Main Meals

Chicken, Watercress & Quinoa Salad

This recipe is kindly supplied by The Intolerant Gourmet and is free from wheat, dairy, egg, soya and yeast

2 tbsp of extra virgin olive oil
350g of cooked chicken
200g garden peas (frozen or fresh)
150g watercress
2 cloves of garlic, crushed
Zest of 1 lemon
Juice of ½ a lemon
30g broken cashew nuts
1 cup of quinoa
2 cups of chicken stock (alternatively use 2 heaped tsp of Marigold Swiss Vegetable Bouillon Powder GF, DF and yeast free vegetable stock)

Method

Begin by combining the garlic, watercress and lemon zest in a food processor and blitzing until minced and completely combined. Place the quinoa in a saucepan with a lid, pour over the stock, cover and bring to the boil. Once boiling, reduce the heat to its lowest setting and then leave to simmer very gently for 10 minutes. After 10 minutes, lift the lid and add the peas (whether frozen or fresh), re-cover and cook for a further 5 minutes or until all of the stock has been absorbed by the quinoa. Once cooked, set aside to cool down.

Heat a large heavy based frying pan, add the cashew nuts and lightly toast until golden in colour (you will have the shake the pan regularly for even cooking).

Meanwhile, cut the chicken in to small pieces, approximately 1cm in size. Once the quinoa has cooled, fluff up with a fork and transfer to a large mixing bowl. Gently stir in the watercress paste, add the chicken and cashew nuts, pour over the lemon juice and olive oil and season well. Toss thoroughly until well mixed and then serve.

Serves: 4

Beef Stir Fry

200g beef steak, thinly sliced
1tsp grated ginger
½ small onion-peeled and finely chopped
1 clove garlic-peeled finely chopped
½ medium red pepper- de-seeded and thinly sliced
1 medium carrot – chopped into thin matchsticks
1 stick celery – thinly sliced
100g bean sprouts
3 tbs olive oil 1tbs sesame oil
4tbs Marigold Bullion
Salt and Pepper

Method

1. Mix 2 tbs olive oil, garlic, ginger, salt and pepper in a bowl.
2. Add the beef and allow it to marinade for a couple of hours.]
3. Heat the remaining oil in a wok and add the onion. Fry over a low heat until soft. Increase the heat and add the beef, garlic and ginger, stir fry for another couple of minutes.
4. Add all the remaining vegetables continue to cook for a further 1-2 minutes
5. Finally add 3-4 tbs of Marigold stock, cover with a tight lid and let it heat through.
6. Serve immediately with steamed rice or glass noodles.

Servings: 4
Cooking time: 10 minutes
Ready in: 20 minutes

Cooking Tips: This recipe works just as well with chicken , pork or a selection of fresh vegetables.

Chicken Parcels

4 chicken breasts
4 sprigs thyme
1 cup marigold Bouillon
50g sprouted mung beans
Salt and pepper

Method

1. Place each chicken breast on a piece of tin foil and sprinkle with thyme leaves, mung beans and some salt and pepper.
2. Pour over the bouillon- ¼ cup per chicken breast and fold into parcels allowing room for steam to circulate.
3. Bake in a pre-heated oven (180’c) for approximately 20 minutes until cooked throughout.

Servings: 4
Preparation time: 10 minutes
Cooking time: 20 minutes
Ready in: 30 minutes

Bacon Rosti

450g potatoes-peeled
2tbs olive oil
1 small red onion finely chopped
4 rashers back bacon-with rind removed
1tbs potato flour/rice flour
Salt and pepper

Method

1. Parboil the potatoes for approx. 6 minutes, drain and set aside.
2. Whilst the potatoes are cooling down, cut the bacon into small pieces.
3. Heat the oil in a heavy bottomed pan over a low heat and gently fry the bacon and onion for 5 minutes. The onions should be translucent but not brown. Remove from the heat and set aside.
4. Coursley grate the par-boiled potatoes and combine them with the bacon, onion, remaining oil, flour and parsley. Season to taste.
5. Divide the mixture into 8 equal parts and place them on a greased baking tray.
6. Bake in a preheated oven (220’c) for 20-25 minutes.

