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Cover: Gluten free cooking

Recipes with Worcestershire sauce

18Jun 12

No-egg Caesar Salad

No-egg caesar saladIf you’re like me and you don’t like to eat raw eggs, then this no egg Caesar salad will soon turn into your new favourite salad recipe!  The crispiness of the romaine lettuce and the tanginess of the Worcestershire, garlic, mustard and vinegar in the sauce come together to make a winning combination that’s been a favourite for discerning diners around the world for years.

As for the omission of the raw eggs, I can guarantee you that you won’t even miss them – in fact, I’m having a bit of a hard time understanding what they were doing in the original recipe in the first place! (Also try this chicken salad with roast tomatoes, almonds and balsamic dressing.)

 

You Need:

  • 2 garlic cloves, minced
  • ½ teaspoon salt
  • 65ml extra-virgin olive oil
  • 200g chicken strips
  • 375g gluten-free bread cubes, crusts removed, and cut in 1.5cm pieces
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon cider vinegar
  • 1 teaspoon dry mustard
  • 1 teaspoon gluten-free Worcestershire sauce
  • 1 teaspoon anchovy paste (omit for vegetarian-friendly guests)
  • 1 head Romaine lettuce, washed, patted dry, and torn
  • 50g (1⁄3 cup) grated Parmesan cheese or soy alternative

 

Steps:

 

  1. Preheat the oven to 175ºC and place a rack in the middle position.
  2. Make the chicken: Fry the chicken in a frying pan until cooked thoroughly. If you prefer it hot, you can serve it immediately with the salad. If you prefer it cold, you can make it the night before and store it in the fridge until ready to add to the salad.
  3. Line a baking sheet with aluminium foil and set aside.
  4. In a small bowl, mash the minced garlic with the salt and the oil; set aside.
  5. Make the croutons:
    1. Place the bread cubes in a single layer on the baking sheet. Bake for 10 minutes, or until they are just lightly browned.
    2. Transfer the bread cubes to a large bowl, toss them with half of the garlic-oil mixture, and return to the baking sheet to bake for 3 to 5 minutes more, or until golden brown and crisp.
    3. Remove the croutons from oven and set them aside to cool just a little.
    4. In a large salad bowl, whisk together the remaining garlic-oil mixture, lemon juice, vinegar, mustard, Worcestershire sauce, and anchovy paste, if you’re using it.
    5. Add the Romaine lettuce and toss thoroughly.
    6. Sprinkle with Parmesan cheese, chicken strips and croutons, toss again, and serve immediately.

 

Ready In:  20 minutes

Serves:  4

Difficulty:   2 out of 5

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17Apr 12

Hot and Spicy Chicken with Almonds

Hot and spicy chicken with almondsThe Chinese takeaway just down the road from me serves a great spicy almond chicken which I can never seem to get enough of, so this week I decided to try and make my own.  This hot and spicy chicken with almonds recipe is the result, and while I have to admit it’s almost nothing like the original, it is definitely very tasty!

Make sure you buy the best chicken breasts and almonds you can (preferably organic), as this really does make all the difference. (Feeling nutty this week? I also recommend this chicken stir-fry with ginger and cashews.)

You Need:

For the chicken:

  • 650g skinless and boneless chicken breasts, cut into 2.5cm cubes
  • 2tbsps olive oil
  • 250g water chestnuts
  • 125g  unsalted almonds

For the marinade:

  • 1tsp sesame oil
  • 1tsp arrowroot
  • 2tbsps wheat-free tamari sauce
  • 2tbsps sherry or red wine

For the vegetables:

  • 4–5 cloves garlic, minced
  • 1tbsp peeled and  grated fresh ginger
  • 3 green onions, chopped

For the sauce:

  • 125ml chicken broth
  • 1tbsp brown rice syrup
  • 2tbsps wheat-free tamari sauce
  • 2tbsps Worcestershire sauce
  • 1.5tsps arrowroot

Steps:

  1. Begin by making the marinade. Combine the sesame oil, arrowroot, wheat-free tamari and sherry/red wine and place in a re-sealable plastic bag or a large bowl with a lid.
  2. Submerge the chicken in the liquid and marinate in the refrigerator for at least an hour.
  3. While the chicken is marinating, prepare the veggies. Mix together the garlic, ginger and green onions. Set aside.
  4. Combine all the ingredients for the chicken sauce in a separate bowl and mix very well. Set aside.
  5. Take the chicken out of the marinade and place it in a medium-size frying pan that has been heated over medium-high heat.
  6. Sauté, turning often, for about 5 minutes, or until cooked through. Set aside.
  7. In a large frying pan, heat the olive oil, add the vegetables, and sauté for 2 to 3 minutes. Add the chicken sauce and cook for 1 to 2 minutes or until the mixture is thick. Keep stirring to avoid burning.
  8. Add the cooked chicken and toss to cover well.
  9. Add the water chestnuts and the almonds.
  10. Heat through and serve over rice or rice noodles.

 

Ready In:  90 minutes

Serves:  6

Difficulty:   3 out of 5

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