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

Posts tagged ‘chicken’

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.

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

peanutchicken

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.