Allergy free chunky or creamy celery soup recipe

Ingredients

• 2 tbsps olive oil
• 1 garlic clove, chopped
• ½ white onion, chopped
• 4 stalks celery, chopped
• 1L hot chicken stock made from a vegetarian chicken Massel ultracube
• Approx. ½ cup lactose free milk
• Pepper, to taste

Method

• Heat the olive oil in a saucepan.
• Saute the garlic, onion and celery over a low heat for five minutes until softened.
• Pour in the chicken stock and simmer for 10-12 minutes.
• Either transfer the soup to a blender and liquidize or leave chunky.
• Just before serving, pour a dash of milk into each bowl and stir through.
• Season to taste with pepper.

Allergy free honey chai pumpkin pie recipe

Ingredients
Pastry

• 1 cup Orgran all purpose flour
• ½ cup Orgran self-raising flour
• ½ cup cornflour
• ⅓ cup Orgran gluten free gluten
• 125g Nuttlex
• 2 tbsps caster sugar (optional)
• 1 tsp Orgran No Egg whisked with 40mls water until thick
• ¼ cup cold water

Filling

• Pumpkin, cooked (approx. ½ a large pumpkin, 1 medium, 1 ½ small)
• 1 cup honey
• 1 tsp ground ginger
• 1 tsp ground cardamom
• 1 tsp cinnamon
• ¼ tsp ground cloves
• Pinch of black pepper
• 1 star anise, ground
• 1 cup lactose free cow’s milk or goat’s milk or, for a treat, lactose free cream
• 6 tsp Orgran No Egg whisked with 120mls water until frothy and firm

Method

• Peel, seed, and dice pumpkin to fairly uniform sized pieces.
• Bring the pumpkin to boil in a large pot and simmer until cooked through (soft).
• Drain the pumpkin and then replace into large pot.
• Allow pumpkin to cool while you make the pastry.
• Grease your pie dish.
• Combine the pastry flours, gluten free gluten, Nuttlex and ¼ cup sugar in a large bowl and rub the Nuttlex through until the mixture resembles fine breadcrumbs.
• Add the No egg mixture and ¼ cup cold water.
• Combine until the pastry just comes together.
• Roll and press the pastry together until smooth.
• Wrap in plastic wrap.
• Refrigerate for 30 minutes or until firm.
• Place remaining pastry between 2 sheets of cling wrap or baking paper.
• Roll out until large enough to fit the pie dish.
• Peel away one piece of cling wrap, flip the pastry into the pie dish, shape and cut away any excess.
• Set aside to rest.
• Mash or puree the pumpkin until smooth.
• Add the honey and spices, mixing until smooth.
• Slowly and carefully fold the Orgran No Egg mixture into the pumpkin mix until evenly combined. Do not over stir, you want lots of tiny bubbles to remain in the mixture.
• Pour the pumpkin mix into the pastry, level with a spoon if necessary.
• Cook until the top begins to crack: approximately ¾ hour-1 hour at 180°C.

Notes

• The spice level in this pie is moderate so if you like a strong chai, add half again of the ingredients.

Allergy free brandy, fruit and chocolate Christmas pudding recipe (baked like a cake)

This is a very large heavy pudding cake so if you don't think you'd be able to eat so much halve the ingredients below. Alternatively, use the previous pudding cake recipe for one the size of your average bundt cake.

Ingredients

• 375g sultanas
• 375g raisins, chopped
• 300g currants
• 50g prunes, chopped
• 100g dried figs, chopped
• 50g dried apricots, chopped
• 50g glace cherries, chopped
• 250ml brandy
• 250g Nuttlex or lactose free butter, chopped
• 1 cup firmly packed dark brown sugar
• 1 tbsp orange marmalade
• ½ cup cooked apple
• 2 tsps No Egg, whisked with 60mls water until thick
• 200g dark chocolate, chopped and melted
• 2 cups Orgran plain flour
• 1 cup Orgran self-raising flour
• ¼ cup cocoa powder, extra

