Maple-Soy Chicken Wings and Vietnamese Salad

Maple-Soy Chicken Wings (serves 6)
24 chicken wings (you can do more - I make 4 large chicken wings per person)
1/2 cup of soy
1/4 cup of maple syrup
1 tbsp of grated ginger
1 tsp of chilli flakes
2 tbsp of chinese rice wine

1. Mix up all the above besides the rice wine and allow wings to marinate overnight. Stir a couple of times while marinating if you have a chance.
2. Pre-heat oven to 180C (lower if fan forced).
3. Spread wings in a single layers on some foil covered (this helps later with cleaning!) baking trays. Reserve the marinade.
4. Bake the wings for an hour. I find it helps to increase the temperature a bit for the last ten minutes or turn the fan forced oven on so that they crisp up.
5. While the wings are cooking put the marinade in a small saucepan. Add the chinese rice wine. Bring to the boil and put on a high simmer until reduced. Make sure it is boiling or simmering fast so that you kill any bacteria in it.
6. Serve the wings with the thickened marinade and hoy sin sauce (for those that aren't so keen on chilli).

Vietnamese Salad (serves 10)
2 carrots, julienned
2 cucumbers, julienned
1/2 wombok, hard centre removed and finely sliced
1 bunch coriander, roughly chopped
1 bunch chives, chopped
1 bunch mint, roughly chopped
300g vermicelli rice noodles - cooked according to instructions and chopped a little with scissors

Nuoc Cham (Minus the garlic) made using this recipe as a dressing

1. Toss together the salad ingredients and the Nuoc Cham.
2. Serve with maple-soy wings

Variations -
This salad would be good served with a hot roast chicken from the supermarket if you are in a hurry.
You could also serve it with deep fried tofu for a vegetarian alternative

Cream of Sweet Potato Soup

2 large sweet potatoes, diced
2 litres of stock (I used reconstituted massell chicken stock cubes)
1 carrot, diced
1 stick of celery, diced
1/4 cup of dry sherry
1 small tub of light cream
2 tablespoons of dried chives


1. Sautee the carrot and celery in a pan until soft and a little brown at the edges.
2. Deglaze the pan with sherry being sure to get all the brown bits up.
3. Add the stock and potatoes. Bring to the boil and reduce to a simmer.
4. Simmer uncovered until potatoes have begun to fall apart.
5. Add the cream and chives. Blend. Season to taste.

Pea and Bacon Soup

2 cups of split peas
2 litres of stock (I use reconstituted massel cubes)
2 potatoes
1 carrot, diced
1 celery stick, diced
1/4 cup of dry sherry
2 bay leaves

2 tablespoons of dried chives

6 rashers of bacon, diced

1. Sautee the carrot and celery in a pan until soft and a little brown at the edges.
2. Deglaze the pan with sherry being sure to get all the brown bits up.
3. Add carrot and celery mix, stock, potatoes, lentils and bay leaves to a slow cooker. Cook on whichever setting you prefer until lentils are soft.
4. Remove the bay leaves. Add the chives. Blend.
5. Fry off bacon until crispy. Add to soup or, for vegetarian option, serve on the side.

Vegetarian Quesadillas

Serves 4

Salsa

1 can of crushed tomatoes

1 clove of garlic (leave out if sensitive but this sauce is HOT so there is very little garlic per serve)

1 tablespoon of ginger, grated

1 tablespoon of hot hot hot chilli sauce (I use this one which has a nice a smoky flavour)

2 tablespoons of red wine vinegar

1/2bunch of coriander, chopped

2 tablespoons of dried chives

1 tsp of smoke flavour

Guacamole (people sensitive to polyols may wish to omit this)

2 avocados, mashed

1 lime, juiced

3 teaspoons of tobacco sauce

Quesadillas

10, corn tortillas (look for Woolworth's Brand or Diego's)

1 large capsicum, diced

1 can of corn, drained and rinsed

1/2 bunch of coriander, finely chopped

1 lime, juiced

1 bag of spinach

1 cup tasty cheese

1 cup mozzarella cheese

Salsa

1. Heat a little olive oil in a medium sized pot. Sautee the garlic and ginger. Add the tomatoes, vinegar, smoke flavour and hot sauce. Reduce. When thickened add the chives and coriander. Blend. Cool in the fridge.

