all well for say 2 x minuites with a strong metal spoon.
It will appear very thick and sticky dough. That's perfect. Time to stop mixing.
Using a teaspoon, turn out scoops of the dough on to a cookie tray lined with a sheet of baking paper.
Place them in the oven for fifteen minutes until well browned on top. (They shoudl be as brown on top as the bases are cooked.
Remove them from teh oven and place on a cooling rack. They will still feel a little soft. Let them cool and they will harden.
These really are a decadent treat. Enjoy with a cup of coffee or tea.

Gluten Free Shepherd's Pie (with Lee's GF Short Pastry)

noreply@blogger.com (Lee Wade) — Tue, 13 Oct 2009 11:20:00 +0000

I've been mucking around for a few weeks now trying to perfect Gluten Free Short Pastry. I have always been able to make short pastry, but it's never been quite the same as what I remember as the real thing that my nana used to make. It's taken me about 11 attempts and I've discovered a lot of things along the way about how to get the right dough consistency, how to blind bake, and also how to do the little things (like prepare and dust the tin so it's easy to get it out of the tray once it's cooked). All this so I could create proper pies. Hmmmm pies :-). I'm pretty pleased with what I've come up with, so thought it was time to share it on the site. For me, this is as close to normal short pastry as I'm ever going to get.
In this particular recipe, I'm making a traditional shepherds pie (yes - it actually is my nana's shepherd's pie recipe). I hope you like it.

Ingredients: (Short Pastry)

Dry Ingredients:

120 grams White Wings Gluten Free Self Raising Flour(Orange Packet)
120 grams of White Wings Gluten Free Plain Flour (Orange Packet)
60 grams of Rice Flour
60 grams of Almond Meal
4 x dessert spoons of GF Corn Flour
3 x teaspoons of Xanthum Gum
2 x tablespoons sugar
1 x teaspoon of salt

Wet Ingredients:

1 x teaspoon of vinegar
4 x eggs
80 mls good quality olive oil

Method: (Short Pastry)

Please use digital scales to make sure you measure the right amount of each flour.
Pre heat oven to 180 degrees celcius.
Add all the dry ingredients to a bowl and toss well with a fork for 1 minute
Add your vinegar and eggs and mix by hand, crumbling the flours between your fingers.
Drizzle in your oil slowly and continue to crumble d press in your hands till the dough forms a ball.
Once the dough ball forms, add 1 extra dessert spoon of oil.
Lightly need to dough while it's still in the bowl, pressing it with your knuckles
Don't over work it. (You should be worried it's a little dry and it ist just holding ogether. That's perfect Stop!)
Break the ball in half and roll it out between two pieces of baking paper till the pastry is around 4 millimeters thick.
Leave it between the pastry for a few minutes while you prepare your pie dish.
Your choice whether you use the other half of the pastry to roll out and make a lid for your pie. I didn't in this particular recipe, because I topped the pie with mashed potato (It's a shepherd's pie recipe). So wrap the second ball of dough tightly in cling wrap, put it in a zip lock back and freeze it for next time (It freezes well).
When you eventually want to defrost the ball for your next pie recipe, pull it out of the freezer early and allow it to thaw for two hours. Lightly need it again with wet hands and you'll be good to go. If still too dry, add olive oil a teaspoon at a time.

Prepare Your Pie Dish:

I found that a deep Pyrex dish around 6 inches works best. I find it holds the heat well and it's thick enough so the pastry doesn't burn.
Over the sink, spray your dish heavily with canola cooking spray.
Then lightly flour the disk with rice flour (Sprinkle it by hand) (This is what later prevents the pastry sticking)
Turn out your pastry into the pie dish and push into the edges and trim the edges.
Prick all over with a fork
Blind bake for 15 minutes (There's no need to weigh the centre down with rice).
Remove it from the oven. Keep it in the dish and let it cool .

