Recipe: Pho-King Good Chicken from Nigel Slater

I adore simple, fresh tasting recipes with modest affordable ingredient lists.
And that is exactly what you get from Nigel Slater's Eat. This sunshine-yellow cloth covered book of fast food is my current obsession and today I'm going to share my version of his 'Roast Chicken Pho'. I'd tweaked things here and there to make sure they are 100% gluten free and added things to suit my tastes.

1 tablespoon of soy sauce (gluten-free soy sauce can now be found in most supermarkets)
1 tablespoon of local honey
1 tablespoon of mirin (or if like me you have no idea what that is dissolve a small amount of sugar in white wine vinegar - thank you google)
4 chicken thighs (or 6 legs!)
800ml stock (homemade is best but if you are stock-less a Callo Stock  Cube will just about suffice)
6 'coins' of ginger (That's slices to me and you)
juice of 1 lime
3 whole star anise
1 garlic clove
shredded greens or chard or pak choi
rice noodles
bean sprouts
half a long red pepper
2 spring onions
100g of rice noodles

Mix the soy, honey and mirin (or alternative) in a small roasting tin and marinade the chicken (I left mine for about an hour).
Transfer the chicken into a cast iron pan and brown the skins slightly before popping into a preheated oven at 200C for about 30 minutes.
Warm the stock, ginger, lime juice, star anise and garlic.
Stir fry the veg and noodles lightly adding a small ladle of stock.
Remove the chicken from the oven - slice off the good meat and pour the sticky brown sauce over the noodle and veg concoction.
Fill the bowls with a nest of veg, noodles and chicken then top with a healthy ladle of steamy stock (I drained mine as I didn't fancy having chunks of garlic and/or star anise in my broth.

As I said...a Pho-King Good Chicken dish with lots of spice and plenty of veggies.
Please let m know if you give this a try - I'd love to see pictures and hear suggestions/improvements!

Recipe: Homemade Gluten-Free Granola

I have always been a cereal girl. Weetabix, Cheerios and Shredded Wheat have been my friends for a long time and now, suddenly, my grainy reliable chums have revealed themselves to be arch enemies of my poor damaged gut.

As a busy twenty-something teacher it is often hard to find time to prepare balanced wholesome breakfasts in the morning so having something I can tip into a bowl and cover in fruit and yoghurt is important. Having searched through multiple Pinterest feeds and hashtags of #GlutenFreeBreakfasts I was faced with lovingly crafted concoctions of avocado, eggs and seeds. All of which looked delicious...but time consuming*

*Disclaimer: When you're trying to iron a shirt, plan a lesson and drink coffee all in the space of 5 minutes even boiling an egg can seem time consuming.*

And then I discovered Homemade Granola.

The options for this recipe are endless and I intend to explore them all. This, however, is my first and, in my opinion, very successfully attempt.

1 bag of gluten Free Oats
1 small bag of dried Shredded Coconut
1 cup of almonds (Sliced or whole)
half a cup of brown sugar (Opt.)
1 tablespoon of cinnamon 
Pinch of salt
2 large tablespoons of honey
1 large tablespoon of coconut Oil
1 teaspoon of vanilla essence
Chia Seeds / Flaxseed / Dried fruit (Opt.)

Preheat the oven to 150 degrees C
Pour the first 5 ingredients into a huge mixing bowl.
Stir
Heat the honey, oil and vanilla essence over a low heat until melted
Add the remaining, optional, ingredients to the dry mixture and pour the melting honey mixture over the top.
Stir well
Line a large roasting pan with baking parchment
Tip the mixture into the roasting pan and put in the oven for 40 minutes.
Stir every 10 minutes to create an even bake
Allow to cool then break up any larger pieces.

Et voila! It's as simple as that! I've stored mine in an extra large kilner jar and intend to dig into it daily.


I know this recipe with contain more sugar than some people like but it is easy to adapt/tweak to your needs and tastes. This morning I teamed mine with fresh peach, raspberries and natural yoghurt alongside a large mug of peppermint tea - morning bliss.

