Here we are, at the end of Spring and BBQ's are being fired up in every backyard. This presents its own problems for those who are have allergies and intolerances. Even with the beautiful array of lean meats and veg to put on the grill, most people go for prepackaged sausages and patties that contain all of the foods that we or our loved ones can't eat. Most contain onion and garlic, a banned food for Fructose Malabsorption, and/or gluten for coeliacs or those intolerant or allergic to wheat or gluten. The other issue is salad dressings or the chosen vegetables in the salad.
Tonight, being the tail end of a 35C day in Adelaide, we have guests coming over for a BBQ dinner, so as I was pressing my burgers and marinading my eggplant I thought I would share the recipes with you. I am not as organised as I would normally be, as Miss A had to stay home today. It appears she has caught Mstr H's virus from last week. She is itchy, spotty (eczema) and running a temperature periodically. Argh! I had hoped to have a sick-day-free school term for her, but we are now up to 4 days off. Oh well. With vague symptoms like this, Miss A usually has a swollen, hard, sore tummy, and this is no exception. She is also inflamed 'down below', leading to redness and pain. All due to her digestive issues.
Back to my yummy food! I have previously given you my hamburger recipe, so here is one for chicken burgers!
500g chicken mince
1/2 cup nomato sauce
1 carrot (grated)
1 tbsp tamari soy sauce
1 tsp paprika
herbs and spices to taste
Mix all the ingredients together well. Separate mix into 8 equal portions. Using your hands, shape each portion into a round, hamburger shape. Grill carefully on a BBQ or in a frypan. Remember that these burgers are fragile, so may break apart if you are not careful when flipping. Serve with veg or in a gluten free roll of your choice.
The best accompaniment for these is corn on the cob with butter, marinated eggplant and stuffed field mushrooms. Here are the recipes for the eggplant and mushrooms.
1/2 cup Balsamic vinegar
1/4 cup olive oil
2 tbsp tamari soy sauce
herbs and spices to taste
Slice the eggplant fairly thinly, each slice should be about 2 mm thick. Place rounds overlapping in a large seal-able container. Mix the remaining ingredients thoroughly. Pour evenly over the top layer of eggplant and seal the lid. Shake the container to distribute the marinade evenly. Sit for at least 30 mins. BBQ and serve.
STUFFED FIELD MUSHROOMS
Field mushrooms or any large mushroom
1 pkt spreadable cream cheese
Mix together the cheese, chives, bacon and pepper. Carefully remove the stem from the mushrooms. Fill the hole with the cheese mixture. BBQ until cooked. Yummo!
I hope you enjoy! Leave your thoughts in the comments.