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The Free-From Food Awards Shortlist has just been published. Set up six years ago by Michelle Berriedale-Johnson of freefromfoodsmatter.com, these Awards celebrate the innovation and imagination shown by the food industry in creating foods for the free-from market (ie foods that do not include one or more of wheat, gluten, dairy products, eggs, yeast, soya and sugar.) It’s worth mentioning the website Foods Matter here… Originally a magazine offering information and support both to food allergic/intolerant consumers and to the health professionals caring for them, it went on-line in 2010 and has become the most awesome reference site for people with food allergies/intolerances or coeliac disease (logging over 13 million hits per year!)
I took part in the judging for a day and was hugely impressed with the whole process. There were 11 of us that day and we blind-tasted every entry in our categories in silence, making notes and scoring each one out of ten. Once we had finished, we discussed every entry and then came to our conclusions as a group. This done, we could look at who had produced what. During the day I was there, we covered Breakfast Cereals and Grocery Ambient, including pastas, sauces and condiments.
It was great to taste so many of the entries. Some of them (especially some from outside Britain) I hadn’t come across before. And it was fascinating to sit there, tasting pasta after pasta, cereal after cereal etc against each other. The variety of ingredients, and combinations of those – and the resulting tastes and textures – were really interesting. The results of the awards will be announced in April…
One of the products we tasted was especially interesting. Shortlisted for the Pasta Award, the Slim Noodles were a subject of a great deal of discussion. Recently launched, it is gluten-free and it claims to deliver not only a feeling of fullness, but also an unbelievably low calorie content (7.7 calories per 100g serving). Made from a vegetable extract called Konjac (or Konnyaku) which has apparently been eaten in Asia for centuries because of its health benefits, it expands in your stomach, leading to the sensation of being full for up to four hours. Zero fat, zero sugar, low-calorie and low-carb, it’s currently being hailed (along with a very similar product called Zero Noodles which is made of exactly the same ingredient) as the answer to weight loss for many, many people. What’s more, independent studies apparently show that it can help increase insulin in your blood sugar levels, making it great for diabetics, and can help lower cholesterol. Wow!
Slim Noodles comes in three different guises – Slim Pasta, Slim Rice and Slim Noodles. The Slim Noodles – and Zero Noodles – look very similar to glass noodles and thin rice noodles in that they are white-coloured and very thin. They have a slightly rubbery texture (the Slim Noodles I find more so than the Zero Noodles) and almost no taste. I tested these at home this weekend with a recipe (see below) and they both worked really well with noodle-style recipes, such as stir-frys and Asian-style dishes. I haven’t tasted the Slim Rice yet but the Slim Pasta was very similar to Slim Noodles – just thicker, apparently more like a pasta-shape. I’m not convinced about the concept of Slim Pasta, though, as it doesn’t work for me as something that would work with pasta sauces, such as tomato-based sauces, and there was a slightly ‘fishy’ aroma to these, I thought.
You’ll find both the Slim Noodles and Zero Noodles in health food stores. In Holland & Barrett the Slim Noodles sell for £2.49 and the Zero Noodles (organic) for £1.99. They’re the same size – so go for the cheaper Zero Noodles if you’re looking to try the product!
Steamed Asia-Style Fish with Zero Noodles
gluten-free, dairy-free, soya-free, egg-free, nut-free, seed-free
Serves 2 Preparation time 10 minutes, plus at least 1 hour marinating time Cooking time 12–15 minutes
Ingredients:
- 2 fish fillets, such as salmon, trout or cod
- 2 large salad onions or 6 spring onions, white part finely chopped
- stir-fry vegetables, such as beansprouts, pak choi
Marinade:
- 2cm/¾in piece fresh ginger, peeled and finely chopped
- 2 large garlic cloves, finely chopped
- 1 lemongrass stick, finely chopped
- 1 large red chilli, deseeded and finely chopped
- 2 large handfuls of coriander leaves, finely chopped
- 3 tbsp olive oil
- 2 tbsp Thai fish sauce
- 2 tbsp tamari soy sauce
- juice of 2 limes
- 1 serving of Zero Noodles, to serve
- Put the fish in a shallow, non-metallic dish. Mix together all the marinade ingredients in a bowl or jug and pour over the tuna. Cover with a lid or cling film and leave to marinate in the fridge for at least 1 hour, preferably longer.
