Antony's pages of Gluten Free stuff

Marinate the chicken pieces with finely chopped shallot, half of the ginger, garlic and coriander powder, half of the Garam Masala, turmeric powder & seasoning. Keep it aside for 10 minutes.

Add the medium thick coconut milk to the marinated chicken and cook until the chicken becomes tender.

Heat oil in a pan and add mustard seeds, chopped shallot, Tamarind Concentrate, Cardamom Seeds and remaining ginger & garlic, chili and curry leaves. Slowly Sauté till the onion becomes soft. Add remaining coriander powder & Garam Masala. Fry it till the oil starts appearing. Add the chopped tomatoes. When tomato becomes soft add the cooked chicken, sauce and thick coconut milk. Combine well. Add and cook for further 5-7 minutes.

Serve with Warmed Gluten Free Garlic & Coriander Nan and Salad of Choice

Preheat the oven to Gas Mark 5    /    190°C     /    fan oven 170°C.

Using a sharp knife, cut a pocket into each chicken breast. Place 2 basil leaves in each pocket, then share the cheese equally between them. Close the pockets and wrap each chicken breast in a slice of Parma Ham.

Arrange in a shallow baking dish and add the stock and whisky. Season with some black pepper. Cover with foil and bake for 15 minutes, then remove the foil and bake for a further 20 minutes. Serve, garnished with extra basil leaves.

In a large, shallow bowl mix all the ingredients together. Using slightly damp hands shape the mixture into four 9cm/3½inch burgers, 1cm/½inch thick. Cover and chill for 20 minutes before cooking in an american style cast iron grill pan.

Cook using a grill pan. Treat the grill pan similarly to how you would treat an outdoor bbq. Brush the griddle lightly with oil before placing the food onto it, and cook using only high heat. .

Peel the sweet potatoes and cut them into ¼ inch by ¼ inch matchsticks.
Put them in a bowl and cover with cold, fresh water. Let them soak for 1 hour or up to overnight. Pour the water and sweet potato matchsticks into a colander, rinse with fresh water, then pat dry with paper towels. They should not be visibly wet, but they don't have to be bone dry.

Preheat oven to 425°F.
Line two half-sheet pans with heavy-duty foil and spritz lightly with non-stick cooking spray. Set aside.
Add half of the sweet potato matchsticks to a very large plastic bag. Sprinkle 2 teaspoons of the starch over the potatoes, cinch the top (trapping as much air in the bag as you can when you cinch it) and shake vigorously to coat the fries.
Empty the bag into a mixing bowl and use your hands to toss with 1 tablespoon of the oil and the paprika powder (if using).

Arrange the fries on the prepared pan in a single layer, not touching. Repeat with the remaining fries, starch, and oil. It is important to remember not to crowd the pans. If needed, you can always use another pan and bake another batch.

Arrange the pans in the oven so that one is in the top third of the oven and the other is in the bottom third of the oven. Set the timer for 15 minutes. After 15 minutes, use a stiff metal spatula or fish turner to get under the fries and flip them over. Remember to keep them in a single layer after flipping. Return the pans to the oven, rotating the pans from top to bottom and front to back. In other words, the one that started in the top third of the oven should end in the bottom third of the oven facing the other direction. Bake for another 10-15 minutes, or until they have browned and are cooked clean though.

Shut the oven off, prop the door open halfway, and let cool and crisp up further for 10 minutes before serving. Toss with salt to taste.