Opening Note: Sadly, due to the fact I am newly in Hong Kong, I will be restricted in photos of recipes for a while as I cannot remake the dishes and photograph them before posting. Whilst my dorm does have a little kitchen, it doesn’t come supplied with anything, so I will need to go shopping and stock it up before I can get back to cooking and photographing delicious gluten-free recipes! However, luckily I have a few of my staples stored either in my head or on the computer which I can continue to share in the mean time – I’d hate to leave you all hanging!
Today’s recipe is another great one for anyone with a slow cooker. It can also be done on the stove much quicker, but I find the slow cooker makes it so much tenderer and tastier!
800 g boneless, skinless chicken breasts
400ml tinned coconut cream
1 tin of baby corn
1 carrot, sliced
1 red capsicum, sliced
A handful of green beans
Coriander leaves to garnish
Sliced red chilli to garnish
Red Curry Paste (you can buy this pre-made if you’d like, just check its GF!):
1 red onion
10 g galangal, sliced
2 garlic cloves, chopped
1 tsp chilli powder
2 corriander roots, washed
1 tsp shrimp paste
3 tbsp peanuts, toasted
To make the red curry paste, place all the paste ingredients in a food processor and blend until smooth. Alternatively, pound the ingredients using a mortar and pestle to form a smooth paste.
Trim the chicken of any fat, then chop into 2cm pieces and put in a large bowl. Add the red curry paste and mix well to coat the chicken in the paste.
Put the chicken in the slow cooker. Cook on high for 2 hours, then add the coconut cream and vegetables and cook for a further 1 hour. Ladle the curry into large serving bowls and garnish with the coriander leaves and chilli.
Serve with Jasmine Rice.
p.s. In case you were too distraught about no photos, here’s one of the ladies market in Mong Kok today!
For my first post from Hong Kong, I decided it would be fitting to dig up and detail one of the meals I made during a cooking class in Shanghai earlier this year. I had to adapt it a little to make it gluten-free, but it still tastes genuine!
100 g Chicken breast
Handful of peanuts
2 tbsp sugar
2 tbsp rice wine
1 tbsp chilli paste
1 tbsp vinegar
2 tbsp cornstarch
1 tbsp ginger
I tbsp garlic
1 tbsp gluten-free thick soy sauce
Dice the chicken breast. Season the chicken with salt, sugar, pepper, 1 tbsp rice wine, coat with 1 tbsp of cornstarch and then cook in a little oil. Take out when the chicken is cooked.
Fry the ginger, chopped garlic, chilli paste and 1 tbsp rice wine until fragrant. Add diced chicken, a little water, a little more sugar, vinegar and a little starch.
Top with the peanuts and serve.
I am now off to explore my new surroundings and get organised! Stay tuned for pictures and lots of food recommendations :)
Coeliac’s – Risotto is your new best friend! It is delicious, and only gets better when you add a whole lot of white wine. This is also great with seafood but lasts better in the fridge to be re-microwaved when its chicken. It also makes A LOT, you could feed 6 easily.. A great, easy option to make for a dinner party.
1&½ litres gluten free chicken stock
300ml dry white wine
1 onion, finely chopped
600g chicken breasts cut into 2cm cubes
600g arborio rice
1 cup frozen peas
100g mushrooms, sliced
90g parmesan cheese
3 tbsp fresh parsely, finely chopped
Heat the stock and wine over medium heat in a saucepan.
In a deep heavy-based pan, melt half the butter over low heat and cook onion until soft. Add chicken and stir for a minute or so, or until chicken is just browned. Remove and set aside.
Add remaining butter and once melted add rice and increase heat to moderate. Add vegetables and 250ml of the stock and wine mixture and bring to a simmer whilst stirring constantly. As the liquid is absorbed, add another 250ml of stock and continue until all stock is used.
After 15 minutes, taste the rice and check it is cooked.
Remove risotto from heat, stir through parmesan, parsley and chicken, cover and leave to rest for 2 minutes before serving.
Today’s recipe is one of my family favourites. Since my diagnosis as a coeliac, my entire family has been digging up recipes that are either naturally gluten-free or can easily be made so. Beef in Coconut with Spinach is not only gluten-free by nature, but delicious too.
Pepper and coriander paste:
-1 tbsp garlic
– 2 tsp salt
– 2 tbsp cracked black peppercorns
– 2 cups whole fresh coriander
– 2 tbsp lemon juice
Bunch of spinach, green bits roughly chopped
500g of rump, finely sliced
4 cups of coconut milk
2 stems finely chopped lemongrass
1 tbsp galangal
2 tbsp fish sauce
1 tbsp sugar
Put all the pepper and coriander paste ingredients in a blender and pulse until finely chopped and combined.
