Gluten Free Main Course Recipes

byDBoyne

137 followers

8 years ago

FEBRUARY 15, 2016 LEAVE A COMMENT EDIT

Hi everyone.

A few Gluten Free main course recipes I was working on last night at work for Valentines day.

We sold out of them all which was great. Hope you enjoy.

Please feel free to comment and I hope you give one or two of them a try.

Chicken and Mushroom Pie

Ingredients

For the Pastry

175 grm gluten free flour

85 grm soft butter

50 grm grated cheddar cheese

1 Tsp coarse grain mustard

For the filling

500 grm chicken breast cut into chunks

2 med size Onions

25 grm butter

2 Tsp sunflower oil

12 Large Button Mushrooms quartered

350 mls chicken stock

3 tbls Arrowroot

1 tbls cold water

4 tbls Creme fraiche

Method

Mix the flour, a pinch of salt and the butter in a bowl, then stir in the cheese. Blend 2 tbsp cold water with the mustard and stir in. Form into a dough. Wrap and chill for 30 minutes.

Fry the chicken andonion in the hot butter and oil for 5 minutes until golden. Add the mushrooms and fry for 2 -3 minutes until softened. Add the stock, bring to the boil then cover and simmer gently for 15 minutes.

Preheat the oven to 170*c . Transfer the chicken.onions and mushrooms to a dish with a slotted spoon – leave the stock in the pan. Make a paste with the arrowroot and 1 tbsp cold water. Then add to the pan and stir on the heat non-stop until thickened. Take off the heat, stir in crème fraîche, season and pour over the chicken and mushrooms. Mix all together. Leave to cool.

Roll out the pastry on gluten free floured bench till 1cm thick. Cut 4 round circles with a 4inch cutter(bottom of pies) and 4 round circles with a 3inch cutter(pie lids). Place the bottoms in a lightly buttered muffin tray add chicken mix. Put lids on top ensuring pastry is closed up so nothing escapes.

Put in a preheated oven 170*c for 15 mins. Remove and tuck in.

I serve this with mash,mushy peas,crispy kumara chips and gluten free gravy.

Happy Eating

Sticky Asian Beef Salad

Ingredients

For the Salad

150 grm Mixed Leaf Lettuce

1 Small Red Onion Sliced

6 Cherry Tomatoes Halved

1 Small Packet of Salted Cashews

50 grms Crispy Baked Noodles

For The Dressing

100 grm Sour Cream

Tbls Lemon Juice

1/2 Tsp Cracked Black Pepper

1/2 Tsp Chinese Five spice

Tsp Salt

The Meat

150 grm Trim Rib Eye or Sirloin Steak Slices

Tbls Tomato Puree

Tbls Tomato Paste

Tbls Sugar

2 Tbls Honey

Pinch of Chilli Flakes

Extras

2 Tbls Sunflower Oil

Method

Toss all Salad Ingredients Together, Leave to the side.

Mix all Dressing Ingredients Together (Whisk)

Mix Tom Paste, Tom puree, Honey and Sugar Together (Whisk)

Add Meat to Tomato Mix.

Heat Sunflower oil on high heat in pan.

Wait till pan is very hot.

Put Meat and Tomato mix in pan.

Cook till meat nicely seared (approx 2 mins)

Remove From pan and rest meat for 2 mins

Place on top of salad.

Drizzle Dressing over Meat and Salad………..

And Devour!

Happy Eating

David