AUNTIE PEGGY’S RICE DISH
AUNTIE PEGGY’S RICE DISHNamed in memory of a childhood neighbour who, with a family of four young children to feed, was an expert at preparing economical meals. This dish is a variation of one she made regularly.
1 tablespoon light olive oil
600g minced best beef
1 large onion, peeled and finely chopped
1 cup long-grain rice
4 teaspoons gluten-free chicken stock powder
2 large carrots, peeled and grated
1 tablespoon gluten-free soy sauce
3¼ cups boiling water
1 cup fresh or frozen peas
Heat the oil in a large frying pan over medium heat, add the mince, onion and rice and sauté, stirring frequently, until the mince is well broken up and coloured. Mix in the stock powder, carrot, soy sauce and boiling water. Bring to the boil, cover, reduce heat to low and simmer for 10 minutes. Stir in the peas and cover once more. Cook for 8–10 minutes, or until the rice has absorbed all the liquid. Add salt and pepper to taste.
If the rice is tender but the dish is still too moist for your liking, any excess liquid can be evaporated off simply by removing the lid and cooking for a few minutes more.
VARIATION
Use chicken mince (instead of beef), 1 large carrot (instead of 2) and add 1 cup of fresh or frozen corn kernels, 2 teaspoons gluten-free tomato chutney (page 254) and 1 tablespoon gluten-free sweet chilli sauce (page 253) with the peas.
BOLOGNESE SAUCEServes 6
This sauce can be used in a lasagne or over pasta and topped with grated parmesan cheese*. It is especially nice served over cooked jacket potatoes and sprinkled with a little grated or shaved parmesan*.
1 tablespoon olive oil
500g minced lean beef
250g minced lean pork
1 large onion, peeled and finely chopped
1 carrot, peeled and finely chopped
1 stalk celery, finely chopped
2 cloves garlic, peeled and crushed
2 tablespoons red wine
3 tablespoons tomato paste
2 cups diced tomatoes, fresh, tinned or bottled
½ teaspoon dried mixed herbs
½ cup gluten-free beef stock or water
2 teaspoons gluten-free tomato chutney (page 254)
3 teaspoons gluten-free soy sauce
2 teaspoons gluten-free Worcestershire sauce (page 256) (optional)
1 teaspoon brown sugar
1 teaspoon salt or to taste
Heat the oil in a large saucepan over medium-high heat, add the beef and pork mince and cook, stirring often to break up the mince, until it changes colour. Stir in the onion, carrot and celery and continue to cook until the onion is softened. Add the garlic and sauté for 1 minute more.
Mix in the rest of the ingredients and bring to the boil, stirring occasionally so that the sauce does not catch. Reduce heat to low and simmer for 20 minutes, or until the flavours are combined and the sauce is reduced.
Dairy-free option
* Omit.
BUTTER CHICKENServes 4—6
750g skinless chicken breast fillets
Marinade
3 heaped tablespoons plain yoghurt*
2 teaspoons maize cornflour
1 tablespoon olive oil
1½ teaspoons chilli flakes
1½ teaspoons ground turmeric
2 teaspoons ground cumin
1 tablespoon ground coriander
2 teaspoons ground cardamom
2 teaspoons paprika
1½ teaspoons salt
2 teaspoons grated green ginger
3 cloves garlic, peeled and crushed
3 teaspoons lemon juice
Sauce
2 teaspoons olive oil
½ teaspoon ground cumin
2 tablespoons tomato paste
½ cup pouring or thickened cream**
½ cup gluten-free chicken stock or water
1 teaspoon brown sugar
1 tablespoon gluten-free sweet chilli sauce (page 253) (optional)
white pepper, to taste
steamed rice, gluten-free naan breads (page 22) and salad, to serve
Cut the chicken into 2cm pieces.
Combine the marinade ingredients in a large bowl and mix in the chicken. Cover and place in the fridge for at least 3 hours.
To make the sauce, heat the oil in a large frying pan over medium heat. Remove the chicken from the marinade with tongs and sauté until almost cooked through. Stir in the cumin, tomato paste, cream, stock or water, sugar and sweet chilli sauce, if using, along with any marinade left in the bowl. Bring to the boil, then reduce heat and simmer for 5 minutes. Add salt and white pepper to taste, and a little extra water or stock if you like a thinner sauce.
* Plain gluten-free soy yoghurt can be substituted.
** Substitute gluten-free soy milk.
Serves 4—6
500g gluten-free beef or pork sausages
30g butter
2 teaspoons gluten-free curry powder (page 17)
2 teaspoons gluten-free chicken stock powder
3 cups milk
4 teaspoons maize cornflour mixed to a paste with ½ cup extra milk
2 teaspoons gluten-free tomato or apricot chutney (page 248)
¾ cup grated tasty cheese
steamed rice or mashed potato and seasonal vegetables or salad, to serve
Prick each sausage twice with a fork, place in a large saucepan and cover with cold water. Bring to the boil, reduce heat to low and simmer for 5 minutes. Drain and cool, then remove the skins, if desired. Cut into 2cm lengths.
Melt the butter in a large saucepan over medium heat, add the curry powder and stock powder and stir for 1 minute. Pour in the milk and bring to the boil. Thicken with the cornflour paste, then mix in the chutney and grated cheese, stirring until melted. Add the sausages and heat through. Add salt and pepper to taste.
Serve with steamed rice or mashed potato and seasonal vegetables or a salad.
CHICKEN WITH MUSHROOMSServes 4
1 tablespoon olive oil
500g skinless chicken breast or thigh fillets, sliced thinly
2 cups sliced mushrooms
1 onion, peeled and finely diced
2 cloves garlic, peeled and crushed
2 teaspoons tomato paste
2 teaspoons paprika
2 teaspoons Dijon or homemade easy mustard (page 252)
2 teaspoons gluten-free tomato sauce (page 255)
½ teaspoon salt
1 cup water or gluten-free chicken stock
3 teaspoons maize cornflour mixed to a paste with ¼ cup cold water
½ cup sour cream*
Heat the oil in a large frying pan over medium heat, add the chicken and sauté for 5 minutes. Add the mushrooms and onion and sauté for 3 minutes more. Stir in the garlic, tomato paste, paprika, mustard, tomato sauce, salt and water or stock, bring to the boil, then simmer for 10 minutes. Thicken with some or all of the cornflour paste. Mix in the sour cream, add salt and pepper to taste, then serve.
Dairy-free option
* Omit.
CHICKEN PARMIGIANAServes 4
The very tasty, very crunchy gluten-free crumbed-cornflake coating takes the chicken component of this meal to a whole new level.
750g skinless chicken breast fillets
3 tablespoons gluten-free plain flour
2 eggs, lightly beaten
3 cups gluten-free cornflakes, processed to fine crumbs
½ cup light olive oil
½ cup grated tasty cheese*
¼ cup grated parmesan cheese*
Sauce
1 tablespoon olive oil
1 onion, peeled and finely chopped
2 cloves garlic, peeled and crushed
1½ cups tomato purée
½ cup water or gluten-free chicken stock
½ teaspoon brown sugar
2 teaspoons gluten-free soy sauce
2 teaspoons gluten-free tomato chutney (page 254)
1 tablespoon chopped oregano or ½ teaspoon dried oregano green salad, to serve
Cut each chicken breast in half and pound with a meat mallet until 1cm thick. Dip the chicken first in the flour, then in the whisked egg and finally in the cornflake crumbs, pressing the coating on firmly. Place on a tray and put in the fridge for 30 minutes.
Meanwhile, make the sauce. Heat the oil in a saucepan over medium heat, add the onion and sauté for 2 minutes, then add the garlic and sauté for 1 minute more. Stir in the rest of the sauce ingredients, bring to the boil, then simmer for about 20 minutes, or until the sauce is reduced and thick.
Heat the grill to high or the oven to 200°C.
To cook the chicken, heat the oil in a large frying pan over medium–high heat, add the crumbed chicken and cook for 3 minutes on one side, then turn and cook for 2 minutes on the other side or until the chicken is just cooked through. Drain on crumpled paper towel. Transfer the chicken to a baking tray, spread the sauce over the top and scatter on the combined cheeses. Place under the grill or in the oven to melt the cheese.
Serve with a green salad.
Dairy-free option
* Soy cheese can be substituted for dairy cheese or the chicken can simply be topped with the sauce.
CHICKEN SCHNITZEL WITH SPICED APRICOT CREAMServes 4
The spiced apricot cream accompaniment makes this dish truly outstanding.
750g skinless chicken breast fillets
3 tablespoons gluten-free plain flour, approximately
2 eggs, beaten
3 cups gluten-free cornflakes, processed to fine crumbs
½ cup light olive oil
Spiced apricot cream*
½ cup sour cream or gluten-free mayonnaise
2 tablespoons gluten-free apricot chutney (page 248), or to taste
salad or seasonal vegetables, to serve
Cut each chicken breast in half and pound with a meat mallet until 1cm thick. Dip the chicken first in the flour, then in the egg and finally in the cornflake crumbs, pressing the coating on firmly. Place in the fridge for 30 minutes.
Heat the oil in a large frying pan over medium–high heat. Add the chicken and cook for 4 minutes on one side, then turn and cook for about 3 minutes on the other side, or until the chicken is cooked through and the coating is crunchy. Drain on crumpled paper towel.
To make the spiced apricot cream, mix the sour cream or mayonnaise with the apricot chutney.
Serve the chicken schnitzel with the spiced apricot cream and a salad or seasonal vegetables.
Dairy-free option
* Not suitable as dairy-free. Instead serve with just the apricot chutney.
CHOW MEINServes 4—6
We used to call this old favourite, which was first introduced in the 1960s, chop suey. My dad hated it, so Mum would make it when he was away on business trips. We thought it a real treat—very ethnic and adventurous. By today’s standards, this recipe has been outshone by our truly wonderful multicultural cuisine, yet it still has merit as a quick, easy family meal that is tasty and nutritious. In our household, our children always like to top chow mein with gluten-free sweet chilli sauce or tomato sauce though it is not necessary.
1 tablespoon vegetable oil
500g minced best beef
1 large onion, peeled and finely chopped
1 stalk celery, diced
2 tablespoons long-grain rice
1 teaspoon gluten-free curry powder (page 17)
4 teaspoons gluten-free chicken stock powder
3 cups finely shredded cabbage
1 cup sliced beans
1 tablespoon gluten-free soy sauce
1 cup water
steamed or boiled rice, to serve (optional)
Heat the oil in a large saucepan over medium-high heat, add the mince and cook, stirring often, until lightly browned and well broken up. Stir in the onion, celery, rice, curry powder and stock powder and sauté for 2 minutes. Add the rest of the ingredients and stir to combine. Reduce heat to low, then place the lid on the pan and simmer, stirring occasionally, for 30–40 minutes, or until the liquid is absorbed and the rice is tender. Serve with rice, if desired.
