Gluten free sausage and chorizo paella

I thought it would be good to share another favourite recipe that uses Knorr Stock Pots. This is a recipe that we’ve adapted over time, and probably isn’t really a paella anymore – but it’s delicious!

Sausage and chorizo paella

Sausage and chorizo paella

Ingredients (serves 4)

Ingredients

Ingredients

1 tbsp oil
2 cloves of garlic
80g chopped onion
1 pepper (or equivalent in frozen chopped peppers)
1 Mattesons sausage
70g chorizo
200g of paella rice
1 carton of chopped tomatoes
1 Knorr Vegetable Stock Pot
1 tsp Turmeric
1 tsp Paprika
Handful of peas
Salt and pepper

 

Recipe

  1. Add oil to a pan and fry.
  2. Fry garlic, onions, pepper, turmeric and paprika on a low heat for 20 mins (until soft).
  3. Add chopped tomatoes and turn up heat to reduce and thicken.
  4. Chop sausage and chorizo and add both whilst still on a high heat.
  5. Stir until the sausage and chorizo begin to char.
  6. Add paella rice and stock, bring to a simmer, stir, add peas, and turn down the heat.
  7. Stir once during simmer (usually taken around 20-30 minutes depending on how thick you like your paella) and add salt and pepper to taste.
Yum yum!

Yum yum!

Gluten free stovies

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This has to be one of the simplest, yet yummiest, meals ever. I was first introduced to stovies by a Scottish friend who shared a photo of what she was having for lunch one day. It looked like wonderful comfort food!

Traditionally stovies are made using leftovers so whilst there’s no specific recipe, it usually includes potatoes, vegetables, and meat. We’ve been making stovies for a while now, and although we occasionally add different vegetables the core base is always the same. This is a perfect dish for this time of year, and especially good if you have a slow cooker (though it doesn’t need to be left all day – ours usually takes around an hour).

Ingredients (serves 2)

400g potatoes (any will work fine, but we tend to use either Vivaldi or Maris Piper)
1 pack of streaky bacon (we use Oscar Meyer which is wonderful)
100g chopped onions (we have used frozen onions or fresh onions, both work fine)
1 Knorr vegetable stock pot
Salt and pepper

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Recipe

1. Peel and chop the potatoes into bite sized pieces
2. Cut the bacon into bite sized pieces (you may find it easier to use scissors for this)
3. Make up the Knorr Vegetable Stock Pot as per instructions on packet
4. Add the potatoes, bacon, onions, stock, and a little salt and pepper into either a slow cooker or a (lidded) pot in the oven, stir it all together, and cook at a low temperature for around an hour.

That’s all there is to it! You can’t really go wrong with this so it’s perfect for evenings when you’re not sure when you’ll be eating (it can be left at a low temperature to keep warm and if anything the longer it’s left the better), and you want something that doesn’t take long to prepare. We sometimes add a couple of portions of a vegetable mix (the frozen packs of mixed vegetables for stews work well). It’s such a lovely comforting meal, and one of our favourites for autumn/winter.

The standard recipe serves two as a main meal (approximately 400 calories per portion), or you could probably have this as a side dish.

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Have you had stovies? What do you add to yours?

Gluten free steak pie

Mmmmm steak pie. This was a bit of an epic adventure, punctuated by a 90 minute power cut!

One of the things I got in my Knorr Stockpot hamper was Helen’s gluten free pastry mix. It’s one I’d not tried before, and I was keen to test it out. We had some lovely vegetables too, and the intriguing Knorr Rich Beef Stock Pots (different to the Beef Stock Pots) so I decided it would be nice to make a steak pie and serve it with vegetables.

We used the recipe from Knorr, only making some small adaptations to make it gluten free and make substitutions where we didn’t have the right ingredients in!

Ingredients for gluten free steak pie

Ingredients for gluten free steak pie (though we didn’t actually use the Kallo gravy to serve – it wasn’t needed!)

The first stage was to prepare the steak and pop it in the oven for a few hours. We heated the oil and added the steak to brown, and then added the onions. We didn’t have any tomato puree, rosemary or bay leaf, so we added a tablespoon or so of Heinz Squeeze & Stir Tomato in (we use this quite a lot – it’s a great ingredient!). Then we added the flour (25g of gluten free plain flour), and the stock. The Rich Beef Stock Pot is amazing! It was the first time we’d used it and we were surprised at how different it was to the other Stock Pots. It’s less jelly like and much thicker – not opaque at all. It smelt delicious and I’m sure would make a lovely rich gravy…

Knorr Rich Beef Stock Pot

Knorr Rich Beef Stock Pot

Once that was stirred in with the steak, we popped it in a pot and into the oven for about 3 hours. Except we had a power cut. So it was in the oven for about 5 hours (2 hours or so of which were colder than hoped!).

