This was an attempt to create crispy buttermilk chicken strips.
I took some skinless chicken thigh meat and cut it into chunky strips.
I then coated them in, well I wanted to use buttermlik, but I didn’t have any buttermilk, so I used some crème fraîche. The mix was then left for thirty minutes.
The chicken strips were then coated in a seasoned gluten free flour and deep fried.
Overall, thought they were tasty, I didn’t quite get the effect I was trying to achieve. I think next time I should actually use buttermilk.
Dare I call this dish paella? Well this Spanish inspired rice dish is a regular dish in our house.
I diced a red onion, red pepper and mushrooms. In a hot large frying pan, I put some olive oil and I cooked off some smoked pancetta bacon.
I then added the diced onion and pepper. When this was softened, I added 250g of paella rice. I ensured that this was then coated with the peppers and onions in the pan. I let this cook for a minute or so before adding a jar of paella paste from Waitrose.
After stirring in the paste I added some chicken stock. Stirred once and left it to cook.
Before serving I added some cooked sliced chorizo and chunks of lemon.
Having really enjoyed the Mexico City Nachos from Wahaca, I decided I would have a go at making them myself, which I really enjoyed. This was good, so I did it again.
I used some tinned black beans, this timeI used a can from Aldi. Previously I used Old El Paso black beans, the ones from Aldi were a lot cheaper and were a good replacement.
To the beans I added some tortilla chips. I then dressed the dish with guacamole, tomato salsa,, sour cream, grated cheese, and chopped fresh avocado. I garnished the dish with some homemade pink pickled onions.
It was a really nice and fresh dish, and was a good copy of the dish I had in London.
Having really enjoyed the Mexico City Nachos from Wahaca, I decided I would have a go at making them myself.
I used some tinned black beans, I added some tortilla chips, and then dressed the dish with guacamole, chorizo, sour cream, grated cheese and a homemade salsa.
It was a really nice and fresh dish, and was a good copy of the dish I had in London.
This is a different recipe to one I have used before.
85g of unsalted butter
100g of light brown sugar
30g of caster sugar
1 teaspoon of vanilla essence 200g of gluten free plain flour ½ teaspoon of xanthan gum
75g of white chocolate chips
1 large egg
Preheat the oven to 180℃ and line two baking trays with baking parchment.
Add the butter to a heat-proof mixing bowl. Melt the butter in a microwave for approx 50 seconds, until just liquid. Ensure it has fully melted.
Add the brown sugar and caster sugar to the warm butter, stir well.
Now the add the vanilla essence and the egg. Mix into a smooth batter consistency.
Sift the plain gluten free flour and xanthan gum into the batter and combine into a soft shiny cookie dough.
Add the white chocolate chips
Spoon the dough onto the baking trays and flatten the dough mix into cookies.
Put them into the oven to bake for 10-12 minutes.
They are ready when they are starting to brown slightly but will still be very soft. Leave them on the tray to cool for five to ten minutes before transferring carefully to a wire rack to cool.
In a large pan, gently melt 150g of dark chocolate, 50g of butter and 3 large spoons of Golden Syrup. The key here is gently, too harsh then the butter and chocolate will burn. Once it has melted then leave for 15 minutes. You need to leave it to cool down otherwise when you add the marshmallows they will melt.
Crush some gluten free biscuits. I used some gluten free shortbread from Tesco. I also added about 50g of gluten free rice cereal as well, foradded crunch. Then add 50g of small marshmallows.
This mixture is then stirred carefully to ensure that all the ingredients are coated in the chocolate mixture.
Spoon the mixture into either a greased lined baking tray or a foil tray. Press down into the tray and ensure that it is evenly spread.
Then sprinkle the top of the rocky road with decorations. I used small marshmallows.
Chill in the fridge and then cut into squares or slices.
I have had pickled red onion when I have been out for meals at Wahaca and Wagamama. It was something that I had thought about making myself. I have had success in making quick pickled peppers for salads, so thought I could do it.
I thinly sliced a red onion and then added salt, white wine vinegar and a small amount of sugar. I then added some dried Italian herbs as well.
This I then left for a few hours. I then drained it in a sieve and served with a salad. It was rather nice.
Back in the 1980s I do remember seeing packs of yellow savoury rice, often branded Golden Vegetable or similar. I also remember never having it and never buying it.
Over the last few years (or is that decades) I have been cooking Spanish inspired rice dishes (which I have been known to call paella), and a range of risotto dishes. When cooking paella and risotto I always use a specialist rice to ensure that it cooks right.
Well there I was cooking dinner and we decided on a rice dish, however I had no paella or risotto rice in the cupboard. I did however have some long grain rice. So reviewing a few recipes I came up with the following recipe.
1 onion
1 small red pepper
3 or 4 mushrooms
Pack of diced smoked pancetta
200g long grain rice
600ml boiling water
Knorr Chicken Stock Pot
1 teaspoon of Morrisons Chicken Seasoning
Tomatoes
Fresh parsley
Dice the onion, red pepper and mushrooms.
In a large frying pan, heat some olive oil.
Cook off the pancetta.
Add the onions and pepper and cook until softened.
Add the diced mushrooms and cook for another minute.
Stir in the rice.
Stir the stock pot into the boiling water and add to the rice mixture. Add the chicken seasoning.
Simmer for fifteen minutes until the rice is cooked.
Garnish the rice with chopped fresh tomato and chopped parsley.
I was wanting to make some gluten free chocolate muffins, and though I have been using this recipe recently I didn’t have any yoghurt in the fridge so needed to do something different.
175g gluten free self-raising flour
1 tsp gluten free baking powder
2 tbsp cocoa powder
125g golden caster sugar
125g softened unsalted butter 2 medium eggs
100g dark chocolate chips
20g of dark chocolate chunks for decoration
1 tbsp milk
Heat oven to 180C or 160C fan and line a 12-hole muffin tin with 8 paper cases.
Cream the butter and sugar together until light and creamy.
Beat in one of the eggs and then beat in the second egg.
Mix in the flour, cocoa powder, baking powder, chocolate chips and the milk.
