Pan fried Barramundi Fillet with Lemon Caper Sauce and Potato Mash #fish

This is a simple but outstanding dish. You can substitute any other fish that you wish. This is an easily prepared meal that can ready in 30 minutes. Serve at your next dinner party. This dish will be a huge hit with guests. 

Ingredients: 

2 Barramundi Fillets
20g Butter
1/4 cup White Wine
1/4 cup Thickened Cream*
Lemon Juice from 1/2 Lemon
Lemon Rind, cut into strips
1.5 - 2 tablespoons Capers
Parsley - chopped
1 tablespoon gluten-free Plain Flour
Salt and Pepper

Potato Mash:
 
3 large Potatoes, peeled and cut into quarters
30g Butter
1/3 cup Thickened Cream**
Salt and Pepper

Method:

Boil or steam the potatoes in a saucepan until soft. 
Mash until fine. 
Add butter, cream, salt and pepper.  Mix well giving a creamy mash. 

Heat pan with a little olive oil. 
Sprinkle salt and pepper on the fillet, toss a little flour on both sides. 
Pan fry on a medium-hot heat until both sides are golden brown and crispy outside - if the fillet is too thick, cut 2 deep lines in the middle before cooking or place in oven at 180C for several minutes after pan frying.

In another small saucepan, heat butter, capers and lemon rind until little burnt. Pour the white wine into the pan, then lemon juice and cream. 
Cook until the sauce is reduced. 
Add seasonings and parsley.

Plate up the fish fillets and potato mash on the plate, pouring the sauce over. 
Serve hot.
* If you do  not like cream, you can make the sauce with extra butter and white wine with the lemon juice.
** Some people may like a less rich potato mash - the thickened cream can be replaced with milk. 
Vary the amount of cream/milk to make your prefect mash.

Contact: lee.leehocklai@gmail.com

 

Chilli Prawns #glutenfree #glutenfreecooking #glutenfreerecipe #chilli

There are many varieties of chilli prawn dishes. This one, cooked with fresh tomatoes and chilli, is of mild but full flavour with a beautiful aroma. Even if you do not like hot (as in chilli) foods, you will love these chilli prawns. Serve with steamed rice or plain cous cous.  Peel the shells off the prawns as you go and make sure you do not miss any of the beautiful juices. Lick your fingers, and enjoy, with a cold beer - fantastic!!!

Ingredients:

500g large Tiger Prawn - cut and de-vein
2 Tomatoes - diced
1/2 Spanish Onion - diced
1 teaspoon Ginger - chopped finely
1/2 teaspoon Garlic, chopped finely
1 - 2  tablespoons Red Chilli, chopped finely
1/2 cup White Wine
1/2 cup Tomato Sauce
1 tablespoon Sugar
Salt, Pepper
1/3 cup Spring Onion - sliced
Fresh Coriander, if necessary
3 tablespoons gluten-free Plain Flour


 Method:

Heat a pan with some hot oil.
Sprinkle the prawns with a little salt, toss with flour and pan fry both sides to 70% cooked. Place aside.
Discard that oil, add 2 tablespoons olive oil to same pan. 
Stir fry onion, ginger, garlic, and chilli for a few minutes. 
Add diced tomatoand cook for another few minutes. 
Add white wine and bring to the boil. 
Add tomato sauce and seasoning. 
Add prawns back into the pan, simmer until cooked and sauce is reduced. 
Add spring onion before plating.
Place coriander leaf on the top. 
Serve with steamed rice.









Tips:

•  Add extra/less chilli as you prefer.

• This dish is best cooked with the whole prawn, but if you prefer, you can peel the shell off and remove the head before cooking. 

  

  Chilli Prawns

Beef Teriyaki with Crispy Sweet Potato Chips #glutenfree #teriyaki

Previously in the blog we have given you the recipe for the pure and traditional Japanese Teriyaki Sauce. This can be kept in the fridge and used anytime. Here we have used to make Teriyaki Steaks. You can serve with any side dish you like, ie potato mash, steam vegetables, green salad.... The simplest option is to serve the steaks with their teriyaki sauce on a bed of steamed rice with  vegetables on the side.

Crispy Leek Strips

Ingredients:

2 Scotch Fillet Steaks
1/2 cup Teriyaki Sauce
1 tablespoon gluten-free Plain Four*
1/2 cup Leek Strips
1/2 Sweet Potato, sliced thinly
Some Roasted Sesame Seeds, if necessary
Salt and Pepper





Method:

Deep fry leek strips and sweet potato slices until golden brown and crispy.
Remove from the pan and place on paper towel and toss with a little salt.
Sprinkle some salt and pepper on the steaks, toss both sides with some flour (* This will make the outside of steak take on a char-grilled flavour as home stove is heat not as high as the restaurant grill) Heat the saucepan/ grill pan to very hot, toss some olive oil and pan fry the steaks both sides until  dark as you like.
Pour the Teriyaki sauce into the pan and cook on high heat until the sauce is reduced. 
Sprinkle with roasted sesame seeds and place crispy leek strips on the steak.
Serve with steam rice and crispy sweet potato chips.

 Contact: leeandhocklaiskitchen@gmail.com

Sweet Potato Crispy Chips

Lemon Steamed Pudding #glutenfree #glutenfreebaking #glutenfreerecipe

This recipe is a variation of an old time favourite. Would anyone's Nanna ever have thought that there would one day be a gluten free steamed pudding that is impossible to tell from the conventional one. Make this beautiful winter pudding and enjoy!

