Catering for Coeliacs: Orange and Chicken Hot Salad, Orange Drizzle Cake, Brandy Snaps

More recipes from Sallie Darnell – delicious cakes designed with coeliacs in mind and an unusual savoury dish – all working with oranges

Oranges are full of Vitamin C, other nutrients are vitamin A (as beta carotene), potassium, calcium and most other vitamins and minerals but in small amounts. Orange juice is a popular drink but in reality eating an orange is better than consuming juice as the membrane contains bioflavanoids which have antioxidant properties.

The many types of orange include Jaffas, mandarins, clementines, satsumas, tangerines,  the bitter Seville orange (suitable for marmalade) and kumquats.  They can all be used in different recipes both sweet and savoury.

Chicken and Orange Hot Salad

Chicken & Orange Hot Salad

500g/1lb 2oz boneless chicken, cut into strips
1 tabsp olive oil
1 onion finely chopped
1  packet rocket
2 large oranges
2 tsp wholegrain mustard mixed with 1 tabsp olive oil
1 tabsp sunflower seeds or chopped chives
Fry onion and chicken in oil quickly until browned. Add oranges, mustard and oil to warm through
Put rocket onto serving dish and place chicken/orange mixture on top.  Sprinkle with sunflower seeds or chopped chives

Orange Drizzle Cake

Orange Drizzle Cake

110g/4oz margarine
110g/4oz caster sugar
110g/4oz rice flour
2 eggs
One heaped teasp baking powder
Topping – juice 1 orange
2 tabsp caster sugar

Heat oven 180 degree / gas 4
7″ square cake tin lined with baking parchment

Put all ingredients in a bowl and using a hand electric mixer whiz together until a smooth creamy mix is obtained.  Do not overbeat otherwise you will have a heavy cake.  Add approx 1 tabsp milk to mix.

Put mix into lined tin and bake 20mins

When cool remove from tin and sprinkle cake with orange juice, then sprinkle over remaining sugar

Brandysnaps for coeliacs

Brandysnaps – Special recipe for coeliacs
110g/4oz dairy free margarine
110g/4oz caster sugar
2 tablsp golden syrup
110g/4oz rice flour
1 tsp ground ginger

Makes approx 14 brandysnaps

4 oranges – peeled and sliced.  For a touch of luxury the slices can be marinated in brandy.
Cream or dairy free ice cream

Heat oven  180degrees/ gas 4

Melt margarine, sugar and golden syrup together in a saucepan, remove from heat, stir in rice flour and ginger

Line a baking sheet with baking parchment and place small spoonfuls of mix on to paper.  Make sure these are well spaced as they spread on cooking.

Cook until golden and bubbling approx 10 mins.
Allow to cool for a few seconds and roll over small pieces of plastic tubing.  Allow to cool completely.  Can be stored in an airtight container for several days.

Fill brandy snaps with whipped cream or dairy free ice cream and serve with the marinated oranges.

This NHS website has some very useful information and Coping with Coeliac Disease is a good reference, available on Amazon

Sallie Darnell

Sallie Darnell – Sadly Sallie died a couple of years ago. Sallie was an inspired and down to earth professional cook whose husband became wheat intolerant. That led her to devise scrumptious and appealing recipes for him. We admired and valued her recipes and are pleased to pass them on, a valuable resource for coeliacs.