Ingredients: (Shepherd's Pie)

1/2 an onion
500 grams of premium grade mince
1 x dessert spoon of mixed herbs
20 x mls of Tamari
1 x 800 gram tin of chopped tomatoes
1 x 400 gram tin of red kidney beans
1 x cup of good quality frozen vegetables
50 grams of grated cheese

Method: (Shepherds Pie)

Fry up diced onions for 5 minutes until lightly browned.
Remove from the pan and place to one side
Add a teaspoon of olive oil to the pan and fry up your mince till well browned.
Add your fried onions back in.
Add mixed herbs and around 20 mls of Tamari (a liberal splashing) :-) (Note, You won't need to any more salt)
Open and tin of red kidney beans into a strainer and wash then under the kitchen tap to remove the brine.
Add the red kidney beans to your mince
Open an 800 gram tin of chopped tomatoes and add to your mince.
Add in your cup full of mixed vegetables
Cook on medium for around 30 minutes.You want it to reduce it so it begins to dry out. Just a little liquid needs to remain. Stir occasionally.
While you're waiting peel and chop 6 small potatoes and boil them for 10-15 minutes till their soft and ready to mash
Drain the water off the potatoes, add a dob of butter and mash well. Add only a splash of milk as you want to keep your mashed potato pretty dry too.
Assemble you pie by spooning your cooked mince into the pie. Filling to the 3/4 depth mark. Lightly press down the mince with the back of a spoon.
Use the back of a fork to scoop / place the layer of mashed potato on top of the pie. Filling the pie dish to the top. (Score with the fork for effect).
Add a little grated cheese to finish it off.
Place the pie back in the oven for a further 10 to 15 minutes (until the cheese is browned on the top)
Remove your pie and allow it to cool for a cp\ouple of minutes.
Slice it up while it's still in the pie dish.
Carefully remove your slices of shepherd's pie using a flexible egg flip (The pastry should hold pretty well and should easily lift out)
Enjoy with a glass of your favourite red wine.

Raspberry and Apple Pie With Ricotta Cheese Topping

noreply@blogger.com (Lee Wade) — Wed, 12 Aug 2009 07:22:00 +0000

So today is the Show Day public holiday here is sunny Brisbane. What better time to experiment with some gluten free short pastry and make the family a sumptuous Raspberry and Apple Pie. All up the pie takes about 1 hour to cook and comfortably serves 6 for dessert.

Please forgive the dodgy photos. Right at the end I put the pie under the grill to try and brown off the ricotta and coconut mix that I had on top. All I ended up doing was browning the edges of the short pastry. The pastry wasn't overcooked. It just looks it.

Ingredients:

30 grams of butter
1 x sheet of Sweet Shortcrust Pastry (gluten free). (This stuff is awesome)
500 grams of Raspberries
6 x small Red Delicious Apples
1 x tablespoon Cinnamon
1/4 cup of shredded coconut
1/4 cup of Castor Sugar
1 x teaspoon of Vanilla Bean Paste

Pie Topping:

A few drops of Vanilla Essence
200 grams of Ricotta Cheese.
1/4 cup of shredded coconut
50 x grams of Castor sugar

Method:

Get a heavy base deep pan and add your butter, raspberries, cinnamon, Castor sugar and vanilla bean paste.
Turn your cook top to a moderate heat and continue to stir your mixture regularly.

You have about 15 minutes to prepare your pastry shell:

Spray your flan tin with cooking spray and lightly sprinkle it with rice flour.
Take out a sheet of short crust pastry that you thawed 30 minutes earlier and use your upturned flan tin to cut a perfect circle the size of the tin itself.
Spread the pastry in the tin, using your fingers to move the pastry up the sides of the tin.
Cut out a circle of baking paper, place it in the center of the pastry and add some dry rice to the center to weigh it down.
Blind bake the pastry for 6 minutes
Remove the rice and paper
Bake it again for another 4 to 5 minutes (till your exposed center is just brown)
Take is out of the oven and set it to one side to cool. It's now baked and ready for the dessert filling.

Raspberry Filling:

So back to the filling on the cook top. After around 15 minutes it will become quite watery as the raspberries break down to mush.
Core, chop and peel you 6 small apples and cut them into wedges.
Add the apple to the mix for just the last ten minutes. (They'll help to soak up the water too). You don't want them to get too soft. They are in the pie to give it body and texture.
On a plate, spread out a liberal serve of shredded coconut and place it under your grill. Watch it carefully. You want to brown it, not start a fire in your kitchen. It should brown off in 30 seconds or so.
Once your shredded coconut is browned off, remove it from the grill and add it to the raspberry mix on the stove. Stir it through, and the mix should become quite thick now.

