Spiced Chicken with Almonds

October 19, 2020 / Lyn Jones / 0 Comments

This recipe is designed for a family meal that include youngsters (not infants) – enjoy!

serves 3-6

Ingredients

  • 450 grams chicken fillets
  • 1 dessertspoon ground coriander
  • 1 dessertspoon ground cumin
  • 1/4 teaspoon turmeric
  • Small pinch cayenne pepper
  • ½ teaspoon sugar
  • 1 small teaspoon salt
  • 50 grams diced onion
  • 1 cm piece of ginger, finely grated
  • 2 cloves garlic, finely chopped
  • 25 grams ground almonds
  • 250 grams diced red pepper
  • 220 mls chicken stock
  • 1 tablespoons sunflower oil
  • 1 tablespoon lemon juice
  • 20 grams fresh coriander, chopped.

 

Method:

  1. Cut chicken into strips. Set aside
  2. Mix all ingredients (apart from chicken, lemon and fresh coriander) in a bowl. Blend in a Magimix (best) (large food processor) or with hand blender until sauce is formed. Heat sauce.
  3. Lightly ‘seal’ chicken strips in a wok using just a little oil. Transfer chicken to sauce, simmer about 10 minutes or until chicken is cooked. Add lemon and coriander. Taste and season.
  4. Serve with brown basmati rice, quinoa, naan bread; or cold in wholemeal pitta bread.

 

GF PLUM CAKE

June 26, 2020 / Lyn Jones / 0 Comments

This cake is gorgeous. It’s a luscious showstopper at the party table. And easy.

INGREDIENTS
  • 185g butter, softened
  • 275g / 1.5 cups caster sugar
  • 6 eggs
  • 125g GF self-raising flour OR 1 scant cup gluten-free all-purpose baking flour plus 1 teaspoon baking powder and 0.25 teaspoon xanthan gum
  • 2 teaspoons ground cinnamon
  • 400g / 4.5 cups ground almonds
  • whipped cream, to serve
  • 8 ripe plums, halved and pitted
  • 100g / 1 cup blueberries
  • 2 tablespoons caster sugar
  • icing sugar for dusting
INSTRUCTIONS
  1. Preheat the oven to 160c (325f) Gas 3.
  2. Put the butter and sugar in a mixing bowl and whisk until light and creamy. Add the eggs one at a time, whisking after each addition. Sift in the flour and cinnamon, add the ground almonds and whisk again. Spoon the batter into the prepared tin/pan and level the surface.
  3. Arrange the plums, cut side up, over the top of the cake, scatter over the blueberries and sprinkle with the sugar.
  4. Bake in the preheated oven for 1.5 to 2 hours, until the cake is firm to the touch and a knife inserted into the middle of the cake comes out clean.
  5. Remove from the oven and let cool in the tin/pan for 10 minutes, then turn out onto a wire rack to cool completely. Dust with icing sugar/ confectioners sugar and serve with whipped cream.
  6. This cake will keep for up to 3 days if stored in an airtight container.
NOTES
You will also need a 25cm/10inch springform tin/pan greased and lined.

Recipe reproduced with permission from The Gluten Free Baker by Hannah Miles, published by Ryland Peters & Small.

 

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