Method

• Preheat the oven to 160°C fan forced.
• Grease and line a large cake pan with Nuttlex or olive oil spray and grease proof paper.
• Combine the sultanas, raisins, currants, prunes, figs, apricot and cherries in a large ceramic bowl.
• Pour over the brandy.
• Cover with cling wrap and set the fruit aside overnight, stirring occasionally. If you’re making the pudding in a rush then set it aside for an hour at least.
• Use an electric mixer to beat the Nuttlex or lactose free butter, sugar and marmalade in large bowl until pale and creamy.
• Add the No Egg mixture, beating well to combine.
• Add the apple and beat until blended.
• Add the fruit mixture and stir until just combined.
• Add the melted chocolate, flours and cocoa and stir until combined.
• Spoon the mixture into the bundt pan and use the back of a spoon to smooth the surface.
• Decorate with glace cherries or nuts as desired.
• Cook for 110-120 minutes or until a skewer inserted into the centre of the pudding comes out clean.
• Remove the pudding from the oven and allow it to rest for 10 minutes.
• Set the pudding on a plate.
• While still hot, drizzle extra brandy over the top of the pudding.
• Cover with aluminium foil and allow to cool completely.

Allergy free pineapple, passionfruit and coconut pudding recipe

Ingredients

• ⅔ cup Orgran self-raising flour
• ½ cup rice flour
• ⅓ cup caster sugar
• ¼ cup desiccated coconut
• 50g Nuttlex or lactose free butter, melted
• 1 tsp Orgran No Egg whisked with 60mls water until thick
• ⅓ cup lactose free passionfruit yoghurt
• 1 small pineapple, peeled, cored, diced
• ½ cup caster sugar, extra
• 50g Nuttlex or lactose free butter, extra

Method

• Preheat the oven to 180°C.
• Grease a ceramic baking dish with Nuttlex or olive oil.
• In a large bowl, combine the flour, rice flour, caster sugar and coconut.
• Make a well in the centre.
• In another bowl, crush the pineapple pieces, strain and reserve the juice.
• Add the melted Nuttlex or butter, No egg mixture, yoghurt and crushed pineapple to the flour mixture.
• Stir until just smooth.
• Pour the pudding mixture into the baking dish.
• Place it on an oven tray.
• In a small saucepan, gently heat the reserved pineapple juice, extra sugar and Nuttlex or butter until syrup forms and the Nuttlex or butter has melted.
• Spoon the warm syrup over the pudding mixture.
• Bake for 30-35 minutes or until lightly golden and puffed.
• When serving, flip the pudding to be bottom up.

Allergy free Chocolate pumpkin pie recipe

Ingredients
Pastry

• 1 cup Orgran all purpose flour
• ½ cup Orgran self-raising flour
• ½ cup cornflour
• 125g Nuttlex
• 2 tbsps caster sugar (optional)
• 1 tsp Orgran No Egg whisked with 40mls water until thick
• ¼ cup cold water

Filling

• Pumpkin, cooked (approx. ½ a large pumpkin, 1 medium, 1½ small)
• 1 ½ cups brown sugar
• 1 tsp vanilla essence
• 1 tsp cinnamon
• 1 tsp nutmeg
• 100g Lindt 70% dark chocolate, chopped or quality cocoa
• 6 tsp Orgran No Egg whisked with 120mls goat’s or lactose free cow’s milk until frothy and firm

Method

• Peel, seed, and dice pumpkin to fairly uniform sized pieces.
• Bring the pumpkin to boil in a large pot and simmer until cooked through (soft).
• Drain the pumpkin and then replace into large pot.
• Allow pumpkin to cool while you make the pastry.
• Grease the pie dish.
• Combine the pastry flours, Nuttlex and sugar in a large bowl and rub the Nuttlex through until the mixture resembles fine breadcrumbs.
• Add the No egg mixture and ¼ cup cold water.
• Combine until the pastry just comes together.
• Roll and press the pastry together until smooth.
• Wrap in plastic wrap.
• Refrigerate for 30 minutes or until firm.
• Place remaining pastry between 2-4 sheets of cling wrap or baking paper.
• Roll out until large enough to fit the pie dish.
• Peel away the cling wrap from one side, flip the pastry into the pie dish, shape and cut away any excess.
• Set the pastry base aside to rest.
• In a blender, puree the pumpkin until smooth.
• Add the brown sugar, cinnamon, nutmeg and vanilla essence, mixing until smooth.
• Melt the chocolate pieces over a pot of simmering water.
• Stir the chocolate (or cocoa) through the pureed pumpkin mixture.
• Slowly and carefully fold the Orgran No Egg mixture into the pumpkin mix until evenly combined. Do not over stir as you want lots of tiny bubbles to remain in the mixture.
• Pour the chocolate pumpkin mix into the pastry, level with a spoon if necessary.
• Decorate or leave plain (I happen to be able to eat hazelnuts so I scattered some over the top.).
• Cook until the top begins to crack: approximately ¾ hour-1 hour at 180°C.

