WICKLEWOOD'S GLUTEN FREE GLAMORGAN SAUSAGES
This is a delicious gluten free vegetarian alternative to sausages, taken from my daughters latest crush Sam Stern's "cooking up a storm"; I have tweaked slightly to make it gluten free, but it is still this talented young cooks twist on a delicious classic.
Provided by WicklewoodWench
Categories Lunch/Snacks
Time 25m
Yield 8-10 sausages
Number Of Ingredients 15
Steps:
- In a large bowl combine the leek, shallot, garlic, herbs, cheese, seasoning and zest and juice of the lemon with the 6oz of breadcrumbs.
- In another bowl, beat the eggs and milk together with the mustard powder.
- Set aside 1 tablespoon of egg mixture and add the rest to the cheese and leek mixture, mix to a stiff paste.
- Roll out 8-10 sausages, dip in the reserved egg mixture and roll in the remaining 3 oz. of breadcrumbs.
- Lightly brush the sausages with sunflower oil and grill under a medium heat for approximately 15 mins turning regularly until crisp and golden.
- Serve warm with chutney or relish.
Nutrition Facts : Calories 67, Fat 2.5, SaturatedFat 0.8, Cholesterol 80.1, Sodium 34.5, Carbohydrate 7.8, Fiber 0.7, Sugar 0.8, Protein 4
WICKLEWOOD'S LEFTOVER VEGETABLE BAKE
This dish started life as a pile of saucepans half filled with leftover vegetables from a Sunday roast, and is now a great family favourite, in fact I deliberately cook more veg than is necessary just so I can make this the next day. Any combination of vegetables can be used; however, I tend to use carrots swede potatoes and any variety of green veg. Cooking time does not include pre cooking the vegetables.
Provided by WicklewoodWench
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 180c.
- Combine the carrots, peas and cabbage and arrange in the bottom of a large casserole dish, season.
- In another bowl, mix the swede and potatoes together, (but do not mash).
- Over a gentle heat, melt the butter in a small saucepan and remove from heat.
- Blend in the flour and mustard powder until smooth.
- Return to heat, gradually whisk in the milk, (the mixture will drastically thicken between each addition of milk, at this stage don't rush to add more milk, cook out the flour thoroughly or the resulting sauce will just taste floury.).
- Keep whisking until the mixture is smooth.
- Gently bring to a light boil.
- Stir in 8 oz. of the cheddar until melted, Season to taste.
- Pour half of the sauce over the prepared vegetables in the casserole.
- Spoon the prepared potato mixture over the vegetables and cover with the remaining cheese sauce.
- Sprinkle with remaining cheese and bake for 20 mins or until golden and bubbling.
- Serve hot. On its own as a main dish or as a side dish with cold meats.
Nutrition Facts : Calories 207.1, Fat 9.6, SaturatedFat 5.8, Cholesterol 28.1, Sodium 132.8, Carbohydrate 25.9, Fiber 4.5, Sugar 6, Protein 6.1
WICKLEWOOD'S ALL TOO EASY ALL IN ONE WHITE SAUCE
I have always made my savoury sauces using the traditional roux method, and I always will because I am a traditionalist. HOWEVER, this method is so easy and so painless, and as long as you allow it to continue to cook for several mins after it thickens (to remove the raw flour taste) it tastes like you spent ages making a roux.
Provided by WicklewoodWench
Categories Sauces
Time 8m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Place all the ingredients in a saucepan.
- Whisking continuously, bring to a boil.
- Reduce heat but continue to whisk and cook for 2 minutes.
- Add preferred flavouring such as cheese or parsley.
- Season to taste and serve as desired.
