Recipes

Berry Meringue Mess

Berry Meringue Mess

Couverts6
Deel op Facebook Print Recipe

Ingredients

  • 3 egg whites
  • 250 g caster sugar
  • 1 teaspoon white wine vinegar
  • 300 ml double cream
  • 200 g raspberries plus extra, left whole, to decorate
  • 200 g strawberries hulled and quartered, plus extra, left whole and unhulled, to decorate
  • 2 tablespoons icing sugar
  • 2 tablespoons cream liqueur

Instructions

  • Line 2 large baking sheets with nonstick baking paper.
  • Whisk the egg whites in a large clean bowl until they form stiff peaks.
  • Add the sugar a spoonful at a time and continue to whisk until thick and glossy.
  • Fold in the vinegar with a large metal spoon.
  • Spoon or pipe 12 meringues on to the prepared baking sheets.
  • Place in a preheated oven, 150°C (300°F), Gas Mark 2, for 1 hour, then switch off the oven and leave the meringues to cool completely.
  • When cool, roughly crush the meringues.
  • Whip the cream in a large bowl until it forms soft peaks.
  • Roughly crush together the raspberries and strawberries and stir into the cream.
  • Fold in the crushed meringues, icing sugar and cream liqueur.
  • Spoon into 6 tall glasses, decorate with extra berries and serve immediately.

Notes & Wine Advice

For mango & passion fruit mess,

make the meringues as for Berry meringue mess and roughly crush. Whip the cream with 2 tablespoons icing sugar in a large bowl until it forms soft peaks. Peel and stone 1 large mango and purée half the flesh in a food processor or blender. Chop the remaining mango flesh and stir all the mango into the cream mixture with the scooped flesh of 2 passion fruit. Fold in the crushed meringues and serve immediately.
Calories per serving 482

Nutrition values

Calories: 475 kcal
————————————————————————————————–
Course; Dessert / Fruit

Turkey Balls With Minty Quinoa

Turkey Balls With Minty Quinoa

Couverts4
Deel op Facebook Print Recipe

Ingredients

  • 2 tablespoons olive oil
  • 1 onion finely chopped
  • 1 garlic clove crushed
  • 1 courgette grated
  • 400 g minced turkey
  • 1 teaspoon cumin seeds
  • 50 g feta cheese
  • 20 g parsley chopped
  • 250 g quinoa
  • 200 g frozen peas
  • 20 g mint chopped
  • grated rind and juice of 1 lemon
  • 100 g rocket leaves

Instructions

  • Heat½ tablespoon of the oil in a frying pan, add the onion and garlic and fry for 4–5 minutes until softened, then leave to cool.
  • Mix together the cooked onion and garlic, courgette, turkey, cumin seeds, feta and half the parsley in a bowl.
  • Shape into 12 balls and place on a baking sheet.
  • Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes until cooked through.
  • Meanwhile, cook the quinoa in a saucepan of boiling water according to the packet instructions.
  • In a separate pan of boiling water, cook the peas until tender.
  • Drain the quinoa and peas, then transfer to a bowl and stir in the mint, remaining parsley, lemon rind and juice and rocket leaves.
  • Serve the meatballs with the quinoa, drizzled with the remaining olive oil.

Nutrition values

Calories: 474 kcal
————————————————————————————————–
Course; Main Course / Turkey
Diets; Gluten-Free

Bacon & Leek Tortilla

Bacon & Leek Tortilla

Couverts4
Deel op Facebook Print Recipe

Ingredients

  • 4 tablespoons olive oil
  • 2 leeks trimmed, cleaned and thickly sliced
  • 350 g new potatoes sliced
  • 4 back bacon rashers chopped
  • 6 large eggs
  • 75 g mature Cheddar cheese grated
  • salt and pepper

Instructions

  • Heat the oil in a large flameproof frying pan, add the leeks and potatoes and sauté for 8–10 minutes, stirring frequently, until golden and tender.
  • Add the bacon and fry for a further 4–5 minutes until cooked through.
  • Meanwhile, beat the eggs in a large bowl and add the cheese.
  • Season well.
  • Stir the potato mixture into the beaten eggs, then return to the pan and cook over a low heat for 8–10 minutes, making sure the bottom does not overcook.
  • Place the pan under a preheated hot grill and cook for a further 3–4 minutes until the tortilla is cooked through and golden.
  • Serve cut into wedges.

