Gluten-Free – Page 46 – The Food Wife

Instant Pot Lamb and Butterbean Tapas

26th June 201829th June 2018
by thefoodwife

Serves 3- 4 as a tapas

This is a real gem. I made this in the Instant Pot and the results were outstanding. Literally five minutes of work, and about half an hour letting the Instant Pot do its thing and I had the most melt-in-the-mouth, rich lamb stew, beautifully sweet from the peppers and complimented so well with the plump butterbeans.

You could, of course, do this in the oven, in which case you would need to add a good couple of hours on to the cooking time (at step 3, put in an oven-proof, lidded dish, and transfer to the oven at 150c for 2-3 hours).

Weâ€™ll definitely be revisiting this invention!

Ingredients:
1 tbsp olive oil
1 onion, halved and sliced
2 cloves garlic
2 roasted peppers from a jar, cut into strips
300g lamb fillet, cut into 2-inch chunks
1 heaped tsp paprika
1 tbsp tomato purÃ©e
1 tin butter beans
1 tbsp chopped parsley

Step 1: Set the instant pot to sautÃ© mode and add the oil, onion, garlic and peppers and stir for two to three minutes.

Step 2: Add the lamb and paprika and stir for a further minute before adding the tomato purÃ©e and butterbeans (including their water).

Step 3: Put the lid on and ensure it is switched to sealing. Place manually on high pressure for 15 minutes and allow to depress naturally.

Step 4: Remove the lid, season to taste and switch back onto sautÃ© mode for five or ten minutes,stirring frequently, to allow the rich sauce to reduce.

Step 5: Add the chopped parsley and stir through before serving.

Paprika and Lemon Chicken Tapas

25th June 201825th June 2018
by thefoodwife

Serves 3-4 as a tapas

At the weekend my sister came to stay and having been out for tapas on Friday evening with some mummy-friends, I felt inspired to play around with some flavours and came up with a few small dishes. It was a great success and my sister and Mr FW declared them definitely blog-worthy, so here goes.

This is the first of my tapas dishes. Juicy and flavoursome, this easy marinade perks up chicken breasts and is a great addition to a tapas meal. By allowing the meat to marinate for an hour or two, the citrus and spice permeate the flesh and you are left with succulent pieces of chicken that can be simply grilled or cooked on the barbecue.

These would also be a great filling for a wrap or to jazz up a salad.

Ingredients:
1 tbsp olive oil
2 cloves garlic, crushed
1 1/2 tsp smoked paprika
Zest of an unwaxed lemon
Juice of 1/2 a lemon
Pinch of salt and pepper
1 tbsp parsley, finely chopped
2 chicken breasts, cut into 1-inch pieces

Step 1: Combine all the ingredients in a bowl and cover with clingfilm. Leave to marinate for at least an hour in the fridge.

Step 2: Remove from the fridge 20 minutes before you are ready to cook.

Step 3: Cook under a hot grill, turning once, for a couple of minutes each side until cooked through.

Chickpea and Preserved Lemon Tagine

23rd June 201823rd June 2018
by thefoodwife

Serves 6

If you want a super quick and easy meal then this is perfect. Ready in half an hour but bursting with flavour, this Moroccan-inspired stew can be flung together from a few store cupboard ingredients.

Iâ€™ve called this a tagine, but Iâ€™ve just made it in a normal pan on the hob. If you wanted to make this in a proper tagine in the oven then you can of course, itâ€™ll just take a lot longer! At step four you would transfer it to your tagine and cook at 150c for an hour or two.

Ingredients:
2 tbsp oil
1 onion, large dice
2 heaped tsp ras al hanout
2 cloves of garlic, finely chopped
1 pepper, large dice
2 pieces of cassia bark/cinnamon sticks
2 tins of chopped tomatoes
2 tins of chickpeas
10 prunes, quartered
2-3 preserved lemons, finely chopped
Salt and pepper

Step 1: Soften the onion in the oil for five minutes on a medium heat.

Step 2: Add the ras al hanout and stir for one minute.

Step 3: Add the garlic and diced pepper and stir for another minute.

Step 4: Add the tinned tomatoes, chickpeas, cassia/cinnamon, prunes and preserved lemons. Simmer for 20 minutes. Season to taste.

We had this with couscous or quinoa and a fat-free yogurt, spiced up with some garam masala (simply stir a teaspoon of the spice mix through a few tablespoons of the yogurt). You could also have some salad or vegetables on the side.

Courgette and Butterbean Salad

20th June 201820th June 2018
by thefoodwife

Serves 2 as a lunch or 4-6 as part of a meal.

I had a version of this wonderful salad at a friendâ€™s house a while ago and loved the textures from the combination of vegetables and beans. I decided to tweak some of the flavours and have come up with this, equally tasty, salad which is great as part of a meal or on its own as a healthy and nutritious lunch. It does no harm to make this a couple of hours before serving; in fact, I think it improves as the flavours from the dressing infuse into the vegetables.

If serving with other salads try it with my spiced butternut squash, feta and pomegranate salad.

Ingredients:

For the salad:
1 large or 2 small courgettes, 1cm dice
1 small red onion fine dice
200g baby plum tomatoes, halved
1 tin butter beans, drained
3 sprigs of mint, chopped

For the dressing:
Juice of 1 lemon
3 tbsp olive oil
1 tsp ras al hanout spice
Salt and pepper (a small pinch of each)

Step 1: Add the courgettes and red onion to a large bowl along with the tomatoes and butterbeans.

Step 2: Add the dressing ingredients to an empty jam jar and, with the lid on, shake vigorously for a few seconds until combined. Alternatively, whisk together in a bowl.

Step 3: Pour the dressing over the salad and stir through along with the chopped mint.

Chorizo and Pea Baked Risotto

18th June 201818th June 2018
by thefoodwife

Serves 2

A traditional risotto can be a labour of love but a baked risotto requires little interference and still produces a satisfying dish for a weeknight meal.

This combination uses spicy chorizo and naturally sweet peas to give a nice balance of flavours. I like to use bouillon vegetable stock, and find I donâ€™t need to add any extra salt as the stock and parmesan are salty enough. I also cut the chorizo up into different sized pieces, some finely diced, some half moons, some full slices, I find this gives a good dispersion from the small pieces and also you still get the odd big chunk!

This is a one pot dish but just make sure the pan you use is hob- and oven-safe and deep enough to hold the cooked risotto. It does not need a lid.

Ingredients:
1 tbsp oil or butter
1 onion or leek, finely chopped
1/2 red pepper, cut into small dice
75g chorizo, chopped
110g arborio rice
320ml hot vegetable or chicken stock
50ml white wine or vermouth
Pinch of white pepper
2 tbsp grated Parmesan
150g frozen petit pois

Step 1: Preheat your oven to 150c.

Step 2: Heat the oil or butter on a medium heat in a deep oven proof pan. Add the leek or onion and soften for five or so minutes before adding your red pepper and softening for another five minutes.

Step 3: Add your chorizo and stir to release its oils and then stir in the rice, coating it in the oils.

Step 4: Add your pinch of white pepper, stock and wine and bring to the boil, then transfer the pan (uncovered) to the preheated oven and leave for 25-30 minutes.

Step 5: After this time, remove from the oven and stir in the parmesan and frozen petit pois and then return to the oven for a further 15 minutes. Serve immediately.

Serve with green beans and an extra sprinkling of parmesan.