And I am also very allergic to nuts, (Anaphylaxis), so this is a nut fee house (well with food anyway) My lovely friend Anna-May is allergic to wheat. Which is fine for both of us, as we mange the allergies quite well. But for most GF cooking you use nut products instead of wheat (bugger)
But I always love a challenge.
So far we have had many a happy GF meal cooked by me (Mothers day, Christmas day’s just too name a few). And I hope many more. My pantry is now stocked with GF spices, cornflour, flour and other things, as I buy to restock I look and what is GF. Also Anna-May brings for my pantry as well.
All the recipes on this page are GF. As I know what works for my friend and me. I am happy to cook for her, but you have to look in to what works for other Celiac, as wheat allergies differ for each individual. Like all allergies. What works for one my not work for another.
Both of our husbands' have to work away from us. I am lucky, as Baz is only 3 1/2 hours drive away and is home most weekends, but Paul fly's all over the world and can be away for month’s at a time. So because Paul is here for a few week, it will be so nice to have them over, with my other friend Ann. (yes I have more the two friends) So by the time both families get together there will be 8 of us. The more the merrier.
It is quite cold to night as I am planning this so I thought curry would be nice. I found this wonderful blog Tigers & Strawberries. So I thought I would give her curry shepherd’s pie a go. (An English Casserole Kissed By Indian Spices) The only change I Made to this was, I used coconut milk instead of milk or yogurt when doing the mashed potatoes.
We also had Butter chicken, Saffron Rice made in the rice cooker. I love my rice cooker so much I have two here and one at Seaspray. I use my rice cooker for more than just cooking rice I do my breakfast in it too porridge (Dry Oatmeal Mix OAMC)
This is a actual Shepherd’s Pie, with lamb, not Cottage Pie, with beef!
Anglo-Indian Shepherd’s Pie
Not only was it as comforting and filling as shepherd’s pie always is, but it was also fragrant with spices and herbs, with the popping sweetness of peas in the mostly mashed potato topping. The house was filled with the smell of spices. As every one arrived, they came straight to the kitchen to see what was cooking
Ingredients for Filling: 4 cloves garlic
1 1 inch cube fresh ginger
2 fresh Thai chilli peppers (optional)
2 tablespoon of cumin seeds
2 1/2 tablespoon coriander seeds
1/4 teaspoon cardamom seeds
1 teaspoon black peppercorns
1/2 teaspoon red pepper flakes
1 medium onion, sliced as thinly as possible
1 teaspoon salt
2-3 tablespoons vegetable oil or ghee
500 grams ground lamb, goat or beef
1/2 cup milk
2 tablespoon of sweet paprika
2 tablespoon turmeric
water as needed
1 cup fresh green beans, stringed and snapped into1 inch pieces
salt to taste
1/2 cup fresh mint leaves, lightly chopped
Ingredients for the Potato Topping: 500 grams baking potatoes peeled and diced
8 large cloves garlic
1/4 cup ghee or butter
1 teaspoon coriander seeds, ground
1 teaspoon cumin seeds, divided–1/2 ground, the other, whole
1 medium onion, thinly sliced
1-2 fresh Thai chillies, sliced thinly (optional)
1 teaspoon freshly grated ginger
1/4 cup milk, yogurt or coconut milk
1/4 cup fresh cilantro, roughly chopped
1/2 cup frozen green peas, thawed
1 teaspoon Garam Masala; powder
salt to taste
1. Preheat oven to 180c
2. For the filling, grind the dry and wet spices (the first 8 ingredients) into a paste.
3. Heat a heavy skillet over medium heat, add oil or ghee. As soon as oil is hot, add the onions, and cook, stirring, until they are a very dark reddish brown. When they are about halfway cooked (golden brown) add salt and keep cooking. This helps force out as much juice as possible, which hastens the browning process.
4. Once the onions are brown, add the ground spices together and cook in the oil for about a minute. Add the ground meat and the milk, and begin chopping the meat into the milk until it all begins to fall apart and brown. Add the paprika and turmeric, and cook down until the milk is evaporated. At this point, add water, and continue cooking for twenty minutes, adding water as needed to keep it from boiling completely away.
5. After twenty minutes of simmering, add the green beans and about 1/2 cup of water and cook until the green beans are barely tender and the water is nearly cooked away. Add salt to taste, and stir until the liquid is thickened into a gravy. Stir in fresh mint, and remove from the heat. Spray a 20cmx20cm casserole pan with vegetable oil, and scrape filling into the pan, and set aside.
6. For the topping, boil the potatoes and garlic together in salted water until the potatoes are just starting to fall apart, drain.
7. While the potatoes are cooking, melt butter or ghee in a frying pan, then add the onions, and fry, stirring until they are golden brown. Add the spices, ground and whole, the chilli and the ginger and fry, stirring until the onions are reddish brown.
