Crispy Baked Mussels #glutenfree

With seafood being one of the favourites for Christmas lunch.in Australia, I thought I would give you a quick and easy recipe for mussels  that can be served as a starter or simply added to a buffet of all the beautiful food you have prepared for this special occasion. 

Ingredients:

1 kg Mussels
1 cup Napoli sauce
1 cup fresh gluten-free Breadcrumb*
2 tablespoons Chopped Parsley
1 tablespoon Lemon Zest
1/4 cup melted Butter
Salt and Pepper

Method:

*Process gluten-free bread slices in food processor. For best result, use leftover bread or if you only have fresh bread place the breadcrumb on a tray overnight to dry out.
Add mussels to pot of boiling water. 

Cook about 8 minutes or the mussels open shells. 

Drain and soak in iced water. 

Remove the top shell and de-beard. Preheat oven to 180C
Combined breadcrumb, butter, parsley and lemon zest together. 
Add little salt and pepper if necessary.
Place mussels on a tray with alfoil/ baking paper. 
Place half tablespoon of napoli sauce on each mussel. 
Top with breadcrumb mix. 
Place into the oven and bake for 12-15 minutes until the crumb is golden. 
Plate up and serve with lemon quarters. 

Add Napoli sauce & breadcrumb  to the mussels

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

Teriyaki Pork Balls #glutenfree #starter #fingerfood #party

You can make this dish as an entree or finger food for your next party. Or, simply eat when having a cold beer. Cook using the teriyaki sauce you made from the recipe that was previously posted on the blog. For the best result, grill them on the barbeque, but you can cook in the frying pan if you wish.

Pork Balls

Ingredients :

250g Pork Mince (or Chicken Mince )
1 medium Onion, finely diced
1 Egg
1/3 cup gluten-free Bread Crumbs
2 tablespoons gluten-free Corn Flour
1 teaspoon Ginger - minced
1 tablespoon Rice Wine
1 tablespoon Sesame Oil
1/4 cup Milk or Water
Salt, Pepper 

Method:

Place saucepan on stove with sufficient water and bring to the boil.
Mix all ingredients in the food processor for 2-3 minutes. If you not have a food processor, mix by hand until all ingredients are well mixed.
With wet hands, take mince mixture and press to form balls about the size of table tennis ball. 
When complete, place in boiling water and cook.
When the meat balls come up to the top, cook for another 2 minutes.
Remove them and immediately place in ICE water- This is important step as the ice water will make the balls tender and stop them being rubbery.

 Skewers

Ingredients:
20-25 Bamboo Tooth Picks or Skewers (If you cook on the barbeque, please soak them in the water overnight to prevent them burning.)
2 Red Capsicums - cut into small pieces
Spring Onion Bulbs - cut 2cm long
1/2 -2/3 cup Teriyaki Sauce

Method:

After meat balls are cold - drain, dry, and thread onto tooth pick or kebab stick with capsicum and spring onion bulb.
Place them in a pan pan and cook with teriyaki sauce on high heat until reduced and the  sauce is sticky.
Turn the meatballs during cooking to ensure they are completely covered in sauce.
If cooking on the barbeque, brush the teriyaki sauce onto the pork balls 2-3 times.
 
Tips:

• To save time, you can simply serve these as meat balls (do not thread them as a kebab). Place them on iceberg lettuce or salad greens to serve.

•  Make the meat balls 1-2 days early and refrigerate after initial  cooking. Cook in the teriyaki sauce just before serving. This is a great time saver when preparing for a party.

Contact: lee.leehocklai@gmail.com

Fresh Oysters with Apple Ponzu Vinaigrette #seafood #glutenfree #starters

Ponzu is Japanese citrus sauce. It is very suitable to marry with raw seafood and Beef Carpaccio. Of course you can add it to garden salads as a dressing too. If you unable find Ponzu at the supermarket, you can replace it with apple cider vinegar and a little lime juice mixed together. Make this vinaigrette in a larger batch and keep in the fridge so you can use it any time...