CITRUS CHICKENServes 6
1kg skinless chicken breast fillets
2 tablespoons olive oil
⅓ cup white wine
juice and finely grated rind of 1 orange
juice and finely grated rind of 1 lemon
2 teaspoons gluten-free chicken stock powder
1 teaspoon sugar or mild-flavoured honey
2 teaspoons gluten-free Dijon or homemade easy mustard (page 252)
3 teaspoons maize cornflour mixed to a paste with ¼ cup cold water
½ cup pouring or thickened cream*
⅓ cup grated parmesan cheese*
white pepper, to taste
pilaf (page 57) and/or a green salad, to serve
Cut the chicken breasts into halves or quarters, depending on size.
Heat the oil in a large frying pan over medium–high heat, add the chicken and sauté until golden on each side. Pour in the wine and add the orange and lemon rind and juice, stock powder, sugar, honey and mustard. Stir to combine and simmer for 5 minutes, or until the chicken is cooked through. Thicken the sauce in the pan with a little or all of the cornflour paste, then stir in the cream and parmesan and continue to stir until the cheese is melted. Add salt and white pepper to taste. Serve with pilaf and/or a green salad.
Dairy-free option
* Omit.
COTTAGE PIEServes 4—6
1 tablespoon vegetable or olive oil
500g minced best beef
1 onion, peeled and finely diced
1 carrot, peeled and finely diced
1 stalk celery, diced
1 tablespoon gluten-free tomato sauce (page 255)
3 teaspoons gluten-free Worcestershire sauce (page 256)
2 teaspoons gluten-free soy sauce
2 teaspoons gluten-free tomato chutney (page 254)
1 cup water or gluten-free beef or chicken stock
1 teaspoon salt
2 teaspoons maize cornflour mixed to a paste with ¼ cup cold water
750g potatoes, peeled and cut into 1cm chunks
60g butter*
½ cup milk or pouring or thickened cream** approximately
¾ cup grated tasty cheese***
gluten-free tomato sauce and seasonal vegetables, to serve
Heat the oven to 180°C. Grease a 20cm casserole dish.
Heat the oil in a large saucepan over medium–high heat, add the mince and stir until well coloured. Stir in the prepared vegetables and sauté, stirring occasionally, for 5 minutes. Add the sauces and chutney, water or stock and salt and bring to the boil. Reduce heat to low and simmer for 20 minutes. Thicken with the cornflour paste and cook until the desired consistency is reached, about 2 minutes. Season with salt and pepper to taste. Pour into the prepared dish.
Meanwhile, cook the potatoes in boiling salted water until very tender. Drain and mash until smooth with the butter and just enough milk or cream to make a rich creamy mash. Add salt and pepper to taste.
Spoon the potato mash over the meat and spread to cover. Sprinkle on the grated cheese. Bake for 20 minutes, or until the cheese is light golden and the pie is heated through. Serve with gluten-free tomato sauce and seasonal vegetables.
Dairy-free option
* Substitute dairy-free margarine.
** Substitute gluten-free soy milk.
*** Omit, instead brush the top of the potato mash wtih olive oil to give it a crunchy topping when cooked in the oven.
Serves 4
60g butter
1 onion, peeled and finely chopped
2 teaspoons gluten-free curry powder
3 cups milk
5 teaspoons maize cornflour mixed to a paste with ½ cup cold milk
3 teaspoons smooth gluten-free tomato chutney (page 254)
1 cup grated tasty cheese
500g cooked seafood of choice
white pepper, to taste
steamed rice or pilaf (page 57), to serve
Melt the butter in a saucepan over medium heat, add the onion and sauté for 5 minutes, or until transparent. Reduce heat to low, if necessary, so the onion doesn’t brown. Stir in the curry powder and sauté for 2 minutes more. Pour in the milk and bring to the boil. Thicken with some or all of the cornflour paste. Add the grated cheese and stir until melted. Fold in the seafood and season to taste with salt and white pepper. Serve with steamed rice or pilaf.
CRUMBED FLATHEAD FILLETS WITH LIME AND BASIL AIOLIServes 4
500g flathead fillets
3 tablespoons gluten-free plain flour
1 large egg, lightly beaten
2 cups gluten-free cornflake crumbs
½ cup peanut or canola oil
Lime and basil aioli
2 teaspoons finely grated lime rind
juice of 1 small lime
1 egg
1 clove garlic, peeled and crushed
¼ teaspoon salt
¾ cup light olive oil
1 small handful basil leaves
1 teaspoon gluten-free sweet chilli sauce (page 253) (optional)
white pepper, to taste
Dip the flathead fillets first in the flour, then in the egg and finally in the cornflake crumbs. Press the coating on well, then place the crumbed fillets in the fridge for 30 minutes.
To make the lime and basil aioli, combine the lime rind and juice, egg, garlic and salt in the bowl of a food processor and process until smooth. With the motor running, very gradually drizzle in the olive oil until the mixture has thickened to resemble a mayonnaise. Add the basil leaves and process until finely chopped. Mx in the sweet chilli sauce, if desired, and season with salt and white pepper to taste.
Heat the oil in a large frying pan over medium–high heat, add the fish and shallow-fry for 2 minutes on one side, then turn and cook for another 2 minutes or until the coating is crisp and the fish is just cooked through. Drain on paper towel.
With each serving of crumbed flathead, add a small bowl of the lime and basil aioli.
FRIED RICEServes 4
2 tablespoons peanut oil
1 onion, peeled and finely chopped
125g gluten-free bacon, diced
1 red capsicum, deseeded and finely diced
1 green capsicum, deseeded and finely diced
3 eggs
4 cups cold cooked long-grain rice
1 tablespoon gluten-free soy sauce, approximately
Heat the oil in a wok or large frying pan over medium–high heat, add the onion, bacon and capsicums and stir-fry until the onion is transparent. Push to one side of the pan.
Whisk the eggs with a fork in a cup and tip into the pan. Cook on one side, turn over to cook on the other, then cut into smaller pieces. Alternatively, stir the egg as it cooks to make a scrambled effect. Add the rice and stir with a spatula to combine. Mix in the soy sauce and test for taste, adding more, if necessary.
VARIATION
I often add extra vegetables, such as corn kernels or finely chopped carrot or celery.
HEARTY BEEF GOULASH WITH HERB DUMPLINGSServes 4—6
1 tablespoon olive oil
750g lean topside steak, diced
2 large onions, peeled and finely diced
2 cloves garlic, peeled and crushed
1 large red capsicum, deseeded and diced
1 carrot, peeled and diced
250g waxy potatoes, peeled and cut into 1.25cm cubes
2 rounded tablespoons tomato paste
1 tablespoon paprika
400g fresh, tinned, bottled or frozen diced tomatoes
1 teaspoon brown sugar
1 teaspoon salt
1 teaspoon dried thyme
3 teaspoons gluten-free beef stock powder
2 cups water
3 teaspoons maize cornflour mixed to a paste with ¼ cup cold water (optional)
Dumplings
1 cup gluten-free self-raising flour
1 teaspoon gluten-free baking powder
½ teaspoon salt
3 teaspoons softened butter*
1 tablespoon chopped parsley
1 tablespoon snipped chives
2 teaspoons chopped thyme
2 tablespoons water, approximately
finely chopped parsley and seasonal vegetables, to serve
Heat the oil in a large saucepan, add the meat and sauté until well coloured. Stir in the onion, garlic, capsicum, carrot, potato, tomato paste, paprika, tomatoes, sugar, salt, thyme, stock powder and water. Bring to the boil, reduce heat to low and simmer for 1½–2 hours, or until the meat is tender.
To make the dumplings, mix together the flour, baking powder and salt and rub in the butter with the fingertips until the mixture resembles breadcrumbs. Mix in the herbs, then add just enough water to make a soft dough. Break off teaspoonfuls of dough and roll into balls. Drop into the simmering goulash, allowing a little room for spreading.
Grease a piece of baking paper slightly larger than the pan and place, greased-side down, over the top of the saucepan. Cover with the lid and cook for 15 minutes. Remove the dumplings with a slotted spoon and, if the goulash needs it, thicken with some or all of the cornflour paste. Serve the goulash topped with the dumplings and sprinkled with parsley.
Dairy-free option
* Substitute dairy-free margarine.
HERBED BEEF POT ROASTMakes 4—6 generous serves
This recipe, handed down through generations of my family, was popular with our children. They still comment on the memory of the wonderful welcoming aroma of this pot roast cooking when they arrived home from school. It remains a firm favourite and they now make it for their own families. If I am short on time I don’t do the stuffing and just add onion and herbs to the sauce. But nothing is quite the same as filling the meat with the stuffing, as its flavour permeates the entire piece of meat, making it totally delicious.
2kg piece lean topside roast, trimmed of all fat
1 cup gluten-free breadcrumbs*
½ teaspoon dried thyme
1 teaspoon chopped sage
1 teaspoon chopped thyme
1 small onion, peeled and grated
2 tablespoons medium dry sherry
½ teaspoon salt
2 tablespoons gluten-free plain flour
2 tablespoons canola or peanut oil
¾ cup medium dry sherry, extra
1 cup gluten-free tomato sauce (page 255)
1 cup water or gluten-free beef stock
2 teaspoons maize cornflour (optional)
mashed potato** and seasonal vegetables, to serve
Cut a pocket into the topside roast, being careful not to cut all the way through.
Combine the breadcrumbs, herbs, onion, sherry and salt and press into the pocket in the meat. Sew up the pocket with a large needle and butcher’s string. Alternatively, tie the roast with string (though the result is better if it is sewn).
Place the flour on a plate and season with a pinch of salt and pepper. Roll the roast in the seasoned flour so that all sides are coated.
Heat the oil in a large saucepan over medium–high heat and brown the meat on all sides. Pour the extra sherry over the meat, then add the tomato sauce and water or stock. Cover and simmer, turning the meat twice, for 1½–2 hours, or until the meat is tender. Add a little extra water to the pan if the sauce becomes too thick.
Remove the meat from the pan, cover loosely with foil and allow to stand for 10 minutes, before removing the string and carving the meat into thick slices.
By the time the meat is cooked, a flavoursome gravy will have formed. If this gravy needs thickening a little, do so with the cornflour mixed to a paste with a little cold water. Season with salt and pepper to taste. Serve with creamy mashed potato and seasonal vegetables.
Tips: You can use dry sherry, if preferred, or even red wine or port. If you don’t have fresh herbs on hand, use ¾ teaspoon dried thyme instead.
Dairy-free option
* Make sure bread is dairy-free.
