Curries are one of my absolute favourites. I love experimenting with different ingredients and spices. For me, it is more about the taste, than the heat of the dish. You can always add a bit more curry powder but without the right spices it doesn’t always taste right.
Chicken Jalfrezi is a classic curry dish, originally created to use up leftovers by frying them in peppers and onion. This recipe serves 2 people and is syn-free.
2 chicken breast fillets
1 large onion sliced
1/2 red and 1/2 yellow peppers deseeded and sliced
1 tin of tomatoes – chopped
Salt and pepper
1/2 tsp cumin seeds
1/2 tsp chilli powder
1 tsp garlic granules
1/2 tsp ground ginger
1 tsp curry powder
1/2 tsp ground cumin
1/2 tsp ground coriander
very low fat natural yoghurt and chopped cucumber to serve
cooked white rice
Or use beef, port or lamb.
Cut the chicken breasts into strips and fry in Frylight until cooked through.
Spray a separate frying pan with Frylight and add the cumin seeds, onion, peppers, garlic and ginger and fry for about 8 minutes.
Transfer the chicken to the mixture and stir well.
Add the curry powder, chilli powder, cumin, coriander, salt and pepper and fry for 1-2 minutes.
Stir in the tomatoes. Cover, reduce the heat to low and cook for about 5 minutes.
Serve with a side dish of very low fat natural yoghurt and chopped cucumber.
I had a fantastic evening out for a friend’s husband’s 60th birthday do. The company was good, the atmosphere was good and the music was very funky 70s.
I had a large lunch to make sure I wouldn’t be hungry as I didn’t know what I’d be able to eat at the buffet. The last event I ate out at left me glutened and I was a little wary. However, my friend had been dropping hints such as, “What type of bread do you eat?” and “Can you eat custard?”. I assumed she was preparing something nice for me, and as she is good at baking I was quite excited.
She reassured me about the food and put all the wheat-free items on the same platter, clearly labelled. There were sandwiches and THREE desserts! Across the buffet there was also salad, veg and fruit that I could eat freely. All credit to my friend, the food was delicious. The homemade dessert was very tasty and I’ll be asking for the recipe to share with you all soon. I did go back for seconds of everything so I slipped off the Slimming World wagon a bit. I’m back on today and not worrying about it. I don’t do that very often and I’m just focusing on the fact that I’ve enjoyed myself. I know we can get glutened, even in our own kitchens, where lots of care has been taken. I’m so glad I didn’t, partly because my friend went to all that trouble.
Worried about eating out at a buffet?
Let the hosts know well enough in advance. Give them a couple of ideas of things they could do for you.
Eat plenty before you go. There’s nothing worse than sitting hungry, watching everyone else eat.
Focus on the celebration. You are there for an occasion (maybe a birthday) not the food! Have a drink, soak up the atmosphere, socialise and get dancing.
Worried about catering for a coeliac at your buffet?
Make sure your guest knows where the gluten-free foods are at the buffet.
Put the gluten-free foods on separate, labelled plates.
Don’t use the same knife to cut the sandwiches and cakes, and be careful about cross-contamination from using different knives in the butter. Consider making the gluten-free sandwiches first when you’ve opened the butter so that there is less risk.
Make sure other people involved in arranging the food know about cross-contamination so they don’t touch ordinary bread and then gluten-free bread.
Fresh fruit is a lovely dessert but please provide something a bit naughtier. Buy ready made gluten free desserts so you know you won’t be glutening your guest by mistake with your baking. Marks and Spencers and Mrs Crimbles are always good.
Don’t worry too much. Your guest is there for the celebration, not the food. They will be happy about any effort you have gone to, as this is often a rare occurrence.
A speedy mid-week recipe for Chilli Beef. I used chunks of beef but you could use mince or Quorn if you’d like. It’s great for making up in bulk and freezing for future meals. Mine was served on a bed of crushed Charlotte potatoes. You might like it on rice or as a topper for your baked potato.
The meal is free on Slimming World and gluten free.
Chilli beef on bed of crushed Charlotte potatoes
200g beef pieces
1 Knorr beef stock cube
1 onion diced
2 carrots in slices
1 aubergine diced
1/2 tin of sweetcorn
tin of red kidney beans
tin of baked beans
2 tins chopped tomatoes
2 tbsp chilli flakes
2 tsp chilli powder
1 tsp dried thyme
boiled Charlotte potatoes
Lightly fry the onion in Frylight for a few minutes.
Add the beef pieces and cook thoroughly.
Add the carrots and aubergine and lightly fry for 3 minutes.
Add the sweetcorn, kidney beans, baked beans, tomatoes, chilli flakes, chilli powder and thyme.
Bring to the boil, then simmer for 15-20 minutes.
Meanwhile boil the potatoes.
Put the potatoes on a plate first, lightly crush with a potato masher and then top with the chilli beef mix.
This recipe is perfect for Slimming World as all the ingredients are synfree. I was really surprised that the Amoy noodles were as they are part cooked – but I checked online and they are. The whole dish is gluten-free if you use gluten-free soy sauce. I used Kikkoman Tamari Gluten Free Soy Sauce but there are others on the market.
200g diced chicken (cooked)
Amoy straight to wok ribbon rice noodles 150g pouch
Pak Choi chopped
Handful of mangetout
Yellow and red peppers diced
Soy Sauce (Gluten free variety)
In Frylight lightly fry the onion and peppers.
Add the cooked chicken pieces and ginger paste and stir well.
After 2 minutes add the pak choi and mangetout and a splash of soy sauce.
After 1 minute add the noodles with a few more splashes of soy sauce.
On Slimming World we are used to not eating too much bread but many of us fit a slice or two into our Food Optimising each week. What gluten-free bread can we have on Slimming World? Of course we can have any bread and count it as syns but it’s much better to use a ‘b’ option and save the syns for something nicer (wine, chocolate, both…)
I personally like Schar’s bread rolls. They last a few months unopened and once opened last for about a week. Currently there are 4 in a pack for £2 from Tesco’s. Each 50g roll counts as a ‘b’ option.
Bfree do a wide range of products including wraps which are really tasty (£3.50 a pack at Tesco’s). I like the wraps lightly fried to eat instead of chapatis. ‘b’ options: 1 x 55g Stone Baked Pitta Bread, 2 slices Brown Seeded Loaf (from 400g loaf), 1 x 60g Soft White Roll or 1 x 42g Multigrain Wrap.
You can have 2 slices of Genius Brown Bread (from 350g loaf) or 1 slice of Genius Triple Seeded Bread (from 560g loaf).
Glutafin also have a wide range and the following count as healthy ‘b’ options: 1 x 50g part-baked white roll, 2 slices of white bread (from 400g loaf), 5 High Fibre crackers or 1 slice of seeded bread (from 400g loaf).
As a general rule you may also have 2 x medium slices of gluten-free wholemeal or multigrain bread as your ‘b’ option.