Planning / Shopping / Cooking Gluten Free #1

Adapting to any new diet is hard work. Adapting to a gluten free diet is very hard work.

As a busy teacher I have found the last 3 three weeks very difficult, I have not been organised, I have spent too much money on poor quality food and I have not been getting the nutrients my body needs.

Enter The Summer Holidays. Six glorious weeks of time for me, myself and I.

Whilst I still need to find time to write a dissertation, re-decorate our spare room and give my vegetable patch some long overdue love I am determined to use some of this time to get organised in the shops and in the kitchen.

Over the next few weeks I intend to document my trials and errors at meal planning, gluten-free shopping and cooking - I'd love to see your attempts or hear your top tips for organising a gluten-free kitchen so please do share away!

Stage 1 - Recipe books & a Meal Planner

I am a creature of habit and find that creating new rituals is always a good way to start anything new. I have an extensive collection of beautiful cookbooks and spent the morning pouring over them with a large cup of tea in hand. I also find Pinterest to be infinitely useful when looking for new ideas - click here to see my pins or even better make your own account and follow me. Having chosen a few recipes I jotted them down onto this lovely sunny meal planning pad from Knock Knock which comes with a large strong magnet on the back ready to go straight onto the fridge. I then consulted the recipes and jotted down any ingredients I didn't already have.

This week I have planned for four main meals and a range breakfasts and lunches - we have a busy weekend ahead and I'm not yet sure what/when/where we will be eating.

Tuesday: Roast Chicken Pho from Nigel Slater's Eat
Wednesday: Aubergine Curry from Nigel Slater's Eat
Thursday: Courgetti & Lime and Coriander chicken 
Friday: Autumn Harvest Wild Mushroom Risotto 

For breakfasts: Fruit salad, Smoothies, Homemade Granola and Avocado Toasts

For lunches: Baked Sweet Potato with feta cheese and beetroot, Vietnamese Rice Rolls, Roast Balsamic Veg with Quinoa. 

All naturally gluten-free, nutritious foods which should leave us both feeling energised and ready for Tramlines this weekend!

Step 2 - Shop

I then popped over to the supermarket to pick up the items I would need. I usually prefer to head to a local farmer's market for produce but after a weekend in bed due to excruciating joint pain I missed the boat and headed to Sainsbury's instead.

TOP TIP: If you're like me and can't go to the supermarket without buying things you don't need ditch the car and go on foot. I took two large bags-for-life and didn't allow myself to stray from my shopping list - I knew I had to carry everything I had bought on the two mile walk back to my house so didn't pack my bags with any unnecessary items.

One of the complaints I hear a lot from people adapting to a gluten free lifestyle for the first time is the cost of the food - my advice is to steer clear of the 'Free From' isle and head to the fresh produce instead. I purchased everything below for less than £40.

Step 3 - Cook

The hard work is done! I now know what I am going to eat and when. The food is ready and waiting in the fridge and all I need to do is check my meal planner and pull out the correct recipe.

Whilst cooking from a recipe every night may seem over the top my aim is to try as many new things as I can reviewing and adapting as I go, then, come September I will have refreshed my repertoire and will be ready to start the new term with a few more gluten-free dishes at my fingertips.

I hope to review as many of the above as I can over the coming week and will feedback on what worked (and what didn't).

Do you have any go-to gluten free dishes that always find their way into your kitchen and onto your plate? I'd love to know about them!

Share on Twitter @TheSteelPlate

Restaurant Review: The Milestone

As a child, and a student, I'd always celebrate the start of summer with a sleepover and M&Ms, now I prefer to welcome the summer months with a glass of wine and some good food. We'd been wanting to visit The Milestone for months and this seemed like the perfect opportunity.

Nestled in the old industrial area of Kelham Island The Milestone epitomizes everything that is great about Sheffield - genuine, comfortable and proud.

