Coca Cola Chicken Wings #glutenfree #fingerfood #starter

This is an easy and delicious meal whether you serve as a main meal or finger food. If you are not partial to bone or chicken wings, use pork belly or chicken fillets to cook this meal too. 

Ingredients:

1kg Chicken Wings (Cook more if you have a large tray)
3/4 cup Coca Cola
2 tablespoons Rice Wine
1/2 cup Brown Sugar
1/4 cup gluten-free Soy Sauce
1 teaspoon Minced Ginger
1 teaspoon Minced Garlic 
Thyme
Cracked Pepper

Method:

Preheat oven to 200C
Mix all the ingredients together in a large bowl.
Add chicken wings and mix to ensure they are well covered in the marinade. 
Place on baking tray and bake in the oven about 1.5 hours until reduced to a thick sauce. 
Turn the chicken wings 3-4 times so they are well covered with the marinade.
If the marinade is still to runny, turn the oven to very hot 220c to get delicious caramelized wings.
Serve with green salad or any side dishes you are prefer.

Tip:

If you use the pork belly to cook this dish, you may need a little extra Coca Cola and cook in 180C for 2 - 2.5 hours until the meat is very soft and melt in your mouth. 

Bon appetit!

Contact: lee.leehocklai@gmail.com

East meets West Tiramisu #glutenfree #italiancooking #japanesegreentea

On my business cards we say our cooking is where east meets west.... In this classic Italian dessert I have used Japanese green tea for decorating. It compliments the bitter sweet chocolate and coffee flavour, to take you to a new and special taste experience.

Sponge

Ingredients:

Fold egg whites gently into mixture

5 Eggs, separated
1/2 cup Caster Sugar
1/3 cup Vegetable Oil or Melted Butter
3/4 cup gluten-free Self Raising Flour
1 teaspoon Vanilla Extract
2 tablespoons Milk or Cold Water

Method:

Preheat oven to 180C
Grease and line the base of 40 x 25cm sponge tray with baking paper.
The sponge needs to be cut into two after baking.
I use a 20 x 15cm plastic container to make this dessert. If you do not have a large sponge tray, make 2 smaller sponges.
Beat the egg yolks, sugar, oil vanilla and milk in a bowl until light in colour. 
In a clean bowl, whisk egg white until stiff peaks form.
Fold the egg whites into the mixture and gently mix well.
Add flour using the plastic spatula to combine gently.
Pour into greased tray and bake for about 20 minutes of until the skewer come out clean in the middle.

Cool on a rack. 

Filling

 Ingredients:

250g Mascarpone Cheese
1 cup Thickened Cream
2/3 cup Caster Sugar ( you can add more if you like )
3 Egg Yolks
4 Egg Whites
2 tablespoons Galliano Liqueur ( or Marsala, Tia Maria, rum...)

Method:

In a large bowl, beat mascarpone, Galliano liqueur and half of the sugar until smooth.
In another bowl, whisk the egg yolk and remaining sugar until light creamy colour.
Add mixtures together and mix well.
In separate bowls beat the thickened cream and egg white until stiff peaks form.
Add to the mascarpone/egg yolk mixture and gently mix in with a spatula.

Coffee Liqueur

1 cup Strong Black Coffee
1/2 cup Tia Maria or Kahlua liqueur

Mix the coffee liqueur together.  Keep aside

Decorating

Ingredients:

Bitter sweet chocolate powder
Japanese green tea powder

Method:
.
Cut the sponge into 2 (if you use the large tray).
Place one sponge into the plastic container.
Brush with the coffee liqueur until sponge cake is wet.
Pour half the filling mixture on top of the cake and spread well.
Place another sponge on the top and brush with coffee liqueur.
Spread the remaining mixture on the top.
Cover with the baking paper or lid, refrigerate over night.
Cut into small pieces and put on the plate.
Sieve half coco powder and half green tea powder on the top.
Decorate with seasonal fruit and cream.
Use a spring form tin to make a whole tiramisu as a special occasion cake.

