My sons have warmed to the idea that this chicken IS better than KFC… so if you can’t buy LFGF Chicken Seasoning locally, then order it on-line.
500 g chicken cut
LFGF Chicken seasoning
Oil for frying
In bowl mix egg and water.
On a plate place LFGF Chicken seasoning
Dip chicken in egg mix.
Roll chicken in seasoning mix to cover.
Heat oil in deep fryer on high and fry chicken in batches until half cooked.
Put chicken to drain on kitchen paper towel.
Return chicken to deep fryer until cooked.
Drain chicken on paper towel.
Serve chicken with salad.
Salads are essential to summer. Our summer is enduring, hot and humid and so I look for ways to change up our traditional lettuce salad.
Two Mexican inspired salads from delicious February 2015 are simple and easy and makes for a colourful lunch.
Mexican Black Bean Salad
Corn Kernels, canned – drained
Black beans, canned – rinsed and drained
Coriander – leaves removed from stem
Small tomatoes (grape, cherry, mini) – halved
Avocado – sliced
Cos lettuce – shredded
Corn tortillas – sliced into 2 cm strips, tossed lightly in oil and baked in oven until crisp
Sour cream and sweet chilli sauce
Lime wedges – for serving
Cos lettuce – leaves washed and separated
Corn on the cob – char grilled then cut away from cob
Baby spinach leaves
Avocado – sliced
Streaky bacon – crispy fried
Sour Cream dressing: sour cream, lemon, salt and pepper
Layer and combine on a serving platter and drizzle dressing.
The original recipe is for a Peanut Marshmallow Tart with a chocolate biscuit and butter base which I ripped out of a Courier Mail newspaper. With limited time, I decided to make the filling only as a mousse which set beautifully. My sons know I need honest feedback and so one said, “you should have used smooth peanut butter” and I should have, as the recipe called for smooth but I only had crunchy in the house. My other son quietly said, “there were no marshmallows in it” as he had been looking for the chunks of marshmallow in the mousse that he imagined because after all the name of the recipe says so. So with this feedback I promise to use smooth peanut butter next time and have deleted marshmallow from the recipe title. But you could always stir through at the end additional cut marshmallows to add texture to the mousse. Ingredients 32 vanilla marshmallows, cut into smaller pieces 2 tablespoons milk 3/4 cup smooth peanut butter 300 ml thickened cream 1/2 teaspoon vanilla extract 1/4 cup salted roasted peanuts, roughly chopped Method Place marshmallows, milk and peanut butter in a saucepan over medium-low heat. Cook, stirring for 10 minutes or until melted and smooth. Transfer mixture to a bowl and stand for 5- 10 minutes to cool. Using an electric mixer, beat cream and vanilla until soft peaks form. Add 1/4 cream to marshmallow mixture. Stir to combine. Fold through remaining cream. Spoon mixture in serving dishes and refrigerate for 3-4 hours or until set. Sprinkle with chopped peanuts.
I am at that stage in my son’s gluten free journey, that I have time to browse my old recipe books and look for inspiration for meals. We have been through those first 12 to 18 months when almost everything related to cooking, food and the kitchen had to change. KJ has finished school which means that the pressure on preparing food for the lunchbox has eased.
My mum recently gave me a pocket size cookbook from the late 1970’s about Appetisers which reminded me of an old favourite as well as giving me a new favourite.
Devils’ on Horseback are so simple, bringing together the savoury in the bacon with the sweet of the prune. You can prep them before and then simply cook in the oven or under the grill. There are many variations on this theme which includes stuffing the prunes but for me, the simpler the tastier. And my sons’ generation are now enjoying this unusually named snack.
My new favourites are Potato Sage Chips. I was a bit reluctant about how successful I could make them, but on their own or with a dip like a French Onion, they are very yummy indeed.
Potato Sage Chips
2 large all-purpose potatoes
2 tablespoons oil
25 sage leaves
Preheat the oven to moderately hot oven 200 C.
Carefully cut the potatoes lengthways into paper-thin slices. Toss the slices in oil.
Line two baking trays with paper.
Sandwich a sage leaf between two slices of potato. Sprinkle with sea salt.
Bake for about 25 – 30 minutes, or until browned and crisp, turning once during cooking.
Some chips may take longer than others.
A couple of years ago, we experienced an authentic paella, cooked over a fire fuelled with grape vine twigs and pine cones, with all manner of fresh seafood from the local markets in Terrassa, Catalonia, Spain. It was winter and we enjoyed drinking red wine from a porron and eating calcots freshly grilled and served with a Romesco sauce. Wonderful memories from a family holiday.
