Archives for posts with tag: cardamom

gluten-free turkey kiev bites

Comfort food isn’t just about stews, casseroles and mashed potato to me. It’s also about burgers, fishfingers and, dare I utter it?, chicken nuggets. (I know, I know…! What can I say? They speak to my inner child, so shoot me…!) All of these products, if you’re on a completely unrestricted diet, you can pick up ready made and reasonably cheaply whenever and wherever the whim takes you.

There is also an ever-burgeoning array of Free From products you can get your mitts on now and I’m sure if I’d got in the car and gone down to my local Sainsbury’s, I could have got myself something of that ilk without any hassle. The thing is, and I hate to say it because I’m grateful, really I am, that gluten-free options are more readily available now than they’ve ever been, is that much of it, unfortunately, is a load of ****. It’s jam-packed full of salt, fat and sugar – more so than ‘normal’ convenience food. If you don’t believe me, pop along to my fellow blogger Laura’s post where she lays it all out in tabular form.

A few years ago (before I realised that homemade gluten-free pastry didn’t inhabit the land of unicorns), I bought a ready-made beef pie (I’ll spare the brand its blushes). I was so excited. I got it home, slapped it in the oven and salivated whilst it heated through. I bit into it. Yuk. And I’m not talking about the pastry either. I’m talking about the beef. It was salty, grey, gristly, bland and gelatinous and, well, it just didn’t taste like beef. I’ve seen dog food that, quite frankly, looked more appetising.

Why? I asked myself. Beef is beef. Beef is naturally gluten-free. It should taste the same as beef in a ‘normal’ pie.  Did the beef taste disgusting because the cost of manufacturing the gluten-free bit of the pie made decent meat prohibitively expensive? Or was it the producer’s reasoning that our poor, deprived tastebuds have become so desensitised from eating cardboard bread that we would be grateful for anything, however meagre, that was tossed in our direction?  Both thoughts made me feel angry and not a little sad and I vowed that I would make most of my own food from scratch from that time forward.

In other news, I can’t believe that the month goes by so quickly. The other day, my most recent blog post and recipe for LiveGlutenFree went live. Here’s a sneaky peek at my gluten-free chocolate, orange and cardamom melting moments. I’m really into cardamom at the moment and I’ve started grinding it into my peppermint tea, along with cinnamon, chocolate and dried orange peel – sounds bizarre, but it really works! Melting moments are self-explanatory really – biscuits that melt as soon as you put them in your mouth. They’re usually piped with a star nozzle and sandwiched with buttercream but that’s a bit retro-and-not-in-a-good-way for me, so I used a plain cutter and drizzled them with chocolate flavoured with orange. If you like what you see, do click on the link to have a look at the recipe.

Gluten-free chocolate, orange and cardamom melting moments

Anyway, without further ado, here are the stars of the show: mouth-sized morsels of turkey with a garlicky, herby centre, encased in crispy gluten-free breadcrumbs. Serve with boiled potatoes and a green salad or, as I much more sophisticatedly did, with sautéd potatoes and haricots blancs in a tomato sauce chips and beans.

gluten-free turkey kiev bites

Gluten-free oven-baked turkey Kiev bites

Serves 4 (makes 20 turkey Kiev bites)

For the garlic parsley butter:
50g butter, cubed
1 clove garlic, peeled and crushed
1 tbsp flatleaf parsley, chopped

For the breadcrumbs:
150g gluten-free white bread
1 tbsp olive oil
1 tsp garlic granules
1/2 tsp lemon pepper
1/2 tsp salt

500g lean minced (ground) turkey
gluten-free plain (all-purpose) flour
1 egg, lightly beaten

You will also need a food processor, a sheet of greaseproof paper about 30cm x 30cm and a baking (cookie) sheet, lined with baking parchment/greaseproof paper.

First of all, make the garlic parsley butter. Place the cubed butter, crushed garlic and coarsely chopped flatleaf parsley into the food processor and whizz on high speed until everything is well-incorporated and the mixture is soft and flecked with pale green.

