Tag Archives: parsley

Gluten-Free & Dairy-Free Paella

paella Madhouse

If you’ve been watching What’s Cooking on Channel 4, you may have seen Jo Pratt cooking up a storm during the first week. I first met Jo a few years’ ago, when she was planning her first (gorgeous-looking and hugely successful) book In the Mood for Food. She wrote another after that, went off and had two beautiful babies and has returned to the world of TV, books and other foodie things with her new book Madhouse Cookbook, which I’ve been working on with her.

The premise of the book is really simple. It’s billed as a life-transforming collection of recipes for busy parents – for surviving the stressful week, coping with hectic weekends and enabling you to cling onto your social life. All of the dishes have been devised to make life easy – with shortened preparation and cooking times, brilliant plan-ahead tips and ‘Lifesaver’ and ‘Leftover’ mini-recipes to make those precious moments you spend cooking go further.

I made her Baked Seafood Paella yesterday. As Jo says, this is a “real-life recipe”. You don’t need a special paella pan and, instead of having to stir and continually do things, you simply prep it then put it in the oven and let it cook itself. It really is spectacularly easy – and it’s a great recipe if you’re having friends round for dinner, as well as a lovely one for the whole family.

gluten-free, dairy-free, soya-free, egg-free, nut-free, seed-free,

Makes: 4 adult portions     Preparation time: 20 minutes     Cooking time: 30 minutes

Ingredients:

  • 3 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1 red pepper, deseeded and sliced
  • 300g/10½oz/1⅓ cups paella rice
  • 250ml/9fl oz/1 cup dry white wine
  • a large pinch of saffron strands
  • 1 tsp smoked Spanish paprika or standard sweet paprika
  • 750ml/26fl oz/3 cups hot gluten-free and dairy-free fish or chicken stock
  • 500g/1lb 2oz shellfish, such as mussels and/or clams
  • 2 medium squid tubes, cut into rings
  • 150g/5½oz/scant 1 cup frozen peas, defrosted, or fresh green beans, chopped
  • 8–12 raw, whole king prawns
  • ½ small bunch flat-leaf parsley, chopped
  • 1 lemon, cut into wedges
  • sea salt and freshly ground black pepper
  1. Scrub the mussels thoroughly with a stiff brush under cold running water to remove all traces of grit, then remove any barnacles or other debris attached to the shells and pull off and discard any beards. Rinse again and discard any mussels that stay open.
  2. Preheat the oven to 220°C/425°F/gas 7.
  3. Heat the oil in a large flameproof casserole over a medium heat, add the onion, garlic and red pepper and fry for about 5 minutes until the onion has softened. Stir in the rice for a minute or so until it is coated in the oil, then add the wine, saffron, paprika and stock. Stir well and bring to the boil, then bake, uncovered, for 15 minutes.
  4. Stir in the mussels and/or clams, squid and peas and season lightly with salt and pepper. Nestle the prawns into the surface. Return to the oven and cook for a further 10 minutes until the rice is tender and the seafood is cooked through. Make sure all the prawns are pink and discard any mussel or clam shells that haven’t opened.
  5. Sprinkle over the parsley and serve with lemon wedges. Provide empty bowls for the shells, and a few finger bowls of warm water and plenty of napkins for messy fingers.

Paella Mixta:
If your friends aren’t massively into seafood, then make your paella with chicken and chorizo. Add 150g/5½oz thickly sliced or chopped chorizo and 4 roughly chopped chicken thighs to the fried onion and cook until the chicken is golden. Add the rice and follow the recipe as above, but just using prawns and not the mussels or squid.

Gluten-Free & Dairy-Free Paella

paella Madhouse

If you’ve been watching What’s Cooking on Channel 4, you may have seen Jo Pratt cooking up a storm during the first week. I first met Jo a few years’ ago, when she was planning her first (gorgeous-looking and hugely successful) book In the Mood for Food. She wrote another after that, went off and had two beautiful babies and has returned to the world of TV, books and other foodie things with her new book Madhouse Cookbook, which I’ve been working on with her.

