It can sometimes be a challenge to find recipes when you are on a special diet. Today’s recipes are both simple to make. Both of them are not only gluten free but dairy free as well.
Grilled Lemony Chicken
Ingredients
1 ounce margarine or butter
2 teaspoons brown mustard seeds or dried mustard (You can use prepared mustard instead but make sure it does not contain wheat as many do. Personally I like the seeds)
1 teaspoons black pepper
1 clove crushed garlic
3 diced green shallots
1-2 teaspoons grated lemon rind (this will depend on you individual taste. I’d always opt for 2)
2 teaspoons lemon juice
4 chicken breast fillets
Method
Mix together margarine, mustard seeds, peppercorns, shallots, garlic, lemon rind and lemon juice in a bowl. Mix well.
Spread this mixture over both sides of chicken fillets. Grill turning frequently 12-15 minutes, or until chicken is cooked. It should be white and tender.
Lentil Balls
Ingredients
HINT
Purely from a time and convenience point of view I use tinned lentils in this recipe rather than fiddle around cooking the dried lentils
1 cup tinned lentils
I onion, finely diced
2 medium potatoes boiled and mashed with 3 teaspoons margarine
1 cup rice bran flakes, crushed
Half cup slivered almonds
Quarter cup sesame seeds
1 beaten egg
1 cup cooked spinach
1 red bell pepper, diced
2 tablespoons fresh parsley
Salt and pepper to taste
Rice flour
Method
Mix together lentils, onion, mashed potato, rice bran, almonds, sesame seeds, egg, parsley and salt and pepper. Put this mixture in the fridge for 30 minutes.
After 30 minutes, shape mixture into balls. Depending on the size of your balls you will end up with between 10-12 balls.
Roll these in rice flour. Fry lentil balls in hot oil for 12-15 minutes turning once. Serve hot with tomato sauce and vegetables or salad.
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