Contact: lee.leehocklai@gmail.com

Ham Hock, Bean and Vegetable Soup #glutenfree #winterwarmers

I don't know what the weather in your part of the world is like at the moment but it has been both cold and wet in Brisbane. This means for us, it is hot soup weather. I like to add the ham hock when making this soup to give it a rich, smoky flavour. This soup can be cooked in the pressure cooker if you are pressed for time or, cooked slowly on the cook top. What could possibly be better on a miserable cold afternoon than a kitchen filled with the fantastic, mouth watering smells of good food. 

Ingredients:

1 Ham Hock
2 cups Dry Bean Soup Mix (Make sure there is no barley in the soup mix as this is gluten-free meal.)
1 Onion - diced
1 large Carrot - diced
1-2 Celery Sticks - diced
2 Zucchini - diced
2 -3 Potatoes - peeled and diced
3 cloves Garlic - finely chopped
1 400g tin peeled,crushed Tomatoes  (If you prefer a deeper richer colour, add extra 1/2 - 1 tin of crushed tomatoes)
1/2 cup White Wine
3 Bay Leaves
Flat Parsley - chopped
Salt and Pepper

Method:
 
Add a little olive oil to the pressure cooker or large saucepan.  
Stir fry garlic, bay leaf, onion, carrot, and celery for 5 minutes on medium heat.
Add white wine and cook for another 2  minutes. 
Add ham hock and dry bean mix. 
Add water until the saucepan is half full or the ham hock is covered.
Cover with lid  and cook 45-60 minutes on medium heat (If using a normal saucepan, cook for 45-60 mins, then simmer for 2 hours.)
Remove the lid, add more water (I use approximately double the amount of water as the pressure cooker is unable to tolerate a large volume of liquid.)
Add tomatoes and potatoes, cook for another 45 minutes, 
Add zucchini and cook for another 30 minutes or until the ham hock is soft.
Add salt and pepper to taste. 
Place some chopped parsley over before serving. If you like, add a little Parmesan cheese. 

Tips:-

• ***Make sure the pressure cooker is not under pressure before removing the lid. Trying to remove the lid while it is under pressure will result in terrible burns.

• For a vegetarian soup cook without the ham hock.

• This soup becomes richer on storing. If too thick, add water when reheating 

Contact: lee.leehocklai@gmail.com 

Using a pressure cooker shortens the cooking time

Pineapple Steam Pudding #glutenfree #steampudding #winterwarmer

Pudding time again.... Steam Puddings are such comfort food in winter, all warm and syrupy served with creamy hot custard. If you think you cannot enjoy these puddings because they are gluten-free, I assure you this steam pudding compares to those in any restaurant - soft, moist and delicious. Why not make one using this recipe - you will love it....

Ingredients:

150g Butter, melted
90g Caster Sugar
4 Eggs
1/2 cup Pineapple Juice
300g gluten-free Self Raising Flour
1 teaspoon Baking Powder
1 teaspoon Vanilla Extract
1/2 tin Crushed Pineapple,approx 250g, drained.
3 tablespoons Golden Syrup
Extra butter to grease the pudding tin

Method:

Grease the pudding bowl with extra butter.
Place the crushed pineapple and golden syrup into the base.
In another big bowl, mix all the remaining ingredients and combine until smooth.
Pour into the pudding bowl.
Wrap the top with a baking paper, then aluminium foil.
Close the lid.
Put the pudding bowl in a deep saucepan with a rack in the bottom.
Pour boiling water into the saucepan till halfway up the pudding bowl.
Cover with lid and boil on medium/low heat for 90 minutes.
Keep a check on the water level in the saucepan as extra boiling water may need to be added to the saucepan.
Turn the pudding out onto a plate when it is still warm. 
Cut into slices and serve with gluten-free custard. (Please check the recipe from our gluten-free Lemon Steam Pudding)  
Also can be served with vanilla ice cream with maple syrup poured over the top. 

Contact: lee.leehocklai@gmail.com 

Roast Pork with Apple Pea Puree and Roast Vegetables #glutenfree #roastdinner

This is an traditional home roast but, we will show you how to cook a prefect crackling skin but still be able to serve a succulent, moist roast. Serve with our special apple, pea puree and gravy and roast vegetables. This is a perfect roast meal to share with your family.  Cook this perfect Roast Pork, along with a Turkey for Christmas dinner, so save the recipe to your favourites so it is easy to find.

