Old and New

It was my birthday again, luckily for you no words of wisdom on the ageing process but thanks to all who remembered, phoned, emailed and thought to give presents. We went to Courgette, all fine dining restaurants seem to be closed over Christmas so the place was full to capacity even on a weeknight. We had the degustation menu, my favourite courses were the first and last, dessert will hopefully be emulated at home.

I promised to post some gluten free recipes that we had over the holiday.



THAI STYLE CHICKEN PATTIES

1 bunch coriander
1 kaffir lime leaf
50ml coconut milk
2 tsp fish sauce
1 Tb lime juice
1 Tb red curry paste
1 tsp crushed garlic
500g chicken mince
1 medium carrot grated

Heat oven to 190C, process coriander, lime leaf, fish sauce, curry paste and garlic till chopped, add chicken and carrot and spoon into mini muffin pans and bake for 15-20mins or you can make into patties and fry.

Dipping Sauce

2 Tb water
1 Tb fish sauce
1 Tb lime juice
1 Tb roasted peanuts
1 Tb coriander leaves
1 chilli
2 tsp sugar
1 tsp cider vinegar

Mix together and serve with balls/patties


GLUTEN FREE BANANA CAKE

1/2 cup butter
3/4 cup caster sugar
1/2 tsp vanilla
2 eggs
2 ripe bananas
1 3/4 cups gluten free self raising flour
1 Tb milk

Preheat oven to 180C. Cream butter, sugar, vanilla together. Add eggs, beat in mashed banana, add sifted flour and milk. Cook for 40-45 mins, nice with a cream cheese, vanilla and icing sugar icing.