Dairy-Free – Page 26 – The Food Wife

Korean Turkey Bao

10th December 201910th December 2019
by thefoodwife

Makes enough sauce for 4 baos

Baos are essentially a light, fluffy steamed bread, that is folded to create a little pocket to fill with deliciousness.

You can find ready to steam bao buns in supermarkets nowadays. I still get mine from the freezer in the Chinese supermarket though, a more cost effective way if you need lots!

This is a good way to use up some of your leftover turkey. We had a bao feast last New Yearâ€™s Eve and this was one of the favourite fillings!

Ingredients:

1 heaped tbsp gochujang

2 tbsp dark soy sauce

1 tbsp caster sugar

To serve:

Shredded (cooked) turkey

Strips of cucumber

Strips of leek or spring onion

Steamed bao buns

Step 1: Combine the sauce ingredients. You will have a thick dark paste.

Step 2: Over a gentle heat mix the sauce and shredded turkey. Allow the turkey to warm through and the sauce to become sticky.

Step 3: Serve the spicy sticky turkey in freshly steamed bao buns with strips of crunchy cucumber and leeks.

Turkey Pho

7th December 20197th December 2019
by thefoodwife

Serves 2

Hereâ€™s a little something different to try with your leftovers this Christmas. Utilising your leftover meat and stock, you can create a light but filling Vietnamese soup.

Ingredients for the broth:

1 L turkey stock

25g sugar (I used coconut sugar)

10 star anise

1 black cardamomÂ

2 large pieces of cinnamon or cassia bark

1 tsp fennel seeds

1 tsp coriander seeds

1 tsp black peppercornsÂ

4 cloves

1 tsp salt

2 tbsp fish sauce

For the bowls:

100g pho noodles (I used flat rice noodles) cooked (by soaking in boiled water for a few minutes)

2 handfuls of beansprouts

1 pak choi, shredded into 1/2 cm pieces

1 red chilli, finely sliced

2 spring onions, finely sliced

2 small handfuls of cooked turkey meat, shredded/roughly chopped (I used the dark meat)

Coriander and basil, roughly chopped

1/2 lime

Step 1: Place all the ingredients for the broth (except the fish sauce) in a lidded sauce pan and simmer for 1 1/2 hours. (You can either put all the aromats in a muslin or be prepared to sieve these out at the end).

Step 2: Add the fish sauce and check seasoning. Add ground pepper and sugar as required.

Step 3: In each serving bowl place the cooked noodles followed by the spring onion, chilli, bean sprouts, pak choi, turkey and herbs.

Step 4: When ready to serve either remove the muslin, or sieve out the aromats before ladling the broth over everything in the bowls. Serve with a wedge of lime.

Pork and Pear Stuffing

28th November 2019
by thefoodwife

Serves 8

I often get more enthusiastic about the stuffing in a roast dinner than anything else on the plate; we had this last year for our Christmas dinner and it was my highlight of the meal!

Trade your bog-standard sage and onion stuffing balls from a packet for this and you wonâ€™t be disappointed! Using a ready made sausage meat means you have a good ratio of fat to meat and it is already seasoned. If it is not seasoned then youâ€™ll want to add a pinch of salt also.

Now I donâ€™t stuff my stuffing, instead I bake it in an oven proof dish (covered with foil for the first 25 minutes) and once cooked it is then sliced into portions (I will always have more than one!) and makes an excellent addition to a sandwich if there is any leftover.

Ingredients:

400g sausage meat (gluten-free if required)

10 sage leaves, finely chopped

Handful of parsley, finely chopped

2 dried pears, finely chopped (or use a handful of dried apple or apricots, finely chopped)Â

2 handfuls of breadcrumbs (gluten-free if required)

Zest of 1 unwaxed lemon

Pinch of pepperÂ

Step 1: Combine all ingredients in a large bowl. Using your hands is messy but works best.

Step 2: Transfer to a greased baking dish and use the back of a spoon to smooth over the surface.

