Tag Archives: gluten-free breadcrumbs

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 Roast Leg of Lamb with a Pine Nut & Herb Stuffing

It’s totally true that the way to a man’s heart is through his stomach – well, certainly my husband’s. And if Peter’s reaction to this recipe is anything to go by, then THIS recipe is the way to his heart. I knew Peter would like this – he likes strong, robust flavours and loves red meat (a true Aussie bloke!) but, to be honest, I was surprised by quite how much he liked it. This wasn’t just awesome, it was apparently the best thing I’d ever cooked him. Wow!

We eat lamb at Easter, like many people, but as the season for Welsh lamb starts in March and English lamb in April, I find it’s nice to focus on eating lamb in springtime, anyway. Red meat is sometimes viewed by people as an unhealthy choice. The BSE and Foot and Mouth crises seem to have turned people away from eating red meat, and the fear of high amounts of saturated fat in those meats seem to have kept them away. But if you buy good-quality meat (I always buy organic meat because I want to eat meat that has been humanely reared and doesn’t have residues of pesticides, chemicals or antibiotics), and either buy meat that is lean or remove the fat after cooking, then you are eating something that is incredibly good for you. Meat is truly full of goodness – and is crammed with protein, the building block for our bones, tissues and teeth – which keeps us strong and healthy.

As well as being rich in protein, lamb is also an amazing sourced of two vital minerals – iron and zinc. Iron keeps us strong and full of energy (when you’re low in iron, you can become anaemic, and this will make you feel tired and weak). Zinc is probably the most important mineral in terms of your immune system. (If you get a cold or infection, it’s always worth increasing your zinc intake as it will help to fight these infections.)

Lamb is also a great source of many vitamins, including vitamin B3 (which helps boost your memory) and vitamin B12 (which is key to the production of red blood cells and cell metabolism). Lamb also contains selenium (great for your heart) and sulphur (good for your hair, nails and joints).

This is an incredibly easy recipe to make. You just whizz the stuffing ingredients up, stuff the joint and into the oven. Serve with lots of veggies and I promise you’ll love every mouthful!

Preparation time 10 minutes     Cooking time 1 hour 11 minutes, plus 10 minutes resting time     Serves 6–8

gluten-free, wheat-free, dairy-free, egg-free, nut-free, seed-free, citrus-free

Ingredients:

2–3 slices gluten-free bread (or 100g/3½oz gluten-free breadcrumbs)
12 drained stoneless black olives in brine
3 garlic cloves
3 drained, bottled anchovy fillets in oil
8 drained, bottled sun-dried tomatoes in oil
1 small handful of rosemary leaves
1 small handful of thyme leaves
1 large handful of flat-leaf parsley leaves
2 handfuls pine nuts
1 leg of lamb, approximately 2.5kg/5lb 8oz with the H bone and thigh bone tunnel-boned and removed (ask your butcher to do this)

1    Preheat the oven to 250°C/500°F/gas 9. Put the bread in a food processor and blend until the mixture becomes fine breadcrumbs. Remove from the food processor and leave to one side.
2    Rinse the olives and drain them. Put in a mini food processor and add the garlic, anchovies, sun-dried tomatoes, rosemary and thyme. Blend to form a finely chopped paste. Transfer to the food processor and add the parsley. Pulse until the parsley is finely chopped, then add the pine nuts and breadcrumbs and pulse until the pine nuts are chopped.
3    Spoon the stuffing mixture into the cavity of the lamb, pressing down well with the back of a spoon to pack the stuffing in, and secure by tying with string. (Next time I make this recipe, I’ll use more string and tie it up more!) Rub the olive oil over the lamb then transfer to a baking tray.
4    Bake for 15 minutes, then turn the oven down to 200°C/400°F/gas 6 and cook for a further 55 minutes – 1 hour 10 minutes, depending on how pink you like the meat. Remove from the oven and cover with baking parchment, ensuring the ends of the paper are tucked under the tin. Leave to stand for 10 minutes, then remove the baking parchment and serve.