Tag: dairy free

Scallop, chorizo and prawn salad with wilted spinach

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Scallops are very much a new addition to my diet due to the fact that year’s ago, they were expensive and actually not that easy to get your hands on if you lived slap bang in the middle of the Midlands. In fact, the first time that I taste tested the squishy little delicacies was on a holiday to Wales a few years ago and I can still remember the trouble we had trying to release, prepare and cook the live shellfish.

Thanks to their wide spread popularity, scallops can now be found at most supermarkets up and down the country, washed and sealed for the convenience of lazy people like myself who are put off by the thought of trying to manhandle a shellfish.

I made this easy peasy dish at my recent Mediterranean night and it was well loved by everyone sat around the table. So without further ado, let’s get cooking.

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Ingredients

  • Prepared pack of scallops
  • Half ring of chorizo
  • Large handful of spinach
  • Parsley
  • Baby or king prawns
  • Cherry tomatoes
  • Lettuce
  1. Heat some olive oil in a frying pan and tip in the chorizo, turning until golden and crisp. Transfer to a plate, making sure to leave plenty of juice in the pan
  2. Next, toss in the scallops and prawns and fry for 3 minutes on each side on a moderate heat
  3. Place a handful of spinach into the pan and leave to wilt
  4. Prepare a plate with lettuce and tomatoes
  5. Add the chorizo back into the pan and mix well with the shellfish
  6. Throw in some parsley and serve on the bed of salad

A very British pastime: Fish and Chips at The Wheelhouse in Dartmouth

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Anyone who calls themselves British will know how much we as a nation love the humble fish and chips. It’s painstakingly difficult when you become gluten free to have to give up this luxury. There’s simply no way to describe it, you feel as if you’ve failed at being British and you wonder if you’ll ever enjoy a Friday night treat again.

Well hold your horses, because I’ve discovered a new dig to get your cheeky Friday night takeaway. Yes, it might be in Devon, a good 150 something miles away from where I live, but that’s the added benefit, you’ll just have to venture there on holiday.

When I first walked past The Wheelhouse on a typically rainy English afternoon in Dartmouth, I thought ‘bingo’ there is a purpose to being soaked from head to toe. After drying off and warming up with a good old cuppa, me and my family ventured down to the town to sample for ourselves the fresh fish and potato concoctions, otherwise known as chips.

Alas, I could have my gluten free batter with either haddock or cod. Being sensible, I ordered haddock , after all I didn’t have much to lose as I’ve tasted some sinfully dreadful gluten free fish in my time. Luckily for me, the batter was cooked to perfection and the chips were nice and fresh. We had warned them half an hour earlier of our arrival when we were walking back to our holiday apartment, which was a benefit as the staff had time to mix the gluten free batter and let it stand for a while. I am told that much like pancake mix, letting the batter rest will allow it to set better when frying the fish and I would vouch for that as the batter was golden and crispy.

If you ever do venture down to the beautiful seaside town of Dartmouth in South Devon, I would highly recommend taking a little trip to this chippie. If low and behold you happen to be there on a sunny day, take your fish and chips down to the front and grab a bench where you’ll be able to sit and watch all the comings and goings of the boats on the estuary. Make sure to keep your dinner close by as the seagulls have a habit of sneaking in and flying off with a chip, or in the case of my brother when we were younger, his whole sandwich. A crabbing kit is a necessity too whether you’re young or old – just make sure to use bacon as bait and you’ll have a never ending line of sideways walking friends clinging onto the line to come up and say hello.

Golden chicken salad with a garlic and chilli butter and quinoa

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This gorgeous salad is a firm favourite in my family after I recently made it for everyone at a Mediterranean night that I hosted. It’s bursting with flavours and takes no time at all to whip up, making it a perfect quick weekday meal or side dish. I’ve made it a couple of times now and have both pan fried the chicken and oven baked it; thankfully both methods of cooking leave the meat really tender and succulent, so it’s completely up to you as to how you want to do it.

The warm garlic and chilli dressing is a beautiful addition to the dish and allows for the ingredients to literally melt in your mouth. Throwing in some quinoa also gives the salad a nice texture and a bit of a crunch to really fill you up. I finished it off with a drizzle of honey, a handful of chives and a generous helping of fresh herbs. This is one of my personal favourites and one which I think everyone will enjoy.

The picture shows the chicken when I oven baked it for 30 minutes, although the recipe below will give you details of pan frying it for a quick alternative.