Put coconut milk, pepper and coriander paste, lemongrass, galangal, fish sauce and sugar into a non-stick frypan and bring to the boil. Turn the heat down to a simmer, add the beef, and cook gently for 20 minutes.
Add the spinach and cook for eight to ten minutes.
I have a feeling I should have been born Greek as my love for olives is pretty much indescribable. I can sit and literally eat the whole jar and am a firm believer that a salad isn’t a salad, and a pizza isn’t a pizza, without olives. Thus, when I stumbled across the notion of rolling olives inside steaks, my mouth instantly started watering and I jumped into the car to go get the ingredients. This dish is full of strong flavours and a must do for any olive lover!
1/2 cup sun-dried tomatoes – either buy dry-packed or pull off most of the oil with your fingers
25 kalamata olives, pitted
2 cloves of garlic, roughly chopped
1 tsp dried oregano
1/4 tsp ground black pepper
2 steaks (I used scotch fillet but you can pretty much use anything – the original recipe calls for top round steaks)
1 tsp + 2 tbsp olive oil
1 tbsp lemon juice
Handful of chopped fresh basil
Note: You will need kitchen string
Put the sun-dried tomatoes, olives, garlic, oregano, and pepper in a food processor and pulse until finely chopped.
Pound the meat until is about 1/4 of an inch think – you can do this how ever you like – between sheets of baking paper, with a mallet or a rolling pin – pick your weapon and have some fun :)
With a sharp knife, lightly score the steaks on one slice in a crosshatch pattern.
Evenly divide the olive filling between the 2 steaks. Form into a roll about 1/3 of the way down the steak from one end, leaving a 1/2 inch border from the end. Fold the short end over the top of the filling and roll the steak up. Tie the rolls in 3-4 places with kitchen string.
Place a large non-stick frypan over a medium-high heat stove and warm the 1 tsp of olive oil. Cook the steak rolls for 5-8 minutes, turning often to ensure all sides are browned and sealed, including the top and bottom. Note: If the steaks still don’t look cooked enough increase the time and remove when they are cooked to your taste. I like mine medium rare so only cook for a shorter time. Once cooked transfer to a plate.
In a small bowl, combine the basil, lemon juice and remaining olive oil (2 tbsp). Spoon evenly over the steaks and cover the plate with aluminium foil.
Allow the steaks to rest for 10 minutes before slicing in 1 inch think slices.
The original of this recipe was something I saw in a newspaper and knew I must try. I have a good friend who is allergic to garlic so it stood out to me that this was a recipe that both of us could enjoy! Although the original only used 500g mussels I didn’t think was enough to feed 3-4 people as it suggested so I doubled it – I would say 1kg feeds 3, maybe 4 people, if they are not too hungry. Ultimately – adapt the recipe, maybe add rice or increase the mussels if there are more people.
500ml coconut milk
500ml chicken stock
250ml vegetable stock
5cm piece of ginger, sliced
2 lemongrass stalks, bruised and cut into 5-10cm pieces
Peel of 1 lime, in wide strips
3 handfuls of green beans
1kg mussels, washed and beards removed
2 bok choys, washed and seperated
Juice of 1 lime
2 tbsp fish sauce
1 tbsp caster sugar
Handful of coriander leaves
Put the coconut milk, stock, 1L of water, ginger, lemongrass and lime peel into a large saucepan and bring to the boil, then simmer for another 5 minutes.
Increase the heat again and add the green beans. After a minute, add the mussels and bok choy.
Cook for 3-5 minutes, or until the mussels are open.
Add the lime juice, fish sauce, sugar and coriander, stir and serve.
It was absolutely delicious, fresh and light! Try it!
P.s. Here’s a photo of Nat having gobbled the garlic-free, gluten-free deliciousness:
One of the hardest things about being a coeliac is eating out! Luckily, there are some great and easy recipes around which make it worry-free to invite friends over for dinner instead. I had my friend Alex over for dinner tonight and we decided this recipe was definitely worth sharing.
2 tablespoons oil (take your pick)
4 pork chops
2 red onions, thinly sliced
2 Granny smith apples, cut into 1cm slices
3 garlic cloves
200ml apple cider
A handful of walnuts, roughly chopped
Heat 1 tbsp of oil in a non-stick frypan.
Lightly salt and pepper the pork chops and add to the frypan, cooking until lightly browned on each side. Transfer to a plate and put to a side.
Add the other tbsp of oil to the pan and on a warm heat cook the onion, garlic and apple until they are slightly soft (approximately 10 minutes).
Add the cider and cook for a further 3 minutes before adding the pork chops again and cooking for 2 minutes on each side.
Divide the pork chops onto plates (1 each typically or if your hungry 2) and top with the apples and onion mix and any juices. Sprinkle with the walnuts.
P.s. Heres a photo of Alex having enjoyed his dinner :)