Gluten and Dairy Free Sausage Rolls

Ingredients

For the pastry:

  • 120g dairy free spread
  • 300g gluten free plain flour
  • 120ml cold water
  • 1 egg, beaten

For the filling:

  • 400g minced pork
  • 2 garlic cloves, minced
  • 1 teaspoon thyme
  • 1 teaspoon sage
  • salt and pepper, for seasoning

Directions

  1. Weigh out the dairy free spread and then place in the freezer for 15 minutes to make sure it is really cold
  2. Cut into cubes
  3. Place the flour and dairy free spread in a food processor
  4. Pulse about 5 times so the dairy free spread is broken up but still visible
  5. Turn the food processor on so it is running on a low setting
  6. Gradually pour in the cold water
  7. Scoop into a ball, wrap in cling film and leave to chill in the fridge for an hour (it will stay fresh in the fridge for about 5 days in case you want to make in advance)
  8. Preheat the oven to 180 oC
  9. Roll out into a rectangle until the dough is about 5mm thick
  10. Mix together the minced pork, garlic, thyme, sage and season with salt and pepper generously
  11. Cut the pastry rectangle in half so you have two long thinner rectangles
  12. Divide the pork filling in half and place in the centre of the two pastry sheets
  13. Tightly roll the pastry round the sausage meat
  14. Cut into small individual sausage rolls
  15. Score the top with a sharp knife
  16. Place on a lined baking sheet and brush the top with the beaten egg
  17. Bake for 20 minutes or until golden brown

Gluten and Dairy Free Very British Salad

Serves 2

Ingredients

  • 125g ham hock
  • 1/2 small red onion, sliced
  • 2 eggs
  • 275g new potatoes
  • 2 large handfuls spinach leaves
  • 6 cherry tomatoes, halved
  • 1 teaspoon English mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey
  • 1 tablespoon olive oil
  • salt and pepper for seasoning

  1. Bring a pan of salted water to the boil
  2. Add the potatoes and cook  until tender, about 15 minutes
  3. Allow to cool and then cut in half
  4. Bring a small pan of water to the boil, add the eggs and boil for about 8 minutes
  5. Peel the eggs then slice in half
  6. Place the ham hock, onion, tomatoes and spinach in bowl
  7. Whisk together the mustard, vinegar, honey, olive oil and seasoning
  8. Pour over the salad and then top with the eggs

Gluten and Dairy Free Pear and Chorizo Salad

Hello everyone

I noticed recently that I didn’t really have some great salad recipes on the website.  Today’s salad is inspired by a combination recently described to me by some Spanish friends.  The smokey saltiness of the chorizo is balanced out by the sweet juice pear.  I’ve made a simple dressing for the salad and beefed it up a little with the addition of some home-made gluten free croutons and thin slivers of dairy free cheese.

I’ve also pulled together a traditionally British salad with ham hock, new potatoes and boiled eggs.  I’ll write up the recipe and share with you in the coming weeks.

Enjoy!

Fx

Gluten and Dairy Free Pear and Chorizo Salad

Gluten and Dairy Free Pear and Chorizo Salad

Serves 2

Ingredients

  • 1 tablespoons fresh chives
  • 8 slices of ready to eat chorizo
  • 1 pear, peeled, cored and sliced
  • 2 large handfuls of spinach
  • 1 slice gluten free bread, toasted and cut into cubes
  • 1 tablespoon dairy free cheese, grated into thin slices
  • 2 tablespoons cherry tomatoes, halved
  • 2 tablespoons cashew nuts
  • 1/2 teaspoon paprika

For the salad dressing:

  • 1 teaspoon Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon honey
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • salt and pepper for seasoning

Directions

  1. Place a drizzle of olive oil in pan and ass the cashew nuts and paprika
  2. Cook for about 5 minutes then set aside to cool
  3. Whisk together all the ingredients for the salad dressing
  4. Place all the salad ingredients in a bowl and dress right before to serving

 

Gluten and Dairy Free Red Lentil Chicken Soup

Serves 4

Ingredients

  • 1 tablespoon olive oil
  • 1 teaspoon ground ginger
  • 2 garlic cloves, minced
  • 1 onion, diced
  • 1 carrot, sliced
  • 1 teaspoon curry powder
  • 1 teaspoon garam masala
  • pinch of chilli flakes
  • 3 tablespoons tomato puree
  • 160g red lentils, washed
  • 800ml chicken stock
  • 400ml can of coconut milk
  • 1 chicken breast
  • salt and pepper for seasoning

