2020 · Blogging · Church of England · Clergy Wife · Dairy Free · England · Fish · Food · Gluten Free · Left Handed · Rural · Vicarage · Vicarage Kitchen

From the Vicarage Kitchen – Dairy & Gluten Free Fish Pie

IMG_0084Waiting to go into the oven but forgot to take a photo when it came out!!!

 

I love fish and a good fish pie.  I know from experience that it is impossible to find dairy & gluten free Fish Pie on a restaurant menu but that shouldn’t stop us allergy sufferers from creating one ourselves!   This fish pie is not only tasty but it is easy to make.   The recipe is as follows:

Dairy & Gluten Free Fish Pie (Serves 3- 4)

Ingredients

500g Fish Pie Mix.  (I get mine from my fishmonger.  If you can’t get fish pie mix, make up your own.  You will need about 350g white fish such as haddock and 150g of smoked haddock.  I like to add a bit of salmon to my mix.  The addition of salmon makes it luxurious!)

300ml dairy free milk ( I used rice milk)

1 onion peeled

1 bay Leave

1 tbsp olive oil

75g gluten free flour

3 hard boiled eggs – shelled and cut into quarters

Salt (You can add pepper too if you like)

Topping

4 medium sizes Potatoes  ( I used organic potatoes)

olive oil (about 3-4 tbsp)

Salt

Method

1. Preheat oven to 200c.

2. Put the fish pie mix, milk, onion, and bay leave in a saucepan and bring to boil over a gentle heat.

3. Simmer for 2 minutes and then remove from heat.

4. Cool for 30 minutes.

5. Strain and reserve the liquid. Discard the onion and bay leave.

6. Flake the fish and remove any bones.

7. Heat olive oil in a saucepan and add the flour. Cook for about 1 minute.  Gradually add the reserved liquid while stirring all the time.

8. Take it off the heat and add the flaked fish.  Add the quartered boiled eggs and season well.  Pour the mixture into a pie dish.

9.  Bake in a hot oven for 20 minutes or until the potatoes turn a golden brown and start to colour.

10.  Serve with peas.

11. Enjoy!

 

 

 

 

2020 · Blogging · Butcher · Church of England · Clergy Wife · England · First World Problems · Food · Gluten Free · Handmade · Health · Left Handed · Rural · Vicarage · Vicarage Kitchen

Veal Burgers & Smoke Alarm

On Saturday evening, We had homemade veal burgers.  I got the mince veal from my Scottish butcher.  I prefer veal to beef as it is tender and easy to cook.  The Mhinisteir likes veal too.

I did all my preparation for the burger on Saturday morning so all I had to do in the evening was to cook the veal burgers and assemble them.

By lunchtime, my usual health woes were beginning to plaque me so I had to have a lie down.  It was soon time for dinner but I was only feeling slightly better.  However, I decided to soldier on and cook the veal burgers.  I am not a fan of barbecues so I usually cook my burgers in the oven.   Unfortunately on this day, the oven got very smoky.  I only had it professionally cleaned about afortnight ago so am not sure what happened there.  The next minute the smoke alarm went off. The Mhinisteir went into an almighty panic and started closing the windows. Yes, you read it right.  He started closing the windows!!!! Why?  He didn’t want the neighbours to hear the alarm.  I thought it was hilarious.  I instructed him to wave a tea towel at the alarm while I started opening the windows.  Thankfully the alarm stopped beeping just after a few minutes and calm was restored in the Vicarage Kitchen.

Oh by the way, The veal burgers were lovely too!!!

2020 · Baking · Blogging · Cake · Church of England · Clergy Wife · Dairy Free · England · Food · Freezer · Gluten Free · Handmade · Rural · Vicarage · Vicarage Kitchen

My Secret Cake Stash

I try to have a secret cake stash tucked away in our freezer.

Whenever I bake a cake, once it has cooled,  I cut two small pieces of the cake, put them in a foil and stash them away in the freezer.