8. Set aside 1/4 of the potatoes, and mash the rest with the garlic. Add the milk, yogurt or coconut milk, and beat until smooth. Stir in the onions, spices and butter or ghee, the cilantro, the peas, the set-aside potatoes, and garam masala. Add salt to taste. Spread potato mixture over the meat filling, and bake for 25-30 minutes until hot, with a bubbly filling and browned spots on the potatoes.
Oven Temperature: 180°C
Source
Author: Jan Plater
Web Page: http://www.tigersandstrawberries.com/2007/03/06/an-english-casserole-kissed-by-indian-spices/
Copyright: Tigers and Strawberries
I just love saffron the colour it make rice is so golden, and the smell is quite nice too. I think saffron rice is so much nicer that just plain steamed rice.
 |  |
2 cups white Thai jasmine-scented rice
2 + 1/2 cups good-tasting chicken stock OR if vegetarian (I use my home made stock)
1/2 teaspoon saffron threads
1/2 teaspoon turmeric
1/4 teaspoon ground cumin
1 clove minced garlic
1/4 to 1/2 teaspoon dried crushed chilli (available in the spice aisle)
1-2 tablespoon fish sauce OR 1/4 to 1/2 tsp. salt if vegetarian
squeeze of lemon juice
1. Measure stock into a pot and place over high heat on your stove. Bring to a boil and remove from heat. I use my home made stock (If using stock cubes or powder, be sure they are well dissolved in the boiling water.)
2. Add the saffron threads, turmeric, cumin, garlic, chilli and fish sauce or salt to the hot stock. Stir well.
3. Pour this mixture into your rice cooker together with the rice. Stir and cover. Switch on the cooker.
4. When rice is done, fluff with a fork or chopsticks (the dried chilli may have risen to the top - just stir it in). Taste-test for saltiness, adding a little more fish sauce or salt if needed. If too salty, add a squeeze or two of lemon juice (how salty your rice turns out depends on the salt content of your stock).
5. Serve your saffron rice as a side dish with nearly any Southeast-Asian, Indian, or Western fare you might be cooking up.
Servings: 6
Yield: 4-6 people as a side dish
Cooking Times
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Tips you can use plain basmati rice, and omitted the chillies and garlic for a plainer rice
Source
Author: Jan Plater
Source: My Cooking note book
Copyright: Jan Plater
This recipe is form http://www.taste.com.au/ I use this site a lot, because I can find what I need, and it caters for allergies well. I love this butter chicken recipe because it is not quite as rich as some, a little better for the waist lol nit your run of the mill butter chicken.
Butter chicken
1 1/2 tablespoon light olive oil
600 gram chicken thigh fillets, excess fat trimmed, quartered
20 grams butter
1 brown onion, cut into thick wedges
2 cm piece fresh ginger, peeled, shredded
2 garlic cloves, crushed
1 x 7cm cinnamon stick (see note)
2 teaspoon of ground paprika
2 teaspoon of ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala
1/2 teaspoon chilli powder
185 milligram (3/4 cup) (tomato pasta sauce)
125 milligram (1/2 cup) chicken stock
150 gram green round beans
2 tomatoes, coarsely chopped
80ml (1/3 cup) thickened cream
60ml (1/4 cup) natural yoghurt
2 teaspoon of cornflour GF
25 gram 25g (1/4 cup) Pinenuts, toasted
Natural yoghurt, extra, to serve
Fresh coriander sprigs, to serve
Saffron rice or steamed rice, to serve
1. Heat a wok over high heat. Add 1 tablespoon of oil and heat until smoking. Add half the chicken. Stir-fry for 3-4 minutes or until golden. Transfer to a plate. Repeat with the remaining chicken, reheating the wok between batches.
2. Heat the remaining oil and butter in the wok. Add the onion, ginger and garlic. Cook, stirring, for 5 minutes or until onion softens. Add the cinnamon, paprika, ground coriander, cumin, garam masala and chilli powder, and cook, stirring, for 30 seconds or until aromatic. Add the chicken and toss to coat.
3. Add the tomato pasta sauce, stock, beans and tomato. Reduce heat to medium and simmer for 10 minutes or until chicken is cooked through.
4. Combine the cream, yoghurt and cornflour in a small bowl. Add to the wok and simmer for 2 minutes or until the mixture thickens.
5. Serve the curry with the almonds, extra yoghurt, fresh coriander and rice.
Servings: 4
Cooking Times
Cooking Time: 30 minutes
Tips Cook's tip: To toast the almonds, place in a frying pan over medium heat and stir for 3-4 minutes.
If cinnamon sticks are unavailable, use 1 teaspoon ground cinnamon.
Source
Author: Jan Plater
Source: http://www.taste.com.au/
Web Page: http://www.taste.com.au/recipes/21789/butter+chicken
Copyright: Jan Plater
No comments:
Post a Comment