- Spoon the marinade into a large wok and heat over a medium-high heat. Cook for 2–3 minutes until the onion starts to soften and turn translucent. Add the vegetables and then place the fish on the top. Cover with a lid and steam for about 10 minutes, until the fish is cooked through. Serve hot with the prepared Zero Noodles.
I’ve had a bag of amaranth sitting in my kitchen cupboard for a while now, so I thought it was time to use it. Like quinoa, amaranth is a true superfood, but unlike quinoa, it hasn’t started to become mainstream – people generally haven’t heard of it and don’t know how to use it. Amaranth dates back about 8,000 years and was a staple part of the diet for the Aztecs in Mexico. Although it’s a grain, it’s a fantastic source of non-meat, complete protein (it is about 15% protein), along with complex carbs and fibre. Packed with nutrients, too, especially calcium and iron, as well as vitamins A, B6, C, folate and riboflavin, and phytochemicals that are great for boosting the immune system and reducing blood pressure and high cholesterol.
You can cook amaranth exactly like quinoa (simmer in boiling water or stock until tender and the water has been absorbed, or toast the grains and then simmer). And, just like quinoa, it’s incredibly easy to incorporate into your diet – use it instead of couscous or rice and add fruit, nuts, herbs or spices to flavour it. Here I’ve used it to make the stuffing for the aubergines – and I’ve made a dish with layers of flavours. You can take it back by leaving out the fruity bit (the sultanas) and/or the cheesy bit, leaving just the harissa, lemon and herbs, or you can add the whole caboodle. Either way, it’s delicious!
gluten-free, dairy-free, egg-free, nut-free, seed-free
Serves 4 Preparation time 15 minutes Cooking time 50 minutes
Ingredients:
- 4 aubergines, halved lengthways
- 2 tbsp harissa paste
- 300g/10½oz/1½ cups amaranth
- 100g/3½oz/heaped ¾ cup sultanas (optional)
- 600ml/21fl oz/scant 2½ cups gluten-free and dairy-free vegetable stock
- juice of 2 lemons
- 2 handfuls finely chopped mint leaves
- 2 large handfuls finely chopped coriander leaves
- 8 spring onions, white part finely sliced
- 200g/7oz dairy-free cheese, crumbled or grated (optional)
- sea salt and freshly ground black pepper
- salad, to serve
- Preheat the oven to 180°C/350°F/Gas 4. Using a sharp knife, score the flesh of the aubergines with a diagonal crisscross pattern, making sure not to pierce the skin. Put the aubergine halves on baking trays and spread the harissa paste evenly over. Bake for 40 minutes until tender.
- Meanwhile, put the amaranth in a fine sieve and rinse well under cold running water. Transfer to a saucepan, add the sultanas, if using, and pour over the stock. Bring to the boil, then turn the heat down, cover with a lid and leave to simmer for 15–20 minutes until the amaranth is tender and the water has been absorbed.
- Transfer to a large mixing bowl and add the lemon juice, herbs, spring onions, and add the dairy-free cheese, if using. Mix together thoroughly and season lightly with salt and pepper.
- When the aubergines have cooked, remove from the oven and carefully scoop most of the flesh out of the aubergines, leaving a layer of flesh next to the skins. Mash the flesh, then add to the amaranth mixture, and mix in thoroughly. Spoon the mixture into the aubergine cases and bake for a further 10 minutes. Serve hot with salad, if you like.
This soup came about because of a pile of root veggies sitting in my veggie box. When I have beetroot, I usually bake it and make a salad with avocado, nuts, seeds, that sort of thing. Or steam it and serve it as a veggie. But I wanted to do something different, and this was the result.