Notes & Wine Advice

For leek, butternut & bacon soup,

heat 2 tablespoons olive oil in a saucepan, add 3 trimmed, cleaned and diced leeks and 400 g peeled, deseeded and diced butternut squash and cook for 3 minutes. Pour in 900 ml hot gluten-free vegetable stock and bring to the boil, then reduce the heat and simmer for 4–5 minutes until the vegetables are soft. Meanwhile, cook 4 back bacon rashers under a preheated hot grill until crisp, then roughly chop. Stir 300 ml soya milk into the soup, then, using a hand-hand blender, blend the soup until smooth and season to taste. Ladle into 4 bowls and serve sprinkled with the bacon.
Calories per serving 249

Nutrition values

Calories: 483 kcal
————————————————————————————————–
Course; Pork / Tortilla
Diets; Gluten-Free

Creamy Prawn Curry

Creamy Prawn Curry

Couverts4
Deel op Facebook Print Recipe

Ingredients

  • 1 tablespoon sunflower oil
  • 1 onion finely chopped
  • 12 curry leaves
  • 3 tablespoons gluten-free curry paste
  • 200 ml gluten-free fish stock
  • 600 ml coconut milk
  • 300 g green beans halved
  • 400 g raw peeled king prawns
  • coriander leaves to garnish

Instructions

  • Heat the oil in a wok or large frying pan, add the onion and cook for 3–4 minutes until soft.
  • Add the curry leaves and cook for a further 1 minute.
  • Stir in the curry paste and cook for 2 minutes, then pour in the stock and coconut milk and bring to the boil.
  • Reduce the heat and simmer for 10–12 minutes.
  • Add the beans and cook for 5 minutes until just tender, then add the prawns and cook for a further 3 minutes until the prawns turn pink and are cooked through.
  • Serve sprinkled with a few coriander leaves.

Notes & Wine Advice

For spicy prawns,

heat 1 tablespoon olive oil in a frying pan, add 3 peeled and chopped garlic cloves and 1 chopped red chilli and cook for 1 minute, then add 500 g raw peeled tiger prawns and cook for 3–4 minutes until the prawns turn pink and are cooked through. Serve on a bed of crisp lettuce leaves, sprinkled with the juice of 1 lime, pepper and a few coriander leaves.
Calories per serving 135

Nutrition values

Calories: 482 kcal
————————————————————————————————–
Course; Curry / Fish
Diets; Gluten-Free

Sea Bass With Spinach Dhal

Sea Bass With Spinach Dhal

Couverts4
Deel op Facebook Print Recipe

Ingredients

  • 1½ tablespoons olive oil
  • 1 onion finely diced
  • 2 garlic cloves finely chopped
  • 1 green chilli deseeded and finely chopped
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 2 teaspoons garam masala
  • 200 g red lentils
  • 400 g can chopped tomatoes
  • 600 ml gluten-free vegetable stock
  • 4 sea bass fillets about 150 g each
  • 225 g spinach
  • handful of coriander leaves chopped
  • salt and pepper
  • 1 tablespoon toasted flaked almonds to garnish

Instructions

  • Heat 1 tablespoon of the oil in a pan, add the onion and fry for 5 minutes until soft.
  • Stir in the garlic and chilli and cook for a further 1 minute.
  • Add the seeds and garam masala and continue to cook for 2 minutes.
  • Stir in the lentils, tomatoes and stock and bring to the boil.
  • Reduce the heat and simmer for 20 minutes.
  • Meanwhile, heat the remaining oil in a separate large frying pan and cook the sea bass for 3–4 minutes on each side until cooked through.
  • Stir the spinach and chopped coriander through the lentils until just starting to wilt, then season.
  • Divide the dhal between 4 plates and top each one with a sea bass fillet.
  • Serve sprinkled with toasted flaked almonds.

Notes & Wine Advice

For grilled sea bass with garlicky spinach,

cook 4 x 150 g sea bass fillets under a preheated hot grill for 3–4 minutes on each side until cooked through. Meanwhile, place 750 g spinach in a saucepan and pour over a little boiling water, cover and cook for 1–2 minutes until the leaves start to wilt, then drain. Heat 1 tablespoon olive oil in a large frying pan and cook 3 tablespoons pine nuts and 2 chopped garlic cloves for 2–3 minutes, then stir in the wilted spinach. Divide between 4 plates and top with the sea bass fillets.
Calories per serving 301

Nutrition values

Calories: 438 kcal
————————————————————————————————–
Course; Fish / Vegetables
Diets; Gluten-Free

Nutty Stuffed Plaice Parcels

Nutty Stuffed Plaice Parcels

Couverts4
Deel op Facebook Print Recipe

Ingredients

  • 2 tablespoons rapeseed oil
  • 75 g chestnut mushrooms chopped
  • 75 g roasted chopped hazelnuts
  • ½ tablespoon chopped parsley
  • 4 plaice fillets skinned
  • 4 tablespoons white wine
  • 25 g butter cut into 4 pieces
  • 400 g new potatoes halved
  • 4 Little Gem lettuces quartered
  • 1 tablespoon chopped mint
  • pepper