Guacamole

2. Mix ingredients together. Season to taste

Quesadillas

3. Place corn, capsicum, coriander, spinach and cheese on one tortilla. Top with another like a sandwich.

4. Heat fry pan to hot. Place quesadilla in the pan. Weigh down with something (e.g. a another heavy based pan). When browned underneath, turn over with a spatula. Remove when cheese melted.

5. Serve with guacamole and salsa.

NOTE: If you are sensitive to the guacamole or the sauce you can just leave these out. I find that you use so little (about 1 tablespoon of guacamole and 2 teaspoons of salsa) over the whole meal that it's fine. 

VARIATION: Serve also with some greek yoghurt.

Spanakopita Pie

2 x 250g packets of frozen spinach, thawed and squeezed of water

1 bunch of dill, finely chopped

1/2 bunch of parsley, finely chopped

1 bunch of chives, finely chopped

500g of low fat ricotta

250 g of low fat feta, crumbled

1 tsp of nutmeg

1 tbsp of lemon zest

1 egg

1 tbsp of melted butter

1/2 packet of filo pastry* 

1. Pre heat oven to 180C

2. Mix together the spinach, herbs, cheese, nutmeg, lemon zest and egg. Season with salt and pepper. You should end up with a smooth creamy mix.

3. Brush baking tin or casserol dish with better. Line with two layers of filo leaving a little pastry overhanging around the edges. Brush with butter. 

4. Place spinach mix in the lined tin. Cover the top with two more layers of filo brushed with butter. Fold over the overhanding edges.

5. Bake in oven until golden brown on top (20-30 minutes).

* Filo pastry does contain wheat but because it a very thin pastry and you only use a small amount, each slice of pie includes relatively little wheat (as compared to regular pastry in a pie). I don't find this small amount of wheat to be a problem. People who are very sensitive to wheat could use gluten free puff pastry or they could add 2 extra eggs and do without the pastry altoether. This would make a spinach fritatta rather than a pie.

Pumpkin Soup

• 4 cups of pumpkin, peeled and diced
• 1 large potato, peeled and diced 
• 1 carrot finely chopped
• 2 sticks of celery finely chopped
• 1 clove of garlic
• 500ml beef stock (check for onion/dehydrated vegetables - massell does a good FF one which is also vegetarian)
• 500ml water
• 1 cup of milk/cream
• 2 tbsp diced chives
• 1 tbsp olive oil

1. Sautee the carrot, celery and garlic in the olive oil. Sweat until soft and going golden.
2. Add pumpkin, stock and water. Bring to boil and let to simmer for 1 hour.
3. Blend with a stick blender and add milk/cream, chives and seasoning to taste.
4. Serve garnished with parsley and, if you like, sour cream/yogurt/cream.

Alternatives: you can use half pumpkin/half sweet potato if you like. Also, I have had a nice version which used some curry powder and coriander.

Grilled Vegetable and Proscuitto Salad

This is a nice variation on this salad I published a few months back which doesn't require an oven.

• 4 cups of rocket, rinsed and dried
• 1 medium eggplant, diced
• 1 medium zucchini, diced
• 1/4 cup of shaved parmesan
• 100g finely sliced proscuitto, shredded
• 1 1/2 tbsp of olive oil
• 2 tbsp of balsamic vinegar
• salt and pepper

1. Salt the eggplant and zucchini and sit in a sieve over a bowl for 30 minutes or more. Once the bitter liquid has come out of them, rinse the salt off and pat them dry with paper towel.
2. Heat up 1/2 tbsp of olive oil in a fry pan. Fry the eggplant and zucchini until cooked through and browned on the edges. Set aside.
3. Toss together, rocket, parmesan and prosciutto. Top with cooked vegetables.
4. Mix together remaining oil, vinegar and salt and pepper to taste. Pour on salad. Toss and serve.