This is a really delicious soup – and fantastically good for you, too. A combination of sweet, earthy beetroot and carrot, with the creamy cannellini beans and herby parsley make a great flavour combination. What’s more, this soup is great for cleansing and boosting your immune system. Beetroot has powerful detoxing qualities (mainly from the antioxidant betacyanin) as well as being rich in iron and folic acid (which help prevent anaemia and fatigue). The humble carrot is one of the richest sources of beta-carotene which helps fight infection and colds, as well as enhancing vision, skin and digestive function. Carrots and beetroots are also fantastic sources of fibre – as cannellini beans are, too. And this is a great example of how you don’t need to spend tons of money on ingredients to eat nutrient-dense food. Excellent!
gluten-free, dairy-free, egg-free, nut-free, seed-free
Serves 4 Preparation time 10 minutes, plus soaking the beans Cooking time 1½ hours
Ingredients:
- 200g/7oz/1 cup dried cannellini beans
- ½ tbsp lemon juice
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1 celery stick, chopped
- 4 beetroots, peeled and diced
- 4 carrots, peeled and diced
- 1.25l/44fl oz/5 cups gluten-free and dairy-free vegetable Stock, boiling, plus extra if needed
- 1 handful parsley leaves
- salt and freshly ground black pepper
- dairy-free yogurt, to serve (optional)
- coriander leaves, to serve (optional)
- Put the cannellini beans in a large bowl. Add the lemon juice, cover with warm water and leave to soak, covered, for 12 hours or overnight.
- Drain and rinse the beans and put in a large saucepan. Cover with 1.2l/40fl oz/4¾ cups water and bring to the boil over a high heat. Boil vigorously for 10 minutes, skimming any scum that rises to the surface, then turn the heat down to low and leave to simmer for 1 hour, until the beans are tender. Drain and leave to one side.
- When the beans are nearly cooked, heat the oil in a heavy-based saucepan over a medium heat until hot. Add the onion and fry for 2–3 minutes, stirring occasionally, until starting to turn golden, then stir in the garlic. Add the celery and cook, stirring occasionally, for 2–3 minutes, then add the carrots and beetroot. Pour in the stock and season lightly with salt. Bring to the boil, then turn the heat down to low and simmer, covered, for 15–20 minutes until the carrots and beetroot are soft.
- Add the cooked beans and parsley, then blend the soup until smooth and add more salt, to taste, and pepper. Serve hot with a spoonful of yogurt drizzled over and some coriander leaves sprinkled on top, if you like.
Last night I made a recipe from Christine Bailey’s new book The Raw Food Diet. A raw food diet is increasingly recognised as a superhealthy way to eat (and followed by many celebs, including Jennifer Aniston and Demi Moore). Raw food is basically food that hasn’t been heated above 47.7°C/118°F. It’s all about pure, unadulterated, whole food that is rich in vitamins, minerals, enzymes and phytonutrients – mainly from lots of veggies (especially green leafy ones), fruit and nuts. Processed or refined foods are out, and alkaline foods and drinks are in, especially those that are nutrient-dense, such as kale. And by not cooking any of the food above 47.7%, the valuable enzymes are preserved. Raw foodists swear that their diet improves their digestion and immune function. Many lose weight and say that their skin and hair looks much better, and that their energy levels are much higher. They also claim that it can bring relief to allergies and intolerances, as well as reducing the risk of heart disease, diabetes and other chronic conditions. You don’t have to follow a raw food diet 100% of the time. It makes sense to eat food in its natural state and devotees reckon that even if you can only eat 40-50% of your food raw, this will make a huge difference to your health and wellbeing.
