Gluten and Dairy Free Baked Salsa Cod

Serves 2

Ingredients

  • 2 tomatoes
  • 1/2 red onion
  • 1 teaspoon lime juice
  • 1 teaspoon coriander leaf
  • pinch of sugar
  • 1 clove of garlic crushed
  • pinch of chilli (optional)
  • salt and pepper for seasoning
  • 2 cod fillets

Method

  1. Preheat the oven to 180 oC
  2. Make the salsa by roughly chopping the tomatoes and onion and mixing in the lime juice, coriander, sugar, chilli, garlic and seasoning to taste
  3. Place the cod fillets in an oven proof dish and cover with the salsa
  4. Bake for 20 minutes
  5. Serve with salad and crusty bread

 

Gluten and Dairy Free Haddock Pasta Bake

serves 2
5 prep time
25 mins cooking time

Ingredients

  • 150g gluten free pasta shells
  • 1 large slice of haddock
  • 1 small onion, diced
  • 150g cubed smoked bacon
  • 1 garlic clove, minced
  • 150ml dairy free cream
  • salt and pepper, for seasoning
  • 1 teaspoon dill
  • large handful of dairy free cheese, grated

Method

  1. Cook the pasta per the instructions on the packet
  2. Microwave the fish for 2 minutes, remove the skin and flake the fish
  3. Place a shallow pan over a medium heat and add the onion and garlic
  4. Sauté for 5 minutes
  5. Stir in the dairy free cream and fish
  6. Simmer for a couple of minutes
  7. Season with salt and pepper
  8. Sprinkle in the dill and three quarters of the grated cheese
  9. Stir until the cheese has melted then mix in the pasta
  10. Pour into a casserole dish and top with the rest of the cheese
  11. Bake in the oven for 10 minutes at 180 oC

Gluten and Dairy Free Tandoori Salmon with Green Lentil Curry

serves / makes 4 people
40 prep time
40 mins cooking time

Description

I thought this was a bit of a different take on a traditional curry served with rice and naan bread. The green lentils used i the curry are high in dietary fibre, protein and iron making this a nutritious dish.

Enjoy!

Fx

Ingredients

For the green lentil curry:

  • 2 tablespoons olive oil
  • 1 onion, finely diced
  • 1 garlic clove, minced
  • 1 pepper, diced
  • 1 tablespoon garam masala
  • 2 teaspoons ground cumin
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon chilli powder
  • 1 tablespoon curry powder
  • 100g dried green lentils
  • 2 * 400g can of chopped tomatoes
  • salt and pepper for seasoning

For the tandoori salmon:

  • 4 salmon steaks
  • salt and pepper
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon curry powder
  • 1 tablespoon garam masala

Method

To make the green lentil curry:

  • Wash the green lentils and place in a pan of salted water
  • Bring to the boil and simmer for 20 minutes
  • Drain the lentils and set aside until required
  • In a large pan place the olive oil, onion, garlic, pepper, garam masala, cumin, cumin seeds, chilli powder and curry powder
  • Saute over a medium heat for 5 minutes
  • Add the cans of chopped tomatoes and simmer for 5 minutes
  • Stir in the cooked lentils and cook on a low heat for 10 minutes
  • Season with salt and pepper

To make the tandoori salmon:

  • Drizzle the olive oil and lemon juice over the salmon steaks
  • Season with salt and pepper
  • Sprinkle the garam masala and curry powder
  • Heat a shallow pan over a medium to high heat
  • Cook the salmon steaks over 3-5 minutes on each side

Gluten and Dairy Free Sea Bream with White wine & Leek Sauce

serves / makes 2
10 prep time
10 mins cooking time

Description

As the fish is baked in the oven in a little tinfoil parcel it stays lovely and moist. You also get a sauce from the white wine and leek the fish is cooked in. Just be careful that the white wine that you use does not contain milk, I had to look at quite a few before I found one that didn’t!

I served the sea bream with some homemade potato wedges and a handful of green beans cooked in olive oil and garlic.

