Allergy free honey lime marinade (for drumsticks) recipe

All the good plates were used so here's a green and brown colour themed dish.

Ingredients

• 60mls allergy free soy sauce replacer
• 2 tbsp honey
• 2 tbsp olive oil
• 2 tbsp lime juice
• 7-8 chicken drumsticks

Method

• In a shallow container, whisk together the soy sauce replacer, honey, oil and lime juice.
• Strip the chicken skin from the drumsticks.
• Place the chicken drumsticks into the mixture and turn to coat.
• Cover and marinate in the refrigerator at least 30 minutes or, if time permits, overnight.
• Preheat the oven to 200°C.
• Lightly oil a large baking dish.
• Line up the drumsticks in the baking dish.
• Drip over some more marinade.
• Set aside any remaining marinade for basting.
• Cook the chicken drumsticks for 20-25 minutes, basting once or twice, until the juices run clear.

Barbeque sauces and marinades recipe list

Allergy free tangy barbeque sauce recipe

Allergy free sticky marinated roast or BBQ chicken recipe

Allergy free Singapore BBQ chicken marinade recipe

Allergy free coconut, lime and chilli skewers recipe

Allergy free tangy barbeque sauce recipe

This is an all purpose type of barbeque sauce. It can be used for marinading or using as a topping. It would also work extremely well on an egg and bacon roll, if only I could have one. 

Please note that you can make an absolute mess in the process of boiling and simmering the sauce. Sorry for the off centre shot but I was a little afraid of getting any closer.

Ingredients

• 2 tablespoons Nuttlex
• 1 small onion, pureed
• 2 coves garlic, pureed
• 3 shallots, pureed
• 2 cups tomato paste
• ½ cup cider vinegar
• ¼ cup water
• ¼ cup apple juice
• ¼ cup fish sauce or brine
• 3 tsps tamarind paste
• ½ tsp ground cloves
• 2 tbsps brown sugar
• 2 tbsps molasses
• 2 tbsps honey
• 2 tsps dry mustard powder
• 2-3 tsps Cholula hot sauce, taste

Method

• Puree the onion, garlic and shallots to a liquid.
• Melt the Nuttlx in a saucepan over a medium heat.
• Stir in the pureed onion, garlic and shallots.
• Cook until tender and fragrant.
• Mix in the remaining ingredients and stir to combine evenly. 
• Bring to a boil. 
• Reduce the heat to low and simmer for 30 minutes, stirring occasionally.
• Allow to cool before bottling.
• Store in a sterilised container and serving squeeze bottle and keep in the refrigerator until ready to be used.

Allergy free dark chocolate magic topping recipe

Ingredients

• 1¼ cups Lindt 70% dark chocolate, broken into pieces
• ½ cup solid coconut oil

Method

• Melt the chocolate and coconut oil in the microwave about 1 minute.
• Allow the mixture to sit a few minutes to allow the heat of the oil to melt the chocolate.
• Stir until smooth.
• If there are any chocolate chunks left then an extra 30 seconds in the microwave should melt them.
• The mixture should be runny.
• Pour the mixture into a glass bottle.
• Store in the refrigerator.
• To serve, heat the glass bottle with the cap open or off (if metal) in the microwave for 30 seconds until liquid.
• Stir and heat for another 30 seconds if not liquid yet.
• Once ready, pour the magic topping over allergy free goat's milk ice cream and wait a few seconds.

Shaky cam but you get the idea.

Notes

• You can use any chocolate you can eat or even use homemade chocolate (see various recipes).
• There are various allergy free goat's milk ice cream recipes available.
• Candy oils can be used instead of essences but these are harder to find.
• Use a sanitised bottle. To sanitise, half fill the bottle with water and boil it for 6 minutes in the microwave.