I made Christine’s Kelp Noodles with a Chilli Lime Dressing. I’ve never tried kelp noodles before but I’ve been wanting to try them because they’re so good for you. Kelp noodles look and taste very similar to glass noodles and are simply made of the sea vegetable, kelp, and water. They’re beloved by many people, including raw foodists, as an alternative to pasta or noodles because they are totally unprocessed don’t need to cooking, (People looking to lose weight also love them because they’re very low in calories and carbohydrates.) Plus, kelp is a true superfood, like all sea vegetables. It’s rich in minerals, including iodine, plus enzymes, potassium, magnesium, calcium, iron and amino acids. It’s also very cleansing and detoxifying for the body.
Kelp noodles have a very mild taste and soak up flavours beautifully. In this recipe, Christine has added delicious shiitake mushrooms, red pepper and cucumber and created a strong, vibrant dish, full of punchy flavours, especially from the chilli lime dressing. This recipe uses dried kelp noodles, but I used noodles that were immersed in water and sodium alginate, so I didn’t need to soak them.
gluten-free, wheat-free, dairy-free, yeast-free, egg-free, nut-free, seed-free
Preparation time: 20 minutes plus 20 minutes soaking time Serves: 2 Storage: will keep in the fridge for up to 1 day
Ingredients:
- ½ red onion, thinly sliced
- 225g/8oz/1½ cups shiitake mushrooms, sliced
- 1 red pepper, halved lengthways, deseeded and julienned
- ½ cucumber, deseeded and julienned
- 1 tbsp chopped Thai basil leaves
- 1 tbsp chopped mint leaves
- 1 tbsp chopped coriander leaves
- 1 large handful baby spinach leaves
- 350g/12oz kelp noodles (soaked for 20 minutes, then drained)
Chilli Lime Dressing:
- 1 tbsp tamari soy sauce
- juice of 3 limes
- 1 tbsp xylitol
- 1 tsp deseeded and finely chopped red chilli
- 1 garlic clove, minced
- 1 tbsp chopped coriander leaves
- Mix together all the dressing ingredients in a bowl, then chill until needed.
- Put the onion, mushrooms and pepper in a bowl and toss with the dressing. Leave for 10 minutes to soften. Add the rest of the ingredients and mix well.
Nutritional analysis per serving: Calories 84kcal • Protein 4.2g • Carbohydrates 16.2g • Fat 1g (of which saturates 0.2g)
Cauliflower works brilliantly with bold, spicy flavours. Its delicate taste and texture when cooked just soaks them in. And it’s a lovely firm vegetable that is substantial – making it a great addition to a gluten-free kitchen.
Here I’ve mixed up a batter, using rice flour, gram flour and cornflour, and then sparkling water as the Japanese do in their tempura recipes to make the batter light. I’ve seasoned the batter with salt and ground chilli, cumin, turmeric and coriander – making them quite fiery. But if you’d like them less full-on, just halve the quantities of those spices. And then I’ve made a coriander-yogurt to dip them into.
gluten-free, dairy-free, yeast-free, nut-free, seed-free, citrus-free
Makes 12 large or about 20 small fritters Preparation time 10 minutes Cooking time 10 minutes
- 1 cauliflower
- 100g/3½oz/heaped ½ cup rice flour
- 50g/1¾oz/scant ½ cup gram flour
- 100g/3½oz cornflour
- ½ tsp crushed sea salt
- 2 tsp ground mild chilli
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 garlic clove, crushed
- 2 large eggs, beaten
- 150ml/5fl/oz fizzy water
- 2 large handfuls chopped coriander leaves
- at least 250ml/9fl oz/1 cup rapeseed oil or olive oil, for frying
Coriander yogurt:
- 300ml/10½fl oz/scant 1¼ cups dairy-free soya yogurt
- 1 large handful finely chopped coriander leaves
- sea salt
- Break the cauliflower into small florets. Put into a steamer and steam over a high heat for 4–5 minutes until the thicker stalks are tender but the cauliflower still has a firm texture.
- Sift the flours into a large mixing bowl and stir in the salt and spices. Make a well in the centre of the flour mixture and add the garlic, egg and fizzy water. Beat slowly with a wooden spoon to draw in the flours to make a smooth batter. Stir in the steamed cauliflower and, using the spoon, mash the cauliflower up into small pieces then add the coriander and mix in well.