Assembling The Pie:

Once the pastry has cooled, add your shell, still in the flan tin on to a larger heavier baking tray (I used a heavy pizza tray).
Pour in your raspberry and apple mix and slightly over fill the shell.
In a small bowl, mix your ricotta cheese, Castor sugar, vanilla essence drops and shredded coconut so that it forms a thick creamy texture
Spoon the topping over the top and spread it with a fork.
Now return you pie to the oven for a further 5 minutes. (Let's face it all the ingredients are cooked. We're just re heating it).
Now remove it from the oven and place it straight under the grill. To avoid my mistake of over browning the shell, spread a little bit of tin foil around the outside of the pie to protect those edges.
Give it about 1 minute under the grill, just to brown off the ricotta. You should find the shredded coconut easily browns off.
Once you have browned it off, carefully remove your pie from the flan tin and allow it to rest on a cooling rack for a few minutes.
Slice up your pie with a large knife and impress your family and friends.
Serve with a side of ice cream.
Enjoy :-)

The Pastry Pantry makes the best range of Gluten Free Pastries that I have tried. Yes I can make my own, but honestly, their pastries are better and just more convenient to keep in the freezer. Click here to view their web site and a lists of stockists per state.

Vegetable and Nut Roast

noreply@blogger.com (Lee Wade) — Wed, 15 Jul 2009 05:14:00 +0000

What happens when you're having a dinner party and preparing a succulent roast chicken and one guest is a vegetarian? Sure, they can eat the roast vegetables, not a problem. But what else are you going to serve them as a main? Well here's a very quick and simple roast you can create from nuts and a few vegetables. It takes around 5 minutes to prepare and 45 minutes roasting in the oven. Just think meat loaf for a vegetarian and you're on the right track. You can slice and serve it as a side dish or as a main for the vegetarian present.

Ingredients:

200 grams of unsalted mixed nuts
2 x eggs
2 x dessert spoons of dried mixed herbs
1 x stick of celery
4 x stems of shallots
4 x dried dates
1 x carrot
1 x onion
1 x teaspoon of Aussie Mite (Gluten free version of Vegemite)
2 x dessert spoons of gluten free bread crumbs (enough to dust a loaf tin).
Salt & Pepper to taste

Method:

Place all the ingredients in your food processor.
Blend for about 1 minute until well mixed, but still course.
Line a small loaf tin with Canola oil spray and baking paper.
Spray the paper again with canola oil spray and dust with a couple of spoons of gluten free bread crumbs.
Pour your mix into the loaf tin and smooth off the top (try and pull it up from the sides to create a slight dome). Then pop it in the oven, 200 degrees Celsius for between 45 minutes to 1 hour (until the loaf sets and browns to create a hard outer crust).
When it's done, remove it from the loaf tin by pulling up the baking paper. Allow it to stand and cool for 5 minutes before slicing.
That's it! It's incredibly quick to prepare and cooks in about the same amount of time as a normal roast.

Reference:

Inspired by this Ninemsn Recipe

Orange and Almond Cake Decorated With Glazed Oranges And Sugar Syrup.

noreply@blogger.com (Lee Wade) — Sun, 05 Jul 2009 08:35:00 +0000

Last week Sunday was an absolutely freezing cold day. So in an effort to warm up the house, I fired up the oven and baked a lovely orange and almond cake. There's a couple of hours preparation required, so expect to spend half the day in the kitchen. (Which was fine by me. At least I was warm). In this case, the results are well and truly worth the effort. This is a rich luxurious cake that I usually would only bake for special occasions. Or on this particular occasion, so my work mates could enjoy a nice morning tea.

Ingredients:

6 oranges (3 x for boiling, 2 x for juicing and 1 x for glazing)
200 grams of almond meal
1 cup of Self Raising Flour (Gluten Free)
1 cup (200 grams) of Castor sugar
6 x eggs
2 x teaspoons of vanilla bean paste
30 grams of butter (for greasing the cake tin only)
Canola spray (also for greasing the cake tin)

Method:

Glazed Oranges First:

Slice one orange in to thin slices and lay them out in a large fry pan (The size of the rings layed out should be roughly the same size and your cake tin)
Add 1/3 cup of Castor sugar
Add 1 x teaspoon of Vanilla Bean Paste
Juice and strain two oranges, then add the juice to the pan
Add to a very low heat on the stove top and gently simmer for around 2 hours. Turn the orange slices every 15 minutes or so.
Peel the two oranges that you just squeezed with a potato peeler then slice into thin strips and set to one side.
The liquid will eventually turn to toffee and the oranges will appear clear. That's when you know they're ready)
You are not trying to fry them. It's just a gentle warming process for a couple of hours.