On a day like yesterday, when I felt like a cake with my cup of tea but didn’t have any freshly baked cake, I raid the freezer.  I never label my cakes because one is ever so grateful to get their hands into ANY cake (Tried and Tested Method😬) !

2020 · Blogging · Church of England · Clergy Wife · Dairy Free · England · Food · Gluten Free · God · Left Handed · Roast Chicken · Rural · Vicarage · Vicarage Kitchen

From the Vicarage Kitchen |Dairy & Gluten Free|Simple Roast Chicken with Gravy

I love a good roast chicken.  Roast Chicken is what we have for lunch most Sundays.   It is so easy to prepare as the oven does all the hard work and the chicken ALWAYS comes out moist.  You can’t go wrong! The recipe for my simple roast chicken is as follows:

Simple Roast Chicken

1 Whole Free Range Chicken

1 Whole Lemon

A few cloves of garlic

About 3 tablespoons of olive oil

Salt and Pepper to season

Method

  1. Preheat oven to 150c.
  2. Pop the chicken into a roasting tin along with the unpeeled cloves of garlic.
  3. Rub the olive oil all over the chicken.
  4. Cut lemon in half.  Squeeze one half all over the chicken.  Place the other half (unsqueezed) inside the cavity of the chicken. Place the squeezed half in the tin.
  5. Season the chicken well with salt and pepper.  I like to use Maldon salt flakes.
  6. Pop the chicken in the preheated oven for about 2 hours.   You will notice that the temperature is lower than usual recommended temperature for roast chicken.  It will take longer for the chicken to cook but the chicken will come out super moist.
  7. Remove the chicken from the oven.  Make sure that the juice is clear when pierced.
  8. Once cooked, let chicken rest for at least 10 minutes.
  9. In the meantime, mash the roasted garlic(that was roasting with the chicken) in the pan and mix it in the pan with the juice from the chicken which will become the gravy.
  10. Strain the gravy into a gravy boat and remove the excess oil that would have gathered at the top.
  11. Carve the Chicken and serve it with roast potatoes, vegetables, Yorkshire pudding and gravy.
  12. Enjoy!

Tip:  Pop the carcass into a bag and into the freezer to make your own stock for soups etc at a later date.  That way, nothing of the bird is wasted.  

2020 · Baking · Blogging · Cake · Church of England · Clergy Wife · Coronavirus · Dairy Free · Food · Gluten Free · Handmade · Left Handed · Rural · Vicarage

Baking with Rice Flour

Yesterday, I successfully baked my Gluten and Dairy Free |Simple Banana Cake using rice flour.   I have never used rice flour in my baking before so was pretty pleased with the results.  I was forced to use rice flour as I still can’t get hold of gluten free flour anywhere.

You can use the above mentioned recipe but substitute the gluten free flour with rice flour plus half a teaspoon baking powder.

 

 

2020 · Baking · Bananas · Cake · Church of England · Clergy Wife · Dairy Free · England · Gluten Free · Left Handed · Rural · Vicarage · Vicarage Kitchen

From the Vicarage Kitchen |Gluten and Dairy Free |Simple Banana Cake

IMG_0073I love bananas.  This cake is very easy to make as it can all be done in a food processor.  It tastes yummy too.   The recipe is as follows:

Preheat oven to 170c

Ingredients

115g Dove Gluten Free Self Raising Flour

115g Stork baking block

115g Caster Sugar

1/2tsp Vanilla Paste/extract

1 riped banana

2 eggs

Method

1. Put the eggs, stork, sugar and vanilla paste into the food processor and mix until all the ingredients are well mixed.

2. Add the banana and mix again until it blends into the mixture.

3. Finally add the flour and mix it in quick short bursts until well blended.

4. Pour into small loaf tin and bake for about 20-25 minutes.

 

Tip: If you have an overly ripe banana, pop it in the freezer and you can use it for this recipe.