Gluten free battered sav

Grilled barramundi, chips, and a battered sav.

This is one for the Australians! Once you adopt a gluten free diet, something as simple as grabbing fish and chips becomes almost impossible. Making it yourself at home isn’t quite the same as buying it from a greasy spoon and eating it by a river or on a beach, but it’s better than nothing!

So first up, the batter. The original, gluten-filled recipe was from my friend Awanthi. Here is my gluten free and lactose free adaptation:


3/4 cup gluten free self-raising flour

1/4 cup cornflour (do check if it’s gluten free; some aren’t)

5 1/2 tablespoons cold water

5 1/2 tablespoons lactose free milk


Just mix it all together! Easy peasy.

(This batter can be used for virtually anything deep-fry-able.)

Now, for the ‘sav’, I use Hans American Hot Dogs, which are gluten free. All you do is coat the hot dog with batter and deep-fry it for about five minutes. However you do need to hold it up above the deep-fryer basket with tongs for the first minute or so, because otherwise the batter will stick to the basket.


Creamy chicken and mushroom pasta (gluten free, lactose free)

I made this one up on the fly, although obviously based it on meals previously eaten. Turned out great!



1 clove of garlic, crushed or chopped

500 grams of chicken, cubed

2-3 rashers of bacon, chopped

5-6 mushrooms, chopped

1 pack of gluten free pasta (San Remo)

1-2 tablespoons lactose free cream (Zymil)


Heat some oil in a large saucepan, and start some water boiling in another pan.

In the large pan, cook the garlic and chicken. Add the bacon after a couple of minutes. While they cook, start cooking the pasta.

Shortly before the pasta is ready, add the mushroom to the chicken. Strain the pasta when done, and add to the large pan with everything else.

Turn off the heat, and then add the cream and stir everything.

Serve with parmesan cheese and/or cracked pepper.

Butternut Pumpkin Risotto

I’m afraid I didn’t get a chance to photograph tonight’s dinner before it was all gobbled up. But meals which are gluten free, lactose free, vegetarian, and yummy are quite rare, so I thought I should blog the recipe!


Half a butternut pumpkin, cut into 1cm cubes

2 cloves garlic, chopped

3 tablespoons olive oil

3 tablespoons butter (I did use real butter, with permission from the lactose intolerant person, but it apparently works with lactose-free substitutes)

1/2 teaspoon all purpose seasoning (if you don’t have this pre-made, it’s basically salt, pepper, paprika, powdered onion, garlic, and basil)

1 1/2 cups arborio rice

1.2 litres vegetable stock


Sauté the pumpkin, garlic, oil, all purpose seasoning, and half the butter (1.5 tablespoons) for about 10 minutes. Be sure to stir almost constantly.

Add the rice, cook for 2 minutes, continually stirring.

Add the stock gradually as the liquid is absorbed by the rice. Keep stirring! The rice should be cooked in about 25 minutes.

Stir in the rest of the butter (the other 1.5 tablespoons), and season with salt and pepper to taste.