Preparing Your Oranges:

Add three oranges to a saucepan, cover with hot water from the tap and bring to a boil.
Once boiled, immediately tip out the water, refill again with warm water from the tap and boil them again, this time for one hour. (Add more water if you need to keep them covered).
The reason for repeating it twice is it takes the bitterness out of the peel.
After the hour, drain the water and let them site for a couple of minutes to begin cooling down enough so you can handle them.
Cut your three oranges into quarters and remove any of the white core that may be left. (Again to take away the bitterness).
Place your sliced orange pieces in the food processor and pulverise for around 30 seconds. (They should disintegrate pretty quickly)

Making the Cake:

Use a little butter and kitchen paper to heavily grease your spring form cake tin.
Line the tin with a cooking paper base.
Spray heavily with canola oil spray. (This is me being paranoid that it's going to stick).
In a mixing bowl add your orange pulp from the food processor.
Add 1 x teaspoon of Vanilla paste
Add 6 x eggs
Add 1 x cup of Castor sugar
Add 1 x cup of Self Raising Flour
Mix you ingredients with a spatula or spoon until well combined to form a batter.
Pour your batter in to your cake tin and pop it in your oven at 170 degrees Celsius for between 1 hour and 1 and a half hours.
Test it at the 1 hour hour mark with a skewer, it's cooked in the center when the skewer comes out clean.
Remove your cake when it is done and place it on a wire rack.
Leave it in the tin.

Make A Sugar Syrup:

In a small saucepan add your strips of orange peel to 1/3 a cup of water and 1/3 a cup of Castor sugar.
Bring it to the boil then remove it from the heat and allow it to begin to cool.

Decorating Your Cake:

Gently remove your cake from its spring form tin and place on a plate. It should still be warm.
Lay out your glazed oranges on top of the cake and pour over any left over syrup/toffee that may be left.
Now gently spoon over your warm sugar syrup which contains the strips of peel. (Maybe 8 spoonfuls max).
You don't want the cake to be soggy, but you do want it to soak up the syrup into its center.

Yum!

Place in the fridge and allow to fully cool.
Serve sliced with dollop cream and a cup of tea or coffee.

Osso Bucco (A Winter Favourite).

noreply@blogger.com (Lee Wade) — Sun, 28 Jun 2009 06:56:00 +0000

Perfect for those cold winter evenings is a delicious Osso Bucco. I have to be honest, I have only ever made one Osso Buco once before, so I continue to refine the recipe. But I must say, this turned out extremely well, so I decided to publish it. I deviate a little from the traditional Italian versions because I wanted to cook on a thick bed of vegetables, which would slowly break down and mix with the veal shanks and bone marrow to create a gorgeous thick rich gravy.

Osso Bucco is a very slow cooking dish. It should take between 3 - 4 hours to cook on the lowest possible setting on your cook top. This is the type of dish, you start cooking at 3pm to serve for 7pm.

This recipe serves three people (one veal shank each). Just add more shanks for extra persons.

Ingredients:

3 x veal shanks (around 800 grams with bones will end up about 500 grams when the bones are finally removed)
1 x medium onion
2 x stick of celery
3 x small potatoes
10-15 fresh mushrooms
1 x large carrot
1 x clove of fresh garlic
2 x bay leaves
1/2 a bunch of freshly chopped basil leaves (about 50 grams)
1/2 a bunch of freshly chopped flat leaf parsley (about 50 grams)
10 x twigs of thyme (tripped off the twig by gripping between your fingers and pulling out the twig).
1 x cup of white wine
2 x cups of Massels Beef Stock
1 x 200 gram tin of chopped tomatoes.
2 x dessert spoons of corn flour.

