Gluten free pork, chestnut and mushroom stuffing

Gluten free pork, chestnut and mushroom stuffing

I absolutely love stuffing and have already posted a recipe for my ultimate pork, leek and roasted chestnut stuffing loaf.

This year, I’ve updated the recipe to make it gluten free. My original recipe used sausage meat,  but I couldn’t find any sausages here in Malaysia that didn’t include wheat flour… so I had to update the recipe. However, I did manage to find gluten free bread (which is good, because when I tried to make it myself the other week it was a total disaster). The bread I used made the mixture slightly dry, so I also used a beaten egg to bind it all together.

Just like with the original recipe, you can make it on the day, or you can make it advance. Just pop it in the freezer and it will keep for up to 3 months. It cooks really well once it has been defrosted. I recommend making it in a loaf tin so that it is easy to slice and serve.

Even if you’re not cooking for a crowd, I’d recommend making extra – the leftovers are amazing on sandwiches.

Ingredients (serves 8-10)
– 450g minced pork
– 150g chopped bacon
– 1 white onion, finely chopped
– 200g shiitake mushrooms, roughly chopped
– 2 garlic cloves, minced
– 100g gluten free bread crumbs
– 125g roasted, peeled chestnuts, roughly chopped
– 1 teaspoon each of dried sage, dried thyme and rosemary
– 1 egg, beaten

Method
1. Heat a little oil in a frying pan (or use butter – it is nearly Christmas, after all!). Saute the bacon, onion, garlic and mushroom for 4 minutes until softened. Leave to cool.
2. Take a large bowl and mix together the minced pork, breadcrumbs, chestnuts and herbs. Once the bacon, garlic, mushrooms and onion are a little cooler, add them in as well. Mix the ingredients together really well with the beaten egg. Season.
3. Transfer the stuffing mixture into the loaf tin, pressing it in really well. You want it to be very compact.
4. At this point, you can wrap it very securely in cling film and freeze. To defrost, take it out of the freezer and defrost in the fridge overnight. Ensure it is thoroughly defrosted before cooking.
5. To cook, preheat the oven to 180°C. Place in the oven for 15-20 minutes until all of the meat is cooked through. To serve, lift the stuffing out of the loaf tin (the baking paper helps with this!) and cut into slices.

Follow me on Twitter for more recipes
@about_taste

Pin this! 

Advertisements

The best roasted garlic and the best ways to use it!

The best roasted garlic and the best ways to use it!

It is really easy to roast garlic and really worth it, because you yield amazing results with very little effort. I roasted mine this time because I had a lot of bulbs in the cupboard that needed to be used, but it is worth buying extra and roasting it just so you can have some roasted garlic always on hand!

I’d recommend roasting a large batch and then freezing it. Then you can just take out a few cloves whenever you need it.

Method
1. Preheat the oven to 180°C.
2. Cut the top off your garlic bulbs and peel away any excess paper. Place them on a sheet of tin foil.
3. Drizzle a little olive oil over each bulb and a tiny sprinkle of salt.
4. Wrap the tinfoil around the buld and bake in the oven for at least 45 minutes until completely soft.
5. Take out of the oven. Once cool, remove each clove from the skin.
6. You can use the roasted garlic right away or freeze it. To do this, wait until the cloves are cool, gently squeeze them from their skins then place in a single layer in a freezer bag. You can then freeze this and just take out cloves when you need them. They defrost very quickly!

File_004

Uses for mashed roasted cloves

Spread the paste on toast as it is. You get a garlic hit but it isn’t as strong as raw garlic. This paste is also great for making garlic bread and as a base on bruschetta.

Mix with butter to make garlic butter. Smother on a bread roll to bring dunking in your tomato soup to a whole new level.

Up your nachos game by mixing roasted garlic with soured cream. This is an amazing accompaniment for any of your Mexican favourites, or with my smoky chocolate chilli.

File_003

Mix it with mayonnaise to make awesome sandwiches.

Spread it over chicken breasts before baking.

