Monday 16 November 2015

Gluten Free Christmas with Waitrose & My Pigs in Blankets Recipe

Waitrose recently sent me a hamper of Waitrose Love Life Free From Gluten Christmas products to try...

With their new range of tasty gluten free Christmas Cakes, Christmas Puddings and Mince Pies, there are plenty of christmassy treats to choose from. The Christmas Cake Bites are heavenly! 

With the growing need for more information and products for those following a gluten free diet this Christmas, has compiled a handy online section with lots of gluten-free recipe ideas and alternative food product options.

If you click on this link to their Gluten Free Christmas webpage, you will find more information on their products as well of a host of helpful hints, tips and Christmas recipes.

As well as asking me to test out some of their new products, Waitrose also challenged me to create a gluten-free Christmas recipe at home, in preparation for Christmas Day.

As Pigs in Blankets are my most favourite thing about Christmas, I had to create a new recipe for some special ones using Waitrose Free From Sausages.

They are perfect either as a side to Christmas dinner or, for party food, served with the Tomato & Lime Dip detailed below.

Pigs in Blankets with Tomato & Lime Dip Recipe:
(Makes 18)

For the Tomato & Lime Dip:
1/2 red chilli, finely sliced
400g tin chopped tomatoes
Juice & zest of 1 lime
3 tsp sugar
1 tbsp GF tamari soy sauce
1 tbsp freshly chopped coriander, plus extra to serve
1 tbsp tomato puree
Freshly ground black pepper 
Drizzle of olive oil at the end 

For the Pigs in Blankets:
9 rashers smoked streaky bacon, cut in half
Drizzle of GF tamari soy sauce, in a small bowl
Freshley ground black pepper
Olive oil, for drizzling

Preheat the oven to 200c. Carefully remove the sausages from their skins and cut each one into three. Roll each piece between your hands so they are a smooth, rounded, mini sausage shape.

Dip each sausage piece in the soy sauce and toss about until lightly coated. Season heavily with pepper and wrap in a half rasher of bacon.

Drizzle a baking tray with a little bit of oil, add the pigs in blankets and cook in the oven for 20 - 30 minutes until copoked through and golden. 

Meanwhile, add all the dip ingredients to a small sauce pan. Put on a high heat and stir together, gradually bringing to boil. Turn the heat down then simmer for half an hour and reduced and thickened. Allow to cool before serving with the remaining coriander. 

Drain any excess fat by resting the cooked sausages on a plate lined with kitchen roll.

Serve with the tomato dip.

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