- Heat enough oil in a large frying pan to deep fry the fritters over a medium heat until hot. Spoon a couple of large spoonfuls or a few small spoonfuls, depending on the size of fritters you want, into the pan and cook for 1–2 minutes on each side or until golden. Remove from the pan with a slotted spoon and put on a pile of kitchen paper to remove any excess oil.
- Repeat with the remaining batter, keeping the cooked fritters warm. Serve hot with the Coriander Yogurt.
This recipe is adapted from one in Sunil Vijayakar’s The Big Book of Curries. Sunil is a wonderful food writer and stylist whose understanding of how to cook with spices is inspirational. Here he’s used garlic, ginger, cumin, coriander and chilli, along with fresh coriander, mint and lime – which is a fairly traditional mixture. But what I loved about this recipe was the perfect balancing of these spices – just enough ground cumin and ground coriander to give a lovely pungent base and then a really fresh, vibrant chilli, ginger, herbs and lime mixture. (All I did to adapt it was to substitute dairy-free yogurt for the natural yogurt he uses, and I also used unsalted peanuts instead of the skinless roasted ones he uses, simply to reduce the salt count.)
gluten-free, wheat-free, dairy-free, yeast-free, egg-free, seed-free
Preparation time 20 minutes, plus at least 4 hours marinating Cooking time 10 minutes Serves 4
Ingredients:
- 100ml/3½fl oz/scant ½ cup dairy-free, plain yogurt
- 2 garlic cloves, crushed
- 2 tsp peeled and finely grated root ginger
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 green chilli, finely chopped
- 1 large handful coriander leaves, chopped
- 1 small handful mint leaves, chopped
- juice of 2 limes
- 800g/1lb 12oz skinless chicken breast fillets, cut into bite-sized pieces
- 2 tbsp chopped unsalted peanuts
- salt
- lime wedges, to serve
- Put the dairy-free yogurt, garlic, ginger, cumin, ground coriander, chilli, coriander and mint leaves and lime juice in a blender and blend for 2–3 minutes until fairly smooth. Season lightly with salt.
- Put the chicken in a large bowl, pour over the yogurt mixture and toss to coat evenly. Cover with cling film and leave to marinate in the refrigerator for 4–6 hours, or overnight, if time permits.
- If using wooden skewers, soak them in cold water for at least 30 minutes before cooking. Preheat the grill to medium-high. Thread the chicken pieces onto the skewers and grill, turning frequently, for 8–10 minutes until cooked through and lightly browned. Sprinkle with the peanuts and serve hot with lime wedges for squeezing over.
This is show-stopper of a meal – with a wonderful blend of tastes and aromas – and very beautiful.
Laksa recipes can differ hugely – and I’ve made my version with far more peanuts than any laksa I’ve ever eaten. I think it gives it a wonderfully nutty base to the fiery tastes. Don’t be put off by the idea of making your own paste – it’s actually amazingly quick and easy. You simply put the ingredients in a mini-blender or mini-food processor and whiz – and you have a beautifully fresh, aromatic paste which is worlds away from the ready-made pastes you can buy.
gluten-free, wheat-free, dairy-free, egg-free, seed-free
Preparation time 15 minutes Cooking time 20 minutes Serves 4 ⅓
- 250ml/9fl oz/1 cup olive oil or rapeseed oil
- 2 shallots, finely sliced
- 150g/5½oz/1 cup unsalted peanuts
- 1 tbsp olive oil
- 750ml/26fl oz/3 cups coconut cream
- 500ml/17fl oz/2 cups stock made from gluten-, yeast- and dairy-free stock powder
- 4 tbsp Thai fish sauce
- 200g/7oz rice noodles
- 100g/3½oz beansprouts
- 250g/9oz cooked large, king prawns
- 1 large handful coriander leaves, chopped
- 1 handful mint leaves, chopped
- 1 red chilli, finely chopped, to serve
- 2 spring onions, white part finely sliced, to serve
- 2 limes, quartered, to serve
Paste:
- 2 large red chillies, halved
- 3 sticks lemongrass, cut into thirds
- 3 garlic cloves
- 2.5cm/1in piece root ginger, peeled
- 4 shallots, quartered
- 2 tsp turmeric
- 2 tsp shrimp paste
- 1 tbsp agave syrup
- 1 tbsp olive oil
- Pour the oil into a small saucepan and heat over a medium-high heat until hot. Add the sliced shallots and fry for 5–6 minutes until golden brown. Remove with a slotted spoon and put on kitchen paper.