Ingredients

  • Half mug of quinoa
  • 1-2 chicken fillets
  • 1 red chilli
  • 1 crushed garlic clove
  • 1 ½ tbsp olive oil
  • ½ red onion
  • 1 red pepper
  • Handful rocket
  • Salad leaves
  • Tbsp dairy free butter
  • Oregano or mixed herbs
  • Juice of half lemon
  • Balsamic vinegar
  • Olive oil
  • Pimento stuffed olives
  • Handful fresh mint
  • 1 tbsp honey

 

  1. Cook the quinoa according to pack instructions, adding in a tsp cooking salt
  2. Put some butter in a mug and microwave it for 20 seconds until melted. Mix in the garlic and chilli
  3. Heat a tsp of olive oil in a frying pan and dice the chicken before placing it in the pan. Season well with salt and pepper, pour over half of the butter mixture and cook until golden
  4. In a bowl, mix the salad leaves, rocket, olives, chives and lemon juice. Drizzle over some olive oil and balsamic vinegar
  5. Once the quinoa is cooked, allow it to cool and then throw it on with the salad
  6. Transfer the chicken to the bowl and toss well to ensure that all the ingredients have mixed. Pour over the remaining butter dressing and finish off by scattering a handful of chopped mint and drizzling over the honey

Salmon fillet with avocado, mangetout, baby corn and cashew nuts

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This beautiful salmon salad was another terrific concoction I worked up in 15 minutes when I was home late from work. Luckily, I’d done a big food shop prior to getting back and had a mixture of ingredients that I’d popped into my trolley with no real idea of what I’d do with it all. Thankfully, every single ingredient in this dish blended together really well and I enjoyed every bite, so much so, I had to share it.

There’s a nice mix of sweetness, crunch and creaminess in this bowl thanks to a generous helping of babycorn, pepper, cashew nuts and avocado. Finished off with a hint of balsamic and runny honey, this is a really satisfying, protein packed dinner that you’ll want to make again and again.

Ingredients

  • Salmon fillet
  • 1 ripe avocado
  • 1 red pepper
  • Mange tout
  • Baby corn
  • Lettuce
  • Spinach
  • Lemon juice
  • Handful cashew nuts
  • Dried parsley
  • 1tbsp balsamic vinegar
  • 1tbsp olive oil
  • 1tbsp honey
  • Salt
  • Pepper
  1. Pre heat the oven to 190 degrees Celsius. Slice the skin off the salmon fillet and season with salt, pepper, lemon juice and parsley. Place in the oven on a baking tray for 10-15 minutes depending on how rare you like the fish
  2. Heat some olive oil in a pan and fry the mangetout and baby corn for 5-6 minutes until soft
  3. On a plate, mix up the lettuce and spinach
  4. Chop up the pepper into slices and scoop out the avocado and place on top of the bed of salad
  5. In a mug, mix together the olive oil, balsamic vinegar and honey
  6. Once the fish is cooked through, chop into squares and place on the bed of salad
  7. Scatter a handful of cashew nuts on the plate and drizzle over the dressing

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Gluten free at The Quay: A new place to drink Prosecco

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Very recently me and my Mom took a trip into the beautiful city of Worcester for the day for a spot of lunch and a mooch around the shops. Although I live in the West Midlands, this was my first real visit to the historic hub and a chance for me to sample one of the gluten free restaurants in the area. My cousins had recommended Browns at the Quay as a great place to stop when on a girly day out and in need of a rest from carrying heavy shopping bags, so without hesitation we booked a table and headed down to the cosmopolitan water side restaurant to see what all the fuss was about.

The restaurant is in a fantastic location and would be a lovely place to visit on a sunny summer’s day to enjoy the views of the river over a glass of prosecco, although being a chilly spring day, we sat inside. We were given the daytime menu, which featured sharing platters, a selection of sandwiches, burgers and steaks to choose from, some of which could be made gluten free. Me and my Mom both opted for the same – grilled Moroccan chicken, served with roasted red pepper and tzatziki. Obviously being dairy free, I asked if I could have mine without the dip and on gluten free bread.

I have to admit, I was expecting a sandwich, but what came out was more like a club sandwich in that there were multiple slices of toasted bread together, alongside chips which were cooked to perfection and a nice portion of greenery. The chicken was absolutely delicious and coated in a spice that tasted much like turmeric, which blended in really nicely with the roast pepper and onion. Washed down with a lovely glass of prosecco and a good old chin wag, it was the perfect afternoon out and I’d highly recommend the place. The staff were really friendly, the restaurant was a great place to be wining and dining during both the daytime and the evening, and most of all, the food was top notch.

 

Sticky maple pork with apples and crispy onion rice

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This is one of my favourite meals and an absolute keeper because it only takes 20 minutes to whip up. In true Jamie Oliver style I had a little race around the kitchen, throwing and chopping with both speed and precision in order to get my dinner ready and in front of the TV in time for whatever programme was taking my fancy that night.