Lemon Steamed Pudding with Vanilla Custard

Ingredients:

125 Butter
1/2 cup Caster Sugar
1.5 cup gluten-free Self Raising Flour
1/2 teaspoon Baking Powder
3/4 cup warm Milk
2 large Eggs, separated
1 teaspoon grated Lemon Rind
2 tablespoons Lemon Juice
3 tablespoons Golden Syrup
Extra butter

Method:

Grease a large pudding tin with extra butter and sprinkle little flour around the inside of the tin.
Beat the butter, sugar and lemon rind until smooth and fluffy.
Add eggs yolks and lemon juice, mix well.
Add half flour and baking power into the mixture.
Add milk.
Add remaining flour and mix until smooth.

 In another clean bowl, beat the egg white until stiff peaks form.
Add the whipped egg white to the mixture and fold through gently with a plastic spatula.
Place the golden syrup in the bottom of the tin.
Place the mixture into the tin until 80% full.
Cover with a baking paper, then aluminium foil.
Close with the lid.
Place the pudding tin into a large saucepan with the tin lifted off the bottom of the saucepan by placing it a rack or small saucer - this can prevent water coming into the pudding during cooking. Pour boiling hot water into the saucepan till half way up the tin.
Cover with lid and slow cook on low- medium heat for 2 hours 15 minutes.
You need add some boiling water during the cooking time,  to maintain the water level covers halfway up the pudding tin.
Best served warm or hot. You can serve with vanilla custard, thickened cream or ice cream.

Vanilla Custard:

1 cup Milk
1 cup  Thickened Cream
2 Egg Yolks
1.5 tablespoons gluten-free Corn Flour
3-4 tablespoons Caster Sugar
1 teaspoon Vanilla Extract

Mix all ingredients, except egg yolks in a saucepan, whisk and cook on medium heat until hot. Be careful not to let it boil.
Add egg yolks and whisk quickly until smooth.
Cook for another 1-2 minutes.
If  there are too many bubbles on the top, you can strain through a fine sieve.
Remember do not allow the custard to boil.

Email: lee.leehocklai@gmail.com

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. 

Coffee Chiffon Cake #glutenfree #glutenfreebaking #glutenfreerecipe

Today we are revisiting the Chiffon Cake. This time we have substituted coffee for the Pandan to give you an exquisite fluffy coffee chiffon cake is perfect for your high tea. This gorgeous cake is beautifully light and perfect when served with clotted cream.

These are the quantities for a large tin( 24x11cm)

Ingredients:

10 Eggs

1 cup Sugar

2/3 cup Vegetable Oil

1/2 cup Evaporated Milk

11/3 cups gluten-free SR Flour

1 teaspoon Cream of Tartar

2 tablespoons Instant Coffee + 2 tablespoons Hot Water

Method:

** These cake pans are available from Asian Supermarkets. It is important that you do not use a non-stick pan as you want the cake to stay in the inverted tin until cool.

Separate the eggs.

Beat together the egg yolks and 1 cup sugar.

Add gluten-free flour, fold through.

Add oil and evaporated milk, fold till combined.

Beat the egg whites and cream of tartar until soft peaks form. Add 1/4 cup of sugar slowly, beating until firm peaks form

Gently fold the beaten egg whites into the batter mixture. If this is done to briskly the cake will not rise as much.

Place in cake tin (it is very important that the cake pan is not wet and not greased).

Bake at 180C for approx 45mins - DO NOT open the oven until the last 10minutes or the cake will sink.

It is also important to turn the cake over when it is removed from the oven. Leave it in the upturned pan until totally cooled before turning out. Turn over when cool and run a sharp knife around the outer and inner edge of the cake. Using the center pillar pull the cake out of the pan. 

Cut and serve! You can serve with clotted cream if you prefer! 

Our Journey So Far! #glutenfree #glutenfreecooking #glutenfreerecipe

We have been asked by quite a few people why we chose to begin blogging and give our recipes, expertise and knowledge free to the wider community. One of the Lee's is gluten intolerant and while he resisted admitting this this for a larger part of his life, he has found that cutting gluten from his diet means that bloated feeling after eating is now a thing of the past. He has more energy, and his general health and well being has improved. The general lack of choices in everyday foods drove us to explore how to make gluten free food more mainstream. We were tired of paying a fortune at the supermarket for anything that had a 'gluten free' tag. So we set about experimenting, focusing on fresh food and gluten free products that are readily available and not too expensive. 

 There are people who live with the much more serious condition of Coeliac disease, in which the immune system reacts to the gluten in wheat. The villi in the small bowel atrophe and become flattened, affecting the surface area of the bowel available for absorption of nutrient. This can result in malabsorption issues. Our recipes are suitable for Coeliac sufferers and means a diet of lettuce and cheese is no more!

So, at Lee and Hock Lai’s Kitchen our mission is to make gluten free food that not only tastes great, looks great, but to all intents and purposes is almost impossible to identify as different from everyday food that contains gluten.  How many times have you heard people complaining that a gluten free diet is so restrictive and the baked goodies are stodgy, heavy and often like cardboard. Another problem with cooking gluten free food is that, often it requires expensive gums and specialty items that you have to source from health food shops.  Our aim is to make our gluten free recipes fairly inexpensive by eliminating these types of ingredients from our recipes. It also means that you can make our recipes with items that you can readily source from your regular supermarket. Many of our recipes are dairy free as well making them suitable for lactose intolerant and we also try to restrict our use of corn flour as many people have issues with corn as well. With #glutenfree, #dairyfree, #vegetarian, Lee and Hock Lai's Kitchen really has something for everyone.

Also, do not be put off using recipes from our blog if you are not on a gluten free diet as you can simply substitute normal flour back into the recipes for a fantastic result. We try to cover all areas of the menu and soon will include a special section for healthy lunch box treats and one pot, slow cooked dinners for Mums who are frazzled at meal times with homework, after school activities, and bath time! 

Stay with us on our journey as we further explore and continue to bring you new recipes and new products.

Lee and Lee Hock Lai