Gluten, Wheat and Dairy Free Cookbook: Over 200 allergy-free recipes, from the ‘Sensitive Gourmet’. Antoinette Savill
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to a bowl and fold in the sherry using a metal spoon. Line each ramekin or mould with clingfilm (plastic wrap), then line the clingfilm (plastic wrap) with salmon slices, making sure that there are no holes and that there is an overlap to fold over to encase the mousse.
Divide the mousse between the ramekins, then smooth over and seal up with the overlapping salmon. Cover with clingfilm (plastic wrap) and chill for 4 hours or more. Turn out onto the centre of each plate, surround with watercress and drizzle with the oil and pepper.
Serve each turban with a wedge of lemon and a plate of thinly sliced Cumin Seed and Rye Bread (not GF) (see page 244) or (GF) bread of your choice.
Avocado and Fresh Salmon Corn Meal Pancakes
These pancakes are ideal for breakfast with bacon and eggs on top, or scrambled eggs and smoked salmon for special occasions. They are also superb with avocado and bacon, fresh prawns or crab as a starter or even a light lunch.
Serves 6
455g/16oz of fresh skinless and boneless salmon fillet cut into 2cm/¾ inch cubes
240ml/8fl oz/1 cup of fresh lime juice
2 chillies, seeded and finely chopped
Salt and freshly ground black pepper
2 ripe avocado pears, peeled and stoned (pitted)
1 very large tomato, skinned and finely chopped
CORN MEAL PANCAKES
115g/4oz/¾ cup of sifted fine corn meal
115g/4oz/¾ cup of sifted white rice flour
3 heaped teaspoons of (GF) baking powder
1 teaspoon of salt
Freshly ground black pepper
2 eggs, lightly beaten
240ml/8fl oz/1 cup of goat’s yogurt
Oil for frying
3 tablespoons of chopped fresh coriander (cilantro) leaves
Start 2–24 hours before eating. In a china or glass bowl, marinate the fish in the lime juice with the chillies and seasoning until it is opaque. Keep chilled and cover with clingfilm (plastic wrap).
When you are ready to make the pancakes, chop up the avocados into cubes and add to the lime juice with the tomato.
Just before serving, make the pancakes. Mix the dry ingredients together in one bowl and the liquid ingredients in another, then quickly but thoroughly stir them together.
Heat a little oil in a non-stick frying pan (skillet) and make 6 pancakes, using about 3 spoonfuls of batter for each one.
Cook over a medium heat for 3–4 minutes, turning once, until cooked right through and golden on both sides.
Keep the pancakes warm in a low oven until they are all prepared.
To serve, place each pancake on a hot plate. Drain the salmon and avocado mixture and arrange the topping over the pancakes. Sprinkle with the coriander (cilantro) and serve at once.
Beetroot Jellies with Celeriac Remoulade
Celeriac remoulade is used rather like a jumped-up coleslaw. Usually it is made with lashing of olive oil and far more vinegar and mustard than would ordinarily be used in any mayonnaise. This recipe however, being a fat-free version, has no oil at all.
Serves 6
BEETROOT (BEET) JELLIES
1 bunch small spring onions (scallions), trimmed and sliced
1 teaspoon of cumin powder
Salt and freshly ground black pepper
140ml/5fl oz/2/3 cup of water
140ml/5fl oz/2/3 cup of dry white wine
12 small or 8 medium, whole pre-cooked beetroots (beets), trimmed, peeled and chopped
A few drops of (GF) chilli sauce/oil
1½ sachets (16g/¾oz/US 1½tablespoons) of powdered gelatine, dissolved according to the instructions on the packet, or vegetarian equivalent
CELERIAC REMOULADE
425g/15oz/5 cups of fresh, shredded celeriac
Salt and freshly ground black pepper
Juice of ½ a lemon
3 tablespoons of (GF) Dijon mustard
2–3 tablespoons of boiling water
1 tablespoon of wine vinegar
4 heaped tablespoons of virtually fat-free fromage frais
2 heaped tablespoons of chopped fresh parsley
Some fresh herbs to decorate
6 ramekins or tin moulds, lined on the base with a circle of baking parchment (wax paper)
Place the spring onions (scallions), cumin powder, salt, pepper, water and wine in a non-stick saucepan and gently cook over medium heat until the onions are nearly soft. Add the beetroot (beets) to the pan, heat through and season to taste with chilli sauce/oil. Set aside for 20 minutes.
When cool, purée the mixture in a food processor. With the machine still running, add the dissolved gelatine to the purée so that it is evenly distributed.
Fill each of the prepared ramekins or moulds with the purée, cover with clingfilm (plastic wrap) and chill in the refrigerator for at least 4 hours or until set
Meanwhile, place the celeriac in a bowl with the remaining remoulade ingredients and mix gently.
The sauce should be firm enough to spoon the celeriac into a pile without the sauce running all over the plate! Adjust the seasoning to taste, cover with clingfilm (plastic wrap) and chill for at least 2 hours or until needed.
Dip the bottom of the moulds into hot water and then loosen the jellies using a sharp knife.
Remove the circles of paper. Place a spoonful of the celeriac remoulade beside each jelly and decorate with a few fresh herbs. Serve immediately, or chill until needed.
Stir-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