dinners

Beef Bourgignone

Recipe Image:

Introduction:

A hearty, rich, French dish that's full of flavour!

Notes:

Serves 4

Ingredients:

1 1/2lb Stewing Beef
1 litre Water
8 oz Mushrooms – cut in quarters
250ml Red Wine
1 jar KAREN'S CUISINE Bordelaise Sauce
Boiled baby potatoes to serve.

* Please check the Food List for suitable gluten-free brands.

Method:

Fry off stewing beef in a large saucepan until brown.
Add boiled water, bring to the boil, cover and simmer for 1 1/2 hours.
Skim off the top layer.
Fry Mushrooms until brown, add wine, reduce by half (boil down).
Add KARENS CUISINE Bordelaise Sauce.
Cook for a further half hour.
Serve with boiled baby potatoes.

Submitted by webmaster on Wed, 19/09/2012 - 19:07

dinners

Curried Chicken

Recipe Image:

Introduction:

A classic Indian curry, perfect for warming the family up on a November evening.

Notes:

Serves 4

Ingredients:

4 Chicken Fillets – diced.
1 oz Butter.
2 cloves Garlic – crushed.
1 Tablespoon Curry Powder*
1 Tablespoon Sultanas*
1 Tablespoon Gluten Free Chutney*
1/4 oz Desiccated Coconut*
1 Apple – peeled & diced.
1 jar KAREN'S CUISINE Chasseur Sauce.
Plain boiled rice to serve

* Please check the Food List for suitable gluten-free brands.

Method:

Fry the chicken and garlic for 5 minutes in the butter until golden brown.
Add the curry powder, sultanas, coconut & apple.
Add chutney & KAREN'S CUISINE Chasseur Sauce.
Serve with plain boiled rice - enjoy!

Submitted by webmaster on Wed, 19/09/2012 - 18:17

dinners

Lamb Shank Ratatouille

Recipe Image:

Introduction:

A hearty dinner of lamb served French style with ratatouille and baked potatoes. Bon appetit!

Notes:

Serves 4

Preparation:

Preheat the oven to 180°C.

Ingredients:

4 Lamb Shanks
1 Leek – sliced
1 Courgette – sliced
1 Pepper – sliced
8 Cherry Tomatoes
2 Cloves Garlic – crushed
1 tin Chopped Tomatoes*
1/2 tsp Basil.
1 jar KAREN'S CUISINE Reform sauce.
4 Medium potatoes (for baking)

* Please check the Food List for suitable gluten-free brands.

Method:

Brown all sides of the lamb shanks in a frying pan with a little oil.
Add garlic, leek, courgette & cherry tomatoes to the pan.
Add KARENS CUISINE Sauce.
Add tin tomatoes and basil. Season.
Transfer to a casserole dish with a lid.
Braise for 30 mins in oven at 180°C.
Slow cook at 160°C for further 2 hours until tender.
Place potatoes in the oven – pierced & wrapped in tinfoil, 1 hour before lamb is fully cooked.
Prepare the baked potatoes by slitting through the tinfoil with a cross shape & pushing up the 4 sides from the outside toward the middle.
Serve and enjoy.

Submitted by webmaster on Tue, 04/09/2012 - 17:56

dinners

Pizza Margherita (V)

Recipe Image:

Introduction:

Pizza Margherita, prepared by the chefs from Manifesto in Rathmines, Dublin 6 for our AGM 2011 cookery demonstration.

Notes:

Serves 3

Preparation:

3 Non-stick 12" Pizza Pans

Ingredients:

500g Gluten-Free Flour* (Odlums Tritamyl was used on the day)
300g room temperature water
250g Passata (tomato sauce)
Extra Virgin Olive Oil
250g Fresh Mozzarella*
20g Salt
30g Fresh Yeast
Fresh Basil

* Please check the Food List for suitable gluten-free brands.

Method:

Mix the gluten-free flour together with the salt.
In a separate bowl, add all the yeast and mix with the warm water. Leave for 1 minute until the yeast has dissolved in the water.
Add the water to the flour slowly and mix together. When the dough is sticking together divide into three balls.
Leave the dough covered with a damp cloth for about 45 minutes or until the dough has raised.
Take one of the raised bals and place on a non-stick pan. Slowly with your fingers pat out the dough to cover the pan. Repeat this for the other two pans. At this stage you can put two of the pans covered in cling film in the freezer and use them another time.
Spread the passata on to the top of the pizza base. Chop the fresh mozzarella and arrange on top of the passata sauce. Sprinkle with the basil and add a dash of extra virgin olive oil.
Cook in the oven at 220°C/420°F for 7-8 minutes until golden.

Submitted by webmaster on Wed, 23/05/2012 - 15:59

Tagliatelle with Scallops, Artichoke and Chorizo

Recipe Image:

Introduction:

Tagliatelle prepared by the chefs from Manifesto in Rathmines, Dublin 6 for our AGM 2011 cookery demonstration.

Notes:

Serves 4

Ingredients:

320g Tagliatelle* (Molino Di Ferro Tagliatelle was used on the day)
6 Scallops
4 Artichokes
100g Chorizo*
1/2 glass Dry White Wine
Black Pepper
Parsley (chopped)
Pinch of Salt

* Please check the Food List for suitable gluten-free brands.

Method:

Prepare the Chorizo by slicing up, and chop the artichoke too.
In a saucepan, heat the water for the pasta and bring to the boil.
Heat a good size frying pan without oil and add the chorizo. Pan fry until crispy and cooked through.
Add the scallops and chopped artichoke. Add salt and the chopped parsley at this stage and also add in all the white wine. Reduce the heat and sauté.
In your pasta saucepan, add the gluten-free Tagliatelle and cook until al dente.
When the pasta is cooked, remove using a strainer an add to the frying pan.
Mix together and serve in a large bowl - Buon Appetito!!

