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 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 Malaysian spicy honey chicken recipe

Ingredients

• 2-3 potatoes, peeled and diced
• 1 double chicken breast, cut into large chunks

• 1 tsp turmeric
• 1-2 tsps curry powder 
• ¾ tsp salt

• 5 tsps water

• Up to 1 cup live oil for frying
• 3 cloves garlic, minced
• 
2½ cms fresh ginger, finely grated

• ½ tsp curry powder

• 1 tsp chilli paste
• 
3 tbsps tomato sauce or paste

• 1¼ tbsps honey
• 
4-5 tbsps water

• 3 tbsps lime juice (optional)

• 1 large onion, sliced into rings

Method

• Pre-cook the potatoes until almost tender then drain and reserve them, keeping them hot.
• Combine the turmeric, curry powder and salt with the water to mix into thick slurry.
• Evenly coat the chicken pieces with the spice. 
• Over a medium to high heat, fry the chicken pieces in a wok until cooked through and golden brown.
• Remove the chicken and allow it to rest on a plate.
• Discard all but 2-3 tablespoons of oil from the wok or pan.
• Sauté the garlic and ginger in the remaining oil until fragrant.
• Stir through the tomato sauce, chilli paste, curry powder and honey.
• Add the water to loosen up the mixture.
• Season to taste with salt.
• Return the chicken and stir so that the chicken is well coated with the sauce.
• Add the onion rings and reserved potatoes.
• Let the sauce simmer for about 5-10 minutes or until the onion rings soften and the chicken pieces have absorbed some of the sauce.
• Stir through the lime juice.

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 banana puddings with passionfruit cream recipe

Ingredients

• Melted Nuttlex, to grease
• 2 over-ripe bananas, mashed
• ¾ cup boiling water
• ¼ tsp bicarb soda
• 1 cup Orgran self-raising flour
• ½ cup caster sugar
• 60g Nuttlex, melted
• 2 tsps Orgran No Egg whisked with 120mls water until thick
• ½ cup coconut flour (quantity may vary)

Passionfruit cream

• 250mls Liddells lactose free thickened cream
• ⅓ cup passionfruit pulp (seeds included or removed as desired)
• 2 tbsps caster sugar

Method

• Preheat the oven to 180°C.
• Brush four 250ml ramekins or dishes with melted Nuttlex and place the ramekins on a baking tray.
• Mash the bananas in a large heatproof bowl.
• Add the boiling water and bicarb soda to the bananas and stir to combine.
• Set the bowl aside for 5 minutes.
• Stir in the flour, sugar, melted Nuttlex and No Egg into the banana mixture until just combined.
• Add coconut flour a bit at a time until a cake mixture consistency has formed.
• Divide the banana pudding mixture evenly among the ramekins and level the tops with the back of a spoon.
• Bake the puddings in the oven for 30 minutes or until a skewer inserted into the centres comes out clean.
• Once cooked, allow the puddings to cool for 5 minutes.

Passionfruit cream

• To make the passionfruit cream, combine the lactose free cream, passionfruit pulp and sugar in a saucepan over a medium heat.
• Simmer, stirring occasionally, for 5 minutes or until the sauce thickens slightly.
• To serve, turn the banana puddings out and drizzle with passionfruit cream.

Allergy free lemon chicken lovely legs with roast vegetables recipe

Ingredients

• 4 chicken lovely legs
• ½ cup Orgran all purpose flour, to coat
• 1 tsps paprika
• ¼ cup lemon juice
• ¼ cup allergy free soy sauce replacer
• Desiree potatoes, cut into 1cm pieces
• 1 carrot, sliced thick
• 1 red onion, sliced into wedges
• 2 tbsps oil
• Salt and pepper, to taste

Method

• Preheat the oven to 180°C.
• Toss the vegetables with oil and season to taste.
• Spread the vegetables over a baking tray and place in the oven while preparing the chicken.
• In a bowl, combine the flour and paprika.
• Coat chicken lovely legs in the flour mixture and place them in a greased baking tray.
• In a separate bowl, combine the lemon juice and soy sauce replacer.
• Pour the lemon mixture over the chicken.
• Cover the tray with aluminium foil and cook in the oven for 10 minutes.
• Turn the chicken over, baste and remove the foil.
• Turn over the vegetables.
• Cook for a further 20-30 minutes or until cooked through.
• Serve the chicken and roast vegetables with any remaining juice poured over the top.

Allergy free apple cream tart recipe recipe

Mmm, caramelised sugar, cinnamon, nutmeg, cream and apples...

