Homemade BBQ Sauce

Ingredients
Olive oil
1 small onion, peeled and finely diced
2-3 garlic cloves, finely chopped
1 tbsp brown sugar
1 tsp smoked paprika
1 tbsp cider vinegar
2 tsp Worcestershire Sauce
6 tbsp tomato ketchup

Instructions
1. Heat the oil in a frying pan, add the onion and garlic with some seasoning and the sugar. Fry for 5 minutes until softened. Add the paprika and stir to combine. Cook for 10-15 minutes until the onion is caramelising, then add the vinegar and let it cook for a couple of minutes.
2. Add the Worcestershire sauce and tomato ketchup, mix well and continue to cook for about 8 minutes until the sauce has reduced. Taste and add the seasoning as necessary. Remove from the heat and set aside. 

Taken from Gordon Ramsay's Ultimate Cookery Course

Gluten Free Lemon and Raspberry Sponge Cake

Serves 12

Ingredients
450g pot gluten free lemon curd yoghurt
150ml sunflower oil
3 large eggs
300g golden caster sugar
300g gluten free self raising flour blend
25g ground polenta
1 tsp xanthan gum
1 tsp gluten-free baking powder
150g pack raspberries
170ml pot double cream

50g icing sugar, sifted

zest of 1 lemon, plus 1 tbsp juice

Instructions
1. Heat oven to 180C/160C fan/gas 4. Grease and line the base of 2 x 20cm non-stick round sandwich tins with baking parchment. 
2. Beat 250ml of the yogurt with the oil and eggs. In a large bowl, mix the sugar, flour, polenta, xanthan gum and baking powder until well blended. Pour the yogurt into the flour mixture and stir well. Fold in half the raspberries, then divide the mixture equally between the tins.
3. Level and bake for 25-30 mins until firm and cooked all the way through when an inserted skewer comes out clean. Cover with foil after 20 mins if the top is getting too brown. Cool in the tins.
4. Stir the icing sugar, lemon zest and juice together to make a runny icing. Drizzle over the cake and leave in a cool place to set before serving.
4. Whip the cream until just holding its shape, then stir in the remaining lemon yogurt, trying not to knock out any air. Use to sandwich cakes together, with the remaining raspberries scattered inside.

Taken from BBC Good Food Magazine August 2013

Sweet Potato Cakes with Onion Seeds and Bacon

Serves 6
 
Ingredients
2 medium sweet potatoes, skin on
2 large eggs, lightly beaten
1 cup rice flour
3 tsp gluten-free baking powder
1/2 tsp freshly ground nutmeg
1 tbsp black onion seeds
salt and pepper
knob of butter
bacon to serve

Instructions
1. Cook the whole potatoes in a pan of water for about 15-20 minutes, until soft, then drain. When cool enough to handle, peel and mash until smooth. Add the eggs and mix well. Set aside.
2. Sift the flour and baking powder into a bowl, add the nutmeg, and mix. Add the sweet potato and stir gently to mix. Don't overwork the mixture or it will get sloppy. Stir in the onion seeds and season with salt and pepper.
3. In a non-stick frying pan, heat a little butter. Add 1 heaped tablespoon of the mixture and flatten slightly with a palette knife. Cook for 4-5 minutes until the underside becomes golden, then flip and cook the other side. Repeat with the rest of the batter. Serve with bacon.

Taken from The Gluten Free Cookbook

Per Serving: 210kcals, protein 6g, Fat 5g, Sat Fat 1.6g, Carbohydrate 36g, Sugar 4g, Fiber 2g, Salt 0.8g 

Chorizo and Apple Sausage Rolls

Makes 12

Ingredients
small knob of butter
1 small eating apple, peeled and finely diced
6 chorizo style sausages
small handful parsley, chopped
375g pack puff pastry
3 tbsp apple sauce
1 egg, beaten
2 tbsp poppy seeds