Enjoy!

Fx

Ingredients

  • 2 sea bream fillets
  • 1/2 small leek, finely sliced
  • 4 tablespoons white wine, make sure it does not contain milk
  • 1 teaspoon oregano
  • squirt of lemon juice
  • salt and pepper for seasoning

Method

Sea Bream

  1. Preheat the oven to 180 oC
  2. Season both sides of the sea bream with salt and pepper and a squirt of lemon juice
  3. Place each sea bream separately on a square of tinfoil large enough so you can wrap it up like a little parcel
  4. Place the leek and oregano on top of the fish and start to wrap up the sides of the tinfoil
  5. Carefully pour in the wine and close up the tinfoil parcel
  6. Bake in the centre of the oven for 10 minutes
  7. Serve with your choice of potatoes and vegetables

Gluten and Dairy Free Seared Scallops with Pea Puree and Pancetta

serves / makes 4
10 prep time
10 mins cooking time

Description

This is a great dish to make for a dinner party, it looks really pretty but more importantly it is very simple to make. The fresh taste of the scallops and pea puree is perfectly complimented by the saltiness of the pancetta.

Enjoy!

Fx

Ingredients

For the scallops:

  • 12 scallops
  • 6 slices pancetta
  • handful of rocket
  • balsamic glaze, optional

For the pea puree:

  • 300g frozen peas
  • 1/2 small onion, finely diced
  • 100ml vegetable stock
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 30g dairy free spread
  • 1 teaspoon lemon juice
  • 1 garlic clove, minced
  • salt and pepper for seasoning

Method

  1. Place the vegetable stock in a medium sized pan, bring to the boil and then reduce to a simmer
  2. Add in the peas, garlic and onion and simmer for five minutes
  3. Remove the pan from the heat and stir in the basil, oregano, dairy free spread and season with salt and pepper
  4. Blend in a food processor until smooth
  5. Cook the pancetta for about 5 minutes until crisp
  6. In a shallow frying pan cook the scallops on a high heat for one minute on each side
  7. Plate the dishes by spreading a small circle of pea puree in the centre of the plate, top with the scallops, rocket round the edge and crumble the pancetta over the top
  8. Finish with a drizzle of balsamic glaze

Gluten and Dairy Free Smoked Haddock and Spinach Tart

serves / makes 4-6 people
40 prep time
40 mins cooking time

Description

This tart takes a little time to make but is definitely worth the effort. I tend to make a couple of pastry cases at once and place them in the freezer so I have them to hand when I want to make a tart.

Enjoy!

Fx

Ingredients

For the pastry:

  • 310g gluten free plain flour
  • 2 teaspoons xanthan gum
  • 2 teaspoons sage
  • 100g dairy free spread
  • 2 egg yolks
  • 5 tablespoons ice cold water
  • 2 teaspoons dill
  • Salt and pepper for seasoning

For the filling:

  • 225g baby spinach
  • 100ml dairy free cream
  • 100g dairy free cream cheese
  • 1 egg
  • 350g smoked haddock
  • 1 teaspoon minced garlic
  • Salt and pepper for seasoning

Method

  1. Place the flour, xanthan gum and dill in a large bowl
  2. Rub in the dairy free spread until it resembles breadcrumbs
  3. Season with salt and pepper
  4. Stir in the beaten egg yolks and cold water
  5. Knead until it forms a smooth dough
  6. Wrap in cling film and refrigerate for 30 minutes
  7. Preheat the oven to 180oC
  8. Line a 9″ round tart tin (or a rectangular tin) with the pastry sheet
  9. Place a sheet of baking paper over the pastry
  10. Weigh down with baking beans or rice
  11. Bake for 15 minutes
  12. Start making the tart filling by placing the cream, cream cheese and seasoning into a bowl
  13. Mix until well combined
  14. Sauté the garlic in a shallow pan for a couple of minutes then add the spinach
  15. Cook until the spinach is just wilted
  16. Microwave the smoked haddock for 2 minutes
  17. Remove the skin and cut into chunks
  18. Stir the spinach and haddock into the cream mixture
  19. Pour into the pastry case and cook for 20 minutes
  20. Allow to cool before serving

Gluten and Dairy Free Salmon Fish Fingers

serves / makes 4 people
8 prep time
8 mins cooking time

Description

Who said fish fingers were just for kids? This version uses salmon rather than the traditional cod and polenta crumbs rather than breadcrumbs to make them gluten free.

