Gluten Free Lemon Zest and Chive Salmon Fishcakes

Gluten Free midweek dinner inspiration…

A gluten free midweek meal should be easy, quick and absolutely moreish. There is nothing worse than coming home from a long day of running about your feet and having a ready meal, which may look tasty on the packet, turns out to be the most blandest meal. The disappointment of the Hefty price and inadequate meal always leads me to just feeling annoyed at the end of the day. There are however some lovely gluten free tasting ready meals, as previously reviewed on Wuthering and when these get to the supermarkets i’ll be more than happy to pick up a few. But for now, after tasting such a bad ‘Catalan Chicken’ ready meal from a well known supermarket, i’m still disappointed i ever picked it up in the first place!

gluten free, salmon, fishcakesLast week i asked my twitter followers whether they could give me any inspiration on what to make for dinners during the week, i was half way through my shopping list to discover i’d been eating the same meals for the past 4 weeks. I was in a complete meal rut! Luckily my followers responded with some handy suggestions, from spanish inspired chicken legs and rice, sushi, Vietnamese cold noodle salad, Veggie Quiche but the one that made me go YES i love it, was the mention of fishcakes.

My long search for the Marks and Spencer’s gluten free salmon fishcakes has been unsuccessful and i believe, like many of their free from products, that only certain stores have them. The central Bristol store that i go to is relatively big, so this does surprise me.

So in a bid to have a tasty quick version of fishcakes i picked up a little something called, ready made mashed potato. And although this may be a sin, if i’m going to prep something at the end of my weekend to be ready for the week, i want it to be as stress free as possible! The lemon zest and chive really bring alot of powerful flavour to this recipe and also make the fishcakes go a bit further- especially if you want to cut back. If you want to save them for a few days simply wrap them in cling film and keep well refrigerated before frying them.

We served these with salad but they also go well with a big dollop of ketchup and some minty peas :)

Let me know what you think of supermarket ready meals in the comments below- are there actually any good value/tasty ones?!

Gluten Free Salmon Fishcakes with Lemon Zest and Chives

Gluten Free Lemon Zest and Chive Salmon Fishcakes

Makes 6-7 Large Fishcakes (Easily Doubled)

2 Large Salmon Fillets- Boneless (400g)

1 tub of Ready Made Mashed Potato (450g)

1 Lemon

15g Chives, finely chopped.

Sea Salt and Pepper

2 Slices of Gluten Free Bread blitzed to Breadcrumbs or 50g of ready made GF Breadcrumbs

1 Egg

2 Tablespoons of a Gluten Free flour- any will work.

Knob of Butter

Tbsp of Vegetable Oil

Start by cooking your salmon in a deep pan, place your salmon in the pan and cover with water and a pinch of salt. Bring this to a simmer for 5 minutes until flaky and cooked through.

While the salmon is cooking, cook your mash in the microwave for only 1 minute- you only need to get it soft enough to work with. Chop your chives and grate the zest of one large lemon and put to the side.

Drain the salmon, pat dry and squeeze over the juice of 1/2 lemon,  allow to cool slightly (away from any cats).

In a large bowl, pop in your warmed ready made mash, chives, lemon zest and give this a good mix around. Season well with salt and pepper.

Pick up your lemony salmon and flake it into the bowl with your hands, i like to use my hands with get a mixture of little flakes and big ones to make it go further in the mix.

Prepare a work surface or 3 plates with the breadcrumbs, egg and flour in separate sections. Scramble the egg a little to mix the yolk and the whites.

Shape the salmon mash into good large fishcake sized patties and dip into the flour, then the egg, then the breadcrumbs. Repeat until no mix is left!

Transfer your prepped fishcakes into the fridge to firm up for an hour or so, if making in advance these will keep for a day in the fridge at this stage.

When ready to cook your fishcakes, heat a non stick frying pan with a generous knob of butter and a tbsp of oil on a medium heat. When the butter starts to sizzle add your fishcakes and cook until golden on all sides. They should be thick enough so you can stand them up on their sides to get a even golden crust all around.

Serve with Peas or a lightly dressed salad. Try adding chilli and a touch of cayenne pepper to the fishcake mixture for a spicy twist ;)

Gluten Free Chickpea and Sage Fresh Pasta Recipe

Fresh Gluten Free Pasta .. Mmm.

gluten free, chickpea, sage,  pasta

After going Gluten Free to aid my IBS pains and troubles, pasta was one of those foods i really loved to make and eat. I was actually very satisfied with the gluten free alternatives such as Doves Farm- in particular the gluten free brown rice penne, which is simply wonderful with spicy chilli tomato sauce and smothered in parmesan. If you are a subscriber to this blog you may know that i truly love my comfort food- to me, food should make you happy in every way, and that doesn’t mean it has to be unhealthy. In fact, having something like this recipe up your sleeve is very handy when there nothing left in the cupboard and everyone loves a staple solution.gluten free, chickpea, sage,  pasta