Allergy free rhubarb and apple pudding recipe

Ingredients

• Melted Nuttlex or olive oil spray, to grease
• 500g rhubarb, trimmed, washed, cut into 2.5cm pieces
• 500g granny smith apples, peeled, cored, chopped
• 2 tbsps lemon juice
• ¾ cup caster sugar
• 125g Nuttlex
• ⅔ cup goat’s milk
• 2 tsps Orgran No Egg whisked with 100mls water until thick
• 1 tsp vanilla essence
• 1¼ cups Orgran self-raising flour
• Icing sugar, to dust

Method

• Preheat the oven to 180°C.
• Lightly grease a 2 litre ovenproof baking dish.
• Place the rhubarb, apple, lemon juice and ¼ cup of the sugar in the prepared dish and stir to combine.
• Cover the dish with aluminium foil.
• Bake in the oven for 25 minutes or until tender.
• In a large bowl, beat the Nuttlex and ½ cup of sugar in a large bowl until pale and creamy.
• Add the flour, milk, No Egg mixture and vanilla.
• Beat until all the ingredients are just combined.
• Spoon the mixture over the rhubarb and apple.
• Bake in the oven for 40 minutes or until a skewer inserted in the centre comes out clean.
• Dust the pudding with icing sugar.

Allergy free red lentil burgers recipe

Ingredients

• 375g red lentils, soaked for 45 minutes and drained
• 3 cups water
• 1 small onion, finely chopped
• 1 carrot, finely grated
• 1 zucchini, finely grated
• 2 cloves garlic, minced
• 1 tomato, finely chopped 
• 6 large tbsps Orgran all purpose flour or rice flour
• Salt and pepper, to taste
• 1 tsp Orgran No Egg
• 1 tsp Dijon mustard, curry powder or ground cumin, to taste
• Rice or corn crumbs, to coat
• Olive oil, for cooking

Method

• Put the soaked lentils in a saucepan with 3 cups water and bring to the boil. 
• Reduce the heat and simmer for 10-12 minutes until soft then drain them well.
• Put the lentils and onion in a food processer and blend until roughly chopped.
• Add all the ingredients except the rice crumbs to a large bowl, mixing until evenly combined.
• If you like lentil burgers with a smooth texture, process all the ingredients except the crumbs and oil until smooth.
• Cover a plate with rice or corn crumbs.
• Form the lentil mixture into patties and coat each with rice or corn crumbs.
• Pan fry in olive oil for 2-3 minutes each side over a medium-high heat or cook on the barbeque.
• If you don’t use all the lentil mixture in one go, you can store it in an airtight container in the refrigerator for 3-4 days, using some at a time.

Allergy free hearty chicken soup recipe

Ingredients
Soup stock base

• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2cm fresh ginger, peeled, finely grated
• Tips of 5 sprigs fresh rosemary, finely chopped
• 1 celery stick, chopped
• 8 cups cold water
• ¾ tsp chilli powder, to taste (optional)
• 1 double chicken breast, trimmed

Extras

• 2 potatoes, cubed
• 1 carrot, chopped
• 1 corn, kernels removed
• 1 leek, halved and sliced
• 1-2 cups water (optional)
• 2 tsps allergy free soy sauce replacer

• Salt and pepper, to taste

Method

• Heat the oil in a large saucepan over a medium-low heat.
• Cook the onion, garlic, ginger and rosemary until the onion is soft.
• Add the celery, water and chilli powder, stirring to combine.
• Then carefully drop in the chicken.
• Bring the mixture to the boil.
• Then reduce the heat to low, cover, and simmer the mixture for 1 hour.
• Allow the mixture to cool and remove and discard any unwanted fat from surface.
• Remove the chicken, shred and return it to the pot.
• Bring the stock to the boil over a high heat.
• Reduce the heat to medium.
• Stir in the potato, corn, carrot and leek.
• If there isn’t enough stock to cook the vegetables, add 1-2 cups water.
• Simmer for 10 minutes or until the vegetables are tender.
• Stir in the soy sauce replacer.
• Season to taste with salt and pepper.

