Turkey Meatball Caesar Salad

Serves 4

Ingredients
500g lean minced turkey
1 onion, finely chopped
small pack chives, snipped
125ml buttermilk
1 garlic clove, crushed
4 tbsp grated pecorino or Parmesan
2 shakes Tabasco
1 tbsp Worcestershire sauce
squeeze lemon juice
2 cos lettuces

Ingredients
1. Heat oven to 200c. In a bowl, mix the mince, onion, half the chives, 1 tbsp of the buttermilk, garlic, 2 tbsp on the Parmesan, half the tabasco and half the Worcestershire sauce with some seasoning. Shape in to about 20 small meatballs with lightly oiled hands. 
2. Arrange the turkey balls in a single layer in a roasting tin and cook for 10 minutes. Remove, turn the turkey balls. Cook for another 10 minutes. 
3. Meanwhile, tip the rest of the buttermilk in to a bowl with the remaining Parmesan, Tabasco, Worcestershire sauce and the lemon juice. Season and mix. Put the lettuce on top, toss together just before serving. Top with the meatballs, then sprinkle with chives. 

Taken from BBC Good Food September 2013

Tip: In substitute for Buttermilk, use equal parts soured cream, milk and plain yoghurt.  

Gluten Free Sweet and Sour Chicken

Serves 4

Ingredients
300g chickpeas
3 tbsp gluten-free all purpose flour
1/2 tsp salt
6 tbsp sparkling mineral water, ice cold
400g chicken breast, cut into strips
sunflower oil
1 red pepper and 1 yellow pepper, de-seeded and cut into strips
1 onion, finely chopped
2 tbsp fresh coriander leaves
rice, to serve
For sauce:
3tbsp gluten-free rice wine
1/2 tsp chilli flakes
2 garlic cloves, grated
1 tbsp gluten free fish sauce
3 tsp granulated sugar
juice of 1 lime

Instructions
1. For the sauce, place all the ingredients in a bowl, mix well and set aside.
2. In a large bowl, add the flour, salt and mineral water, then beat with a hand whisk to make a smooth batter. Add the chicken pieces and combine well to coat. Pour the oil in to the wok to a depth of 1 inch and heat until hot. Add the battered chicken pieces, several at a time, and cook for 4-5 minutes until golden. Remove and drain on paper towels.
3. Leave about 3 tbsp oil in the wok. On low-medium heat, add the peppers and chickpeas and stir fry for 2 minutes. Add the onion and cook for a minute longer. Add the sauce and cook for 1 minute to let it thicken slightly. Add the chicken and turn to coat well. Scatter over the coriander and serve with rice.

Taken from The Gluten-Free Cookbook

Per serving: 245kcal, protein 27.5g, Fat 7.5g, Sat Fat 1.1g, Carbohydrate 16.7g, Sugar 7.5g, Fiber 4.7g, Salt 0.7g

Oven Baked Sweet Potato Fajitas

Serves 4 

Ingredients
2 large sweet potatoes
1 onion, 2 red onions
1 large red pepper, deseeded 
1 tbsp vegetable oil
2 tbsp cider vinegar, or white wine vinegar
30g sachet fajita seasoning
1/2 small pack coriander, chopped
1/2 small pot low-fat soured cream
small iceberg lettuce, shredded
100g reduced-fat feta, crumbled

Instructions
1. Heat oven to 180c. Chop the veg into chunky wedges and toss in a large bowl with the oil, vinegar and fajita seasoning. Arrange in a single layer on a large baking tray and cook for 40 minutes (turn halfway through).
2. Meanwhile, make the wraps (See gluten free tortilla recipe). Once the veg is cooked, sprinkle with the coriander, then roll up in the wraps with a dollop of soured cream, some lettuce and crumbled feta on top. 

Taken from BBC Good Food September 2013

Lemon and Raspberry Muffins

Makes 15 (Cupcake size)

Ingredients
300g self raising flour
1 tsp bicarbonate of soda
150g caster sugar
6tbsp veg oil
150ml low-fat lemon yoghurt
Finely grated zest and juice of 1 small lemon
2 eggs, lightly beaten
150g fresh raspberries

Instructions
1. Preheat oven to 190c/375f. Line muffin tray with paper muffin cups.
2. Mix flour, bicarbonate of soda and sugar in a large bowl. In a separate bowl, mix together vegetable oil, yoghurt, lemon zest and juice and eggs. Add the wet ingredients to the dry ingredients with the raspberries and mix briefly until just combined.
3. Spoon the batter in to the prepared muffin cups. Bake for 15-18 minutes, or until risen and golden. Cool in the tin for 10 minutes, then turn out on to a wire rack.

Taken from Muffins Galore

Speckled Chocolate Muffins

Makes 15 (cupcake size)

Ingredients
50g rolled oats
275ml milk
2 tsp vanilla extract
250g plain flour
1 tbsp baking powder
1/2 tsp salt
110g caster sugar
150g plain chocolate, coarsely grated
1 egg, lightly beaten
100g butter melted

Instructions
1. Preheat oven to 200c/400f. Line muffin tray with paper muffin cases.
2. Put oats in a bowl and pour over the milk and vanilla extract. Stir, then leave to soak while you prepare remaining ingredients
3. Mix the flour, baking powder, salt and sugar in a large bowl. Stir in the chocolate. Stir the egg and melted butter in to the soaked oat mixture. Add the oat mixture all at once to the dry ingredients and mix briefly until just combined.
4. Spoon the batter evenly into the muffin cases. Bake for 18-20 minutes, or until risen and golden. Cool in the tin for 10 minutes, then turn out onto a wire rack.  

Tips: Use a mixture of plain, white and milk chocolate for a marbled effect.

Taken from Muffins Galore

Lemon Cheesecake

Serves 4

Ingredients
200g sweetened condensed milk
150g cream cheese
140ml double cream, whipped
2 large lemons
6 digestive biscuits, crushed
40g butter

Instructions
1. Melt butter slowly on stove and add the crushed digestive biscuits. Stir in until the butter is absorbed. Turn out in to a loose bottomed tin and pat gently. Refrigerate.
2. Place the soft cheese in a mixing bowl and soften with an electric mixer. Add the condensed milk slowly, then the double cream. Add the lemon rind (grated), then squeeze the lemon juice out of the lemons a little at a time whilst mixing. Once all the lemon juice is added, transfer to on top of the biscuit base and refrigerate for at least 1 hour.

Adapted from Nigella's Online Community Recipes

Pork Sliders

Ingredients
4 rashers of rindless smoked back bacon, finely chopped
olive oil
1 banana shallot, peeled and finely chopped
1 tsp smoked paprika
500g minced pork

Instructions
1. Fry the bacon in an oiled pan for about 5 minutes until almost cooked through. Add the shallot and continue to cook for 5 minutes until the shallot is tender and the bacon crisp. Sprinkle in the smoked paprika and mix well. Continue to cook for 1-2 minutes, then remove from the heat. Drain off any excess fat on kitchen roll.
2. Season the pork and mix well with the cooked shallots and bacon. Shape in to balls the size of golf balls and flatten in to patties.
3. Heat the oil in a large frying pan. Season the patties and cook for 1-2 minutes on each side, basting with the juices until cooked through. Turn off the heat and leave to rest in the pan. Top each patty with a slice of cheese, allowing it to melt slightly. 

Taken from Gordon Ramsay's Ultimate Cookery Course