Ingredients:

1 Leg of Pork, about 1.5 - 2kg. You can use pork belly too.
3 Granny Smith Apples - peeled and halved
1 Onion - cut in half
4 cloves Garlic
1/2 cup White Wine
1 cup Water
1/2 cup Frozen Peas
Salt and Pepper

Roast Vegetables:

Potato, sweet potato, baby onion, carrot, pumpkin..... as you like.
Cut into medium size pieces so can cook with pork and ready in 2.5 hours.
Selection of herbs - thyme, oregano, rosemary and parsley

Method:

Preheat oven to 200C
Score the pork skin, rub with salt.
Place apple, onion and garlic on a large deep tray.
Place the pork on top of the apple and onion.
Pour the wine and water into the tray, cover with aluminium foil, put in the oven for 45 minutes.
Remove the foil, add the vegetables that require a longer cooking time (like carrots, potatoes and baby onions) in the tray.
Bake in 180C uncovered for 30 minutes.
Remove the apple and onion from the baking tray.
Drain the wine juices into a bowl (Save to make delicious gravy later)
Turn potato, baby onion and carrots.
Add other vegetables which require a shorter cooking time, like pumpkin and sweet potato.
Brush with olive oil, sprinkle with salt, pepper and herbs.
Place in the oven, cook for another 45-60 minutes or until vegetables soft and pork skin crispy and dark brown.

Apple Pea Puree:

Boil the frozen peas and drain. 
Blend or food process peas, apple, onion and 1/3 cup wine juices from cooking the pork. Blend until smooth, add salt and pepper. If you like a hint of sweetness in your puree add a little sugar.

Gravy:

Bring the wine juices from the cooking of the pork to the boil on medium heat. (Remove the fat from the top before beginning to boil)
Add pepper and salt.
Mix a little potato starch with water, add to the boiling juices to thicken the gravy.
Add about 20g butter before removing from the heat.
This will make about 1 cup of gravy. If you require more, add extra water and white wine when beginning to cook the pork.

To serve:

Remove the Pork Crackling from the meat. Cut into slices.
Put some of the apple pea puree onto half of the plate.
Place some of the sliced pork onto the puree.
Place some of the cut Pork Crackling on the top.
Pour a little gravy over.
Serve with roast vegetables on the side.
Enjoy....

Contact: lee.leehocklai@gmail.com

Pear and Walnut Savoury Snacks with Caramelized Onion #glutenfree #fingerfood

This is a good snack to serve as finger food at a party or with a drink. The individual constituents can be prepared earlier and assembled just before baking and serving. I have used the leftover short crust pastry that I baked when I made Bacon Ricotta Quiche and Chocolate Tarts to make this finger food base. I had kept them in an airtight container then keep in the container and saved myself a lot of time. It also meant there was no wastage. Try our recipe and enjoy!

Pastry

Ingredients:

180g Butter, room temperature
2 cups gluten-free Plain Flour
1 Egg, light beaten
1 teaspoon Caster Sugar
1/4 cup Ice Water
Pinch of Salt


Method:

Place flour, salt, sugar and butter into a large bowl.
Rub butter into the dry ingredients with your fingers until mixture resembles crumbles. 
Pour the beaten egg and iced water into the mixture. 
Mix well with the wooden spoon, then knead gently until smooth. 
Wrap in plastic and refrigerate for about 20 minutes. Roll the pastry dough between 2 sheets of baking paper. 
Cut to required size using a cookie cutter. Place on baking tray lined with baking paper.
Use fork prick the shapes. 
Bake in oven at 180C for approx 15 mins
These may be stored in an airtight container till you are ready to use.

Caramelized Onion

Ingredients:

10 Onions, peeled and sliced.
3 tablespoons Olive Oil
1/3 cup Red Wine Vinegar
2 tablespoons Brown sugar
Water, Salt and Pepper


Method:

Preheat oven to 180C.
Place onion slices and olive oil on large baking tray, cook for 30 minutes.
Remove tray from oven, toss the onion well so it does not burn on the the outside.
Add a little water to the onions so they are not too dry.
Replace in the oven.. Repeat 2-3 times.
When removing after baking you will notice the onion has softened and turned brown.
Add vinegar, salt and pepper.
Bake another 30 minutes.