Step 3: Cover with foil and bake in the oven at 180c for 45 minutes (Remove the foil after 25 minutes).

Soy and Ginger Roasted Vegetables

12th September 2019
by thefoodwife

Serves 3

Our allotment is yielding aubergines, beetroot, peppers and carrots at the moment.Â Â They are also in plentiful supply in the supermarkets and so here is a gluten-free, vegan meal using this bounty that even satisfied my meat-loving husband.Â

Helpful hint! Once you have tossed the vegetables in the glaze, ensure you lift them out of the bowl and on to your baking tray to keep the left over marinade to turn into your sticky glaze for drizzling at the end.

If I had had them I would have finished the roasted vegetables off by sprinkling over a few sesame seeds.

N.b. We had a portion of the vegetables left over and so I had them for lunch the next day, warmed up in the microwave and then stuffed inside a wrap.

Ingredients:

For the sticky glaze:

2 inches of root ginger, peeled and grated

3 tbsp soy sauce (gluten-free if required)

3 tbsp maple syrupÂ

1 tsp sesame oil

Pepper

For the roasted vegetables:

2 red onions, peeled and quartered

1 large pepper, deserted and cut into 2 inch pieces

1 small aubergine, cut into 2 inch strips

3 or 4 small-medium beetroot cleaned and quartered.

10 small carrots, cleaned

To serve: 225g basmati rice, cooked according to the instructions

Step 1: Combine the ginger, soy, syrup, sesame oil and a pinch of ground pepper in a large bowl.

Step 2: Toss the prepared vegetables in the dressing and then spread on a baking sheet. Keep back the dressing remaining in the bowl and transfer to a small sauce pan.

Step 3: Roast the tray of vegetables in a preheated oven at 170c (fan) for 45 minutes.

Step 4: Five minutes before the vegetables are ready, putÂ Â the saucepan of left over marinade on a medium heat and reduce slightly so it becomes sticky.

Step 5: Serve the roasted vegetable on a bed of basmati rice, with the reduced glaze drizzled on top.

Chickpea and Carrot Burgers

26th August 2019
by thefoodwife

Makes 4

I love a good veggie burger. Making your own is easy and these are made with ingredients you probably have in your store cupboard or fridge.Â Â Crushing half of the chickpeas provides texture, whilst blitzing the other half creates what you need to bind these together. These contain no flour, egg or dairy and so are suitable for a gluten-free, dairy-free or vegan diet.Â

Ingredients:

2 tins of chickpeas, drained (reserve 1 tbsp of liquid)

2 medium/1 large carrot, gratedÂ

2 spring onions, finely sliced

2 heaped tsp ground cumin

1 heaped tsp smoked paprika

1/2 tsp dried oregano

1 tsp garlic powder

Salt and Pepper

Step 1: Take half the chickpeas and use a potato masher to roughly crush them (some will remain practically whole, others will squish a little). This will give the texture in the burgers.

Step 2: With the other half of the chickpeas, along with the tablespoon of reserved liquid, blitz into a smooth paste.

Step 3: Now combine both types of chickpeas along with the grated carrot, sliced spring onions, spices, garlic (use two crushed cloves if you donâ€™t have any powder) and a pinch each of salt and pepper. Taste a little of the mix to check the seasoning.

Step 4: Use your hands to divide into four and shape in to patties. They should be about an inch thick and about four inches wide.

Step 5: Place on a non-stick baking sheet and cover before placing in the fridge until needed (this will help them to firm up).

Step 6: When ready to cook, spray or wipe a little oil in the tops of them (I also put a spritz on their bottoms) and bake in a 200c fan oven for 25 minutes.

Serve one in a fluffy bun with lettuce and slices of tomato, along with a sauce of your choice for a full on burger experience. Or go for a skinny burger by serving without the bun (in which case I serve two patties!) These are lovely with sweet potato wedges and a side salad.