Cooking with Chippa: Egg free mayo brownies and honey Worcester chicken thighs

JUMP TO RECIPES: Honey Worcester chicken thighs and egg-free mayo brownies!

As a coeliac, one thing which often catches me out is sauces. It’s so often a source of ‘lurking’ gluten and it can be very easy to forget to check them. I mean, bread and cakes are so obvious but when you’re new to a gluten free diet, you might not even think to check a bottle of ketchup.

Enter Chippa – the UK’s only full range of  gluten free, egg free and dairy free condiments, which you can find on the supermarket shelves. It includes sweet chilli sauce, tomato ketchup, brown sauce and Worcester sauce.

Gluten free condiments – how do they taste?

So how does the range compare to the ‘normal’ sauces out there? The first thing I got stuck into was the chilli sauce (can you tell by the fact it’s half empty in the pic above!?) and this was delicious. It had enough of a kick and wasn’t sickly, and it was perfect paired with the Honey Worcester chicken thighs I cooked.

I was never really a huge fan of ketchup or brown sauce, so I enlisted some helpers to see how those two condiments stood up. They both had a great consistency and I actually quite enjoyed a mixture of both on a gluten free bacon sandwich. Perhaps my tastebuds have changed since I last tried them!

The egg-free may-o I think was the most surprising of this range for me. I was intrigued to know what it would taste like – but it did taste exactly like normal mayonnaise! This would be brilliant for anyone with an egg allergy, as I can’t imagine how difficult it must be to find an alternative when only mayo will do. I used this may-o in my egg-free mayo brownie recipe and it worked a treat.

I was pretty excited about trying the Worcester sauce. I used to be obsessed with it on my cheese on toast during my pre-coeliac days, so it was great to try this again. It had a really nice, tangy flavour, and once this bottle runs out I’ll certainly be buying some more!

Cooking with Chippa sauces

Chippa very kindly sent me their full range and set me the challenge during Coeliac Awareness Week (May 9-15, 2016) to come up with some new recipes. I decided to go for one sweet and one savoury – some zingy honey and worcester chicken thighs and deliciously sweet egg-free mayo brownies.

Honey and Worcester chicken thighs

Sweet, sticky and spicy, these chicken thighs are perfect for the summer weather. They are gluten free and great eaten hot or cold. The chilli adds a kick while the honey helps to sweeten the deal – add to that the zingy Worcester sauce and you’re onto a winner. For extra flavour, leave the thighs to marinate overnight before cooking.

Ingredients

6 x chicken thighs (skin on)

1 tbsp organic, grass fed butter

1 tbsp Chippa Worcester sauce

1 tbsp honey

½ a red chilli

2 cloves of garlic

Salt and pepper

 

1.     Pre-heat the oven to 220’C. Place the chicken thighs in a large mixing bowl.

2.     Remove the seeds from the half a chilli and chop into very small pieces. Peel the garlic and crush and then add both to the chicken thighs.

3.     In a small bowl, place the butter and the honey. Microwave for approximately 20 seconds until the butter has melted and stir together. Add the Chippa Worcester sauce and mix well.

4.     Pour the butter/sauce/honey mixture over the chicken thighs, season with salt and pepper and then mix well so the thighs are completely coated.

5.     Turn the thighs out, skin up, onto a baking tray. Pour the remaining marinade over then place in the middle of the oven and cook for approx. 35 minutes. They are cooked when the juices run clear.

6.     Eat straight away with some Chippa sweet chilli sauce as a dip, or save them and eat them cold. You could also cut the cold meat from the bone and eat them in a wrap or sandwich with some Chippa egg free and gluten free mayonnaise – delicious!

Egg-free mayo brownies

Mayonnaise in brownies? That’s right – you heard correctly! Mayonnaise makes these chocolate treats extra rich – and using Chippa’s egg free mayonnaise means they can be enjoyed by those who can’t eat eggs, as well as being gluten free. They are delightful served hot from the oven with ice-cream, or will keep in an airtight container for up to a week for you to enjoy as and when you please.

Ingredients

1 cup buckwheat flour

1 cup granulated sugar

5 tbsp cocoa

25g organic, grass fed butter

½ cup Chippa egg free may-o

2/3 cup almond milk

100g 85% dark chocolate

½ tsp bicarbonate ofsoda

½ tsp baking powder

1.     Preheat the oven to 180’C. Line a baking tin with greaseproof paper.

2.     To a large mixing bowl add the buckwheat flour, sugar, cocoa, bicarbonate of soda and baking powder and combine to mix well.

3.     Break the chocolate into small pieces and add to a small dish with the butter. Melt by placing the bowl into a pan of hot water– be careful not to get any water in the chocolate though as this will not end well! Keep stirring the chocolate as it melts to mix with the butter.

4.     Once the chocolate and butter has melted, add it to the flour mix with the almond milk and the Chippa egg free may-o.

5.     Stir well and beat the mixture until combined. Pour it into the lined tin – it will be quite sticky.

6.     Bake in the middle of the oven for 40 minutes. You’ll know it’s ready when you place a knife in the centre and it comes out clean. Allow to cool completely on a wire tray befpre cutting into squares and devouring!

This post has been sponsored by Chippa. For more information on their gluten free condiments range and to see more recipes using their fab sauces, visit their website here.