 Ingredients:

1 dozen Fresh Oysters
Spring Onion - finely sliced

Apple Ponzu Vinaigrette

Ingredients:

2 Apples, peeled
2 medium Onions
5 cloves Garlic
1 cup Olive Oil
1/2 cup Ponzu (or Apple Cider Vinegar)
2 tablespoons Sugar
Ground Pepper
Salt and Ground Pepper

Method:

Slow cook oil and garlic on low heat until the garlic is dark brown. Discard garlic.
Grate or finely chop onions. Rinse with cold water (This will reduce the acidity of the onion). 
Drain and dry on paper towel. 
Place in a large bowl.
Grate apple finely, add into the bowl with Ponzu and all seasonings. 
Pour the hot oil into bowl and mix well.
Taste to make sure the vinaigrette is seasoned to your liking. 
Refrigerate.
Place 1 teaspoon Apple Ponzu Vinaigrette onto the oyster in its shell.
Add a little spring onion and ground pepper if you like.

You can make this vinaigrette 1-2 days ahead, to serve cold with the fresh oysters.

Contact: lee.leehocklai@gmail.com

Cheese Puffs (Kari Kari Cheese) #glutenfree #glutenfreecooking #glutenfreerecipe #cheesepuff

I use the leftover dumpling skin dough to make this easy snack. This is a crispy, delicious finger food. Simply eat with a cold beer or serve at your next gathering.

Ingredients:

15 pieces Dumpling Skins (Please check our blog)
50g Cream Cheese - cut into thin pieces
1 Nori (Japanese Sushi Seaweed ) - cut into small pieces
2 Eggs - lightly beaten 
Salt

Method:

Place one dumpling skin onto your hand. 
Brush inside of the skin with egg.
Place 1slice of cheese and 2-3 seaweed pieces on one side of the skin. 
Fold and press it together around the edge. 
Place on a floured tray.
Heat oil in the saucepan/wok.
Dip the puff into the egg wash before placing into the hot oil (180C).  
Deep fry both sides until golden brown.
Place onto paper towel and toss in a little salt before serving.
 

Tips: 
Use chilli sauce, cold or hot, as a dipping sauce.
Ricotta cheese and chopped parsley can be used as an alternative filling.

Contact: lee.leehocklai@gmail.com

Pan fried Pork Dumplings (Gyoza) #glutenfree #glutenfreerecipe #glutenfreecooking #porkdumplings

Many people like eating Chinese pork dumplings, but I have been unable to find any gluten-free  dumplings in the market place. To me this provided a challenge and so I tried to make them at home. After 2 attempts which ended in failure, I finally came up with a recipe to share with you that will give you perfect gluten-free Chinese pork dumplings.

Pork Dumplings

Dumpling Skins 

Ingredients:

1 cup gluten-free Plain Flour
3/4 cup Rice Flour
1/4 cup Potato Starch
1 Egg, light beating
1/3 cup Vegetable Oil
1/2 teaspoon Salt
About 3/4 cup Ice Water
Extra Flour for kneading and rolling

Method:

Mix all dry ingredients and salt in a large bowl. 
Add oil, egg and water - mix well. (Don't add all water at the one time as it may be too wet. If there is not enough water, add extra if necessary)
Place the dough on the bench.
Knead it with your hand until smooth and not sticky. 
Cover with cling wrap and refrigerate 1/2 - 1 hour.

Dumpling Filling

Ingredients:

250g Pork Mince
1/4 Wombok (Chinese Cabbage) About 200g
1/2 cup Spring Onion - sliced
1/2 cup Garlic Chives - sliced
1 tablespoon Ginger - minced
1 teaspoon Garlic - minced
1/3 Sesame Oil or Lard (melted)
Salt and Pepper

Method:

Finely chop the wombok or chop in food processor. 
Place in a bowl and mix with 1 tablespoon salt. 
Set aside for about 15 minutes - this helps the cabbage sweat and improves its taste.
Dry the cabbage with a clean tea towel. 

Place in a large bowl and add all ingredients.

Remember the cabbage may already be a little salty so be careful if adding extra salt.