** Make sure the mashed potato has no added dairy products, such as milk, cream, butter or cheese.
HERBED CHICKEN WITH CHERRY TOMATO SAUCEMakes 6 generous serves
3 tablespoons olive oil
1 egg, lightly beaten
2 slices day-old gluten-free bread, crumbled*
1 small onion, peeled and grated
½ teaspoon finely grated lemon rind
3 teaspoons chopped sage
3 teaspoons chopped thyme ½ teaspoon salt
300g minced chicken
2 teaspoons gluten-free sweet chilli sauce (page 253)
2 teaspoons gluten-free tomato chutney (page 254), apricot or plum chutney (page 248)
2 teaspoons sherry
1kg skinless chicken thigh fillets
1½ cups gluten-free chicken stock (or 1½ cups water and 2 teaspoons gluten-free chicken stock powder)
2 teaspoons tomato paste
2 teaspoons gluten-free tomato sauce (page 255)
1 teaspoon gluten-free sweet chilli sauce (page 253), extra
1 teaspoon brown sugar
2 teaspoons maize cornflour mixed to a paste with ¼ cup cold water, optional
24 cherry tomatoes, halved
mashed potato** and salad, to serve
Heat the oven to 180°C. Pour the oil into a 20cm × 25cm roasting dish.
Place the egg, breadcrumbs, onion, lemon rind, sage, thyme, salt, chicken mince, sweet chilli sauce, chutney and sherry in a bowl and mix until well combined.
Open out each chicken fillet, place approximately 2 teaspoons of the breadcrumb mixture in the centre and roll up to enclose. Roll each fillet in the oil, then place, seam-side down, side by side in the dish. If you have any left-over breadcrumb mixture, roll it into balls and add to the dish with the fillets. Roast for 25 minutes, or until the chicken is cooked through.
Remove the chicken from the dish and keep warm. Pour off any fat, then strain the remaining pan juices from the dish into a saucepan and place over medium heat. Add the stock, tomato paste, tomato sauce, sweet chilli sauce and sugar and bring to the boil. Thicken with the cornflour paste, if needed, or cook until the sauce has reduced by one third. Add the cherry tomatoes and cook for 3 minutes more. Season with salt and pepper to taste. Serve the chicken topped with the sauce and creamy mashed potato and a salad.
Hint: Left-over fillets can be refrigerated to make an excellent filling for sandwiches, or to be used in a salad.
Dairy-free option
* Use dairy-free gluten-free bread.
** Make sure the mashed potato has no added dairy products, such as milk, cream, butter or cheese.
LAMB WITH SWEET POTATO CUSTARDServes 4—6
1 tablespoon olive oil
600g minced lean lamb
1 large onion, peeled and finely chopped
3 teaspoons tomato paste
2 teaspoons finely chopped rosemary
3 teaspoons gluten-free tomato chutney (page 254)
2 teaspoons gluten-free soy sauce
2 teaspoons gluten-free tomato sauce (page 255)
2 teaspoons paprika
1 teaspoon salt
1½ cups water or gluten-free chicken stock
2 teaspoons maize cornflour mixed to a paste with ¼ cup cold water
salad or seasonal vegetables, to serve
sweet potato custard
600g sweet potato, peeled and cut into 2cm pieces
2 teaspoons lemon juice
30g butter*
½ cup pouring or thickened cream**
¼ cup milk***
½ cup grated parmesan cheese****
3 eggs, lightly beaten
2 teaspoons maize cornflour
½ teaspoon salt or to taste
60g grated tasty cheese****
salad or seasonal vegetables, to serve
Heat the oil in a large saucepan over medium–high heat, add the lamb and sauté, stirring often to break up the mince, until it changes colour. Add the onion and sauté for 3 minutes. Stir in the tomato paste, rosemary, chutney, soy sauce, tomato sauce, paprika, salt and water or stock. Bring to the boil, then reduce heat to low and simmer for 15 minutes. Thicken with some or all of the cornflour paste. Season with salt and pepper, if necessary. Pour into a 20cm casserole dish.
To make the sweet potato custard, cook the sweet potato in boiling salted water until very tender. Drain and mash until smooth. Whisk in the lemon juice, butter, cream, milk, parmesan, eggs, cornflour and salt. Pour the mixture evenly over the top of the lamb. Sprinkle on the tasty cheese, then bake for 35 minutes, or until the custard is set.
Serve with a salad or seasonal vegetables.
Dairy-free option
* Substitute dairy-free margarine.
** Substitute gluten-free soy milk.
*** Omit.
**** Omit, instead brush the surface of the custard with 1 tablespoon of melted dairy-free margarine.
LITTLE CHICKEN SATAY PIESMakes approximately 24
1 tablespoon olive oil
300g minced chicken
1 small onion, peeled and finely diced
2 cloves garlic, peeled and crushed
1 heaped dessertspoon gluten-free smooth peanut butter
1 dessertspoon gluten-free soy sauce
1 dessertspoon gluten-free tomato sauce (page 255)
1 dessertspoon gluten-free apricot or tomato chutney (page 254)
1 dessertspoon gluten-free sweet chilli sauce (page 253)
1 cup gluten-free chicken stock or coconut milk
2 teaspoons maize cornflour mixed to a paste with ¼ cup cold water
1 × quantity savoury pastry (page 26), chilled
gluten-free tomato sauce or gluten-free tomato chutney, to serve
Heat the oil in a saucepan over medium–high heat, add the chicken and onion and sauté, stirring often, until the mince is well broken up and coloured. Stir in the garlic and sauté for 1 minute more. Mix in the peanut butter, soy sauce, tomato sauce, chutney, sweet chilli sauce and stock or coconut milk. Bring to the boil, reduce heat to low and simmer, stirring occasionally, for 10 minutes. Thicken with some or all of the cornflour paste. Cool.
Heat the oven to 190°C. Grease 24 scoop patty tin holes.
Divide the pastry into two portions and roll out thinly to 3mm thickness on a surface lightly floured with gluten-free plain flour. Cut out 24 rounds and press into the base of the patty tins. Brush the edges of the pastry with a little water. Place 2 teaspoons of the chicken satay mixture in each pastry case. Cut out 24 smaller rounds to form the lids. Place the lids on top and press the edges together to seal. Re-roll the scraps of pastry to make more pies. Bake for 12–15 minutes, or until the pastry is pale golden. Allow to stand in the tins for 5 minutes, then turn out. They can be served hot or cold.
Serve with gluten-free tomato sauce or tomato chutney.
MEAT PIEServes 4—6
1 tablespoon olive oil
500g minced best beef
1 onion, peeled and finely chopped
1 carrot, peeled and diced
1 stalk celery, diced
1 tablespoon gluten-free tomato sauce (page 255)
2 teaspoons gluten-free Worcestershire sauce (page 256) (optional)
2 teaspoons gluten-free soy sauce
2 teaspoons gluten-free apricot or tomato chutney (page 254)
1 cup water
1 teaspoon salt
3 teaspoons maize cornflour mixed to a paste with ¼ cup cold water
½ × quantity savoury pastry (page 26)
a little milk* or beaten egg, to glaze
seasonal vegetables and gluten-free tomato sauce or gluten-free tomato chutney, to serve
Heat the oil in a large saucepan over medium–high heat, add the mince and cook, stirring often, until well coloured. Add the vegetables and continue to cook for a further 5 minutes. Stir in the sauces, chutney, water and salt, bring to the boil, reduce heat and simmer for 20 minutes. Thicken with the cornflour paste if needed. Pour into a 20cm casserole or pie dish.
Heat the oven to 200°C.
On a surface lightly floured with gluten-free plain flour roll out the pastry to fit the top of the dish. Place over the hot meat filling and trim any excess pastry. Brush the top of the pie with the milk or egg. Bake for 20 minutes, or until the pastry is golden and crisp.
Serve with seasonal vegetables and tomato sauce or tomato chutney.
Dairy-free option
* Soy milk can be substituted.
MEATBALLS WITH ROASTED CAPSICUM AND BASIL SAUCEServes 4—6
This dish can be served over cooked gluten-free spaghetti or fettuccine. If these are not available, finely slice some pancakes (page 24) as a substitute.
Meatballs
750g minced best beef
¾ cup grated parmesan cheese*
1 onion, peeled and grated
1 egg, lightly beaten
½ teaspoon salt
3 teaspoons gluten-free tomato chutney (page 254)
2 teaspoons gluten-free tomato sauce (page 255)
2 teaspoons gluten-free soy sauce
3 teaspoons gluten-free Worcestershire sauce (page 256) (optional)
2 tablespoons gluten-free plain flour
¼ cup olive oil
Roasted capsicum and basil sauce
2 red capsicums, deseeded and cut into quarters
¼ cup olive oil
1 onion, peeled and finely diced
3 cloves garlic, peeled and crushed
1½ tablespoons tomato paste
400g tin diced tomatoes
1 tablespoon gluten-free sweet chilli sauce (page 253)
1 tablespoon gluten-free tomato chutney (page 254)
½ cup water or gluten-free beef, chicken or vegetable stock
1 teaspoon salt
1 cup finely shredded loosely packed basil leaves
seasonal vegetables or green salad, to serve
To make the meatballs, combine the mince, parmesan cheese, onion, egg, salt, chutney, sauces and flour in a bowl and mix well, then roll into walnut-sized balls.
Heat the oil in a large frying pan over medium–high heat, add the meatballs in batches and cook on each side for 3–4 minutes, or until cooked through. Reduce heat during cooking if meatballs begin to burn. Drain on crumpled paper towel and keep warm.
To make the roast capsicum and basil sauce, brush the capsicum with a little of the olive oil. Place under the grill or in an oven heated to 200°C and roast until the skin is blackened and blistered. Wrap each capsicum in cling wrap and set aside for 5 minutes. Unwrap and peel off and discard the skin and finely shred the capsicum flesh.
Heat the oil in a large frying pan over medium heat, add the onion and sauté for 5 minutes, then add the garlic and sauté for 1 minute more. Stir in the tomato paste, tomatoes, sweet chilli sauce, chutney, sugar, water or stock and salt and simmer for 10 minutes. Add the basil and capsicum and cook for 5 minutes more.
Top the meatballs with the roast capsicum and basil sauce and serve with seasonal vegetables or a green salad.
Hint: The roast capsicum and basil sauce makes an excellent vegetarian pasta sauce. It can also be used as a topping for pizza.
Dairy-free option
* Substitute ½ cup breadcrumbs made from 1–2 slices of dairy-free gluten-free bread.
MEDITERRANEAN CHICKENServes 4
1 tablespoon olive oil
1 onion, peeled and finely diced
1 red capsicum, deseeded and diced
1 teaspoon ground allspice
1 tablespoon lemon juice
2 teaspoons gluten-free mustard powder
2 teaspoons gluten-free soy sauce
425g tin gluten-free tomato soup
425g tin corn kernels, drained
3 cooked skinless chicken breast fillets, diced
Heat the oil in saucepan over medium heat, add the onion and capsicum and sauté until softened. Add in the rest of the ingredients, stir and bring to the boil. Reduce heat to low and simmer for about 5 minutes, or until heated through.
Serve with steamed or boiled rice, or mashed potato* and seasonal vegetables or a green salad.
