Wicklewoods Spicy Onion Wraps Gluten Free Recipes

UNCLE WILSON'S GRILLED ONIONS

Steps:

• Peel and wash the onions. With the point of a small, sharp knife, cut a 1-inch core from the top of each onion and make shallow slits in a circle around the top. Wrap 2 slices of bacon horizontally around each onion, and secure them with toothpicks. Then put 1 teaspoon of butter in each core. Season with salt and pepper.
• Place each onion on a square of aluminum foil and bring the edges together at the top, leaving a small opening for steam to escape. Put the foil-wrapped onions on the grill and cook for 1 hour, or until the onions are tender when pierced with the tip of a knife. You can also bake in the oven at 350 degrees F for 1 hour. Cool the onions for a few minutes then unwrap and cut into quarters to serve.

WICKLEWOOD'S SPICY ONION WRAPS (GLUTEN FREE)

Steps:

• In a processor blend the onion, garlic and a little of the water into a puree, add the remaining water and mix until blended.
• In a large bowl, mix together all the dry ingredients.
• Add the onion mixture and stir well.
• Heat 1 tablespoon of oil on a griddle or heavy based skillet.
• Place a ladleful of the mixture onto the centre of the griddle and spread to approximately 5in diameter.
• Cook until the sides are becoming dry and the bottom is turning golden.
• Gently slide a spatula under the pancake and flip it over.
• Cook the other side for a further minute or two or until it is also golden and crisp.
• Serve warm.

WICKLEWOOD'S GLUTEN FREE SCOTCH EGGS

Steps:

• Preheat oven to 180c.
• In a bowl, mix the sausage meat with the herbs and season well and divide into four portions.
• Prepare 3 shallow bowls, one containing the seasoned rice flour, one for the beaten eggs, and the other breadcrumbs.
• Take a boiled egg; roll it in the flour,.
• Cover the egg in a sausage meat portion.
• Roll it in the beaten egg and then in the breadcrumbs.
• Repeat this process for all the boiled eggs, set aside for five minutes.
• Double dip the eggs in the beaten egg and breadcrumbs one more time for extra texture.
• In a heavy based pan, heat the oil and, place the eggs in the oil and fry gently, turning regularly, for 5-6 mins or until they are golden brown and crispy
• Transfer to a baking sheet and cook in a preheated oven for a further 10 minutes.
• Serve hot or cold.

WICKLEWOOD'S SPICY GLUTEN FREE WALNUT AND DATE CAKE

Steps:

• Preheat oven to 180.
• Grease and lightly flour a 1lb loaf tin.
• Cut a length of greaseproof paper half the width of the loaf tin and twice the length, line the tin lengthways ensuring it overlaps at the ends.
• In a large bowl, cream together the butter and sugar until smooth, slowly add the beaten egg.
• Heat the milk in a saucepan, add the oil, syrup and treacle until melted, and then beat into the butter mixture, along with the 1 ½ oz chopped walnuts.
• Sift in the flour, baking powder and spices and mix well.
• In a pan, heat the dates, water, lemon zest and juice until boiling, reduce heat and simmer until soft.
• Remove from heat and puree with a blender until smooth.
• Place half of the cake mix in the bottom of the loaf tin, ensuring not to remove the lining paper, level with a palette knife.
• Spread the date puree over the cake mix, almost to the edges of the tin.
• Cover with the remaining cake mix.
• Bake for 25 mins, don't remove from tin.
• Mix all the topping ingredients together and sprinkle over the cooked cake, return to the oven and bake for a further 15-20 minutes.
• Leave to cool for 10 mins before using the overlapping greaseproof paper to remove the cake from tin and transferring to a cooling rack.

WICKLEWOOD'S BBQ ONION SAUCE ( GLUTEN FREE )

Steps:

• Saute the onions and garlic in the oil.
• When the onions have softened, approximately 10 mins, stir in the sugar.
• Meanwhile, prepare mustard to manufacturer's instructions and add ketchup, Worcestershire sauce and BBQ sauce.
• When the sugar has melted add the ketchup mix and continue to cook on a medium heat for a further 5 mins or until the sauce has reduced by half.
• Season to taste.

WICKLEWOOD'S CINNAMON AND APPLE QUINOA

Steps:

• In a saucepan, bring the apple juice to the boil, add the quinoa and bring back to the boil.
• When the apple juice is almost all absorbed, stir in the remaining ingredients.
• Reduce heat and continue to sir until thick.
• Transfer to serving dishes and serve with 1 tablespoons of apple sauce and sliced apple.
• Serve hot or cold.