Add a layer when you’re making lasagne. It would be delicious added to these individual lasagnes underneath the cheese layer.

File_004

Make a delicious roasted garlic and tomato sauce. Stir in the paste with roasted tinned tomatoes for a pasta sauce that is really cheap to make but tastes so luxurious!

Inside out burgers are one of my all-time favourites. You put a piece of cheese like Brie or Camembert INSIDE the burger patty so that when it cooks you get a gooey cheesy centre. What if you put a small clove of roasted garlic inside the cheese inside the burger? Mind. Blown.

IMAG1663

If you have any more ideas, tweet me or comment below! What are your favourite uses for roasted garlic?

Twitter @about_taste

Pin this!

Pork, leek and chestnut stuffing loaf – make ahead and freeze

Pork, leek and chestnut stuffing loaf

For me, stuffing is one of the best parts of Christmas dinner! This is my ultimate stuffing recipe – pork, leek and roasted chestnut.

You can make it on the day, or you can save yourself some Christmas Day stress and make it advance. Just pop it in the freezer and it will keep for up to 3 months. It cooks really well once it has been defrosted.

Even if you’re not cooking for a crowd, I’d recommend making extra – the leftovers are amazing on sandwiches. I recommend making it in a loaf tin, as it makes slicing and serving so easy.

Ingredients (serves 8-10)
– 300g minced pork
– 300g sausage meat
– 1 white onion, finely chopped
– 2 leeks, peeled and thinly sliced
– 100g bread crumbs
– 125g roasted, peeled chestnuts, roughly chopped
– 1 teaspoon each of dried sage, dried thyme and rosemary

IMAG3164_1

Method
1. Heat a little oil in a frying pan (or use butter – it is nearly Christmas, after all!). Saute the onion and leek for 4 minutes until softened. Leave to cool.
2. Take a large bowl and mix together the minced pork, sausage meat, breadcrumbs, chestnuts and herbs. Once the onions and leeks are cool, add them in as well. Mix the ingredients together really well. Season, but remember not to add much salt as the sausage meat may be seasoned already.
3. You can use this stuffing to stuff your meat, but I prefer to serve it in slices. Take a loaf tin and line with baking paper – make sure there is extra at the edges.
4. Transfer the stuffing mixture into the loaf tin, pressing it in really well. You want it to be very compact.
5. At this point, you can wrap it very securely in cling film and freeze. To defrost, take it out of the freezer and defrost in the fridge overnight. Ensure it is thoroughly defrosted before cooking.
6. To cook, preheat the oven to 180°C. Place in the oven for 15-20 minutes until all of the meat is cooked through. To serve, lift the stuffing out of the loaf tin (the baking paper helps with this!) and cut into slices.

Follow me on Twitter for more recipes
@about_taste

Pin this!

IMAG3177_1

Garlic and thyme roasted sweet potatoes and asparagus – easy Sunday lunch side dish

Garlic roasted sweet potatoes and asparagus

Slow cooker roast beef and sweet potatoes (10)
We had this the other week with our Sunday lunch. It was amazing! Really really delicious and so easy to make! I paired it with slow cooked roast beef, red wine gravy and lots of vegetables.

Ingredients (serves 2 as a side dish)
– 2 medium-sized sweet potatoes
– 1 tablespoon oil
– 1 teaspoon dried thyme
– 3 garlic cloves, peeled and chopped
– 150 grams thick asparagus spears, cut into 3 pieces each

Slow cooker roast beef and sweet potatoes (3)Method
1. Preheat the oven to 230°C.
2. Peel the sweet potato and slice into rounds about 1.5cm thick.
3. Toss the sweet potato slices in the oil, thyme and chopped garlic. Season with salt and pepper.
Slow cooker roast beef and sweet potatoes (4)4. Take a deep baking tray and place the sweet potato slices in a single layer. If there is any garlic-oil-thyme mixture left, spoon it over the sweet potato. You don’t want to waste that!
5. Bake in the oven for 20 minutes, then turn the slices over. After a further 5 minutes, scatter the asparagus pieces over the top.
6. Bake for 15 minutes more, until the sweet potato is soft and the asparagus is tender.