Dairy-free option
*Make sure the mashed potato has no added dairy products, such as milk, cream, butter or cheese.
MEXICAN CHILLI CON CARNEServes 4—6
1 tablespoon olive oil
3 large onions, peeled and finely diced
1.5kg best minced beef
2 tablespoons crushed garlic
1 red hot chilli or 2 tablespoons gluten-free sweet chilli sauce (page 253)
1 tablespoon ground cumin
3 teaspoons dried oregano
2 teaspoons ground coriander
2 teaspoons gluten-free chilli powder (optional)
2 teaspoons gluten-free soy sauce
½ cup tomato paste
juice small lime or lemon
825g fresh, tinned, bottled or frozen diced tomatoes
1 cup water or gluten-free beef or chicken stock
½ teaspoon brown sugar
1 teaspoon salt
2 teaspoons gluten-free Worcestershire sauce (page 256) (optional)
3 teaspoons gluten-free tomato chutney (page 254), extra
1½ cups frozen corn kernels
400g tin red kidney beans, drained
steamed rice, sour cream* gluten-free sweet chilli sauce (page 253) and gluten-free corn chips* or jacket potatoes, to serve
Heat the oil in a large saucepan over medium heat, add the onion and sauté until softened. Add the mince and brown, stirring it often to break it up. Add the garlic and sauté for 1 minute. Stir in the chilli or sweet chilli sauce, cumin, oregano, coriander, chilli powder, if using, soy sauce, tomato paste, lime or lemon juice, tomatoes, water or stock, brown sugar, salt, Worcestershire sauce and chutney. Bring to the boil, reduce heat to low and simmer for 1 hour stirring frequently. Add the corn, if using, the kidney beans and simmer for 10 minutes more. Season with salt and pepper to taste.
Serve with steamed rice or with sweet chilli sauce and gluten-free corn chips, or spoon over jacket potatoes.
Dairy-free option
* Omit.
Serves 4—6
2 tablespoons olive oil
500g minced best beef
2 onions, peeled and finely diced
4 cloves garlic, peeled and crushed
1 teaspoon ground oregano
2 teaspoons sweet paprika
2 teaspoons ground coriander
3 teaspoons ground cumin
1 teaspoon brown sugar
1 teaspoon dried chilli flakes or 1 tablespoon gluten-free sweet chilli sauce (page 253) or both
juice of 1 lemon
1½ tablespoons tomato paste
400g tin diced tomatoes
2 teaspoons gluten-free soy sauce
3 teaspoons gluten-free tomato chutney (page 254)
½ cup water
1½ teaspoons salt
2 teaspoons maize cornflour mixed to a paste with ¼ cup cold water, optional
2 tablespoons pouring or thickened cream
2 teaspoons lemon juice, extra
¼ teaspoon salt, extra
gluten-free tortillas (page 28)
1½ cups grated tasty cheese
green salad, to serve
Heat the oil in a large frying pan over medium heat, add the beef and onion and sauté, stirring often, until the mince is broken up and coloured. Add the garlic and sauté for 1 minute more. Stir in the oregano, paprika, coriander, cumin and sugar and cook for 2 minutes. Mix in the chilli flakes and/or sweet chilli sauce, if using, the lemon juice, tomato paste, tomatoes, soy sauce, chutney, water and salt. Bring to the boil, stirring, reduce heat to low and simmer for 20 minutes. Thicken with the cornflour paste, if needed.
Meanwhile, mix the cream with the extra lemon juice and salt and set aside.
Heat the oven to 180°C. Grease a pizza tray slightly larger than the corn tortillas.
Place a tortilla on the prepared tray, spread some of the meat mixture right to the edges, then sprinkle with a little of the cheese. Add another layer of tortilla, meat mixture and cheese. Repeat layering, ending with a tortilla, until all the tortillas have been used. Spread the reserved cream mixture over the top, then sprinkle on the last of the grated cheese. Bake for 15 minutes, or until the cheese is golden.
Serve with a green salad.
MINI MEAT PIESMakes 24
These make an excellent savoury finger food for a party or lunch box treat.
1 tablespoon olive oil
250g minced best beef
1 small onion, peeled and finely diced
1 small carrot, peeled and diced
½ stalk celery, diced
3 teaspoons gluten-free tomato sauce (page 255)
2 teaspoons gluten-free Worcestershire sauce (page 256) (optional)
2 teaspoons gluten-free soy sauce
2 teaspoons gluten-free apricot or tomato chutney (page 254)
2 teaspoons gluten-free sweet chilli sauce (page 253) (optional)
⅔ cup water or gluten-free beef stock
½ teaspoon salt
2 teaspoons maize cornflour mixed to a paste with ¼ cup cold water
1 × quantity savoury pastry (page 26)
1 egg white, lightly beaten
Heat the oil in a saucepan over medium-high heat. Add the mince and cook, stirring often, until well coloured. Add the vegetables and sauté for 5 minutes. Stir in the sauces, chutney, water or stock and salt. Bring to the boil, reduce heat to low and simmer for 20 minutes. Thicken with the cornflour paste until the desired consistency is reached. Set aside to cool.
Heat the oven to 200°C. Grease 24 scoop patty tin holes.
Divide the pastry into thirds and set one-third aside. Roll out the pastry to 3mm thickness on a surface lightly floured with gluten-free plain flour. Cut out 24 rounds and press into the base of the patty tins. Brush to the edges of the pastry with the egg white or water. Fill each of the pastry cases with 2 teaspoons of the meat mixture. Roll out the reserved pastry and cut out 24 smaller rounds for the lids of the pies. Place the pastry lids on top, press the edges together to seal and prick once with a fork. Bake for 12–15 minutes, or until the pastry is golden and crisp. Leave to stand in the tins for 5 minutes, then transfer to a wire rack to cool.
MONKFISH WITH PARMESAN AND HAZELNUT CRUSTServes 4
½ cup ground hazelnuts
2 tablespoons finely chopped pine nuts
2 tablespoons finely chopped parsley
1 tablespoon finely grated parmesan cheese*
1 teaspoon finely grated lemon rind
½ cup gluten-free breadcrumbs**
pinch of salt
sprinkle of black pepper
2 tablespoons gluten-free plain flour
2 eggs, lightly beaten
350g monkfish or any firm-fleshed fish fillets
½ cup light olive oil
Tartare sauce
1 egg
1 clove garlic, peeled and roughly chopped
½ teaspoon salt
1 tablespoon lemon juice
½ teaspoon gluten-free mustard powder
¾ cup light olive oil
1 tablespoon finely chopped parsley
1 tablespoon capers, roughly chopped
2 pickled gherkins, finely chopped
Combine the ground hazelnuts, pine nuts, parsley, parmesan cheese, lemon rind, breadcrumbs and salt and pepper in a shallow bowl. Place the flour in a separate bowl, and the eggs in another.
Dip the monkfish first in the flour, then in the egg and finally in the hazelnut mixture, pressing the coating on firmly. Place in the fridge for 30 minutes.
Heat the oil in a large frying pan over medium–high heat. Shallow-fry the crumbed fish on one side for 2 minutes, then turn and cook for 2 minutes, or until the coating is crisp and the fish is just cooked. Drain on crumpled paper towel.
To make the tartare sauce, place the egg, garlic, salt, lemon juice and mustard powder in the bowl of a food processor and process until smooth. With the motor running, add the oil a few drops at a time. After about quarter the oil has been incorporated, slowly drizzle in the rest of the oil in a thin stream. Continue to process until thick and creamy. Transfer to a bowl and fold in the parsley, capers and gherkins. Serve in small bowls with the fish.
Tip: Any left-over tartare sauce can be stored in a sealed jar in the fridge for up to 1 week.
Dairy-free option
* Omit parmesan cheese and increase breadcrumbs by 1 tablespoon.
** Use dairy-free gluten-free bread to make the breadcrumbs.
Serves 6
This recipe incorporates three easy steps to make a truly delicious dish.
750g eggplant
3 teaspoons salt
⅓ cup olive oil
Meat sauce
1 tablespoon olive oil
500g minced lean lamb
1 onion, peeled and finely chopped
3 cloves garlic, peeled and crushed
2 tablespoons tomato paste
400g fresh, tinned, bottled or frozen diced tomatoes
2 teaspoons gluten-free Worcestershire sauce (page 256) (optional)
3 teaspoons gluten-free tomato chutney (page 254)
½ teaspoon sugar
1 teaspoon ground oregano
½ teaspoon salt
1 cup water or gluten-free chicken or beef stock
3 teaspoons maize cornflour mixed to a paste with ¼ cup cold water, optional
½ cup grated parmesan cheese
Cheese sauce
3 cups milk
¼ cup maize cornflour
1¼ cups grated tasty cheese
2 eggs
green salad or Greek salad, to serve
Cut the eggplant into 8mm thick slices. Layer the slices in a colander, sprinkling each layer with the salt until all is used. Allow to stand for 30 minutes. Rinse well and drain, then wrap the eggplant in a clean tea towel.
Heat the oil in a large frying pan over medium heat. Cook the eggplant in batches for 2 minutes on each side, remove and drain on a crumpled paper towel.
To make the meat sauce, heat the oil in a large saucepan and sauté the meat and onion over medium–high heat until the meat begins to brown and any liquid has evaporated. Add the garlic and sauté for 1 minute more. Stir in the tomato paste, tomatoes, Worcestershire sauce, if using, chutney, sugar, oregano, salt and water or stock. Bring to the boil and simmer for 20 minutes. Thicken with some or all of the cornflour paste if needed. Remove from heat and stir in the parmesan cheese.
To make the cheese sauce, bring 2½ cups of the milk to the boil and thicken with the cornflour that has been mixed to a paste with the remaining milk. Stir in half the grated cheese and add salt and pepper to taste. Quickly whisk in the eggs.
Heat the oven to 170°C. Grease an 8 cup capacity casserole or an 18cm × 25cm lasagne dish.
To assemble, place a layer of eggplant slices in the base of the prepared dish, then cover with a layer of meat sauce. Repeat layering, finishing with a layer of eggplant slices. Pour the cheese sauce over the top and sprinkle on the remaining grated cheese. Bake for 25 minutes, or until cooked through and the cheese is light golden. Allow to stand for 10 minutes before serving.
Serve with a green salad or Greek salad.
OLD-FASHIONED SHEPHERD’S PIEServes 4
Traditionally shepherd’s pie is made with left-over lamb. You can substitute beef for some or all of the lamb, though it won’t be quite so good. However, do not under any circumstances be tempted to use left-over pork—it tastes horrid!
