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Zingy beetroot and orange salad

Zingy beetroot and orange salad

This is a wonderfully zingy, earthy salad which goes well with almost anything. If you want to turn it into a light supper dish on its own just crumble some blue cheese onto the salad. The zesty salad cuts through the richness of the blue cheese.

Ingredients

  • Cooked beetroot
  • 2 oranges
  • mixed salad leaves including rocket
  • pine kernels or cashew nuts
  • baby plum tomatoes (optional)
  • Balsamic vinegar
  • Cider vinegar
  • olive oil
  • sunflower oil
  • Dijon mustard
  • Runny honey
  • One garlic clove- peeled
  • Blue cheese (optional- if you want a supper dish on its own)

Instructions

  • With a very sharp knife, top and tail the oranges, slice off the peel and pith and cut out the segments between the membrane so you get just the orange flesh. Sounds hard but it's not, if you have a decent sharp knife.Keep the centres for the salad dressing
  • Cut the beetroot into chunks
  • Wash and dry salad leaves.
  • Throw this into a large bowl
  • Add pine kernels or cashew nuts and baby tomatoes if using.
  • Make the salad dressing in a jug with equal parts of the vinegars and oils. Whisk in 1/4 tsp dijon mustard and squeeze the orange centres into the jug. Add a squeeze of runny honey and salt and pepper to taste.
  • Bash the garlic clove once with the flat of a large knife and drop into the jug
  • Dress the salad with this just before serving
http://www.theintolerantcook.co.uk/?p=149

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Allsorts torta

Allsorts torta

For anyone who dreads the thought of making gluten free pastry (which is generally horrible) this is a great alternative for the traditional quiche as the flour is included in the batter recipe so it is just as filling. It freezes well and feeds about 5 people. Add any leftovers you have lurking around in the fridge- it's a great end of the week use it up meal.

Ingredients

  • 4oz gluten free plain flour- Doves Farm or similar
  • 5 eggs
  • 1tsp baking powder
  • 2oz butter, melted
  • salt and pepper
  • 2 grated courgettes
  • 4oz grated cheddar cheese
  • 1 chopped onion
  • Anything else you happen to have lying around- bacon, ham, chorizo, peppers, tomatoes, cooked baby potatoes, roast vegetables. It's great for using up leftovers.

Instructions

  • Put flour, eggs, baking powder and melted butter in a large bowl and mix thoroughly with a hand mixer until you get a nice smooth batter.
  • Stir in grated courgettes and cheese. Season.
  • Add any already cooked ingredients chopped into rustic chunks.
  • Chop and gently fry the onion, bacon, if using, and peppers in an oven proof 10 " frying pan or stove top friendly casserole. Allow to cool slightly and add to the batter mix.
  • Pour the whole lot back into the greased oven proof pan, decorate the top with tomatoes if you want and bake at gas 3, 325 or 170 for 35 minutes or until golden brown and firm to the touch.
  • Allow to cool a little and cut into thick slices.
  • Serve with spicy potato or sweet potato wedges or zingy beetroot and orange salad found in "light bites"
http://www.theintolerantcook.co.uk/?p=142

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Caramelized Shallots

Caramelized Shallots

Ingredients

  • 6 tablespoons (3/4 stick) unsalted butter
  • 2 pounds fresh shallots, peeled, with roots intact
  • 3 tablespoons sugar
  • 3 tablespoons good red wine vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh flat-leaf parsley

Instructions

  • Preheat the oven to 400 degrees F.
  • Melt the butter in a 12-inch ovenproof* saute pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well.
  • Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season, to taste, sprinkle with parsley, and serve hot.
  • * If yours, like mine, is not ovenproof, it works to start this dish in your frying pan then scrape the shallots and sauce into a baking dish when it’s ready to go in the oven.
http://www.theintolerantcook.co.uk/?p=140

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Onion Sauce

Onion Sauce

Ingredients

  • 1 large or 2 small onion, chopped into small pieces
  • 150ml milk
  • 50ml cream
  • 1 heaped teaspoon Dijon mustard
  • 30g (1 oz) butter
  • 1 tablespoon cornflour
  • 100ml chicken stock
  • 4 x cloves
  • Nutmeg
  • salt (if required to taste)
  • black pepper
  • Rosemary
  • 1 tsp honey

Instructions

  • Chop the onion into small pieces (saving some of the onion near to the root). Add to a pan of boiling water and boil on a moderate heat for approximately 15 minutes to soften slightly.Dangle rosemary in herb basket.
  • Melt the butter in a saucepan, and when melted add the cornflour and stir into a thick 'paste'.
  • Slowly add the milk a little at a time stirring continually to combine with the 'paste'.
  • When the onions are cooked add them to this white sauce. Add the Dijon mustard, chicken stock, cream, nutmeg, honey, black pepper and salt (to taste), turn down heat and continually stirring, cook until sauce thickens.
  • Remove saucepan from heat and grate the remaining onion into the sauce, this will give it a stronger flavour.
  • Remove cloves if you can find them
http://www.theintolerantcook.co.uk/?p=138

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Lemon Chicken with Rainbow Rice

Lemon Chicken with Rainbow Rice

A quick and easy supper dish with a zingy flavour that can be prepared in advance. G/F, W/F, L/F*