We arrived around 6.30pm and opted to eat from the 'Early Bird' Menu which offers two or three courses for £14.00/£16.00 between 5pm-7pm daily. The choice was fantastic and deciding what to have was not easy.

After a short, helpful conversation with the waiter I was told that most dishes were naturally gluten free and that they could make small adaptations to anything I fancied. This flexible friendly approach made me feel comfortable and at ease - and not at all a burden.

After much deliberation, and a large glass of refreshing white wine, I opted for the 'Whipped goat's cheese, pickled Yorkshire beetroots, beetroot gel, puffed pumpkin seeds and onion oil'. My partner chose the 'Risotto of pearl barley, spring peas, parmesan, pickled shallot and garden herbs'.

Now, I feel it is important here to express just how fussy I can be when it comes to goat's cheese. As a student I lived in a rural French town known for it's exquisite cheese. Every Saturday morning I would head to the market and buy two cakes of 'demi-sec' goat's cheese from a local lady - both of which would be gone before bedtime. Since moving back to England I have struggled, in vain, to find good rich. tangy, ripe goat's cheese. My search is over. This goat's cheese was divine. Not to mention beautifully presented...

Having devoured the masterpiece above I worried that my main couldn't possibly compare. I ordered the 'Pan fried beef skirt, chunky chips, furnace hill nasturtium hollandaise and seasonal greens' (for which I paid an extra £2), and my partner opted for the 'Milestone burger'.

Unfortunately the sight of the homemade chips snuggled alongside pink juicy beef was so tempting I entirely forget to photograph the main. Again, the meal was satisfying, beautifully cooked and rich. My OH devoured the burger and agreed that it was a rare treat to get real homemade chips in such a nice restaurant. No shoestring fries here - chunky, salty, crispy potato just begging to be dipped into the nearest pot of ketchup!

Having thoroughly enjoyed the starter and main we did not need a dessert...but who ever needs dessert?

Unfortunately, the gluten free choices were slightly less abundant here - I was offered a handmade pana cotta or icecream and opted for the pana cotta which was perfectly fine - I did, however, glare with envy as my partner dug into a large sticky slice of sticky toffee pudding served with a delicious homemade icecream.

We both left feeling like we had had a real treat - delicious food, good wine, friendly staff and all for under £45 - we really thought it was excellent value for money. From a gluten free perspective it was so lovely to see a menu that had clearly been made with food intolerance in mind, the staff were well informed and I felt confident and carefree throughout the meal.

It feels great to have uncovered another little gluten-free friendly restaurant in this gorgeous city and I will certainly be heading back there soon!

Gluten Free Summer #3

One of my favourite summertime foods is Mexican...the perfect combination of spicy tomato, cooling avocado and succulent chicken combined in a warm freshly baked tortilla is something I will mourn for a while...this dish however will certainly ease the pain. There are endless recipes of these types of dishes on Pinterest but I've tried a few and this combination is a winner for me.

Mexican Burrito          Mexican Bowl

2 chicken breasts
1 mug of cooked basmati rice
1 green pepper
can of sweetcorn
packet of spring onions
packet of cherry tomatoes - chopped
grated cheese - as much as you want (if you can find a Mexican one I would recommend it!)
bunch of coriander
1 lemon
1 lime
2 red chillies
1 avocado
and this seasoning mix - I keep a small kilner jar of this in my cupboard for quick mid-week dinners

Slice the chicken breasts and cover in the seasoning
Heat some fat of your choice in a pan and add the chicken, cook for about 10 minutes until it is thoroughly cooked.
Remove the chicken and add the corn, cook for approx 2 minutes until it takes on a little colour.
Chop all the vegetables and mix together in a large bowl.
Finely chop the chilli and the coriander and add to the top of the bowl.
Top with the chicken and a squeeze of the lemon and lime.

I like to serve this with a yoghurty-dip and these M&S tortilla chips.