Let’s face it, sometimes quick meals that require no effort can be bland and boring, but I always find that with a dollop of maple syrup smothering a chop and roasted apples following closely behind in the procession, a dry piece of meat can be transformed into something succulent and down-right bloody delicious.

So, let’s have a look at what’s in this delicious dish and get cracking.

Ingredients

  • 2 pork chops
  • Red or yellow pepper
  • ½ chopped onion
  • ½ mug full of rice
  • Handful of fresh chives
  • 2 tbsp pure maple syrup
  • 1 apple cut into chunks
  • Dairy free butter or sunflower spread

 

  1. Warm the oven and align a baking tray with foil and olive oil
  2. Chop up the sweet potato, season the pork chop with salt and pepper and place in the oven for 30 minutes
  3. Meanwhile, boil the rice and cook according to packet instructions
  4. Slice the pepper and cut the apple into chunks. Add to the baking tray 15 minutes before the end of cooking
  5. Melt some butter in a small frying pan and add the chopped onion, cooking until crispy
  6. 5 minutes before the chops are ready to be served, smother the pork chops in maple syrup and place back in the oven
  7. Once the rice is cooked through, throw the onions in and mix well
  8. Serve up the rice and chops alongside the sweet potato, peppers and apples
  9. Sprinkle the chives on top and pour the juice from the tray over the plate

Meat Free Monday’s: Veggie Chilli

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I love chilli and it’s one of the easiest meals to whip up and pop in the oven for a good hour or two whilst settling in to a good book or TV programme during the cold winter nights.

Once or twice a week I have a meat free meal, usually of fish, to ensure I get a good boost of vitamins in my diet to keep me fit and healthy. I’d never tried a veggie chilli before, as to be honest, chilli without meat seemed ludicrous to me, but boy how wrong was I.

The best thing about this recipe is that I managed to get two large lunches out of it and it tasted even better after having a couple of days in the fridge where all of the flavours really had chance to mature. Mine had a real kick to it too which was great for warming me up after a cold drive home from work.

Served alongside quinoa, this was a really satisfying meal that left me full for ages after. It would make a great dip for nachos or on a baked spud for a simple and quick snack.

Ingredients

  • 1 large onion chopped
  • 1-2 garlic cloves
  • 1 ½ tsp chilli powder
  • 1 tsp cumin seeds
  • 1 red or green pepper
  • 400g chopped tomatoes
  • 1 tbsp tomato puree
  • 300ml vegetable stock
  • 50g frozen peas
  • 1 courgette chopped
  • 1 can kidney beans
  • 1 small tin of sweetcorn
  • Sweet potato cubed
  • 150g quinoa
  • Bunch fresh coriander

 

  1. Heat some olive oil in a pan and fry the onion and garlic for about 8 minutes until softened. Throw in the chilli powder and cumin seeds and mix well.
  2. Chop the sweet potato and cook in oven for 30-35 minutes until crispy and golden.
  3. Add the peppers and fry for 5 minutes. Next, add the tomato puree, peas, tin of tomatoes and stock. Leave to cook for 25 minutes on a low heat.
  4. In a saucepan, cook the quinoa in boiling water for around 10-15 minutes until soft.
  5. In the last 10 minutes of cooking, add the courgette and tin of sweetcorn and simmer.
  6. In the last 5 minutes, add the cooked sweet potato to the saucepan and mix well. Drain the quinoa and dish up alongside the chilli.
  7. Chop up a handful of coriander and sprinkle on top.

Gluten free at the Colesbourne Inn, Cheltenham

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I recently headed to the Cotswolds for a weekend away before the busy Christmas period and stayed in a little hotel in Cheltenham, not far from quaint, pretty villages such as Stow-on-the-Wold and Morton in Marsh where we stopped off to do a spot of shopping and have a wine or two in cosy pubs.

When searching for a hotel, I came upon a lovely place called the Colesbourne Inn not far from where I was staying that had a great coeliac friendly menu. After spending the day in the lovely Roman village of Cirencester, we headed out on the night with a big appetite and a longing for good wine.

My first impression of the pub was that it was the perfect place to stop after what had been a cold day walking around in the rain. A roaring log fire next to a huge sofa and bookshelf greeted us as we walked through the door and we couldn’t have hoped for a better place to settle down for the night. I was presented with a two-sided gluten free menu which not only had a wide choice of main courses, but also had an excellent selection of meat and cheese boards, sandwiches and baguettes, as well as yummy puddings for those diners who can have dairy. The great thing about the coeliac menu was that there were barely any changes when compared to what was listed on the regular menu, which I was told by the waiter was because the dishes are all homemade and the ingredients sourced by the chefs.

