Coggings and Co, Brighton: Gluten Free Review

thegraphicfoodie.co.uk So, I took a last minute trip to Brighton this week…I took to twitter for help on where to eat, and many responded namely @N1C79_EATS and @gfdining came to my rescue. Eventually, I decided to take a walk to Seven Dials and visit … Continue reading

Cooking With Passion: Review of Christine Patchett’s Cookery School ‘What-No Gluten?’ Day and My Favourite Recipes

For my 21st Birthday, my Boyfriend’s lovely Mam, booked me two places on Cooking with Passion with Christine Patchett which take place in and around Hull; ; this one was a ‘What- No Gluten?’ course. So armed with our list of recipes, … Continue reading

Gluten Free Chilli con Carne and Cornbread

So the weather outside is frightful and the fire is so delightful….since there’s no place to go, lets stuff our face with a warm smokey chilli served with this delightfully sweet cornmeal. You can adapt chilli with anything that you have in your cupboard, butter beans (any beans actually), sweet potato, chickpeas, you can add in more chilli to give it a bit of fire. This recipe serves around 6, depending on how hungry you are? I’d recommend making this chilli ad leaving it in the fridge for a day….I don’t know if anyone knows why but chilli always tastes better the next day?!

Chilli con Carne

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Ingredients

1 large onion chopped

2 cloves of garlic

1 pepper, chopped

500g of Beef mince

Chilli Powder

Cumin

Paprika

Cinnamon

Salt and Pepper

1 Tin of Kidney Beans

1 Tin of Cannelloni Beans

1 Tin of Mixed Beans (Flageolet Beans, Pinto Beans, Borlotti Bean)

2 Tins of Chopped Tomatoes

A Wedge of Lemon

 

Method

Chop the onions and garlic, add some oil and fry for a few minutes, add in all the spices (about a heaped teaspoon of each should be enough but adjust to your taste) and season with salt and pepper. Add in the mince and brown off for a few more minutes. Drain all the beans, add them to the pan with the chopped tomatoes. Bring the heat down  and add in a wedge of lemon (Remove before serving) and leave to simmer for about an hour, stirring every now and them to make sure it doesn’t catch on the bottom of the pan.

 

This chilli is lovely served with some fluffy lime rice and cornbread. But its also incredible on jacket potatoes or with nachos.

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Cornbread

This recipe was from an american website, so everything is in cups. I actually have a cup cooks measure, but if you don’t its easy to find conversions online.

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Ingredients

1 and 3/4 cups of Polenta (course cornmeal)

2 Teaspoons of Baking Powder

1 Teaspoon of Salt

2 Eggs

2 Teaspoons of Honey

2 Cups of Milk

2 Tablespoons of melted butter

 

Method

Preheat the oven o around 180 degrees and grease a tin to cook your loaf in.

In a small bowl, combine the cornmeal, baking powder and salt, whisking well with a fork.

In another bowl add the eggs (whisked), honey, milk and butter and stir.

Pour the dry ingredients into the wet until just combined. Pour the batter into the tin and bake for around 20-25 minutes. Allowing to cool a little before removing from the tin.

 

You can use this just as you would any other bread, as well as serving it with the chilli, I also toasted it and make croutons, as well as making a sandwich, it does get dry quickly though so eat fast.

Huevos Rancheros: Gluten Free Recipe

This is a delicious mexican breakfast/brunch, ‘Ranch Eggs’, and its actually quite healthy!

I’ve heard of it before and made similar things on toast…but I’ve never had it quite like this, in the traditional way.

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Ingredients

{Per two people or one hungry person}

1 roughly chopped onion

1 chopped pepper

2 cloves of garlic

paprika, oregano, cumin, coriander, chilli, salt and pepper

1 fresh tomato chopped

a handful or two of chorizo

1 tin of chopped tomatoes

2 eggs

2 gluten free wraps

Method

Stir fry the onions in some olive oil (or fry light) until soft, add the pepper and as much or as little of the seasonings to taste. About a teaspoon of each and a pinch of salt and pepper should be enough. fry for a few minutes. Add the chopped tomatoes, the tin of tomatoes and chorizo and stir. Make two wells in the pan, and crack each of the eggs into them. Cover the pan with a lid until the eggs are cooked through, I like mine with a runny yolk, or you can cook it for longer,

Serve on a warm gluten free wrap, with a little bit of cheddar cheese and wrap up like a burrito!

YUMMMMY!

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Firebug, Leicester: Gluten Free Bar Food Review

firebug-logoFirebug is a quirky bar in the heart of Leicester, with Tuesday ‘Pop Quiz’ (a very hard pub quiz that no-one could possible know the answers for), great cocktails, gigs, comedy and film nights. It’s a student heaven with £2.50 cocktails on Wednesdays and good cheap food.

The menu is really good, full of Gluten Free Treats and very well labelled. All the Jacket potatoes are GF, you can order yourself some chilli (meaty or veggie) a burger or sarnie which are both served on gluten free bread! Or if you’re feeling like a more substantial meal, order a gammon steak which is served with homemade chips, peas and a fried egg! Yummmmyyyy….

Head down there now and I promise you won’t be disappointed. You’ll probably find me there with a ‘Sex on the Sofa’ in hand…and its my housemates second home…she’ll be there cradling a pitcher of ‘Electric Ice Tea’

Have a follow of them on Twitter. See you at Pop Quiz!

Gluten Free Halloween: Pumpkin Seeds Recipe

When carving the scary face into your pumpkin…don’t throw away all those lovely pumpkin seeds entangled in the stringy gloop… Wash the seeds in a colander, make sure that they are washed throughly, its a pain, but the bits of … Continue reading