I made this tonight. It didn’t taste at all like Ginger. I’m gonna improve on it.
Today was the epitome of frustrating baking.
I was trying out a recipe for gluten free danish custard buns by Gluten Free on a Shoestring. I LOVE custard buns. I wanted nutella filled baked goods as well so, why the fuck not?
Ok ok, before I start ranting about misadventures in Charlie’s kitchen I just want to take 20 seconds out to thank Nicole of Gluten Free on a Shoestring for even providing this damned recipe. It may have frustrated the hell out of me, but the results were edible and I can (and will) try it again with some changes.
Ok, firstly don’t even look at this recipe unless you have time to kill. Lots of it. This is a long, multistep, chill and work, chill and work, recipe. Hours of your fucking time. So yeah, that’s one thing. Sick girls who just want to sleep should not be trying this shit.
Second thing, Nicole uses a particular gluten free flour that she likes… which bears exactly zero resemblance to my homemade gf flour mix because gluten free flour is a bitch like that. Following the recipe as it was gave me a very soft, wet, dough. I persevered, having no idea what I was doing anyway so what the fuck lets just keep working with it and see what happens…
Several frustrating, irritating, hours later I tossed the knife and rolling pin in the sink. I bundled the dough up into two balls – one for custard and the other for nutella – threw the former into the fridge wrapped in cling film and the later broke up into even-ish chunks and smoothed them into rounds with my fingers. A table spoon of nutella, wrap these soft hunks of dough up into balls and threw them on a pan. I didn’t wait for them to rise after they didn’t budge in the first half our and damned near burnt them cooking them…
That said. They were pretty damned good nutella pastries, if a bit flat and doughy.
Next round will involve changing up the dough big time. I’m debating between my bread base with almond flour and a small amount of polenta (I can’t find proper maize here) and my general GF mix with almond flour to get a more resiliant dough. Milk will be added slowly to manage the dough’s texture in much the same way as I’d make bread dough.
I’m gonna do the custard ones tomorrow. Hopefully a night in the fridge will help the dough out a bit.
[UPDATE: The second half of the dough lived in the fridge for 2 days and I finally got around to using it today with the custard filling. Again no rise, but they look better. They’re wayyyyy too hot right now to eat so I’ll report back.
UPDATE 2: OMNOMNOM!!! These turned out much better. I had added more flour to the dough to dry it up a bit and it worked much better.]
No, not really. Except kind of?
We got a late night call on Friday informing us that M’s costume hadn’t had the sleeves sewn on. So the girls bought those and their head pieces for another bit round in the morning and I got to sewing. I’m pretty sure that falls under dance mom stuff.
The show was incredible. It was the last one for the school. It was closing it’s doors after 34 years and it was pretty heartfelt and very emotional by the end. I was absolutely blown away by the girls. It was the first time I’d seen them really perform and they’re incredible young dancers with lots of promise. I’m not sure what they plan on doing next year as far as dance and sports goes, but I was so proud of them.
So this is me rambling on like an actual proud parent type. You may all point and laugh now. Don’t care.
Also I made Teriyaki Chicken skewers for the after party and they were insanely good. Recipe to come after I’ve tried it a few more times. Needs tweaking.
And this morning I also made buckwheat pancakes. Those definitely need some tweaks. Mum’s recipe doesn’t quite translate to GF and they were a touch on the dry side.
Ok, ok, so this was actually fucking awesome. My attempt at home made pastry was not so awesome. It came out a bit too dry for anyone’s tastes, but it was soft and crumbly in all the right ways. We have a plan of attack for that. However the second pie, made with shop bought gluten free pastry, was perfect and the filling was amazing.
To make it grab (approximately) the following. I say approximately because I wasn’t really measuring shit. It also made two large pies so adjust accordingly:
- 1kg beef or lamb – Super cheap cuts work fine for this but no bones.
- 6-7 lamb kidneys
- GF flour of some description to dredge kidneys in
- Mushrooms – I put a lot in, but up to you.
- 3 tbsp tomato paste
- 3 bay leaves
- Garlic infused olive oil
- Asafoetida powder
- Salt and Pepper
- Smoked Paprika – I love this stuff. I put it in everything ok?
