I think everyone knew what I would be craving when I got home, and despite how tired I was from the travelling and long day after, I was still utterly determined to get to Coles and bake myself a roast … Continue reading →
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.