- Heat a wok over a medium-high heat until hot. Add the peanuts and dry-fry for 3–4 minutes until starting to turn brown, stirring frequently. Remove from the pan, put into the bowl of a mini-blender and process until finely chopped. Remove and leave to one side.
- Put the ingredients for the paste into the bowl of the mini-blender or mini-food processor and blend thoroughly until the mixture becomes a paste.
- Pour the oil into the wok and heat over a medium heat until hot. Add the paste and stir in the chopped peanuts. Fry for 2–3 minutes, stirring frequently. Pour in the coconut cream, stock and fish sauce and stir well, whisking if necessary, to mix the coconut cream in thoroughly. Bring to the boil and simmer for 2 minutes.
- Meanwhile, put the rice noodles in a large, heatproof bowl, cover with boiling water and leave to stand for 5 minutes until soft. Tip into a colander and rinse well under cold running water.
- Add the rice noodles to the wok, along with the beansprouts and prawns, stir in thoroughly and cook for 2 minutes. Sprinkle in the coriander and mint and stir in gently. Serve immediately with the chopped chilli, spring onions and fried shallots sprinkled over, and served with lime quarters.
Recently Zoe discovered the pine nuts in the kitchen cupboard. Much nibbling (and a little scattering) later, these are now her new favourites. So I made quinoa with them – and added passion fruit. It’s often hard to know what to do with quinoa but this is a great way to eat it. The crunchy, chewy textures of the passion fruit and the pine nuts combine brilliantly with the soft quinoa. What’s more, the tangy fruit tastes of the passion fruit, along with the earthy, nutty flavours of the pine nuts, blend with the flavours of the oil, balsamic vinegar and the herbs – and the quinoa literally soaks these flavours up. Delicious!
gluten-free, wheat-free, dairy-free, egg-free, nut-free, seed-free, citrus-free
Ingredients:
- 300g/10½oz/scant 2 cups quinoa
- 70g/2½oz/scant ½ cup pine nuts
- 3 passion fruits, seeds scraped out
- 1 small handful mint leaves, chopped
- 1 handful parsley leaves, chopped
- 1 handful coriander leaves, chopped
- 3 tbsp extra-virgin olive oil
- 1 tbsp balsamic vinegar
- sea salt (optional)
- Put the quinoa in a sieve and rinse well. Transfer to a saucepan and pour over 500ml/18fl oz/2 cups cold water. Bring to the boil over a medium heat, then turn the heat down to low and leave to simmer for 15–20 minutes until the quinoa is tender and the water has been absorbed. If there is any water left, drain the quinoa thoroughly. Transfer to a serving bowl.
- Meanwhile, heat a heavy-based frying pan over a medium heat. Add the pine nuts and dry-fry until just starting to turn golden. Remove from the heat and add to the serving bowl.
- Add the remaining ingredients and mix thoroughly. Season if you like and serve either warm or cold.
