Gluten, Wheat and Dairy Free Cookbook: Over 200 allergy-free recipes, from the ‘Sensitive Gourmet’. Antoinette Savill
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130g/4½ oz/2/3 cup of grated goat’s or sheep’s cheese, or vegetarian cheese
240ml/8fl oz/1 cup of goat’s or sheep’s yogurt
3 large free-range eggs, beaten
A pinch of cayenne pepper and a bunch of lamb’s lettuce (mâche)
24cm/10 inch non-stick, loose-bottomed, fluted flan tin
Preheat the oven to 200°C/400°F/Gas mark 6
Place the flours, oats, salt and margarine in a food processor and mix for a second or two until it resembles fine breadcrumbs. Mix the egg and oil together and pour into the food processor with the machine running. Turn out the mixture onto a floured board and, with floured hands, bring into a ball of dough. Wrap in clingfilm (plastic wrap)and chill for 30 minutes.
Roll out on a floured board and line the flan tin. Prick the bottom with a fork and chill for 1 hour.
Line the pastry with greaseproof (wax) paper and ceramic beans and bake for 10 minutes. Remove the balls and paper and bake for a further 25 minutes. Cool until needed. Turn down the oven to 180°C/350°F/Gas mark 4.
Cut the pumpkin into thin wedges and blanch in boiling water for 5 minutes until softened.
Heat half the oil and fry the pumpkin slices for 10 minutes to brown them on each side. Drain on kitchen (paper) towels. Add the remaining oil and cook the onion with the thyme and garlic, until soft, but not brown. Season with salt, pepper and grated nutmeg and cover the pastry base with the mixture. Arrange the pumpkin wedges on top and all around the flan.
Mix the cheese, yogurt and eggs together with a little more seasoning and spoon over evenly.
Sprinkle with a little cayenne pepper and bake for 45 minutes, or until puffy and firm and the pumpkin is cooked through.
Serve warm, or cold, with lamb’s lettuce (mâche), drizzled with virgin olive oil and black pepper.
Sweet Pepper Tart
Grilling (broiling) the peppers is crucial to bring out the intense sweet flavour vital to the success of this tart. The skins should blister with black spots before being peeled off.
Serves 6
4 large red peppers, cored and seeded
Olive oil
1 plump clove of garlic, peeled and crushed
1 teaspoon of marjoram leaves
1 teaspoon of balsamic vinegar
240ml/8fl oz/1 cup of soya cream
6 large free-range egg yolks
Salt and freshly ground black pepper
A little caster (superfine) sugar
A few drops of (GF) chilli sauce/oil
Pre-baked (WF/DF) shortcrust pastry case made in a 24cm/10 inch non-stick, loose-bottomed fluted flan tin (see page 16)
Cayenne pepper
140g/5oz of lamb’s lettuce (mâche)
Preheat the oven to 200°C/400°F/Gas mark 6
Brush the peppers with olive oil and grill (broil) until charred and blistered. Leave to cool and then peel off the skin with a sharp knife and discard. Chop up the peppers, then cook them in a tablespoon of oil with the garlic and marjoram for 2 minutes. Add the balsamic vinegar to the pan and cook for 3 minutes. Set aside to cool a little.
Put the cream, eggs and cooled peppers in a food processor and blend until smooth. Adjust the seasoning with salt, pepper, sugar and chilli sauce/oil and blend again. Scrape the mixture into the prepared pastry case. Sprinkle lightly with cayenne pepper and bake for 25–30 minutes or until set.
Cut into wedges and serve warm with a little lamb’s lettuce (mâche) sprinkled with olive oil and black pepper around each piece.
Pink Grapefruit and Ginger Salad
Without doubt the easiest and quickest recipe in the book. Ideal for reluctant hosts or hectic hostesses. Ordinary grapefruits are too acidic as a starter, so the pinker the better.
Serves 8
255g/9oz of parsley, trimmed and chopped
Salt and freshly ground black pepper
2 plump cloves of garlic, peeled and crushed
1 teaspoon of balsamic vinegar
6 tablespoons of olive oil
10cm/4 inch of root ginger, peeled
6 large pink/red grapefruit, peeled
40g/1½ oz of lamb’s lettuce (mâche)
Make the dressing in a large bowl by beating together three quarters of the chopped parsley with seasoning, garlic, vinegar and oil. Grate in all of the ginger. Segment the grapefruit, removing all the pith, skin and pips (seeds) and marinate in the dressing until needed (up to 24 hours). Keep covered in the refrigerator.
Serve on plates with lamb’s lettuce (mâche) and crispy warm (GF) bread.
Smoked Mackerel Pâté
This recipe transforms boring old tofu into a delicious pâté. In 55g/2oz of tofu there are 300mg of calcium so it is an excellent alternative to the cheese products we’d normally use.
Serves 6
4 fillets of smoked mackerel, skinned
297g/10½oz of silken tofu (firm)
The juice of ½ a lemon
1 teaspoon of (GF/DF) hot horseradish relish or a few drops of (GF) chilli sauce/oil
Salt and freshly ground black pepper
Cayenne pepper
Slices of (GF) bread or pure maize corn chips
Put the mackerel, tofu, lemon juice, horseradish or chilli sauce/oil, salt and freshly ground black pepper into the food processor and process until just smooth.
Spoon into a serving dish. Sprinkle with cayenne pepper and serve with toasted slices of (GF) bread or corn chips, or cover and chill until needed.
Wild Rice and Smoked Trout Blinis
I found it mildly surprising that this recipe actually worked! Its nutty flavour is well matched by the subtleties of smoked trout. This dish is delicious with chilled vodka and will certainly get the party going.
Serves 6 (2 each)
DRESSING
2 tablespoons of capers, drained
55g/2oz/½ cup of anchovies, drained and finely chopped
The juice and rind of 1 large lemon
4 tablespoons of olive oil
Salt and freshly ground black pepper
1 sprig of fresh rosemary leaves, very finely chopped
1 teaspoon of honey
4 whole Arbroath smokies/smoked trout
BLINIS
70g/2½oz/½ cup of well-cooked wild rice
170g/6oz/1