Dairy-Free – Page 18 – The Food Wife

Chorizo Scramble

29th September 202129th September 2021
by thefoodwife

Serves 2

A perfectly quick and satisfying brunch dish (although also acceptable at breakfast or lunch!) which is ready in minutes. The flavoursome oil released from the chorizo as it fries, gives everything a glorious orange hue.

Ingredients:

75g chorizo, diced

2 spring onions, chopped

3 eggs

Salt and Pepper

Bread/toast/rolls, to serve

Step 1: Place a frying pan on a medium heat, and once hot add the chopped chorizo. Allow the chorizo to become golden, releasing its oil, then add the spring onion.

Step 2: Beat the three eggs together in a bowl with a pinch of salt and pepper, then lower the heat on the frying pan to its minimum and add the eggs. Immediately begin scrambling them with a spatula, and switch off the heat and let the remaining heat of the pan finish the cooking.

Step 3: Serve immediately on your choice of bread/toast/rolls (with butter/dairy-free butter as desired).

Mushroom and Spinach Curry

27th September 202127th September 2021
by thefoodwife

Serves 6

This curry is vegan and gluten-free so suitable for a range of dietary requirements. Itâ€™s also super tasty. Make sure you only add the spinach at the very end to ensure it keeps its bright green colour.

For a creamier curry, replace the creamed coconut block vegetable stock with a tin of coconut milk, and make up to 700ml with vegetable stock or water.

Ingredients:

1 tbsp coconut oil

1 white onion, cut into thin half moons

650g mushrooms, cleaned and halved

2 inches of ginger, grated

1 tbsp ground cumin

1 tbsp ground coriander

1 cinnamon stick

5 tomatoes, roughly chopped

150g red split lentils

700ml vegetable stock (ensure vegan/gluten free if required) with 75g creamed coconut block added

200g spinach (fresh or frozen will be fine)

Salt to taste

Step 1: Begin by gently frying the onions in the coconut oil, until soft. Next add the mushrooms and allow them to cook a little, soaking up any of the remaining oil.

Step 2: Stir in the ginger and ground spices and cook out for a minute. Next add the tomatoes and lentils, giving everything a good stir, then pour in the coconutty stock. Bring to a simmer, cover and cook until the lentils are soft (about 20 minutes).

Step 3: Finish by adding the spinach. If using fresh add a handful at a time and allow it to wilt into the curry, before adding the next handful, and so on. Season to taste with salt and then it is ready to serve with rice or flat breads.

Bourbon and Coke Chicken Wings

5th September 20215th September 2021
by thefoodwife

Makes 10 wings

When I was 18 my alcoholic drink of choice was always a JD and diet coke. I canâ€™t remember the last time I last had such a drink, but now at age 36, this weekend I did use the combination of bourbon and coke to make a delicious sweet and sticky glaze for some roasted chicken wings. Oh my goodness they were delicious. I canâ€™t wait to make them again!

N.B. You do need to use full fat/sugar coke in this recipe otherwise you wonâ€™t get the syrup needed to make the glaze.

Ingredients:

10 full chicken wings

750ml Coca Cola (full fat)

75ml bourbon whisky

1 spring onion, cut into strips

Step 1: Begin by spreading the wings on a roasting tray and baking for 40 minutes at 200c (fan) until they are cooked through and the skin is crisp.

Step 2: While the wings are roasting pour the coke into a wok and reduce on a high heat until it begins to thicken, then add the bourbon and continue reducing until syrupy but still liquid. If you take it too far, add a little more coke and lower the heat until the syrup has melted into the liquid. Turn off until youâ€™re ready to add the cooked wings.

Step 3: The wok needs to be heated up again as you add the cooked wings. Continuously stir to ensure each wing is coated and as the liquid continues to reduce and thicken each wing has a sticky glaze.

Step 4: Serve immediately, scattered with the shredded spring onion.

Italian-inspired Slaw

29th June 20214th July 2021
by thefoodwife

Serves 8

Whilst I love using red cabbage in my usual slaw recipe, this Italian-inspired slaw works excellently with a white cabbage. Shred it finely and allow it to sit in the dressing an hour or two before serving. Delicious.

Ingredients:

1 small head of white cabbage, core removed and finely shredded

Dressing:

1 tbsp Dijon mustard

1 tbsp fennel seeds

2 tsp garlic powder or 2 minced cloves of garlic

1/2 tsp fine salt

Large pinch of ground white pepper

7 glugs of extra virgin olive oil

7 glugs of cider or white wine vinegar

Juice of half a lemon

Step 1: Combine all the dressing ingredients together.

Step 2: Thoroughly toss the dressing through the shredded cabbage. Allow to marinade for an hour or two before serving.

Any leftovers can be covered and kept in the fridge for the next day.

Satay Marinade

14th June 202128th June 2021
by thefoodwife

As soon as the sun is shining this satay recipe is perfect for marinating some meat and cooking on the bbq. This quantity is enough to marinate two large chicken breasts, cut into strips. It is easily scaled up and works excellently with pork too. I love skewering the marinated pork with alternates pieces of fresh pineapple and then barbecuing.

Ingredients:
1 heaped tbsp crunchy peanut butter
1 tsp soy sauce (gluten-free if required)
2 tbsp sweet chilli sauce
Juice of 1 lime
2 lime leaves, roughly chopped (or use the zest of the lime)
1 lemon grass, bruised with the back of a knife and then finely chopped
1 inch of ginger, peeled and roughly chopped

Combine all ingredients together. Coat the meat and allow to marinate.
Aim to do this the night before for ultimate flavour and then skewer and cook the next day.