Sweet Grilled Chicken (RPAH elim friendly)

 

I have to first start off by apologising for having such a long and unannounced hiatus. It’s been a crazy couple of months with trying to finish my PhD and starting a new part-time job. Nevertheless I have a backlog of experimental recipes to write about. Also in the last few months I have been on medication to help my skin which means I am able to eat more freely so the shift of the recipes will away from the strict elimination diet but as always will be modifiable.

This chicken sauce is a mixture of the stock standard sauces that probably will be in your fridge by now. We grill a lot of our chicken which means less cleaning up and you don’t have to stand there watching it. Also, we use thigh fillets as we find that the meat doesn’t dry out as much as chicken breast normally will.

grilledchicken

Sweet grilled chicken

Gluten free, dairy free, soy free, nut free, failsafe

Ingredients:

  • 4 pieces of thigh fillets
  • 2 heaped teaspoons of pear ketchup
  • 2 heaped teaspoons of no tomato sauce
  • 1-2 teaspoons of magic sauce (get that recipe here)
  • 1 small clove of finely chopped garlic (optional but highly recommended)

Method:

  1. Mix all the sauces and garlic in a bowl with the chicken. Leave to marinate at least an hour for maximum tastyness. If you don’t marinate also no big deal.
  2. Line a tray with aluminium foil with the edges folded up to stop juice flowing everywhere.
  3. Place chicken on the tray, not touching each other and grill under high heat for 10-15 mins or until as browned as you can tolerate.
  4. Flip over and cook the other side for about 10 mins or until it is cooked and brown enough for your liking. The more browned the more amines so just watch out for that.
  5. Serve with some rice or potatoes and some veggies that you tolerate. Also don’t forget to use the sauce/juice mixture!

Enjoy!

Vermicelli fritters (RPAH elim friendly)

Whenever I am wanting something new to eat I look to Asian cooking for some inspiration as it is normally gluten free when you minus all the sauces! Asian cooking and Asian ingredients tend to be gluten free as is mainly a rice based diet (yay!). I think vermicelli is an under utilised ingredient in GF cooking. It is a thin noodle made of just rice and water and dried into a little cake. You can find this in any Asian grocery store. The Asian imports won’t be GF certified but some well known brands like Chang’s are, which you can find in major supermarkets.

To prep vermicelli all you do is soak the dried noodle in boiling water till it is soft. Usually about 10 minutes or so. Just break it up when it starts to soften so the heat cooks the middle.

noodlefritters

Rice vermicelli fritters

Gluten free, dairy free, soy free, nut free, egg free, vegan,  failsafe

Ingredients:

  • 1 cake of rice vermicelli
  • 1 handful cabbage, finely shaved
  • 1/2 handful spring onions, chopped
  • 1/2 carrot, grated (optional – moderate salicylates)
  • Canola oil for frying

Method:

  1. Soak the vermicelli in boiling water for 10-15min till soft. Break up the noodles to ensure even cooking.
  2. Drain the noodles when cooked. The dryer the better as they becomes more sticky when they are dry and help with keeping the fritter shape. If you are impatient like me then just use some paper towel to get it as dry as you can.
  3. Mix the spring onions and cabbage with the noodles (and the carrot if you are using it).
  4. Pop some oil into a pan on medium heat. You will need enough to cover the bottom of your pan. Shallow frying makes it crispier! Place the noodle mix into the oil and flatten out.
  5. When it becomes golden brown and crunchy then flip them over.
  6. When the other side is crunchy take it out and place it on some paper towel to blot off the oil.

noodlefritters2

Too easy!! Enjoy while hot 🙂

Bolognaise (RPAH elim friendly)

The first time I made this bolognese sauce I was ecstatic with the result. It tasted super similar to one made with tomato sauce. My boyfriend was coming to visit so I made a batch and when he rang the door bell I literally ran to him telling him about the sauce. This version isn’t as wet and saucy as using tomato paste but it does balance the tartness and sweetness that tomatoes would normally bring. I normally use beef mince for this and throw in some coarsely chopped veggies that I have on hand. In this case I popped a can of lentils and some cabbage as well.

Bolognaise

Failsafe Bolognese

Gluten free, dairy free, soy free, nut free, failsafe, egg free

Ingredients:

  • 250g beef mince
  • 2 inches of a leek, chopped
  • 1 clove of garlic, finely chopped
  • 3 heaped tablespoons of the failsafe “tomato” sauce (more if you feel you need it)
  • A dash of water
  • 1 tablespoon of canola oil
  • Sprinkle of parsley for garnish

Method:

  1. Heat up a pan with canola oil and fry off the chopped leek and garlic till the leeks soften and becomes nice and fragrant.
  2. Pop in the meat and fry it and break it up as you go along.
  3. Once the meat is cooked add the tomato sauce (it’s just an approximation so go heavy if you like, or do less if you prefer!) and a dash of water if you think it is too thick and dry.
  4. Serve on some gluten free pasta with a sprinkle of chopped parsley to garnish. I like the Orgran Rice Spirals as they are only made with rice and water.

If you would like to add veggies you can pop them in at the beginning with the leek and garlic if it takes a while to cook (things like cabbage). If they are very quickly cooked, and just need a warm through, like canned lentils, then pop them in around the time when you add the tomato sauce.

Enjoy!

Chicken cabbage and bean vermicelli (RPAH elim friendly)

Here is a little lunch I quickly whipped up when I was short on time. I had all the usual stocks on hand to speed up the process and I used left over chicken. Normally we use what ever we have lying around the house and/or leftovers. It’s a good way to have something slightly different but not wasting the leftovers.

noodles

 

Grilled chicken

Gluten free, soy free, dairy free, egg free, nut free, failsafe

Coat chicken fillets (you can use thigh or breast, I prefer thigh) with equal amounts of pear ketchup and the failsafe magic sauce (the recipe is all over the place but here is one of them). Just enough to coat them and then place them under the grill on medium-high heat. Once they start to brown turn them over, should be at least 10 mins.

