How to Make the BEST Roast Dinner! (Gluten free, dairy free, nut free, soya free, mustard free)

How to Make the BEST Roast Dinner! (Gluten free, dairy free, nut free, soya free, mustard free)

It’s that time of year and pretty much everyone is going to be having a roast dinner. Why not? Roast dinners are delicious, comfort food and so great for allergy sufferers too because it is so easy to make allergy free!

Below we’ve put together the works for a huge roast dinner. This will feed 10 hungry adults with a myriad of allergies and or intolerances.

We’ve even put together a little video of when we did it too, include our Roast Dinner Hacks -> our little secrets to making a phenomenal roast 😉

So without further ado, here is…

How to Make the BEST Roast Dinner! (Gluten free, dairy free, nut free, soya free, mustard free)

Prep: Easy peasy, get couple friends or family members to help with the peeling and chopping

Cooking time total 2.5 hours

Good to have 2 ovens

Serves 10 adults

Ingredients:

Crisps and dips to nibble on while cooking (this will stop the hunger pangs while everyone is smelling the beautiful roast dinner!)

The Roast:

  • 1 kg joint of beef (I chose a slow roast joint)
  • 2 x 1.5kg free range chickens
  • 18 sausages (approx 1.2kg)
  • 3kg potatoes, peeled and cut into 4cm x 2cm chunks
  • 1kg carrots, washed and cut into batons
  • 1kg parsnips, washed and cut into batons
  • 2 bulbs garlic, outer skin taken off and left in individual cloves (individual skins on)
  • 500g small onions, peeled and quartered
  • 2 broccolis, washed and cut into individual stalks
  • Fresh rosemary, leaves taken from storks
  • Salt and Pepper to taste
  • 300-400ml olive oil
  • Meat fat

Gravy:

  • Meat juices from the sausage pan and roasting trays
  • 250ml Red wine
  • 2 tsp gluten free plain flour mixed with 50ml cold water

 

Method:

  1. Preheat oven number 1 to 160C. Put the beef joint on a roasting tray or in an oven proof pot (that has a lid, if not use foil) and salt the skin of the beef and leave to sit for 15 minutes. Pour any blood into a jug and set aside to use with the gravy.
  2. Cover the beef with the lid or a double layer of foil, make sure the foil is not touching the top of the beef. Pop into the over on a middle shelf. Leave to cook for 2 hours or as per the pack instructions.
  3. Heat a tablespoon of olive oil in a frying pan. Put the sausages into the frying pan and brown on all sides. (The sausages don’t need to be cooked through because you will pop them in the oven later to finish cooking.)
  4. While the beef is roasting and the sausages are frying, prepare the vegetables: Peel and chop the potatoes (get some help!) and put into one very large pot or two medium sized saucepans. Chop the carrots, parsnips and onions and de-skin the garlic. Put the chopped carrots, parsnips, onions and garlic into a large mixing bowl once prepared.
  5. Wash and cut the broccoli. Put in a pan and set aside.
  6. Once the sausages are browned on all sides, transfer them in to an oven safe dish and set aside.
  7. Salt the chicken skins (this will help them go crispy in the oven) and pop the chickens into the oven with the beef. Follow the pack instructions for cooking. (Usually a 1.2-1.5kg chicken will take about 1.5 hours at 160C.)
  8. Boil a full kettle of water for the potatoes. You may need to do this two to three times depending on the size of your kettle. Once boiled, pour the boiling water over your chopped potatoes until covered. (I choose not to salt the water as I don’t leave the potatoes long enough to discolour.)
  9. On a high heat bring the pan to boil and then turn the heat down to medium and simmer for 10 minutes with the lid on.  After 10 minutes the potatoes should be half cooked. You will know this because when you prod a potato with a sharp knife, the outer edges of the potato will be pierced easily, but the inside will still be a bit hard. This is exactly the way you want it!
  10. In the sausage pan, add a glug of olive oil and a handful of the chopped fresh rosemary leaves and put on a low heat. Use a spatula to mix and lift some of the sausage juices that may be stuck to the bottom of the pan. Add the parsnips, carrots, garlic and onions and you can to the pan and mix. Try and make sure that they are all evenly coated in the oil and sausage juices from the pan. Once you have done that, transfer them to your mixing bowl of chopped veg and mix. Add another glug of olive oil and mix so that all the vegetables are coated in oil and juices. Now transfer the vegetables to a baking baking tray and set aside.
  11. Preheat oven number 2 to 180C fan.
  12. Once the potatoes have part boiled, put a strainer in the sink and pour the potatoes into it to drain away any excess water. Depending on how big your strainer is, you might have to do this twice. If this is the case, have your large baking tray or more likely two baking trays at the ready for your potatoes. Once the water has drained, shake your potatoes in the strainer to fluff up the edges of the potatoes. This will help make them lovely and crispy when roasted!
  13. Transfer your fluffed potatoes to your baking trays. Sprinkle a little freshly ground sea salt and pepper over them then pour over a glug of olive oil. Using a spoon or spatula, mix until each potato is coated in olive oil.
  14. Pop your potatoes and vegetable trays into the oven. The mixed vegetables on the top to start with and the potatoes below. Roast for 20 minutes and then take out the trays and stir so that they all have an even cook. Put the potatoes at the top of the oven and the mixed vegetables lower down. Continue to roast for a further 20-25 minutes until the potatoes are looking golden. To check the potatoes and vegetables are cooked, use a sharp knife to pierce a large piece of each vegetable, if the knife slides in easily to the middle the vegetable is cooked. If not, put them back into the oven for another 10-15 minutes.
  15. The chicken and the beef should be cooked by now. Take them out the oven and check. Use a knife to pierce a chicken leg. The juice should run clear and the meat should not be pink. If it is pink, put the birds back in the oven and cook for a further 15-20 minutes at 180C. To check a slow roast joint, the meat should be incredible easy to cut and a knife should slide through with no resistance. Take the meat off of its roast trays and place on a chopping board or plate to rest before being calved. Cover with some foil to keep it warm.
  16. At this point there should be about 15-20 minutes left of the potatoes and vegetables to roast.
  17. Boil the kettle, then pour over the broccoli. Bring to boil and then simmer with the lid on for 10-12 minutes until the broccoli is cooked. To check, pierce a broccoli stem with a sharp knife to check whether the middle is cooked, I prefer broccoli to be slightly al dente, but you might like it cooked a bit more or less.
  18. Pop the tray of sausages into the oven for 10-15 minutes to finish cooking.
  19. The last thing to prepare is the gravy. Separate the meat fat from the meat juices. You can either use a spoon to spoon the meat fat into a bowl or you can use one of these clever separator jugs. Set aside the fat for another roast dinner, then you can use the meat fats to coat your potatoes instead of olive oil! It tastes absolutely divine! Now that you have separated your meat juices, add them to a saucepan. If the meat juices are stuck to the bottom of a tray, add some boiling water and use a spatula to gently lift them up. Once done, add to the saucepan.
  20. Add the red wine to the meat blood (this will stop the blood from congealing when it heats) and then pour into your saucepan. Start to gently heat. Mix up the gluten free plain flour and cold water and then pour into your gravy pan. Turn the heat up to medium and gently stir. Keep stirring the gravy so that the flour doesn’t go lumpy at the bottom. Heat the gravy until it is at the desired thickness. If you want it thinner add some of the broccoli water, if you would like it thicker, keep heating and stirring until you are happy.
  21. Once cooked, take the vegetables and sausages out of the oven.
  22. Once the gravy is ready it’s time to start carving the meat and taking the food to the table!