4th and final week of my detox! Peter says my skin is glowing and I’ve now lost 3.5kg. Yippee! I made this vegetable curry today and wanted to share it because it’s incredibly easy, and yet delicious. Again, it’s from Max Tomlinson’s book, Clean Up Your Diet.
gluten-free, wheat-free, dairy-free, yeast-free, soya-free, egg-free, nut-free, seed-free, citrus-free
Preparation time 20 minutes Cooking time 35 minutes Serves 2
- 110g/4oz/½ cup brown rice, rinsed
- 1 small onion, peeled and finely chopped
- 1 tbsp extra virgin olive oil
- 1 large clove garlic, peeled and crushed
- 2.5cm/1in root ginger, grated
- ½ red chilli, deseeded and chopped
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp turmeric
- a large pinch cayenne pepper
- 450g/1lb ripe tomatoes
- 300ml/10 fl oz/1¼ cups water
- ½ cauliflower, broken into small florets
- 75g/2½oz green beans, cut into 2.5cm/1in lengths
- a large handful baby spinach leaves
- 9–10 gratings nutmeg
- a small bunch coriander leaves, chopped, to serve
- Put the rice in a saucepan and pour in boiling water. Cook, according to the packet instructions.
- Put the onion and olive oil in a wok or deep frying pan and cook over a low heat for 10 minutes. Add the garlic, ginger, chilli and spices and cook gently for a further 10 minutes.
- Meanwhile, skin the tomatoes. Cut a cross in the top of each tomato and put in a large heatproof bowl. Pour over enough boiling water to cover and leave for 10 seconds. Remove the tomatoes from the water using a slotted spoon, and peel off the skin when they are cool enough to handle. Discard the seeds and roughly chop the tomato flesh.
- Add the chopped tomatoes and water to the onion mixture. Raise the heat to medium, bring up to a simmer and cook for 10 minutes. Allow to cool slightly then transfer to a liquidizer and blitz until smooth.
- Put the cauliflower and sauce in a saucepan over a medium heat. Bring up to a simmer, cover with a lid and cook for 10 minutes. Add the beans and cook for a further 3–4 minutes, until the beans are tender. Stir in the spinach and cook for 1 minute, until just wilted. Season with the grated nutmeg.
- Drain any excess water from the rice. Serve the curry on a bed of rice, with the coriander sprinkled over.
This is a great mid-week supper for the family which can be made mostly out of ingredients from your storecupboard. You will need a large wok for this one, though, as you need space to stir-fry the egg at the end.
gluten-free, wheat-free, dairy-free, yeast-free, soya-free, nut-free, seed-free, citrus-free
preparation time 10 minutes cooking time 15 minutes serves 4
Ingredients:
- 250g rice noodles
- 2 tbsp olive oil
- 2 large skinless chicken breasts, cut into thin strips
- a 1cm piece fresh ginger, peeled and finely chopped
- 2 small red chillies, deseeded and finely chopped
- 2 garlic cloves, crushed
- 1 red pepper, deseeded and cut into thin strips
- 2 tsp mild curry powder
- 6 spring onions, finely sliced
- 300g cooked, peeled large king prawns
- 3 tbsp tamari soy sauce
- 2 tbsp fresh gluten-, yeast- and dairy-free chicken stock, or vegetable stock made from gluten-, yeast- and dairy-free stock powder
- 1 organic egg, beaten
- 1½ handfuls chopped coriander leaves
- Put the noodles in a large heatproof bowl, cover with boiling water and leave to stand for 5 minutes until soft. Tip into a colander and rinse well with boiling water.
- Meanwhile, heat 1 tablespoon of the oil in a large wok until hot. Add the chicken and cook over a medium heat, stirring continuously, for 5-6 minutes until lightly browned and cooked through, then remove and put on a plate.
- Rinse and dry the wok and pour in the remaining tablespoon of oil. Turn up the heat and heat the oil until hot, add the ginger, chilli and garlic and stir-fry for 30 seconds, stirring continuously. Add the pepper and continue to stir-fry for 2 minutes, stirring all the time. Stir in the curry powder, spring onions and prawns and stir-fry for a further 2-3 minutes. Add the chicken and noodles and pour in the tamari and stock, and stir in well.
- Push the noodle mixture to one side of the wok and quickly add the egg to the other side. Stir-fry for 1-2 minutes until cooked through, then stir into the noodle mixture. Sprinkle over the coriander and serve immediately.
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