Gluten-Free – Page 4 – The Food Wife

Vietnamese-inspired Chicken Wings

30th January 2025
by thefoodwife

Serves 2-4

Salty, hot and sweet and bursting with fragrant flavours, these Vietnamese-inspired chicken wings are perfect served with steamed rice and your vegetable or salad of choice.

Ingredients:

600g chicken wings

4 tbsp fish sauce

2-3 tbsp sugar

1 inch ginger, grated

1 tsp chilli flakes or 1 chilli, finely chopped

1/2 tsp garlic powder or 1 clove of garlic, minced

2 lime leaves, finely chopped (or zest of 1 lime)

2-3 lemongrass stalks, topped and tailed, course outer leaves removed, and finely chopped

Juice of one lime

Step 1: Carefully cut the chicken wings in half through their joint. Mix all ingredients, except the lime juice in a bag or bowl, and add the chicken wings. Leave to marinate for a few hours or overnight.

Step 2: Preheat an oven to 180c (fan) and prepare a baking sheet by spreading the wings carefully (they shouldnâ€™t overlap) and reserve the marinade in the bowl/bag for later. Remember the marinade has had raw chicken in it and must be cooked before eating.

Step 3: Bake for 30 minutes. Remove from the oven. At this stage you can chill the wings until later before reheating in a wok. When you are ready, heat a wok. Add the reserved marinade, the lime juice, along with the cooked wings. Cook until the wings are hot and the marinade has reduced down to create a glaze on the wings.

Serve immediately.

Chicken and Lemon Linguine

26th January 2025
by thefoodwife

Serves 3-4

This quick to cook dinner is perfect for a week-night when you donâ€™t want to be cooking for long. My four-year old helped cook it and he was very pleased with the results.

Ingredients:

300g linguine, cooked according to the packet instructions (gluten-free if required)

1 tbsp olive oil

2 chicken breasts, cut into chunks

1 clove of garlic, crushed or minced

1 Unwaxed lemon, zest and juice

150ml creme fraiche (reduced fat if desired)

30g Parmesan, finely grated

Salt and pepper

Step 1: while the pasta is cooking, heat a frying pan over a medium high heat and add the oil and chicken, cook, turning occasionally until the chicken is just cooked through. Add the garlic, salt and pepper to taste. Along with the lemon zest. Cook for a couple more minutes before lowering the heat and adding the creme fraiche and lemon juice. Stir until combined and then add the Parmesan and stir again.

Step 2: Add the cooked linguine with a little of the pasta water, toss until coated. Check the seasoning and serve with vegetables or salad on the side.

Savoury Leek and Squash Crumble

12th January 202526th January 2025
by thefoodwife

Serves 2

These little pots of a savoury crumble are great as the centre part of a vegetarian (or vegan) meal. I made these gluten free too so theyâ€™re good for a variety of dietary requirements.

You can serve these in individual 250ml ramekins or in a baking dish to share.

Ingredients:

Oil

1 leek, trimmed, washed and sliced

1/2 a squash, peeled and diced into 1cm cubes

1 clove of garlic, peeled and finely chopped

200ml cream (dairy or non-dairy. I used oat single-style cream)

50g cheese, grated (I used a goat cheddar) (optional) if making this vegan you could replace this with a spoonful of nutritional yeast to taste

1 tsp Dijon mustard

Salt and Pepper

2 tbsp Breadcrumbs (gluten-free if required)

1 tbsp roasted, chopped hazelnuts

25g grated cheese (optional)

1 tbsp finely chopped parsley (or 1 tsp dried parsley)

Step 1: Pre-heat the oven to 180c (fan). Prepare a baking tray. Toss the squash, garlic and a little oil together and spread on the baking tray. Bake for 20 minutes. Check the pieces are soft and cook for a few more minutes if needed. Remove from the oven.

Step 2: In the meantime, heat a frying pan over a medium heat, add a little oil and the leeks. Sweat down until soft. Add the cream, the Dijon mustard, salt and pepper to taste and the cheese of using. Reduce the heat and stir occasionally.

