Gluten, Wheat and Dairy Free Cookbook: Over 200 allergy-free recipes, from the ‘Sensitive Gourmet’. Antoinette Savill
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cup plus 3 tablespoons of buckwheat flour
1 large free-range egg
300ml/10fl oz/1¼ cups of sheep’s or goat’s yogurt
1 teaspoon salt
1 teaspoon of (GF) baking powder
2 tablespoons of sunflower oil (and some more for frying)
½ teaspoon of bicarbonate of soda (baking soda)
1 tablespoon of boiling water
500g/17oz/2 cups of Greek set sheep’s yogurt
2 tablespoons of chopped parsley
Freshly ground black pepper
Make the dressing first by whisking all of the ingredients in a bowl. Cover and chill in the refrigerator until needed.
Remove all the skin and bones from the Arbroath smokies and break into attractive pieces.
Cover and chill.
Next make the blinis. In a food processor briefly beat the flour, egg, yogurt, salt, baking powder and oil into a smooth batter. Mix this gently into the rice. Dissolve the bicarbonate of soda (baking soda) with the hot water and stir quickly into the mixture.
Cover the base of a frying pan (skillet) with oil. Heat the oil until it is hot enough to fry a tablespoon of batter until it sizzles and becomes golden and puffy. Flip the blini over and cook on the other side until golden. Make 12 blinis.
Keep them warm on a dish covered with a clean damp tea towel. Use more oil as necessary.
Place a warm blini on each plate. Pile on the smoked trout. Spoon over a blob of yogurt, sprinkle with parsley and black pepper.
Drizzle the dressing around the blinis and serve immediately.
Warm Scallops and Fennel with Tomato Dill Dressing
Dynamic yet simple is how I prefer my scallops. Briefly cooked so that they still impart the flavour of the ocean – never stewed or frazzled.
Serves 4
4 bulbs of fennel, trimmed and quartered
Extra virgin olive oil for brushing and serving
½ red onion, peeled and finely chopped
1 tablespoon of olive oil
1 tablespoon of (DF) margarine
4 tablespoons of white wine
455g/16oz/4 cups of fresh or frozen, defrosted scallops (without coral)
4 tablespoons of tomato passata
15g/½ oz/½ cup of fresh dill, chopped
Salt and freshly ground black pepper
4 scallop shells, cleaned
Preheat the oven to 200°C/400°F/Gas mark 6
Brush the fennel with oil and bake in the oven until browned and the edges have softened, about 45 minutes.
Cook the onion in the oil and margarine until soft.
Add the wine, cook for another minute and then add the scallops. Cook for a further minute, turning once.
Add the tomato passata, dill, salt and pepper, and continue to cook for 1 more minute.
Spoon the mixture into the shells and serve in the centre of large warm plates surrounded by the fennel quarters.
Drizzle with any remaining sauce and a little extra virgin olive oil, then sprinkle with black pepper.
Crab Mousse with Pear Vinaigrette
The craze for pink peppercorns is no longer with us. Now, of course, they are easily purchased in any reputable supermarket and we no longer have to scour the shelves of smart delicatessens.
Serves 6
11.7g/½ oz sachet (US 1 tablespoon) of powdered gelatine
2 dressed crabs, fresh or frozen and defrosted
2 tablespoons of (DF/GF) mayonnaise
(GF) chilli sauce/oil to taste
(GF) Worcestershire sauce to taste
The juice of ½ a lemon
Salt and freshly ground black pepper
2 tablespoons of soya cream
1 egg white, stiffly beaten
410g/14½oz/2 cups of pear quarters in natural juices
2 tablespoons of olive oil
The juice of 2 limes
2 teaspoons of pink peppercorns, drained
6 ramekins or moulds, lined on the base with a circle of baking parchment (wax paper)
Dissolve the gelatine in 3 tablespoons of boiling water and stir until it is clear and lump-free.
In a bowl, mix the crab meat, mayonnaise, sauces, lemon juice and seasoning with the cream.
Stir in the gelatine, fold in the egg white and spoon the mousse into each mould. Cover with clingfilm (plastic wrap) and chill for 3–4 hours.
When ready to serve, drain the pears and slice them.
Dip the ramekins or moulds into a little boiling water to loosen, then turn them out onto plates.
Remove the baking parchment (wax paper). Arrange the pear slices around each mousse.
Mix the oil, lime juice and peppercorns with salt and pepper, and drizzle over the pears.
Smoked Salmon Turbans
Smoked salmon and the Christmas festivities seem unequivocally bound together. Unmistakably luxurious, salmon is a special treat meriting little or no alteration from its natural state. However, this recipe does help a little go a long way.
Serves 8
11.7g/½oz sachet (US 1 tablespoon) of powdered gelatine
550g/19oz of salmon fillet, all bones and skin removed
A few slices of lemon
Salt and freshly ground black pepper
297g/10½oz of tofu (set firm)
1 teaspoon of tomato purée (paste)
2 tablespoons of lemon juice
A few drops of (GF) Tabasco sauce/chilli oil
3 teaspoons of dry sherry
455g/16oz of sliced smoked salmon
2 packets of watercress, trimmed
Extra virgin olive oil
2 large lemons, cut into 8 wedges
8 ramekins or moulds, lined with clingfilm (plastic wrap)
Dissolve the gelatine in 3 tablespoons of boiling water and stir until it is clear and lump-free.
Meanwhile, wrap the salmon in foil with a little water, a few slices of lemon, salt and pepper.
Poach for 15 minutes.
Open the foil and leave to cool. Flake the fish into a bowl, add the juices and then briefly process the tofu, fish and juices in a food processor with the tomato, lemon juice and Tabasco. Stir in the gelatine and beat thoroughly until pink, creamy and smooth.