Dipping Sauce 

Ingredients:

3 tablespoons White Vinegar
3 tablespoons Soy Sauce
1/2 teaspoon Ginger -grated
1 tablespoon Spring Onion - sliced
Sesame Oil
Little Chilli Sauce. If necessary

Mix all ingredients together in a bowl .


Assembling the Dumplings:


On a lightly floured bench, shape the dough into a roll measuring about 2cm in diameter and cut it into about 30 pieces.
Use a small rolling pin to roll the piece into a circle about 6-7cm in diameter, the middle must be little thicker than the edge. *Remember to lightly flour to both sides when rolling it.
Place 1-1.5 teaspoon of the filling in the centre, wet the edge with water using a pastry brush, press and fold it into half-moon shape. 
Plate on a lightly floured tray.  
You may find that the skins break easily when you fold them, especially if you are new to this. But please do not worry, the filling will not fall apart after cooking even though the skins are not perfect.
After finishing all the dumplings, heat a non stick pan with a little oil until hot. 
Place dumplings in the pan (do not place them too close together) 
Pour boiling water to cover HALFWAY up the dumplings, close the lid. 
Cook on high heat for about 7 minutes until water has evaporated - you can add some extra water to the pan and then drain it if the pan is too floury after cooking.
Keep the pan on medium heat until bottom of the pork dumplings are crispy brown. Add a little sesame oil to the pan if you like.Makes about 30. 
Serve hot with dipping sauce.








Tips:

•  If there is too much of the dumpling skin dough, please keep it in an airtight container in the fridge. I will show you how to use it, to make Cheese Puffs (Japanese Kari Kari Cheese).

• You can use 50% vinegar and 50% soy sauce to make a simple dipping sauce.

Contact: lee.leehocklai@gmail.com

San Choy Bow #glutenfree #glutenfreerecipe #glutenfreecooking #chinese

This is a traditional Chinese snack, usually cooked with Chinese barbecue pork. However, you can use any meat for this meal as the most important ingredients are the seasonings used in the cooking of  the filling. Today, I have used leftover Aussie roast pork to make this meal - so easy, and means you do not waste leftovers. This also makes a beautiful starter for a dinner party.

Ingredients:

1 Iceberg Lettuce 
1 cup Roast Pork- diced
1/2  cup Onion - diced
1/2 cup Carrot- diced
1/2 cup dried Shitake Mushrooms - soaked in warm water and diced
1/2 cup Water Chestnuts - diced
1/2  cup Spring Onion- sliced

Seasoning: 

1 teaspoon Ginger - minced
1/2 teaspoon Garlic - minced
3 tablespoon Rice Wine
2 tablespoon Oyster Sauce *
1 tablespoon Hoisin Sauce*
1 tablespoon Sweet Soy Sauce
1 tablespoon Soy Sauce
1 teaspoon Sugar
Pepper powder. 
Few drops sesame oil
Coriander leaf
Roasted Sesame Seeds

Method:

Peel outside leaves off the lettuce till the core is exposed and cut in half. 
Soak in cold water for about half an hour. This makes the leaves separate beautifully .
Heat wok/saucepan on high heat. 
Add 2 tablespoons oil. 
Add garlic, ginger, pork and all vegetables diced (expect spring onion.) 
Stir fry for about 5 minutes. 
Pour in the rice wine and cook for an extra 2 minutes .
Add all the seasonings except sesame oil. 
Stir fry for another few minutes. 
Add spring onion and sesame oil just before removing from the heat.
Do not add water when cooking the filling. If  it is too wet, add a little corn flour mixed in water to thicken.
Pour 2-3 tablespoons of filling into the lettuce cups. 
Add some roast sesame seeds and coriander leaf on the top before serving.

* Since this is a gluten free meal, check the oyster sauce and hoisin sauce on purchasing. Some may contain flour or corn flour. If this is the case, use extra sweet soy sauce and chicken stock powder to replace.

Tips: 

• Any vegetables or meats can be used to make San Choy Bow ie chicken mince, pork mince, prawns, roast duck.

• The seasonings may be salty so taste before adding extra salt.

