Lactose-Free Recipes from Lactofree - Main Courses

Lactose-reduced milk was introduced into U.S. markets more than a decade ago, and lactose free milk followed a few years later when it became clear that's what the audience wanted.

The U.K. always lagged far behind the U.S. in the lactose free marketplace and it wasn't until 2006 that I had the pleasure of announcing Reduced Lactose Milk Hits the U.K.

That was my first post to mention Lactofree and I've done a number of others since, as it's apparently grown into a major product.

Recently Chris Applegate contacted me on behalf of Lactofree, asking if I would like some recipes to post here. I was happy to say yes.

Remember the usual disclaimer. I'm just passing along useful information. I'm not endorsing the recipes or the product. You can substitute other lactose free milks for Lactofree in the recipes. That's pretty much a must if you don't live in the U.K. in the first place.

And as for the question, is Lactofree really lactose free?

We make every effort possible to ensure that Lactofree products contains no lactose. We carry out rigorous scientific testing using the most accurate UKAS accredited tests available which enable us to detect lactose at the trace level of 0.03%. At this detection level our tests show that there is no lactose present in Lactofree.

Having gotten that out of the way, I'm posting three main dish or entrée recipes today. Tomorrow I'll give you a varied bunch of desserts. All measurements are in both British and American units.

You can find out much more at their website, www.lactofree.co.uk/.

SWEET APPLE AND BLACKBERRY PIZZA WITH VANILLA CUSTARD
Serves 6



For the pastry

225 g / 8 oz plain flour + extra for rolling
55 g / 2 oz icing sugar
60 ml / 4 tbsp olive oil
1 orange, zest only
3 desert apples, quartered, cored and sliced
25 g / 1 oz caster sugar
1 tsp ground cinnamon
125 g / 4½ oz blackberries

1. Sieve the flour and icing sugar into a bowl. Make a well in the centre and pour in the oil, zest and 45 ml / 3 tbsp water. Mix together with the back of a flat bladed knife and bring together to form a soft dough, adding extra water if necessary. Wrap in cling film and chill for 1 hour.

2. Preheat the oven to 375F, 190C, Gas Mark 5. Line a baking tray with non-stick baking parchment.

3. Place the pastry on the lined baking tray, dust with a little flour and lightly and carefully roll out into a rough circle approx. 27 cm (11 inches) in diameter.

4. Arrange the apples over the pastry leaving a 1.3 cm / ½ in border.

5. Mix together the caster sugar and cinnamon and sprinkle over the apples.

6. Using your hands or the paper to help you, carefully pull over the edge of the pastry to form a rough crust around the outside of the tart.

7. Bake in the oven for 20 minutes then scatter over the blackberries and cook for a further 10-15 minutes or until pastry is golden and crisp. Serve with custard.


SALAMI AND THYME POPOVERS
Serves 4



115 g / 4 oz plain flour
good pinch salt
2 eggs
300 ml / ½ pint Lactofree
45 ml / 3 tbsp olive oil
4 tbsp fresh thyme leaves
115 g / 4 oz piece salami, skinned and roughly chopped into 1 cm / ½ inch pieces

1. Preheat the oven to 220C, 425F, Gas Mark 7.

2. Sift the flour and salt into a large bowl. Make a well in the centre and crack in the eggs. Gradually mix the eggs with the flour and then slowly add the lacto free until a smooth batter is formed. Cover and chill for 30 minutes.

3. Pour the olive oil into 8 of the muffin wells and place in the oven until smoking hot.

4. Season the batter with plenty of freshly ground black pepper and stir in the thyme. Pour the batter into the hot muffin wells and sprinkle over the salami. Return to the oven for 20-25 minutes until risen and golden. Serve with a spinach and watercress salad.


CHICKEN AND SPINACH KORMA WITH TOMATO AND CHILLI RELISH
Serves 4



15 ml / 1 tbsp sunflower oil
1 onion, finely sliced
2 large garlic cloves, crushed
3 tsp turmeric
3 tsp ground coriander
2 tsp ground cumin
1 small cinnamon stick
2 bay leaves
4 boneless, skinless, free-range chicken breasts, cut into 5 cm /2 in chunks
115 g / 4 oz red lentils
400 ml / 14 fl. oz chicken stock
300 ml / ½ pint Lactofree
50 g / 1¾ oz creamed coconut
100 g / 3½ oz fresh spinach leaves, washed, shredded

For the tomato and chilli relish:
200 g / 7 oz baby plum tomatoes, quartered
2 red chillies, deseeded and finely chopped
pinch sugar
15 ml / 1 tbsp olive oil
squeeze lemon juice


1. Heat the oil in non-stick pan. Add the onions and cook gently for 10 minutes until softened. Stir in the garlic and cook for a further minute.

2. Add the turmeric, coriander, cumin, cinnamon and bay leaves and cook for 1 minute.

3. Add the chicken and toss in the spice mix, cook for 1 minute.

4. Stir in the lentils.

5. Pour in the stock and lacto free and bring up to the boil, Stir in the coconut, turn heat down and gently simmer for 20 minute.

6. Meanwhile make the tomato salsa, simply combine all the ingredients together, season and spoon into a serving bowl.

7. Add the spinach to the chicken korma and cook for 1 minute. Season to taste.

8. Serve the chicken korma with warm chapattis and a fresh tomato and chilli relish.