Instructions

  • Heat 1 tablespoon of the oil in a frying pan, add the mushrooms and cook for 5 minutes until softened.
  • Stir in the hazelnuts, then remove from the heat and stir in the parsley.
  • Lay the plaice fillets on a clean surface and divide the mushroom mixture between them, then roll up to enclose the stuffing.
  • Place each fillet on a piece of foil large enough to enclose it, sprinkle with the white wine, season with pepper, add 1 piece of the butter and seal well.
  • Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes, or until cooked through.
  • Meanwhile, cook the potatoes in a saucepan of boiling water for 12–15 minutes until tender.
  • Heat the remaining oil in a frying pan, add the lettuce and fry for 2–3 minutes on each side.
  • Drain the potatoes and season, then add the mint and lightly crush with a fork.
  • Top with the plaice parcels and serve with the lettuce.

Notes & Wine Advice

For plaice & mushrooms with hazelnut broccoli,

put 4 plaice fillets in an ovenproof dish and cover with 225 g sliced mushrooms. Sprinkle with the juice of 1 lemon and season. Dot with 25 g butter and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 16–17 minutes, basting frequently. Pour over 150 ml single cream and brown under a preheated hot grill. Meanwhile, cook 350 g Tenderstem broccoli in a steamer for 3–4 minutes until tender. Toss together with 2 tablespoons olive oil and 3 tablespoons chopped hazelnuts. Serve with the plaice.
Calories per serving 409

Nutrition values

Calories: 437 kcal
————————————————————————————————–
Course; Fish / Nuts

Chicken Kiev

Chicken Kiev

Couverts4
Deel op Facebook Print Recipe

Ingredients

  • 75 g butter softened
  • small handful of parsley finely chopped
  • 6 garlic cloves crushed
  • grated rind of 2 lemons
  • 4 boneless skinless chicken breasts, about 150g each
  • 4 slices of gluten-free bread
  • 3 tablespoons gluten-free plain flour
  • 3 eggs beaten
  • salt and pepper
  • steamed pak choi to serve

Instructions

  • Mix together the butter, parsley, garlic and lemon rind in a small bowl.
  • Roll into 4 sausages, then cover and place in the freezer for at least 30 minutes.
  • Slice the chicken breasts nearly in half horizontally.
  • Open like a book, then place between 2 sheets of nonstick baking paper or clingfilm and flatten with a rolling pin or mallet.
  • Place 1 roll of garlic butter in the centre of each breast, then wrap the breasts around the butter, securing as tightly as possible with cocktail sticks.
  • Whizz the bread in a food processor to form breadcrumbs, then tip into a shallow bowl.
  • Place the flour on a plate and season.
  • Dip the rolled chicken breasts in the seasoned flour, then the beaten egg and finally the breadcrumbs until well coated.
  • Roll again in the egg and crumbs, if necessary.
  • Transfer the kievs to a baking sheet and place in a preheated oven, 200° (400°F), Gas Mark 6, for 40 minutes until the chicken is golden and cooked through.
  • Serve with steamed pak choi.

Nutrition values

Calories: 489 kcal
————————————————————————————————–
Course; Chicken / Eggs
Cuisine; Russian
Diets; Gluten-Free

Turkey Chilli

Turkey Chilli

Couverts4
Deel op Facebook Print Recipe

Ingredients

  • 1 tablespoon olive oil
  • 2 red onions chopped
  • 1 carrot peeled and diced
  • 1 celery stick diced
  • 1 red pepper cored, deseeded and chopped
  • 1 yellow pepper cored, deseeded and chopped
  • 1 red chilli deseeded and finely chopped
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • bunch of coriander roughly chopped
  • 400 g cooked turkey roughly chopped or shredded
  • 400 g can butter beans rinsed and drained
  • 2 x 400 g can chopped tomatoes
  • juice of 1 lime
  • 600 g cooked basmati rice to serv

Instructions

  • Heat the oil in a flameproof casserole, add the onions, carrot, celery, peppers and chilli and cook for 5 minutes.
  • Add the paprika, cumin and chopped stalks of the coriander, and cook for a further 5 minutes, stirring occasionally, until the vegetables are softened.
  • Add the turkey, beans and tomatoes, mix well and cover with a lid.
  • Transfer to a preheated oven, 180°C (350°F), Gas Mark 4, for 1½ hours, checking every 30 minutes and adding a little water if it starts to look dry.
  • Remove from the oven, stir in the lime juice and chopped coriander leaves.
  • Serve with the cooked rice.