Once the steak was in the oven, I got to work with the pastry mix. It was very specific about being exact with the measurements, and measuring out exactly 60ml of water is not easy, but I did it. I’m not generally very adventurous with recipes so tend to follow them as closely as possible anyway so I liked the fact that as long as I stuck to the instructions it should work out OK. I have to confess I did doubt it though…

The final picture is how it was before I let it rest. I wasn’t convinced it was going to work. However, I was pleasantly surprised once I came back to it and rolled it out. Sadly I don’t have many photos of that stage as I did it by candlelight during the power cut. I was very impressed with both the pastry and my skills in managing to do it in the dark! By the time the power came back on we had a pastry base ready to blind bake, and once that was done it was time to check on the beef and add it into the pastry, before topping with a crust and egg wash.

Of course I couldn’t resist playing with the leftover pastry to make some fun shapes – I used to do this as a child when we did any baking and the habit has stuck!

Extra pastry shapes to bake

Extra pastry shapes to bake

This helped the waiting time whilst the pie was baking too (by which point it was about 9pm despite starting the pie mid-afternoon!). About half an hour later though, we had a pie! Look at that!

Admittedly this round dish wasn’t the easiest to get the pie out of, but the pastry held together well which helped. I served my pie with some baby new potatoes, carrots and curly kale (it was my first time trying curly kale but sadly I wasn’t a fan). The baby new potatoes and carrots both went really well with the rich gravy though, and the pie crust added a lovely crunch to the meal. Because the meat had been cooked for so long, it was lovely and tender, and the sauce was so rich, really delicious. There was plenty of it too!

Considering the problems we had with the power cut and the fact we’ve never made a steak pie before, I was really impressed. I’d definitely recommend Helen’s gluten free pastry mix for a quick and easy way to make gluten free shortcrust pastry (you can apparently use it for sweet dishes too by adding sugar), and if you’re making any sort of beef dish I’d highly recommend the Knorr Rich Beef Stock Pot (we recently used it in a Cottage Pie and that was yummy too!).

Gluten free beetroot soup

One of the things I received in my hamper with my Knorr Stockpots was fresh beetroot. I’ve always been intrigued by beetroot – it’s a vegetable I was wary of a child (I mean, come on, that colour isn’t a normal colour for a vegetable!) but something I’ve been keen to try. I looked into different recipes and decided I’d like to try a beetroot soup – that way I could use one of the Knorr Stockpots, and could make the beetroot a star flavour. I used a recipe from BBC Food (which as a bonus features feta cheese!). The recipe is gluten free as long as you use a gluten free stock – I used Knorr’s regular Beef Stock Pot.

Ingredients for beetroot soup with feta

Ingredients for beetroot soup with feta

The recipe starts with roasting tomatoes with oil and garlic and pushing them through a sieve to make a tomato purée. I’ve not done this before, and was pleasantly surprised by how easy (and delicious) it was!

To make the soup, I sweated the onions and added the beetroot and stock – I used the Knorr Beef Stock Pot as the recipe recommends a beef stock rather than a vegetable stock as I usually use for soups. I then let this simmer, before adding the tomato purée, seasoning and blending. I’ll be honest – the blending didn’t go so well. I have a hand blender which usually works well for soups, but for this it came out as a very thick birght red purée rather than a soup. I’m not sure if it’s because I don’t have a lid for the pan I was using and too much of the stock evaporated during the simmering perhaps.

I chose to serve the soup with Juvela long life fibre rolls (I get these on prescription), and the feta cheese. The feta complimented it really well – it added a nice, salty tang to the meal.

I’ve got to be honest, I don’t think I’m a big fan of beetroot – I tried some once it had cooked and wasn’t so sure. The soup was OK, but nothing special and not a soup I think I’ll make again. If you do like beetroot though I’m sure you’d like this recipe – it’s nice and straight forward. The only thing I’d recommend altering to the recipe is possibly adding more water or stock to the soup to help make a more soup-like consistency when blended.

It’s prime soup season for me at the moment and I’m looking to try new varieties. My current favourites are Leek & Potato and Carrot & Coriander. Any other (gluten free) soup recipes you’d recommend?

Gluten free lemon drizzle cake

Jenni (@JuniperJungle), a fellow coeliac, passed this recipe to me. It’s really easy to make (even if you only have a hand whisk like I do!)

Ingredients

For the cake:

  • 9oz gluten free flour (I used Doves Farm)
  • 1 teaspoon GF baking powder
  • 9oz caster sugar
  • 6oz olivio or flora or butter (I used Bertolli Olivio)
  • Zest of two lemons
  • 3 eggs
  • 5 tablespoons of milk

For the ‘drizzle’:

  • Juice of both lemons
  • About 2 oz caster sugar

Preparation

Put all the cake ingredients into a mixing bowl. Whisk together with an electric whisk until well combined. Divide mixture between two 1lb loaf tins and bake in oven gas mark 6 / 190 deg C for 45 minutes. Insert a skewer to check cooked through. Should be golden colour and well risen.

Leave in tins to cool for 10 minutes. For the drizzle dissolve the sugar with the lemon juice in a saucepan then pierce the cakes with the skewer and pour over the lemon syrup. Remove from tins to cool. Enjoy!

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