Meat filling
500g lean cold roast lamb
1 onion, peeled and roughly chopped
2 tablespoons gluten-free tomato sauce (page 255)
3 teaspoons gluten-free apricot or tomato chutney (page 254)
1 tablespoon gluten-free plain flour
¾ teaspoon salt
1 cup milk*
1 teaspoon chopped thyme or ¼ teaspoon dried thyme
Mashed potato topping
700g potatoes, peeled and cut into 3cm cubes
1 tablespoon butter**
½ cup milk*
white pepper, to taste
60g grated tasty cheese***
seasonal vegetables or salad, to serve
Heat the oven to 180°C. Grease a 20cm casserole dish.
To make the meat filling, mince the lamb and onion into a large bowl and mix in the tomato sauce, chutney, flour, salt, milk and thyme. Spoon into the prepared dish and smooth the top.
To make the mashed potato topping, cook the potato in boiling salted water until tender. Drain and mash. Add the butter and ¼ cup of the milk and beat with a whisk until smooth. Add more milk if necessary, the potato must not be dry. Season with salt and white pepper. Spread the mashed potato over the meat filling and sprinkle with the grated cheese. Bake for 30 minutes, or until it is heated through completely and the cheese is light golden. Serve with seasonal vegetables or a salad.
Hint: If you don’t have a mincer, you can do what housewives of yesteryear used to do: coarsely grate both the meat and the onion.
Dairy-free option
* Substitute gluten-free soy milk.
** Substitute dairy-free margarine.
*** Omit cheese and brush surface with 2 tablespoons olive oil.
OPEN HAMBURGER SANDWICHES WITH THE LOTServes 4—6
750g best minced beef
2 small onions, peeled and grated
3 teaspoons gluten-free soy sauce
3 teaspoons gluten-free Worcestershire sauce (page 256) (optional)
3 teaspoons gluten-free tomato sauce (page 255)
3 teaspoons gluten-free tomato chutney (page 254)
1 teaspoon salt
3 tablespoons vegetable oil
125g lean gluten-free bacon, rind removed
4–6 eggs
4–6 slices gluten-free bread* (page 14)
4 tablespoons gluten-free pesto** (page 251)
4–6 lettuce leaves
4–6 slices tasty cheese***
2 tablespoons gluten-free apricot or tomato chutney (page 254) or mayonnaise**** (page 257) (optional)
2 tomatoes, sliced
Combine the mince, onion, sauces, chutney and salt in a bowl using your hands. Shape into four 1cm thick hamburger patties.
Heat the oil in a large frying pan over medium heat, add the patties and cook on each side for 3 minutes, or until cooked through.
Remove from pan and drain on crumpled paper towel. Keep warm. Wipe the pan clean and cook the bacon, then remove and keep warm. Break the eggs into the bacon fat and cook until the whites are set and the yolks are still soft.
Spread each piece of bread with pesto, then top with a lettuce leaf, a slice of cheese, a hamburger patty, a dollop of chutney or mayonnaise, if using, a slice of tomato and a sprinkling of salt and pepper, if liked.
Dairy-free option
* Dairy-free gluten-free bread.
** Omit pesto and spread the bread with 1½ tablespoons dairyfree margarine.
*** Omit.
**** Dairy-free mayonnaise or make your own.
PAPRIKA CHICKENServes 4—6
The spice mixture used in this dish is one of the best ever. I make a double or even quadruple batch and keep it in a jar. It lasts for months, even years, or it would if I didn’t use it so much.
1 tablespoon paprika
¾ tablespoon sugar
½ tablespoon salt
¼ tablespoon black pepper
⅓ cup light olive oil
1kg chicken breast fillets, skin on
1½ cups gluten-free chicken stock
3 teaspoons maize cornflour mixed to a paste with ¼ cup cold water (optional)
Heat the oven to 200°C.
Combine the paprika, sugar, salt and pepper in a bowl.
Pour the oil into a roasting dish and roll the chicken fillets in it. Rub in the spice mixture on all sides of the chicken fillets. Place in the oven skin side up and roast for 10 minutes, then reduce the temperature to 160°C and cook for a further 15 minutes, or until the chicken is cooked through. Remove the chicken and keep warm.
To make the gravy, pour off any fat from the dish, add the boiling water, stock and bring to the boil. Thicken with the cornflour paste, if needed. To serve, ladle ¼ cup of gravy into individual plates and top with a chicken breast.
Tip: I often double the quantities when I make this recipe and refrigerate or freeze the extra chicken, using it for lunches or in a chicken Caesar salad.
Serves 6
This recipe is delicious and much simpler to make than lasagne. I always have a supply of pancakes on hand and use them instead of lasagne sheets.
4–6 pancakes (page 24)
Meat mixture
1 tablespoon olive oil
500g minced best beef
1 onion, peeled and finely chopped
2 cloves garlic, peeled and crushed
2 tablespoons tomato paste
½ teaspoon dried basil, rosemary or oregano
2 tablespoons gluten-free tomato chutney (page 254)
2 teaspoons gluten-free soy sauce
2 teaspoons gluten-free Worcestershire sauce (page 256), (optional)
¼ cup red wine
400g fresh, tinned, bottled or frozen diced tomatoes
½ cup grated parmesan cheese
2 teaspoons maize cornflour mixed to a paste with ¼ cup cold water, optional
Cheese sauce
2 cups milk
5 teaspoons maize cornflour mixed to a paste with ½ cup milk
1 egg, lightly beaten
1 cup grated tasty cheese
2 teaspoons grated or shaved parmesan cheese
To make the meat mixture, heat the oil in a large saucepan over medium–high heat, add the mince and cook, stirring constantly, until it changes colour. Mix in the onion and garlic and cook for 2 minutes more. Add the rest of the ingredients, except for the parmesan cheese and cornflour, reduce heat and cook uncovered, stirring occasionally, for 30 minutes. Stir in the parmesan cheese and season with salt and pepper to taste. If the mixture needs thickening, stir in some or all of the cornflour paste. Set aside until ready to assemble the dish.
To make the cheese sauce, bring the milk to the boil, then whisk in the cornflour paste. Remove from heat and whisk in the egg and ½ cup of the tasty cheese.
Set the oven to 160°C. Grease an 18cm × 25cm lasagne dish.
To assemble, spread a thin layer of meat mixture over the base of the prepared dish, then top with a layer of pancakes trimmed to fit if needed. Cover with the rest of the meat mixture, add another layer of pancakes, then pour on the cheese sauce. Combine the parmesan cheese and the remaining tasty cheese and sprinkle over the top. Bake for 20 minutes, or until it is heated through and the cheese is bubbling and lightly browned. Allow to stand for 10 minutes before cutting into squares to serve.
VARIATION
Lasagne
To make enough lasagne to feed 6–8 people, double the amount of meat mixture and cheese sauce, use 8–10 gluten-free lasagne sheets or pancakes and add an extra ½ cup of grated cheese for the topping. This amount fills a large baking dish (30cm × 25cm). Leftovers can be reheated very successfully the next day.
Layer the ingredients as follows: thin layer of meat sauce, lasagne sheets or pancakes, meat mixture, cheese sauce, lasagne sheets, meat mixture, cheese sauce, lasagne sheets, cheese sauce, and finally the grated cheese.
Bake for 30 minutes at 160°C.
Makes approximately 20, serves 4
These tasty meatballs are ideal finger food for a party. The flavour surge of the pesto filling is most pleasing, and ensures that they are well received by adults and children alike.
500g best minced beef
1 onion, peeled and grated
1 egg, lightly beaten
½ cup fresh gluten-free breadcrumbs
1 tablespoon gluten-free soy sauce
1 dessertspoon gluten-free tomato chutney (page 254) or gluten-free tomato sauce (page 255)
1 teaspoon salt
½ cup gluten-free pesto (page 251)
4 tablespoons light olive oil
Combine the mince, onion, egg, breadcrumbs, soy sauce, chutney or tomato sauce and salt in a bowl. Roll into walnut-sized balls, press a hole in the middle and spoon in ½ teaspoon of the pesto. Wrap the meat mixture around the pesto to enclose completely.
Heat the oil in a large frying pan over medium heat and cook the meatballs, in batches, for 3 minutes on one side, then turn and cook for 2 minutes more, or until cooked through. Drain on crumpled paper towel. Serve hot or cold.
PIZZAMakes 1 large pizza, serves 4
Never overload pizza with toppings, it makes the crust flat, doughy and soggy. Experiment, following the basic principles outlined in this recipe. Note the dairy-free option of an Italian Potato Pizza given at the end of the recipe.
Dough
2 cups gluten-free plain flour
2 teaspoons gluten-free dried yeast
1 teaspoon sugar
1 teaspoon salt
2 teaspoons gluten-free baking powder
½ teaspoon bicarbonate of soda
½ cup warm milk*
½ cup gluten-free plain yoghurt*
1 egg
2 teaspoons olive oil
2 teaspoons lemon juice
Tomato sauce
500g tinned, bottled, fresh or frozen tomatoes, diced
2 cloves garlic, peeled and crushed
2 teaspoons sugar
½ teaspoon salt
1 tablespoon gluten-free tomato chutney (page 254)
1 sprig of rosemary, leaves chopped, or ½ teaspoon dried rosemary
Topping**
150g grated mozzarella or tasty cheese
60g gluten-free meat toppings, approximately
60g vegetable toppings, approximately
60g seafood or gluten-free bacon
1 egg, lightly whisked
To make the dough, combine the flour, yeast, sugar, salt, baking powder and bicarbonate of soda in a large bowl and mix well. In a separate bowl, whisk together the milk, yoghurt, egg, olive oil and lemon juice, then pour into the dry ingredients and stir until well combined. Cover with a clean tea towel and leave in a warm place to rise for 30 minutes, or until doubled in size.
Meanwhile, to make the tomato sauce, place all the ingredients in a large saucepan and bring to the boil. Reduce heat to medium–low and cook, stirring occasionally, for 20 minutes, or until a thick purée forms. Cool.
Heat the oven to 200°C. Lightly oil a large pizza tray.
Turn the dough onto a surface lightly floured with gluten-free plain flour and knead for 2–3 minutes, or until smooth. Press onto the prepared pizza tray, then cover with the toppings: first the tomato sauce, then a light sprinkling of the grated mozzarella or tasty cheese, the meat toppings (not the bacon as yet), the vegetable toppings, a layer of grated mozzarella or tasty cheese, the seafood or bacon, and finally the egg.
Leave the pizza to stand for 5 minutes, then bake in the middle shelf of the oven for 15 minutes, or until the toppings are cooked through and the cheese is melted and golden.
Dairy-free option
* Substitute water or gluten-free soy milk.
** This topping is not dairy-free, instead for a dairy-free topping make an Italian Potato Pizza. Brush the uncooked dairy-free dough base with olive oil, then top with wafer thin slices of potato and garlic, a sprinkle of rosemary leaves, and finish with a drizzle of olive oil. Cook for 15 minutes, or until the potato is cooked.
