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Gluten-Free Recipes


Gluten-Free Recipes for Dinner

Corned Beef Cooked in Gluten-Free Beer

From Chef Oonagh Williams of Royal Temptations Catering.

Ingredients:

  • 3 lbs. of Freirich eye round cut of corned beef (or any other cut if you can’t find round)
  • 12 oz bottle of gluten-free beer
  • 2 tbsp gluten-free spicy brown mustardCorned beef in gluten-free beer
  • ¼ cup light brown sugar
  • 1 cup water
  • 1 onion, peeled and chopped
  • 2 cloves of garlic, peeled and finely crushed
  • 2 bay leaves
  • 1 lb carrots, peeled and cut into 1 inch thick slices
  • ½ lb peeled pearl onions (buy frozen and allow to thaw)
  • 1-2 lbs of potatoes, peeled and cut into thick chunks.
  •  Gluten-free cornstarch mixed with cold water (optional - used to thicken juices at the end)

Directions:

1. Remove corned beef from package and place in slow cooker or oven safe casserole dish (Make sure it has a tight-fitting lid; otherwise, the juices evaporate, leaving the meat dry and salty.)

2. Pour the beer and water around the beef. Add the chopped onion, garlic and bay leaves. Mix mustard and brown sugar together and smear over the beef.  

3. Cook the meat until tender. For slow cookers, it’s about 6 hours on low for a 6-quart slow cooker. In the oven, cook at 325 degrees for about 3 hours. Remember, every slow cooker and oven varies, so keep an eye on it.

4. About 1 hour before the meat is tender, add sliced carrots, pearl onions and potato chunks. If using a slow cooker, turn it up to high so the vegetables cook through.

5. Remove the tender meat from the casserole and let rest for at least 15 minutes. This also gives you enough time to cook the vegetables longer if they are not tender enough.

6. Add cornstarch/water mixture if the juices need some thickening.

7. Serve slices of corned beef with the potatoes, carrots and onions. 

Tips/Alternatives:

I find most pre-seasoned meats to be far too salty for me, so I remove the beef from the packaging, rinse off and then soak overnight in water to cover in the fridge. When you are ready to cook the beef, remove from water and rinse before placing in the slow cooker or casserole dish.

If you like to serve corned beef with cabbage: Quarter, remove core and finely slice a head of green cabbage. Cook in boiling, lightly salted water for about 8 minutes until only just tender. Drain and return to hot pan with butter and some freshly ground black pepper.

 

 

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Tags: Dinner

Irish Chicken Rolls

From Chef Oonagh Williams of Royal Temptations Catering

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 2 slices of gluten-free bread or soft rolls made into soft breadcrumbs in food processor.  I use half of a gluten-free bagel.
  • 2 slices of bacon, chopped
  • 1 small onion, peeled and finely chopped
  • 1 Tbsp. chopped freshly parsley
  • ½ tsp. dried thyme or 1 tsp. fresh thyme
  • 1 Tbsp. celery leaves, if you have them
  • ¼ cup of potato flour mixed with salt and pepper (You can make this by grinding gluten-free potato flakes in the food processor)
  • 2 Tbsp. butter
  • 2 Tbsp. oil
  • 12 oz. packet of mushrooms, cleaned and sliced
  • 2 cups of gluten-free chicken stock
  • 1 cup of heavy or whipping cream
  • 2 Tbsp. sherry or more to taste
  • Freshly ground nutmeg
  • Fresh parsley (to garnish)
  • 1-2 Tbsp gluten-free cornstarch mixed with 2 Tbsp water
  • Baby carrots (optional)

Directions:

1. Pound chicken breasts thin between two sheets of plastic wrap.

2. Place bacon and onion in a microwave safe bowl and cook in microwave for about 3 minutes until bacon is giving up its fat and onion is softening. The bacon and onion can also be cooked on the stove in a small pan without browning.

3. Add fresh chopped parsley, thyme, celery leaves, breadcrumbs and pepper. Mix well.  I normally don’t add salt because of the bacon.

4. Lay out each chicken breast on the plastic wrap, pretty side down, and divide stuffing between breasts. Spread stuffing out down the middle of each breast, but try not to let it reach to the very edges, as the filling will fall out.

5. Roll up each breast like a jelly roll and secure with a skewer. Use 3-4” stainless steel skewers. Wooden toothpicks will swell in chicken and be difficult to remove.

6. Turn each roll in seasoned potato flour.  Heat 10” non-stick skillet over medium heat, add butter and oil. Once butter/oil mix has melted, add each chicken roll and cook, turning until nicely golden brown on each side - about 3 minutes. This frying is done to add color to the chicken and additional flavor to the sauce.

7. Add mushrooms and fry for 2 minutes. You can add baby carrots to the pan with the mushrooms. Add chicken stock, bring to a boil, then turn heat down to a simmer. Cover and cook for 10-15 minutes. Large chicken breasts will need longer to cook.

