Gluten-free and Egg-free Recipes (with some Dairy-free options)

Archive for the ‘Dinners’ Category

Bumpy Chicken – egg-free, dairy-free, gluten-free

When my daughter was little we were staying at my parents’ house and my mum was cooking fried chicken. My dad came home and asked her what we were having for dinner and my daughter’s response was, ‘Bumpy chicken’, so we’ve always called fried chicken ‘bumpy chicken’. I’ve been wanting to make a nice bumpy chicken recipe for a while and on the Thermomix Recipe Community site is a recipe for Krispy Fried Chicken. It’s not gluten-free or egg-free. I decided to have a go at making it without wheat flour and eggs and in the process changed the proportions of ingredients to suit our taste so I’ll put my version here. I’m sorry there is no picture. Hopefully I can add one later:

Ingredients

1 tablespoon (4 teaspoons) salt

3 teaspoons black peppercorns

1 tablespoon dried rosemary

2 teaspoons dried basil

2 teaspoons dried oregano

2 teaspoons dried thyme

1 teaspoon dried tarragon

1 teaspoon yellow mustard seeds

175 g white rice flour

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon paprika

Method

  1. Put all of the ingredients except the rice flour, garlic and onion powder and paprika into a mini-chopper or thermocooker (I use a Bellini Intelli Kitchen Master). I put my Bellini on speed 9 for 10 seconds then repeat it. I don’t like the herbs too finely ground, but if you want them finer just repeat until it is to your taste.
  2. Add the rest of the ingredients and mix on speed 6 for about 10 seconds (or mix together well in a bowl).
  3. I use half of this mixture at a time. I just coat the chicken by placing the mix on a plate and then dipping chicken breast pieces in it. You could also use a bag and shake all of the pieces together.
  4. Fry in a layer of oil of choice until cooked and crispy.
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Gluten-free and Egg-free Quiche with Dairy-free option

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I saw this vegan egg substitute product on Facebook a little while back and couldn’t wait to make an eggless quiche with it. I picked some of the product up at the Gluten Free Show in Brisbane two weeks ago and last week gave it a try. I have found that the recipes put out by the company on their website and Facebook video seem to vary in the quantity of ingredients used, so I tried my own and have published it here so you know that the quantities work well. Their version had mushrooms which I don’t like so I left them out. As I’m not vegan (I have an egg allergy) I included bacon and cheese in this quiche, but I really think that it would taste just as good without. Here’s the recipe:

Ingredients

1 gluten-free and vegan puff pastry sheet defrosted (I use the ones from the Gluten Free Bakery)

1 tablespoon olive oil

A few rashers of bacon (leave out for vegan)

1 small onion, finely chopped

1 medium zucchini, grated roughly

1 small carrot, grated roughly

1 tomato, sliced

50 g Orgran Vegan Easy Egg

1 teaspoon gluten-free plain flour

a handful of grated cheese (omit for vegan)

290 g water

Method

  1. Place the pastry into a pie dish and cook at 160 C fan forced (180 C conventional) oven for 10 minutes.
  2. Heat oil and add the bacon and onion and fry for a few minutes. Add the zucchini and carrot and cook a further few minutes. Remove from heat.
  3. In bowl, mix the Easy Egg powder, plain flour and water together until smooth.
  4. Add the bacon, onion and vegetable mixture and mix well.
  5. Place into the pastry shell and top with cheese (if using) and then slices of tomato.
  6. Bake in the oven for about 15 minutes.

 

 

Quick Chicken Satay Gluten-free, Egg-free and Dairy-free (with nut-free option)

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It was Hubby’s birthday last Monday and when I asked what he would like for his birthday he requested chicken satay. I first made this years ago but had to stop making it as a regular meal as my daughter is severely allergic to nuts. Now that she lives with her husband, we can safely have peanuts in the house again. I decided to try to make it suitable for the Bellini thermocooker, so that I can speed up the process. This is a very quick recipe without a lot of ingredients:

Ingredients

5 teaspoons of red curry paste (I bought some from the Asian section of the store – you can make your own but I was in a hurry on the day. I like mine a bit spicy and would have added an extra teaspoon, but the rest like this amount. Add more or less to taste.)

20 g olive oil

600 g chicken, cut into largish cubes

1 tin (400 g) coconut milk

30 g fish sauce

30 g brown sugar

120 g crunchy peanut butter (I used the Kraft ‘All Nuts’ one) For nut-free, try using the Eskal ‘Free Nut Butter’. It is made with sunflower seeds and tastes very nutty. You could also make your own sunflower seed paste using the machine.