Instructions
1. Put the butter and apple in a small plan and cook for 5 minutes until the apple has softened, then cool.
2. Remove the sausage skins and put the meat in a bowl. Add the cooled apple and the parsley, and mash together with a fork, or your hands.
3. Heat the oven to 200c/180c fan. Roll out the pastry to a rectangle, roughly 32cm x 20cm. Cut in half, so that there are 2 long thin rectangles. Spoon the apple sauce down the centre of each piece of pastry. Shape the chorizo mixture in to 2 long sausages and put on top of the apple sauce. Brush the edges of the pastry with a little beaten egg, then bring the pastry together on one side to enclose the filling. Seal by pressing the pastry with a fork.
4. Cut the sausage rolls into smaller pieces, each about 7cm long, and arrange on 2 baking trays. Brush with egg then sprinkle with poppy seeds. Cut small slashes into each roll.
5. Bake for 25-30 minutes, changing the trays over halfway through the cooking time.

Taken from BBC Good Food Magazine June 2013

Turkey Meatball Curry

Serves 4

Ingredients
500g turkey mince
1 tbsp veg oil
1 onion, roughly chopped
thumb sized piece of ginger, peeled and chopped
1 garlic clove
small bunch coriander, roughly chopped
432g can pineapple chunks in juice, drained (reserve the juice)
4 tbsp Korma paste
6 tbsp ground almonds
400ml can low-fat coconut milk

Instructions
1. Season the turkey mince and shape into mini meatballs, about the size of a large cherry. Heat the oil in your widest pan, add the meatballs and cook, rolling them around the pan, for 8 mins until brown all over. 
2. Meanwhile, in a food processor, blend the onion, ginger, garlic, coriander stalks and 2 tbsp of the reserved pineapple juice to a paste.
3. Push the meatballs to one side of the pan, tip the onion mixture into the space and cook for a few mins until softened. Add the curry paste and stir for 1 min, coating the meatballs. Add the ground almonds, coconut milk, pineapple chunks, another 2 tbsp of the reserved pineapple juice and a little seasoning.
4. Simmer, uncovered, for 10 mins until thickened a little. Serve with basmati rice and naan bread.
 

Tangy Turkey Sloppy Joes

Serves 6

Ingredients
1 tbsp olive oil
2 small red onions, chopped
2 garlic cloves, chopped
500g turkey mince
1 tsp ground cumin
1 tsp hot smoked paprika
2 tbsp soft brown sugar
125ml cider vinegar, plus 1 tbsp
500ml passata
75ml low fat mayonnaise
1 tbsp golden caster sugar
1/2 head of celeriac, peeled and grated
2 carrots, grated

Instructions
1. Heat the oil in a large frying pan. Add half the onions, the garlic and some seasoning, and cook for 5 minutes. Add the mince and cook until thoroughly browned. Add the cumin, paprika, brown sugar and 125ml cider vinegar, and cook for 5 minutes more. Pour in the passata na dcook for another 10 minutes. Set aside and keep warm.
2. In a mixing bowl, combine the 1 tbsp vinegar, mayo, a little seasoning and the caster sugar. Add the celeriac, carrots and remaining onions, and mix well. Serve the mince on top of the buns, topped with the celeriac slaw.

Taken from BBC Good Food Magazine, July 2013

Chicken Tikka Burgers

Serves 6

Ingredients
6 small chicken breasts
6 burger buns
2 tbsp tomato puree
250g Greek yoghurt
thumb sized piece of ginger, finely grated
4 garlic cloves, crushed
2 tbsp garam masala
1/2 tsp ground cinnamon
1/2 tsp ground cayenne pepper
juice of 1 lemon

Instructions
1.  Mix the marinade ingredients in a bowl. Open out each chicken breast and flatten slightly. Place the chicken in the marinade (all the ingredients) for 2-3 hours.
2. Heat the BBQ or grill, griddle the chicken for 4-5 minutes on each side until cooked through. Place the chicken in buns with salad and chutney.

Taken from BBC Good Food Magazine, July 2013