Fish cakes – Thai salmon
 Suitable to freeze
Store covered in fridge (under 5°C)
Nutritional Analysis
|
Good source of: calcium
Preparation time: 20 minutes
Cooking time: 20 minutes
Makes: 40 |
Ingredients:
2 200g cans pink salmon, drained
2 eggs, beaten
2 teaspoons chillies, seeds removed, chopped (optional)
4 tablespoons coriander, chopped
4 tablespoons coconut, finely shredded
1 teaspoon five spice powder
2 kaffir lime leaf, sliced thinly (optional)
2 teaspoons fish sauce
4 spring onions, chopped
2 tablespoons canola oil, for frying
|
|
Method:
1. Remove any large bones from salmon.
2. Process all ingredients (apart from oil) in food processor until smooth.
3. Refrigerate the fish mixture for 15 minutes for easier handling.
4. Form the mixture into small cakes.
5. Heat oil in a non-stick frypan over a medium heat. Fry cakes approximately 2 to 3 minutes on each side or until golden brown.
Notes: Cakes can be dusted with cornflour before cooking. Serve with a squeeze of lemon juice.
If you are preparing food for people on a gluten-free diet, always check the ingredients on all food labels, especially any prepared items like sauces.
March 28, 2008
Banana Bread – optional coconut for Desert
I’ve made this a million times, I can just smell it now… mmmm!
Ingredients
2 1/2 cups of gluten-free all-purpose flour pre mix.
2 teaspoons of gluten free baking powder. (Wards is g/f I know that much)
2 teaspoons of mixed spice
1 cup of firmly packed brown sugar
100g shredded coconut (optional)
1 egg, lightly beaten
2 egg whites
300 ml of milk – rice milk is least intrusive flavour wise I find
50g butter or canola or dairy free marg, melted
2 medium ripe bananas, mashed
Method
Preheat oven to 180 degrees.
Grease and line a 10cm x 23cm (4 inch by 9 inch) loaf tin with baking paper
Sift the flour, baking powder and mixed spice into a bowl. Stir in the sugar and coconut (if adding) and make a well in the center.
Whisk together the egg, egg whites, milk & butter//marg.
Poor into the well and stir until just combined.
Fold through the mashed bananas.
Spoon the mixture into the prepared tin and bake for 1 1/4 hours, or until a skewer comes out clean when inserted into the center.
Serving suggestions
Serve warm
Serve cold
Serve toasted
Top with butter, jam, banana… very versatile. Makes a great breakfast with coffee if you’re on the run too!
January 19, 2008
Chicken Risotto w/ Mushrooms & Tomatoes.
Ingredients:
2 tablespoons oil
2 skinless chicken breasts
25 grams of butter
25 grams of onion, finely chopped
175 grams of risotto rice (Arborio)
600 mls good quality chicken stock
3 mushrooms, finely chopped
1 large ripe tomato, skinned, seeded and finely chopped
Parsley, salt and freshly ground pepper to garnish.
Method:
Preheat the oven to 180C. Heat the oil in a frying pan, add the chicken breasts and fry 2-3 minutes until lightly coloured on both sides. Transfer to a roasting tin and cook in the oven for 20-30 minutes or until tender.
Warm serving plates in oven – careful not to break them or burn yourself!
Melt the butter in a big saucepan, add the chopped onion and cook for about 2 minutes or until softened. Stir in the rice until the grains are fully coated, then cook for 1 minute. Add the chicken stock in a ladle at a time. Make sure each addition is absorbed before you add the next. Continue until the rice is “al dente”. You may not need all of the stock – you will need some for garnish, but freeze whatever you don’t need for next time. Add the mushrooms and half of the tomato, fork through until evenly mixed and warmed through then season with salt and pepper.
Spoon the risotto onto the pre-warmed serving plates. Slice the chicken breasts and arrange on top then spoon the remaining tomato around the edge of the plate/s. Drizzle a little of the remaining stock around the risotto and garnish with parsley.
January 19, 2008
Ingredients:
1 tablespoon olive oil
1kg chicken mince
2kgs vegetables (I used 2 large diced onions and made up to a kilogram with chopped red capsicum and celery. Then I make up a separate kilogram of vegetables using sliced mushrooms and diced zucchini)
1 large jar pasta sauce (I use the 785g Dolmio Chunky Bolognaise – Tomato, Onion & Garlic)
1 sachet tomato paste
1 can crushed tomatoes
Crushed chilli to taste (optional)
Italian herbs to taste
2 chicken stock cubes
Salt & pepper to taste.
Method:
1. Heat oil in large pot and add the onions, red capsicum and celery. Cook until onion is soft.
2. Add chicken breast and cook through, breaking up large chunks while it is cooking (you don’t have to brown chicken as it will cook through the duration of the cooking process).
3. Add the tomato paste and stir while you cook the ‘raw’ flavour out of it. Season with chili, herbs, salt and pepper. Add the chicken stock cubes. Add the pasta sauce and mix well.
Add the remaining vegetables.
4. Lower the heat and simmer until sauce is nice and thick. If the sauce isn’t thickening, mix 2 teaspoons of gluten-free cornflour with a bit of water to make a liquid and stir through the dish until the sauce thickens.
5. Portion into 10 freezer-safe food containers and pop in the freezer!
Nutritional Breakdown:
Calories: 245
Fat: 4g (1g saturated)
Carbs: 19g
Protein: 32g
December 26, 2007
3. Add the vegetables, stir to mix through and put the lid on. Lower the heat and simmer until vegetables are cooked through. Keep stirring during this process to ensure they don’t stick to the bottom of the pot.
4. When the vegetables are cooked, check the sauce. If it is too runny, mix about 2 teaspoons of cornflour with a bit of cold water and pour into the curry. Stir until the mixture thickens.
* Add a small amount of curry to start with, you can always add more to taste later. It’s easier to add to it than take away!! Not sure what the brand of my curry paste is called although I know it on sight. I buy it from the international section of Coles. Use a concentrated curry paste, not a jar of curry paste like Pataks. They are too high in calories.
