Serves:  4
Free of: Gluten and top allergens

Ingredients

• 1 whole chicken, cut into 8 pieces
• 2 tbsp (30 mL) smoked paprika
• 1⁄4 cup (60 mL) olive oil
• Pinch salt and pepper
• 1 medium red onion, diced
• 1 each of red, orange and yellow pepper, diced
• 1 can white beans, rinsed*
• 2 tbsp (30 mL) fresh oregano, diced
• 4 cups (950 mL) chicken stock [Look for allergen-free, GF brand]
• Zest of 1 orange

*Note: If preferred, you can use chickpeas instead of white beans.

Method

1. In a large bowl, combine chicken pieces with smoke paprika and half the olive oil. Season with salt and pepper and combine.
2. Meanwhile, heat a Dutch oven over medium-high heat. Add remaining olive oil. Place chicken into pan, skin side down. Sear chicken on both sides until golden brown. Remove to plate and set aside.
3. To the pan, add onion, peppers, beans and oregano. Sauté 3-4 minutes.
4. Pour in chicken stock, bring to a boil. Add the chicken pieces.
5. Reduce heat to a simmer and cook, covered, for at least 15-18 minutes until chicken is cooked thoroughly.

Free of: All top allergens and gluten-free.

Ingredients

• 2.2 lbs (1 kg) stewing beef
• 1 ⁄ 4 cup (60 mL) vegetable oil
• 2  medium white onions, diced
• 12 cloves garlic, whole and peeled
• 4 carrots, peeled, diced
• 4 celery stalks, diced
• 12 button mushrooms
• 1 ⁄ 4 cup (60 mL) tomato paste
• 4 bay leaves
• 8 thyme sprigs
• 6 cups (1.5 L) beef broth [Look for allergen-free, gluten-free brand]
• 2 cups (475 mL) red wine [Substitute: use 2 more cups of stock instead]
• 12-14 baby potatoes

Method

1. Heat oven to 350° F. In a Dutch oven or large pot, heat oil over high heat. In 2-3 batches, brown meat and transfer to platter.
2. Add onion, garlic cloves, carrots, celery and mushrooms to pot. Sauté 4-6 minutes on medium heat.
3. Stir in tomato paste; cook 2-3 minutes.
4. Add the herbs, stock and wine to the pot. Bring to boil, return beef to pot, cover with an oven-proof lid or foil. Place pot in oven and cook for 1 hour.
5. Meanwhile, boil potatoes until lightly cooked. Drain, set aside.
6. Add potatoes to stew. Cook a further 1½ hours in oven.
7. Ladle into soup bowls; serve and enjoy.

Serves 4-6

Free of: All top allergens and gluten-free

Chef’s Note: Steak without the heaviness. Indulge in this perfect patio salad with its note of citrus.

Ingredients

• 2 strip loin steaks
• 2 heads Boston lettuce, washed
• 1 large carrot, peeled, thinly sliced
• 1 small red onion, sliced
• 2 oranges, segmented, juice reserved
• ¼ cup (60 mL) fresh mint leaves, torn
• 1 clove garlic, minced
• ¼ cup (60 mL) olive oil
• Salt and pepper

Method

1. Heat barbecue to medium-high. Rub steaks with a little olive oil. Season with salt and pepper.
2. Cook steaks for 4-6 minutes on each side, or until cooked to your liking. Set aside to rest and cool.
3. Segment oranges over a small bowl. Reserve the juice in bowl.
4. Spread out lettuce leaves on a platter. Top with carrot, red onion slices, orange segments and mint.
5. To make dressing, whisk together reserved orange juice, garlic, olive oil, salt and pepper.
6. Slice steaks thinly and place onto salad. Drizzle dressing over salad and serve.

Recipe by Simon Clarke

First published in Allergic Living magazine, Summer 2010.
To order that issue or to subscribe, click here.

© Copyright AGW Publishing Inc.