Recipe: Chicken Scallopini

This is my version of gluten free chicken scallopini. 

Ingrediants:

1 Tbsp. olive oil

1.1 kg skinless chicken thighs, cut into approx 2" pieces

1 onion, thinly sliced

4 tsp crushed garlic

500 g button mushrooms, quartered

2 cups white wine (I prefer to use Sauvignon Blanc)

1/2 cup double thick cream

250ml chicken stock

1 chicken stock cube

Handful baby spinach leaves

2 tbsp cornflour, mixed with a little water to form a paste

Method:

Heat olive oil in large nonstick skillet over medium-high heat and brown chicken. Remove chicken and reserve drippings; set aside.

Cook onion with garlic in reserved drippings, stirring occasionally, until onion is tender, about 2 minutes. Stir in mushrooms and cook, stirring occasionally, until vegetables are tender, about 2 minutes.

Stir in wine and cream and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until sauce is slightly reduced, about 3 minutes.

Stir in chicken stock. Return chicken to skillet and simmer, covered, until chicken is thoroughly cooked, about 20 minutes.

Uncover and cook for a further 10mins until sauce is slightly reduced

Stir through cornflour paste and simmer for 5 minutes

Stir through baby spinach leaves

I love to serve this with green beans and a combination of mashed sweet potato & creamy white potato but this dish also works well with rice and other greens. 

This recipe serves 4. 

Recipe: white chocolate pannacotta

This is a beautifully creamy white chocolate pannacotta recipe. You can dress pannacotta up numerous ways, my favourite being with jelly and berries as depicted in this photo. 

Ingredients:

180 g white cooking chocolate

2 cups thickened cream

1 tablespoon sugar

1 teaspoon vanilla

1 tablespoon water

1 1/2 teaspoons gelatine

Method:

Place all ingredients, except water and gelatine, in a saucepan over medium heat until chocolate has melted.

Place boiling water in small bowl, sprinkle gelatine over and stir until dissolved.

Combine with chocolate mixture.

Pour into 6-8 small ramekins or glasses and set in fridge 4 hours.

Enjoy! 😃

Minestrone recipe

This recipe is based on my Italian mother's recipe, with a few modifications by me.

Ingredients:

2 carrots, diced

2 celery sticks, diced

1 potato, diced (or equivalent sweet potato)

1 zucchini, diced

2 garlic cloves, crushed

4 cups beef stock

1 can diced tomatoes

1 125g can four bean mix, rinsed

1/2 cup gluten free macaroni 

Parmesan cheese to serve

Method:

1. Heat olive oil and cook carrot, celery, zucchini, potato and garlic in a saucepan for 5 minutes, stirring continuously.

2. Add canned tomatoes, four bean mix and beef stock. Bring to the boil. Cover and reduce heat. Simmer for 1 hour stirring occasionally.

3. Increase heat. Add macaroni and stir until boiling. Reduce heat and stir occasionally until cooked. Add additional water if needed.

Serve with Parmesan cheese.

[optional extras]

Thaw 1 cube of frozen spinach and add to soup. Heat through and serve.

I use the Has No macaroni pasta from Aldi supermarket. I find that it's very similar to wheat pasta and it cooks well. Like most gluten free pastas you have to be cautious to not over cook the pasta otherwise it becomes very limp and mushy. 

If you cook any of my recipes please leave some feedback in the comments :-)

Chilli Prawn Spaghetti recipe

If there is one thing that we found difficult to find, it's a decent gluten free pasta. I now buy the San Remo spaghetti and fettuccini. For other pasta ie. penne, spiral etc I choose another brand but I'll leave those details for another post. 

Here is my Chilli Prawn Spaghetti recipe, I hope you enjoy it. 

Ingredients: 

250 g San Remo gluten free spaghetti

20 to 25 raw prawns (I use the frozen prawns from Aldi)

2 tsp chilli flakes

2 tsp crushed garlic

2 tbsp chopped parsley

4 tbsp olive oil

Shaved Parmesan, to serve

Method:

Add spaghetti to rapidly boiling water. Use LOTS of water and stir for at least 2 minutes to avoid the pasta sticking together. 

Meanwhile, heat 3tbsp olive oil. Add prawn, chilli flakes and crushed garlic. Cook 2-3mins until prawns are cooked. Turn off heat. Add chopped parsley and remaining 1tbsp olive oil and stir to combine.

Drain cooked spaghetti and mix through the chilli prawn mixture.

Serve topped with shaved Parmesan.

Enjoy!

If you try this recipe please let me know how it turned out for you by commenting below.