The premise of the book is really simple. It’s billed as a life-transforming collection of recipes for busy parents – for surviving the stressful week, coping with hectic weekends and enabling you to cling onto your social life. All of the dishes have been devised to make life easy – with shortened preparation and cooking times, brilliant plan-ahead tips and ‘Lifesaver’ and ‘Leftover’ mini-recipes to make those precious moments you spend cooking go further.

I made her Baked Seafood Paella yesterday. As Jo says, this is a “real-life recipe”. You don’t need a special paella pan and, instead of having to stir and continually do things, you simply prep it then put it in the oven and let it cook itself. It really is spectacularly easy – and it’s a great recipe if you’re having friends round for dinner, as well as a lovely one for the whole family.

gluten-free, dairy-free, soya-free, egg-free, nut-free, seed-free,

Makes: 4 adult portions     Preparation time: 20 minutes     Cooking time: 30 minutes

Ingredients:

  • 3 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1 red pepper, deseeded and sliced
  • 300g/10½oz/1⅓ cups paella rice
  • 250ml/9fl oz/1 cup dry white wine
  • a large pinch of saffron strands
  • 1 tsp smoked Spanish paprika or standard sweet paprika
  • 750ml/26fl oz/3 cups hot gluten-free and dairy-free fish or chicken stock
  • 500g/1lb 2oz shellfish, such as mussels and/or clams
  • 2 medium squid tubes, cut into rings
  • 150g/5½oz/scant 1 cup frozen peas, defrosted, or fresh green beans, chopped
  • 8–12 raw, whole king prawns
  • ½ small bunch flat-leaf parsley, chopped
  • 1 lemon, cut into wedges
  • sea salt and freshly ground black pepper
  1. Scrub the mussels thoroughly with a stiff brush under cold running water to remove all traces of grit, then remove any barnacles or other debris attached to the shells and pull off and discard any beards. Rinse again and discard any mussels that stay open.
  2. Preheat the oven to 220°C/425°F/gas 7.
  3. Heat the oil in a large flameproof casserole over a medium heat, add the onion, garlic and red pepper and fry for about 5 minutes until the onion has softened. Stir in the rice for a minute or so until it is coated in the oil, then add the wine, saffron, paprika and stock. Stir well and bring to the boil, then bake, uncovered, for 15 minutes.
  4. Stir in the mussels and/or clams, squid and peas and season lightly with salt and pepper. Nestle the prawns into the surface. Return to the oven and cook for a further 10 minutes until the rice is tender and the seafood is cooked through. Make sure all the prawns are pink and discard any mussel or clam shells that haven’t opened.
  5. Sprinkle over the parsley and serve with lemon wedges. Provide empty bowls for the shells, and a few finger bowls of warm water and plenty of napkins for messy fingers.

Paella Mixta:
If your friends aren’t massively into seafood, then make your paella with chicken and chorizo. Add 150g/5½oz thickly sliced or chopped chorizo and 4 roughly chopped chicken thighs to the fried onion and cook until the chicken is golden. Add the rice and follow the recipe as above, but just using prawns and not the mussels or squid.

Gluten-Free & Dairy-Free Tiger Prawns with Cauliflower Couscous

prawns and cauliflower couscous

If, like me, you’re keen to clean up your diet a bit, following on from a cake-filled Christmas holiday (!), you might like The S Factor Diet, by Lowri Turner. You probably know Lowri from TV but she’s also a nutritionist who writes for, among others Grazia, Now Diet and Mother & Baby. According to Lowri, this is “a diet that can put a smile on your face!”. Apparently certain hormones, such as serotonin, dopamine, leptin and adrenals, can increase your appetite, send cravings sky-high, make you feel depressed and demotivated, and cause your body’s natural fat-burning process to dwindle. You can rebalance those hormones in your body easily with certain foods like chicken, avocados, bananas, fish, nuts and seeds, and dark green and brightly coloured veggies. And Lowri’s book shows you how to work out which hormones are out of kilter, and which foods you need to eat to rebalance them – and gives you lovely recipes, too.