Allergy free chicken with garlic stir-fry recipe

Ingredients

• 2 large garlic cloves, minced
• 
¼ cup allergy free soy sauce replacer

• ¼ cup water plus a dash more
• 
¼ cup honey
• 
2 tbsps olive oil, divided

• 1 tbsp corn flour
• 
¼ tsp pepper, to taste

• ¼ tsp chilli flakes, to taste

• 1 double chicken breast, sliced

• ½ cup broccoli florets
• ½ red capsicum, sliced
• 1 carrot, finely sliced
• 1-2 shallots, finely sliced, garnish



Method

• Combine the garlic, soy sauce replacer, water, honey, ½ the oil, corn flour, pepper and chilli in a large bowl.
• Stir the sliced chicken into the marinade and mix to coat.
• Cover the chicken and refrigerate at least 2 hours.
• 
In a wok, heat the remaining oil over a medium-high heat.
• 
Add the chicken and stir-fry until just cooked through.
• Using a slotted spoon, remove the chicken from the wok to a plate.
• Add the broccoli and a dash of water to the wok and stir fry until bright green.
• Add the capsicum and carrot to the wok and stir fry for 2 minutes more.
• Add the reserved marinade and continue to cook, stirring, for about 30 seconds until the marinade has thickened.
• Quickly return the chicken to the wok and stir through.
• Serve immediately with a garnish of shallots.

Allergy free Japanese ginger chicken recipe

Ingredients

• 1 double chicken breast or 1kg chicken thighs, deboned
• 2 tbsps allergy free soy sauce replacer
• 2 tbsps sake or dry sherry
• 2 tbsps honey
• 2cm fresh ginger, peeled and finely grated
• 1 tsp olive oil
• 2 tbsps water
• 1-2 shallots, sliced
• Sesame seeds (optional)

Method

• Cut the chicken up into bite-sized pieces.
• In a large bowl, whisk the soy sauce replacer, sake, honey and ginger together.
• Add the chicken and marinate for at least 30 minutes.
• Heat a wok over a medium heat until hot.
• Add the oil then swirl to coat.
• Fry the chicken in batches of only one layer until the chicken chunks form nice brown crusts.
• When the chicken has browned on one side, flip it over and brown the other side. Transfer the chicken to a plate.
• Once all the chicken is browned, wipe up any extra oil in the wok with a paper towel.
• Add the remaining marinade to the wok along with the water.
• Bring the mixture to a boil over a medium-high heat.
• Return all the chicken to the pan.
• Stir, until the liquid has mostly evaporated and the chicken has a shiny coating of sauce.
• Serve with rice and garnish with shallots and sesame seeds.

Allergy free chicken sausage stew recipe

Ingredients

• 6 chicken sausages, herbed or plain
• 2 tbsps olive oil
• 1 onion, chopped
• 2 sticks celery, chopped
• 2 cloves garlic, finely chopped
• 2-3 heaped tbsps Orgran all purpose flour
• 1 tbsp white wine (optional)
• 5 sprigs fresh thyme, leaves picked
• 1 tsp dried oregano
• 750ml chicken stock made from 2 Massel vegetarian chicken ultracubes
• 400g chopped tomatoes
• 1 carrot, chopped
• 2 potatoes, chopped
• Salt and freshly ground black pepper, to taste

Method

• Pour the olive oil into a large saucepan and heat over a medium-high heat.
• Add the sausages and cook them until they are brown on all sides.
• Remove the sausages and carefully cut them into bite-sized chunks.
• Add the onion and celery to the remaining oil and cook on a medium heat, stirring occasionally, until softened.
• Stir in the garlic and fry for another minute or two.
• Stir in the flour, white wine, thyme and oregano.
• After a couple of minutes return the sausages to the saucepan and stir through.
• Add the chicken stock and tomatoes.
• Add the carrot and potatoes and stir to cover them with tomato.
• Season to taste with salt and pepper.
• Bring to the boil then reduce the heat to medium-low.
• Simmer the stew for 15 minutes, stirring to prevent burning, or until thick gravy forms and the potatoes are cooked through.