Submitted by webmaster on Wed, 23/05/2012 - 14:39

Homemade Pizza Base

Recipe Image:

Introduction:

There's something very satisfying about making your own pizza bases, add your favourite toppings and serve them hot from the oven with a salad and lots of dips!

Notes:

Makes 1 pizza.

Preparation:

Preheat the oven to 200ºC/400ºF/Gas Mark 6.

Ingredients:

250g (10oz) Juvela Gluten-free White Mix
1tsp dried yeast (supplied with mix)
1tsp salt
1tbsp vegetable or sunflower oil
125-150ml (5-6 fl oz) warm water (40*C)

Method:

In a large bowl, combine the Mix, yeast and salt.
Stir in the oil and sufficient water to form a soft but not sticky dough.
Knead the dough until smooth on a surface lightly dusted with Mix.
Roll the dough into a 9” round approx ¼” in thickness.
Top as required and bake in a pre-heated oven for 12-15 minutes until golden.

Submitted by webmaster on Thu, 05/01/2012 - 17:37

dinners

King Prawn Chow Mein

Recipe Image:

Introduction:

The Juvela Gluten-Free Spaghetti is used here in place of egg noodles in this traditional oriental dish - great with prawns, chicken or lean beef!

Notes:

Serves 2

Ingredients:

100g (4oz) Juvela Gluten-Free Spaghetti
1tsp olive oil
1 small red onion, thickly sliced
1 red chilli, finely chopped
1 clove garlic, peeled and crushed
150g (6oz) cooked and peeled prawns
100g (4oz) mange tout
150g (6oz) beansprouts
4tbsp sweet chilli sauce*
1tbsp gluten-free soy sauce*
1 cm piece root ginger, finely chopped

* Please check the Food List for suitable gluten-free brands.

Method:

Cook the Spaghetti as per instructions on pack. Drain and rinse thoroughly with boiling water.
Heat the oil in a large pan and fry the onion, garlic and chilli until soft. Add the prawns and cook for 5-10 minutes until browned.
Stir in the remaining ingredients and freshly cooked Spaghetti and heat through.

Submitted by webmaster on Wed, 19/10/2011 - 17:47

dinners

Blue Cheese, Spinach & Mushroom Pasta (V)

Recipe Image:

Introduction:

Melting blue cheese simply combined with mushrooms and fresh spinach – now that’s a quick and easy comfort food for you!

Notes:

Serves 2.

Ingredients:

200g (8oz) Juvela Gluten-Free Fusilli or Penne
1tbsp olive oil
100g (4oz) mushrooms (thinly sliced)
1 garlic clove (peeled and crushed)
100g (4oz) gorgonzola cheese (roughly chopped)
100g (4oz) fresh spinach
Juice of 1/2 a lemon

Method:

Cook the pasta as per instructions on pack; drain and rinse thoroughly with boiling water and return to the pan.
Meanwhile, heat the oil in a large frying pan and sauté the mushrooms and garlic for 2-3 minutes until soft.
Stir the gorgonzola and spinach into the freshly cooked pasta and return to a very gentle heat for 1 minute to allow the spinach to wilt and the cheese to melt.
Add the mushrooms and lemon juice and season well.
Stir to combine all ingredients and serve immediately.

Submitted by webmaster on Fri, 02/09/2011 - 14:40

Spicy Sausage Skewars

Recipe Image:

Introduction:

Perfect for the barbecue or grill, these tasty kebabs are a meal in themselves!

Notes:

Serves 4.

Preparation:

You will need 8 bamboo skewers, soaked in warm water for 20 mins.

Ingredients:

8 slices Juvela Gluten-Free White or Fibre Bread
75g (3oz) chorizo sausage* (thinly sliced)
8 fresh basil leaves
200g (8oz) halloumi cheese
2tbsp olive oil

* Please check the Food List for suitable gluten-free brands.

Method:

Sandwich slices of chorizo and basil leaves between the bread and cut the sandwich into squares.
Cut halloumi into similar sized squares.
Thread the halloumi and sandwich squares alternately on to the skewers.
Brush each skewer lightly with oil.
Place under a pre-heated grill, or cook on a BBQ, turning frequently until golden brown.

Submitted by webmaster on Tue, 09/08/2011 - 17:10

bbq
dinners

Stilton & Walnut Crusted Cod

Recipe Image:

Introduction:

The combination of the rich creamy stilton and walnuts with fresh fish is a delicious treat for two or perfect for a dinner party!

Notes:

Serves 2.

Preparation:

Pre-heat the oven to 200°C/400°F/Gas Mark 6.

Ingredients:

2 Cod fillets
4tbsp chopped walnuts*
100g (4oz) stilton cheese*, crumbled
4tbsp breadcrumbs (made from a Juvela Gluten-Free loaf)
Juvela Gluten-Free mix, for dusting
1 medium egg, mixed with 2tbsp milk.

* Please check the Food List for suitable gluten-free brands.

Method:

Combine the walnuts, cheese, and breadcrumbs together in a bowl.
Dip the flesh side of the fish fillets in the Gluten-free Mix, then in the egg mixture.
Coat with the cheese and walnut mixture, place on a baking tray.
Bake in a pre-heated oven for about 15 minutes.

Submitted by webmaster on Mon, 23/05/2011 - 18:17

dinners

Beef Bourgignone

Curried Chicken

Lamb Shank Ratatouille

Pizza Margherita (V)

Tagliatelle with Scallops, Artichoke and Chorizo

Homemade Pizza Base

King Prawn Chow Mein

Blue Cheese, Spinach & Mushroom Pasta (V)

Spicy Sausage Skewars

Stilton & Walnut Crusted Cod

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