 

What did you enjoy for Christmas? Leave us a comment below with your top tip! 🙂

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Turnip and Dill Soup – Gluten Free, Dairy Free, Nut Free, Paleo

Turnip and Dill Soup – Gluten Free, Dairy Free, Nut Free, Paleo

Leaves have started to fall, the days are getting shorted, October is here and autumn is now upon us. As the weather starts to get colder we are going to needs hearty meals to warm us from the inside out. One of our favourite types of warming dishes are soups!

Soups are so easy to make and what’s more there is such a glut of seasonal autumn vegetables you can take advantage of; pumpkins, turnips, potatoes, leeks, onions, carrots, parsnips and more!

Soups are also great because you can make a big batch of soup then freeze it! Hey presto! Gluten free freezer meals ready to go!

Below we start our Autumn Soup Series. This soup started as an experiment and has now cemented itself as a firm favourite in the EAS kitchen. Fresh but hearty, and so cheap to make!

turnip and dill soup - gluten free dairy free egg free nut free paleo

First up is our Turnip and Dill Soup. Who knew turnips could be front and centre in a dish?! This soup makes Turnips fashionable rather than the dumpy vegetable that your Gran might use!

And you know what the secret is? The dill enhances the freshness of the turnip flavour, while the honey/agave syrup balances its natural bitterness. Genius!

You have got to give it a try!

turnip and dill soup - gluten free dairy free egg free nut free paleo

Turnip and Dill Soup – Gluten Free, Dairy Free, Egg Free, Starch Free, Nut Free, Soya Free

Serves 4

Easy Peasy!

Ingredients:

  • glug of olive oil
  • 450g turnip, cut into 2cm x 2cm chunks
  • 1 red onion, roughly chopped
  • 2 large garlic cloves, crushed and roughly chopped
  • 1 tsp honey/ 1/2-1 tsp agave syrup
  • 500ml chicken or vegetable stock
  • 1 tbsp chopped fresh dill
  • salt and pepper to taste

 

Method:

  1. In a saucepan heat a glug of olive oil on a high heat.
  2. Add the turnip, red onion, garlic and honey/agave syrup to the pan and stir until completely covered in olive oil. Put the lid on the pan and turn the heat down to low. Let the turnip and onion steam in their own juices until soft, approximately 15-20minutes.
  3. Now add your stock and fresh dill to the pan and bring to boil. Check that the turnip has cooked all the way through by piercing with a knife. If it slides through easily the turns has cooked. When it has, pour the ingredients into a blender or a food processor to blend until your desired consistency. You can also use a stick blender and blend the soup in the saucepan it was cooked in.
  4. Season with salt and pepper to taste
  5. Serve with some crusty gluten free bread or enjoy on its own.

 

Also suitable for freezing! Divide up into portions and put in the freezer for a ready made meal. Store in the freezer for up to 2 months. Thaw thoroughly before reheating. Reheat using a microwave or in a saucepan on the hob until piping hot.

turnip and dill soup - gluten free dairy free egg free nut free paleo

What did you think?

Leave us a note using the comment box below. Did you do anything different? We’d love to know what you thought of this soup!

New Recipes On The Blog…

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Gluten Free Savoury Pancakes w/ Chicken, & Tomato-free Avocado Salsa

Gluten Free Savoury Pancakes w/ Chicken, & Tomato-free Avocado Salsa

gluten free vegan savoury pancakes served up with slice chicken, and a tomato free avocado salsa (pictured with a mayo free coleslaw, grated cheese and red pepper chutney)

Are you lacking in dinner inspiration? Are you struggling to come up with something interesting to feed yourself and your family? Well we have you covered. Something quick and easy you can through together with leftovers of freshly cooked meat and veggies. It’s also a dish you can get really hands on with – great for the kids! With these gluten free savoury pancakes you can cover them in toppings, roll them, dip them, tear them but you might not want to share them…

free from gluten wheat dairy egg nuts tomato soya mustard

 

