glutenfreenetwork.com » Entrées

Chicken Goujons

lauraj — Tue, 06 Dec 2011 17:44:55 +0000

Not familiar with the term “goujon”? It’s a strip of chicken or fish coated in breadcrumbs and deep fried. In the U.S., people frequently refer to these as chicken “fingers,” although I’ve never seen a chicken with fingers. ;)

Chicken Goujons

Author: http://www.dietaryspecials.co.uk/

Prep time: 10 mins

Cook time: 12 mins

Total time: 22 mins

Serves: 2-4

These tasty strips of crumb coated chicken are great for children and adults alike. Accompany with a green or rice salad and wedges and dips for a he Suitable for people diagnosed with coeliac disease, those who are suffering from a gluten and wheat allergy or intolerance.

Ingredients

125g dried DS-gluten free breadcrumbs (see recipe below)
1 large egg, beaten
300g mini chicken breasts
Sea salt and cracked black pepper
Oil for shallow frying

Instructions

Place egg in a shallow dish and the dried crumbs on a plate.
Season the chicken pieces. Dip into the egg, ensure they are well coated and place in the breadcrumbs, turn several times and press the crumbs
down on each piece.
Heat the oil in a non-stick frying pan until hot, fry the chicken goujons in batches for 5-6 minutes, turning once.
Drain on kitchen paper and serve immediately with a green or rice salad, dips or wedges.

Note: Dried breadcrumbs are really easy to make and are extremely versatile – enabling you to make a variety of breaded dishes that are truly excellent.
Use DS-gluten free White Ciabatta Rolls to make 125g.
1. Place rolls in food processor to crumb.
2. Place crumbs on a baking sheet in the oven until the crumbs are dry and crisp (taking care not to burn). The crumbs can be stored in a jar or polythene bag for up to one week in the refrigerator.

Thai Style Fish Cakes

lauraj — Mon, 28 Nov 2011 23:49:24 +0000

This yummy recipe was submitted by http://www.dietaryspecials.co.uk/.

Do you have a recipe you’d like to share? Send it to us and let us feature in on our site!

Thai style fish cakes

Recipe type: Main

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 4

Zingy flavours and crunchy textures make this dinner a mid-week favourite. Accompany with sweet chilli dipping sauce and stir fry vegetables. Suitable for people diagnosed with coeliac disease, those who are suffering from a gluten and wheat allergy or intolerance.

Ingredients

4 DS-gluten free White Ciabatta Rolls, made into breadcrumbs (please link http://www.dietaryspecials.co.uk/gluten-free-products/our-products/bread/white-ciabatta-rolls/ )
450g skinned white fish fillet, such as cod or haddock cut into chunks
2 tbsp Thai red curry paste gluten free
1 tbsp Thai fish sauce
2 medium eggs
1 tsp granulated sugar
1 1/2 tbsp chopped fresh coriander
75g green beans, finely shreaded, blanched
Oil for shallow frying

Instructions

Method
Combine the fish, curry paste, fish sauce and 1 egg in a food processor and process for 15 seconds.
Add the sugar, coriander, beans and 1/4 of the breadcrumbs, process lightly.
Remove the mixture from the processor and place in a bowl. Divide mixture into 8 and shape into a round flat cake.
Place the remaining egg, beaten, into a shallow bowl and the breadcrumbs onto a plate. Coat each fishcake in the egg and then toss in the
breadcrumbs so it is lightly coated.
Heat the oil in a medium frying pan. Fry half the cakes at a time, turning once during the cooking process, for about 6-8 minutes or until golden
brown and cooked in the centre and then repeat the process.
Remove and drain on kitchen paper.
Serve with sweet chilli dipping sauce and accompany with stir fry vegetables.

Corn Chowder

lauraj — Mon, 22 Feb 2010 21:14:57 +0000

This is the way your grandparents warmed up on a winter’s day… there’s nothing more comforting than a hearty soup! Serve with cornbread or crackers and a salad, and you’re all set!