I tried this recipe yesterday for lunch. And, although Zoë insisted on a version without chopped herbs (“yuk, green bits”), it was really good. I have been wanting to try cauliflower ‘couscous’ for a while and it was great. Super-easy to make (you just whizz cauliflower florets in a food processor) and, with the lemon juice, sweet paprika and herbs, it had a lovely taste. And the prawns were gorgeous – really tender, with loads of garlic.

Prawns are a good source of lean protein, which is great for all your S Factor hormones, especially dopamine. And, by swapping normal wheat couscous for cauliflower ‘couscous’ you immediately reduce the starch and calorie content, which helps rebalance all of these hormones – and, of course, it’s gluten-free!

gluten-free, wheat-free, dairy-free, yeast-free, soya-free, egg-free, nut-free, seed-free

Preparation time 15 minutes, plus 3 hours marinating     Cooking time 6 minutes     Serves 4

Ingredients:

  • 400g/14oz raw tiger prawns, peeled and deveined
  • fine sea salt and freshly ground black pepper
  • lemon wedges, to serve (optional)

For the marinade:

  • 5 garlic cloves, crushed
  • 2 tbsp chopped tarragon leaves
  • 1 tbsp chopped dill
  • 1 tbsp extra virgin olive oil

For the couscous:

  • 1 head of cauliflower, broken into florets
  • 1 handful of finely chopped mint leaves
  • 1 handful of finely chopped parsley leaves, plus extra to serve
  • ½ red onion, finely sliced
  • juice of ½ lemon
  • 1 large handful of cherry tomatoes, quartered
  • 1 tsp sweet paprika
  1. If using wooden skewers, soak them in cold water for at least 30 minutes before grilling. To make the marinade, put all of the ingredients in a non-metallic bowl, season with salt and pepper and mix well. Add the prawns to the marinade and toss well, making sure the prawns are covered in the marinade. Cover and chill in the fridge for 3 hours.
  2. Meanwhile, make the “couscous”. Put the cauliflower in a food processor and pulse until it resembles couscous grains. Transfer to a bowl, stir in all of the remaining ingredients and season with salt and pepper. Leave to one side.
  3. Use a slotted spoon to remove the prawns from the marinade, reserving the marinade. Thread about 6 prawns onto each of 4 skewers. Heat a griddle pan over a medium-high heat and cook the prawns, brushing with the reserved marinade, for about 2–3 minutes on each side until they are pink and cooked through. Remove the skewers and divide the prawns and “couscous” into 4 equal portions. Sprinkle with parsley and serve with lemon wedges for squeezing over, if you like.

Nutritional analysis per serving: Calories 148kcal  Protein 21.3g  Carbohydrates 4.3g  Fat 5.6g

Gluten-Free & Dairy-Free Sardine Fishcakes

This recipe is adapted from the new cookbook by the founder of Planet Organic, Renée ElliottMe, You & the Kids Too. Gwyneth Paltrow says, ʻRenée Elliottʼs cookbook is a kitchen essential for new moms and for those who need a little inspiration on how to feed the entire family. The delicious recipes cover babies, toddlers, kids and adults – and each meal is simple and healthy for everyone.ʼ

This book is very dear to my heart. I worked on it with Renée when I came back to work, after my maternity leave. I was working full-time (stressed and tired!) but knew that I wanted to cook nutritious food for Zoë, Peter and I. But I found that I was focussing on lovely purées for Zoë and then too tired to rustle much up for us. Renée’s innovative idea for cooking for a family made total sense to me – and she taught me to think of recipes that I could make for us and then make a purée for Zoë from. Brilliant! And here, at last, is the book I wish I’d had in my hands back then! Cook up Herb-Crusted Fish, for example, in just 30 minutes from start to finish. While you’re preparing the main dish, you can follow the mini-variation recipes to make a Salmon with Broad Beans & Sweet Potato Purée version for your 6–9-month-old or a Herby Salmon with Broad Beans & Sweet Potato Purée for your 9–12-month-old. In this book you’ll find recipes for all situations, including quick breakfasts and lunches for everyone, indulgent, romantic dinners (yep!) to have with your partner after you’ve fed your little angels, bathed them and read them their favourite stories, and meals you can cook for friends when you actually get your social life back!

