Serves 4-6
Ingredients
2 tbsp olive oil
1 whole chicken, cut into pieces
Salt and pepper
125ml white wine
20 garlic cloves, unpeeled
Finely grated zest of 2 lemons, and the juice of 1 lemon
1 sprig of thyme
1 bay leaf
300ml chicken stock
Pilaf Rice
25g butter
1 small onion, peeled and chopped
300g basmati rice
750ml chicken stock
Instructions
1. Preheat oven to 170c. Heat a large casserole or saucepan over a medium heat. Add the olive oil and chicken pieces, skin side down. Cook on both sides until golden brown. Season with salt and pepper. Pour off and discard any fat.
2. Add the wine and garlic cloves and boil for 2 minutes. Add the lemon zest and juice, the herbs and the stock. Bring to the boil, cover and bake in the oven for 30-40 minutes or until cooked.
3. To cook the rice, melt the butter in a casserole dish or saucepan, add the onion and season. Cover and cook over a low heat for 10 minutes or until soft. Add the rice and stir for 2 minutes until it crackles. Add the stock and some salt and pepper. Bring to the boil, then transfer to the oven to cook for 10 minutes. Cover and keep warm.
4. Serve the chicken with the rice in shallow bowls, sprinkled with chopped parsley. Squeeze the soft garlic out of the skin on to toasted baguettes.
Taken from Rachel Allen, Bake
Serves about 20
Ingredients
200g spinach
Olive oil
1 tbsp cumin seeds
2 x 420g tins chickpeas, drained
1 tsp paprika
1/2 tsp ground turmeric
2 tbsp chickpea (Gram) flour
Instructions
1. Wash the spinach, then place in a medium hot oiled pan and stir until wilted. Drain thoroughly, squeezing out any excess water, then finely chop.
2. Toast the cumin seeds in a dry hot pan for about 1 minute until aromatic and golden, then grind in a mortar with a pestle.
3. Place the chickpeas, cumin and spices, along with a good pinch of salt and pepper, in a blender and blitz to a fine paste (add 2-3 tbsp of water as needed). Add the spinach, sprinkle in the flour and mix well to combine.
4. Dust your hands with flour, then take a tablespoon of the mixture and mould in to an egg shape (or roll into a ball). Repeat with all the mixture, then place on a plate dusted with flour. Chill for at least an hour.
5. Preheat the oven to 120c. Heat some oil in a pan and shallow fry the koftas in batches over medium heat for 2-3 minutes until golden brown on all sides. Drain after frying, and keep them warm in the oven.
Taken from Gordon Ramsay's Ultimate Cookery Course
Serves 4
Ingredients
500g boneless chicken, cut in to small chunks
Olive oil
1 small onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
3cm piece of fresh root ginger, finely chopped
1 tsp ground coriander
1 tsp garam masala
1/2 tsp ground turmeric
Pinch of chilli powder
2 tbsp tomato puree
25g butter
For the Marinade
2 garlic cloves, peeled and finely chopped
4cm piece ginger, peeled and finely chopped
1 red chilli, deseeded and finely chopped
Juice of 1/4 lemon
2 tsp coriander seeds
1 tsp cumin seeds
1/2 tsp ground turmeric
150g natural yoghurt
Instructions
1. Make the marinade: Put the garlic, ginger, chilli and lemon juice in a bowl. Toss the chicken in the mixture, then set aside.
2. Continue preparing the marinade. Toast the coriander and cumin seeds in a dry pan for about 1 minute until aromatic and the coriander seeds pop. Grind to a powder, then mix with the turmeric, yoghurt and a pinch of salt and pepper.
3. Pour the yoghurt mixture over the chicken. Mix well, cover and leave to marinate for at least 2 hours.
4. When ready to cook, heat a large pan over a medium heat and add a little olive oil. When the pan is hot, saute the onion with a pinch of salt for 5 minutes. Add the garlic and cook until lightly golden before adding the ginger and cooking for a further minute.
5. Add the ground coriander, garam masala, turmeric and chilli powder and stir in to the onions until aromatic. Add the tomato puree and stir for 30 seconds. Add the butter and melt before stirring it through.
6. Remove the chicken from the marinade and wipe off any excess. Add the chicken pieces to the pan and cook for 10 minutes. Lower the heat, add the remaining marinade to the pan and cook gently for 5 minutes until piping hot. Taste and adjust the seasoning as necessary.
Taken from Gordon Ramsay's Ultimate Cookery Course
Serves 4
Ingredients
1 tbsp sunflower oil
1 onion, finely chopped
450g boneless, skinless chicken breasts, cut into chunks
165g korma paste
2 garlic cloves, crushed
500g sweet potatoes, cut into small chunks
400g can chopped tomatoes
100g spinach
basmati rice, to serve
Instructions
1. Heat the oil in a pan. Add the onion and cook over a low heat for 5 minutes, until soft. Increase heat slightly, add the chicken pieces and brown.
2. Stir in the curry paste and garlic, cooking for 2 minutes before adding 100ml water, the sweet potatoes and tomatoes. Simmer for 20-30 minutes until the chicken is cooked and the sweet potato is tender. Season to taste, add the spinach and remove from the heat, stirring until the spinach is wilted.
3. Serve with basmati rice.
Taken from BBC Good Food September 2013
Per serving: 373 kcal, 26g protein, 35g carbohydrates, 13g fat, 4g saturated fat, 7g fibre, 15g sugar, 1.9g salt
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.
Serves 4
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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
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
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