ROAST BEEF WITH YORKSHIRE PUDDINGSServes 6
¼ cup light olive or canola oil
1 onion, peeled and finely diced
2 carrots, peeled and diced
½ red capsicum, deseeded and diced
3 cloves garlic, peeled and halved
2kg piece lean rump, fillet or topside beef
2 tablespoons red wine
1½ cups gluten-free beef, chicken or vegetable stock
3 teaspoons gluten-free tomato chutney (page 254) or tomato sauce (page 255)
½ teaspoon brown sugar or apricot jam or quince jelly
2 teaspoons maize cornflour mixed to a paste with ¼ cup cold water
roasted root vegetables and crunchy baked potatoes and green beans, to serve
Yorkshire puddings
2 eggs
½ cup gluten-free plain flour
¼ teaspoon salt
¼ cup milk*
¼ cup water
1 tablespoon vegetable oil, for greasing tins
Heat the oven to 200°C. Pour the oil into a large flameproof roasting dish. Add the onion, carrot, capsicum and garlic and toss in the oil, then place the beef on top. Roast for 10 minutes, then cover with foil, making a large gash in the top. Reduce temperature to 170°C and roast for 1–1½ hours, or until the beef is tender. Remove to a platter, loosely cover with foil shaped in to a tent and rest for 15 minutes.
To make the gravy, pour off the fat and place the roasting dish over low heat. Stir in the wine, stock, chutney or tomato sauce and brown sugar or jam or jelly and bring to the boil. Strain into a small saucepan and bring back to the boil. Thicken with the cornflour paste, season with salt and pepper to taste and keep warm.
Heat the oven to 200°C and have ready six 14-cup capacity muffin tins.
To make the Yorkshire puddings, place the eggs, flour, salt, milk and water in a bowl and whisk until very smooth. Place the tins in the oven for 5 minutes, then remove and brush with oil. Pour the batter mixture evenly among the prepared tins and bake for 20 minutes, or until puffed and golden. Serve immediately.
Serve the beef, gravy and Yorkshire puddings with roasted root vegetables and crunchy roast potatoes and green beans.
Dairy-free option
* Substitute gluten-free soy milk.
Serves 4
¼ cup light olive oil
2 teaspoons softened butter
4 salmon fillets
1 cup pouring or thickened cream
½ cup milk
5 teaspoons maize cornflour mixed to a paste with ½ cup cold milk
juice of ½ lemon
3 teaspoons gluten-free Dijon mustard or easy mustard (page 252)
salt and white pepper, to taste
3 teaspoons finely chopped parsley (optional)
Heat the oil and butter in a large frying pan over medium heat, add the salmon and cook on each side for 2–3 minutes, or until barely cooked through.
Bring the cream and milk to the boil in a small saucepan and thicken with some or all of the cornflour paste, whisking constantly. Stir in the lemon juice and mustard and season with salt and white pepper.
Serve the fish drizzled with the lemon mustard velouté. Sprinkle with the parsley, if desired.
SATAY CHICKENServes 4
This dish appears in two of my other cookbooks. I’ve included it here because it is simply one of the easiest and tastiest dishes ever, and as a bonus it can be gluten-free.
500g skinless chicken breast or thigh fillets
1 tablespoon olive oil
1 onion, peeled and finely chopped (optional)
1 clove garlic, peeled and crushed
1 heaped tablespoon smooth peanut butter
1 tablespoon gluten-free tomato sauce (page 255)
1 tablespoon gluten-free Worcestershire sauce (page 256)
1 tablespoon gluten-free soy sauce
2 tablespoons gluten-free sweet chilli sauce (page 253)
1 cup water or coconut milk
steamed rice, or jacket potatoes and salad, to serve
Slice the chicken into strips.
Heat the oil in a wok or large frying pan, then sauté the onion, if using, until soft but not browned. Add the garlic and sauté for 1 minute more. Stir in the chicken and cook for 5 minutes, or until just cooked through. Remove from heat, mix in the peanut butter, the sauces and water or coconut milk.
Return to the heat, bring to the boil and simmer for about 5 minutes, or until the chicken is cooked and the sauce reduced a little. Add salt and pepper, if needed. Serve with steamed rice, or jacket potatoes and a side salad.
SAUCY MACARONI BEEFServes 4
250g gluten-free macaroni
2 tablespoons olive oil
500g best minced beef
125g lean gluten-free bacon, diced
2 onions, peeled and finely chopped
2 cloves garlic, peeled and crushed
1 teaspoon gluten-free chicken stock powder
1 teaspoon dried oregano
2 heaped tablespoons tomato paste
2 teaspoons gluten-free soy sauce
1 teaspoon apricot jam (page 249)
425g tin gluten-free tomato soup*
1 cup tinned, bottled or fresh diced tomatoes
1 tablespoon gluten-free tomato sauce (page 255)
¾ cup water
¾ cup shaved parmesan or ¾ cup grated tasty cheese** (optional)
Cook the macaroni in salted boiling water until al dente.
Heat the oil in a large saucepan over medium–high heat, add the mince, bacon and onion and sauté, stirring often, until the mince is well coloured and well broken up. Stir in the garlic and sauté for 1 minute more. Add the stock powder, oregano, tomato paste, soy sauce, jam, tomato soup, tomatoes, tomato sauce and water. Bring to the boil, reduce heat to low and simmer, stirring often, for 25 minutes. Mix in the cooked macaroni and simmer for 2 minutes, or until the macaroni is heated through. Season with salt and pepper to taste.
Top each serving with a little of the cheese, if using.
Tip: Spinach and corn pasta is nice if you can get it.
VARIATIONS***
Sprinkle the cheese over the top of the macaroni beef, place the lid on the pan and stand for a few minutes to allow the cheese to melt, then serve.
You could also spoon the macaroni beef into a 23cm casserole dish and sprinkle the cheese over the top. Bake in a 180°C oven for 10–15 minutes, or until the cheese is golden brown, bubbly and melted.
Dairy-free option
* Check the label to ensure the tomato soup does not contain any dairy products.
** Omit.
*** These variations not sutiable for dairy-free.
SAUSAGE ROLLSMakes approximately 24
Always good for entertaining, sausage rolls are also a great addition to a lunch box. When cold, the gluten-free savoury pastry retains its crispness and does not have the cloying-to-the-palate characteristic of regular puff pastry, so they are very good eaten cold or warm.
300g gluten-free beef sausages
300g minced best beef
1 onion, peeled and grated
1 tablespoon gluten-free soy sauce
1 tablespoon gluten-free Worcestershire sauce (page 256) (optional)
1 tablespoon gluten-free tomato sauce (page 255)
1 tablespoon gluten-free apricot or tomato chutney (page 254)
½ cup gluten-free breadcrumbs or 1 slice day-old gluten-free bread, crumbled*
½ teaspoon salt
1 × quantity savoury pastry (page 26)
¼ cup milk, for brushing**
gluten-free tomato sauce (page 255), tomato chutney (page 254) or sweet chilli sauce (page 253), to serve
Heat the oven to 200°C. Line two baking trays with baking paper.
Make a lengthways cut in the sausages, peel and discard the skin. Place the sausage meat in a bowl with the mince, onion, sauces, chutney, breadcrumbs and salt. Mix well with your hands to incorporate all the ingredients.
Roll out the pastry to 3mm thickness on a surface lightly floured with gluten-free plain flour. Cut the pastry into 8cm wide strips.
Shape the meat mixture into a 2cm thick sausage and place along each strip of pastry. Dampen one edge with a little water, roll up lengthways, then cut into 5cm pieces. Brush with the milk and prick each roll twice with a fork. Place on trays and bake for 5 minutes, reduce temperature to 170°C and bake for a further 10 minutes. Serve with tomato sauce, tomato chutney or sweet chilli sauce.
Tip: Various grated vegetables, such as carrot and sweet potato, can be added.
Dairy-free option
* Use dairy-free gluten-free bread.
** Substitute gluten-free soy milk.
Makes 21
These tartlets are an excellent canapé for a party.
130g gluten-free bacon, finely chopped
1 onion, peeled and grated
1 tablespoon chopped parsley
2 teaspoons gluten-free Dijon mustard
¼ cup pouring or thickened cream
130g grated tasty cheese
1 egg, lightly beaten
½ × quantity savoury pastry (page 26)
Heat the oven to 180°C. Grease 21 scoop patty tin holes.
Combine the bacon, onion, parsley, mustard, cream, cheese and egg in a bowl.
Roll out the pastry to 3mm thickness on a surface lightly floured with gluten-free plain flour. Cut out 21 rounds and press into the base of the prepared tins. Place 2 teaspoons of the bacon filling in each pastry case. Bake for 12–15 minutes, or until the filling is golden. Leave to stand in the tins for 5 minutes, then transfer to a wire rack to cool completely.
VARIATION
Instead of using homemade pastry, you could use 2 sheets of gluten-free (and dairy-free) rolled puff pastry sheets, available at many supermarkets in the freezer section.
SCARBOROUGH PORK WITH APRICOTSServes 6—8
My family always called this dish Scarborough pork because the seasoning contains parsley, sage, rosemary and thyme, reminiscent of the Simon and Garfunkel song ‘Scarborough Fair’.
2 tablespoons oil
1 small onion, peeled and grated
2 slices day-old gluten-free bread, crumbled*
1 teaspoon finely chopped parsley
1 teaspoon finely chopped sage
1 teaspoon finely chopped rosemary
1 teaspoon finely chopped thyme
1 egg, lightly beaten
½ cup diced dried apricots
1 teaspoon finely grated lemon rind
pinch of white pepper
1.8kg (approximately) leg pork, bone removed
1 tablespoon cider vinegar
1 tablespoon salt
roasted seasonal vegetables and steamed peas or green beans, to serve
Gravy
½ cup chopped dried apricots
1¼ cups water
1 tablespoon white wine
1½ cups gluten-free chicken stock
2 teaspoons gluten-free soy sauce
2 teaspoons gluten-free tomato sauce (page 255)
½ teaspoon apricot jam (page 249) or brown sugar
3 teaspoons maize cornflour mixed to a paste with ¼ cup cold water (optional)
Heat the oven to 200°C. Pour the oil into a flameproof roasting dish and place in the oven for a few minutes to heat.
Combine the onion, breadcrumbs, herbs, egg, apricots, lemon rind, salt and white pepper in a bowl. Open out the leg of pork and spread the stuffing mixture in the cavity. Roll up and secure with butcher’s string. Rub the entire surface with the vinegar, then with the salt.
Place the pork, rind side up, in the dish, cover the sides of the pork with foil but leave the top exposed so the rind becomes crisp. Roast for 10 minutes. Reduce the temperature to 170°C and roast for a further 1–1½ hours (allow 20 minutes per 500g, plus 20 minutes extra). Remove the roast from the oven and leave it to rest in a warm place for 20 minutes.
To make the gravy, cook the apricots in the water for 10 minutes. Pour the fat from the roasting dish and discard. Place the dish over medium heat, add the white wine and stir to deglaze. Add the stock, soy sauce, tomato sauce and jam or sugar and bring to the boil. Strain, if desired, into a small saucepan. Thicken with some or all of the cornflour paste. Stir in the apricots and heat through.