Allergy free Japanese chicken and celery stir fry recipe

Ingredients

• 1 double chicken breast fillet, sliced
• 1 tsp rice wine or pale dry sherry
• ¼ tsp salt
• ¼ tsp bicarb soda
• 2 tbsps cornflour
• Up to 1 cup olive oil, for frying
• 1 clove garlic, chopped fine
• 1 cm fresh ginger, grated fine
• Pinch of salt
• 200g celery, sliced
• 1 carrot, sliced (optional)
• 110g unsalted roasted cashew nuts (optional)
• 2 tbsps rice wine or pale dry sherry
• ¼ tsp salt
• ¼ tsp instant dashi (seaweed stock) or a Massel vegetable stock ultracube
• ¼ tsp chilli paste

Method

• In a bowl, sprinkle the rice wine and salt over the sliced chicken.
• In a small bowl, mix the bicarb soda and cornflour together.
• Massage the cornflour mixture it into the chicken.
• Over a medium to high heat, add enough olive oil to a wok to fry the chicken.
• When the oil is hot, quickly fry the chicken in batches until crispy and golden.
• Remove the chicken with a slotted spoon and drain it on paper towels.
• Remove all but 2 tbsps of oil from the wok, strain and store.
• Add the chopped garlic and ginger and a pinch of salt to the wok.
• When the garlic becomes fragrant, add the celery, carrot and cashews and fry for 2-3 minutes.
• Return the chicken to the wok andOnce mixed, serve on steamed rice.

Allergy free Mexican fried rice with chicken recipe

Ingredients

• 500g chicken breast, diced
• 1 Massel vegetable ultracube mixed with 3 cups boiling water
• 2 cups long grain rice 
• 4 tbsps olive oil
• 2 cobs of fresh corn, kernels removed
• 1 red or green capsicum, diced
• 1 red onion, diced
• 1 red chilli, chopped
• 2 tsps ground coriander
• 1 tsp cayenne pepper 
• 400g red kidney beans, drained and rinsed
• 2 fresh tomatoes, diced
• 1 cup green peas or sliced beans
• 1-3 tbsps lime juice, to taste
• Salt and pepper, to taste

Method

• Rinse the rice under running water.
• Cook the rice with the vegetable stock for 12-15 minutes.
• Once the rice is ready, heat a frying pan or wok and add a further 2 tbsps of olive oil.
• Add the chicken and cook until beginning to brown.
• Add the capsicum, corn, onion, chilli, coriander and cayenne pepper and sauté until fragrant and the vegetables are starting to soften.
• Add the cooked rice, kidney beans, fresh tomato and peas or beans.
• Toss everything together and cook for two minutes.
• Turn off the heat and pour over the lime juice and toss to combine.
• Serve with salt and pepper to taste.

Allergy free black pepper chicken with honey stir-fry recipe

Ingredients

• 1 double chicken breast, sliced
• 2 tbsps cornflour
• ½ tsp black pepper, freshly ground
• ½ tsp turmeric
• ½ tsp salt
• 6 tbsps olive oil, for frying
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, peeled and minced or finely grated
• 2-5 dried chillies, to taste
• ½ cinnamon stick
• 2 shallots, sliced
• ½ red capsicum, sliced or diced
• 100g snow peas, sliced

Sauce

• 3 tbsps honey
• 1 tbsp allergy free soy sauce replacer
• 1 cup chicken stock made from a Massel vegetarian chicken ultracube
• 3 shallots, minced
• 1 tbsp tomato sauce
• 1 tbsp black pepper, freshly ground, to taste

Method

• Combine the chicken, cornflour, pepper, turmeric and salt in a bowl and set aside for half an hour.
• In a wok, heat the oil on medium-high.
• Flash fry the chicken until white yellow, for about 30 seconds a batch.
• Remove chicken from hot oil with a slotted spoon and set aside on a paper towel.
• Heat the leftover oil and add the garlic, garlic, chillies and cinnamon and stir fry until fragrant.
• Return the chicken to the wok along with the shallots, capsicum and snow peas.
• Pour over the sauce ingredients, cover and bring to a boil.
• Cook until the chicken pieces are cooked through and the sauce has thickened.

