Pan Fried Chicken with Crumbed Brie, Pesto Mash, and Boysenberry, Plum Sauce #glutenfree #glutenfreerecipe

This beautifully presented main meal is sure to be a hit at any dinner party. The contrasting textures along with the complementary colours makes this dish a winner. It not only looks good but, tastes fabulous as well.

Pan Fried Chicken with Crumbed Brie

Ingredients:

3 Chicken Breasts
3 wedges Brie or Camembert Cheese
1 cup gluten-free Bread Crumb
1 Egg - lightly beaten
1/3 cup Milk
2 tablespoons gluten-free Plain Flour
Zest from 1 Lemon
1 teaspoon Chopped Parsley
30g Butter
Salt and Pepper

Method:

Preheat oven to 190C
Lightly salt and pepper both sides of chicken breast.
Heat a pan with some olive oil.
Pan fry chicken on medium-high heat until both side golden brown.
Add butter and place in oven until cooked inside - the cooking time may vary according to the size of chicken. (I cooked about 8 minutes on the stove then 4 minutes in oven.)
Pour some cooking oil into another pan - the oil covering half or all the Brie cheese is best.
Beat milk and eggs together.
Add lemon zest and chopped parsley into the bread crumbs, mix well.
Toss the Brie in a little flour. 
Place into the milk-egg mixture, then roll with bread crumbs.
When the oil is hot enough (about 190C), deep fry both side until golden brown and crispy. Remember the oil must be very hot as it only takes about 3 minutes to fry cheese - otherwise it will start to melt and break up.

Pesto Mash

Ingredients:

3 medium Potatoes -  peeled
1/4 cup Thickened Cream
20g Butter
1.5 tablespoon Basil Pesto (Check our home-made Basil Pesto from our blog or buy Barilla brand)
Salt and Pepper

Method:

Boil potatoes until soft - mash.
Add cream, butter, pesto, salt and pepper 
It takes about 20 minutes to make pesto mash, begin making your Boysenberry Plum Sauce while waiting for the potatoes to cook.

 Boysenberry Plum Sauce 

Ingredients:

1/3 cup Dried Boysenberries
1/3 cup White Wine or Sweet Sherry
1/2 cup Plum Sauce
1 tablespoon Plum Jam
20g Butter
Pinch of Salt, if necessary

Method:

Soak the dried boysenberries in the wine for 30 minutes (If using fresh boysenberries, there is no need to soak, simply place them into the boiling sauce in last few minutes).
Drain wine into saucepan, boil with plum sauce and jam on medium heat. 
Add butter and boysenberries, set aside.

Plating up!
 
Place some hot pesto mash on the side of the plate. Add chicken and Brie. Pour the warm boysenberry plum sauce over the top.  Add some grilled asparagus and crispy sweet potato chips.
To make crispy sweet potato chip, peel 1 sweet potato, shave thin with potato peeler. Deep fry in hot oil (before frying cheese) on medium heat until brown and crispy. Place on paper towel and toss with some salt.

Contact: lee.leehocklai@gmail.com

 

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

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
 

Chicken Alla Veneziana #glutenfree #Italiancooking

This classic Italian dish is full of bacon and mushrooms in a beautiful creamy, sweet cherry wine sauce. You can serve with any side dish, like mash, crispy chips, steamed vegetables, baby spinach... And don't forget to provide a crispy loaf of bread on the table - you will use it to clean your plate when you have finished...

Ingredients:

2 Chicken Breast Fillets (serve for 2)
2 Bacon Rashers - cut into strips
4-6 Flat Mushrooms, sliced
1/4 cup Spring Onion, sliced
1/4 cup White Wine
2 tablespoons Cherry Wine (or any sweet wine like Marsala or Port..)
1/2 cup Thickened Cream
1 teaspoon Flat Parsley - chopped
1/2 teaspoon Lemon Juice
30g Butter
1 tablespoon gluten-free Plain Flour
Salt, Pepper.

Method:

Sprinkle some salt and pepper on the fillets, toss in a little flour on both sides - if the fillets are too thick, you can use  mallet to make them thinner. But I prefer cooking with whole fillets as they are not as dry even though it may take extra time to cook.
Place a large pan with butter on high heat.
Place the chicken breasts on the pan and for 3 minutes or until dark brown, turn! 
Add bacon and mushroom at the side of chicken breasts.
Cook for another 4 minutes.
Pour both wines into the pan and bring to the boil. 
Add lemon juice, thickened cream, salt and pepper.
Cook until the sauce is reduced and thickened. 
Add spring onion and parsley before plating up.

Roast Chicken and Vegetables #glutenfree #roastdinner #stuffing

This all time favourite is absolutely delicious with the stuffing lending its flavours to the tender, succulent roast chicken. This recipe is an absolute must for those special occasions and there is no reason why this stuffing cannot be used for your Christmas turkey! Yummo!