Slice the pork and serve with the gravy and roasted seasonal vegetables and steamed peas or green beans.
Dairy-free option
* Use dairy-free gluten-free bread.
SLOW-ROASTED LAMB WITH TOMATO AND GARLIC SAUCEServes 6
This dish is reminiscent of the few months in my youth I spent living with an Italian family. Their cooking was always unashamedly bold and beautiful. The father used to grow his own tomatoes to ensure that the dishes his wife created were intense in flavour as well as nutritious for his brood of children and the extended family and friends they so frequently entertained. Use field tomatoes if you can get them, they really do add an extra dimension.
3 tablespoons olive oil
1.5kg (approximately) leg lamb
8 large cloves garlic, peeled and halved
400g tomatoes, cut into wedges
4 sprigs rosemary
1 teaspoon sea salt
¾ teaspoon sugar
2 tablespoons red wine
1 cup gluten-free chicken stock
2 teaspoons gluten-free tomato paste
½ teaspoon brown sugar
2 teaspoons maize cornflour mixed to a paste with ¼ cup cold water, optional
roasted root vegetables or pilaf (page 57) and steamed green beans or peas, to serve
Pour the oil into a large flameproof roasting dish. Roll the lamb in the oil, leaving the fleshiest side up. Scatter the garlic, tomato and rosemary around the lamb. Rub the top of the lamb with half of the salt. Sprinkle the sugar and the rest of the salt over the tomatoes. Cover tightly with foil and roast for 3–4 hours, or until the lamb is tender.
Remove the foil, boost the temperature to 200°C and return to the oven for 10–15 minutes to crisp the skin. Transfer the lamb to a board or platter and cover with foil so it forms a tent and leave a hole at the top so the skin remains crisp. Rest in a warm place.
Using a slotted spoon, scoop out the tomatoes and garlic and set aside. Pour off the fat and place the dish over low heat, add the wine and stir to deglaze. Mix in the stock, tomato paste, sugar and the reserved tomato and garlic. Bring to the boil and simmer for 1 minute. Strain into a small saucepan and bring back to the boil. Stir in some or all of the cornflour paste to thicken and make a thin gravy. Season with salt and pepper to taste.
Cut the lamb into thick slices, drizzle on some of the tomato and garlic sauce and serve with roasted root vegetables or pilaf and steamed green beans.
Serves 4—6
1 large red capsicum, deseeded and cut into quarters
½ × quantity savoury pastry (page 26)
125g smoked salmon, cut into strips
1 cup grated tasty cheese
1 teaspoon chopped dill (optional)
1 teaspoon chopped mint (optional)
1 teaspoon chopped parsley (optional)
½ teaspoon chopped thyme (optional)
4 eggs
¾ cup pouring or thickened cream
2 tablespoons lemon juice
½ cup milk
¾ teaspoon salt
2 tomatoes, thinly sliced
½ teaspoon sugar
green salad, to serve
Heat the oven to 180°C. Grease a 20cm pie dish.
Brush the skin of the capsicum with a little oil and roast under a hot grill until the skin is blackened and blistered. Wrap in cling wrap and set aside for 5 minutes, then remove plastic and peel off the skin. Cut the capsicum into thin strips.
Roll out the pastry to 3mm thickness on a surface lightly floured with gluten-free plain flour. Press into the prepared dish and trim the edges. Scatter the salmon over the pastry case, then add the capsicum, cheese and herbs, if using.
Whisk together the eggs, cream, lemon juice, milk and salt and pour over the salmon mixture. Arrange the tomato slices on the filling, then sprinkle with the sugar and a little extra salt. Bake for 30–40 minutes, or until the pastry is golden and the filling is set. Allow to stand for 10 minutes before cutting into slices. Serve with a green salad.
Tip: Use 250g smoked salmon if you are very partial to its flavour.
SPICY LAMB PARCELSServes 4—6
1 tablespoon olive oil
450g minced lean lamb
1 onion, peeled and finely chopped
2 cloves garlic, peeled and crushed
3 tablespoons finely diced red capsicum
4 teaspoons curry powder (page 17)
3 teaspoons gluten-free sweet chilli sauce (page 253)
1 tablespoon gluten-free chutney (any sort) (page 254)
3 teaspoons gluten-free tomato sauce (page 255)
1 teaspoon apricot jam (page 249)
¾ teaspoon salt
1¼ cups water or gluten-free chicken stock
¼ cup coconut cream (optional)
3 teaspoons maize cornflour mixed to a paste with ¼ cup cold water
½ × quantity savoury pastry (page 26)
sour cream*, gluten-free sweet chilli sauce and salad, to serve
Heat the oil in a large saucepan over medium–high heat. Add the mince and cook, stirring constantly, until it changes colour. Stir in the onion, garlic and capsicum and sauté for 1 minute. Add the curry powder and cook for 1 minute, then mix in the sweet chilli sauce, chutney, tomato sauce, jam, salt and water or stock. Bring to the boil, then reduce heat to low and simmer for 20 minutes. Add the coconut cream, if using (any leftover from the tin can be frozen for later use). Thicken with some or all of the cornflour paste.
Heat the oven to 200°C. Line two baking trays with baking paper.
Roll out the pastry to 3mm thickness on a surface lightly floured with gluten-free plain flour. Cut into 10cm squares. Place 2 scant tablespoons of the lamb mixture in the centre of each square, dampen two opposite edges, then fold over to enclose the filling, sealing the edges well. Place on trays allowing a little room for spreading. Bake for 5 minutes, then reduce temperature to 170°C and bake for 10 minutes more, or until pale golden. Serve with sour cream and sweet chilli sauce on the side, together with a salad.
Dairy-free option
* Omit.
Serves 6
This tart can be served hot or cold.
1 × quantity savoury pastry (page 26)
1 tablespoon olive oil
1 teaspoon softened butter
400g sweet potato, peeled and cut into 1cm dice
1 small onion, peeled and finely chopped
50g spinach leaves, shredded
1 tablespoon shredded basil leaves
125g feta cheese, crumbled
½ cup grated tasty cheese
3 eggs
½ cup pouring or thickened cream
¼ cup milk
2 teaspoons lemon juice
¼–½ teaspoon salt
1 large tomato, thinly sliced (optional)
½ teaspoon sugar, optional
Heat the oven to 200°C. Grease a 23cm pie dish.
Roll out the pastry to 3mm thickness on a surface lightly floured with gluten-free plain flour. Press into the prepared dish and trim the edges. (Wrap any excess pastry in cling wrap and refrigerate for later use.) If the pastry breaks a little as you transfer it, just patch it back together again in the dish. Place in the fridge for 30 minutes.
Heat the oil and butter in a large saucepan over medium heat, add the sweet potato and onion and stir to coat in the oil. Reduce heat to low, cover with the lid for 5 minutes then stir. Continue to cook for a further 5 minutes, or until the sweet potato is just tender. Cool.
Scatter the sweet potato mixture evenly over the pastry case, then sprinkle on the spinach, basil, feta and tasty cheese.
Whisk the eggs, cream, milk, lemon juice and salt in a bowl until well combined. Pour evenly over the filling. If using the tomato, arrange the slices on top and sprinkle with a little salt, pepper and sugar. Bake for 10 minutes, reduce temperature to 160°C and bake for 30–40 minutes, or until the filling is set. Allow to stand for 5 minutes before serving.
STIR-FRIED BEEF WITH CRISPY SNOW PEASServes 6
¼ cup gluten-free soy sauce
¼ cup gluten-free tomato sauce (page 255)
¼ cup cider or white wine vinegar
1 teaspoon finely grated green ginger root
1 clove garlic
2 tablespoons gluten-free sweet chilli sauce (page 253)
1 tablespoon brown sugar
1 tablespoon honey
750g lean topside steak, thinly sliced
1 onion, peeled and finely diced
4 carrots, peeled and cut into thin strips
400g snow peas, trimmed
2 teaspoons maize cornflour mixed to a paste with ¼ cup cold water, optional
steamed rice, to serve
Combine the soy sauce, tomato sauce, vinegar, ginger, garlic, sweet chilli sauce, sugar and honey in a large bowl and mix well. Add the steak and stir to coat well with the marinade. Cover with cling wrap and leave to stand for 2 hours or overnight in the fridge. Drain and reserve the marinade.
Heat a wok or large frying pan over high heat, add the meat and onion, stirfry for 5 minutes, or until almost cooked through. Stir in the carrot and reserved marinade, and cook for 3 minutes, then add the snow peas and stir-fry for 2 minutes. If needed mix in the cornflour paste until slightly thickened.
Serve with plain boiled or steamed rice.
SURPRISE MEAT LOAFServes 6
700g best minced beef
200g gluten-free beef sausages, skins removed
1 onion, peeled and grated
1 egg, lightly beaten
½ cup fresh gluten-free breadcrumbs*
1 tablespoon gluten-free soy sauce
1 dessertspoon gluten-free Worcestershire sauce (page 256) (optional)
1 tablespoon gluten-free tomato chutney (page 254) or tomato sauce (page 255)
1 teaspoon salt
6 hard-boiled eggs, peeled
gluten-free tomato chutney (page 254), tomato sauce (page 255) or hasty tasty gravy (page 18), to serve
Heat the oven to 180°C. Grease a large loaf tin, 12cm × 21cm × 9cm (deep).
Combine all the ingredients except the hard-boiled eggs in a bowl. Place a rectangle of cling wrap on the benchtop. Place half the meat mixture on this and top with the hard-boiled eggs, touching end to end. Cover with the rest of the meat and shape into a loaf, making sure that the eggs are well covered.
Using the cling wrap for support, transfer the loaf to the prepared tin. Remove the cling wrap and bake for 50 minutes, or until cooked through. Stand for 15 minutes, then turn out and cut into thick slices. Serve with tomato chutney, tomato sauce or hasty tasty gravy.
Tip: To remove sausage skins, simply slice the skin lengthways and it will peel off easily. Dairy-free option
* Make the breadcrumbs from dairy-free gluten-free bread.
SWEET AND SOUR MEATBALLSServes 4
Meatballs
500g minced lean beef
1 onion, peeled and grated
1 egg, lightly beaten
1 cup fresh gluten-free breadcrumbs*
1 tablespoon gluten-free soy sauce
2 teaspoons gluten-free Worcestershire sauce (page 256) (optional)
1 dessertspoon gluten-free tomato chutney (page 254) or tomato sauce (page 255)
1 teaspoon salt
4 tablespoons olive oil
Sauce
1 tablespoon olive oil
1 small onion, peeled and sliced
½ carrot, peeled and cut into thin strips
½ red capsicum, deseeded and cut into thin strips
2 slices pineapple, cut into chunks
1 tablespoon cider vinegar
2 teaspoons gluten-free soy sauce
1 tablespoon sugar
½ cup pineapple juice
½ cup water
3 teaspoons maize cornflour mixed to a paste with ¼ cup cold water, optional
steamed rice, to serve
To make the meatballs, combine all the ingredients except the oil in a large bowl. Shape the mixture into walnut-sized balls. Heat the oil in a large frying pan over medium–high heat. Add the meatballs, in batches, and cook, turning once, for about 8 minutes, or until cooked through. Reduce heat if the meatballs start to burn.