Slow cooker roast beef and sweet potatoes (17) Slow cooker roast beef and sweet potatoes (11)

Follow me on Twitter for more recipes
@about_taste

Pin this!

The best way to cook sprouts

If you want to avoid soggy, mushy sprouts then try cooking them this way. It takes just 15 minutes and delivers a crisp, tasty side dish.

IMAG2977_1

Ingredients
– Fresh Brussel sprouts (my Mum always says to allow 7 per person)
– Small knob of butter

Method
1. Take the bottom of the sprouts and peel away the outer layer. Cut each sprout in half.
2. Melt the butter in a frying pan. Place the sprouts in the pan.
IMAG2976_13. Put a lid on the pan and cook for 10 minutes, tossing 2-3 times to cook the sprouts evenly. You want them to brown slightly but not burn.
4. Serve immediately and realise how good sprouts can really taste!!

IMAG2977_1

Follow me on Twitter for more recipes
@about_taste

Pin this!

How to make cauliflower rice – make ahead and freeze – Gluten free

How to make cauliflower rice – step by step with photos

Cauliflower rice is a low carb, gluten-free accompaniment that can replace rice in your favourite meals. It is super easy to make and really healthy. It is actually a really convincing substitute for traditional rice, as the texture is similar and it mops up sauce really well.

I promise you, this is nothing like mushy, overcooked cauliflower florets. You steam or saute the “rice” for only a few minutes, so it stays quite firm and doesn’t give off that awful cauliflower smell! I was never a big fan of cauliflower, but I really love cauliflower rice.

For me, the best way to make it is to use a whole head of cauliflower, make a big batch and then freeze it. It saves a lot of prep time later on, and means you always have a bag in the freezer. Cauliflower rice cooks from frozen in less than ten minutes, so it is a really convenient side dish. I used one average sized cauliflower head and made four bags to freeze, each with two portions in. So eight portions from just one cauliflower – how economical?!

You do need a big enough food processor though. I have tried making it in a smaller one and it took ages!

Once you’ve made your cauliflower rice, try it with these recipes:
Crunchy coconut prawns
Tangy tomato beef
Spanish beouf bourguinon
Smoky chilli con carne
Saucy beef, pea and pepper stir fry

Ingredients (makes roughly 8 portions)
One head of cauliflower

Method
IMAG2878_1 IMAG2879_1
Take one head of cauliflower. Wash and trim off any leaves. Cut into florets.

IMAG2880_1 IMAG2881
Put the florets into a food processor and pulse until you have rice-like grains. You will probably have to do this in batches, and it can get slightly messy at this point.
Alternatively, you can use a grater and grate the cauliflower florets, but really, who has the patience for that?!
Don’t forget to process the stem as well. It will make exactly the same kind of “rice” as the florets and so there is no wastage.
IMAG2884_1 IMAG2885_1
If you are going to freeze, spoon the cauliflower rice into ziplock bags and seal. (A portion is roughly the same volume as cooked rice. I allowed two heaped serving spoons per person.) Label and freeze.
IMAG2883_1
To cook, there are two methods:
1. Place the cauliflower rice in an ovenproof bowl and cover with clingfilm. Pierce the clingfilm then microwave on full power for 3 minutes (or 4 if cooking from frozen). Stir well, check it is cooked and serve.
2. Heat some oil in a saucepan and stir fry the cauliflower rice for about five minutes (6-7 if cooking from frozen, with the lid on for the first 2 minutes).

You can also add seasoning to the rice at the start of the cooking process. A teaspoon of ground tumeric works really nicely with a curry.

Follow me on Twitter for more recipes
@about_taste

Pin this!