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Due to my massive love for calamari, which is often coated in bread batter, I opted for the grilled octopus with lime, apple and fennel for starter. The dish was supposed to be served alongside crème fraiche, but due to my dairy intolerance I had it without the sauce. The octopus was really fresh and tender, and also really meaty so could have been a meal in itself.

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For mains, I chose the shoulder of lamb with beetroot, keel and mash with a port jus from the specials menu. I can’t big the meal up enough apart from saying that it was possibly the best gluten free meal I have ever had in a restaurant. My knife was gliding through the lamb and the port jus was absolutely divine, so much so that I need to learn the recipe so I can re-create it at home with roast dinners. I have never had lamb without mint sauce, but the port jus really complemented the meat and I may have driven my thumb along my plate at the end to mop it all up – shhhh!

To finish, there was a delicious selection of gluten free puds such as chocolate brownie and vanilla panna cotta but unfortunately due to my dairy intolerance I could only have the blackcurrant sorbet, which was deliciously refreshing after such as big meal. A bottle of wine later and I was absolutely reeling from the amazing meal I had just eaten. I really wish that I lived closer to Cheltenham so that I could go to the Colesbourne Inn all the time for dinner. The pub was really cosy, it was reasonably priced and most of all, both gluten free and regular diners came out full of praise for the food. I give the Colesbourne Inn one massive 10/10 for effort.

 

Paprika chicken with mango, avocado and sweet potato in a red wine vinegar and honey dressing

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I’ve never been one to make a boring salad. Some people will rustle together some tomatoes, cucumber and lettuce and call it done, but I like to go to town with a salad and throw in some really simple but delicious ingredients.

I invented this dish after raiding the fridge and wondering what I could put together in under half an hour with leftovers and it’s one of the best salads I’ve ever tasted. The sweetness of the mango and honey, mixed in with the spice of the paprika and the creaminess of the avocado work really well together and it makes for a great weeknight meal when you’re in a rush to get to yoga.

If you fancy adding a few carbs into the mix, slice up a nice, fresh ciabatta and layer on the ingredients for a quick, on the move meal.

 Ingredients

  • Chicken breast or leftover meat
  • 1 – 2 tsp of paprika
  • 1 ripe avocado
  • 1 mango
  • 1 red or yellow pepper
  • Half sweet potato
  • Mixed salad leaves
  • Red wine vinegar
  • Honey
  • Olive oil
  • Salt and pepper

 

  1. First preheat the oven to 190 degrees Celsius and layer the bottom of a tray with foil
  2. Make slashes on the top of the chicken and place on the tray, sprinkle with 1-2 tsp of paprika depending on personal spice preferences and season with salt and pepper
  3. Chop the sweet potato into chunks and drizzle a generous amount of olive oil onto the whole tray. Place in the oven and cook for 25-30 minutes
  4. Chop the mango into chunks and the avocado and pepper into slices
  5. Meanwhile, layer a plate with the salad leaves and prepare the dressing by adding a tsp of red wine vinegar, honey and olive oil into a mug and mixing well
  6. After 15 minutes into cooking, add the pepper onto the tray
  7. Eight minutes before full cooking time, add the mango and avocado to the tray and drizzle on the dressing to complete
  8. Once the chicken is cooked, take out the tray and add the ingredients to the salad

Rosemary lamb salad with shredded sweet potato in a mint and honey sauce

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This has to be the most delicious salad I have ever invented. The juice of the lamb blended in with the honey and mint is to die for and it’s a perfect, filling salad to throw together in just a few short minutes using left over ingredients.

You have the option here of using the leftover meat from a Sunday roast, but if you’re anything like me and scoff a whole leg of lamb in a single afternoon, a nice tender lamb steak will work just as well. The combination of olives and mint add a touch of Morrocan influence to the dish which works really well alongside the shredded sweet potato.

Ingredients

  • Lamb steak
  • Quarter of sweet potato
  • Two spring onions
  • Pine nuts
  • Cherry tomatoes
  • Cucumber
  • Stuffed olives
  • Honey
  • Mint sauce
  • Mint jelly
  • Olive oil
  • Rosemary
  • Salad leaves
  1. Heat a glug of olive oil in a frying pan
  2. Chop up the lamb, place in the frying pan and sprinkle with rosemary
  3. Slice the sweet potato into thin slices and fry in the pan with plenty of olive oil until golden
  4. Chop the spring onions and add to the pan
  5. In a bowl, add a generous helping of honey and mint jelly and half teaspoon of mint sauce
  6. Drizzle the sauce over the lamb in the frying pan and mix well
  7. Prepare the salad by chopping the cherry tomatoes in half and the cucumber into quarters and placing on a bed of lettuce leaves
  8. Dot the olives around the plate and sprinkle on the pine nuts
  9. Transfer the meat onto the salad and serve