Spicy marinated chicken with fried floured-courgettes

This is a (fairly) healthy dinner with something to spice up the chicken, which I have been experimenting with.

Marinade for chicken

Olive oil (2 tbsp)

Tobasco sauce (1/4 tsp)

Honey (1 tbsp)

GF soya sauce (2 tbsp)

Juice of half a lime 

Cider Vinegar (1/4 tsp)

Mix it up and dunk in the chicken, making sure its covered. 

Cover an over dish in foil add all the marinade and the chicken and cover it all up with the foil. 

Cook the chicken at 200c for 20-25 minutes. 

This chicken goes every nicely with steamed broccoli and fried courgette. To make the courgette crispy, first slice and cover in rice flour and then fry in groundnut oil - this is how I was first introduced to courgette, I haven't had it in so long, but its a welcome return! 

Not beautiful but very tasty!

Gluten free mini toad in the hole

I haven't had much success with making a a gluten free Toad in the Hole that is comparable to the wheat flour homemade comforting loveliness that I used to eat. But at least some with a flash of inspiration I have found a way to make a Yorkshire Pudding filled with Sausage that lives up to expectation.  

Sunday Roast (without the roast)

This recipe makes 12 mini toad in the holes.

The Ingredients 

Groundnut oil

4 gluten free sausages (I use The Black Farmer Pork Sausages)

For the batter: 

Olive oil

135g gluten free flour (I use Doves Farm)

140g corn flour

4 medium egg (room temperature)

300ml dairy or lactose free milk

salt & pepper

The Method

Preheat the oven to 220c (GM7)

 

Take the skin off the sausages and divide each sausage into 3 and shape into balls, making 12 meat balls in total. Fry them on a medium heat on each side for a few minutes. 

While the meatballs are frying take a muffin tin and oil each hole. Place this muffin tray in the warming oven for 10 minutes, while you mix the batter (the meatballs will probably be good to go by now). 

Put the flour and corn flour in a mixing bowl, add the eggs, milk, slat and pepper, and whisk until well blended.

Take the muffin tray out of the oven, place a meatball in each muffin hole. 

Then pour batter into each until roughly three-quarters full. 

You will have some left over, this can be used to make a couple of normal Yorkshire Puddings if you want to. 

Once in the oven cook for 20-25 minutes (until risen and nicely brown). 

Serve immediately. 

These Toad in the Holes are fab when hot... little, crispy and yum. But unlike the wheat versions, they aren't that great cold, they become dense and chewy and not in a good way, never mind, not everything can be equally as lovely eaten cold. This isn't necessarily a summer recipe, but definitely one to keep for the winter!

Gluten Free Swedish Style Fishcakes

These amazing fish cakes are easily adapted from Jamie Oliver's 30 Minute Meals. Jamie really knows his stuff, these fishcakes are easy to make and are better than any of the shop bought kind.

The Ingredients

- 2 slices of gluten free bread (I use Warburtons or Genius Brown bread)

The recipe says
- 2 x 150g  salmon fillets (no skins deboned) 
- 1 x 300g haddock fillets (no skins deboned)
- 1 x 200g tuna stack

You can pretty much us whatever fish you want. I've tried various combos, my current fav is salmon, pollock & tinned mackerel - as long as it adds up to about 800g of fis.

1 lemon
Small fresh flat leaf parsley
1 clove of garlic

Whizz the bread in a blender and place on a sheet of tin foil or chopping board.

Gluten free breadcrumbs

Add all the fish to blender, grate the zest of 1 lemon, 2 tablespoons of the breadcrumbs & rip parsley leaves. Blend together until well mixed and chopped.

Tip the fish mix on a plate. With clean hands, split the mix into 4 equal parts & shape into patties (fish burgers).

Naked fishcake

Place the patties on the breadcrumbs, try to get an even coating of crumbs on each side of each the patties.

Dressed fishcake

Put a large frying pan on a medium heat & add a good lug of olive oil. Crush a garlic clove with the heal of your hand & add to pan. When its sizzling add the fish cakes to the pan with a fish slice.

Cook for about 5-7 minutes until its golden & then flip cook the other side for another 5-7 minutes.

Once done to your liking use the fish slice to transfer to your plate.

These are pretty chunky fish cakes, so 2 is enough for a every hungry person with a light crunchy salad. I like it with balsamic vinegar & gluten / dairy free mayo. 

For moderate hunger - this is enough for 4 people. Maybe with a nice potato salad. 

Nom-a-nom