Noodles

Gluten free, soy free, dairy free, egg free, nut free, failsafe

Bring water to the boil in a saucepan and add 1-2 teaspoons of the veggie stock paste. Place in half a handful of some cut up string beans and half a handful of chopped up cabbage. Boil for around 5 mins or till they start to go tender. Add in some vermicelli and cook till aldente. Once they are ready transfer to a bowl and add in cut up chicken and garnish with some chopped up spring onions.

 

Urban Pantry – Canberra

During a visit to Canberra a friend from Sydney (who has recently moved down there for work) met up with us. We decided to grab a late lunch after my boyfriend went mountain biking in the morning, and I biked around Lake Burley Griffin.

We stumbled upon Urban Pantry in the trendy Manuka area while we sourced the streets for a place that served gluten free food. This cafe style eatery has a trendy, vintage feel and delivered on the gluten free front and so we decided it would be the perfect place to eat. Inside is nice and cosy but there is also nice outdoor seating under a MASSIVE tree for when the weather is good.

I ordered the chicken risotto (gluten free) to share with my boyfriend whist my friend ordered the chilli seafood linguini (unfortunately I didn’t get a snap of it). The risotto was nice and creamy with a decent amount of chicken breast pieces scattered through. The baby spinach was nicely wilted but definitely far from being cooked which gave a lot of freshness. On top was a little blob of soft cheese (brie or camembert – I can’t remember). My boyfriend said he wasn’t so hungry and only wanted to try a bit but he ate half of it so he must have liked it!

20140425_143256

Chicken and spinach risotto

I also ordered some parmesan polenta fries to try (probably not gluten free – cross contamination in the deep fryer). Last time I quite liked polenta fries because it came with a blue cheese sauce which was probably why I was so keen to order this at the time. However, with polenta chips you need to remember that unless you cooked them with some sort of stock or embed bits of pop all through it, it actually is quite bland. These were no different, they were plain polenta chips that was soft and moist inside with a nice crispy exterior. The parmesan and chives were a nice pop of saltyness and freshness amongst all the polenta but I felt like it needed more parmesan to go around. These were surprisingly very filling!

20140425_143315

Parmesan polenta fries

It’s a nice place serving quality food in a nice area. I’d come back, also because my boyfriend didn’t get glutened which gives extra brownie points! You can check out their website here for their latest menus: http://www.urban-pantry.com.au/

 

***Originally published Oct 2014 on my previous blog***

Brodburger – Canberra

My boyfriend and I went down to Canberra for a weekend to attend a lovely wedding in the north of the city. After a night of good food, which included a gluten free layer of the wedding cake for two attending coeliacs who needless to say went to town on it, and wine we decided to meet a friend of mine for some burgers at a place he highly recommended. Brodburger is an extremely busy burger joint and locals say they serve the best burgers in the city. It is located right next to a farmer’s and craft market in Kingston, Canberra, which is quite convenient as there is generally over a 30min wait for your food. I usually don’t like to wait too long for my meal but my friend assured me it is well worth it.

20140427_130229

Brodburger has been previously reviewed by another coeliac blogger making it an easy choice for us to go and try. At the counter we were told that they had gluten free buns available for an additional $1.20 and they assured us that they cook the patties on a separate area to the buns to minimise cross-contamination. I ordered the original Brodburger which is a beef burger with tomato, lettuce, spanish onion, aioli, tomato relish and your choice of blue, brie, cheddar or swiss cheese. Of course I go for blue cheese, my fave! I also get a side of 6 onion rings which come with a little container of aioli.

20140427_130146

After we order, we are told that the wait is about 30-40mins and are given a buzzer. My friend tells us that the range of the buzzer should include part of the market area so we head over to check it out. After about half an hour we come back and we wait about 5mins before our buzzer goes off. We pick up our burgers and head over to the nearby waterside to devour everything (or in my case, attempt to). I pick out my burger and find that it is actually quite large and heavy. The bread is soft and the patty is juicy and well seasoned. I’m told that the burger patties are cooked to order to keep them fresh and that they are the pride and joy of the restaurant. The blue cheese melts and mellows out the acidity of the tomato and the punch of the onion. All the flavours just blend together into a heavenly bite each time. The onion rings are large and covered in a light, crispy batter that just tastes amazing with the aioli. As with most onion rings, there is a LOT of batter which soaks up quite a fair bit of oil. I would probably steer clear if you aren’t a fan of oily food.

20140427_130545

 

My boyfriend ordered the Brodchicken burger which has a butterflied chicken breast (not a patty!), avocado, lettuce, spanish onions, tomato, bacon, aioli, tomato relish and again your choice of cheese. I only had a quarter of my burger and he had already finished his! Must have been just as good as mine! He found that the burger was quite filling and was glad he didn’t order a side to go with it!

20140427_131130

Here is my burger half way though, so so so good!

20140427_130835

This place really does serve some of the best burgers I have ever had. The price is a little expensive if you think about the price of pub food but is on par with a lot of “gourmet” burger places. For me the price is pretty good for how amazing the burgers are (and you probably only need to get the burger because it is so filling)! Also, my boyfriend didn’t get sick so it means we have another place to eat at when we go back down to Canberra woop woop!

For the menu and about Brodburger you can have a look at their website here: http://www.brodburger.com.au/brodburger-menu

 

***Originally published Jul 2014 on my previous blog***