  1. Place the olive oil in a large pan over a medium heat
  2. Add in the garlic, ginger, onion, carrot, curry powder, garam masala and chilli flakes
  3. Saute for 5 minutes
  4. Stir in the lentils and tomato puree
  5. Pour in the chicken stock and coconut milk
  6. Add in the chicken breast and bring to the boil
  7. Simmer for 20 minutes
  8. Remove the chicken breast and shred with two forks
  9. Blend the soup, season with salt and pepper and then stir through the shredded chicken
  10. Serve topped with some fresh herbs and an extra sprinkle of chilli flakes

Gluten and Dairy Free Fresh Summer Pasta Salad

Serves 2

Ingredients

  •  120g gluten free pasta
  • 60ml passata
  • 1 tablespoon lemon juice
  • 1 teaspoon garlic puree
  • salt and pepper for seasoning
  • 1/4 cucumber, chopped
  • 1/2 red pepper, chopped
  • 2 tablespoons cherry tomatoes, chopped
  • fresh parsley

Directions

  1. Cook the pasta per the instructions on the packet
  2. Allow to cool
  3. Stir in the pasta, lemon juice and garlic
  4. Season with salt and pepper
  5. Stir in the cucumber, red pepper, cherry tomatoes and parsley
  6. Divide between two tubs and enjoy at lunchtime

 

Gluten and Dairy Free Italian Chicken Tomato Soup

Serves 4

Ingredients

  • 400g can of chopped tomatoes
  • 1 red pepper, diced
  • 1 red onion, diced
  • 2 garlic cloves, minced
  • 2 teaspoons basil
  • 1 litre vegetable stock
  • 1 chicken breast, cut into small pieces
  • 50g gluten free pasta
  • salt and pepper, for seasoning

Method

  1. Place a drizzle of olive oil in a large saucepan over a medium heat
  2. Add in the garlic, pepper and onion and sauté for 5 minutes
  3. Pour in the chopped tomatoes and vegetable stock
  4. Bring to the boil then add the chicken and pasta
  5. Simmer for 15 minutes
  6. Stir in the basil and season to taste
  7. Serve

Gluten and Dairy Free Yellow Split Pea Soup

Serves 4

Ingredients

  • 2 onions, diced
  • 2 garlic cloves, minced
  • 1 teaspoon paprika
  • 250g yellow split peas
  • 1250ml vegetable stock
  • salt and pepper for seasoning
  • 2 teaspoons basil
  • 4 slices smoked bacon, cook and cut into pieces

Directions

  1. Heat a drizzle of olive oil in a large pan over a medium heat
  2. Add the onions, garlic, basil and paprika and saute for 5 minutes
  3. Wash the yellow split peas and add to the pan
  4. Stir in the stock and bring to the boil
  5. Simmer on a low heat for an hour
  6. Add more stock if the soup is too thick
  7. Season to taste with salt and pepper
  8. Blend until smooth then divide between four bowls
  9. Top with the smoked bacon pieces

Gluten and Dairy Free Sweet Chilli Salad Bowl

Serves 1

Ingredients

  • 1 handful of spinach leaves
  • 1/2 small cucumber, finely sliced
  • 4 cherry tomatoes, halved
  • 1/2 carrot, grated
  • 1/2 pepper, cut into thin strips
  • 1 spring onion, sliced
  • 1 tablespoon cashew nuts
  • 1 chicken breast
  • 1 teaspoon sesame seeds
  • 1 tablespoon sweet chilli sauce, check it is gluten and dairy free
  • 1 egg

Directions

  1. Cook the chicken breast for 12-15 minutes in a shallow pan or until the juices run clear
  2. Fry the egg until crisp at the edges
  3. Place all the vegetables in a bowl
  4. Top with the chicken and egg
  5. Drizzle on the sweet chilli sauce and sprinkle with the sesame seeds
  6. Season with salt and pepper

 

Gluten and Dairy Free Asian Chicken Noodle Soup

Serves 4

Ingredients

  • 1 tablespoon olive oil
  • 1 teaspoon curry powder
  • 1 teaspoon garam masala
  • 1/4 teaspoon chilli flakes
  • 1/2 teaspoon turmeric
  • 2 garlic cloves, minced
  • 1 onion, diced
  • 1 red pepper, cut into thin slices
  • 1 tablespoon lime juice
  • 400ml can of coconut milk
  • 400ml chicken stock
  • 2 chicken breasts, cooked and cut into cubes
  • 150g vermicelli rice noodles
  • salt and pepper for seasoning

Directions

  1. Place the olive oil in large saucepan over a medium heat
  2. Add in the curry powder, garam masala, chilli flakes, turmeric and garlic
  3. Cook for a couple of minutes
  4. Stir in the onion and pepper and sauté for 5 minutes
  5. Pop in the chicken, lime juice, coconut milk and chicken stock
  6. Bring to the boil
  7. Add the noodles and simmer for 3 minutes
  8. Season to taste
  9. Divide between four bowls and serve