Use when making  sandwiches or as a topper when cooking steaks.
Keeps up to 3 weeks in the fridge.

Caramelized Pears

 Ingredients:

3 Pears, peeled and sliced thinly
2 tablespoons Caster Sugar
1 tablespoon Olive Oil
Salt and Cracked Pepper


Method:

Place pear slices on baking tray.
Toss with oil, sugar, pepper and pinch of salt.
Bake at 180C for 20 minutes.
Can be refrigerated for up to a week.

To assemble this savoury snack, you need some walnuts and cheese - Blue Cheese is a great  combination with pear bu,t not everyone likes the pungent odour of this cheese.smell. I prefer to use cheddar cheese. You can use Camembert or Brie if you like.
Place the baked pastry bases on the baking tray with baking paper.
Place some caramelized onion on the biscuit base.
Place 1-2 pieces of pears, a piece of walnut, then small piece of cheese on the top.
Bake about 8-10 minutes or until cheese has melted.
Serve hot or cold.

Contact: lee.leehocklai@gmail.com

 

Chicken Cordon Bleu with Creamy Parsley Sauce #glutenfree

We have adapted this classic French recipe so that it is strictly gluten free so even the fussiest of tummies can tolerate. We hope by bringing these recipes to you we make the diet of the gluten intolerant and those that suffer from Coeliac Disease as normal as possible. We want you to be able to eat and the widest variety of food possible. Bon Appetit!

Chicken Cordon Bleu

Ingredients: 
 
2 large skinless and boneless Chicken Breasts, sliced  in half through the thickness of the breast
2-4 slices Ham, enough for chicken size
2-4 slices Swiss or Cheddar Cheese
1.5 cup gluten-free Bread Crumb
1 Egg, light beaten
1/2 cup Milk
3 tablespoons gluten-free Plain Flour
Salt and Pepper

Method:

Preheat oven to 190C
Pound the chicken with a mallet till thin and place on the cling wrap.
Sprinkle with salt and pepper. 
Place 1-2 ham slices and cheese slices/grated cheese on the chicken. 
Roll tightly, put aside for about 15 minutes.
Whisk egg and milk together. 
Place flour and bread crumbs into different plates.
Heat oil in a pan. 
Remove the cling wrap from the chicken rolls. Use toothpicks to keep the chicken rolled tightly during cooking and prevent the rolls from opening up. 
Roll the chicken in flour. 
Soak in the egg-milk mixture. 
Roll the chicken in bread crumbs making sure the whole roll is covered.
Pan fry on medium-high heat until crumbs are golden brown. 
Place in the oven for 5 minutes- Extra time may be needed if the chicken is too thick.

Creamy Parsley Sauce

Ingredients:
 
30 Butter
1 tablespoon gluten-free Plain Flour
1/3 cup White Wine
1/2 cup Milk
2-3 tablespoons chopped Parsley
Salt and Pepper

Method:

Heat the butter in a small saucepan, add the flour and mix well. 
Pour the white wine into the saucepan, mixing well and stirring. 
Cook for 2 minutes, then add milk and seasoning.
Stir and cook another few minutes until sauce is creamy. 
Add a little grated cheese if you like. 
Add chopped parsley at the last.

Slice the chicken roll, put on the plate and serve with creamy sauce and any sides that you prefer.
Serves 3-4 people

Tip:

If you have a deep fryer you may prefer to deep fry the chicken rolls.

Contact: lee.leehocklai@gmail.com

 

Corn Dogs #glutenfree #glutenfreerecipe #snacks

Are you looking for some finger food for party or a great little snack for the kids when they get home from school. Here is a quick and easy recipe, that you can make ahead and serve with our home made gluten-free tomato sauce and barbeque sauce...

Ingredients:
 
1 x 8 packet gluten-free Frankfurter Sausages 
8 Skewers, if necessary
2 tablespoons gluten-free Plain Flour

Batter:

2/3 cup Polenta
2/3 cup gluten-free Self Raising Flour
2/3 cup Milk
1 Egg, lightly beaten
Pinch Salt and Pepper

To Serve:

1 cup Grated Cheese
Tomato sauce*
Barbeque sauce*

Method:

Heat oil in a pan - you may need a large pan if you use the skewers.
Combine all ingredients for the batter and whisk till smooth.
Insert skewers into the frankfurters. 
Roll in plain flour. 
Dip and cover with batter.
Deep fry in pan with hot oil until golden brown.
Place on paper towel to drain excess oil.
Place on baking tray, sprinkle with grated cheese.
Place in oven at 210C for 8 minutes or cheese is slightly browned.
Plate up and serve with tomato and barbeque sauce.