Method:

Before we start, a word to the wise... Choose your saucepan / fry pan well. As I kept adding vegetables, it took me a few goes to get the fry pan right. If you're going to fill yours with vegetables (like I did), then use a deep fry pan with a heavy base and a lid about twice the size you needed to fry the shanks.
Prepare your vegetables first. Really try to finely chop all your vegetables to help them to break down. Finely chop one onion, one carrot, two sticks of celery, three tiny potatoes, 1 clove of garlic and your 10-15 mushrooms and place them all in a bowl to one side.
To start, heat a fry pan with a mixture of olive oil and butter. Fry your veal shanks for 1 minute either side. They should be a beautiful dark brown colour on the outside and rare on the inside. When they are done, take them out of your fry pan and place on a plate to one side.
Tip all your vegetables in to the fry pan and stir to pick up all the juices from the shanks. Place your lid on the fry pan to sweat the vegetables down for three to 4 minutes. The mushrooms will particularly help with the sweating process as they tend to release a lot of liquid.
While you're waiting, finely chop your bunches of parsley and basil leaves and add them in as well.
Now place your shanks back in amongst the vegetable mix and pour over one tin of chopped tomatoes, one cup of white wine and two cups of Massel's Beef stock. Lastly, and add two bay leaves. You should be thinking it's too much liquid. This is deliberate. It's going to cook on low for a couple hours and will reduce over time. The extra liquid at the start should prevent it from sticking to the bottom of the pan. By now, it should be smelling wonderful. Place your lid on the pan and resist the temptation to remove it for one hour.
After one hour, remove your lid and taste the gravy (which is probably quite watery at this stage).
Season with salt and pepper to taste. Give the mix a light stir and turn the shanks.
Replace the lid and cook for another 45 minutes.
After the 45 minutes, remove the lid and taste the mix again. Use this time to adjust the flavours (seasoning).
Now this time, leave the lid off and increase the heat slightly so it comes to a light boil. (You want to start reducing the liquid).
After a couple of hours you should find the beef just falls off the bones and begins to shred and mix in with all the vegetables. That's when you know it's almost done (but not quite).
Add 2 x dessert spoons of corn flour to half a cup of beef stock and stir it through vegetables.
Grate the zest off one lemon straight in to the gravy.
Stir every five minutes to prevent the gravy sticking to the base of the pan.
Cook for a further 30 minutes before serving. (During this time, the gravy should continue to thicken and the hint of lemon should permeate).

Serving:

Ladle a generous serve in to a soup bowl and serve with our favourite fresh bread and an extra glass of that white wine yo added at the start.
Especially enjoyable on a cold winter's evening.

Osso Bucco cooking in the pan (after 1 hour)

Sweet Curried Sausages on Steamed Rice

noreply@blogger.com (Lee Wade) — Tue, 14 Apr 2009 03:55:00 +0000

As winter approaches, there's nothing more satisfying curling up in front of the television in the evening with your favourite curry. This a dish my grandmother used to make when we were growing up. I've adapted it to make it Gluten free. This particular dish is slightly sweet which nicely balances the curry. I just use good quality frozen vegetables. So it's very easy and quick to prepare. Cooking time takes around 30 minutes in total. Well worth it for a warm bowl of winter curry goodness.

Ingredients:

1 x bunch of shallots (finely chopped) (about 8 stems).
6 gluten free pork sausages ( for 2 people)
1 1/2 cups of frozen vegetables
1 x cup of boiling water
1 x tin of red kidney beans (strained and washed)
2 x teaspoons of Sambal Oelek (Optional to add a bit of extra heat)
6 teaspoons of Keens curry powder (Make sure you use the Gluten Free dark orange Keens tin instead of the light orange one).
Small tub (150 mls) of Natural Yoghurt.
1/2 a bottle (about 100 mls) of Fountain Steak Sauce (Gluten Free) - This adds the sweetness to the dish.
A dash of lime.
Salt & Pepper to taste

Method:

Spend ten minutes frying up your sausages in a pan.
When they are cooked, remove them from the pan and chop up sausages in to bite sized pieces and add to your pot.
Add a cup of boiling water from the kettle.
Add frozen vegetables, shallots, red kidney beans, your 6 teaspoons of curry powder.
Bring to the boil the drop the temperature back to a moderate simmer.
Add the 100 mls of Fountain Steak Sauce
Simmer on medium for 25 minutes
Just before you are ready to serve stir in 3-4 large dessert spoons of natural yoghurt. (You need to do it at the end or it will curdle).
Add just a squeeze of lime and stir it through
Serve on a bed of boiled rice.