Step 3: Add the cooked squash and taste to check the seasoning. Transfer into the serving dishes.

Step 4: Mix together the breadcrumbs, nuts, parsley and cheese (if using). Sprinkle over the crumble filling and put in the oven. Bake for 15-20 minutes and serve, with vegetables and potatoes of your liking.

Veggie Halloumi Bake

11th December 2024
by thefoodwife

Serves 2

This is a nice one pan meal to make when youâ€™re craving veggies! It also includes squeaky cheese which is always a winner.

You can mix things up with vegetables you enjoy, courgettes and aubergine would also work well.

The dressing at the end adds a bit of freshness, but if you donâ€™t fancy chopping lots of herbs you could use a spoonful of pesto loosened with some extra olive oil.

You can easily scale this up but you may need more than one baking tray.

Ingredients:

1/2 butternut squash, peeled and cut into 1 inch pieces

2 red onions, peeled, each cut into 8 wedges

2 peppers, deseeded, cut into 2 inch pieces

2 medium potatoes, cut into 1 inch pieces

2 tomatoes, halved

200g halloumi, cubed

4 cloves of garlic, unpeeled

Dried oregano

Olive oil

Red wine vinegar

Honey

Fresh herbs

Salt and Pepper

Step 1: Preheat the oven to 190c fan. Take a large baking tray and add the squash, onion, peppers, potatoes and garlic. Then drizzle with olive oil, salt, pepper and dried oregano. Mix with your hands and spread evenly on the tray.

Step 2: Roast for one hour, mixing half way through.

Step 3: Add the tomatoes and halloumi for the last 15 minutes.

Step 4: Meanwhile make a dressing from a glug each of olive oil and red wine vinegar. Add a teaspoon of honey and chopped fresh herbs (use flavours you enjoy; I used mint, basil and coriander).

Step 5: Remove the baking tray from the oven. Carefully remove the garlic cloves and squeeze their soft innards into the dressing. Use the back of a spoon to mush the garlic into the dressing. Drizzle this over the vegetables and halloumi and serve.

Festive Drinks

14th November 2024
by thefoodwife

As Christmas approaches, festive parties might well be on the calendar and so here are a few cocktail recipes to have up your sleeve for when itâ€™s your turn to do the entertaining.

Iâ€™ve chosen two classic alcohol-based cocktails and then a non-alcohol festive twist on a Moscow Mule to get everyone in the party spirit.

A French 75 makes the perfect welcome drink whilst the Godfather Sour is my go-to as an evening progresses. The Cranberry Mule will save any non-drinkers from missing out!

All recipes make one drink.

Big thanks to Grant Walker for being a most excellent bar man at our cocktail evening and to Anna Place for being on camera duty.

French 75

Ingredients:

30ml/1 shot gin

15ml/1/2 shot fresh lemon juice

15ml/ 1/2 shot simple sugar syrup

90ml/3 shots sparking wine

Garnish: lemon twist

Put the gin, lemon juice and sugar syrup in a shaker with ice, and shake until chilled.

Pour in to a flute/coupe glass and top with the sparkling wine.

Garnish with a twist of lemon.

Godfather Sour

Ingredients:

1 shot/30ml whisky

1 shot/30ml Amaretto

1 shot/30ml fresh lemon juice

1/4 shot/7.5ml sugar syrup (2:1 sugar:water ratio)

1/2 shot/15ml egg white

Garnish: orange twist

Add all ingredients to a cocktail shaker with ice.

Close and shake for 30 seconds, then strain into a short glass, with ice.

Garnish with an orange twist.

Cranberry Mule Mocktail

Ingredients:

45ml/ 1 1/2 shot of cranberry juice

15ml/ 1/2 shot fresh lime juice

180ml / 6 shots ginger ale

Garnish: lime slice

Fill a high ball glass half full with ice.

Add the ingredients in the order of cranberry, lime and finally ginger ale.

Garnish with a slice of lime.