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Cover: Gluten free cooking

Recipes with cornflour

24Apr 12

Turkey and Sun-Dried Tomato Loaf

Turkey and Sun-dred Tomato LoafThis turkey and sun-dried tomato loaf with onion gravy makes for a great Sunday afternoon roast replacement, like this lamb roast with garlic and rosemary.  I like to use turkey mince, but it should work fine with whatever mince you prefer, or even textured vegetable protein if you want to make it vegetarian-friendly.

You Need:

For the loaf:

  • 250g sun-dried tomatoes
  • 500ml boiling water
  • 65g cornflakes, crushed
  • 1 large onion, chopped
  • ½  medium-size green bell pepper, chopped
  • 1tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 2tbsps mushroom or vegetable broth
  • 2 large eggs
  • 125g creamy Havarti cheese, shredded
  • 2tsps dried basil
  • 1tsp dried parsley
  • 1tsp dried oregano
  • ½tsp dried thyme
  • ½tsp freshly ground pepper
  • ½tsp salt
  • 700g  turkey mince
  • Vegetable oil spray

For the gravy:

  • 1 medium onion, diced
  • 1tbsp vegetable oil
  • 1 stock cube (vegetable or chicken)
  • 2tsps thyme
  • 500ml water
  • 4tbsp cornflour + 2tbsp water, mixed together to form a thick paste 

Steps:

  1. Preheat the oven to 175ºC.
  2. Submerge the sun-dried tomatoes in the boiling water for a few minutes to soften and then drain. Chop into small pieces and place in a large bowl.
  3. Add the crushed cereal and mix to coat. Set aside.
  4. Over medium heat, sauté the onion and green pepper in the olive oil until soft, about 5 to 6 minutes.
  5. Add the garlic and sauté for another minute.
  6. Add to the sun-dried tomato and cereal mixture.
  7. Next pour in the broth and mix well.
  8. Beat the eggs and then add them to the mixture,  jumbling it all together.
  9. Add the cheese, herbs, seasonings and meat and stir until well-blended.
  10. Lightly coat a 23cm x 13cm loaf pan with the vegetable oil spray and then press the mixture firmly down into the pan.
  11. Bake in the preheated oven for 1 hour, or until the temperature of the loaf, when measured with a roasting thermometer, reaches 80ºC.
  12. Remove from the oven and let cool for 5 to10 minutes before removing from the loaf pan.
  13. While the loaf is baking, prepare the gravy:
  • Sauté the onions in the vegetable oil until translucent, about 3 minutes.
  • Add the stock cube, thyme and 500ml of water and bring to the boil.
  • Add the cornflour paste a little at a time until desired thickness is reached.

14. Cut into slices, cover with gravy and serve.

Ready In:  90 minutes

Serves:  8

Difficulty:   3 out of 5

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26Mar 12

Avocado and Mango Salsa with Corn Chips

Avocado and Mango SalsaEver since I was a kid, I’ve absolutely loved everything Mexican, and when I developed a wheat allergy I was glad to know that at least I’d still be able to eat a lot of my favourite dishes since they tend to use cornflour a lot more than wheat flour.  Or in any case, there are plenty of corn flour alternatives available, as long as you make sure to check the label in case it’s mixed with regular flour.

Anyway, after so many years of eating standard nachos and salsa, I became a little bored with the typical sweet tomato flavour and started to crave something different.  This avocado and mango salsa was the perfect solution and has since become one of my all-time favourite dipping sauces.  The sweetness of the mango is offset perfectly by the spicy peppers and tangy lime juice, and the avocado serves as the glue to bind it all together into one explosive taste sensation! 

If you prefer a spicy salsa as I do, feel free to pump up the quantity of jalapeño chilli peppers and/or the cayenne pepper.  If you go too far with the spiciness, mix in a bit of Greek yoghurt or sour cream to tone it back down.

You need:

  • ½  medium red onion, diced
  • A splash of rice vinegar
  • 1 tbsp. lime juice
  • ¼ tsp. salt
  • 2 tbsp. chopped fresh coriander
  • ½ tsp. cayenne pepper
  • 1 large mango, peeled and seeded and cut into small cubes (1cm)
  • 1 ripe avocado, cut into small ½ inch cubes
  • 1 red jalapeño chilli pepper, seeded and diced
  • 1 large bag of plain Mexican-style corn chips

Steps:

  1. Bring a small pot of water to the boil
  2. Add the onions and stir for 20 seconds.
  3. Remove from heat and drain off the water.
  4. Toss the onions with a splash of rice vinegar.
  5. Add the rest of the ingredients, except for the cayenne and the coriander, and toss the mixture well.
  6. Set aside for about a half an hour for the flavours to set.
  7. When you’re ready to serve, toss in the coriander and cayenne.
  8. Serve as a dip for the corn chips.

Ready In:  10 minutes

Serves:  2-3

Difficulty:  Out of 5, it’s a 1!

 

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