Pork with Tuscan Beans

Serves 2

Ingredients

2 pork chops

1 tsp olive oil

juice of 1 lemon

½ tbsp olive oil

½ onion, finely chopped

300g cannellini beans, drained and rinsed

2 sage leaves, roughly chopped

150g chopped tomatoes

Instructions

1. Heat the olive oil in a small saucepan, add the onion and cook over a low heat for 10 mins, stirring occasionally.

2. Add the beans, chopped sage and tomatoes. Bring to a gentle simmer and cook for 15 minutes. Season.

3. Meanwhile, heat the grill. Season the pork with pepper and drizzle with olive oil. Grill for 5 mins on each side. Sprinkle over the lemon juice.

4. Serve with the beans, topped with sage leaves.

Taken from BBC Good Food - February 2013

Gluten Free Tortillas

Ingredients

1 tsp Xanthan Gum
1 tsp sugar
1 tsp salt
1/2 tsp baking powder
125g Gluten Free Plain Flour
200ml Warm Water
2 tbsp melted butter (or oil)


Instructions
1. Add all the dry ingredients together, and mix.
2. Add the melted butter and gradually add the water until it forms a dough
3. On a well floured surface, knead the dough well. Separate into 4 small balls (may make more)
4. Flour 2 sheets of cling film. Place a ball between the two sheets and gently roll out. Repeat for the remainder of the dough
5. Add a little oil to a non stick pan and carefully add each rolled out tortilla
6. Cook until golden on each side

Taken from The Gluten Free Cookbook

Notes: They won't be perfectly circular, and it will take a little practice to get the right thickness, but they're tasty! 

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)