Kids and adults will love them. I served mine with my Lemon and Chilli stir fry sauce recipe poured over some sweet potato and buckwheat noodles.

Enjoy!

Fx

Ingredients

  • 500g salmon fillets, skin removed
  • 1 egg, beaten
  • 4 tablespoons polenta
  • salt and pepper, for seasoning
  • olive oil, for shallow frying

Method

salmon fish fingers

  1. Cut the salmon into 12 even sized finger shapes
  2. Place the beaten egg in a shallow bowl and season with salt and pepper
  3. Place the polenta on a dinner plate, season with salt and pepper and spread out flat
  4. Dip the fish in the egg and then roll in the polenta
  5. Shallow fry the fish fingers in a large frying pan for 3-4 minutes each side over a medium to high heat

Gluten and Dairy Free Salmon and Asparagus Kebabs

serves / makes 2
10 prep time
10 mins cooking time

Description

This is a lovely summary dish, it would be perfect for a BBQ, if the weather every gets warm enough! These kebabs also make a great packed lunch as they taste just as good cold.

Experiment with the vegetables, meat and seasoning to suit your own tastes.

Enjoy!

Fx

Ingredients

  • 2 salmon steaks
  • 4 asparagus stalks
  • 1 teaspoon harissa paste
  • 1 teaspoon garlic paste
  • 1 teaspoon dill
  • 1 teaspoon parsley
  • 2 teaspoons lemon juice
  • salt and pepper for seasoning

Method

  1. Slice each asparagus stalk in four
  2. Bring a small pan of salted water to the boil
  3. Add the asparagus and cook for 2 minutes
  4. Remove from the pan
  5. Remove the skin from the salmon and cut into even sized chunks
  6. Place the salmon chunks, harissa paste, garlic paste, dill, parsley, lemon juice and seasoning in a bowl
  7. Mix until well combined
  8. Thread the salmon and asparagus alternatively onto four small skewers
  9. Heat a grill or frying pan over a medium to high heat
  10. Add a drizzle of olive oil
  11. Cook the kebabs for about 4-5 minutes on each side
  12. Serve with a salad and a drizzle of balsamic glaze

Gluten and Dairy Free Kedgeree

serves / makes 4
30 prep time
30 mins cooking time

Description

Kedgeree is a smoked fish and rice dish flavoured with curry spices. Kedgeree is thought to have originated from a traditional Indian dish Khichri, and was brought to the United Kingdom by returning British colonials. It is mainly eaten as a breakfast dish as originally in the days of no refrigeration it was a way of using up the leftovers from the day before’s evening meal.

Enjoy!

Fx

Ingredients

  • 350g smoked haddock
  • large handful of fresh parsley
  • 600ml vegetable stock
  • 1 teaspoon olive oil
  • 1 teaspoon dairy free spread
  • 300g basmati rice
  • 1 teaspoon curry powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground coriander
  • 150g frozen peas, optional
  • salt and pepper for seasoning
  • 2 hard boiled eggs
  • 1 teaspoon chives

Method

  1. Microwave the fish for 2 minutes, remove the skin and flake
  2. Heat the dairy free spread and olive oil until melted in a large shallow pan
  3. Stir in the rice, curry powder, garam masala and coriander
  4. Pour in the stock, bring to the boil and then simmer for 12 minutes
  5. Stir in the frozen peans and cook until the rice has fully absorbed the liquid
  6. Stir though the fish flakes, parsley and season with salt and pepper
  7. Serve topped with the halved boiled eggs and a sprinkle of chives