To make the sauce, heat the oil in a saucepan over medium heat. Add the vegetables and cook for 2 minutes. Stir in the pineapple, vinegar, soy sauce, sugar, pineapple juice and water and bring to the boil. Reduce heat to low and simmer until the vegetables are just tender. Add salt to taste. Thicken with the cornflour paste, if needed. Add the meatballs and heat through. Serve with steamed rice.
Dairy-free option
* Make the breadcrumbs from dairy-free gluten-free bread.
SWEET AND SPICY CURRIED SAUSAGESServes 4—6
500g gluten-free beef sausages
1 tablespoon olive or canola oil
1 onion, peeled and finely diced
1 carrot, peeled and diced
1 stalk celery, diced
½ parsnip, peeled and diced (optional)
2 teaspoons gluten-free curry powder (page 17)
3 cups water or gluten-free chicken stock
1 dessertspoon gluten-free apricot (page 248) or tomato chutney (page 254)
1 dessertspoon gluten-free soy sauce
1 dessertspoon gluten-free Worcestershire sauce (page 256) (optional)
1 teaspoon apricot jam (page 249)
1 dessertspoon gluten-free sweet chilli sauce (page 253)
3 teaspoons maize cornflour mixed to a paste with ¼ cup of water (optional)
steamed rice to serve
Prick the sausages, place in a large saucepan and cover with cold water. Bring to the boil, reduce heat to low and simmer for 5 minutes. Drain and cool, then remove the skins, if desired. Cut into 2cm lengths.
Heat the oil in a saucepan over medium heat, add the vegetables and sauté for 5 minutes, or until almost tender. Mix in the curry powder and cook for 1 minute more. Add the water or stock, chutney, soy sauce, Worcestershire sauce (if using), jam and sweet chilli sauce. Bring to the boil and simmer for 20 minutes. Add sausages and bring back to the boil. Add the cornflour paste, if desired, to slightly thicken the sauce. Add salt and pepper to taste. Serve with steamed rice.
SWEET CURRY PIEServes 4—6
1 tablespoon olive oil
500g minced best beef
1 onion, peeled and finely diced
2 carrots, peeled and finely chopped
2 teaspoons gluten-free curry powder (page 17), or to taste
1 tablespoon gluten-free apricot or tomato chutney (page 254)
1 tablespoon gluten-free Worcestershire sauce (page 256)
2 teaspoons gluten-free soy sauce
2 teaspoons gluten-free tomato sauce (page 255)
1 tablespoon plum or apricot jam (page 249)
1 teaspoon salt
1 cup water or gluten-free beef or chicken stock
3 teaspoons maize cornflour mixed to a paste with ¼ cup cold water
1 × quantity savoury pastry (page 26)
2 tablespoons milk*
mashed potato** and seasonal vegetables or salad, to serve
Heat the oil in a large saucepan over medium–high heat, add the mince and cook, stirring, until the mince is broken up and browned. Mix in the onion and carrot and sauté for 2 minutes, then add the curry powder and sauté for 1 minute more. Add the chutney, sauces, jam, salt and water or stock and bring to the boil. Reduce heat to low and simmer for 15 minutes. Thicken with some or all of the cornflour paste, if needed. Spoon into a 20cm casserole dish.
Meanwhile, heat the oven to 200°C.
Roll out the pastry to 3mm thickness on a surface lightly floured with gluten-free plain flour. Place on top of the dish and trim the edges. Prick the pastry several times with a fork and brush with the milk. Bake for 25 minutes, or until golden. Serve with mashed potato and vegetables or a salad.
Tip: Use the remaining pastry and approximately ⅔ of a cup of the filling to make mini pies: excellent when entertaining or to add to lunch boxes. Roll out the pastry, cut into rounds and press into scoop patty tins. Brush with beaten egg white, spoon in 2 teaspoons of filling, then top with smaller rounds of pastry and press the edges together. Bake for 12 minutes.
Dairy-free option
* Omit milk or substitute soy milk.
** Make sure the mashed potato has no added dairy products, such as milk, cream, butter or cheese.
TANDOORI-CRUSTED CHICKEN WITH MANGO LIME SALSAServes 4—6
1 tablespoon ground turmeric
1½ tablespoons paprika
5 teaspoons garam masala
1 teaspoon gluten-free chilli powder
3 teaspoons ground cumin
1½ teaspoons salt
3 teaspoons ground cardamom
1kg skinless chicken breast fillets, each sliced lengthways into 3 pieces
2 tablespoons olive oil
Mango lime salsa
1 mango, diced
3 tomatoes, diced
½ cup basil leaves, shredded
juice and finely grated rind of 1 lime
½ teaspoon sugar
¼ teaspoon salt
finely shredded crisp lettuce leaves and Greek yoghurt*, to serve
Combine the turmeric, paprika, garam masala, chilli powder, cumin, salt and cardamom in a bowl. Roll the chicken pieces in the spices.
Heat the oil in a large frying pan over medium heat. Add the chicken and cook on each side for 3–4 minutes, or until cooked through.
To make the mango lime salsa, combine the mango, tomato, basil, lime juice and rind, sugar and salt in a bowl.
Serve the chicken with the salsa and a little shredded lettuce on the side. If liked, plain yoghurt can be served in a small bowl to accompany the chicken.
Dairy-free option
* Omit.
TOMATO AND CHICKEN CURRYServes 4—6
1 tablespoon olive oil
750g skinless chicken breast fillets, cut into 1cm cubes
450g tomatoes
5 teaspoons gluten-free curry powder (page 17)
4 heaped teaspoons tomato paste
¾ cup coconut cream
2 teaspoons gluten-free chicken stock powder
2 teaspoons brown sugar
3 teaspoons gluten-free apricot (page 248) or tomato chutney (page 254)
steamed rice and seasonal vegetables or salad, to serve
Heat the oil in a wok or large frying pan over medium–high heat and sauté the chicken for 4 minutes.
Meanwhile, cut the tomatoes in half, then each half into six wedges. Add the tomatoes and curry powder to the chicken and sauté, stirring often, for 2 minutes. Mix in the tomato paste, coconut cream, stock powder, brown sugar and chutney and bring to the boil. Reduce heat to low and simmer for 4–5 minutes, or until the sauce is reduced slightly. Season with salt and pepper to taste.
Serve with steamed rice and seasonal vegetables or a salad.
Serves 4—6
1 tablespoon olive oil
350g minced best beef
125g lean gluten-free bacon, diced
1 onion, peeled and finely chopped
1 stalk celery, finely diced
2 cloves garlic, peeled and crushed
1 tablespoon tomato paste
1½ cups diced tinned, fresh or bottled tomatoes, crushed
½ teaspoon dried oregano
½ cup gluten-free beef or chicken stock or water
2 teaspoons gluten-free tomato chutney (page 254)
2 teaspoons gluten-free soy sauce
½ teaspoon brown sugar
½ teaspoon salt
2 teaspoons maize cornflour mixed to a paste with ¼ cup cold water
8 pancakes (page 24)
400g tin gluten-free tomato soup*
½ cup diced tomatoes, extra
2 teaspoons finely chopped basil, optional
¾ cup grated tasty cheese**
Heat the oven to 180°C. Grease a lasagne dish, 18cm × 28cm × 3cm (deep).
Heat the oil in a saucepan over medium heat, stir in the mince and bacon and sauté for 5 minutes, or until the mince is broken up. Add the onion and celery and cook, stirring often, for 5 minutes more. Mix in the garlic and cook for 1 minute, then add the tomato paste, crushed tomatoes, oregano, stock or water, chutney, soy sauce, sugar and salt. Bring to the boil, reduce heat to low and simmer for 5 minutes. Thicken with some or all of the cornflour paste, then spread 1½ tablespoons of the mixture onto the pancakes and roll up. Place side by side in the prepared dish.
Combine the soup, extra diced tomatoes and basil in a bowl and pour over the pancake rolls. Top with the grated cheese and bake for 20–25 minutes, or until heated through and the cheese is light golden.
Dairy-free option
* Check the label to ensure the soup is dairy-free.
** Omit, instead cover the dish with foil.
Serves 6
I have made this very tasty recipe for over thirty years. Cooked and flaked fresh tuna can be used in place of the tinned fish, as can tinned or fresh cooked and flaked salmon.
60g butter
1 onion, peeled and finely chopped
1 cup creamed corn
2 cups milk
5 teaspoons maize cornflour
1 cup frozen peas (optional)
2 teaspoons lemon juice
1 cup grated tasty cheese
415g tin tuna in brine or spring water, drained and flaked
steamed rice, pilaf (page 57) or seasonal vegetables or salad, to serve
Melt the butter in a large saucepan over medium heat, add the onion and sauté for 5 minutes, or until soft. Stir in the corn and 1½ cups of the milk and bring to the boil.
Meanwhile, mix the cornflour with the remaining milk to make a thin paste. Thicken the onion mixture with some or all of the cornflour paste stirring constantly. Mix in the peas, if using, and lemon juice. Simmer for 1 minute. Stir in the grated cheese and cook until melted. Add the drained tuna and heat through. Serve with steamed rice, pilaf or seasonal vegetables or a salad.
Use 400g finely diced cooked chicken or turkey in place of the tuna. Pour into a casserole dish, top with crushed gluten-free cornflakes and dot with small pieces of butter. Bake at 180°C for 20 minutes. Alternatively, top with ½ cup grated tasty cheese and bake at 180°C for 20 minutes.
Another option is to fill pancakes (page 24) with the tuna mornay, place side by side in a baking dish, sprinkle with grated tasty cheese and bake at 170°C for 20 minutes.
Serves 6
This slice can be served hot or cold.
5 eggs
400g zucchini, grated
1 onion, peeled and grated
180g lean gluten-free bacon, diced
½ cup chopped semi-dried tomatoes
1 cup grated tasty cheese
¼ cup grated parmesan cheese
⅓ cup firmly packed basil leaves
1½ tablespoons finely chopped parsley
¾ cup gluten-free self-raising flour
½ cup light olive oil
½ teaspoon salt (optional)
Heat the oven to 170°C. Grease and line an 18cm × 28cm slice tin with baking paper.
Whisk the eggs lightly in a large bowl, add the rest of the ingredients and mix well. Pour into the prepared tin and bake for 30–35 minutes, or until the slice is set. Remove from the oven and leave to stand for 5 minutes. Cut into squares to serve.