One of our favourite parts of the meal is our tomato free avocado salsa! It’s takes about 10 minutes to make and you need to do is mash all the ingredients up in a bowl and then you’re done. Very quick, very easy and very little washing up! 😀

free from gluten wheat dairy egg nuts tomato soya mustard

What’s more this meal is completely gluten free, wheat free, nut free, peanut free, egg free and could be made completely dairy free and or vegan just depending on what toppings you choose. What a winner, not to mention delicious and so much to eat!

free from gluten wheat dairy egg nuts tomato soya mustard

So without further ado, we bring you…

free from gluten wheat dairy egg nuts tomato soya mustard

Savoury Pancakes With Chicken, and Avocado Salsa

Makes 6 pancakes

Serves 2-3 people

Ingredients:

  • 400g cooked chicken breast, sliced/shredded

Pancakes:

  • 55g ground rice
  • 35g tapioca flour
  • 40g coconut flour
  • salt to taste
  • 1 tbsp olive oil
  • 300ml water

Avocado Salsa:

  • 1 small garlic clove, finely diced
  • 1 handful finely diced red onion
  • 1 large avocado
  • squeeze of fresh lemon juice
  • 1/2 tsp ground cumin
  • 1/2 ground coriander
  • 1/4 tsp paprika
  • salt and freshly ground pepper to taste

 

Method:

  1. Make pancake batter: In a bowl mix the dry ingredients for the pancakes, make a well in the centre and add the oil then the water and mix until it looks like a runny grainy batter.
  2. Heat a frying pan on a high heat until hot. Test the pan by putting a little bit of batter in. If it sizzles straight away the pan is ready, if not heat a bit longer and then test again. When hot add 1-2 tablespoons of pancake batter, using the back of the spoon, spread until it forms a flat round shape. Fry until it has browned on the first side, about 3-4 minutes. Then flip it over and cook on the other side until it has browned also, about 3 minutes. Continue to do this until all the batter has been used up.
  3. While your pancakes are cooking you can prepare the avocado salsa. If you would like, fry the onions and the garlic until golden before adding to the avocado salsa for a richer flavour. Check on your pancakes.
  4. In a bowl, put all the fleshy goodness of the avocado and discard the skin and stone. Mash the avocado up a bit. Now add the rest of the ingredients and mixed until even. Check on your pancakes.
  5. Slice your cooked chicken breast.
  6. Check on your pancakes.
  7. Once you have used up al the pancake mix, you are ready to serve!

Add coleslaw, a green leaf salad and some grated cheese to the table and you are set for an absolute feast!

What did you think of this recipe? Did you adapt it for your allergies? Let us know by leaving a not in the comment section. We’d love to hear from you!

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Quick and Easy Nut Free Roasted Seeds

Quick and Easy Nut Free Roasted Seeds

I’ve had many people over the last few years about where they can find nut free seeds that don’t have a nut warning. Although it seems to me the vast majority of seeds you can buy in supermarkets have a warning label on them. What a pain!

However, it doesn’t have to be! Autumn is on it’s way and that means pumpkins and butternut squashes. So I thought, why not roast your own seeds, then you can guarantee they are free from nuts, peanuts and cross-contamination!

This recipe is sooooooo easy and take about 15 minutes from start to finish! Make a batch in advance and store them in an airtight container for later.

make your own nut free roasted pumpkin seeds

img_1425

Nut Free Roasted Seeds

Ingredients:

  • Seeds from 1 Pumpkin and or 1 Butternut Squash

Method:

  1. Separate the seeds from the flesh.
  2. Heat a frying pan on a high heat until piping hot.
  3. Add your seeds to the frying pan. Fry on a high heat until they have puffed up and dried out, approximately 10 minutes. Stir the seeds every couple of minutes while they are frying.
  4. Leave to cool on a plate and then they are ready.

img_1443

Use them in nut free muesli, grind them up as a replacement for nuts in pesto, mix with dried fruit and eat them as a snack.

