Allergy free crispy chilli salted squid recipe

With my hubby's strange salad. Raw baby carrot... hmm... But I love him anyway.

Ingredients

• 200g pineapple cut squid, thoroughly cleaned and dried with a clean tea towel
• 
Olive oil, for frying
• 1 tsp Orgran No Egg whisked with 60mls water until thick
• 1 cup potato starch (see note)
• 
1 shallot, thinly sliced
• 
½–1 tsp chilli flakes, to taste
• 1 garlic clove, crushed

Seasoning

• 
1 tbsp salt
• 1 tsp white pepper
• 1 tsp ground ginger
• 1 tsp sugar
• ½ tsp Chinese five-spice


Dipping sauce


• ½ tsp salt 
• 1 tsp white pepper
• 
2 tbsp lemon juice

Method

• Combine all the seasoning ingredients in a bowl and set aside.
• Whisk together all the salt, pepper and lemon dipping sauce ingredients in a serving bowl and set aside.
• Pour 2 cups of olive oil into a wok and heat over a high heat to 180°C.

• Meanwhile, Pour the No Egg mixture over squid.
• Using your hands, work No Egg into the squid.
• Gradually add the potato starch, a little at a time, until the squid is well coated and feels dry.
• Shake off the excess flour.
• Working in batches or 3-4 pieces, add the squid to hot oil. Placing them in with the pineapple cut down ensures the most curl.
• Using a slotted spoon, remove and discard any loose bits of batter.
• Cook the squid for 3 minutes or until lightly golden, occasionally stirring for even cooking.
• Using a slotted spoon, remove the squid and transfer to a colander to drain.

• Pour the oil from wok, leaving only 1 tbsp.
•  Reheat over a medium–high heat.
• Add the shallot, chilli and garlic and stir-fry for 30 seconds until fragrant.
• Add the squid and cook for 1 minute, stirring the squid through the seasoning.
• Serve immediately with the dipping sauce.

Note

• Corn flour can be used instead of potato starch.

Allergy free oven baked fish fingers recipe

For this batch I added about a quarter cup corn flake crumbs into the mix.

Ingredients

• 500g firm white fish fillets, such as ling
• ½ cup Orgran plain flour
• 2 tsps Orgran No Egg whisked with 120mls water until thick
• 1-1½ cups Orgran buckwheat crumbs (see note)
• Olive oil spray, for cooking

Method

• Preheat oven to 200°C.
• Spread the flour over a plate and set aside.
• Place the breadcrumbs in a bowl.
• Whisk the No Egg mixture in a separate bowl.
• Cut the fish into strips about 12cm long.
• Dip each strip into the flour, the No Egg and then the breadcrumbs, pressing to coat well.
• Place the fish fingers on a baking tray lined with olive oil sprayed aluminium foil.
• Spray the fish fingers lightly with olive oil.
• Bake for 15 minutes or until golden and cooked through.
• Serve the fish fingers with allergy free homemade chips, vegetables or salad.

Note

• If you'd like you can use corn flake crumbs but these have a stronger taste and best suit chicken. Alternatively, mixing a small quantity of corn flake crumbs with the buckwheat crumbs might be suitable.

Allergy free crispy salt and pepper squid recipe

Ingredients

• 500g pineapple cut squid, cleaned
• 4 tbsps Orgran self-raising flour
• 2 tbsps corn flour
• 1 tbsp Szechuan pepper or finely ground black pepper
• 1 tbsp salt
• 1-2 cups olive oil, for frying
• 1 shallot, sliced, for garnishing

Method

• Rinse the squid under cold running water and dry off thoroughly with paper towels.
• In a bowl, mix the flours, pepper and salt.
• Add the squid and toss to coat well.
• Heat the oil in a wok until very hot.
• Using long tongs, drop about 8 pieces into the oil.
• Cook, gently rolling them every now and then, until the crust turns golden.
• Remove with a slotted spoon and drain on an absorbent paper towel.
• Repeat with the rest.
• Serve immediately or reheat in a very hot oven or under a grill.
• Garnish with shallot and serve with sweet chilli salad and allergy free homemade crispy chips.

Chicken and prawn stir fry recipe (only major allergen is prawns)

For those who can't eat any of the major allergens but prawns and seafood. As I have so many plain chicken recipes I thought I'd occasionally throw in a seafood one even though I know these are often problematic for those with long lists of allergies. Why? Because there are also those with long lists of allergies who eat prawns and seafood simply to vary the diet up a bit. So apologies to those who can't have this but I hope those who can will enjoy it.

Personally, for those who can't eat seafood, seafood (lobster and caviar in particular) aren't really so absolutely wonderful as they're cracked up to be. Its like wine tastes like wine until you open a bottle from a batch produced with great care. With seafood it all tastes much the same on the mild or overpowering front (rarely in-between) until someone cooks it really well. How nice seafood is depends on the cook and the dish, even if its simply grilled fish and hot chips. So there's no need to be jealous or annoyed over missing these flavours. White meats have equally mild tastes and can be just as overpowering if spiced, smoked or braised. And super classy isn't confined to seafood dishes so for that special occasion just order or make something classy that takes a good day or so to create. That will impress anyone unless they're so spoilt they're absolutely rotten.

Ingredients

• 500g chicken breast, sliced fine
• 200g prawns of your choice
• 2 tablespoons olive oil
• 1 onion, sliced fine
• 1 red capsicum, sliced
• 1 carrot, sliced
• 1-2 handfuls snow peas, sliced
• 2 packets SlimPasta pre-cooked spaghetti (made from rice) or precooked noodles of your choice such as rice sticks

Honey-ginger marinade (good for snuffly noses)

• ¼ cup honey
• 1x2cm piece fresh ginger, cut into short matchsticks
• 2 crushed garlic cloves
• 2 tablespoons lemon juice

Method

• For the honey-ginger marinade, combine all the ingredients in a jug.
• Place chicken and prawns in a glass or ceramic bowl.
• Add the marinade and coat the chicken and prawns evenly.
• Cover and refrigerate for 15 minutes.
• Drain the prawns and reserve the marinade.
• Heat half the oil in a wok over medium-high heat.
• Stir-fry the prawns for 2 minutes or until just pink and the chicken until just white. You may need to cook in batches.
• Transfer to a bowl.
• Heat the remaining oil in the wok.
• Add onion, carrot and capsicum.
• Stir-fry for 2 to 3 minutes or until just tender.
• Add snow peas and stir-fry for 1 minute.
• Return the chicken and prawns to the wok.
• Add reserved marinade.
• Stir-fry for 2 minutes or until the sauce boils and the chicken and prawns are cooked through.
• Drain and add the noodles, stirring through to heat them.
• Serve immediately.

Note

• If using pre-cooked prawns then marinate them separately in half the marinade and add them and the marinade to the wok when returning the half cooked chicken.
• Other marinade options can be used. Fish sauce based ones would match quite well. (I have encountered those allergic to honey, garlic and citrus so choose a marinade that suits you.)