Nutrition Facts : Calories 231.3, Fat 16.1, SaturatedFat 10.1, Cholesterol 47.6, Sodium 161.3, Carbohydrate 16.5, Fiber 0.4, Sugar 0.1, Protein 5.6
WICKLEWOOD'S INDIVIDUAL CHEESE AND LEEK TARTLETS (GLUTEN F
This recipe can quite easily be made using ordinary short crust pastry, but if you decide to follow the recipe and make gluten free pastry,,,firstly,, well done you,,,and secondly gluten free pastry is notoriously short and crumbly. Rather than rolling out the dough and trying to mould it into the flan tins you can easily line the tins using a patchwork effect with the pastry, as long as there are no gaps for the filling to seep through, no one will know. Most prepared English Mustards contain gluten, however, English mustard powder doesn't. So if you have difficulty finding a gluten free mustard the powder is fine, just make up to required amount following manufacturer's instructions... Failing that Dijon is just as delicious in this dish and gluten free.
Provided by WicklewoodWench
Categories Lunch/Snacks
Time 1h10m
Yield 4 tarts
Number Of Ingredients 16
Steps:
- Make the pastry by sifting the flour mix, xanthan and salt into a bowl, rub in the fats.
- When the mixture resembles breadcrumbs add beaten egg and water bring together into dough. (Add water 1 tablespoon at a time, if dough becomes too wet compensate by adding a touch more flour mix.).
- Wrap in cling film and chill for 30 minutes.
- Preheat oven to 190c 375f.
- Grease and lightly flour 6 4" tartlet tins.
- Roll pastry dough until 1/8" thick and cut 6 rounds of pastry using a 5" cutter.
- Carefully line the tins, repairing any gaps or holes with scraps of leftover pastry, prick the pastry several times with a fork and return to the fridge to chill for a further 15 minutes.
- Line the tins with parchment paper and baking beans and bake for 6-8 mins after which time remove the beans and parchment paper and return to the oven for a further 2mins, set aside.
- Reduce the oven to 180c 350f.
- Over a medium heat cook the onion in the 1oz butter until just soft, add the leeks and thyme, continue to cook until soft and tender.
- Divide leek mixture between flans.
- In a large bowl mix eggs, cream, seasoning and mustard together and pour over leek mixture.
- Divide cheese between tarts.
- Bake for 15 mins or until set.
- Serve warm or cold.
Nutrition Facts : Calories 528.1, Fat 43.1, SaturatedFat 23.6, Cholesterol 285.8, Sodium 497.8, Carbohydrate 21.6, Fiber 2.6, Sugar 6, Protein 15.5
WICKLEWOOD'S GLUTEN FREE SWEET STICKY BARBECUE RIBS
Here is another recipe originally taken from Sam Stern's "Cooking up a Storm". As with most sauces, it can be any of the individual ingredients that contain hidden gluten, a few tweaks later, however, and Sam's delicious recipe is completely gluten free and just as delicious, I actually believe that if you use Tamari rather than Soy sauce it helps with the sticky bit,,,yum. Sam's original recipe says to cook for 1 hour; however, I like my ribs really caramelised and crusty so I normally leave them an extra 15 mins. Delicious with wedges or plain basmati rice but it is equally delicious served as part of a Chinese meal with fried rice such as, Sue Lau's Chinese fried rice Recipe #38748.
Provided by WicklewoodWench
Categories Lunch/Snacks
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven 200c.
- In a bowl, mix all the ingredients, except the ribs, together.
- When completely mixed, add the ribs and coat well.
- Lay the ribs on a foil lined roasting tin and pour over any remaining sauce.
- Roast for approximately 1 hour, turning occasionally.
- When browned and sticky, remove from the oven and allow to rest for 10 minutes.
- Serve warm.
WICKLEWOOD'S GLUTEN FREE PARMESAN THINS
Cheese is my great weakness and this gluten free version of a favourite only makes it easier to indulge.
Provided by WicklewoodWench
Categories Cheese
Time 15m
Yield 15-20 biscuits
Number Of Ingredients 6
Steps:
- Preheat the oven to 200c 400f.
- I a bowl rub together the flour and butter until it resembles breadcrumbs.
- Work in the egg yolk, cheese, salt and mustard, bring together to form a dough.
- Shape the dough into a log and wrap in cling film and chill for 15 minutes.
- Cut the log in to 1/4" slices and arrange on a baking sheet, flatten slightly with a fork to decorate.
- Bake for 10 mins or until they are crisp and light golden.
- Allow to cool slightly before transferring to a cooling rack.
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