Now, you need to form the butter into a log shape about 1cm in diameter and 20cm in length. This is a lot easier to do than to describe, so apologies if it’s a bit long-winded. It’s a *bit* like rolling sushi, if you’ve ever done that before. Lay the piece of greaseproof paper on the work surface and spoon the garlic parsley butter in a blob about halfway along, and 5cm from, the bottom edge. (Now, I’m right-handed, so if you’re left-handed, you might want to do the next bit the other way around). Holding the bottom edge of the greaseproof paper against the work surface with your left hand, bring the top edge of the greaseproof paper over the butter so that it snugly encloses it. Keeping your left hand in place to keep the bottom layer of paper secure, use the blade of your right hand to gently push and nudge against the top layer of paper at the base of the enclosed butter. As you push, the butter travels up the greaseproof paper and it should form itself into a log: the more you push, the thinner it should get.

When the log is the right size, trim off the excess paper at the bottom and twist the ends to secure the butter. Place in the freezer until ready to assemble the Kiev bites.

* Now, make the breadcrumbs. Tear the slices of gluten-free bread into pieces and place in the food processor. Blitz until you have made coarse crumbs. Heat a frying pan over a medium to high heat until the pan is smoking and add the tablespoon of olive oil. Tip the breadcrumbs into the frying pan and fry for several minutes. These burn very easily, so make sure you keep stirring and breaking up any clumps of crumbs caused by the oil. The breadcrumbs are ready to come out when they have turned a golden-brown colour and sound crisp against the bottom of the frying pan. Tip the crumbs back into the food processor and add the garlic, lemon pepper and salt. Blitz again until fine. Tip out into a shallow bowl and set aside.

Now, tip the minced (ground) turkey into a mixing bowl and gently massage with your hands to create a more homogeneous mixture. Form into 20 balls of 25g each. Using your index finger, make an indentation in each (making sure you don’t poke through to the other side).

Preheat the oven to 180°C (my oven is fan-assisted, so adjust accordingly). Remove the butter log from the freezer and cut into 20 equal slices. Push a slice into the indentation in the ball of turkey meat. Pinch the meat closed and then roll the ball between the palms of your hands so that the meat completely seals the slice of butter. Repeat with the other balls of mince.

This next bit might sound a bit pernickety, but it’s the only way if you don’t want to end up with goujons for fingers… Basically, the rule is: one hand for dry, the other hand for wet. Place a shallow bowl with the beaten egg to your left, the plate/tray of turkey balls in the middle and a plate with a few tablespoons of gluten-free plain (all-purpose) flour and the shallow bowl of breadcrumbs to your right.

Using your right hand, coat a turkey ball in flour then drop gently in the bowl of egg. Using your left hand, make sure the ball is evenly coated with egg before dropping it gently into the bowl of breadcrumbs. Using your right hand, scoop and pat the breadcrumbs gently over the ball before placing it on a baking (cookie) sheet lined with baking parchment/greaseproof paper.

Bake in the oven for about 20 minutes or until the Kiev bites are golden-brown and cooked through.

* This is how I now make all my breadcrumbs. If I make a larger batch than I need, I put the excess into a sealed container in the refrigerator and keep them there up to a week. If they’ve been in contact with raw meat, like in this recipe, I only use them when I’m going to cook with them (rather than using to sprinkle on fishy pasta dishes).