Prepare some gluten-free bread rolls/wraps. Serve with mustard dressing, grated cheese......An easy American meal.
* If you have time, make the gluten-free tomato and barbeque sauce from the recipes on the blog - all natural ingredients and full and rich in flavour.

Contact: lee.leehocklai@gmail.com

Banana Chocolate Chip Walnut Cake #glutenfree #bananacake

Father's day will coming soon. You can make this classic, simple cake and decorate yourself. Show your Dad how much you love him and what it means to have him in your life. Or, simply make for morning/afternoon tea to share with friends and family. Enjoy!!

 Ingredients:

250g Butter - room temperature
1 cup Brown Sugar (If you do not wish to top with cream cheese icing use 1.5 cups of sugar for a slightly sweeter cake.)
5 Eggs - separated
3.5 cups gluten-free Self Raising Flour

3 large ripe Bananas - mashed
1/3 cup Evaporated Milk
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
2/3 cup Walnuts - roasted and chopped
2/3 cup Dark/Milk Chocolate Chips

 Method:

Preheat oven to 180C
Grease a large cake tin and line with baking paper. Or you can use 2 regular loaf tins too.
Beat butter, salt and sugar until soft and smooth. 
Add egg yolks one by one. 
Add mashed bananas and baking soda, combine well.
In another clean bowl, beat egg whites until firm peaks foam. 
Sift baking powder and half the flour into the banana mixture. 
Add half  beaten egg white and evaporated milk, fold through gently until combined well.

Now is the last step, this is very important to ensure your gluten free cake is as soft and high as a cake made with conventional flour:-

Add remaining half of the flour, chocolate chips and walnuts. 
Fold through gently using a plastic spatula. 
Add remaining egg white, fold through.
Pour into the tin and bake in 180C for 20 minutes. 
Bake at 170C for 30 minutes or until a skewer comes out clean from the middle.
Remove from the oven, let rest in the tin for 10 minutes.
Turn out and cool on rack.
Decorate with cream cheese icing or, sprinkle with icing sugar and serve with thickened cream or ice cream.

Topping:

30g Butter
80g Cream Cheese
1 tablespoon Lemon Juice
2 tablespoons Milk
2- 2.5 cups Icing Sugar

Method:

Beat butter, cream cheese, lemon juice and milk until soft and smooth. 
Add icing sugar, stir till combined.

Contact: lee.leehocklai@gmail.com

Eggplant Lasagna Stacks #aubergine #glutenfree #quickandeasy

Did you cook the lasagna with the beef bolognese, from the recipe we posted on the blog ? In today's recipe I have used leftover beef bolognese that I have had stored in the freezer. I have replaced the gluten free pasta sheets with eggplant slices. This quick and easy recipe takes very little time and is as easy as assembling the lasagna stacks.

Ingredients:

2 cups Beef Bolognese, hot (Please check our recipe from Beef Lasagna if you do not have leftover fillings )
2 large Eggplants (Aubergine) - cut into 1cm crossway slices*
1 cup grated Mozzella/Cheddar Cheese
1/4 cup Parmesan Cheese
1/2 cup gluten-free Plain Flour
Chopped Parsley 

* This recipe can make 4 servings. Each serve uses 3 slices of eggplant. If the size of the eggplant is small, you may need extra eggplant.

Method:

Preheat oven to 210C
Pour some olive oil into a large pan, place on high heat. 
Lightly toss both sides of eggplant slices with flour, pan fry until golden brown on both sides. 
Place on the plate/tray lined with paper towel. Sprinkle with some salt. 
Repeat with all eggplant slices.
In a non stick baking tray (or line the tray with baking paper), place the 4 largest slices of eggplant on the tray. 
Place 2-3 tablespoons of beef bolognese sauce onto the eggplant slice.
Add little grated cheese on the top, cover with the medium size slice of eggplant and press it down slightly.
Repeat the bolognese sauce, the same as bottom one. 
For the third layer use smaller slices to build the stack. (This stops the stack collapsing and gives a nice pagoda shape after cooking). 
Add more bolognese and cheese on the top layer. 
Sprinkle with parmesan. 
Bake in the oven about 10 minutes or until cheese is melted and little brown.
Add chopped parsley and serve with fresh garden salad. 