Method

  1. Add the red curry paste to the Bellini bowl with the oil and cook on ST temp, speed 1 for 5 minutes. For stovetop cooking, cook in a saucepan for a few minutes.
  2. Add the chicken to the bowl and cook on 100 C, speed 1 for 5 minutes. On a stovetop, fry the chicken for a few minutes.
  3. Add the rest of the ingredients and cook on 100 C, speed 1 for 10-12 minutes. Check that the chicken is cooked through before serving. On a stovetop, add the other ingredients and simmer for about 10 minutes.
  4. We had ours with rice and a squeeze of lemon. Steamed veges would go nice with this too.

Gluten-free and Eggless Macaroni Cheese Sauce in the Bellini

Now that I have this whizbang new thermocooker I intend to use it to help me out in the kitchen. I’ve been making macaroni cheese for years. It’s my youngest son’s favourite meal but it can take a bit of time with stirring the sauce on the stove. I tried a few people’s recipes but they were either too thick or too thin for our liking. I’ve fiddled around and have finally got the texture and taste that we like so here it is. If it’s a bit thin for your liking, then add a little more cornflour. If it’s not cheesy enough then add more cheese. I’m sorry about the picture. I only thought to take it once my middle son had attacked it, so it looks half eaten and a bit blurry because he was complaining that he wanted to eat! I don’t cook the pasta in the Bellini, because some of us need gluten-free pasta and some eat wheat pasta, so they are cooked separately.

Ingredients

200 g bacon rashers (fat removed) – optional

1 large onion in quarters (or use shallots)

2 tomatoes, chopped separately

65 g butter

40 g cornflour (make sure it is gluten-free corn cornflour, not wheaten cornflour) – mix this with a little of the milk (about 100 g milk)

180 g cheese (in chunks – pick the cheese you prefer)

750 g milk

Method

1. Place the chopping (sharp) blade in the jug. Place the bacon and onion in the jug. Set to speed 7, 6 seconds and press start.

2. Scrape down the jug with the spatula and add 10 g of the butter.

3. Cook at speed 3, 100 C for 3 minutes.

4. Add the rest of the butter, the cornflour (in milk), cheese and milk.

5. Cook at speed 3, 90 C for 10 minutes. In the last couple of minutes of cooking, add the chopped tomatoes through the lid.

6. Top the cooked pasta and enjoy.

My half eaten, blurry picture:

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Gluten-free and Eggless Risotto (can be made dairy-free and vegan)

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I have a new toy! Some years back now a few friends were raving about the Thermomix. For those who don’t know what this is, it’s an appliance which performs a number of functions and also heats as well. A few years ago I heard about something called a Bellini Intelli Kitchen Master. This is basically a much cheaper thermocooker. On special it can be as low as $250 as compared with the $2000 Thermomix. After umming and ahhing for a long time I finally got one for Christmas. I love it, and will be posting some recipes from it soon! Risotto is the dish that everyone raves about with thermocookers.  I love risotto, but for some years I’ve been using an electric pressure cooker to cook it. I have a Tefal electric pressure cooker that I can set up and cook risotto in 20 minutes. It’s so quick that I often make it when I’ve had a busy day or need to go out at night. For my vegan friends who follow this blog, please omit the bacon/fish and put in whatever you like. There are no real rules, just the basic proportions of rice and stock. And just a side note – we only buy meat that is produced humanely. I can’t eat eggs but when I purchase them for my family I insist on free range eggs and I don’t buy cage eggs. I also buy free range/RSPCA approved chicken. So here’s my recipe for risotto using a pressure cooker:

Ingredients

a few rashers of bacon, chopped (omit if vegan and substitute whatever you like here)

1 teaspoon minced garlic (2-3 cloves)

a small chopped onion or shallots (some call these spring onions – I mean the long thin ones)

1 tablespoon (20 ml) olive oil

1 tablespoon butter (or just use more olive oil if dairy-free)

1 litre cold chicken stock (or use vegetable stock for vegan) Make sure it is gluten-free!

500 g arborio rice (it is important to get arborio rice as it is the best for creamy risotto)

parmesan cheese (omit if dairy-free)

smoked salmon for the top (I use a 200g packet for this much risotto)

Method

1. Place the bacon, onion, garlic and oil in the pressure cooker and saute for a few minutes.

2. Add the butter. Once it’s melted, add the rice and stir to coat the rice.

3. Add the cold stock. Place the lid on and set to low pressure for 6 minutes.

4. Release the pressure and remove the lid. If it seems a little too liquidy, allow to sit for a few minutes.

5. Serve onto a place and top with grated parmesan cheese and smoked salmon.

That’s as easy as it is. No standing at the stove stirring for ages or having to heat the stock separately. It comes out with just a tiny bit of ‘bite’ to the rice which we like, but if you want it softer then maybe add a minute to the cooking time. We just don’t like it gluggy.