A couple of week ago we did a post on gluten-free pizzas using Otway Artisan pizza bases. This is part two of our celebration of the amazing gluten-free produce that Justin makes in the small town of Birregurra. Soph picked up some panini rolls at Otway Artisan the morning of our shoot so that they were super fresh. Lucky we got a few extra because I found myself pulling little pieces off the rolls all the day and just eating it plain. No need for butter when it’s that fresh.
These two recipes are inspired by some of my favourite ingredients. The first is chipotle chillis in adobo sauce. I use these all the time when making mexican-style foods; they’re great in a burrito filling, nachos or pulled pork. I like to add a chopped chilli and then a couple of teaspoons of the adobo sauce that they sit in. It adds a beautiful, smokey heat. You can buy them in small cans at delis, good fruit and veg stores and often independent grocery stores. Try them in my Mexican Chicken and Black Bean panini and I bet they’ll become a pantry staple!
Gluten-free Mexican Chicken and Black Bean Panini
- 4 Otway Artisan gluten-free panini rolls
- 1 large chicken breast
- 1 can black beans, drained
- 1 small red onion, sliced
- 2 capsicums, sliced
- 1 chipotle chilli in adobo sauce, finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tsp smoked paprika
- You choice of avocado, coriander, plain yoghurt/sour cream, cheese to serve
Sprinkle the paprika over the chicken breast. Heat a drizzle of olive oil in a fry pan over medium-high heat. Add the chicken breast and cook, turning, until firm and no longer pink in the centre when sliced. Remove from the heat and set aside to rest for a few minutes. Slice into thin slices .
Place the same fry pan over medium-high heat and add the onion and capsicum. Cook, stirring, for a couple of minutes or until starting to soften. Add the black beans, chipotle chilli, cumin and coriander and continue to stir regularly. Season with salt and pepper. Cook until aromatic and heated through.
Slice the paninis in half lengthways and toast under a grill. Top the base with the black bean mix followed by chicken slices. Add your other fillings of choice and then the top of the panini roll.
The second of some of my favourite ingredients is goats cheese. I could probably eat it with a spoon. I shouldn’t have said that, now I want to. Anyway, it goes wonderfully with anything sweet, from berries to pumpkin or dried fruit to beetroot. It adds a beautiful, smooth creaminess. Try it in a roast pumpkin salad or spread on fruit toast with a drizzle of honey. Even better, try it in my recipe below for Beetroot and Goats Cheese Crostini.
Gluten-free Beetroot and Goats Cheese Crostini
Serves 4 as an appetiser
- 2 Otway Artisan gluten-free panini rolls
- 3 large beetroot
- 150g honey
- 5 sprigs thymes
- 150g goats cheese
- ½ cup walnuts, roughly chopped
Preheat the oven to 180°C. Wash the beetroot well and wrap in foil. Bake for about 45 minutes or until tender. When cool enough to handle, peel the skin from the beetroot, using your thumb to gently rub it away. Slice into thin slices.
In a small saucepan, heat the honey and thyme leaves just until warm. Season with salt.
Slice the panini diagonally every 1-2cm or lengthways. Place under a grill until lightly browned. Top the bread with goats cheese, beetroot slices and walnuts. Drizzle with the honey.