Rick Grant’s Blog

Rick Grant portrait

 Chef and expert in Gluten Free, Fodmap and Allergen Friendly food production and development.

Author of 5 best selling cookbooks

Founder of Australia’s first online Gluten Free & Allergen Cooking School – Rick Grant Cooking School

 

 

 

Hello Again…

Spring is finally here and hopefully with it brings some warmer weather.

The inner poet in me, such that it is, leads me to recite the following saying… “Spring has sprung, the grass is riz, I wonder where the birdies is…!”

Having stated this poignant saying, we now turn our attention to the Spring season and more importantly Spring festivities.

Spring is one of my favourite seasons, with the flowers bursting out of their winter hibernation, the grass starting to move and grow (meaning that mowers have to be bought out of mothballs!) and fruit trees starting to flower which means that a bounty of fresh juicy fruit is to come.

There are also the numerous festivities such as the Spring Racing Carnival, Champagne to toast and drink, Spring Fashion Week, Champagne (again) to toast and drink, and of course the AFL Grand Final…. and did I mention Champagne to toast and drink…Hic!

To kick off with my Spring cleaning I firstly like to clean down the barbecue, that has laid dormant and neglected over the Winter period, and start cooking some delicious dishes that we can also eat outdoors in the Spring sunshine.

I devote the following recipes to the barbecue that will herald in the Spring Season!

Festive Frivolities mean Barbecue Season is Here!

For Coeliacs and Fodmap Diets, beware of your friends’ barbecue! This is the main cause of cross-contamination as there are many marinades, both bought and homemade, salad dressings and mayonnaise that contain gluten, onion and garlic.

Sausages are also a Gluten Free and Fodmap minefield as many contain gluten, onions and garlic. Also be aware that many barbecues have been ‘cleaned’ with a splash of beer!

When you go to your next barbecue why not take my Marinated Lamb Cutlets in their own aluminum baking tray.

Just place the tray onto the grill plate on medium heat and turn as they cook through. Once cooked, place onto a large platter and serve. (See Recipe below).

Marinated Lamb Cutlets

Serves 4

Ingredients:

  • 12-14 Lamb Cutlets (Slightly flattened)
  • ½ Cup Red Wine
  • 1 Tablespoon Tomato paste
  • 2 Teaspoons Gluten Free Soy Sauce
  • Salt and Ground Black Pepper
  • Pinch Dried Chives
  • Pinch Dried Parsley
  • Pinch of Dried Rosemary
  • 1 Sprig Thyme

Method:

Place the Cutlets into a large oven tray.

Combine all of the other ingredients in a bowl and mix well, then pour over the Cutlets.

Using tongs mix the Cutlets through the marinade to ensure that all are covered.

Cover with cling film and leave in the fridge for 2 hours.

Preheat barbeque plate to medium. Remove the Cutlets from the fridge and place into the aluminum tray and place onto the barbeque. Turn the Cutlets frequently to ensure that they do not burn. Cook for approx. 8-10 minutes or until they are cooked to your liking.

Serve with a seasonal green salad.

(* Tip – roll the bone tips with aluminum foil once cooked to make them easier to eat).

I also have a delicious marinade for chicken as well. Why not give this a go when you and going to have a barbecue.

Chicken Barbecue Marinade

Ingredients:

  • 2 kg diced chicken pieces (skin removed)
  • 3 tablespoons gluten free soy sauce
  • 3 tablespoons gluten free tomato sauce
  • 2 teaspoons grated ginger (optional)
  • Grated rind of one large lemon
  • Juice of one large lemon
  • 2 tablespoons chopped coriander (optional)
  • 1 tablespoon brown sugar
  • 1 tablespoon golden syrup
  • 2 teaspoons five spice powder
  • Salt and Pepper to taste
  • Glass tray to allow chicken to marinate
  • Aluminum tray to cook in

Method:

Pierce the chicken pieces with a fork the place the chicken pieces into a glass tray.

Combine all of the marinade ingredients in a bowl and mix well, then pour over the chicken.

Using tongs mix the chicken through the marinade to ensure that all are covered then cover with cling film and leave in the fridge for 2 hours.

Preheat barbeque plate to medium. Remove the chicken pieces from the fridge and place into the aluminum tray and place onto the barbeque. Turn the chicken pieces frequently to ensure that they do not burn.

Cook for approx. 10-15 minutes or until they are tender and cooked through.

Serve with serviettes. Sticky but very tasty!!

 

Enjoy this delightful season and what Spring has to offer, until next time…

Bon appétit!

Yours in Good Health,

Rick Grant

www.rickgrantcookingschool.com.au

Email: info@rickgrantcookingschool.com.au

 

Click here to read more about Rick

Click here to view Rick’s recipes

  

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