Читать книгу Gluten, Wheat and Dairy Free Cookbook: Over 200 allergy-free recipes, from the ‘Sensitive Gourmet’ - Antoinette Savill, Antoinette Savill - Страница 46
ОглавлениеStir-fry Cabbage and Ginger
Humble Savoy cabbage is transformed in seconds into a delectable but simple accompaniment to roasted or grilled (broiled) meats, game or poultry.
Serves 6–8
1 large Savoy cabbage
3 tablespoons of sunflower oil
2 tablespoons of mild (GF) chilli oil
8cm/3 inch root ginger, peeled and grated
Salt and freshly ground black pepper
1 tablespoon of (DF) margarine, or (GF) chilli oil for serving
Halve the cabbage, remove any hard white core/stem and slice very finely.
Heat the oils in a wok and fry the cabbage with the ginger, salt and pepper until just softened.
Serve hot with the margarine or chilli oil dotted all over it, and a little black pepper.
Exotic Pea Purée
An exotic version of the popular English dish, mushy peas, this is delicious with roast or grilled (broiled) fish, meat and poultry and its vivid colour brightens up the simplest lamb chop.
Serves 6–8
1kg/2.2lb/8 cups of frozen peas
1 large bunch of coriander (cilantro) or 3 × 15g/½ oz supermarket packets
Salt and freshly ground black pepper to taste
Grated nutmeg to taste
Dash of (GF) chilli sauce/oil
1 tablespoon (DF) margarine
200ml/7fl oz/¾ cup of coconut cream
Cook the peas in salted boiling water until tender, about 3–5 minutes. Drain and process half of them in a food processor. Scrape the mixture into a bowl.
Remove the stalks from the coriander (cilantro) and discard them. (The supermarket packets are usually trimmed.)
Place the rest of the peas with the coriander (cilantro) leaves and remaining ingredients in the food processor and process until smooth. Scrape this mixture into the first pea purée and blend together. Adjust the seasoning to taste. Transfer to a warm serving dish and cover until needed.
Nutty Vegetable Roulade
This enticing vegetarian dish is ideal for Christmas lunch. You can also change the filling from sweetcorn into a non-vegetarian left-over turkey recipe after Christmas.
Serves 6
FILLING
340g/12oz of parsnips, peeled and chopped
30g/1oz/2 tablespoons of (DF) margarine
2 tablespoons of soya cream
Freshly grated nutmeg
455g/16oz/21/3 cups of whole sweetcorn, drained
ROULADE
40g/1½oz/3 tablespoons of (DF) margarine
30g/1 oz/scant ¼ cup of rice flour
300ml/10fl oz/1¼ cups of unsweetened soya milk
1 teaspoon of fresh thyme leaves
Salt and freshly ground black pepper
130g/4½oz/1 cup of grated courgette (zucchini)
100g/3½oz/¾ cup of chopped, toasted mixed nuts
3 large free-range eggs, separated
Cayenne pepper
A large non-stick roulade tin, greased with (DF) margarine and lined with baking parchment (wax paper)
Preheat the oven to 200°C/400°F/Gas mark 6
Boil the parsnips until soft. Drain and then mash them with the margarine, soya cream and nutmeg until smooth. Season to taste with salt and pepper. Stir in the sweetcorn, cover and keep warm.
Make the roulade by first melting the margarine. Beat in the flour and then incorporate the milk until you have a smooth sauce. Season to taste with thyme, salt and pepper. Stir in the grated courgette (zucchini), half the mixed nuts and the egg yolks and remove from the heat.
In a large bowl, whisk the egg whites until stiff, then spoon one tablespoonful into the courgette (zucchini) mixture and blend gently. Now fold in the remaining egg whites very carefully using a metal spoon.
Scrape the mixture into the prepared tin and sprinkle with a little cayenne pepper.
Bake for 15–20 minutes until puffy but firm. Turn the roulade onto a piece of baking parchment (wax paper) that has been sprinkled with the remaining nuts.
Peel off the baking paper. Slice off the ends if they look a little dry. Spread the warm filling mixture over the roulade and gently use the paper underneath to help you roll up the roulade.
Slide the roulade carefully onto a warm serving dish and decorate with fresh parsley. Accompany the dish with Cranberry Sauce (see page 83).
Wild Mushrooms with Lentils Provençal
Autumn walks in the woods, with glorious coloured leaves and crisp, clean air is to me one of the marvels of nature. Nestling under the leaves and around the huge old trees bloom delicious wild mushrooms to be collected along the way.
This lovely French recipe can be used with fresh or dried mushrooms of your choice.