Fresh Chickpea pasta is a different consistency from dried gluten free pasta, it’s got more of a bite, tastes mildly nutty and is also very filling; it has a fair bit of protein in it so you will find that you won’t have to dress it up with a meaty sauce. Stick with something simple like Lemon, Olive Oil, Pine nuts and Spinach or make some ravioli and stuff with feta or ricotta. My favourite though would be to serve this Chickpea and Sage pasta with Roasted soft Butternut squash in Chilli Oil. Perfect. Adding Sage into the dough gives it a really unusual twist and it tastes even more fresh, you can of course take it out or substitute it for other herbs!

gluten free, chickpea, sage,  pasta

Gluten Free Fresh Chickpea and Sage Pasta Recipe 

Serves 2 (If very hungry Double this recipe!)

When rolling out your pasta ensure that you roll it out VERY THIN. Either a very strong man or a pasta machine will help you achieve this, as you can see my pasta in the picture was a bit on the thick side- (as this was the third pasta attempt and i got a bit tired- hehe).  

100g Chickpea Flour (And extra for dusting)

1 Medium Egg (around 70g)

2 tsp of Water

5-6 Fresh Sage Leaves minced finely

Salt

Get a clean surface ready and dust with some Chickpea Flour.

Measure out 100g of chickpea flour and pop this straight onto the clean surface.

Make a well and crack the egg into the center of the flour and begin to bind using scoop motions with your hands. Ensure all the flour meets the egg and beginning to work the mixture until a nice dough has formed. If it is stiff, add a tsp of water and knead again. Repeat until soft enough to roll.

Leave the dough to rest at room temperature for a few minutes and finely chop your sage leaves until desired consistently- you don’t want it too big that it breaks the dough.

Dust down the surface with more chickpea flour and begin to roll the dough out with a rolling pin. Roll out once and then add some of the sage leaves, fold in half and roll out again and add more sage leaves. Continue this process until all sage has been added. Either transfer this to the pasta machine or continue to roll out very thinly into a square.

To make ravioli cut out two equal sized squares, make sure the dough is rolled very thinly. Pop some of the filling you are using in the very center of one sqaure, ensuring not to burst the pasta with too much, and press over the the other square tightly pinning all the edges.

For long pasta, tagliatelle style, make sure to roll out very thinly and before cutting into 2cm width long lines, dust down beneath the dough to ensure it does not stick when transferring to cook.

Boil up water and add a teaspoon of sea salt. Make sure the sea salt dissolves then cook the pasta for 2-4 minutes. You may wish to do a test piece beforehand to ensure correct cooking time.

Serve with a simple sauce :)

WB X

Harissa, Kidney Bean and Chickpea Salad

More please!

Kidney bean, Chickpea salad before the harissa!

I think i have a slight obsessive nature. Mostly with food. I do go through long phases of having the same thing to eat over and over. Not long ago i posted a recipe for Slow Roasted Harissa Lamb showing how great Harissa is for warm dishes, and ever since i just can’t put down the peppery paste goodness.

One reason i love Harissa is for aesthetic purposes, a bit of why i love edible flowers and herbs so much. Why not make your food look pretty all the time? When you add harissa to a dish, and more than likely to plain yoghurt- it comes alive with this strong orange colour; which to me is quite frankly awesome and i actually say ‘OOOOH’ out loud every time i mix it in exactly like when you put food colouring into cake mixture.

This Harissa, Kidney Bean and Chickpea salad is a perfect thing to make, especially if you are a fan of the whole colour magic too. This salad idea actually came from a place i love in Bristol called Arch House Deli, which do phenomenal Deli salads to take away.

Harissa, gluten free, Kidney Bean, Chickpea, Salad

This featured in my surprise salad mix in my deli box and i just had to remake it at home after regretting not getting a whole box of the stuff! You can see me and hubby here enjoying a nice lunchtime picnic with our goodies.

It’s good for you, low calorie and filling for a lunchtime option. Easy to make and of course Gluten Free…Enjoy :)

Harissa, gluten free, Kidney Bean, Chickpea, Salad

Harissa, Kidney Bean and Chickpea Salad.

Serves 4

Around 155 Calories per serving- using low fat plain Yoghurt.

240g Drained & Rinsed Chickpeas

240g Drained & Rinsed Red Kidney Beans

4 Spring Onions, chopped finely.

1/2 Juice of 1 Lime

1/2 Juice of 1 Lemon

160ml Plain Low Fat Yoghurt

3-4 Teaspoons of Rose Harissa (I used Belazu’s)

Salt and Pepper to taste.