- Beef stock
- 1/2 cup red wine or port, or a mix of both
- Throw beef/lamb into the slow cooker on low. No need to dice it at this point.
- Slice up mushrooms and chuck them in with the beef/lamb (you can also do this at the end)
- Dice up kidneys into bite sized/pie sized pieces and dredge in flour.
- Fry up kidneys in a hot pan with olive oil. Allow to stick to the bottom a bit. When they’re mostly done throw them in the slow cooker with beef/lamb and mushrooms.
- Toss tomato paste, a good amount of the smoked paprika, oregano, thyme, a bit more garlic infused oil, salt an pepper to taste and asafoetida into the pan and let sizzle a bit.
- Pour in wine/port and scrub at the bottom of the pan with a spatula to life any crusted flour.
- Add in bay leaves and beef stock, and let reduce for a few minutes.
- Pour over meat and mushrooms in slow cooker over night (8-10 hours is good)
- Pull out cooked beef/lamb and ‘shred’ (By shred what I mean is gently prod while it falls apart around your cooking implements).
- For the next bit you need to be able to bring the sauce part of the dish to the boil. If you’re able to just pop your slow cooker insert over a burner then use a slotted spoon to remove most of the solids into a bowl to one side and get it on the boil. If not you’ll need to strain the liquid out into a pot. Do this, get liquid boiling.
- Add some salt, pepper, more paprika, etc to the liquid to get it tasting how YOU like it. We like lots of pepper and paprika.
- Add a few heaped teaspoons of cornflour to cold water and drizzle it into the boiling liquid while stirring continuously. Let it thicken a bit* and then add it back to the meat.
- Do pie related stuff here! You want your over pre-heated to 200 celsius. You’ll be cooking it anywhere from 20-40 minutes depending on the oven – basically you want the pastry nice and brown.
- The easiest method is to pour the filling into a dish and then grab some GF pre-made pastry from the freezer section, roll it out and fit it over top, poke a few holes in it.
- Slightly harder is using said pre-made GF pastry again. Grease your dish, put down a layer of pastry so the bottom and sides are well covered and add filling – leaving a gap at the top. Cover with pastry, rolling or scoring the sides to the pie lid. Then cook.
- Hardest method is doing either of the above with home made GF pastry. When I get the pastry right I’ll tell you about it.
*A note about thickening: We made the mistake of reducing the liquid by half then thickening it. The pastry and shredded meat drank it up so the filling was quite solid (Still moist but not gravy-ish). I’d recommend either following what I said above or reducing the stock only. Feel free to experiment.
Looking for something simple to make for dinner tonight that the girls would also enjoy I came upon maybe half a dozen recipes for BBQ crockpot pork ribs… All of which require BBQ sauce. I’m not good with BBQ sauce, no fodmap person really is, so I switched those up using this awesome low FODMap BBQ Sauce recipe as a jump off point and this recipe for crockpot pork ribs as inspiration.
This is a first time recipe so I’ll probably tweak it a lot.
- 1.5kg pork pork ribs
- 1 cup Raspberry jam
- 1.5 cups hot water
- 4 tbsp dark brown sugar (5 of normal brown sugar)
- 3/4 cup red wine vinegar
- 1/4 cup caramelised balsamic vinegar
- 2 tbsp garlic infused oil
- 2 tbsp maple syrup (and then some more or golden syrup)
- 3 tbsp dijon mustard
- 2.5 tbsp smoked paprika
- 2 tsp cayenne pepper
- Salt and pepper to taste
- 3-4 heaped teaspoons of cornflour dissolved in a small amount of cold water.
- Put the hot water and brown sugar in a small pot. Dissolve sugar in water then bring to the boil and let boil for a few minutes until reduced.
- In a bowl whisk together vinegars, garlic infused oil, raspberry jam, maple syrup and mustard. Add to pot and bring to the boil.
- Add dry ingredients to the pot. Let boil until reduced a little.
- Add cornflour mix, and take off the heat as soon as thickened.