Allergy free Indian sweet potato curry recipe

Ingredients

• 500g sweet potato, peeled, cut into bite-size pieces
• 1 tbsp olive oil
• 700g chicken breast or thigh, each cut into large chunks
• 1 red onion, sliced into wedges
• 2 large tomatoes, roughly chopped
• 100ml boiling water
• 125g spinach leaves, chopped if necessary

Rogan Josh paste

• 1 clove garlic, chopped fine
• 1cm fresh ginger, peeled, chopped fine
• 35g roasted capsicum, chopped
• ½ tbsp paprika
• ½ tsp smoked paprika
• 1 tsp garam masala
• ½ tsp turmeric
• ¼ tsp salt
• 1 tbsp olive oil
• 1 tbsp tomato puree
• ½ fresh red chilli, seeded and chopped
• ½ small bunch fresh coriander, leaves and some stem picked
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• ½ tsp black peppercorns

Method

• Prepare all the paste ingredients then puree and/or crush until a paste has formed.
• Cook the sweet potato in boiling, salted water for 5-7 minutes or until just tender.
• Drain well then set aside.
• In a large frying pan or wok, heat the olive oil over a medium to high heat.
• Add the chicken and red onion.
• Cook until the chicken is browned and cooked through.
• Stir in the curry paste and cook for 1 minute until fragrant and evenly combined.
• Stir through the tomatoes and cook for another minute.
• Pour in 100ml boiling water and mix well
• Simmer for 5 minutes.
• Add the spinach leaves and cook for 2 minutes until wilted.
• Fold in the potatoes and heat through.

Allergy free rich date and coconut slice recipe

Ingredients

• 2 cups chopped pitted dates
• 1 cup water
• ⅓ cup caster sugar
• ¾ cup Nuttlex
• 1 cup brown sugar
• 1⅓ cups Orgran all purpose flour
• ½ tsp bicarb soda
• 1½ cups desiccated coconut

Method

• Preheat oven to 180°C.
• Line a 3cm deep cake or lamington pan with aluminium foil and spray with olive oil.
• Combine the dates, water and ¼ cup of caster sugar in a saucepan over medium a heat.
• Cook, stirring, for 10-15 minutes, or until the dates have absorbed the liquid.
• Set the dates aside to cool to room temperature.
• In a large bowl, cream the Nuttlex and brown sugar until light and fluffy.
• Sift the flour and bicarb soda over Nuttlex mixture and stir until well combined.
• Add the coconut and mix well.
• Press half the mixture into base of the pan.
• Spread the date mixture over the top.
• Crumble the remaining coconut mixture over the dates so the dates are completely covered.
• Gently press and spread the crumbled mixture into place with your fingertips, disregarding any small gaps.
• Bake for 30-35 minutes or until golden.
• Sprinkle with the remaining tablespoon of caster sugar.
• Allow to cool in the tin until room temperature.
• Remove and cut into slices.

Allergy free chicken and leek mini meatloaves with sausage recipe

Ingredients

• 2 tbsps Nuttlex
• 3-4 large leeks, sliced
• 500g chicken mince
• 2 sprigs thyme, leaves removed
• ½ cup buckwheat crumbs
• 1 tsp Orgran No Egg whisked with 60mls water until thick (optional)
• Orgran all purpose flour (optional)
• Salt, to taste
Cracked pepper, to taste
• 2 herbed chicken sausages, pre-cooked, sliced or chopped fine

Method

• Heat oven to 200°C.
• Heat the Nuttlex in a frying pan.
• Cook the leeks until they are soft.
• Allow the leeks to cool to a touchable heat before mixing through the chicken (in case you need to use your hands).
• Grease a square muffin tray that will fit under a grill.
• In a large bowl, evenly combine the mince, thyme, ⅔ of the buckwheat crumbs, leeks, salt and pepper.
• If the meatloaf mixture is too moist, add some flour and stir through. If too dry, add some or all of the No Egg mixture and stir through.
• Press the meatloaf mixture firmly into the baking tray cups and then ruffle the surfaces with a fork.
• In a separate bowl, mix the remaining crumbs and sausage pieces together.
• Scatter the sausage and crumbs over the top or the meatloaves.
• Season the tops to taste.
• Cook for 15 minutes then finish under the grill until golden and crisp.
• Allow to cool for a moment in the tin.
• Remove with a wide bladed knife.

