Chicken goujons

Here in France, I’m very excited to find ethically sourced, non-hydrogenated palm oil in a local shop.

Like coconut oil, palm oil is very stable and solid at room temperature. It is perfect for frying at high temperatures. According to authors/ researchers Sally Fallon and Mary G. Enig, PhD, of the Weston A. Price Foundation, "palm oil is a stable, healthy, natural fat composed of saturated and monounsaturated fatty acids." (http://www.westonaprice.org)






























If you don’t have palm oil, then use ghee or coconut oil.  Personally, I think the combination of the two works the best. Coconut alone can overpower the taste of chicken.

1 chicken breast
1 egg
½ cup of polenta
½ cup of gluten free flour

Cut the chicken breast lengthwise into strips, then cut the strips in two. 
Whisk the egg in a bowl. In a separate shallow bowl combine the two flours.
With a fork (fingers get too messy when using hands) dip each strip in the egg then roll it in the flour.
Heat the oil in the pan and fry the prepared pieces of goujons  in ½ “ of palm oil, 3-5 mins on each side or until golden.



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Orange and Raspberry cupcakes


Mae and Woody went crazy over these.  instead of raspberry cream topping, you could also use lemon cream.  The base is very simple to make.   I used very small moulds, and if you do too, make sure you don't over cook them.   They take minutes to bake. Our oven here in France is very temperamental, and few came out a bit darker than I would have liked but none were wasted.







Base
1 cup of ground almonds
½ cup of gluten free flour
3 eggs (separated)
6 tbsp of maple syrup
1 vanilla pod
zest of 2 oranges
1 tbsp of coconut oil
1 tbsp of baking powder (gluten and aluminium free if possible)

Topping
1 cup of cashews soaked for at least 5 hours
1 tbsp of coconut oil
3 tbsp of honey
1/2 cup of raspberries (thaw first if frozen)

Beat the egg yolks with maple syrup and the extracted vanilla from the pod. Add ground almonds, gluten free flour, orange zest, coconut oil and the baking powder.
In a separate dish, cream the egg whites until they are stiff and create peaks. Slowly fold into the other mixture and gently mix so that the consistency stays fluffy and airy. Pour the mixture into cupcake moulds and bake in the preheated (fan heated) oven for 15mins, 160 degrees. Leave to rest until cool.

For the topping, blend the cashew nuts, coconut oil and honey until very smooth. You will need a good blender so that cashews blend very creamy. Add the raspberries and mix until the mixture is smooth. Pour the glaze into the piper and decorate each cupcake.

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... begins in France








































We are in my friend’s fantastic new house. I am starting to work on a book of children's recipes - free from gluten, sugar, and lactose. I have two little helpers/critics, tasting all the recipes, although, they are mostly interested in the frozen fruit lollies. They call it ice cream. Mae and Woody are two very different tasters - Mae is mainly into beans, chicken and broccoli whilst Woody prefers meat and cupcakes or anything sweet. more coming soon...



Aspet, Midi Pyrenees


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