Ingredients

• 1½ cups Orgran all purpose flour
• ¼ cup Orgran gluten free gluten
• 2 tbsps sugar
• ¼ tsp salt
• ½ cup Nuttlex

Filling

• 5 apples, peeled, cored and thinly sliced (red or green apples optional)
• ¼ cup caster sugar
• 1 tsp cinnamon
• ½ tsp nutmeg
• 1½ cups Liddells lactose free thickened cream
• 3 tsps gelatine

Method

• In a large bowl, combine the flour, gluten free gluten, sugar and salt
• Rub in the Nuttlex until the mixture resembles coarse crumbs.
• Press the mixture onto the bottom and 2cm up the sides of a greased 22cm spring-form pan or shallow pie dish.
• Arrange the sliced apples over the crust.
• Combine the sugar, cinnamon and nutmeg in a small bowl and sprinkle the mixture over the apples.
• Place the pan or dish on a baking tray.
• Bake the pie and apple at 200°C for 15 minutes.
• In a small bowl, whisk the cream and gelatine until evenly mixed.
• Pour the cream over the apples.
• Bake for 25-30 minutes longer or until the apples are tender.
• Cool on a wire rack or refrigerate until set.
• Store in the refrigerator.

Allergy free chicken diane with roast potatoes recipe

Ingredients

• 2 tbsps olive oil
• Pontiac or desiree potatoes, peeled, cut into 1.5cm cubes
• Salt and pepper, to taste
• 30g Nuttlex
• 700g chicken breast fillets, preferably with skin
• 3 shallots, finely chopped
• 2 garlic cloves, finely chopped
• ½ cup chicken stock made from a Massel vegetarian chicken ultracube
• 2 tsps dijon mustard
• ½ tsp salt
• ½ tsp tamarind paste
• 1 tsp molasses
• ½ tsp vinegar
• ½ tsp garlic powder
• ¼ tsp chilli powder
• Pinch of ground cloves
• ½ tsp sugar
• ¼ cup brandy
• ½ cup Liddells lactose free thickened cream
• 2 tbsps flat-leaf parsley, finely chopped
• 2 tsps lemon juice

Method

• Preheat oven to 180°C.
• Spread the potato on a baking tray, drizzle with 1 tbsp of olive oil and toss with salt and pepper.
• Roast the potatoes while cooking the chicken.
• Heat the Nuttlex and remaining 1 tbsp of olive oil in a frying pan over a medium heat.
• Season the chicken and then cook for 2-3 minutes on each side until golden.
• Place the chicken skin-side up on an oven tray, turn the potatoes, and roast both for a further 5 minutes, or until cooked and golden.
• Return the chicken to the frying pan over a medium heat.
• Add the shallots and soften for 1 minute while stirring.
• Add the garlic and cook for 30 seconds.
• Stir in the chicken stock, mustard, salt, tamarind paste, molasses, vinegar, garlic powder, chilli powder and ground cloves, brandy and cream.
• Bring the mixture to the boil then simmer on medium heat for 2-3 minutes until the sauce has reduced by half.
• Stir in the parsley and lemon juice.
• Season to taste with salt and pepper.
• Serve the chicken with the sauce and baked potato.

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 mini pumpkin dampers recipe

Ingredients

• 2½ -3 cups mashed butternut pumpkin
• ⅓ cup goat's milk
• Basil, sage or thyme, to taste (optional)
• 2 tsps Orgran No Egg whisked with 60mls water until thick
• 400g Orgran self-raising flour, more or less may be required

Method

• Pour the pumpkin mash into a large bowl and fold in the goat's milk and Orgran No Egg mixture.
• If you’d like, add some basil, sage or thyme.
• Slowly add the self-raising flour and combine with a spoon to make soft dough.
• Once the dough closely resembles standard dough, though more sticky, dust your hands and the dough with flour.
• Take large portions, to make approximately 6 damper rolls, and pat into shape with dusted hands.
• Gently drop each dough ball onto a greased and floured baking tray.
• Top with a light drizzle of olive oil. Don't drizzle too much oil over the top as it will pool on the pan and burn the bottom of your damper.
• Cook at 180°C for 35-45 minutes or until a skewer comes away clean.
• Cook on the highest possible shelf in the oven to prevent burning.

