About Jamie Shanks

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So far Jamie Shanks has created 15 blog entries.

Cold Noodle Salads for Hot Summer Days.

2019-08-12T10:32:58+00:0012th August 2019|

Sun’s up, schools out and temperatures are soaring. It’s time for days out, lounging on the beach and visits with friends and family. Summer heat calls for lighter food, meals that are easier to prep and serve, food that’s easy to pack up and take to a picnic or BBQ and food that doesn’t require hours of cooking in a hot kitchen. Noodle Salads can play a staring role in summer menus. Many of the Asian noodles are naturally gluten free. Instead of wheat flour they are made with ingredients like rice flour, mung beans starch, or sweet potato. Vietnamese rice sticks and vermicelli are perfect for colourful and versatile gluten free salads. Add crisp cucumber, spinach and pickled veggies. To create a more substantial meal, top your salad with a protein source, like steak, tofu or prawns. Or for a lighter lunch combine gluten free Cold Japanese Soba noodles with seasonal British summer vegetables like peas, spinach and radishes. Top with a peanut or tahinni dressing. It’s a good idea to make a stash of Asian inspired dressings and toppings to keep in the fridge -they last well and it will make meal preparation faster and easier. If you Read more

Gluten-Free BBQ

2019-06-24T19:13:33+00:0024th June 2019|

Cooking outside, or cooking with fire should result in so much more than the usual parade of burnt bangers, burgers, and garishly coloured drumsticks. For a gorgeous gluten-friendly BBQ, you can create a muddled-up mezze using food inspired by the Middle East, North Africa, and Korea. Instead of bread-heavy burgers, make a selection of Middle Eastern style koftas, skip the bread and serve with rainbow coloured summer dips and salads. Marinate turkey, or chicken breast in Turkish pepper paste or Korean Gochung paste and cook on skewers. Serve with an Asian Kimchi Slaw. or a nut and  plum Tabbouleh. Summer offers so much in the way of fresh produce. Get on trend and offer more veggie and plant- based foods. Let fruit and vegetables take on a starring role. Chargrilled baby aubergines are delicious drizzled with pomegranate syrup and dusted with Dukkah Spice. Peach and Haloumi kebabs make perfect small bites, a lovely combination of salty and sweet. For a show-stopping crowd pleaser, try this grilled Cauliflower recipe. The cauliflower is marinated in a Turkish pepper paste, dressed with tahini- turmeric dressing, and then garnished with a mix of, nuts, herbs and seeds. Show-stopping- Cauliflower. Ingredients 1 Large Cauliflower or Read more

Baja Fish Tacos Two Ways.

2019-06-24T19:13:28+00:0021st May 2019|

Baja Fish Tacos Two Ways Masa Harina, or dough from corn, was used the by the Aztecs as far back as the 15th century. Corn is finely ground, cooked in water with slaked lime, and then ground and dried again. Mixed with water, or sometimes oil, it forms the dough called "masa" that is used to make corn tortillas. Soft corn tacos can be filled and served with a variety of fillings both traditional and non- traditional. This fish taco hails from the state of Baja California in Mexico. Fill the tortillas with mild white fish such as cod or Tipila, coat in a tempura style gluten-free batter, and top with colourful Latin-inspired slaws and dips. To make a truly eclectic vegan version I have used tinned Banana blossoms, a fibrous banana flower that makes an impressive fish substitute. I serve my tacos with a celeriac and apple slaw, guacamole, and pink onions. Feel free to choose your own toppings. If you can’t find gluten free corn tacos in the supermarket you can purchase them online From Cool Chile company or MX Supermarket Banana Blossom Tacos (You can use this recipe for either the fish or the banana blossom) Ingredients Read more

Polenta Fries with I.P.A

2019-06-24T19:13:22+00:0021st May 2019|

Polenta or cornmeal is naturally gluten free. It is equally impressive in sweet or savoury dishes Inexpensive, and readily available, this versatile ingredient can play a key role in many Free- From recipes. To cook polenta, the grain is added to boiling liquid and stirred until it forms a porridge or mash. The choice of liquid can be stock, water, milk or even beer. The mix is cooked on top of the stove until it forms a custard- like mash. Served fresh from the stove creamy style with butter Parmesan and mixed herbs, a polenta mash pairs beautifully with Italian foods. Or you can add maple syrup, cinnamon and chopped apples to make a warming breakfast porridge. To make a lasagne-like bake, cool and set the savoury polenta mash on a baking tray or a spring form round cake dish. Experiment with a variety of fillings - my favourite is layers of roasted Mediterranean vegetables and feta cheese but a classic meat or vegan Bolognese filling works just as well. To create croutons or fries, cut the set polenta into strips or cubes and fry until crispy. To vary the flavours choose different seasonings, bases and spices. I love garlic, Read more