Roast Chicken and Vegetables

Ingredients:

1 free range Chicken, about 1.5 kg
6 Baby Potatoes
3 Carrots - cut into large pieces
2 Sweet Potatoes - cut into large pieces
1/2 kg Pumpkin - cut into large pieces

Stuffing:

2 Middle Bacon Rashers, sliced
1/2 Onion, diced 
1/2 Carrot, diced
3/4 cup gluten-free Bread Crumb*
2 Cloves Garlic, chopped
1/3 Spring Onion - sliced
1/4 Lemon, cut  4 pieces
30g Herb Butter**
1/3 cup White Wine

Stuffing cooked in pan

Method:

Preheat oven to 190C
Heat pan with herb butter.
Add bacon, garlic and carrot - sautee for a few minutes. 
Add bread crumbs and lemon, pour in white wine and cook another 2 minutes. 
Add spring onion, salt and pepper. 
Remove from the heat - set aside.

Using paper towel dry the chicken inside and out. 
Rub all body with salt and pepper. Don't forget inside the chicken as well unless you add extra salt in the stuffing.
Place the prepared stuffing in the chicken. 
Secure the opening with long skewers.  
Tie the legs together.
Pour 1 cup hot water into a deep baking dish. 
Place the chicken on the rack, cover with aluminium foil, cook at 190C for half hour.
Remove the baking dish from oven. 
Remove the foil, turn the chicken. 
Place the potato and carrot under the chicken, bake for another 40 minutes without cover.
Turn the chicken one more time.
Place sweet potato and pumpkin into the baking pan under the chicken and bake for about 30 minutes or until the chicken skin is golden brown.
Remove the chicken from the oven and allow to rest.
Pour the liquid from the pan into a container and save this stock for beautiful home made gravy.
Add salt and pepper to the vegetables, roast at 220C for about 15 minutes.

* For best result,  use 2-3 slices gluten free bread toasted, break the bread into small pieces and dry in the oven like croutons.
** You can find on our blog how to make herb butter. Keep it in the fridge for whenever you need it.. If you not have herb butter,  use some chopped fresh rosemery, oregano, and parsley. Or 1/2 teaspoon dry herb mix.

Tips:

•  Any vegetables can be used in this roast dish. For the best result remember not all vegetables have the same cooking time.

• Rest the chicken at room tempeture for one hour before cooking as it helps to cook the chicken perfectly inside. Different size chickens also require different cooking times. Usually, it take 1.5- 2 hours to cook a large chicken.

• For a lovely golden roast colour for your chicken, brush the skin with honey, olive oil or butter in the last 30 minutes of cooking,before removing from the oven. 

Sweet and Sour Chicken #glutenfree #glutenfreerecipe #glutenfreecooking #sweetandsour

This classic Asian dish tastes as good as it looks. It is sure to delight everyone in the family as it is a favourite almost since the beginning of time.

Sweet and Sour Chicken

Ingredients:

A:-

I350g boneless Chicken Thigh Fillet, cut pieces
I Egg
1 tablespoon Rice Wine
2 tablespoons gluten-free Corn Flour
1/2 teaspoon Salt
1/2 teaspoon ground Pepper

Mix all the above ingredients together and marinate chicken. Refrigerate for 1-2 hours.

B:-

1/2 cup Tomato Sauce
1/3 cup White Vinegar
1/3 cup Sugar
2 tablespoon Sweet Chilli Sauce
1 tablespoon gluten-free Corn Flour
2 tablespoons Water
2-3 drops Sesame Oil
Salt and Pepper to taste

Mix all ingredients B in a bowl.Set aside in readiness to cook sweet and sour sauce.

C:-

I Onion
1/2 Red Capsicum
1/2 Green Capsicum
8 Cherry Tomato or 1 Tomato
1/2 cup Pineapple
1 Spring Onion

Dice all vegetables.
Slice spring onion.  Separate the root (white) and green sections of the spring onion. The green section is set aside.

1/2 teaspoon Garlic Mince
1/2 teaspoon Ginger Mince
Extra gluten-free Plain Flour

Method:

Heat oil in wok. 
Toss the marinated chicken in some flour.
Deep fry on high heat until crispy.
Place the cooked chicken on paper towel.
In a clean saucepan/wok, add 2 teaspoons oil.
Stir fry ginger and garlic mince for 1-2 minutes.
Add all ingredients from C except sliced green spring onion.
Stir fry on high heat.
Add the Ingredients from B and bring to the boil.
Add the chicken and green spring onion.
Stir fry for 5 seconds.
Plate and serve with steam rice.
Serves 3-4 people

Tips:

• Pork fillet, fish fillets or tiger prawns may be substituted for the chicken.

• For the best result, do not cook the crispy chicken pieces in the sweet and sour sauce for too long. 
• If you are worried about spoiling the chicken, simply place the pieces on a plate or bowl, and pour the sweet and sour sauce and vegetables over. 

Malaysian Spicy Fried Chicken #glutenfree #glutenfreerecipes #glutenfreecooking

This Spicy fried Chicken leaves its commercial counterpart in the shade. Believe me, you will be sold on this version once you try. Great for your next party or serve with a salad for your main meal. 