Peruvian beef casserole with socca – delicious beef stew with chickpea pancakes

Peruvian beef casserole with socca
Peruvian beef with socca (4)
Sometimes the best things happen by accident. This casserole is one of those things. I’d seen a recipe in the August edition of BBC Good Food magazine for lomo saltado – a Peruvian beef stir fry. I thought it looked good and bought all the of the ingredients.
Unfortunately, I hadn’t read the recipe properly – I thought it was a casserole recipe and had bought cubes of stewing steak. On the day I was going to cook it, I realised that it was actually a stir fry recipe. My stewing steak was not going to stand for being flash cooked in minute!

So I had to adapt. This delicious casserole recipe is the result of me adapting the stir fry recipe to make a casserole. I loved it, it was one of the best things I’ve cooked in a while. The beef was so tender it fell apart and was so tasty from the marinade. The casserole itself was rich and with great texture from the vegetables.
Peruvian beef with socca (3) Peruvian beef with socca (2)
The discovery of socca is also a real revelation. I’d bought chickpea flour to make chickpea fries recently, and had some left flour over. Thanks to The Kitchn for the instructions on how to make it. They were light but filling and perfect to dip in the casserole. I will definitely be making them again!

There are a lot of stages to this recipe – it’s definitely one to tackle when you have a bit more time. For me, it’s a perfect Sunday meal, and more than worth the effort!
Peruvian beef with socca (1)

Ingredients (serves 3-4)
For the marinade
– 4 chopped garlic cloves
– 75ml light soy sauce
– 2 tablespoons white wine vinegar
– 2 tablespoons Worchestershire sauce
– 1 teaspoon each dried oregano and ground cumin

For the casserole
– 400g beef, cut into cubes (choose a cut for casseroles or stewing)
– 400ml passata
– 1 red onion, peeled and cut into wedges
– 2 tomatoes, cut into wedges
– 1 red chilli, thinly sliced
– 100g frozen peas
– 2 tablespoons vodka
– 10g chopped parlsey

For the chilli paste
– 2 garlic cloves, chopped
– 1 red chilli, sliced

For the socca (makes four thick pancakes)
– 250g chickpea flour
– 250ml water
– 1 tablespoon olive oil
– pinch of salt
– 20g parsley, chopped (you can substitute the parsley for another fresh herb of your choice or leave it out, if you prefer)
Peruvian beef with socca (3)

Method
1. Mix all of the marinade ingredients together in a bowl then add the beef. Make sure all of the beef is coated with the marinade then leave cover and leave in the fridge for at least 2 hours, or overnight if possible.
2. Preheat the oven to 150°C. Take a pan that is oven-proof and hob-proof. On the hob, brown the marinated meat for 2-3 minutes. You don’t want to cook it, just seal the outside.
3. Pour the rest of the marinade over the beef, along with the passata. Cover and put in the oven for 2-3 hours until the meat is tender. Now is a good time to make the socca mix (see below).
4. Make the chilli paste by cooking the garlic in a small pan with some olive oil until softened and fragrant. Add the chilli and stir for another 3 minutes. Set aside to cool, then blend to make a smooth paste.
5. Heat some oil in a large frying pan and cook the onion wedges for 1 minute. Add the tomato and chilli slices and pour over the vodka. Cook for another minute. You want the vegetables to retain some crunch.
6. Take the meat out of the oven and place back on the hob on a low heat. Stir in the chilli paste, the vegetables and the frozen peas. Leave to simmer gently (so that the peas cook!) while you cook the socca.
7. Serve with socca wedges to dip and sprinkled with chopped parsley.

To make the socca
Peruvian beef with socca (2)1. Mix together the chickpea flour, water, oil, salt and parsley. Leave to stand to half an hour to 2 hours so that the flour can absorb the water.
2. Heat a heavy based pan on a high heat. Add some oil to the pan. Pour a ladle and a half of the mixture and swirl it around to coat the pan. Cook like you would a normal pancake – once the underside is firm and lightly browned, turn over and cook the other side. Each side will probably take about 3 minutes.
3. Transfer to a plate and keep warm in the oven until ready to serve. Repeat with the rest of the mixture.
4. Cut into wedges and serve.

Peruvian beef with socca (4)
Follow me on Twitter for more recipes
@about_taste

Pin this!