Put your Chickpeas and Kidney Beans in a large bowl and pat dry.

Add in the chopped spring onions and give it all a good mix.

Squeeze over the juices of Lemon and Lime and Season well with salt and pepper.

Add the Yoghurt and Harissa and Stir Well.

Taste at this point and feel free to add more harissa for extra spice or maybe some lemon zest.

Season well and chill until serving.

Slow Roasted Citrus, Harissa and Honey Lamb

Slow Roasted, Harissa, Lamb, wraps, gluten free, citrus, honey, lemon, spinach, gluten free,

Dreaming of Summer in what is supposed to be Spring. This cold snap we’ve been experiencing in the U.K has really got to me. When it’s Christmas i love it to be cold, freezing in fact, so that you’re forced … Continue reading

An issue with second helpings and a Veggie Kedge recipe.

Gluten Free lunches are hard to do quickly without resulting to buying very expensive convenience products like gluten free bread and rolls. Salads are a great option but sometimes i feel like having something a bit more substantial which doesn’t mean you have to skimp on nutrients or taste.

GF, gluten free, Banana Bread

The theory of making something that can last the entire week is a bold one, as over the weekend i made this Banana Bread to do just that but has already half been eaten. When you make something so tasty sometimes it’s impossible to resist that second helping. I’m hoping this is different with a takeaway lunch though, where you are stuck with one Tupperware box helping.

GF, banana bread

This Veggie-Kedge(ree), veggie in the sense that it can be full of any vegetables you please, is quick to cook at the start of the week and can be kept in the fridge and topped up with different things for a nice lunch alternative. I’ve also made this with quinoa which i would highly recommend as the nuttiness really works with the curry flavours.

Veggie ,Kedgeree, gluten free, lunches

Veggie Kedge

You can use any veg you like so feel free to swap things around.

You can also add a couple of boiled eggs.

Makes around 4 lunches

Tablespoon of Oil

1 Red or White onion cut into cubes

2 Cloves of Garlic chopped

1 Tablespoon of Mild-Medium Curry Powder

1 Teaspoon of Chilli flakes or half a fresh chilli

1 Courgette cut into cubes

1 Red Pepper cut into cubes

1 Big tomato cut into cubes

1 large cup of Rice or Quinoa

2 Bay leafs

4 fillets of Smoked Mackerel or fish

Juice of 1 Lemon

Salt and pepper

Handful of fresh Coriander and extra to serve (optional)

1. In a deep, non stick saucepan, fry the Onion and garlic in a tablespoon of oil on a medium heat until they start to sweat.

2. Add in the chilli, courgette, red pepper and tomato and sprinkle over the Curry powder. Give this a good mix and bring the heat down and cook for around 5 minutes. Boil a kettle for the rice/quinoa.

3. Add a cup of rice or quinoa to the pan and give the grain a good mix into the vegetables. Pop in the two bay leafs and add two cups of water to the pan. Cover with a lid on a low heat for 20-25 minutes until the water has almost all absorbed.

4. Whilst the rice/Quinoa is cooking, chop up your mackerel into chunk size pieces in a bowl and marinade in the juice of 1 lemon, salt and pepper,a tiny bit of oil and some extra coriander (optional).

5. When your rice/Quinoa is reaching the 20-25 min mark, add the mackerel to the pan and mix well. Pop on the lid again for an extra 2 mins and take off the heat to steam with the lid on for a further 5 mins. This will allow the rice to get fluffy and absorb all the flavours.

6. Chop up some extra coriander, season with salt and pepper and serve.

To save for week lunches: As soon as you have cooked this allow to cool and immediately transfer to a big bowl into the fridge and wrap tightly with two layers of cling film. Keep chilled.

Counterbalance salad

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Feeling guilty lately?

I certainly am.

Not because i haven’t unpacked the last boxes of our big move to our new flat (Pics to come), but the enormous amount of indulgence in sugar that i have consumed with the stress of it all …

Not just for convenience sake either. I’ve been really craving. For anyone who has been following me lately on my Twitter @wbites i have been noting my bad habits and today i noticed it had gotten too far.

“It’s bad to eat M&M’s for breakfast. but they do have peanuts in. and people have peanut butter/Nutella on toast. I’m really trying here…”

Oh dear.

So i am stood in my bedroom unpacking remaining boxes, nibbling M&M’s (other sweets are available), and whilst trying to work out the Feng Shui of it all…there was the guilt. Hit me all at once. If i can Feng Shui my bedroom, i really should be doing it to my internal body. Then there was @KymGertLush tweeting about how good she felt after the gym this morning, good endorphins and what not, so i just had to put dowwwnn the M&M’ssss and GET OUT; like the glass in the F.R.I.E.N.D.S episode when Phoebe tries to get Monica over Richard.

