Moroccan shredded chicken

Tags

cheese, chicken, cous cous, onion, peppers

but as I inadvertently forgot to cancel my subscription, I suppose I ought to make an effort and use my 15.3% remaining upload..

Well so much for getting back into my blog, so much has been happening lately I’ve just not had the time nor inclination, but as I inadvertently forgot to cancel my wordpress subscription, I suppose I ought to make an effort and use my 15.3% remaining upload..

This I’ve called

Shredded Moroccan chicken:

because it is, I got the idea from a chicken tinga meal I made the other week, which I didn’t take pictures of, but as it turned out so well I’ll redo it one day..

I mixed together some Lebanese seasoning, sumac and ras el hanout with some water and marinated the chicken in it for 10 minutes

Then I poached it on low with a lid on for about 20 minutes along with some peppers and onions

when the liquid had reduced somewhat I removed the chicken

 

and shredded it

Then it went back into the sauce for a few minutes more

In the meantime I made some tabbouleh

and a minted yogurt

then it was just a case of serving the whole lot together with some flatbread..

I didn’t make these I’m afraid, I bought them from Tesco.. eeeek!!

Definitely worth making, it was delicious

I also added some chilli cheese I had left over..

Well that wasn’t too difficult, I shall endeavour to get back into it..

The gluten free project..

Tags

baking, casserole, dumplings boar, flour, gluten free, sodabrad

and even if I say so myself, they were bloody gorgeous, I was really impressed with how light and fluffy they were..

A while ago, actually it was bloody ages ago, a friend on Facebook asked me to make some gluten free bread and give her the recipe, I never actually got round to it, but I did do a couple of experimental things to get the feel of gluten free flour and in my opinion, unless you are a diagnosed coeliac, don’t bother.
In fact I did a little research into gluten free and it seems that unless you are actually allergic to it, there is no reason why you should omit gluten from your diet, it doesn’t benefit you in any way, in fact you could be doing yourself more harm than good..

The first thing I made was some soda bread 

Gluten free soad bread

Quite simply combine all the ingredients, I didn’t measure anything out, I just guessed, into a dough, which is really silky and falls apart quite easily and shape into rolls with a cross cut..

and then bake..

I served them with a ham broth if I remember rightly..

and even if I say so myself, they were bloody gorgeous, I was really impressed with how light and fluffy they were..

So much so I was inspired to make some dumplings a few days later..

Gluten free dumpling:

As I was making a boar casserole I decided I’d make dumplings to go with it.

I used 4oz gluten free flour and 2oz suet.

Put them into the casserole

and cooked then as one usually would..

Absolutely revolting..
Everything about them, from the taste, texture and smell, in fact they totally ruined a really nice casserole, so don’t bother.

and that is the extent of my gluten free experiment, I have half a bag of flour left, so maybe I’ll attempt a loaf of bread one day..