Advertisements
A trip to the doctor’s to get the news from my coeliac screening blood test predictably revealed a negative result. I say predictably because apparently you need to have been eating gluten for at least six weeks prior to testing for the autoantibodies to be detectable in the blood. So I’m currently in limbo, waiting for my GP to check with the gastrointestinal consultant at the Bristol Royal Infirmary to see if the next steps are a gastroscopy and biopsies. Unfortunately, my doctor thinks that I may have to have eaten gluten during the past twelve months for any changes in the villi in my small intestine to be detectable. Potentially a week full of pastry, bread and pasta is rearing its ugly head. In the past, the thought of mandatory trips to Planet Pizza, bacon sandwiches made from tiger bread and Pieminister pies would have filled me with delight. Not this time.
Gluten-free orange and cardamom tart in a pistachio biscuit crust
This recipe takes its inspiration from Delia Smith’s recipe for Key Lime Pie in her book Delia’s How To Cook: Book Two.
Serves 8-10
For the base:
95g unsalted butter
175g gluten-free digestive biscuits
50g roasted, unsalted pistachios (shelled weight)
For the filling:
1 tbsp grated clementine zest (zest 4 clementines)
1 medium lemon, juiced and strained to remove pips and pulp
5-6 clementines, juiced and strained to remove pips and pulp
4 medium egg yolks
397g condensed milk
10 cardamom pods
You will also need a loose-bottomed tin, either flan or springform, with a diameter of 23cm, at least 2.5cm deep and a baking sheet.
Pre-heat the oven to 180°C (350°F)
Start by melting the butter over a very low heat. Using a food processor, whizz the pistachios until they are a coarse powder. Add the digestives and whizz them until they are coarse crumbs. Pour them into a mixing bowl and add the melted butter, stirring until they are well combined. Next, place this butter-crumb mixture into the tin and press it down firmly and evenly into the base. Place it on the baking sheet and bake on the centre shelf of the oven for 10 minutes, or until the crumb base is golden.
Lightly crush the cardamom pods on a board with a pestle to split them open. Scoop out the small seeds inside and crush them in a mortar until they are a fine powder. Place the egg yolks, clementine zest and ground cardamom seeds in a bowl and whisk with an electric whisk for about 2 minutes. The egg should have thickened and be a creamy pale yellow. Add the condensed milk and continue to whisk for another 4 minutes. Pour the lemon juice into a measuring cup or jug and add the clementine juice until it makes 150ml. Pour this into the milk and zest mixture and give another quick whisk to combine. Pour this on to the baked crust and return to the oven for another 20 minutes or until it feels just set when lightly pressed in the centre with your finger.
Remove from the oven, take the tin off the baking sheet and place it on a wire rack or heatproof surface. When it is completely cool, cover with clingfilm and chill until needed. Before serving, carefully remove the side ring of the tin, cut into slices and top with crème fraîche.
Notes from the Ledge

The secret to balancing it all is...well, I'll tell you if I ever figure it out.

mygijourney

The rise of a health nut

gf and me

Gluten Free Recipes & Tips

Bunny Eats Design

Happy things, tasty food and good design

sensitive flour

Gluten-free cooking, baking, eating

AIP Sisterhood

Healing Together

Little Gal in the City

Live and Love with your whole heart

No wheat please, I'm allergic

This WordPress.com site is the cat’s pajamas

wetinkpresspublishing

Pre-publishing Services for eBooks and Print Publications

afra cooking

taking pleasure in all things food

colour me happy kitchen

Because there's more than one way to make a cake.

gluten free zen

Taking The Stress Out Of Gluten-Free Grain-Free & Dairy-Free Living

charuyoga

vibrant inspiring nourishing yoga

Pizzi e Fichi

Lo style del buon gusto

Fabulously Free From

Living Gluten Free, fabulously!

V 8 Mile

Traveling vegetarian

DO NOT feed the back packer!

A diary of my interests, my travels and my quest to find good Gluten Free food! donotfeedthebackpacker@gmail.com

Mix It Up & Make It Nice

Amateur baker with a passion for eating!

My Blog

Just another WordPress.com site

Growing Up Gluten Free

Rantings, recipes, and reviews

Southerners in the Great White North

Ken & Becca's Canadian Adventure

thebeautyofthewrittenword

Smile! You’re at the best WordPress.com site ever

travels around my kitchen

Just live, read, eat and travel!

Making myself useful

Striving for daily self-accountability

The Foodies

Traditional and New Recipes for All Food Lovers

Gluten Free Gus

Baking Joy Into Every Gluten-free Bite

An Orange Kitchen

A year of food adventures in my Boston kitchen