Free of: Gluten and all top allergens

Ingredients

• 2 lbs (900 g) boneless, skinless chicken breast
• 1 tbsp (15 mL) curry powder
• 1 tbsp (15 mL) honey
• 1 tbsp (15 mL) chili powder
• 2 cloves garlic, finely chopped
• 1 ⁄4 cup (60 mL) fresh basil, chopped
• 1 ⁄4 cup (60 mL) allergy-friendly vegetable oil
• 1 8 oz package (250 g) rice vermicelli
• 1 bunch green onions, finely sliced
• 1 cup (250 mL) coriander leaves, packed
• 1 ⁄2 cup (125 mL) mint leaves
• 1 red pepper, seeded, thinly sliced
• Salt and pepper to taste

Dressing

• 2 tbsp (30 mL) seasoned rice wine vinegar
• 2 tbsp (30 mL) umeboshi vinegar* [Substitution: same amount of rice wine vinegar]
• 1 tbsp (15 mL) sugar
• 2 tbsp (30 mL) chili sauce (medium thickness)
• 1 ⁄2 cup (125 mL) vegetable oil

*Vinegar derived from a Japanese plum; available in health food stores and online.  

Method

1. Combine curry powder, honey, chili powder, garlic, basil and vegetable oil in a large bowl. Add chicken and toss to coat. Cover and marinate for 45 minutes.
2. Place rice noodles in a large bowl and cover with boiling water. Soak for 8-10 minutes or until soft. Drain well and set aside.
3. Pre-heat barbecue on high. Grill marinated chicken, turning once, 8-10 minutes or until cooked through. Remove to a plate and tent with foil. Let rest 10 minutes.
4. Place all dressing ingredients in a small bowl and whisk thoroughly.
5. Cut chicken into 1 ⁄ 2-inch cubes. Add chicken (and any juices), onion and red pepper to noodles. Toss with dressing and season with salt and pepper.
6. Put salad onto serving dish, garnish with mint and coriander and serve.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order the magazine, click here.

Free of: Gluten and all top allergens; optional sulphites.

Ingredients

• 2 zucchini
• 2 eggplant
• 1 each red, yellow and orange pepper
• 1 bunch carrots
• 4 portobello mushrooms
• 2 bunches green onions
• 2 tbsp (30 mL) rosemary
• 2 tbsp (30 mL) thyme
• 4 cloves garlic, minced
• 1 ⁄4 cup (60 mL) balsamic vinegar [for sulphites sensitivity, substitute rice wine vinegar]
• 1 ⁄2 cup (125 mL) olive oil
• 1 tsp (5 mL) salt
• 1 tsp (5 mL) pepper

Method

1. Slice zucchini and eggplant on the bias in thick slices.
2. Seed and quarter peppers. Halve carrots lengthwise.
3. Trim green onions and portobello mushrooms.
4. In a large bowl combine all remaining ingredients and toss over vegetables.
5. Grill vegetables 2-4 minutes on each side; halve mushroom.
6. Arrange on a platter and serve.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order the magazine, click here.

Free of: All top allergens except sulphites (vinegar) and gluten-free

Ingredients

• 12 chicken thighs or 6 whole legs, washed and patted dry
• 2 tbsp (30 mL) vegetable oil

BBQ Sauce

• 2 tbsp (30 mL) vegetable oil
• 1 cup (250 mL) onion, minced
• 2 cups (475 mL) fresh tomatoes, diced
• 1 cup (250 mL) tomato juice
• 1 ⁄4 cup (60 mL) fresh orange juice
• 1 ⁄2 cup (125 mL) cider vinegar
• 1 ⁄2 cup (125 mL) brown sugar
• 2 tbsp (30 mL) molasses
• 1 tbsp (15 mL) chili powder
• 1 tbsp (15 mL) paprika
• 1 tbsp (15 mL) salt
• 1 tsp (5 mL) ground pepper

Method

1. In a large saucepan, heat oil over medium heat. Add minced onion, cook 6-8 minutes until golden, stirring often.
2. Add remaining sauce ingredients and bring to a boil. Reduce to a simmer and cook, uncovered, 45 minutes to 1 hour, until thickened.
3. Purée the sauce in a blender. Set aside.
4. Place chicken in a large bowl. Pour sauce over, mix, then cover and marinate in the fridge for one hour.
5. Pre-heat barbecue to medium-high heat. Oil the grill racks. Cook chicken skin side down 2-3 minutes, then turn for a further 2-3 minutes. Bring heat down to medium-low. Basting often with sauce, barbecue 12-14 minutes until cooked through.

Pairs nicely with the Fresh Corn Succotash (pictured).

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order the magazine, click here.

Serves 4-6

Free of: gluten and all top allergens

Ingredients

• 4 lbs (1.8 kg) chicken wings
• 1 tbsp (15 mL) ground cumin
• 1 tsp (5 mL) ground cinnamon
• 1 tbsp (15 mL) salt
• 1 tsp (5 mL) garlic powder
• 1 tsp (5 mL) cayenne
• 1/4 cup (60 mL) allergy-safe vegetable oil
• 1/2 cup (125 mL) summer blossom honey
• 1 tbsp (15 mL) lemon zest

Method

1. In a large bowl, stir together cumin, cinnamon, salt, garlic powder, cayenne and oil.
2. Add chicken wings to bowl and coat with spice rub. Cover and refrigerate.
3. Pre-heat barbecue on medium-high.
4. In a small bowl, mix honey and lemon zest together. Set aside.
5. Lightly oil the grill. Cook wings on grill for about 12-14 minutes, turning often, until cooked through.
6. Brush honey lemon glaze over wings until coated. Continue to cook for 2-4 minutes.
7. Transfer to a platter and serve with cut carrots and celery.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order the magazine, click here.

© Copyright AGW Publishing Inc.

Free of: Gluten and top allergens. Contains mustard.

Ingredients

• 2 lbs (900 g) beef tenderloin*
• 1/4 cup (60 mL) olive oil
• 1/4 cup (60 mL) fresh thyme, finely chopped
• Pinch of salt and pepper
• 2 large bunches (4 cups) watercress, washed

Method

1. Pre-heat grill on high. Rub beef with 3 tbsp of olive oil, thyme, salt and pepper. Coat well and set aside 10-15 minutes.
2. Grill tenderloin until seared on all sides. Reduce heat to medium and continue cooking with the lid closed, 12-15 minutes for medium-rare. (Internal temperature of 130°F for medium-rare, 140°F for medium taken with a probe thermometer.) Remove beef from the grill, tent with foil and let stand for 15 minutes.
3. Arrange watercress on a serving platter. Thinly slice beef and arrange on top of watercress.
4. Drizzle generously with vinaigrette (see next page) and serve.

*Note: Budget-friendly flank steak also works ­well. Follow the same method, but adjust cooking time. Grill over high heat 4-6 minutes per side for medium rare.

Next Page: Arugula Vinaigrette