Stockman’s Totally Gluten Free Recipes

STOCKMAN’S CHICKEN CURRY (gluten and dairy free)

Sat, 3 May 2008 17:36:40 +1000

Chicken Curry (gluten and dairy free)  2 tsp coriander 2 tsp cumin 1 tsp paprika 1 tsp garam masala Â½ tsp mixed spice Â½ tsp fenugreek 1 tsp turmeric 4 cloves garlic, crushed 500 g chicken fillets (breast), diced 1 cup coconut cream 1 small tin tomatoes, diced 2 tbsp olive oil 2 large chicken stock cubes (Massel brand are gluten free) Any diced vegetables (optional) 1 large onion, diced  Heat oil and lightly fry onion. Do not allow to brown. Put in the spices making sure that the heat is low. Fry for a few minutes then add the diced chicken and toss for five minutes. Dilute the stock cubes in 1 cup of boiling water and pour over meat, stirring well. Put in tomato and bring to the boil. Simmer for 30 to 45 minutes. Test meat for tenderness. Add diced vegetables if wanted and let simmer till vegetables are cooked. Pour in coconut milk and cook a further five minutes.

STOCKMAN’S WINTER BACON SOUP

Sat, 3 May 2008 17:33:33 +1000

This recipe is gluten free, dairy free and wheat free

Serves 8 1 large onion, peeled and finely chopped  1 large carrot, peeled and finely chopped  3 tablespoons of olive oil  6 thick slices of rindless smoked back bacon, chopped  4 large cloves of garlic, peeled and crushed  2 bay leaves  1.25kg/6 cups of canned butter (lima) beans drained, or 500g/2.5 cups of dried butter (lima) beans, soaked in water for 5 hours, drained and boiled for 10 minutes  1.5 tablespoons of gluten-free vegetable stock (bouillon)  2 litres water  1 tablespoon of chopped parsley  1 tablespoon of chopped sage  Black pepper and grated nutmeg  Salt if needed  A few drops of gluten-free chilli sauce/oil

Cook the onion and carrot in the oil in a medium saucepan until slightly soft. Add the bacon, followed by the garlic and bay leaves and cook for 3 minutes. Stir in the beans. Pour over the water, add the stock (bouillon) powder and bring to the boil. Add half the chopped parsley and sage, plenty of seasoning and chilli sauce/oil to taste. Reduce heat and simmer for 40 minutes. Cool slightly before liquidizing to a smooth puree.  Return to the pan and reheat. Serve in warm bowls with the remaining herbs sprinkled over.  

STOCKMAN’S STEAK CHILLI CON CARNE

Sat, 3 May 2008 17:31:42 +1000

Ingredients (serves 2)
• 2 tbs vegetable oil
• 1/2 tsp hot paprika (this gives a mild heat, add an extra 1/2 tsp for hot)
• 1 tsp ground cumin
• 2 (about 180g each) trimmed beef rump or scotch fillet steaks, thinly sliced
• 2 x 125g cans red kidney beans, drained, rinsed
• 2 vine-ripened tomatoes, roughly chopped
• 2 tbs finely chopped coriander leaves, plus extra sprigs to serve
• Boiled basmati rice and guacamole, to serve

Method

Place the vegetable oil, paprika, cumin and beef in a bowl. Season with salt and pepper, then toss to combine. Set aside for 10 minutes to marinate.

Heat a wok or large frypan over medium heat. When hot, add the beef mixture and stir-fry for 1-2 minutes until the beef is browned. Add the kidney beans, tomato and 1 tablespoon water, then simmer over medium heat for about 5 minutes or until the tomatoes have softened. Stir in the chopped coriander, and season to taste with salt and pepper.

Divide the mixture among plates and top with coriander sprigs. Serve with boiled basmati rice and guacamole

STOCKMAN’S SPICY BEEF SALAD

Sat, 3 May 2008 17:29:33 +1000

 This spicy, super healthy warm beef salad is packed with protein and bursting with flavours. The perfect way to kick off the working week!

Preparation Time

10 minutes

Cooking Time
10 minutes

Ingredients (serves 4)
• 600g beef scotch fillet steaks
• 2 tsp olive oil
• 1 x 100g pkt baby Asian greens
• 1 x 250g punnet cherry tomatoes, halved
• 1 Lebanese cucumber, halved, thinly sliced diagonally
• 55g (1 cup) trimmed bean sprouts
• 1/2 cup fresh coriander leaves
• 4 slices wholegrain bread, to serve
• Dressing
• 1 long fresh red chilli, deseeded, finely chopped
• 2 fresh coriander roots, washed, trimmed, finely chopped
• 2 tbs rice vinegar
• 2 tbs fresh lime juice
• 1 tbs brown sugar

Method

Preheat a chargrill on high. Rub both sides of beef evenly with oil and season with salt and pepper. Add the beef to the grill and cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Thinly slice across the grain.

Meanwhile, to make the dressing, place the chilli, coriander root, vinegar, lime juice and sugar in a small bowl and stir until the sugar dissolves.

Combine the Asian greens, tomato, cucumber, bean sprouts and coriander leaves in a large serving bowl. Top with beef and drizzle over the dressing. Serve with bread, if desired.
Notes & tips

Prep: 10 mins (+ 5 mins standing time)

STOCKMAN’S ROSEMARY CHILLI CHICKEN

Sat, 3 May 2008 17:25:26 +1000

 This herb-coated chicken is finger-licking good, so forget the cutlery and dive in.

Preparation Time

20 - 25 minutes

Cooking Time

45 minutes

Ingredients (serves 4)
• 2 x size 9 (about 1.9kg) Woolworths whole fresh chicken twin pack
• 1 fresh long red chilli, deseeded, finely chopped
• 60ml (1/4 cup) fresh lemon juice
• 1 tbs finely grated lemon rind
• 1 tbs chopped fresh rosemary
• 1 tbs olive oil
• 500g green beans, topped
• 80g baby spinach leaves
• Lemon wedges, to serve

Method

Preheat oven to 180°C. Place the chickens, breast-side down, on a clean work surface. Cut along either side of backbones. Discard backbones. Turn over chickens and open. Press to flatten.

Rinse chickens under cold running water. Pat dry with paper towel. Place chickens, breast-side up, in a roasting pan. Combine chilli, lemon juice, lemon rind, rosemary and oil in a bowl. Pour the chilli mixture over chickens. Bake in oven for 40-45 minutes or until golden and juices run clear when the thickest part of the thigh is pierced with a skewer. Cover with foil. Set aside for 5 minutes to rest.

Meanwhile, cook beans in a saucepan of boiling water for 3-4 minutes or until tender crisp. Refresh under cold running water. Drain. Transfer to a bowl. Add the spinach and toss to combine.

Place the chickens, breast-side up, on a clean work surface. Cut the breast in half along the breastbone, then cut around the legs, between the thigh and the breast pieces. Arrange the chicken and lemon wedges on a serving platter. Serve with the spinach and bean salad.