This recipe really is a fantastic way to get that lovely Mexican-kick without worrying about what a floury tortilla might do to your insides.

Of course, Mexican really is best done by the professionals - if you're lucky enough to live in Sheffield you simply must head over to The Street Food Chef, they accommodate for gluten free diets perfectly with clear labeling and lots of choice. I devoured the Mexican Plate - or the 'naked burrito' and didn't even feel jealous as my partner dived into his Quesadilla. The Burrito Bar on Pinstone Street has a cool relaxed atmosphere that never fails to make me feel like I'm on holiday.

Remember, if you give one of my #GlutenFreeSummer recipes I'd love to see a picture or if you do make your way over to The Street Food Chef please do let me know what you think!

Gluten-Free Summer #2

Yesterday I shared a gorgeous gluten-free alternative to Cream Tea, today I continue to celebrate summery gluten-free food with a BBQ alternative...

Beefburgers  Lamb Koftas with Rainbow Slaw

(for the kofta)
300g of ground lamb
1 large egg
1 onion
handful of coriander
handful of mint

(for the slaw)
half Chinese cabbage
half red cabbage
2 carrots
bunch of spring onions
1 red onion
handful of fresh coriander / mint - depending on your preferences
1 lime
1 tablespoon of wholegrain mustard
2 tablespoons of virgin olive oil
3 teaspoons of cider vinegar

*This recipe if 100% easier with a food processor but it can be done by hand using a sharp knife!*

Blend the egg, lamb, onion, coriander and mint in a food processor.
Form into balls or sausages and thread onto bamboo/metal skewers.
Barbecue or griddle these until cooked through.

For an extra special touch brush these with the dressing I used in my Minty Morrocan Lamb & Grain Salad  !!

For the slaw..

Shred the vegetables using a food processor - do this on a slow setting and watch how the colourful vegetables pile up into a delicious rainbow.
Mix the lime juice, zest, mustard, olive oil and vinegar in a mug.
Mix the salad with your (clean) hands and pile into a large bowl
Dress with your zesty oil and serve

This recipe will make a lot of slaw...for a tasty leftover lunch pile onto a rice paper and roll up to create a tasty, colourful lunch.

Coeliac diagnosis is a B***h: My recovery

As many of you know I have recently finished a Gluten Challenge.

Having lived gluten free since Christmas my doctor wanted to test me for Coeliac Disease - why? Find out here and here.

As I've mentioned before I have found the online support for gluten sufferers overwhelming - one of the most inspiring things I read was Joy's post about her recovery over on The Liberated Kitchen.

Having read her post I decided I would do a similar thing over here on The Steel Plate, logging and tracking my symptoms as they *hopefully* improve over the coming weeks and months.

I'll start my summarising the symptoms I have had over the last two weeks...

[DISCLAIMER: If you are squeamish about bodily functions you may wish not to read on.]

• 3-4 migraines per week lasting between 1-4 hours at a time
• severe fatigue (falling asleep at midday for 2/3 hours)
• constipation (going to the loo once a week if I was lucky)
• brain fog / stuttering (probably the most annoying symptom)
• severe pain in my legs, hips and wrists - this symptom was by far the worst, sometimes making it impossible to write/sleep/shower/walk
• anxiety  

As I mentioned previously, my doctor is unconvinced that all my symptoms are gluten-related but they did only occur when I re-introduced gluten to my diet. Thus, I have been tested for a range of things including Thyroid disease, various vitamin deficiencies and Type 1 diabetes.  

I had my blood test this morning at 10am and haven't eaten gluten since 14.00pm yesterday. Almost 24hours on an I can already feel a slight improvement - especially in my joints. You will have noticed a slight hiatus in my blogging - the main reason being typing became very painful. Yet, here I am typing away happily.

Over the next few weeks I am going to set myself small challenges to a) improve my health and b) strengthen my body. I'll log how things go here in the hope that it might help somebody in the future.

