Rhubarb & natural yogurt compote
Home-made comfort food that is good for you!
Bunch of fresh rhubarb
4 Teaspoons of raw cane sugar
Splash of water
3 Tablespoons of natural live yogurt (Glenilen farm)
Slice the rhubarb into even sized peices
Add the sugar and water and stew for about 5 minutes until soft, stir occasionally.
When cool serve with natural yogurt
Garlic & lemon chargrilled chicken
A bit of sunshine and us Irish have lost the run of ourselves altogether!! This recipe is perfect for this time of year when your not quite sure if you should take the bikini or man-kini out quite yet. This marinade promises all of the taste and none of the belly!
Free range chicken breast x 3
2 tablespoons rapeseed oil
3 cloves of fresh garlic (finely chopped)
Slice 3 pieces of lemon and set aside. Put your chicken breasts into a large container, add the rapeseed oil, garlic and thyme. Squeeze in the remaining lemon and coat well with all ingredients. Put the remaining lemon slices on top of each of the chicken breasts. Cover and leave in the fridge until ready to cook. Preferably over night.
Cook on a BBQ or grill for approx 15-20 minutes until the chicken is cooked through and it is golden on the outside. Turning a few times to ensure even cooking.
Serve with Roasted root vegetables (parsnip, sweet potato) using rapeseed oil, salt & pepper and a medley of steamed veg. This Garlic lemon char-grilled chicken would also be a great addition to a fresh salad.
Sautéed mushroom & spinach on Irish soda bread with scrambled eggs
Breakfast is one of the best meals of the day and this Irish classic is sure to awaken your taste-buds.
2 large free range eggs
a dash of milk
1 teaspoon of butter
Pinch of salt
A handful of spinach
1 large flat capped mushroom
1 teaspoon of rapeseed oil
2 slices of Gluten Free Home made Irish soda bread
Crack 2 eggs into a heat proof jug, add the milk and the butter and a pinch of salt and beat with a fork until fluffy. Microwave for 1 minute, beat again and return to the microwave for another 30 seconds or until they are cooked to your liking.
Put the rapeseed oil into a small pot and add the mushroom until golden, it takes only 2 minutes. Add the spinach until wilted.
Toast 2 slices of soda bread and spread a light coating of butter on them both. Put the mushroom and spinach mixture on top of the toast and serve the scrambled eggs on the side.
Irish Soda Bread
My first attempt at making soda bread that was both gluten-free and low GI was undoubtedly a success! Always the skeptic I saw the ingredients and thought…mmm there is no way this will taste like or even resemble the wonderful Irish soda bread that I longed for. Much to my surprise, it did. Thanks to my wonderful auntie Maureen for sharing this recipe with me. I won’t be buying any more shop bought GF breads from now on!
1 Large greek style natural yogurt (Glenisk)
Irish oats (Enough to fill 2 large containers of yogurt)
2 Teaspoons of baking soda
1/2 Teaspoon salt
Use a 9 inch square baking tray preferably, that has been coated in butter. or any flat tray you have will do.
Empty your yogurt into a large mixing bowl. Fill the empty container with oats. If you have time it is best to break up the oats a little smaller, this can be done with your hands. Add the soda and salt and mix thoroughly. Then bring the mixture together into the shape of a square with your hands. Place into the baking tray and at this point you can sprinkle more oats on top or sunflower seeds if you wish. For those who are not gluten intolerant I suggest topping with milled bran as this adds more texture and crunch.
Preheat the oven to 180C and cook for 50 minutes
Take out of the oven and cool on a wire tray
Poached egg served on toasted soda bread
Every good Irish person knows that the weekend means that the sober will flee the city and the drunkards will flock to the streets…and some of us normal people might have a nice lunch and a couple of social drinks and then flee before it gets tooo messy. But what about the Gluten & Wheat Free? Some might say that a night on the tiles isn’t a night out without at least one drink. Of course there are always naturally Gluten Free and Wheat Free drinks to be found such as Tequilla or French Brandy…some Gluten Free people, who can tolerate Gluten Free wheat, even venture to Whiskey but what if you like beer? Well, today I’m going to guide you to a few Dublin retailers that stock Gluten Free beers so that you can enjoy from the comfort of your own home or if you decide to go out, you will have an idea of what to ask for. Why not check out the Porter House where you can drink up a storm without any side effects well, not Food Allergy related side-effects anyway!
There are also new GF beer brands becoming available in Ireland on a regular basis which is great for all you beer drinkers out there!
Estrella Daura, now known as Daura. Its apparently the world’s best GF beer, but for some of you beer drinkers out there it’s Gluten free and often the only option out there.
Celia is a Czech lager, it’s supposed to be really light and tasty so it should be a favourite for all you bonafide lager drinkers. Celia Lager is now available in Northern Ireland and in a number of pubs and off licences. They are working on getting stocked throughout Ireland, both North and South so hopefully you’ll see them available in your local pub and off licence soon
If you’re an Ale drinker there are some good ales on the market too
It is claimed that non-glutards like this one as well.
Some other options for coeliacs include Crabbies Ginger Beer as well as the known options like Cider.
Crabbies Original Ginger Beer
For full brand listings please use your Coeliac Society handbook.
Some known stockists of Gluten-free beer
• Dunnes Stores, Molloys – Nationwide usually Daura
• Supervalu, Molloys – Nationwide, usually Greens
• Spar – Nationwide, usually Crabbies Ginger Beer
• O’Briens Off Licences – Multiple locations
• Blackrock Cellar, Blackrock, Dublin – Mongozo Pilsner
115g Doves Farm gluten-free self-raising flour
1 pinch salt
1 medium egg
30g vegetable oil
How to Cook:
Heat the oven to 220°C. Place the flour and salt in a mixing bowl: make a well in the centre with a wooden spoon. Drop the egg and half the milk and water mixture into it. Gradually work the flour into the egg and milk and water mixture to form a smooth creamy texture. Slowly add the rest of the milk and water mixture and then beat well. Heat the oil in 8-10 patty tins or in a 23 x 18cm tray in the oven. When the oil begins to smoke, pour in the batter two thirds of the way as they do need room to rise. Bake in the top of the oven until well risen and brown; about 20 minutes. Serve immediately with your roast dinner.