This authentic paella has made me reluctant to make one at home. KJ reminisced about this paella recently and so I compromised and together we made a paella from a Sue Shepherd meal kit from Coles. This was a teaching and learning lesson: if the meal was a success, then KJ could make this meal himself and/or keep a packet on hand at his friends’ house where he spends many weekends.
Choose your own meats or seafood, we used prawns, pork and chicken and we even managed to get a crust on the bottom of the pan in true paella tradition.
I am a practical cook and I don’t usually make recipes where you have to separate eggs and whisk whites.
Time is precious and so I usually look for the ‘simple’ recipes. But the words : passionfruit, ricotta and lemon curd lured me in. I am so pleased I found the time to make this recipe.
Passionfruit Ricotta Flan with Lemon Curd
200 g unsalted butter, chopped, room temperature
1 cup caster sugar
4 eggs, room temperature, separated
350 g fresh ricotta cheese
2 teaspoons vanilla extract
1/3 cup fresh passionfruit pulp
1 cup gf self raising flour
Icing sugar to dust
300 ml thickened cream
½ cup lemon curd
Invert base of 24 cm springform pan.
Grease and line base and side with baking paper
Beat butter and ½ cup sugar in a small bowl of an electric mixer until fluffy.
Beat in yolks, one at a time until combined.
Add cheese and vanilla. Beat until smooth.
Transfer to a large bowl and add passionfruit and sifted flour.
In a clean bowl, beat egg whites until soft peaks form. Gradually beat in ½ cup sugar until firm peaks form.
In two batches, gently fold in egg white mixture into ricotta mixture.
Spoon into prepared pan and smooth over.
Cook in a slow oven 150C for about 1 hour to 1 hour 10 minutes or until firm to touch.
Transfer to a wire rack. Cool in pan.
Refrigerate in pan until cold.
To make the lemon cream, beat cream in a small bowl with an electric mixer until soft peaks form. Fold in lemon curd.
To serve, remove side from pan. Slide flan onto serving plate. Dust with sifted icing sugar.
Serve with lemon cream.
(New Idea October 2014)
Add a bit of colour to your hummus…
1 can 400 g chickpeas, drained but keep ½ cup liquid in reserve
2 large carrots, peeled and cut into chunks
½ teaspoon cumin
½ teaspoon coriander
½ teaspoon curry powder
1 tablespoon Tahini
1 teaspoon lime zest
½ cup lime juice
Place the carrots in a microwave steamer and cook until tender.
Place carrots, chickpeas, cumin, coriander, curry powder, tahini, lime zest and lime juice in a blender and blend for 20 – 30 seconds.
Add sea salt to taste and blend until combined and smooth. If you find the mixture a little dry, add some of the reserved liquid from the canned chickpeas.
Serve with vegetable crudités or gluten free crackers.
delicious and decadent and delectable
The title of this recipe is an enticement in itself: chocolate, cheesecake, salted caramel.
Found on a Philadelphia Cream Cheese tear out card in the December 2014/January 2015 edition of delicious magazine, you can make it gluten free by replacing the shortcrust pastry with a gluten free pastry or gluten free biscuit base.
I don’t buy delicious often but a few other dessert recipes are well worth visiting:
Spiced Chocolate Cake (almond meal)
St Clements Polenta Cake with Blueberries
No Churn Ice Cream: Espresso, Raspberry Honeycomb, Choc-Cherry.
The Philly recipe card reminded me that product websites often have many recipes suitable for gluten free cooking and on browsing philly.com.au I found a Gluten Free Passionfruit Cheesecake with Caramelized Pineapple and if that isn’t enough there is a GF Apple Slice Recipe, GF Creamy Lime Tart and a few more great gluten free recipes.
My attempt…the recipe said dark chocolate and I did make the caramel exactly to the recipe
The cry went out, where can we get liquid smoke in Townsville?
My young adult son had found a great recipe for BBQ Sauce but the success of the recipe depended upon ‘liquid smoke’.
So I let my ‘fingers do the walking’ and telephoned two delis “Essentially Fresh” and “Angelina’s Deli” and luckily both had liquid smoke in stock.
The sauce was a great accompaniment to the pull pork he also made in his new purchase : a slow cooker and pressure cooker combined.
Looking forward to the next meal he makes.
Robert’s Barbecue Sauce
Mix together in a saucepan the following ingredients. Stir and bring boil. Reduce to simmer and simmer until sauce thickens approx 20 – 30 minutes. Stir mixture regularly while simmering.