Serves 4
1 litre/35fl oz/4 cups of water
1 large red onion, peeled and thinly sliced
255g/9oz/1½ cups of Puy or green lentils
240ml/8fl oz/1 cup of sweet red vermouth
1 tablespoon of (GF) vegetable stock (bouillon) powder
Salt and freshly ground black pepper
Freshly grated nutmeg
3 sprigs of fresh rosemary
40g/1½oz/2 cups of dried, mixed wild mushrooms (any quantity of fresh ones)
Boil the water in a non-stick pan, add the onion and cook for about 10 minutes. Add the lentils and continue cooking over medium–high heat for another 10 minutes, stirring from time to time. (If the liquid reduces too much, add some more water.)
Pour in the vermouth and cook for 5 minutes. Now stir in the stock (bouillon) powder, salt and pepper, nutmeg and rosemary, reduce the heat and simmer for 15 minutes.
Finally, mix in the mushrooms and leave the pot to simmer for about 20 minutes. Adjust the seasoning and serve with warm bread and a fresh green salad.
Honey Glazed Turnips
It’s virtually impossible to get me to eat a turnip, but seduced by the idea of wild honey and thyme I succumbed to bribery. I now treat them with respectful awe, amazed that anything so bland can be transformed into something so delicious.
Serves 6–8
24 baby turnips, peeled and trimmed
2 heaped tablespoons of (GF/DF) four-grain mustard
6 tablespoons of wild runny honey
2 tablespoons of sunflower oil
Salt and freshly ground black pepper
2 heaped teaspoons of fresh thyme leaves
Preheat the oven to 180°C/350°F/Gas mark 4
Add the turnips to a pan of boiling water. Return to the boil and cook for 5 minutes just to soften them. Drain and refresh under hot water and leave to dry out a bit.
Gently heat the mustard, honey and oil together and season with a little salt and pepper.
Place the turnips on a non-stick baking sheet, pour the honey over them and sprinkle with thyme.
Bake in the oven until golden brown and sticky, about 1¾ hours, or until cooked through, basting occasionally with the glaze so that they brown evenly.
Celeriac Dauphinoise
You can always replace half of the celeriac with potato slices if you find this recipe too expensive. It has a soft and delicious flavour and is ideal with grilled (broiled) fish, game and roasts of all sorts.
Serves 8
2 celeriac roots, peeled, quartered and very thinly sliced
1 large onion, peeled, halved and very finely sliced
Salt, freshly ground black pepper and nutmeg (DF) margarine
1 plump clove of garlic, peeled and crushed
A few thyme leaves
300ml/10fl oz/1¼ cups of (GF) vegetable stock (bouillon)
Cayenne pepper
Preheat the oven to 180°C/350°F/Gas mark 4
Layer the celeriac with the onion in an ovenproof dish, sprinkling each layer with salt, pepper and nutmeg, and dotting with margarine, garlic and thyme leaves. Continue until all of the celeriac and onion have been used up.
Pour the stock (bouillon) over and sprinkle cayenne pepper over the top.
Bake in the oven until crispy on top and soft all the way through, about 2 hours.
Check occasionally – if it looks as though it is starting to dry out add a little more stock.
Serve the Celeriac Dauphinoise piping hot.
Roast Squash, Chestnuts and Sweet Potatoes
This is a robust accompaniment to roast turkey, pheasant or grouse, especially at Christmas time. It is also unusual and delicious with roast pork or wild boar.
Serves 6–8
1 butternut squash, peeled, halved and seeded
1kg/2.2lb/7 cups of sweet potatoes, peeled (1.5kg/3.3lb for 8 people or more)
200ml/7fl oz/¾ cup of olive oil
Salt and freshly ground black pepper
A little sprinkling of grated cloves and nutmeg
12 whole cloves
225g/8oz/1½ cups of whole peeled chestnuts
Preheat the oven to 180°C/350°F/Gas mark 4
Cut the squash and the potatoes into equal size pieces so that they will take a uniform time to cook. Bring a large pan of water to the boil and blanch the vegetables for 3 minutes in the boiling water. Refresh under cold water and leave to dry for 10 minutes.
Brush the squash and potato pieces with oil and spread them evenly over an oiled baking sheet.
Season with salt, pepper, grated cloves and nutmeg and then sprinkle with the whole cloves.
Roast in the oven for about 1½ hours. Add the chestnuts 15 minutes before the end so that they heat through.
Serve straight from the oven and remind everyone not to eat the cloves!
Sweet Potato and Orange Purée
In order to be able to enjoy my own dinner parties, I usually prepare the vegetables in the morning and cook them in the microwave as the meat is being carved. No steam, splashes or smells is the essence of a good dinner party in my tiny kitchen.
Serves 6–8
1.5kg/3.3lb/10/½ cups of sweet potatoes, peeled and chopped
The grated rind and juice of 2 large oranges
Salt and freshly ground black pepper to taste
1 heaped tablespoon of (DF) margarine
Freshly grated nutmeg to taste
Remove any blemishes from the potatoes and then cook in boiling salted water for 20 minutes or until very soft. Turn off the heat and drain them. Return to the saucepan and mash the potatoes with all of the remaining ingredients until light and fluffy and without lumps. Transfer to a warm serving dish and keep warm until needed.