I'll be following the guidance below to aid a quick recovery:

• Drink at least 2 litres of water a day.
• Eat at least 3 vegetables and 2 fruits every day.
• Sleep 8 hours a night (and no more).
• Walk the dog every night (something I have missed doing so much).
• Avoid all gluten products.
• Avoid FODMAPs at lunch and breakfast in order to reduce my intake.
• Get out into the city and try as much gluten-free food as I can! 

Thanks again for your support and advice :)

20/7/15  - An Update

It's been just over two weeks since by blood test so I thought it was time for an update.

Firstly my results: My Coeliac screening has come back negative (for a second time) which was not a surprise. Since being back on a GF diet, however, my stomach cramps have subsided and my stomach looks 'flat' again (I wish). The other symptoms, however, of fatigue and joint pain have got progressively worse. Day-to-day tasks are exhausting and at times simply getting comfy enough to nap is a challenge. The blood test did show that my Vitamin B12 is very low which could be responsible for these symptoms. I see my doctor tomorrow and hope to get some answers. I'll feedback when I know more.

I'd like to re-visit my guidelines above to see how well I have stuck to them:

• Drink at least 2 litres of water a day. - I have been doing very well with this - I bought a Brita Fill&Go Water Bottle which I have found really handy.
• Eat at least 3 vegetables and 2 fruits every day. - Veg has been my champion over the last few weeks, I need to do better with fruit.
• Sleep 8 hours a night (and no more). - This has been impossible. I am sleeping 9-10 hours and napping around 3pm. This is something I have no control over currently and is something I need to speak to my doctor about.
• Walk the dog every night (something I have missed doing so much). - I have managed this 3/4 times a week. Light activity is difficult but manageable and I intend to keep it up.
• Avoid all gluten products. - 100%
• Avoid FODMAPs at lunch and breakfast in order to reduce my intake.  - Haven't stuck with this as much as I wanted to - it's such a tough diet!
• Get out into the city and try as much gluten-free food as I can!  - I've just started to feel like I can do this again - see my recent review of The Milestone for a delicious recommendation. 

Love to my readers that are suffering similar challenges at the moment - keep your chin up and focus on your health. Priortise you. 

Gluten-free Summer #1

Summer is a fantastic time to go gluten-free.

For those of you that have followed my story you will know that this isn't the first time I've eaten gluten free. After 4 weeks of pain, fog and discomfort I feel like I can now free my body of gluten and move forwards to a healthier and more energetic summer.

Whether this is the first time you're going gluten free, the second or if you just fancy trying some healthy summery snacks the following foods show you how you can enjoy the summer without feeling deprived!

This weekend I will showering the blog with a short series of Gluten-free Summer posts. Let me know if you try them and tell me which ones you enjoy! If you're a tweeter send me over a picture of your delicious gluten-free treats @thesteelplate

Cream tea              Summer fruit meringue cheesecake with iced green tea.

Scrap the scones and try this simple desert instead:

half packet of gluten free biscuits of your choice (try M&S for a treat)
50g butter
2 tubs cream cheese
100g icing sugar
1 tablespoon vanilla essence (invest in a good one - it is so worth it)
3/4 meringue nest (if you're brave you could even make your own)
a range of fresh fruits
(for the tea)
3 green tea bags
fresh fruit of choice
fresh herbs of choice
ice
water

Bash the biscuits
Melt the butter and stir in the biscuit bits.
Press the biscuit mixture into a tin and chill for 30 mins
Whisk the cream cheese with the icing sugar
Fold in the fresh fruit
Break up the meringues and fold the pieces into the cream cheese and fruit
Spoon the mixture on top of the cheesecake and top with a few springs of mint and some grated dark chocolate

Boil the kettle and make a large pot of green tea (Use a infused one for a slightly fruity flavour)
Let the tea cool and fill a large jug with fresh fruits (I love orange and lemon) and herbs like mint and rosemary.
Chill in the fridge and finish with ice and edible flowers.

Enjoy!