Ingredients

2 tablespoon butter or margarine
1 cup chopped onion
½ cup chopped celery
1½ cups diced, pared potatoes (cut in ½-inch cubes)
2 cups corn. fresh or frozen
1½ cups water
2 chicken bouillon cubes
¼ teaspoon thyme
1 cup milk
1 cup light cream
Salt and pepper to taste

Procedure

1.In a medium saucepan, melt butter; add onion and celery and cook until tender.
2. Add potatoes, corn, salt, pepper, water, bouillon cubes, and thyme.
3. Cover and simmer for 15 minutes, or until potatoes and corn are tender.
4. Add milk and cream. Heat through.

Tips, Notes, and Variations
If cooking outdoors, you can substitute evaporated milk or powdered milk.

I like to spice it up with some minced jalapeno pepper, or try chopped red or green bell pepper if you need to be more cautious!

This article is licensed under the GNU Free Documentation License. en.wikibooks.org/wiki/Cookbook:Corn_Chowder.

Nick’s Cinnamon Chicken

lauraj — Tue, 02 Feb 2010 15:33:57 +0000

I always love to find a new recipe with a different take on common ingredients – and this one fills the bill!

Ingredients

2-3 chicken breasts
~3 tablespoons olive oil
1 small onion, diced
1 can (28oz/800ml) whole tomatoes
3 cloves of garlic, minced
2 cinnamon sticks
1/4-1/2 peach, chopped finely OR 1-2 tablespoons honey
1 splash of vinegar
salt and pepper to taste
enough pasta for 4 servings (cheese tortellini is good)

Procedure

1. Heat olive oil in a medium saucepan. LIGHTLY brown chicken breasts – don’t cook them through.
2. Add the onion and fry for a couple of minutes.
3. Add peach (if you’re using peach) and fry for another minute.
4. Cut the tomatoes in half and add them.
5. Add everything else and simmer, covered, for 45 minutes, stirring occasionally. Remove the lid and let it simmer for about 15 more minutes.
6. In the meantime, cook the pasta according to the directions on the package.
7. Remove cinnamon sticks from sauce. Serve over hot pasta with freshly grated Parmesan and garlic bread.

Serves 4.

This article is licensed under the GNU Free Documentation License. en.wikibooks.org/wiki/Cookbook:Nick’s_Cinnamon_Chicken.

Gluten-Free Dino Kale, White Beans and Pasta

lauraj — Sun, 08 Nov 2009 19:13:44 +0000

On the surface, I don’t think of kale and white beans as two of the more interesting ingredients, but this recipe sounds like it might refute that theory!

www.examiner.com/x-13910-SF-GlutenFree-Food-Examiner~y2009m10d25-Gluten-free-dino-kale-white-beans-and-pasta-recipe

Vegetarian & Gluten-free Sloppy Joes

lauraj — Wed, 25 Mar 2009 18:23:26 +0000

This looks really yummy and a great easy meal:

http://eatdrinkbetter.com/2009/03/24/cheap-organic-recipe-vegetarian-and-gluten-free-sloppy-joes/

Honey Peppered Salmon

lauraj — Sun, 14 Dec 2008 15:11:07 +0000

Ingredients

¼ cup olive oil
1 tablespoon honey
2 tablespoons Dijon mustard
3 cloves garlic, minced
2 teaspoon cayenne
½ teaspoon ground coriander
2 tablespoons fresh lemon juice
Kosher salt, to taste
4 (6-ounce) center-cut salmon fillets

Directions

In a shallow dish, combine oil, honey, mustard, garlic, cayenne, coriander, lemon juice, and salt.

Mix well.

Add salmon and let marinate at room temperature for 30 minutes.

Preheat oven to 350°F.

Grease a baking dish.

Remove salmon from marinade and place in a prepared dish.

Bake for 10 to 12 minutes or until desired “doneness”.