Osso Buco #glutenfree #glutenfreerecipe #glutenfreecooking #italianbraise

This Italian braise is a melt in your mouth winter warmer that is sure to be a favourite with your family. Fill your house with the gorgeous comforting aroma of hearty winter cooking. There is nothing that comes close to matching this welcome when you arrive home.

Osso Buco served with Potato Mash and Garlic Shoots

Ingredients:

Pan fry Osso Buco till brown

2kg Osso Buco
1 Onion, diced
1 Carrot, diced
2 Celery Sticks, diced
3 cloves Garlic
2/3 cup Red/White Wine
2 tins Whole Peeled Tomatos (2x400g) crush fine
1 cup water/vegetables stock if necessary*
2 Bay Leaves
Fresh Oregano,Thyme, Rosemary (chopped) or 1 teaspoon dry herbs mix
1 teaspoon Sugar
Salt and Pepper
3 tablespoons gluten-free Plain Flour

Method:

Stir fry vegetables

Preheat oven to 180C
Heat 3-4 tablespoons olive oil in a pan. 
Dust some flour on both side osso buco. 
Pan fry both sides until golden brown.
Remove the osso buco to the baking tray or casserole dish.
Stir fry all the diced vegetables and garlic. 
Add wine and bring to the boil.
Add all another ingredients and bring to the boil again.
Pour the sauce over the osso buco in the baking tray, cover with the aluminium foil and cook for 1 hour in the oven.
Turn over the osso buso and cook another 1 hour or until soft.
Serve with potato mash, or polenta, or gluten-free cous cous, or green vegetables.
Sprinkle with chopped parsley.
Serves 3-4.

* I cook this meal in the oven so I do not add water/vegetables stock. If you cooking in pressure cooker or stock pot on the stove, you will need add some water/stock. If cooking in stock pot on stove make sure it is slow braised and stir well several times. 
Osso buco cooks very well in the oven. If you find there is a lot of oil/fat on the top after cooking, remove it with a spoon or paper towel before serving.

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.

Pineapple Cookies #glutenfree #glutenfreebaking #glutenfreerecipe #cookies

These cookies are another great lunch box filler for your children. They can be made in a variety of shapes and sizes, from filled pillows, to pinwheels, to cookies of various shapes topped with jam and covered. Make them whichever way your children like best.

Ingredients:

280g Butter

1/2 cup Caster Sugar

2/3 cup Powdered Milk

2 Eggs

3.5 cups gluten-free Self Raising Flour

1 teaspoon Vanilla Essence

1/2 teaspoon Salt

2 cups Pineapple Jam for filling (please check the recipe from our blog)

Method:

Preheat oven to 180C

Beat the butter, salt, sugar and vanilla until soft and firm. 

Add eggs one by one. 

Mix in the flour and powdered milk. The mixture must be soft but not stick on your hand - if too wet, add some extra flour

Use the cookies cutter or press set to make any shape you like. 

Pipe the jam filling into the center/ topping. 

Bake for about 18 minutes or until golden brown.

Cool on the rack and place in airtight container.

Tips:

• You can roll out the mixture with the rolling pin,and place the filling in the center, like sausage rolls. Or, make a ball with the filling inside.

• Brush the cookies with beaten egg yolk to form a glaze.

• These cookies are actually soft biscuits, so don't worry if they are not crispy after cooling.

Some of our Pineapple Jam and Pineapple Spread Treats

Crème Brûlée #glutenfree #glutenfreerecipe #glutenfreecooking #custard

Crème Brûlée is a rich custardy base topped with a caramelized toffee. Break through the hard top layer with the back of your spoon to experience the difference in texture of the crunchy toffee and the smooth velvet of the custard.

Ingredients:

2.5 cups thickened Cream
1.5 cups Milk
1/2 cup Sugar
7 Egg Yolks
1.5 teaspoon Vanilla Essence
1.5 Gelatin Leaves or 1 tablespoon Gelatin + 1/3 cup Water
Extra Sugar for topping

Method:

Preheat oven to 150C
Soak gelatin leaf in warm water for about 5 minutes.
Place thickened cream, milk, and sugar in a saucepan.
Cook on medium heat until almost hot, do NOT let it boil.
Add gelatin leaf and vanilla essence.
Remove from heat!
Add egg yolks and stir well completely. it is important that the cream mixtures are not too hot when the egg yolks are added as the egg can cook in the mixture.
Pour in the mixture through a sieve into the ramekins till about 70% full.
Place into a deep baking tray, pour enough boiling water into the baking tray till about half way up the side of the ramekins - this forms a hot water bath.
Cover with aluminium foil and place in the oven for about 45 minutes or until the custard is set.
Remove from oven and hot water bath.
Refrigerate for approximately 4 hours after they have cooled down.
Before serving, pour 2-3 teaspoons sugar on the top, use a blowtorch to melt and brown the sugar. Place in the fridge for a couple of minutes until the glaze is hard.
Serves about 6.

Tips:

• Ramekins may differ in size so cooking times may not be the same in every instance. Check after 30 minutes.