Anyway.

So a counterbalance was in order. The brighter the food the better it is for you. Then i had thought. M&M’s were bright. This is where someone needed to slap me.

Salad.

Insalata.

The first is classical; Insalata Tricolore, my husband Rob’s absolute favourite. Although the mozzarella and avocado combo is not completely good for the waistline, use less and add salad greens like i did to make it a very nutritious lunch; full of potassium, B-vitamins and Folic Acid. This was Rob’s plate i made..avocado, fresh baby tomatoes, silky mini buffalo mozzarella, balsamic vinegar and extra virgin olive oil. The best you can get.

Caprese, Insalata Caprese, Salad, Caprese salad, avocade, tomato, gluten free, basil, pepper, balsamic vinegar, extra virgin olive oil, wuthering bites, @wbites, easy, simple, nutricious, lunch,

My favourite salad of late must be however, my

Fresh Spinach, Sweetcorn, Cucumber and Fried Halloumi with a Garlic, lemon and Tarragon dressing.

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For the dressing: put one garlic clove, the juice of half of a lemon and two strands of fresh Tarragon into a mortar and pestle and grind to a paste.

Pour 100ml of olive oil into the paste and leave to infuse.

Fry your Halloumi in thick slices in a flat skillet with no oil, until brown on either side whilst you prep the rest of your salad ingredients.

Mix a bunch of Spinach with chopped cucumber and freshly boiled – off the cob sweetcorn and drizzle over half the dressing. Mix well.

Place your Halloumi and pour over the remaining dressing.

Sharp, tangy and sweet, with excellent textures of crunch from the sweetcorn and cucumber with the chewy Halloumi and Spinach.

Kitten, eating salad, flat skillet, bunch of Spinach,chopped cucumber, freshly, off the cob,drizzle,,dressing, Sharp, tangy,sweet, salad, quick, easy, different, gluten free, excellent, textures, crunchy, sweetcorn,cucumber, chewy, Halloumi,Spinach.

Now for cake.

Only kidding….!

xxxSxxx

‘I think’ said the sweet potato ‘therefore I yam’.

When watching endless amounts of repeated, Christmas F.R.I.E.N.D.S episodes over the years I never really knew what a yam was until I read a few recipes referring to this ingredient that looked identical to a sweet potato. A staple of comfort food, and naturally my staple for comfort television was indeed F.R.I.E.N.D.S.

There is a thread of articles on The Guardian U.K website at the moment about ‘What comfort food means to us’ and how food will always in some way lift your mood, and in some way change the way you feel. So, aptly I’ve come to blog about what this category of food means to me.
The essence of a really great comfort food is simplicity for me. It does not necessarily have to be unhealthy, but it really has to aid that really depressive state we get either after a hard day of work, or waking up to a torrential downpour. My comfort food would ultimately start with two slices of toast. It really is magical because of it’s diversity to be whatever you want it to be a massive cheese toasty or the ultimate sugar fest of peanut butter and nutella. (Being gluten-free I can’t thank the brand Genius enough in the U.K, for releasing convenience –edible- bread) But sometimes it’s about the ingredient, and sweet potato does hit the comfort food nail on the head.

I made a salad.

I wanted to make something all in one go that would have a self sourcing dressing when cooking the sweet potato, so the flavour would transmit all around the different textures.

The garlic-cooked whole in the roasting tray turns sweet and then counterbalances with the lemon drizzle later on.

The chickpeas provide a nutty undertone, which brings it all together.

Comfort food is ultimately about adapting for yourself, what I’d love to know is what you would change about this recipe to make it ‘comfort’ for you?

Sarah x

L’Amour looks something like yam salad

1 Sweet potato

Bunch of cabbage greens (dependent on how healthy you want to feel)

½ a Lemon

Good quality Olive oil

2 or 3 Cloves of garlic

A handful of tinned or prepared Chickpeas

Salt and Pepper

Preheat your oven to 230c (that’s 450d for you peeps overseas)

Peel and cut your sweet potato into cubes and place into a well olive oiled roasting tray; you will use the oil later for your salad dressing.

Pop in two cloves of garlic whole. Season well with salt and a tad of pepper; I tend to season it with pepper at the end to avoid bits burning and what not.

Pop the tray in the oven for about 20-30 minutes (dependent on how roasted you want them)

After 5 minutes put your cabbage greens into simmering water for 15 mins; you want to keep their freshness and crisp.

Dress your plate with the sweet potato leaving the oil in the roasting tray…

…add the chickpeas and cabbage.

Squeeze over half a lemon and then give all a good merge. Mmm.

Crush the whole garlic’s in the roasting tray so all the juice runs out, give this a stir and pour over the salad.

 

I finish the bowl and feel completely satisfied.