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