See you at Northern Bar Show 2019

2019-03-15T14:07:08+00:0015th March 2019|

We will be exhibiting at Northern Bar Show coming up on 19th & 20th March in Manchester. Come along and try our range of gluten-free beers. Our session IPA and Pilsner lager are great draught NO COMPROMISE gluten-free beers. Putting great tasting gluten-free beers where they belong – on the front of the bar. Ask your wholesaler about FFBC Session IPA and Pilsner, available now in 30L e-keg. NRB19 provides an opportunity for leading operators, suppliers and industry figures to meet, speak and do business. From Liverpool to Leeds, the North East to North West and the Lake District to the Peak District, NRB19 brings the cream of the hospitality industry to Manchester Central on 19-20 March.     Watch highlights from last years Northern Bar Show 2018: https://www.youtube.com/watch?v=bNOR6hd5eRs&feature=youtu.be

Free From Beer for Brunch and a recipe for Red Flannel Hash.

2019-03-15T13:20:03+00:0015th March 2019|

When I moved to the U.K, in the early 1990s, The Sunday Roast was a major event. It was typically washed down with several pints of beer, often between the hours of 12 and 2.30. Twenty-five years later and it’s all about brunch. North American and Antipodean influences have bought us flat whites and the beloved avocado toast, along with a myriad of innovative and eclectic brunch dishes. Brunch now is an all day performance, and it doesn't just take place just on a Sunday. Traditionally, brunch dishes have been paired with Mimosas, Bloody Marys or Bellinis, but beer and brunch pairings are just as good, if not better. A light, citrus-flavoured wheat beer is a perfect match for the sweetness of pancakes or French toast. Multi-flavoured, salty breakfast sandwiches and hashes are well complimented by the subtle hoppy flavours of an I.P.A. The variety of tastes in a Full English are a perfect match for milder pilsners. Red Flannel Hash is a traditional brunch dish from the American East Coast, named after the colours in a red flannel shirt. It consists of a hash of leftovers from a salt beef dinner, which is then fried with beets. The addition Read more

Veganuary Gluten Free Pizza Socca Style

2019-03-15T11:51:51+00:0016th January 2019|

This gluten free pizza base is made with gram flour. The base can be prepared ahead so it’s really just a matter of adding a topping or two and baking for fifteen minutes. The Italians have been using gram flour to make a delightful flatbread called Farinita, for centuries, and in the South of France, gram flour is mixed with olive oil and seasonings to make a pancake like dish called Socca. Gram flour, also known as chickpea flour, is available in health food shops, Asian and ethnic shops, and many supermarkets. Literally made from ground chic peas, it is high in protein and fibre, low in fat, and is naturally gluten free. To make a Veganuary inspired pizza, top your base with cashew cheese or your favourite plant- based cheese and then add your toppings. I top mine with a courgette Mac ’n’ cheese and pulled jackfruit, but a simple spinach and tomato topping works just as well. If vegan is not your thing, you can top with cheese and your favourite pizza toppings. Feta, marinated kale, and mushroom is a great choice for a winter option. Perfect served with a green salad or slaw and a glass of Read more

NOW AVAILABLE IN LONDON

2019-03-15T11:03:39+00:003rd January 2019|

We are proud to announce you can now get a cold pint of draught Free From Beer at the following locations in the London region: The Globe, Marylebone Globe is the first bar to stock both Session IPA and Session Pilsner Lager together, which we are absolutely thrilled about. The Globe is ideally located close to Marylebone Station and is just a short walk to Lord’s Cricket Ground and also Abbey Road Studios, made famous by The Beatles. We are on Lisson Grove, where the character Eliza Doolittle from Pygmalion / My Fair Lady was born and raised! Recently refurbished, The Globe has existed for over 170 years. Vist Website Parlour, Kensal Green A 5 minutes walk from Kensal Green Station (Bakerloo Line or Overground) and 5 minutes walk from Kensal Rise Overground the Parlour has something to eat most of the day too. The Best Full English, wonderful seasonal set menus with always a few old favourites – Epic brunches and Sunday Lunches, and even a few lovely things to drink with it all too including draft Free From Beer. Visit Website Lord John Russell Based in Marchmont Street, WC1N 1AL the Lord Russell is a more traditional London pub situated in Read more

NOW SERVING FREE FROM in Birmingham

2019-03-15T14:39:54+00:003rd January 2019|

We are proud to announce you can now get a cold pint of draught Free From Beer at the following locations in the midlands: Kilder Bar, Digbeth Kilder is a Craft Beer, Natural Wine & Cider bar, based in the heart of Birmingham. Serving bar snacks & sharing plates with a focus on using the best of British produce. Visit Website BooBoo Coffee, Harbourne Visit Website

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