• If possible, cook extra filling as it can then be used to make Rice Paper Spring Rolls - please check our recipe that is coming soon.

Pan Fried Scallops with Avocado and Tomato Salsa #glutenfree #glutenfreerecipes #glutenfreecooking

This elegant Appetizer is the perfect start to any meal, the sweetness and texture of the scallops contrasts beautifully with the crispness of the Lotus Root and the tang of the Avocado and Tomato Salsa.

Pan fried Scallops with Avocado and Tomato Salsa

Ingredients:

1 Avocado
1 Tomato. Small diced
1 Apple, cut into strips
Chilli chopped , if necessary
1/2 cup Olive oil
2 tablespoon Red Wine Vinegar
Tabasco Sauce to taste
Salt, Pepper and Sugar for tasting

Mash half  of avocado in bowl, small dice other half.
Mix all ingredients well.
Refrigerate

6 Scallops
1 Lotus Root - washed and sliced
Salt and pepper
Spring Onion

Deep fry lotus root until crispy, sprinkle with salt.
Heat a little butter in a saucepan.
Add salt and pepper to scallops and pan fry both side until little brown, but not over cook.
Put salsa into the scallop shells. 
Place scallop on the top. 
Decorate with spring onion strips and lotus root chips

Tips: 

• The scallops, can be replaced with Tiger Prawns if you wish.

• Lotus root can be purchased in Chinese grocery shop. This can be changed for another crispy vegetable or bacon or simply leave out.

• The leftover salsa can spread on sandwiches, or served with pan fried fish fillets
  
  

  

  An elegant starter for fine dining!

Japanese Inspired Three Cheese Croquettes with Caramelized Onion Jam #glutenfree

Melt in your mouth morsels

These delightful melt in your mouth morsels make the perfect entree fro a Mother's Day Lunch or Dinner. If you prefer you can add salmon or mushrooms instead of bacon for a different taste or vegetarian preference. Once again they are gluten-free and sure to please the fussiest of palettes!

Caramelized Onion Jam

3 Large Onions Sliced

Ingredients:

40g Butter

3 tablespoons Brown Vinegar

3-4 tablespoons Brown Sugar according to taste

3 large Onions - sliced

Method:

Heat butter in saucepan.

Add onion to butter and sautee till soft (Approx 20mins on medium heat).

Add the vinegar and brown sugar, stirring through .

Simmer, till juices combine

Keep on low heat and simmer till the juices combine.

Croquettes

Stir on heat till thick and smooth

Ingredients: 

50 gram Baby Spinach - washed

80 gram Butter

80 gram Gluten-free Flour

1 cup Milk

2 Rashers of Bacon - diced

80 gram Cream Cheese

40 gram Grated Tasty Cheese

20 gram Shredded Parmesan Cheese

3 Boiled Eggs - yolks removed and chopped

Method:

Dice the bacon rashers and fry on heat till just crispy. Set aside.

Melt butter in saucepan. 

Remove from heat ,add flour, stir through and return to heat, add milk and seasoning to taste. Stir till thick and smooth.

Remove white sauce from heat.

Add all the dry ingredients to white sauce and stir together. 

Pour into a lamington tray lined with cling wrap.

Press down the mixture firmly with a spatula.

Cover with cling wrap and refrigerate overnight till ready to crumb

Add dry ingredients and stir through

Press firmly into cling wrap lined tray - refrigerate!

Cut the refrigerated slice into twelve pieces

Roll in bread crumbs

  Egg Wash and Bread Crumbs

Ingredients

2 cups Gluten-free Bread crumbed in food processor (not too fine)

1 Egg

1 cup Milk

1/2 cup Plain Flour

Method:

Combine the milk and eggs in bowl.

Roll the croquette in egg wash, then roll in flour and then place in crumbs and roll. 

Fry lightly in oil till golden brown.

Place on paper towel.

Arrange on plate and serve with warm caramel onion jam. 

Fry lightly till golden brown

Bon Appetit!

Japanese inspired Three Cheese Croquettes served with Caramelized Onion Jam