Gluten Free Dough Sticks

Ingredients

225g gluten free flour
1 tsp Xanthan Gum
pinch of salt
1 tsp caster sugar
1 tsp yeast
1 egg
3 tbsp oil
120ml water


Instructions
1. In a bowl, mix all the dry ingredients together
2. Make a well in the middle of the dry ingredients, add the egg and oil
3. Gradually add the water and mix together with a spoon
4. Knead the dough well on a floured surface
5. Leave to rest in a bowl, covered with a towel, for 30 minutes
6. Preheat the oven to 200c. Divide the dough into small batches and roll in to sticks.
7. Bake for 15-20 minutes or until risen and browned on top

Taken from The Gluten Free Student Cookbook

Veggie Burgers

Serves 3

Ingredients

15g butter
125g chestnut mushrooms, finely chopped
1 small leek, finely chopped
1 small green chilli, halved, seeded and finely chopped
1 tsp sugar
1 garlic clove, crushed
2x 400g cans butter beans or cannellini beans, drained and rinsed
salt and pepper
gluten free plain flour (or gram flour) for coating
4 tbsp olive oil

Instructions
1. Melt the butter in a frying pan, add the mushrooms and leek and cook for 2-3 minutes until farily soft. Add the chilli, sugar and garlic, and stir fry for 2-3 minutes Add the beans an cook, stirring for 1 minute.
2. Remove from the heat, season well and mash with a potato masher until the beans are broken with no large lumps. Shape in to 6 burgers.
3. Sprinkle some flour on to a plate and season with salt and pepper. Coat each side of teh burgers in flour
4. Heat the oil in a frying pan, add the burgers and cook each side 3-4 minutes on each side until golden brown and heated through 

Notes: I would try this with kidney beans next time. We used 1 can each of butter and cannellini beans. Would also consider using some Indian spices to make them a bit more flavorsome. 

Taken from Mary Berry Complete Cookbook

 

Cheese and Garlic Stuffed Chicken

Serves 2

Ingredients

2 boneless chicken breasts
10g butter
½ onion, finely chopped
1 garlic clove, crushed
60g soft cheese
1 tsp chopped fresh tarragon
½ egg yolk
pinch of grated nutmeg
salt and pepper

Instructions

1. Make the stuffing: melt the butter in a small saucepan, add the onion and garlic, and cook gently for a few minutes until soft but not coloured. Turn into a bowl, and leave to cool slightly.

2. Add the soft cheese to the onion mixture with the tarragon, egg yolk and nutmeg. Season with salt and pepper and mix well.

3. Stuff the chicken breast: spread the cheese mixture over the chicken and then gently press the skin/flap back on top. Put the chicken in an ovenproof dish and brush with melted butter

4. Roast in a preheated oven at 190c for 25-30 minutes until cooked through. Cut each breast into diagonal slices and serve.

Notes: We replaced tarragon with parsley, but it wasn't very flavoursome. In the future, may try fennel seeds in place of the tarragon. 

Taken from Mary Berry Complete Cookbook 

Sticky Honeyed Chicken Drumsticks

Serves 2

Ingredients

6 chicken drumsticks
125g (4oz) plain yoghurt
1 tbsp clear honey
½ tsp ground coriander
salt and black pepper

Instructions
1. Make the marinade: combine all ingredients. Turn the drumsticks in the marinade. Cover and leave to marinate in the fridge for at least 30 minutes
2. Place the drumsticks under a hot grill, 10cm from the heat. Grill, turning frequently and basting with the marinade, for 20 minutes until crisp brown and cooked through.

Taken From Mary Berry Complete Cookbook

Notes: Served with roasted parsnips, carrots and polenta 

Crisp Italian Chicken and Polenta

Serves 2

Ingredients
250g pack ready-to-use polenta
25g Parmesan, grated
2 skin-on, boneless chicken breast fillets
100g cherry tomatoes
leaves from a few sprigs rosemary, torn
1 garlic clove, sliced
2 tbsp olive oil

Instructions
1. Heat oven to 220c. Using your fingers, roughly break up the polenta into small chunks and scatter int he bottom of a small roasting tin. Tip in the Parmesan and mix. Sit the chicken breasts, cherry tomatoes, rosemary and garlic on top of the polenta. Drizzle with olive oil, then season to taste.
2. Roast for 25 minutes until the chicken is crisp and golden, and the polenta and cheese are turning crusty around the edges.

Notes: Can use skinless chicken breasts and still very tasty! An alternative is to add tomato pesto and add a few dollops on top of the chicken to keep it moist!

Taken from BBC Good Food (October 2005)

Creamy Fish Curry

Serves 2

Ingredients
250g basmati rice
1 1/2 tbsp mild curry paste
1 onion, thinly sliced
200g reduced-fat coconut milk
1/2 chicken stock cube
70g green beans
200g frozen white fish, defrosted and chopped into chunks
1/4 bunch spring onions, sliced

Instructions
1. Cook the rice. Meanwhile, heat the curry paste with a splash of water in a frying pan with a lid Add the onion and gently cook until soft. Pour in the coconut milk and crumble on the stock cube. Simmer to make a smooth sauce, adding a splash of water if it's too thick.
2. Stir in the beans, then top with the fish. Cover and simmer for 10-12 minutes until the fish is cooked through. Drain the rice. Sprinkle the curry with the spring onions and serve with the rice.  

Taken from BBC Good Food (February 2013)

Notes: We used frozen cod loins, and no green beans.  

Peri Peri Chicken with Spicy Rice

Serves 4

Ingredients
4 skin-on chicken thighs and 4 chicken drumsticks
6 tbsp piri piri marinade
1 tbsp sunflower oil
2 peppers, any colour
1/2 bunch spring onions, sliced, white and green parts separated
4 tbsp tomato puree
1 tbsp sweet smoked paprika
250g cooked rice, stored in the fridge for a day

Instructions
1. Heat oven to 200c. Slash each piece of chicken 3 times, so the marinade can really flavour the meat. Pour over the sauce and leave in the fridge to marinate. Arrange skin side up in a roasting tin. Cook for 30 minutes, then increase heat to 220c and cook for 15 mins more until the skin is crispy and golden.
2. When the chicken is almost ready, heat the oil in a frying pan. Cook the peppers and white parts of the spring onions for 5 minutes. Add the puree and paprika, stir, then add the rice, breaking up with a wooden spoon so all the grains are coated well. Heat until piping hot. Scatter the green parts of the spring onion on top and serve with the chicken.

Notes: We used Sun-dried Tomato Piri Piri marinade. Cooking the rice in advance means it separates more easily and maintains its texture.

Taken from BBC Good Food February 2013