- Put a layer of sauce on the bottom of the slow cooker. Add the first layer of ribs and roll them in it a little. Then add the rest of the ribs and pour the sauce over time. Use hands (if the sauce has been left long enough to cool) or tongs to spread the sauce through the ribs.
- Leave for an hour or two and then check the sauce. Mine tasted too much of vinegar for the girls to enjoy it so I added a good drizzle of golden syrup over top, but adding more jam into the sauce would also work.
- Cook on low for 6-10 hours.
- Throw into a pan and into a hot oven for 20-ish minutes.
- Die happy.
Seriously, this was insanely good. Sweet, spicy, sticky with meat falling from the bone. We actually couldn’t get the ribs out of the slow cooker without bones sliding out. Everyone downed it fast. It’s perfect for a warm night with minimal cooking actually involved. These are definitely going to be a regular in our kitchen. They’d make for great potluck food too.
The sauce should keep for around a week refrigerated in a sealed container if you want to make it in advance or 2-3days if you’ve strained it from the crockpot (make sure to strain it with a one sieve to remove any traces of the meat).
It is in now way fodmap safe with all that honey in it but is super easy to make fodmap friendly.
Drop the honey out for a tasty substitute. We use golden syrup, maple syrup (you don’t need a full half cup of maple syrup) or rice malt syrup/brown rice syrup. The rice syrup doesn’t have much taste
so cutting it half and half with one of the other two. It also costs a lot less than straight maple syrup.
Garlic oil and asafoetida can be added in to replicate the onion and garlic flavours. Although if you can use fresh and cut them up chunkily so you can strain them out of the sauce. We tend to cut an onion in half and prop the pork up on it. The flavour gets through the dish but there’s none of that not-old-for-me onion and garlic in it at the end.
Yep, see me make up cool food titles.
This was the Saturday before Tycho’s awesome hainanese chicken. The Wild One had gone out and I had food to make…
I had frozen chicken thighs. Everything can go in a slow cooker so in with them, a diced red chilli, can of tomatoes, tomato paste, wostershire, salt, pepper, smoked paprika, oregano, garlic infused oil, onion infused oil, cumin… Mix together in a slow cooker, put on low and ignore for 6-12 hours. Add corn kernels to taste around 30-40 minutes prior to serving.
We also stirred brown rice through it. Because healthy, right?
Make guacamole. Avocado, lemon, a touch asafoetida (garlic and onion if you’re allowed them works better), half a fresh tomato, and pepper. Adjust quantities to taste.
Take burrito wrap. Crush corn chips and sprinkle down the middle, sprinkle cheese over those and microwave for 10-30 seconds till hot. Dump chicken stuff on top of that. Spread on some of this deliciousness. Then top with guac and sour cream.
I can not find the damned recipe I used for the cornbread but it turned out really well. So, yes, that is also great.
AKA. Tycho put up a recipe and then I added Western ingredients.
So my wonderful foodie friend put up the recipe for Hainanese Chicken that he learnt when he was in school. Easiest thing he knows how too cook. I concur, this is ridiculously easy.
I’ve corrupted it with additions of a bit of carrot and celery straight into the pot with the chicken. Prior to adding the chicken to the water I also fried up some garlic cloves*, spring onion, ginger, lemongrass, and coriander in a mix of onion infused oil and sesame oil which also went in with the chicken.
*Use a mix of onion infused and garlic infused oils if overly sensitive to fodmap, however you won’t be eating the flesh so should be fine.
A little bit of oil on the skin to brown up the chicken under the grill to reheat and off we go. We added a side of green, grilled veg, brown rice, and hoisin sauce. We also had hot sauce, chilli sauce and some tamarillo and chilli jam to experiment with. The hoisin won hands down.
So this one is made of win and met with The Wild One’s full approval. We have left overs for lunch as I did three marylands and it was healthy and filling.
Not to mention 5 odd litres of delicious stock (ramen here we come).
I have to admit I really prefer this way of cooking, starting it off in the morning with only a little to do in the evening. I’m often quite tired by 4-5pm and a bit flakey so complex meals aren’t fun to cook. Having the foundation prepped and down first thing, when I’m most functional, makes it a lot easier.