Servings: 4
Preparation time: 15 minutes
Cooking time: 10 minutes
Ready in :25 minutes

Chicken Satay

1 onion- finely chopped
2 cloves garlic
2 coriander stalks
2tsp caster sugar
1tsp wheat free curry powder-e.g. Sharwood’s
½ tsp turmeric
1 tbs light olive oil
1 cup coconut milk
2 chicken breasts

Method

1. Soak wooden skewers in cold water for at least 30 minutes.
2. Blend the onion, coriander, garlic, sugar and salt until completely smooth.
3. Add the curry powder, tumeric, oil and coconut milk.
4. Chop the chicken breast against the grain into thin strips and add to the marinade. Refrigerate for a few hours.
5. Thread two to three chicken strips carefully onto the skewers and cook over a high grill or barbeque for 1-2 minutes of each side. Baste with a little marinade as they cook.

Servings: 6
Preparation time: 10 mins
Cooking time: 5 mins
Ready in: 20 mins

Mild Chicken Curry

2 tbs olive oil
1 med onion – finely chopped
1 clove garlic- finely chopped
2tsp Sharwoods mild curry powder-or another gluten free brand 4 chicken breast –cut into bite size pieces
140ml can of coconut cream
250ml Marigold Bouillion or chicken stock
1tsp arrowroot mixed with a little water
Salt and pepper
Fresh coriander to serve

Method

1. Fry onion and garlic in the oil until soft and golden.
2. Add curry powder and fry for a few more minutes.
3. Add chicken pieces and stir fry until golden brown
4. Add coconut cream, stock and arrowroot and cook until thickened.
5. Season to taste and serve on a bed of boiled rice.

Servings:4
Preparation time: 15 minutes
Cooking time: 15 minutes
Ready in: 30 minutes

Tofu and Spring Onion Quinoa Curry

This recipe is kindly supplied by Blue Lotus and is free from wheat, gluten, dairy, egg and nuts. Click on the link to go to their website or contact BlueLotus on 0116 2998122.

250g block of firm tofu
1 bunch spring onions (about 10)
2 medium sized tomatoes (about 200g)
100g quinoa
1tbs tomato puree
3 tbs sunflower oil
1/4 tsp whole cumin seeds
1/2 tsp turmeric powder
1/2 tsp coriander and cumin powder (available as a single mixed powder)
1/2 tsp garam masala
2/3 tsp red chilli powder (results in a mild curry)
1tsp salt
1/2tsp sugar

Method

1. Wash and drain tofu.
2. Cut the tofu into 1/2″cubes.
3. Heat 2tbs of oil in a deep frying pan or wok.
4. Add 1/4 tsp of whole cumin seeds and cook for 2 or 3 seconds until a little deeper in colour.
5. Add tofu, 1/4 tsp turmeric, 1/4 tsp coriander and cumin powder, 1/3 tsp red chilli powder, 1/2 tsp salt – mix and cook over medium heat for 10 minutes – stir every now and then to stop tofu sticking to bottom and spices burning. Remove to paper towel and set aside
6. Finely chop spring onions, garlic and tomatoes
7. Heat 1tbs of the oil in same frying pan or wok
8. Add spring onions and garlic, saute for 5 minutes on medium heat
9. tomatoes, tomato puree, 1/4tsp turmeric, 1/4tsp coriander and cumin powder, 1/3 tsp red chilli powder, 1/2 tsp salt, 1/2 tsp sugar, 1/2 tsp garam masala – stir and cook on medium heat for 5 minutes.
10. Wash 100g of quinoa in cold running water through a thin mesh strainer for a couple of minutes to remove the outer bitter coating
11. Mix in to the tomato and spring onion mixture
12. Heat and add 350ml of water – bring to the boil and then turn heat down to a gentle simmer, cover and leave for about 40 minutes or until liquid has evaporated and quinoa is cooked
13. Stir in the tofu and cook on low heat for a further 5 minutes
14. Serve with soya yogurt and some lightly toasted rhy bread

Servings: 4
Preparation time: 10 mins
Cooking time: 1hr 5 mins
Ready in: 1hr 15 mins