Savoury Muffins (Onion & Cheese)

noreply@blogger.com (Lee Wade) — Sat, 11 Apr 2009 05:17:00 +0000

It's Easter Saturday and we're a bored family. Lynda has gone out shopping with her sister, so I'm minding the kids for four few hours.
After the third hour of "What's mummy doing?" : "She's at the Shops!"; "What's mummy doing?" : "She's at the Shops!!"; "What's mummy doing" : "SHE IS AT THE SHOPS!!!", I decided I had better amuse the kids with a little baking. :-)
After a quick check of the pantry, the kids and I agreed on Savoury Muffins. We had an onion in the fridge, just enough flour, eggs and milk. So we're good to go :-)

Ingredients:

300 grams Self Raising Flour (Gluten Free)
1 x Spanish Onion
1 x tsp salt
1 x tsp Cream of Tartar
1 x sachet of Dry Yeast (7 grams)
1 x tsp vinegar
1 x large egg
1 x cup of milk
60 grams of melted butter
60 grams of grated cheddar cheese

Method:

Pre heat your oven to 190 degrees Celsius.
Prepare a muffin tin by lightly spraying with oil, placing paper muffin cups and then spraying the inside of the muffin cups.
Measure 60 grams of butter and place in a coffee cup and microwave for 30 seconds (place paper towel over the top so there's less mess).
The butter will separate. Just give it a quick stir and set it to one side.
Finely chop one Spanish onion and add to your mixing bowl.
Measure 300 grams of Self Raising flour and add to your mixing bowl. (No need to sift)
Add the salt, Cream of Tartar, Dry Yeast powder, vinegar and egg.
Carefully measure 1 cup of full cream milk.
Lastly pour over your 60 grams of melted butter.
With the dough hooks on your blender, beat the mix for a solid five minutes.
Stop occasionally to scrape down the sides of the bowl with a spatula to ensure all ingredients are well mixed.
You should end up with a lumpy (because of the chopped onion) but thick batter.
Spray oil a dessert spoon and use it to spoon the mix evenly into the 12 muffin cups you prepared earlier.
Let the mix site in the muffin cups for 15 minutes.
Place your muffin tray under your oven's grill (with the grill on quite low) for the entire 15 minutes to encourage the dough to rise.
Note - you are just trying to warm the mix, not cook it.
Transfer the muffin tray to your oven and cook for a further 20 minutes.
Quickly remove from the oven and sprinkle a little grated cheese atop each muffin and then return to the oven for a further 5 minutes to brown off the cheese.
When your muffins are done, let the tray site and cool for a few minutes on a rack before turning them out.
Eat your muffins hot or cold.
They are a very quick savoury snack the whole family can enjoy making and then eating.
So there you have it. Easter Savoury Muffins (ROFL). :-)

The Best Gluten Free Lasagne You'll Ever Taste

noreply@blogger.com (Lee Wade) — Sat, 28 Mar 2009 08:04:00 +0000

I actually can't take credit for this recipe. My wife Lynda is the master chef behind this incredibly tasty lasagne dish. We cook two versions (mince or vegetarian). This particular version today is the vegetarian one. It serves 6 and takes around an hour to make. But well worth it. This is the "dinner party" dish, Lynda rolls out when we have guests over for dinner.

Ingredients:

2 x tsp olive oil
1 x medium onion finely (chopped)
2 x garlic cloves crushed
1 x medium red capsicum (chopped)
2 x medium carrots (sliced)
2 x medium zucchinis (sliced)
200 grams sliced mushrooms
2 x 700 gram jars of good quality pasta sauce
200 grams baby spinach leaves
250 gluten free dried lasagne sheets (eg: San Remo Lasagne Sheets)
1 x tsp dried mixed herbs
1 x tsp dried basil
1/4 cup grated cheddar cheese
300 grams of ricotta cheese
3 x tbsps of milk
Salt and pepper

Method:

