Friday 22 February 2013

Gluten Free King Prawn Burgers

king prawn burger on lettuce
King Prawn Burger
Because I would have quite a lot of the prawn filling left over due to not making 20 wrappers for the Prawn Gyoza's I made a prawn burger to taste test, this filling makes a great King Prawn Burger! If you're ever feeling too lazy to make the wrappers for Gyoza, go for burgers instead. Just fry or grill for around 4 minutes per side.

Thursday 21 February 2013

Gluten Free Prawn Gyoza

gluten free gyoza
Very, Very Filling
After the success of the gluten free wrapper experiment that resulted in Pork Gyoza I decided to make them again but this time using King Prawns as the main filling. So tasty. These are one of the things that I definitely thought I'd never be able to have again when I went gluten free, how wrong I was.

Tuesday 19 February 2013

Breaded Cheesy Chicken

cheesy chicken kiev
Not The Best Of Photos I Know
I didn't know what to call this, it isn't a Kiev as it has no butter and it isn't Chicken Cordon Bleu as it doesn't have any ham. Breaded Chicken Breast Stuffed With Gouda may have been an option but that isn't very Free From G ish, with a sensible name like that you would probably expect some form of presentation effort. Problem is, that was dinner and we were hungry, I would have loved to have a fantastic final photo but truth is, I wanted to eat it more.

Monday 18 February 2013

Oriental Pork Belly Casserole

pork belly casserole
Lovely Rich Flavours
This Casserole was basically a Friday night use up what's left in the fridge meal. I had some Broccoli, Shiitake Mushrooms and Bean Spouts that needed using up, so I figured what easier way to do it than to make a hearty casserole for the end of the seemingly very long week.

I love Pork Belly and the longer this cooks the more fall apart, melt in the mouth tender the meat gets. I put mine in the oven but this would be perfect for a slow cooker.

Thursday 14 February 2013

Gluten Free Gyoza - It's Really Easy!

Dumplings, Pot Stickers, to me these are Gyoza because that's what they were called at Moshi Moshi where I ate an abundance of them in my non gluten free days. I love these things and I had been meaning to try to make a gluten free version for a couple of years but for whatever reason, I never got around to it. I think I doubted my ability to make the wrappers if I'm honest.

I intended to make a new burger recipe (and I did) but as I was mixing the pork, shiitake mushrooms and spring onions together the idea of making Gyoza popped into my head and I decided to give it a go with the burger mix as the filling. I had no idea if I could make the wrappers or not.

Wednesday 13 February 2013

Oriental Pork Burgers

oriental pork burger
Pork, Shiitake Mushrooms and Spring Onions
I've been consciously trying to eat a bit healthier since the new year, it's not fun but after an entire Autumn of gluten free gluttony I put on half a stone and it had to go. It wasn't my recipes that were to blame it was the daily chomping on Thorntons, Jack Pots and Biscuits, I let temptation lead me into gluten free comfort foods off the shelf.

For that reason recently when making Burgers I've been using no oil to cook them, instead I've been grilling them and I actually prefer that cooking method now. Less mess and washing up too. Because we mince our own pork we can limit the fat content so these are pretty healthy with lots of fresh ingredients.

Tuesday 12 February 2013

Gluten Free Hoisin Sauce Recipe

hoisin sauce
Homemade Hoisin Sauce
I'm such a fan of gluten free Oyster Sauce (Chan Moon Kee is our favourite) and Tamari Soy Sauce (Sanchi is divine) that I could use them with pretty much anything, especially when making burgers, they both work so, so good in burgers.

To keep things interesting though and because I do love an experiment I decided to make Hoisin Sauce to keep things new. I have a burger idea that I'm working on and didn't want the same old base flavours, similar but not the same, so that's how this Hoisin Sauce recipe came about. It's very tasty and very moreish.

Monday 11 February 2013

Sriracha Prawn Skewers

sriracha king prawns
Hot, Rich And Juicy
In case you hadn't noticed, we're big fans of Sriracha here at Free From G, there's currently 3 kinds in the fridge and for this recipe I used the Extra Garlic one, it's sooo good.

This is one of the most quick and easy things to make but for the best flavours I recommend that you marinate the prawns for at least an hour, everything else takes a few minutes.

Friday 8 February 2013

Spring Onion Pork Burgers With An Incredibly Lazy Salad

spring onion burgers
No Horse Meat Here
I love a good burger and over the years I've found that I can make a better one than most you will find in no go fast food joints who couldn't begin to cater for a gluten free diet. It's not hard, you just need great ingredients and a bit of flavour know how. And forget the fillers guys, you really don't need any of it, trust me on this one. No eggs, no breadcrumbs, no filler, period. My burgers are 100% great ingredients, just the stuff that makes flavour.

Thursday 7 February 2013

Egg Drop Soup

egg drop soup
Egg Drop Soup
I absolutely love this soup, I discovered it years ago in a lovely Japanese restaurant where I used to live and it became a firm favourite. After moving I forgot all about it until yesterday when I was looking for something new to make, I was thinking of going down the Pho route but decided that I didn't have the fresh herbs I needed, somehow Egg Drop Soup popped into my head and now it's ridiculous to think that I ever forgot about it, it's so good.

Tuesday 5 February 2013

Sriracha Chocolate

sriracha chocolate heats in mold
Perfect  Valentine Chocolates
It had to be done, I don't often enter the realms of making sweet things but Sriracha and Chocolate had to be put together. Not that there is much sweetness though, I went with a 74% Cocoa Chocolate so it's pretty bitter.

Apologies in advance for the photo quality, it was pretty hard documenting this and trying to keep the melted chocolate stable.


300g Gluten Free Plain Chocolate
2 1/2 Tablespoons Sriracha

Monday 4 February 2013

Gluten Free Croutons

gluten free croutons
Crispy Croutons
There's something incredibly comforting about Croutons, I mainly make these to dip into Cheese Fondue but they're also a lovely addition to my monster Caesar Salad, they add great texture. To make these I use the wonderful DS Gluten Free Brown Ciabattas, I highly recommend them.

Friday 1 February 2013

Sriracha and Honey Glazed Meatloaf

sriracha honey glazed meatloaf
Glazed Meatloaf
We've done Sriracha Burgers, now it's was time to add a little red sauce magic to a Meatloaf, it didn't disappoint. Meatloaf has to be one of the easiest meals to make, mix, bung in a dish and cook, it's a wonderful slab of meaty goodness that can take on whatever flavours you give it. All prepped and cooked in under an hour, it's a hearty meal that anyone can make.