• For something special, add Italian espresso, or Japanese green tea powder, or coconut cream.

Caramelize the sugar using a blowtorch

Lasagna #glutenfree #glutenfreerecipe #glutenfreerecipe #lasagna

This lasagna,a perennial favourite, serves approximately 8 people. It will keep in the fridge for up to 5 days. If the size of this lasagna is too large cut it into pieces and wrap, or place in containers, and freeze. It can then be thawed, and microwaved, for a ready meal at those times when you do not feel like cooking.

Ingredients:

2-3 boxes gluten-free Lasagne Sheets
Beef Bolognese - please check our recipe from our blog
2-3 cups Grated Cheese
1 cup Parmesan cheese

Bechemel Sauce:

80g Butter
2/3 cup gluten-free Plain Flour
2.5 cups Milk
2/3 cup Grated cheese
1/3 cup Parmesan cheese
Salt and Pepper

Extra:

3/4 cup milk
1/2 cup grated cheese 

Method:

Preheat oven to 180C 

Bechemel Sauce: 
Melt the butter in a saucepan on medium heat. 
Add flour and stir in till smooth. 
Add  the milk and stir continuously until it thickens.
Add cheese and salt, and pepper.
Leave on heat for another 1-2 minutes until cheese has melted and the sauce is smooth.

To construct the lasagna:

Place 1 big scoop of bolognese sauce into a large deep baking tray, spread across the bottom.
Place the dry lasagne sheet over the bolognese sauce.
Add 3 scoops of bolognese and 1 scoop of bechemel sauce ( 7: 3 ) and spread over the sheet. 
Sprinkle some Parmesan and grated cheese over.
Add another layer of lasagne sheets and repeat until 80% height.
Leave about 20% of bechemel sauce for the topping. 
Place the remaining bechemel sauce on the medium heat and mix in extra milk and cheese - this makes the sauce lighter and thinner than before.
Place some bolognese on the last layer of lasagna sheets and spread well. 
Add the thinned bechemel sauce to cover all topping. 
Place more cheese on the top. 
Cover with the aluminium foil and bake in the oven about 45 minutes. 
Turn up oven to 200C, remove the foil and bake another 10-15 minutes or until golden brown topping.
Remove from oven and rest. The lasagna will cut perfectly after half hour.

Tips:

• I use the dry lasagne sheets. It's easy and there is no need to boil first. You can also use fresh lasagne sheets but, the baking times may be reduced. 

• You can only use bolognese and cheese for the bottom 2 layers, then spread thicker bachamel sauce layer in the middle and another 1-2 bolognese layers on top. This will give your lasagna a different look on the plate. 

• Grated cheese: you can use either cheddar or mozzarella cheese.

Beef Bolognese #glutenfree #glutenfreerecipe #glutenfreecooking #bolognese

This traditional Italian meal was taught to me by my former boss' Nona. This Bolognese sauce has a beautiful rich beef and tomato flavour. You may think that it has a long cooking time, but as my boss  told me, 'Twenty minutes spent cooking the best food, is far better than fifteen minutes cooking poor food.' So don't rush the cooking process. Use the cooking time to multitask - make a dessert, an entree, do a little gardening, or even a spot of cleaning. 
I like to cook  a large quantity each time even though it is only for my partner and I. It forms the basis for Beef Lasagna, Pasta Bolognese, Eggplant Lasagna, Arancini etc. So, even though it seems to be a long cooking time, this beautiful Beef Bolognese can be broken up into portions, frozen and used at a later time to make any number of dishes.

Simmer sauce until it reduces down

Ingredients:

2kg Beef Mince
1 Carrot
2 Onions
2 Celery Sticks
3 cloves Garlic
3 tins whole peeled Tomatoes (3 x 400g)
1/2 cup Tomato Paste
3/4 cup Red/White Wine
1/2 cup Olive Oil
4 Cloves
3 Bay Leaf
1/2 teaspoon Ground Nutmeg
Chopped Parsley and Oregano or 1 teaspoon dry Mixed Herbs
1 cup Water/Vegetable Stock
1 tablespoon Sugar
Salt and Pepper

Method:

Fine grate the garlic, onion, celery and carrot in the food processor.
Heat olive oil in a large stock pot. 
Place the grated vegetables into the pot and stir for a couple of minutes. 
Add beef mince and mix well. 
Add red/white wine and cook for a few minutes.
Place the peeled tomatos into the blender and blend until smooth. 
Add into the pot with another ingredients. (if you use fresh herbs, add at last 10 minutes before ready) bring to the boil, lower to medium-low heat and slow cook about 1.5 hours or sauce is reduced. 
Stir several times so as to not burn the mixture to the bottom.

Tips:

• 50% beef mince and 50% pork mince can be used instead of 100% beef mince in this recipe.  

• If you have Parmesan crust in your fridge, grate it into this dish. This will add to the richness of the flavour giving you a full, rich, delicious sauce.

• If there is a lot of fat in the mince, skim the oil off the top after cooking.

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.