Pre Heat your oven to around 200 degrees Celsius.
On cook top use a large saucepan and heat your 2 teaspoons of oil and cook the finely chopped onions for a few minutes until translucent.
Add the 2 cloves of garlic and cook a couple of minutes longer.
Add your capsicum, zucchini, carrots and mushrooms to the pot and cook/fry them for a few minutes to help them soften up.
Pour in your 2 jars of quality pasta sauce and let the whole lot simmer for around 15 to 20 minutes. Stir occasionally so the vegetables don't burn.
Add mixed herbs and basil once the pasta sauce is mixed through the vegetables.
The secret here is using fairly hard vegetables that won’t collapse when made into a lasagne.
Add your spinach and cook for a further 2-4 minutes. (It only needs to wilt. It will continue to cook in the oven).
Taste the sauce and add salt and pepper to taste.
Now you are ready to start assembling your lasagne in square oven proof Pyrex dish (About 8-10 inches square will do nicely).

Assembling Your Lasagne

Spoon a little sauce in the bottom of the oven proof dish.
Top with a layer of dry lasagne sheets.
Spoon in half the vegetable/pasta mixture
Apply another layer of dry lasagne sheets
Spoon the remaining half of the vegetable/pasta mixture
Apply another layer of dry lasagne sheets

Use Ricotta & Milk Instead Of White Sauce

Grab a fork and in a small bowl mix your 300 grams of ricotta cheese with the 3 tablespoons of milk. Add salt and pepper.
Apply the ricotta as your top layer as a substitute for white sauce.
Finish off by adding applying a liberal layer of grated cheddar cheese to the very top of the lasagne.

Cooking:

Pop the lasagne in the oven and 45 minutes.
If your top cheese layer begins to burn, just sit a piece of aluminium foil on top.
Let it sit for a few minutes on a rack to cool before cutting and serving.
This is a really lovely rich lasagne. Even if you don't typically like vegetarian dishes, I guarantee you'll be coming back for seconds of this one.
Serve with friends and a your favourite bottle of Cab Sav - Well we certainly do :-)

Stewed Apples Stuffed With Berries

noreply@blogger.com (Lee Wade) — Sat, 28 Mar 2009 07:30:00 +0000

Stewed apples and berries is one of those dishes I love to pop on and cook for dessert whenever we have visitors. It's very quick and simple to make, and the best part is, it's simmering away cooking while you're eating your main meal.

I tend to start peeling and coring apples 10 minutes before I have finished cooking the main meal. The apples take around 25 to 30 minutes to cook, so by the time you and your guests have finished your mains, the simmering apples filled with berries is ready to come off the stove and be served whole with a few dollops of your favourite ice cream.

This recipe serves six people (6 apples).

Ingredients:

6 x Red Apples
1 x packed of mixed frozen berries
4 x dessert spoons of brown sugar
2 x teaspoons of cinnamon
1/2 to 1 cup of water.

Method:

Push an apple corer through the center of each apple.
By the way - it's easier than it looks to core apples as long as you twist the
apple as you push the corer.
Use a potato peeler to quickly remove the rest of the peel from each apple.
Add a teaspoon of oil to a deep heavy pan (or pot). (Just a little so as the apples don't burn while you are assembling in the pan).
Turn your element to a medium heat for simmering.
Place your six apples in the deep pan with the cored holes facing up.
Open your frozen mixed berries and stuff each apple with as many berries as you can, being careful not to break the apples open.
You will have to do this every ten minutes as the berries will reduce down as they heat up.
Tip another half packet of the frozen berries loosely in to the pan.
Add 1/2 a cup of hot water from the tap or kettle.
Add 4 x generous dessert spoons of brown sugar.
Add 2 x teaspoons of cinnamon.
By now you've likely got a pan of apples half drowned in purple berry water. Lightly swill the apples around to stir all your ingredients together.
Allow the apples to simmer undisturbed for around 20 minutes.
You cannot handle them too much or they will fall apart.
15 to 20 minutes later use a pair of tongs and turn each apple over so the other end stews in the berry sauce that's formed on the pan..
Top up with apples with extra berries from the sauce.
And that's it. It's really really simple. :-)
When you are finished with your main meal and are ready for your dessert, serve one apple per dessert bowl with your favourite ice cream.

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