Alternative: you could leave out the proscuitto to make this vegetarian. If I did this I think I would stir some pesto in to the dressing or add a couple of finely sliced sun dried tomatoes to give it a bit more zing.

Pasta with Smoked Salmon and Broccoli

This is a one-pot wonder meal that I really like because it is so quick and tasty. It is also surprisingly light.

Makes 1 fairly large serve.

• 3/4 cup of brocolli small broccoli florets*
• 1 cup GF pasta spirals
• 1/2 tbsp of capers finely chopped
• 1 tsp of finely chopped chives
• 1/2 tsp of lemon zest
• juice of half a lemon
• 1 tbsp of grated parmesan
• 1 tbsp of creme fraiche or cream
• 50g of smoked salmon ripped into smaller pieces (you could use either the cold smoked or hot smoked kind)

1. Put a large pot of water on to boil. Add the GF pasta. When about 1-2 minutes from cooked add the broccoli.
2. When pasta is cooked, drain the pasta/broccoli it and add the remaining ingredients except the salmon. Put on a low heat. Stir.
3. When the creme fraiche, juice and cheese have combined to make a sauce, remove the pot from the heat and stir in the salmon. Serve.

Alternatives: Substitute the basil or dill for the chives.

* I have recently heard that broccoli can be a problem for people with fructose malabsorption. If this is you use rocket or green beans instead of the broccoli. If using rocket, add it at step 3 when adding the salmon.

Fattoush

• 1 cucumber, finely sliced with a mandolin
• 1/2 tbsp salt
• 1 tbsp white vinegar
• 125g greek style fetta, crumbled
• 2 roma tomatoes, de-seeded and diced
• 1/2 cup herbs (mind, coriander, continental parsley)
• 1 colve garlic
• 2 large slices of FF oat bread
• 1 lemon, juiced
• 1tsp sumac
• 2 cups, butter lettuce
• 1 tbsp olive oil

1. Sprinkle salt on cucumber slices and set aside for 30 minutes.
2. Rinse salt off cucumber in a mesh strainer and squeeze as much water as you can out of it.
3. Add vinegar, stir. Sit for 15 minutes.
4. Add fetta, tomato and sumac to cucumber and set aside.
5. Brush bread with olive oil and grill. Rub with garlic.
6. Mix herbs, lettuce and tomato/cucumber mix with lemon juice.
7. Rib up bread and add to top of salad just before serving so still crunchy.

Thai Beef Salad

Serves 1

• 200g beef sirloin
• 2 tbsp olive oil
• handful of baby spinach
• 1/2 red capsicum, sliced finely
• handful or bean sprouts
• 1 tbsp, finely chopped chives
• 1 tbsp, coriander, roughly chopped
• 1 tbsp, mint, roughly chopped

Dressing:

• 1 lime, juiced
• 1/2 tsp fish sauce
• 1/2 tsp soy sauce
• 1 birdseye chilli diced finely

1.   Heat BBQ or heavy based fry pan.
2. Brush meat with oil and season. Cook for 3-4 minutes each side.
3. Transfer to a plate to rest for 10-15 minutes.
4. Mix together dressing ingredients and set aside.
5. Mix remaining ingredients in a serving bowl. Thinly slice beef and place on top of salad. Pour dressing over. Serve.

Potato, Chickpea, Spinach and Lemon Soup

Serves ~ 4

• 1 clove garlic, crushed
• 1/2 tsp lemon infused olive oil
• 1L chicken stock
• 2 tbsp sweet sherry
• 2 potatoes, diced
• 1 can chickpeas, drained and rinsed
• 2 cups of fresh spinach
• 1 tsp lemon zest
• 2 fresh bay leaves
• 1 tsp red peppercorns
• 1 tsp black peppercorns

1. Heat oil. Sautee garlic.
2. Add stock, potatoes, bay leaves, pepper and chickpeas. Bring to boil then reduce to simmer. Add sherry.
3. When potatoes are soft add remaining ingredients and season to taste.

