Sweet Chili Chicken Nuggets

This chicken nuggets need a bit of refinement but if you're game to try now feel free to go ahead, and I'll modify this recipe down the track.

Ingredients

1/4 cup plain GF flour (you can use whole grain if you have it to make these lower GI)
1/2 cup rice crumbs
Pinch of salt
Sprinkle of parsley
*Sprinkle of garlic - Adding garlic here is not Low FODMAP.  If you need low FODMAP eliminate this step and use garlic infused olive oil.
1 teaspoon of paprika
1 sprinkle of black pepper
1-2 teaspoons of chili (mine wasn't very strong so you could add more or leave it with less for a non-spicy chicken nugget.
500 grams diced chicken breast (thawed)


1/2 cup Rice Malt  Syrup

Oil for frying - if you want low FODMAP use garlic infused olive oil.  Otherwise any other cooking oil will work.

Method

Mix all the flour and herbs together in a bowl until all your spices are well mixed in.

Melt your rice malt syrup either in the microwave (faster, but needed to be watched carefully and it started to harden like candy) or in a bain-marie (which will probably work better for this purpose).
As soon as your rice malt syrup is melted roll the chicken nuggets in it and transfer to the flour mix.
Coat in the flour and spice mix then transfer to the frying pan.

Cook immediately on high for about 6 minutes, then turn and cook for about another 4 minutes

As always with chicken check to make sure it is cooked before you eat it so you don't get food poisoning!  I usually break open one large piece to check the pink is gone, when I'm thinking they should be ready soon, as you don't want to over cook them either.

Serve with tomato sauce. - make sure it's a low FODMAP option for those who need it.  :)

Schnitzels

I used to love eating schnitzels, but after going gluten free I found that it was nearly impossible to find gluten free schnitzels.

A few weeks ago I decided to remedy this by going online and finding something I could modify.  And this recipe is the result.


1 cup quinoa flakes
lemon rind of 1 lemon
2 tablespoons of chives (fresh or dried) - if it's fresh dice them finely
2 tablespoons of basil (fresh or dried)
2 tablespoons of psyllium husk for psyllium husk "egg"*
4 tablespoons of boiling water
1/2 cup gf flour
1/2 cup rice crumbs

2-4 cuts of defrosted meat

• for chicken get butterflied chicken breast
• for beef get veal cutlets or a thin cut low fat and gristle meat

Garlic infused olive oil for frying.

Method

Boil the kettle
If you are using fresh basil and/or chives chop these finely.
Grate your lemon rind
Thoroughly mix flours in with the spices and lemon rind.
Place meat on a plate/3rd bowl out of the way, but close at hand.
Prepare your frying pan with oil.
In a second bowl add your psyllium husk, and add 4 tablespoons of boiling water mixing constantly with a fork.

As soon as you get a sticky gel consistency add the meat slices and coat with the psyllium mixture.
Immediately transfer to the bowl of spices and flour and coat.
Quickly transfer to frying pan for cooking.

Repeat the coating process for each slice of meat.

The psyllium may become extremely gelled, and if so, add a dash of hot water to it an mix again, then repeat the process.

Fry for approximately 7 minutes on a medium-high setting before turning to the other side for approx 5 minutes to finish it.

Enjoy!

PS for a gluten free gravy use massels lucky 7s or Sue Shepherd's chicken stock with gf cornflour.  (I'll try to provide a recipe for that soon.)

Honey Mustard Chicken

Ingredients:

2 Tablespoons Dijon Mustard
1 Tablespoon Mustard Powder
2 Tablespoons White Vinegar
2.5 Tablespoons of Honey
1/2 Teaspoon of Rosemary
2 Chicken Breast Fillets (fresh not frozen)

Instructions:

Place everything except the chicken in a small bowl and give it a good stir until it is well mixed.

Pour over chicken fillets in an oven proof dish.

Cover with alfoil and cook in the oven for 40 minutes.

After 40 minutes take the alfoil off and cook for another 15-20 minutes until well cooked.

Serve hot with steamed vegetables.

Soy Yoghurt

Several people have asked about my Soy Yoghurt.

I do have a few aids for this:

1. An easy yo maker (I highly recommend you invest in one of these if you will be making yoghurt regularly, as it's not that expensive and makes it really easy.)
2. Bellini (BIKM) - but anything else that mixes and heats would do the trick.

Following is my foolproof recipe.

Ingredients:
1 litre Bonsoy or Pureharvest Soy Milk.  (Both are non GMO - Pureharvest is organic) *1

30 grams rice malt syrup (normal sugar or honey would also work, but honey will alter the flavour.) *2

Tiny flick/shake of Greenliving Australia Dairy free culture *3

Method:

Using a Bellini, Thermomix, Kogen, etc al.

Fill jug with water, cook at steaming heat/veroma on speed 2-3 for 20 minutes or until it has reached the max temperature for at least 5 minutes to ensure it kills all other bacteria.

Once that is done, empty water into the easy yo container to also kill the bugs in it. *4

I do this utensil less, but any utensils you use need to be heated to kill bacteria too.

Place the jug on kitchen scales and measure in rice malt syrup

Add soy milk.  Mix on speed 3 for 7 minutes at heat of 37 degrees C.  Do not heat hotter than this or it will kill the culture.

Pour hot water from the tap into the base of the easy yo maker as per instructions.  (I don't use boiling water because I don't want to kill my culture.)  Set this aside somewhere it won't get bumped or disturbed.  Empty out the water from the easy yo container.

When your milk and sugar mix is heated perfectly add your culture.  I do 2-3 small taps on the side of it to shake a few grains in.  If you want it thicker, definitely go for 3-4 taps.

Mix on speed 4 for 4 seconds.

Pour into easy yo container.  There will be a little more than you have space for due to the froth.  You may as well put it in a glass and drink it.  It's basically probiotic milk.  ;)  Put the lid on, the easy yo container, pop in the easy yo maker, put that lid on, and leave it to set for 8-24 hours.

It needs to be undisturbed for this time, once it has been disturbed, take it out the hot water bath in the easy yo maker and put in the fridge.

The longer you leave it the thicker it gets, and as this soy yoghurt is sans thickener, leaving it longer is better.

* Kitchen tips:

1. You may use either.  I find bonsoy tastes better and is thicker, but it costs about x2 the price, and Pureharvest is Australian and organic.  I personally use Pureharvest in yoghurt for cooking, but prefer bonsoy with my breakfast.
2. The culture needs simple sugars to feed off of, so don't use agave or skip this step.
3.By the way, I don't get anything for giving a promo to green living Australia (or anyone else), I just know they worked for me and I was pretty happy with them.
4. Ensure that you thoroughly wash and rinse out your easy yo containers prior to using as any contamination or detergent could wreak the yoghurt.

Slow Cooked Apricot Chicken

Ingredients:
4 chicken breast fillets
1kg of apricot halves (canned or jar is fine)
3 teaspoons of chicken stock (ensure the stock is appropriate for any dietary requirements)
1 large brown onion, chopped
Water to cover.

Method:
Place chicken in the slow cooker.
Add onion and apricot on top.
Cover with water.
Add stock, sprinkling it around so that it is mixed through.
Cook on high for 5 hours.
Serve with steamed veggies.