Recipes

Here at the Gluten Free Food and Allergy Show we aim to bring you the freshest recipes updated on a regular basis. Please note that some recipes may contain nuts, sugars and dairy. Please check ingredients closely before preparation.

Chicken & mushroom pilaf

chicken and mushroom

Cooking Time

30 minutes

Ingredients (serves 4)

  • 2 green shallots, ends trimmed, finely chopped
  • 2 tsp finely grated fresh ginger
  • 2 tbs Fountain gluten-free soy sauce
  • 2 garlic cloves, crushed
  • 5 (about 750g) chicken thigh fillets, cut into 2cm pieces
  • 60ml (1/4 cup) olive oil
  • 500g mixed mushrooms (such as portobello and cap mushrooms), thickly sliced
  • 200g (1 cup) Uncle Ben's long-grain rice
  • 750ml (3 cups) chicken stock
  • 2 tbs sweet chilli sauce
  • 1 tbs fish sauce
  • 150g (1 cup) frozen peas
  • 1 cup fresh coriander leaves

Method

  1. Combine the green shallot, ginger, soy sauce and half the garlic in a large glass or ceramic bowl. Add the chicken and toss to coat.
  2. Heat 2 tablespoons of oil in a large saucepan over medium heat. Add half the chicken and cook, turning occasionally, for 1-2 minutes or until golden brown. Transfer to a heatproof bowl. Repeat with remaining chicken, reheating pan between batches.
  3. Heat the remaining oil in the pan. Add the mushroom and remaining garlic and cook, stirring, for 3 minutes or until soft. Transfer to a heatproof bowl.
  4. Add the rice, stock, sweet chilli sauce and fish sauce to the pan. Cover and bring to the boil. Reduce heat to low and simmer for 10 minutes.
  5. Add the chicken and mushroom and cook, covered, for 8-10 minutes or until rice is tender and almost all of the liquid is absorbed. Add the peas and remove from heat. Set aside, covered, for 5 minutes to rest. Use a fork to stir the coriander into the rice mixture and separate the grains. Taste and season with salt and pepper. Divide among serving bowls and serve with the Asian-style watercress salad.

Notes & tips

  • Prep & cooking: 30 mins

Source Australian Good Taste - July 2006 , Page 54



Chicken & feta salad

Preparation Time

20 minutes

Cooking Time

15 minutes

Ingredients

  • 3 (about 700g) chicken breast fillets
  • 8 green shallots, ends trimmed, thinly sliced
  • 1/3 cup fresh dill sprigs
  • 200g Greek feta, crumbled
  • 2 x 75g pkts toasted pine nuts
  • 60ml (1/4 cup) extra-virgin olive oil
  • 2 tbs red wine vinegar
  • 1 cos lettuce, outer leaves removed, cut lengthways into thin wedges

Method

  1. Place the chicken in a large frying pan and cover with boiling water. Bring to a simmer over medium-high heat. Simmer for 10 minutes or until cooked through. Drain. Set aside for 10 minutes to cool slightly. Use two forks to coarsely shred the chicken.
  2. Combine the chicken, shallot, dill, feta and pine nuts in a large bowl.
  3. Whisk together the oil and vinegar and season with salt and pepper.
  4. Divide the lettuce among serving bowls. Top with the chicken mixture and drizzle over the dressing to serve.

Notes & tips

  • On a hot summer night this simple lettuce salad is just what you need.
  • Prep: 20 mins (+ 10 mins cooling time)
  • Tip: If you only have untoasted pine nuts in the cupboard, try toasting your own. Preheat oven to 180°C. Spread the nuts over a baking tray and bake for 5-6 minutes. If you're not using them immediately, store in an airtight container.

Source: Australian Good Taste - December 2006 , Page 27

 


Pasta with chilli oil and grilled swordfish (gluten-free)

Ingredients (serves 4)

  • 400g gluten-free pasta*
  • 125ml (1/2 cup) olive oil, plus extra to brush
  • 1 garlic clove, crushed
  • 1 small red chilli, seeds removed, finely chopped
  • 2 tbs sun-dried tomato paste
  • 1 tbs flat-leaf parsley, finely chopped
  • 4 (about 200g each) swordfish steaks
  • Lemon wedges, to serve

Cooking Method

Cook pasta in boiling, salted water according to packet instructions. Meanwhile, place the oil, garlic and chilli in a saucepan over low heat for 5 minutes. Remove from heat and stir in the sun-dried tomato paste and parsley. Drain pasta and toss with chilli mixture.

Heat a chargrill pan until hot. Brush the fish with extra olive oil and cook for 2 minutes each side, leaving it a little rare in the centre. Divide pasta between plates, add a piece of fish and serve with the lemon wedges and a salad.