Malaysian Spicy fried Chicken

Ingredients:

1 Whole Chicken, cut 8-10 pieces                                            
1 Egg
1 tablespoon Ginger - minced or grated
1 tablespoon Five Spices Powder
1/2 teaspoon Salt
1 teaspoon Pepper
2 tablespoon Oyster Sauce
2 tablespoon Soy Sauce
1 tablespoon Rice Wine
1/2 cup gluten-free Corn Flour
2/3 cup gluten-free Plain Flour

Method:

Mix all the ingredients together in a large bowl.
Add chicken pieces and cover thoroughly.
Marinate chicken in the fridge for 1-2 days. 
Remove from fridge and place at room temperature about 1-2 hours before cooking.
Deep fry in hot oil on medium heat until both sides are cooked and brown. Drumsticks may need extra time for cooking.
Dip with chilli or sweet chilli sauce.

Tips: 

• Chicken thigh or breast fillets can be substituted for the chicken pieces.  

• The oil can be kept in a clean container and used again.

Serve with Chilli or Sweet Chilli Sauce

Hainanese Chicken Rice #glutenfree #glutenfreerecipes #glutenfreecooking

This is one of my favourite dishes and very popular in Singapore and Malaysia . I can eat it for breakfast, lunch and dinner. Some western people, may think this a simple and boring dish, but it allows you to taste and savour the pure, original flavour of the chicken. Serve with Oily Steam Rice and Garlic Chilli Sauce.

Hainanese Chicken Rice served with Seasoning Sauce and Chilli Sauce, Vegetable Soup

Ingredients:

1 whole Free Range Chicken
1 clove of garlic, cut half
1 Spring Onion
3 cm Ginger, grated
2 tablespoon Salt

Method:

Place the chicken and all ingredients into a big pot, cover with water.
Place lid on pot.  Heat on high until the water is boiling. 
Turn down to medium heat and cook another 20 minutes.
Turn off the heat and let chicken sit  in the boiled water for about 15 minutes. Remember don't open the lid  during that time.
Remove the cooked chicken and soak in ice water until cold. Dry it and brush some sesame oil on the skin.
Strain the chicken stock to keep for rice and chilli sauce.

Oily Rice

Ingredients:

2 cups Rice, washed
1.5- 2 cups Chicken Stock  (Saved from previously boiled chicken)
Salt if necessary

Method:

Cook all together until rice is soft. 
Butter can be added as well. (personal preference)

Chilli Sauce

Ingredients:

Chlli and Seasoning Sauce

 10 Red Chilli, cut small
 8-10 glove Garlic crushed
 2 cm Ginger  grated
 2/3 cup Chicken Stock (Saved from previously boiled chicken)
1 Lemon, juiced
1 tablespoon Sweet Soy Sauce
 Sugar and salt for tasting


Method:

Blend all ingredients in food processor until fine. If you not like it too hot, remove all chilli seeds before blending.

Seasoning Sauce:

1/3 cup Chicken Stock (prepared earlier from boiling chicken)
2 tablespoons Sweet Soy Sauce
3 tablespoons Soy Sauce


Method:

Mix all together in a bowl

Serving:
 
Cucumber, spring onion. Cut sliced

Cut the cooked chicken and plate on cucumber sliced, pour some seasoning sauce and some sesame oil drops on chicken, add spring onion on top. Serve with rice and chilli sauce.

Tips:

• Try to buy a large fatty chicken.This will result with it being moist and tender when  cooked.
• You can add some carrot, potato, onion, cabbage, tomato...to cook a pot of Vgetable Soup with the leftover stock.
• The chicken cooking time will differ depending on the size.
•  Soaking the cooked chicken in cold water bath brings out the flavour of the chicken in this simple dish.

• 

  Hainanese Chicken Rice

Morrocan Chicken #glutenfree #glutenfreerecipe #glutenfreecooking

Moroccan Chicken is easy to prepare and can be popped into the oven to be ready when the guests arrive. With the exotic flavours of the Middle East, this dish is sure to be a winner whether for entertaining or your weekday dinner.

Serve with Saffron Rice and Yoghurt

Ingredients:

1 whole chicken, cut into pieces

Spice Mix:

1 tablespoon Ground Corriandar
1 tablespoon Ground Cumin
1 teaspoon Turmeric Powder
1 teaspoon Paprika Powder
1 teaspoon minced Ginger
1 teaspoon minced Garlic
2 tablespoon Honey
1 tablespoon Curry Powder
1/2 cup Yoghurt
1 tablespoon Lemon Juice
Salt and pepper

Method:

In a large bowl, mix all spice ingredients together, rub into chicken and marinate for one to 2 days in fridge.
Place in oven at 190C, cooking both sides until dark brown.
Serve with couscous or saffron rice and yoghurt.

Tips:

You can use whole chicken or cut chicken in half, but I prefer to use chicken pieces as the marinade sauce is able to make the chicken more tasty.
Take the chicken from the fridge 1-2 hours before cooking and bring to room temperature. This prevents the outside burning while the inside remains undercooked.
You can serve with roast vegetables or, saffron rice or, couscous and yoghurt.

Moroccan Chicken