8. Remove chicken from pan to a warm plate or very low oven.

9. Add cream and cornstarch mix to pan. Bring to a boil and cook over a gentle heat until sauce thickens. Depending on how much liquid evaporates, you might need to add more stock or cream or use more cornstarch to thicken.

10. Add sherry and nutmeg, stir well, taste and adjust seasoning. Cook sauce for about 2 minutes after you add sherry to allow alcohol to cook out and sherry flavor to mellow.

10. Remove skewer from each breast, cut in half on a diagonal or into 4 slices. Serve on individual plates with sauce to garnish. Sprinkle with fresh parsley.

Tips and Alternatives:

Serve this dish with plain red potatoes, cooked and swirled with melted butter and either chopped fresh chives or thinly sliced green onions.

To reduce the calorie content, use ham instead of bacon and olive oil instead of butter.

To make dairy-free, use Asian-style coconut milk instead of cream.

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Tags: Dinner

Egg and Smoked Salmon Torte

From Chef Oonagh Williams of Royal Temptations Catering

Egg Salad and Smoked Salmon Torte

CÉAD MILE FÁILTE
AKA Egg and Smoked Salmon Torte – lunch, dinner or appetizer

This recipe isn't written in stone. Make as much egg salad as you like, to your own favorite recipe. I do like adding green of green onions or chives to the salad.  I don't add pickles or chopped celery since I like a smooth mix. Smash the hard boiled eggs to make them very creamy or just use the egg slicer in both directions and leave in little pieces. I like to use a mix of mayo and plain Greek yogurt for better calories and the tang of yogurt.  Again, make the salad to your taste.

Ingredients:

  • 4 eggs, hard boiled, cooled and peeled.
  • 2 Tbsp. (30 ml) mayonnaise
  • 2 Tbsp. (30 ml) Greek Yogurt or more mayonnaise
  • Salt and pepper to taste
  • 1-2 Tbsp. green of green onions or chives, finely chopped
  • 1-2 Tbsp. finely chopped fresh parsley

Toppings:

  • Crème Frâiche – you can also substitute sour cream or cream cheese.
  • Sliced smoked salmon as much as you like or can afford.  I buy imported Scottish or Irish smoked salmon, since that's what I grew up on. You can use another smoked fish or even tiny salad shrimp or fresh salmon.
  • Salmon Roe Caviar or other 'caviars'.  I like the color of salmon roe caviar.  There are various brands available, some reasonably priced and shelf stable, others more expensive and in deli section. It is optional, fancy for a party, but my husband doesn't like it. Many don't like fish eggs!
  • Lemon slices
  • Thin slices of green of green onions.

Directions:

  1. Mix egg salad ingredients together.  Put all of egg salad in one plastic wrap lined wide shallow cereal or soup bowl or in lined individual ramekins or custard cups. Chill for several hours or overnight.
  2. To serve. Turn egg salad onto one large plate or individual serving plates and remove plastic wrap.
  3. Spread a layer of crème frâiche across the top of egg salad.
  4. Either chop smoked salmon into small pieces and arrange on top or roll slices into small jelly rolls and arrange on top.  Leave a space in the middle to pile the caviar.
  5. Sprinkle with some green of green onions.
  6. Garnish with lemon slices and slices of sweet pickled cucumber (or bread and butter pickle slices not spears) or bed of lettuce for a meal.

Additional Ideas:

This dish is excellent served with Irish soda bread.

Crème Frâiche basically tastes like a cross between heavy cream and sour cream, is thick like sour cream, but doesn’t break up as easily when you add it to hot sauces. You can even add sugar or honey to sweeten it for putting on top of desserts.  

I take equal quantities of heavy cream and sour cream.  Either half a cup or one cup of each, depending on what total quantity I need.  Put the heavy cream in microwave safe container and warm in microwave until it is blood heat, comfortably warm, but not over 100 degrees.  Then, stir in same quantity of sour cream (I tend to buy lite sour cream for less calories in normal cooking), mix well and leave covered on the counter for 12-36 hours until thickened.  I find that within about 6 hours it has thickened to sour cream consistency and that’s in my cooler house.  You can help process by immersing sealed container in a container of warm water and changing the water periodically.

About Chef Oonagh Williams

Chef Oonagh WilliamsChef Oonagh Williams has just been chosen as one of New Hampshire's WZID's Outstanding Women for 2015. See her at the WZID Women's Expo Saturday, March 7 and watch her on WMUR's Cooks Corner on Friday, March 13 with St. Patrick’s Day recipes. Like her at Gluten Free Cooking with Oonagh on Facebook. Chef Oonagh will be at Concord Co-Op on Thursday, March 12,  Atkinson Library on Tuesday, March 24 and Westford MA on Thursday, March 26 – programs on the power of food – best medicine or worse poison.  Chef Oonagh also does Corporate Lunch ‘n Learns and speaks at various celiac disease conferences. Check the newsletter archives for more of Chef Oonagh's St. Patricks Day recipes, beef in gluten-free beer, Irish Chicken Rolls, Sticky Toffee puddings and more.

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Tags: Lunch, Dinner, Appetizers/Snacks
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