Ingredients

  • 1 chicken breast per person
  • 1 tablespoon sunflower oil
  • 1 lemon, juiced
  • 1 clove of garlic chopped finely
  • 2 teaspoons of paprika
  • Salt and pepper to taste
  • 1 tub cream/Elmlea/Soy Cream/Lacto free cream*
  • 1 handful basmati rice per person
  • 1 handful frozen peas and sweetcorn per person
  • 1 red and 1 orange pepper
  • OR use frozen veg mix of your choice
  • Sunflower oil for frying

Instructions

  • Whisk the lemon juice, paprika, garlic, sunflower oil, salt and pepper together. Cube the chicken breast into bite size pieces and place into the marinade for at least 3 hours or overnight in a covered dish in the fridge.
  • Cut the peppers into cubes and stir fry in oil until tender. Put to one side and bring a large pan of salted water to the boil. Add the basmati rice, the peas and sweetcorn or frozen veg mix of your choice and bring back to the boil.
  • Remove the chicken from the marinade with a slotted spoon and stir fry in fairly hot oil until cooked through (this may spit a bit at first) add the remains of the marinade and boil until the liquid is reduced to almost nothing. Remove the pan from the heat and stir in the cream or substitute*. Warm gently through until piping hot but do not boil. Drain the rice and veg mix, stir in the peppers and pile onto warmed plates. Spoon the chicken and sauce onto the rice and serve.
http://www.theintolerantcook.co.uk/?p=136

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Creamy chicken and leek soup

Creamy chicken and leek soup

This soup is not lactose free unless you buy lacto free milk but it is so good I just had to include it. G/F W/F.

Ingredients

  • Chicken stock made from the remains of the Sunday roast boiled in water for at least 3 hours then strained and stripped adding all the meat from the carcase plus 1 stock cube.
  • OR 2 pints chicken stock made with stock cubes.
  • 3 large leeks, trimmed chopped and washed
  • 1 large white onion, chopped
  • 2 medium potatoes, cubed.
    tblspn sunflower oil
  • 1/3rd pint of milk
  • Salt and plenty of ground black pepper

Instructions

  • I always make the stock the day before and cool it in the fridge. This brings the fat to the top so you can skim it off before using.
  • Saute onion gently and without browning in the oil. Add potato and leeks and cook gently for ten minutes with the lid on then add the chicken stock and seasoning- be generous with the pepper. Cook for 30 minutes or until the veg is tender. Puree the soup until smooth then add the milk and reheat gently. Do not boil this soup or it will curdle.
http://www.theintolerantcook.co.uk/?p=132

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Carrot, orange, tomato and chilli soup

Carrot, orange, tomato and chilli soup

This unusual soup is just fabulous in every way. Be bold and just don’t tell anyone what is in it before you serve it! G/F, W/F, L/F. Will freeze.

Ingredients

  • 1 white onion, diced
  • 5 large carrots, roughly chopped
  • 1 orange
  • 1 tin chopped tomatoes
  • 1 small red chilli finely chopped
  • 3 tsp Marigold Swiss Vegetable stock
  • Salt and pepper
  • Sunflower oil
  • Water

Instructions

  • Zest the orange using a very fine grater then squeeze the juice and put to one side. Warm the oil in the pan and cook the onion until transparent. Add the carrots and cook on a low heat for 10 minutes. Add tinned tomatoes, stock, orange zest and juice, chopped chilli, salt and pepper and enough water to cover the veg. Cook until carrots are soft then puree the soup.
http://www.theintolerantcook.co.uk/?p=125

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Carribean Pepperpot

Carribean Pepperpot

A warming, slightly exotic and colourful soup. G/F, W/F, L/F.

Ingredients

  • 2 cloves garlic, finely chopped
  • 1 large white onion, diced
  • 1 small or half large white cabbage, roughly diced with ribs removed
  • 3 medium sized potatoes, roughly diced
  • 2 tins chopped tomatoes
  • 1 tin coconut milk
  • 4 coloured peppers, diced
  • Half tablespoon tomato puree
  • Half tsp chilli powder or 1 fresh chilli finely chopped
  • 1 tsp ground coriander
  • 3 tsp Marigold Swiss Vegetable stock
  • Salt and pepper to taste
  • 1 tablespoon sunflower oil

Instructions

  • Put the diced peppers into a bowl and toss in half the sunflower oil. Place on baking sheet and gently
  • roast in low oven (gas 3/) for 20 minutes until tender and then put to one side.
  • Put the rest of the oil into a pan and warm. Add chopped onion and cook gently until transparent-
  • make sure you don’t brown it or it will affect the flavour. Add diced potato, cabbage and garlic, put
  • the lid on and cook on a very low heat for 10 minutes. Add chopped tomatoes, coconut milk, chilli,
  • coriander, stock, salt and pepper and just enough water to barely cover the veg. Simmer gently with
  • the lid on until the potatoes are cooked. Add tomato puree and stir in until thickened. Whiz until
  • smooth using hand held stick blender or put into a blender or food processor until smooth. Check
  • the consistency which should be quite substantial but not stodgy- add water if you feel it is too thick
  • or if you just want it as a starter. Taste for seasoning. Return to the pan and add the roasted peppers
  • and simmer very gently for 5 minutes. Do not boil or the coconut milk will curdle! Serve, stirring well
  • between each ladle full so each bowl gets a good portion of peppers.
http://www.theintolerantcook.co.uk/?p=120