For more flavours, why not try adding some crushed dried chilli, ground cumin and smoked paprika to your seeds for a fiery snack.

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Classic Pesto Recipe but without the nuts!

Classic Pesto Recipe but without the nuts!

Ever find yourself needing to throw together a quick dinner or make lunch a little more interesting? Our Nut Free Pesto is a great way to to make that happen. Add to a salad, mix in with pasta or chicken, even use in your sandwiches, nut free pesto has you covered.

This great little condiment can be made in advance and then put in the fridge for when you need it. What’s more it is so simple to make and tastes absolutely delicious!

 

Nut Free Pesto Recipe – Gluten Free, Egg Free, Paleo

Super Easy!

Ingredients:

  • 65g fresh basil leaves, roughly chopped
  • 3g fresh garlic, roughly chopped
  • 50g parmesan or grana pedano cheese, grated
  • 4tbsp extra virgin olive oil
  • salt and pepper to taste
  • lemon juice, optional

Method:

  1. Place the fresh basil, garlic, cheese and half the olive oil in a food processor and blend. Blend until you have the texture you prefer. If you like a rougher texture, use the pulse setting to achieve it. If you prefer a smoother consistency, blend for longer.
  2. Once have your pesto at your desired consistency, take out and put in a jar or bowl. Poor over the remaining olive oil and season with salt, pepper and lemon juice to your taste.

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Gluten Free Vegan Christmas Cake Recipe – Nut Free, Egg Free, Dairy Free!

Gluten Free Vegan Christmas Cake Recipe – Nut Free, Egg Free, Dairy Free!

Gluten Free Vegan Christmas Cake Recipe fruit cake dairy free nut free egg free

We’re sorry, it’s not quite christmas yet but we’re not sorry that it’s time to get one little, absolutely luxurious treat ready…Gluten Free Vegan Christmas Cake!

Yes that’s right, it is time to douce your dried fruits in copious amounts of brandy and bake a sweet allergy safe treat for Christmas! This particular recipe will show you how to create a decadently rich fruit cake. It is so simple, and the secret is that you make it well in advance, so that it has 3-4 months to mature.

What is most marvellous about this rich fruit cake is the fact that it is free from:

  • Nuts
  • Peanuts
  • Gluten
  • Wheat
  • Egg
  • Dairy
  • Soya
  • Suitable for coeliacs, vegetarians and vegans!

Christmas is all about celebrating with family and friends and we know that food is a big part. This recipe has the aim of being available and safe for everyone. (Non-allergy sufferers will not even know the difference!)

Gluten Free Vegan Christmas Cake Recipe fruit cake dairy free nut free egg free

Gluten Free Vegan Christmas Cake Recipe – Nut Free, Egg Free, Dairy Free!

Easy!

Slices: 10-20 (depends how big they are! But it is a rich fruit cake…)

Equipment:

  • 6” round heavy loose bottomed cake tin
  • Baking paper to completely line cake tin
  • Plain brown packing paper
  • Length of cotton string or twine more than double the circumference of the tin.
  • Small saucepan
  • Pastry brush

 

Ingredients:

Brandy Soaked Fruits:

  • 200g currents
  • 75g sultanas
  • 75g raisins
  • 40g glace cherries, quartered
  • 40g dried cranberries
  • 40g mixed peel
  • 50g dried apricots, chopped small
  • 45g brandy (plus more for feeding the cake once cooked)

For the cake:

  • 100g tapioca flour
  • 200g rice flour
  • 1/2 tsp sea salt
  • 1/4 tsp ground nutmeg
  • 1/4 tsp mixed spice
  • 110g dark brown sugar
  • 1 tbsp black treacle
  • 100g vegan margarine/100ml light olive oil
  • 1/2 lemon rind
  • 1/2 orange rind
  • 200ml coconut milk
  • 1 tsp gluten free baking powder
  • 1/2 tsp bicarbonate of soda
  • 1 tbsp white wine/cider vinegar