Corn Fritters

• 1 can of corn, drained and rinsed
• 6 tbsp of gluten free self raising flour
• 2 eggs
• 1/4 cup crumbled greek fetta
• 1/4 tsp cumin powder
• 1 tbsp chopped chives
• salt and pepper
• canola oil

1. Mix all ingredients together in a bowl. Set aside for 5 minutes.
2. Heat 1.5 cm of oil in a heavy fry pan until very hot
3. Place 1/2 cup size portions into oil to make little corn "pikelets". Cook until brown on bottom and flip.
4. When cooked on both sides, sit on paper towel.
5. Serve hot or cold with raita or tatziki dip.

Vietnamese Style Soup

This is a bit of a hit and miss recipe so be sure to taste as you go along.
Serves 2

• 1 small clove garlic, finely sliced
• 1 inch ginger/galangal, finely sliced
• 2 kaffir lime leaves
• 1 red chilli, finely sliced (sambal oelek can be used instead)
• 1 bruised lemongrass stalk
• 1 tbsp of chives, finely sliced
• 1/4 coriander leaves and root, roughly chopped
• 1-2 limes, juiced
• 500ml chicken stock
• 2 tbsp fish sauce
• rice noodles (already softened in boiling water), meat, vegetables as available 

1. Sautee garlic and half of the ginger in a little vegetable oil. Add stock, lemongrass, lime leaves, fish sauce (to taste), chilli and vegetables/meat. Bring to boil and simmer until vegetables/meat cooked.
2. Add noodles, lime juice (to taste), herbs and remaining ginger

Suggestions: Smoked chicken

Prosciutto, Green Bean and Roasted Tomato Salad

This salad is a great one for those BBQs when you are asked to bring something. It looks very impressive, tastes great and the best bit is you can have it ready in 20 minutes.

• 4 cups of rocket/baby spinach 
• 1 cup of green beans, cut into 1 inch pieces
• 50g of proscuitto slices
• 1 cup of mini-roma tomato or grape tomato (you can also do this with 4 regular romas), cut in halves
• 1/4 cup of shaved parmesan
• 1/4 cup of shredded basil
• 1 tbsp of olive oil
• 2 tbsp of balsamic vinegar
• salt and pepper

1. Preheat oven to 200C.
2. On trays lined with baking paper place the prosciutto slices and the tomatoes (cut side face up). Season the tomatoes and drizzle with a little olive oil. Put in the oven for 10-15 minutes until the tomatoes are cooked and the prosciutto is crispy. Crumble the prosciutto up into little pieces.
3. Blanch the green beans in boiling water for five minutes. Drain and place in a bowl with some iced water. Drain after five minutes.
4. Mix the remaining olive oil and vinegar to taste.
5. Layer the ingredients in a large flat bowl. Begin with the salad greens followed by the beans, tomatoes, parmesan and prosciutto. Drizzle with dressing.

Potato Salad

Serves 4

• 8 med potatoes (you could use 16 cocktail potatoes), washed and quartered
• 1 tbsp of greek yogurt (you could use cream or sour cream)
• Juice of 1/2 lemon
• 1 tsp of dijon mustard
• 1/2 tbsp of olive oil
• 1 tbsp of capers, finely chopped
• 1tbsp chives, finely chopped
• 2 rashers of bacon, diced

1. Place potatoes in a shallow microwave safe dish with 1/2tsp of water. Cover with plastic film and microwave on high 2 minutes at a time until just cooked (takes 4-6 minutes).
2. While potatoes are cooking fry the bacon until crispy and shake all other ingredients together in a jar for dressing. Season and adjust ingredients in the dressing to taste.
3. Mix cooked potatoes, dressing and bacon thoroughly. 
4. Refrigerate and serve cold.