Notes & Wine Advice

For turkey & rice noodle stir-fry,

cook 300 g rice noodles according to the packet instructions. Heat 1 teaspoon sunflower oil in a wok and fry 400 g cooked turkey, sliced into strips, for 2 minutes. Add 325 g trimmed green beans, 1 sliced red onion and 2 sliced garlic cloves and stir-fry for a further 4–5 minutes. Stir in the juice of 1 lime, 1 teaspoon chilli powder, 1 diced red chilli and 1 tablespoon gluten-free fish sauce. Add 1 tablespoon chopped mint, 2 tablespoons chopped coriander and the drained rice noodles and toss well before serving.
Calories per serving 441

Nutrition values

Calories: 499 kcal
————————————————————————————————–
Course; Main Course / Rice / Turkey
Diets; Gluten-Free

Nasi Goreng

Nasi Goreng

Couverts4
Deel op Facebook Print Recipe

Ingredients

  • 2 large eggs
  • 3 tablespoons sunflower oil
  • 1 tablespoon tomato purée
  • 1 tablespoon gluten-free ketjap manis sweet dark soy sauce
  • 625 g cooked rice
  • 1 tablespoon gluten-free light soy sauce
  • 5 cm piece of cucumber quartered lengthways and sliced
  • 8 spring onions thinly sliced on the diagonal
  • salt and pepper

Spice paste

  • 2 tablespoons vegetable oil
  • 4 garlic cloves roughly chopped
  • 50 g shallots roughly chopped
  • 25 g roasted salted peanuts
  • 6 medium-hot red chillies deseeded and chopped
  • 1 teaspoon salt

Instructions

  • Make the spice paste.
  • Place all of the ingredients in a blender or food processor and whizz to a smooth paste, or grind using a pestle and mortar.
  • Beat the eggs and season.
  • Heat 1 tablespoon of the sunflower oil in a small frying pan over a medium-high heat, pour in a third of the beaten egg and cook until set on top.
  • Flip, cook for a few more seconds, then turn out and roll up tightly.
  • Repeat twice more with the remaining egg.
  • Slice the omelettes across into thin strips.
  • Heat a wok over a high heat until smoking.
  • Add 2 tablespoons of the oil and the spice paste and stir-fry for 1–2 minutes.
  • Add the tomato purée and ketjap manis and cook for a few seconds, then tip in the cooked rice and stir-fry over a high heat for 2 minutes until heated through.
  • Add the strips of omelette and stir-fry for a further 1 minute, then add the soy sauce, cucumber and most of the spring onions and toss together well.
  • Spoon into 4 bowls, scatter over the remaining spring onions and serve.

Notes & Wine Advice

For quick spicy rice broth,

tip 400 g cooked rice into a saucepan with 200 ml coconut milk, 600 ml hot gluten-free vegetable stock, 2 tablespoons tomato purée and 1 tablespoon mild curry powder. Bring to the boil and cook over a high heat for 4–5 minutes. Remove from the heat and stir in 6 finely shredded spring onions and ¼ cucumber, finely shredded. Season, ladle into 4 bowls and serve.
Calories per serving 245

Nutrition values

Calories: 447 kcal
————————————————————————————————–
Course; Nuts / Rice / Vegetables
Cuisine; China
Diets; Gluten-Free

Sausage & Bean Stew

Sausage & Bean Stew

Couverts4
Deel op Facebook Print Recipe

Ingredients

  • 1 tablespoon olive oil
  • 1 onion chopped
  • 2 garlic cloves crushed
  • 2 carrots peeled and diced
  • 4 good-quality gluten-free sausages
  • 500 ml gluten-free chicken stock
  • 400 g can cherry tomatoes
  • 400 g can butter beans rinsed and drained
  • 200 g Savoy cabbage thickly shredded
  • large bunch of parsley chopped
  • salt and pepper
  • 840 g mashed potatoes to serve

Instructions

  • Heat the oil in a large flameproof casserole, add the onion and fry for 4–5 minutes until softened, then add the garlic and carrots and cook for a further 2–3 minutes.
  • Add the sausages and cook for 6–8 minutes, turning occasionally, until just golden.
  • Pour in the stock, tomatoes, beans, cabbage and half the chopped parsley and simmer for 6–8 minutes until the sausages are cooked through and the cabbage is tender.
  • Season to taste and sprinkle with the remaining parsley.
  • Serve with the mashed potatoes.

Notes & Wine Advice

For sausage & bean breakfast,

chop the sausages into bite-sized pieces and cook in a frying pan with ½ tablespoon olive oil for 5–6 minutes until browned. Add the butter beans and cherry tomatoes, season and simmer for 10–12 minutes. Stir in 1 tablespoon chopped parsley, then make 4 dips in the mixture. Break 1 egg into each dip and cook for 6–8 minutes until the sausages and eggs are cooked through. (If you prefer your eggs cooked more, finish by placing the dish under the grill before serving.)
Calories per serving 309

Nutrition values

Calories: 472 kcal
————————————————————————————————–
Course; Stew
Diets; Gluten-Free