Allergy free Indian Mughlai chicken recipe

Ingredients

• 800g skinless boneless chicken breast or thigh, chopped to the desired size
• 2 large potatoes, peeled and chopped and pre-cooked
• 2 onions, chopped and pureed to a paste
• 2 cloves garlic, pureed to a paste
• 1 tsp fresh ginger, peeled and pureed to a paste
• 2-3cm stick of cinnamon
• 5 cardamom pods
• 1 tsp ground coriander seeds
• 1 tsp ground cumin seeds
• 1 tsp red chilli powder
• 2 tsps garam masala
• 1 tbsp Orgran all purpose flour, sifted
• ¼ cup half and half goat’s milk and goat’s cheese, beaten smooth
• 4 tbsps Nuttlex
• 1 cup chicken stock made from a Massel vegetarian chicken ultracude
• Salt, to taste

Method

• Puree the onions until smooth.
• Separately, puree or grind the garlic and ginger until smooth.
• Heat the Nuttlex in a pan over a medium-high heat.
• Fry the onion until it is translucent.
• Add the ginger, garlic, cinnamon and cardamom and fry for a minute or until fragrant.
• Add the coriander, cumin and red chilli powder and fry for a minute or until fragrant.
• Add the chicken and fry until the chicken turns white.
• Add the stock, precooked potato and salt.
• Bring the mixture to the boil then reduce the heat to low and simmer.
• Simmer until the chicken is cooked through and the potato heated.
• Beat the half and half and flour together and ensure there are no lumps.
• Add the half and half mixture to the chicken and stir well.
• Turn off the heat and sprinkle the garam masala over the chicken.
• Cover the dish immediately.
• Serve after a few minutes.

Allergy free chicken, leek and carrot stew recipe

Ingredients

• 2 large carrots, peeled and chopped thickly
• 1 large leek, halved and sliced
• 700g chicken breast or thighs, cut into 2-inch cubes
• Salt and pepper, to taste
• 2 tbsps Orgran all purpose flour
• 1 tsp fresh thyme, leaves stripped
• 1 tsp paprika
• 2 tbsps olive oil
• ½ cup dry white wine
• ½ cup chicken stock made from a Massel vegetarian chicken ultracube
• ¼ cup goat’s milk (optional)
• 1 tbsp yellow mustard powder
• 1 tbsp white vinegar
• ¼ cup fresh Italian parsley, chopped
• Thyme sprigs, to garnish

Method

• Cook the carrots in a large saucepan of boiling salted water 3 minutes.
• Add the sliced leek to the saucepan and cook until carrots are tender, about 3 minutes longer.
• Drain the carrots and leek and set aside.
• Sprinkle the chicken with salt and freshly ground black pepper.
• Whisk the flour, thyme and paprika in a medium bowl.
• Toss the chicken pieces in the flour mixture.
• Heat the oil in a large frying pan or wok over a medium- high heat.
• Cook the chicken and until browned, about 2 minutes per side.
• Add the wine and allow it to boil until reduced by half, 2 to 3 minutes.
• Scatter the carrot and leek over the chicken.
• Add the stock, cover, and simmer on low until the chicken is cooked through, about 15 minutes.
• Add the goat’s milk, vinegar and mustard powder.
• Stir until the sauce thickens slightly, about 2 minutes.
• Season the sauce to taste with salt and pepper.
• Transfer to a large shallow bowl.
• Scatter parsley over and garnish with thyme sprigs.

Allergy free potato topped chicken and vegetable pot pies recipe

Ingredients

• 1 tbsp Nuttlex
• 1 onion, finely chopped
• 1 leek, halved and sliced
• 1 clove garlic, minced
• 500g chicken mince
• 50g mushrooms, diced
• 1 corn cob, kernels removed
• ½ cup chicken stock made from a Massel vegetarian chicken ultracube whisked with 1 tsp corn flour
• ¼ cup goat’s milk
• Salt and pepper, to taste
• 2-3 large potatoes, cooked and finely mashed
• ½ tsp onion powder
• 25g Nuttlex

Method

• Preheat oven to 220°C.
• Heat the Nuttlex in a saucepan over a medium-high heat.
• Sauté the onion, leak and garlic and cook, stirring, for 2 minutes.
• Add the mince and cook, stirring to break up lumps, until it becomes white.
• Stir through the corn kernels and mushrooms.
• Add the chicken stock and corn flour mixture as well as the goat’s milk and cook until the sauce thickens.
• Season with salt and pepper.
• Divide among either four 300ml ovenproof dishes or a several small pots of a size that suits you.
• Add the onion powder and Nuttlex to the potato mash.
• Season to taste with salt and pepper.
• Spread the mash over the mince filling and level with the back of a teaspoon.
• Bake the pot pies for 10-15 minutes.