What’s more, these recipes are bursting with goodness. Renée is all about adding nutrition whenever you can. So you’ll find inspiration for those health food products you’ve never known what to do with, as well as ways to make things like chocolate brownies actually healthy. In this recipe, you use super-healthy sardines instead of the more usual salmon/cod. Sardines are hard to get little ones to eat as they taste fairly strong but made this way, you’ll be able to. (Zoë won’t eat fresh or tinned sardines but she loves making these (hence the less-than-perfectly-shaped fishcakes in the picture!) and will then gobble them up.) Sardines, like all oily fish, are full of omega-3 so they’re wonderfully good for boosting brain development. And, of course, they’re a great storecupboard ingredient so you can whip these up with minimum hassle.

I changed the breadcrumbs to gluten-free breadcrumbs (which you can make very easily by putting some bread – crusts and all – into your food processor and whizzing a little).

Serves: 2 adults, 1 kid and a baby     Preparation time: 20 minutes     Cooking time: 30 minutes

Ingredients:

  • 400g/14oz potatoes, diced
  • 2 large eggs, beaten
  • 180g/6¼oz tinned sardines in oil or water, drained
  • 1 small onion, finely chopped
  • 1 tbsp Dijon mustard
  • 3 tbsp chopped parsley leaves
  • 2 tsp finely grated lemon zest
  • a large pinch of cayenne pepper
  • ½ tsp fine sea salt
  • 75g/2½oz/¾ cup gluten-free breadcrumbs
  • 1 tbsp extra virgin olive oil, plus extra for frying if needed
  • lemon wedges, to serve
  • salad, to serve
  1. Put the potatoes in a steamer and steam, covered, for 10 minutes
    or until soft. Transfer to a large bowl and mash coarsely.
  2. Mash the sardines with a fork in a mixing bowl. Add the eggs, onion, mustard, parsley, lemon zest, cayenne pepper, salt and breadcrumbs and mix well. Add to the mashed potatoes and mix until well combined. Using your hands, divide the mixture into 10 equal pieces and shape each one into a fishcake.
  3. Heat the oil in a large, heavy-based frying pan over a medium-low heat. Working in batches, carefully add the fishcakes to the pan and cook for 3 minutes on each side until browned and heated through. Repeat with the remaining fishcakes, adding more oil to the pan as needed. Serve warm with lemon wedges and salad.
  4. Sardine Purée variation for a 6–9 month old baby
    Put 4 of the sardines and 3 tablespoons water in a blender. Blend for 30 seconds, adding extra water 1 teaspoon at a time, until smooth. Serve warm.
  5. Sardine, Onion & Parsley Mix variation for a 9–12 month old baby
    Heat 1 teaspoon of the oil in a heavy-based frying pan over a low heat. Add 1 teaspoon of the onion and cook for 10 minutes until completely soft. Transfer to a blender and add 4 of the sardines, 1 teaspoon of the parsley and 3 tablespoons water. Pulse for 15 seconds, adding extra water 1 teaspoon at a time, until the mixture forms a lumpy purée. Serve warm.

Gluten-Free & Dairy-Free Mushroom, Spinach & Butternut Squash Wellington

 

 

This is truly delicious! The combination of the sweet squash, the earthy mushrooms, spinach and the pine nuts and the fresh, woody flavours of the parsley all combine beautifully with the strong soya cheese taste. Bite through the crispy, light pastry into the soft, melting centre, with the crunchy pine nuts interspersed – and enjoy!

gluten-free, dairy-free, yeast-free, seed-free, citrus-free

Serves 4–6     Preparation time 15 minutes, plus 30 minutes chilling     Cooking time 15 minutes

Ingredients:

Light Pastry:

  • 1 potato, peeled and cut into large chunks
  • 100g/3½oz/heaped ½ cup rice flour, plus extra as needed
  • 40g/1½oz/heaped ¹⁄₃ cup gram flour
  • 40g/1½oz/scant ¹⁄₃ cup maize flour
  • ½ tsp sea salt, crushed, plus extra to season
  • 1 tsp xanthan gum
  • 125g/4½oz chilled dairy-free margarine, diced, plus extra for greasing
  • 1 large egg, beaten

Filling:

  • 3 tbsp olive oil
  • 500g/1lb 2oz butternut squash, peeled and finely diced
  • 200g/7oz mushrooms, sliced
  • 50g/1¾oz/⅓ cup pine nuts
  • 200g/7oz baby spinach leaves
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 large handfuls finely chopped flat-leaf parsley leaves
  • 200g/7oz dairy-free soya cheese
  • 1 egg, beaten
  • sea salt and freshly ground black pepper
  1. Preheat the oven to 1800°C/350°F/Gas 4. To make the filling, put the butternut squash and mushrooms into a large casserole dish and drizzle 2 tablespoons olive oil over. Cover with a lid, shake the dish a little to spread the oil around and bake for about 50 minutes, until the squash is tender. Carefully drain all of the juice out and leave to one side.
  2. Meanwhile, to make the Light Pastry, put the potato in a saucepan and cover with cold water. Bring to the boil over a high heat , then turn the heat down to medium and simmer, covered, for 15 minutes or until tender. Drain immediately, then mash until smooth.
  3. Sift the flours, salt and xanthan gum into the bowl of a food processor with the dough blade attached and blend to mix together. Add the dairy-free margarine and blend until the mixture resembles fine breadcrumbs, then add the mashed potato and blend for a few seconds until mixed in. Add the egg and blend for 20–30 seconds until the mixture comes together to form a sticky dough. There should be a little extra moisture at the base of the bowl. If it is too dry, gradually blend in 1–2 tablespoons chilled water. If too sticky, add a little rice flour.
  4. Shape the pastry into a ball, wrap it in cling film and chill in the fridge for 30 minutes.
  5. Heat a large heavy-based frying pan over a medium heat. Add the pine nuts and dry-fry until just starting to turn golden. Remove from the heat, remove the pine nuts and leave to one side.
  6. Wash the spinach thoroughly and put in the frying pan. Cook over a medium heat for 2–3 minutes until the spinach has wilted, stirring occasionally. Put the spinach into a fine sieve and push all the juice out of the leaves with the back of a spoon. Drain the liquid from the pan and leave the spinach to one side.
  7. Heat the remaining 1 tablespoon of the oil in the pan and add the onion. Fry for about 3–4 minutes until starting to turn golden, then add the garlic and fry for about 30 seconds. Add the flat-leaf parsley and fry for about a minute until just wilted. Add the butternut squash, mushrooms, pine nuts and spinach and the soya cheese. Season lightly with salt and pepper and mix together gently but thoroughly.
  8. Turn the oven up to 200°C/400°F/Gas 6. Liberally dust a large chopping board with rice flour and roll out the pastry into a large rectangle about 3mm/1/8in thick, about 30cm/12in x 40cm.16in. Be careful as the pastry will still be slightly sticky. Put a piece of baking parchment about 10cm/4in wider than the pastry over it and hold it in place with one hand. Turn the board over and carefully put the baking parchment, with the pastry on top of it, on the work surface.
  9. Put the filling in the centre of the pastry, making sure you leave about 10cm/4in on each side to fold over the top. Using a sharp knife, cut a square of pastry away from each corner of the pastry. Discard these pieces or use them to decorate the top of the pastry, if you like. Using the baking parchment to keep the pastry together, fold the two long sides of pastry over the filling so that the edges overlap slightly. Carefully smooth the pastry along the seam with your fingers to secure it. Fold the two short ends of the pastry over just to seal the sides, trimming with a sharp knife if they are too long. Smooth the pastry at the seams again. Using a pastry brush, brush all of the egg over the top of the pastry, particularly at the seams and cut 3 slits in the top of the pastry to let the steam out.
  10. Bake for 35–40 minutes until the pastry is a rich, golden brown and serve hot.