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 Malaysian chicken curry recipe

Ingredients

• 2 tbsps olive oil
• 1 onion, cut into wedges
• 800g chicken thigh fillets, cut into 3cm pieces
• 2 large potatoes, peeled, cut into 3cm pieces
  
• 4 kaffir lime leaves
• 1 cinnamon stick
• 4 star anise
• 400ml coconut milk
• ½ cup chicken stock made from a Massel vegetarian chicken ultracube
• 2 tsps palm sugar, grated or 2 tsps brown sugar
• 2 tbsps fish sauce

Curry paste

• 4 cloves garlic, finely chopped
• 4 long fresh red chillies, seeded, finely chopped
• 2 stalks lemongrass, white part only, finely chopped
• 1 tbsp finely grated fresh ginger
• 4 purple Asian shallots, finely chopped
• 1½ tsps turmeric
• Salt and pepper, to taste

Method

• Place all the curry paste ingredients in a food processor and process until a smooth paste forms.
• Season to taste with salt and pepper.
• Heat the oil in a wok over medium-low heat.
• Add the onion and cook, stirring occasionally, until the onion softens.
• Add the curry paste and cook, stirring, until aromatic.
• Add the chicken, potato, lime leaves, cinnamon, star anise, coconut milk and stock.
• Bring the curry to a simmer.
• Reduce the heat to low and cook, covered and stirring occasionally, for 15 minutes.
• Uncover the wok and simmer for another 15 minutes or until the sauce thickens and the chicken is tender.
• Remove the wok from heat.
• Add the sugar and fish sauce, stirring to combine.
• Taste and season with sugar and fish sauce.

Allergy free sweet potato and pear 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
• ¼ cup caster sugar (optional)
• 1 tsp Orgran No Egg whisked with 40mls water until thick
• ¼ cup cold water

Filling

• 1 extra large or 2 sweet potatoes, cooked and mashed or processed
• 3-4 pears, peeled, cored and sliced
• ½ cup goat’s milk
• ½ cup sugar
• 1 tsp coconut essence
• 1 tsp cinnamon
• ½ tsp nutmeg
• 6 tsp Orgran No Egg whisked with 120mls goat’s milk until thick

Method

• Grease a large pie dish.
• Prepare the sweet potato and set aside to cool.
• Combine the 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.
• Place the pears and 1 cup cold water in a baking classics saucepan.
• Bring to the boil then reduce the heat to medium-low.
• Simmer, covered, for 5 minutes or until the pears are tender.
• Drain, return to the saucepan and set aside.
• In a separate large bowl, combine the sweet potato mash, sugar, coconut essence, cinnamon and nutmeg.
• Fold in the cooked pear.
• Once evenly combined, gently fold in the No Egg mixture until just combined.
• Pour the mixture into the pie pastry and gently smooth the top, pushing down any pear where needed.
• Cook until the top begins to crack. This may take approx. ¾-1 hour at 180°C.

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 spicy pineapple and coconut muffins recipe

Ingredients

• 2 cups Orgran self-raising flour
• ½ cup toasted shredded coconut
• 1 cup sultanas
• ½ cup caster sugar
• 1 tbsp mixed spice
• Pinch of salt
• 2 tsps Orgran No Egg whisked with 80mls water until thick
• 100g Nuttlex, melted
• 440g crushed pineapple pieces
• ¾ cup pineapple juice

Method

• Preheat oven to 200°C.
• Line a large muffin pan with patties.
• Combine the flour, coconut, sultanas, sugar, mixed spice and salt in a large bowl.
• In a separate bowl, combine the No Egg, Nuttlex, crushed pineapple pieces and pineapple juice.
• Add the liquid mixture to the flour mixture and fold to combine.
• Spoon the batter evenly among the patties.
• If desired, smooth down the tops with damp fingers.
• Bake for 20-25 minutes or until cooked through.
• Allow the muffins to cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.

Allergy free Singaporean nonya chicken curry recipe

Ingredients

• 1 tbsp olive oil
• 700g chicken breast, cut into large pieces
• 1 onion, sliced into rings
• 2 curry leaves
• 1 cinnamon stick, 3cm long 
• 1 pod star anise
• 2 whole cloves
• 400ml water
• 2 large potatoes, peeled and cut into big pieces
• 1 tbsp allergy free soy sauce replacer
• 2 tomatoes, chopped

Spice paste

• 1 tsp corn flour
• 2 tbsps chilli paste or thick chilli sauce
• 2 tsps turmeric powder
• 2 tsps cumin seeds, toasted
• 1½ tsps fennel seeds, toasted
• 2 tbsps coriander seeds, toasted

Method

• In a food processor or with a mortar and pestle, blend the spice paste ingredients together. 
• In a wok, heat the olive oil.
• Fry the onions until fragrant and beginning to soften.
• Add the spice paste.
• Fry until the paste is fragrant and turns a few shades darker.
• Add the curry leaves, cinnamon stick, star anise and cloves.
• Fry for a few minutes before adding the chicken.
• Coat the chicken pieces with the spice paste.
• Cook the chicken until lightly browned to seal in the juices.
• Add the water and potatoes and stir to combine.
• Bring to the boil and then reduce the heat to low and cover.
• Simmer the curry until the chicken is cooked through and the potatoes are tender.
• Add the soy sauce replacer and tomatoes and cook for another 5 minutes.