Notes & tips

* Gluten-free pasta is available from health food stores and supermarkets.

Recipe from Valli Little. Copyright © May 2003 delicious, page 84

Chocolate Cake (Gluten free, sugar free, dairy free)

Ingredients

  • 1/4 cup of dairy-free (lactose-free) margarine
  • 5 teaspoons of rice syrup
  • 3 eggs
  • 2 teaspoons gluten-free vanilla (or vanilla extract)
  • 1/4 cup cocoa powder
  • 1 1/2 cups white rice flower
  • 1 teaspoon gluten-free baking powder

Cooking Method

Obtain 2x 8 inch round cake pans and grease them with the margarine.

Preheat the oven to 350 degrees Celsius.

1. Put the margarine, rice syrup, eggs, vanilla, cocoa powder, rice flower and baking powder into a medium mixing bowl and beat until smooth and creamy.

2. Put half of the batter in each of the cake pans and smooth the surface of each. If you have gluten, sugar, dairy free chocolate chips then you can sprinkle them on the tops of both pans full of batter.

3. Bake in the preheated oven for 25 minutes.

4. Leave to cool for a half an hour, then place one of the cake half’s on a plate, and spread strawberry jam (with no sugar), then place the other half on top.

5. Cut, serve and enjoy.

Gluten Free Bread

Mix with whisk

  • 2 cups tapioca starch
  • 2 cups fine rice flour
  • 2/3 cup nonfat dry milk
  • 2 tsp xanthan gum
  • 1 tsp salt
  • 1/4 cup plus 1 T sugar
  • 2 packs of fast rise yeast

Mix in large bowl

  • 1 1/4 cups warm water
  • 3 large eggs (warm by putting in bowl of warm water)
  • 1/4 cup vegetable oil
  • 1 tsp lemon juice

Add the dry ingredients to wet ingredients and beat for several minutes.

Place in two greased loaf pans and allow to rise for 1 hour in a slightly warm oven with a pan of warm water. Remove the loaves while oven is preheating to 350 deg, then bake for about 25 min or until done. Allow to cool for a few minutes, then remove from pans and cool on racks.

Cut into slices and freeze. Defrost by microwaving or toasting. This recipe is also great for for pizza dough or rolls, although please note that the baking time must be slightly shortened.

Poached peaches with low-fat ricotta and rose syrup (gluten-free)


Ingredients (serves 4)

* 1 cup (220g) caster sugar
* 4 peaches, halved
* 2 tsp rosewater
* 250g low-fat ricotta
* 2 tbs icing sugar
* Edible dried rose petals* (optional)

Method

1. Place sugar in a saucepan with 2 cups water, stir over low heat to dissolve, then for 5 minutes. Stone peaches if easy; otherwise remove after poaching.
2. Add peaches to syrup and poach for 2-3 minutes each side (depending on ripeness) until soft. Remove, cool, then slip off skins. Add rosewater to syrup, cook 5 minutes until reduced and syrupy, then cool. Mix ricotta and icing sugar, place in a piping bag with a plain nozzle.
3. Fill peach halves with ricotta, drizzle with syrup and scatter with petals.

Notes & tips

* From selected delis, gourmet food and Middle Eastern stores.
Source

delicious. - February 2005 , Page 102
Recipe by Valli Little

Gluten Free Breakfast Pancakes

Serving size: Serves 10 or more
Cooking time: Less than 15 minutes

Ingredients

  • ½ cup buckwheat flour
  • ½ cup rice flour
  • 1 teaspoon gluten free baking powder
  • pinch of salt
  • 1 tablespoon caster sugar
  • 1 egg, lightly beaten
  • 1 cup gluten-free soy milk
  • 2 tablespoons light olive oil
  • gluten-free yoghurt, to serve
  • blueberries or fruit, to serve

Cooking Method

Sift flours, baking powder and salt into a large bowl. Stir through sugar. Combine egg, milk and 1 tablespoon of the olive oil in a jug. Whisk into flour. Rest for 20 minutes.

Heat remaining oil in a large frying pan. Drop 2 tablespoons of the batter into the frying pan. Cook until bubbles appear, turn and cook the other side. Serve with yoghurt and blueberries or fruit.

Recipe from Hansa Kerr. Copyright © 2006-2007 Gluten-Free-Online.com

Gluten Free Peanut Butter Cookies


(Contains traces of nuts)

Serving size: Serves 10 or more
Cooking time: Less than 15 minutes

Ingredients

  • 1 cup light brown sugar
  • 1 cup peanut butter
  • 1 egg

Mix together, roll out into small balls, press balls with fork.

Cooking Method

Bake at 350 for 9 to 12 min

Recipe from Bertha Phillips. Copyright © 2006-2007 Gluten-Free-Online.com