Frittata

Serves 3 - 4 for a light meal

• 1 red capsicum, diced small
• 1 zucchini, diced small
• 4 rashers of bacon, diced
• 2 birds-eye chillies, deseeded and finely diced
• 1 clove garlic, crushed (you could use garlic oil instead)
• 2 med-large desiree potatoes, washed and diced
• 4 eggs
• 2 tbsp milk
• 1 tbsp olive oil
• 1 tbsp diced chives
• 1/2 cup of grated tasty cheese

1. Pre-heat grill.
2. Put potatoes in a microwave safe bowl, covered with glad wrap and microwave for 3 minutes or until just soft.
3. Heat oil in a large non-stick fry pan. Add potatoes, bacon, garlic, zucchini, capsicum and chilli. Fry off on high heat until potatoes start to show some colour.
4. Sprinkle over the chives and the cheese evenly. Pour eggs on top. Tilt pan to make sure eggs have spread around the whole pan.
5. Let cook for 5 minutes on high.
6. Place pan under grill (if a plastic handled pan, be careful not to melt it!) until browned on top.
7. Serve with a green salad and some crusty bread

Alternatives: You could substitute some FF chorizo sausage for the bacon for a more authentic spanish taste.

Minestrone Soup

Serves 6-8


Cooking Time: 45 minutes

• 1 tbsp olive oil
• 2 stalks of celery, diced
• 2 carrots, peeled and diced
• 1 cup pumpkin, diced
• 100g smoked bacon, finely diced (omit for vegetarian version)
• 1 bunch basil, stalks finely chopped, leaves torn
• 1/2 cup red wine 
• 400g can of chopped tomatoes
• 2 small courgettes, diced
• 400g can of borlotti beans
• 1 medium bunch, silverbeet, stalks diced, leaves chopped roughly
• 1 cup of GF pasta (I used Orgran Animal Shapes)
• 750ml FF chicken or vegetable stock
• Parmesan cheese/basil pesto to serve

1. Heat oil in large saucepan. Add celery, carrot, pumpkin, basil stalks and bacon. Reduce heat, cover pan with lid just ajar and sweat vegetables for 10-15 minutes or until just soft.
2. Add courgettes, tomatoes and wine. Simmer for 15 minutes.
3. Add silverbeet, beans, stock and pasta. Simmer until pasta is cooked (10 minutes). If at any point the soup is too thick for your liking, add a little water.
4. Serve with fresh basil leaves on top and some grated parmesan or a tablespoon of basil pesto.

(Modified version of recipe in Jamie Oliver, Jamie's Italy, Penguin, 2010)

This recipe is suitable for freezing but beware the gluten free pasta will not hold up well to this. It may be worth omitting it and adding it when reheating. I usually blend the soup for freezing anyway as the veggies loose a bit of their texture in freezing. 

Kedgeree

Cooking Time: 20 minutes

• 1 red capsicum, diced
• 100g smoked salmon or trout (hot smoked fillet style) finely shredded and deboned
• 1 cup long grain rice
• 1.5 cups FF chicken stock
• 1 lemon, juiced
• 1/2 tbsp ghee
• 1 tbsp FF curry paste (you could substitute this for 1 tbsp of FF curry powder mixed in water to a paste)
• 1 tbsp flat leaf parsley, finely chopped
• 2 eggs

1. Boil the eggs for 7 minutes. Remove from heat and sit in cold water to cool.
2. Heat ghee in a medium saucepan. Fry curry paste until fragrant.
3. Add capsicum and rice to paste. Stir. Add stock. Stir.
4. Leave to simmer on a very low heat until rice is cooked and stock largely absorbed.
5. Remove from heat. Add the fish. Add lemon juice and parsley to taste. Season.
6. Peel the boiled eggs and slice into quarters.
7. Serve the kedgeree with sliced egg on top and garnished with parsley.