Gluten Free Corn Dogs (aka Dagwood Dogs)

Ingredients:

¾  Cornmeal

60g butter /nuttelex for dairy free

1 tablespoons sugar

1 teaspoon salt

1 cup LFGF Pastry Mix

1 egg

1 ½ teaspoons of GF baking powder

½ cup milk (can use dairy free, soy, rice milk ,water)

Oil, for deep-frying

16 GF hot dogs

16 wooden skewers

LFGF pastry mix for coating

Method:

1. In a bowl, mix in the Cornmeal, salt, sugar and ¾ cup boiling water. Cover and leave for 10 minutes. 
2. Stir the egg, milk (or dairy free alternative) & butter/nuttelex into the cornmeal, then sift in the LFGF Pastry mix and baking powder. Stir well.
3. Heat oil in a fry pan to around 190c. 
4. Insert a skewer into each hot dog. 
5. Place the LFGF Pastry mix on a plate and coat each hot dog, rolling mixture onto the meat, ensuring an even coverage, then dip into the cornmeal mixture, repeating the rolling process.
6. Lower skewered dogs into (you can do up to 3 at a time) the heated oil, turning until golden.
7. Drain, eat and remember your childhood with a smile on your face.

Marinated lamb kebabs

Happy New Year Gluten Free'rs!


We are so happy to be back in the kitchen, and a brand new one at that! For those that missed the news, we have moved our head office from Sydney to Queensland and are settling in to the "Beautiful one day, perfect that next' lifestyle very nicely.


Apart from a new office number, all our contact details remain the same for now.
Thanks to typical Telstra, our new number is not yet connected, but we do have a re-direct set up on the old one, so if you need to call the LFGF office for orders or general questions (we love a chat!), feel free to continue to use the old one (02 8407 9273).


Please note, the new number will be 07 3893 2526. We will let you know when it's finally working.


Meanwhile, Australia Day (or 'Stralia Day as some say) is just around the corner, so now's the perfect time to post a great Aussie Lamb recipe, marinated lamb kebabs.


We found this recipe in the 'Friendly food' recipe book from the allergy experts at the RPA Hospital Allergy Unit. It's low chemical and Free of egg, diary, gluten, nut and soy.


Ingredients:
500g lamb fillet, shoulder or backstrap, cut into bite sized cubes
4 canned pear halves
1/2 teaspoon citric acid
1 tablespoon golden syrup
1 tablespoon water
300g (1/2 cups) white long-grain rice
iceberg lettuce leaves, to serve
2 tablespoons finely chopped fresh chives


Method:
1. Put the lamb in a non-metallic bowl. Blend the pear halves, citric acid, golden syrup and water in a food processor or blender until puréed. 


2. Pour over the lamb cubes and marinate for at least 2 hours.


3. Soak eight bamboo skewers in water for 30 mins.


4. Bring a large saucepan of water to the boil. Add the rice and cook for 12 mins, stirring occasionally. Drain well.


5. Thread the lamb evenly onto the skewers.


6. BBQ or cook under a preheated grill for 5-10min, turning and brushing occasionally with the marinade until cooked as desired.


7. Display the kebabs on a bed of lettuce and sprinkle with chives.  Serve with the rice or lentils is you prefer.


Serves 8.


*******
Enjoy your Australia Day barbies everyone! To get you motivated for our national day of meat, we thought we'd hand it over to Sam Kekovich.