Why not place all together on a large plate as a communal share plate.

Contact: lee.leehocklai@gmail.com

Claypot Chicken Rice #glutenfree #glutenfreerecipe #asiancooking

Have you traveled to Southeast Asia lately?  Many people there use clay pots for cooking, especially in Malaysia and Singapore. There is a famous hawker food called 'Claypot Chicken Rice' which is cooked to order. The bottom of the rice is a little burnt which makes it full of natural char flavour - delicious! I do not have a clay pot in my kitchen, but I still cook this dish. It may not be cooked in the traditional manner, but I cook this dish by using an electric rice cooker and a microwave. 

Ingredients:
 
Half a chicken or 300g boneless Chicken Fillets, diced. 
6 dry Shitake Mushrooms (Soak in warm water, 1-2 hours ahead)
2 Chinese Sausages - sliced
1/3 cup Rice Wine
1/3 cup Soy Sauce
1 tablespoon Sesame Oil
1 tablespoon Sugar
1 tablespoon gluten-free Oyster Sauce
1 teaspoon minced Ginger 
1 teaspoon Dark Soy Sauce

1.5 cup long/short grain Rice
1/3 cup Spring Onion - sliced
1 teaspoon Sesame Oil - extra

Method:

Combine all ingredients in a bowl and marinate about 30 min.
Wash the rice, add about 11/4 cup water (Use about 20% less water than normal to cook the rice as the marinade is added later).
Cook in the rice cooker or in saucepan on stove until the water is absorbed. (The time needed may be a little shorter than usual too.)
Place the cooked rice into a casserole dish.
Add the marinade and combine with the rice. 
Place chicken, Shitake mushroom and Chinese sausage on the top. 
Cover with the lid and cook in the microwave for about 10 minutes or, until the chicken is cooked. 
Let stand, with the lid on, for another 10 minutes.
Plate and top with spring onion and a little sesame oil.
Serves 3-4 people
 
Contact:lee.leehocklai@gmail.com
 

Barbeque Sauce #glutenfree #sauces #fresh

This homemade barbeque sauce is another in our series of fresh gluten-free sauces that we are bringing to you. Using the tomato sauce from our last blog post as a base this lovely rich sauce is great on burgers, with your barbequed meats and as a marinade.

Ingredients:

A:

1 medium Onion
1 Apple
1/2 Carrot
1 Celery Stick
2 cloves Garlic
1 cup Water

B:

1.5 cup gluten-free Tomato Sauce ( please check our recipe )
3/4 cup Lea n Perrins Worcestershire Sauce
1/2  cup Apple Cider Vinegar
1/2 cup Dark Brown Sugar
1 cup Water
1 teaspoon Smoked Paprika

C:

1 tablespoon Glutinous Rice Flour or 1/2 tablespoon Potato Starch
3 tablespoons Water

Method:

Peel and dice the fruit and vegetables from A.
Combine with water, process in the food processor or blender till very finely blended.
Pour into a saucepan and combine with all ingredients B. 
Bring to the boil on medium heat, then turn to medium-low heat and simmer for another 30 minutes. Stir several times during cooking and remove any floating debris from the top.
Mix the rice flour with the water.
Pour into the pot and stir with egg whisk until smooth.
Slow cook for another 10-15 minutes.
Set aside to cool. 
Dispense into clean bottles or containers and keep in the fridge. 

Tips:

• Do not worry if the colour of the sauce is too light. It will darken after 1-2 days.

• How thick you like your sauce will determine much glutinous rice flour is added for thickening. This sauce is fine without any thickening as well.

• This barbeque sauce can be used with any meal or snack. 

• Also marinate your meat and ribs for your next barbeque in this sauce.

Contact: lee.leehocklai@gmail.com

Homemade Barbeque Sauce