To decorate:

  • 2 tbsp apricot jam
  • 2 tbsp brandy
  • Dried and Glace Fruit (such as grace cherries, pineapple, apricot, orange slices, lemon slices etc)

 

Method:

  1. Brandy Soaked Fruits: Put all the dried fruits in a bowl with the brandy, cover and leave to soak overnight.
  2. The next day, preheat your oven to 140C. Grease and line the sides and bottom of a 6” round heavy loose bottom cake tin. Make sure the lined sides go up a couple inches past the top of the tin. You will also need a double thickness of brown paper and some cotton twine to tie around the outside of the cake tin and some baking paper folded in half and with a 50p piece size whole in the middle. (Why? The brown paper and baking paper covering is to stop the fruit cake from burning or becoming dry during its long baking time)
  3. In a mixing bowl add all the dry ingredients and mix until well incorporated. Make a well in the centre, then add all the wet ingredients. Beat until the cake batter is evenly mixed.
  4. Now add the brandy soaked fruit to the cake batter and mix until evenly distributed.
  5. Spoon the fruit cake batter into the cake tin and smooth the top, making it slope inwards slightly so that the cake will rise evenly.
  6. Now wrap the brown paper around the outside of the cake tin. Make sure that it covers the extra high baking paper used to line the cake tin. Use the twine to wrap around the brown paper covered tin and tie to hole in place. Now cover the top with the baking paper; make sure the hole is over the centre of the cake and that it is tucked into place.
  7. Put the cake on a shelf near the bottom of the oven and bake for 4 hours. (A Quick Tip: In a fan oven, sometimes the top baking paper cover can fly off. Use an extra oven shelf to hold it in place by positioning it above the cake so that it can hold the baking paper cover down.
  8. After 4 hours, check the cake is done by using a knife to pierce the centre of the cake. If the blade comes out clean the cake is cooked. If not, put back into the oven for another 20-30 minutes.
  9. Once cooked, take out of the oven and leave to cool in it’s tin until warm to touch. Once warm to touch, take the cake out of the tin and cool on a wire rack. *Leave the baking paper on the cake, this will help keep the cake moist over the coming months until Christmas.*
  10. Once the cake has cooled, use a kebab skewer to pierce holes in the the top of the cake. Now pour 2 tables spoons of brandy onto the cake. Let the brandy soak in. Once soaked in wrap the cake in baking paper paper, then foil and then cling film. Keep in a cool, dry and dark place, like the back of a cupboard.
  11. Every 2 weeks, feed your Christmas cake with a tablespoon of brandy until you are ready to serve the cake at Christmas!
  12. To decorate: You can decorate 2-4 weeks in advance if you would like. First make up the apricot glaze. Take a small saucepan, add the apricot jam and brandy and gently heat. While heating, stir until evenly mixed. Heat for approx 3 minutes, you don’t want to burn off the alcohol as this is what preserves the fruit cake.
  13. Take the baking paper from the sides of the cake and using a pastry brush, brush apricot glaze all over the top and the sides of the fruit cake. Now decorate the top of the cake with your dried and glace fruit. For any unglazed fruit, use your brush to cover with apricot glaze. This will make it all shiny!
  14. To store your cake for Christmas Day, wrap in cling film and put in a cool dry place away from sunlight. You might also want to put it in a cake box, just to make sure no one gets at it before Christmas!
  15. To serve, simply unwrap from the cling film and put on a presentation plate.

 

 

Gluten Free Vegan Christmas Cake Recipe fruit cake dairy free nut free egg free

Serve up with some vegan brandy cream, ice cream or custard! Yum! I can’t wait for Christmas!

Gluten Free Vegan Christmas Cake Recipe fruit cake dairy free nut free egg free

How do you make you Christmas Cake? Share your tips and tricks by leaving a note in the comments below!

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