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Archive for the ‘Gluten-free’ Category

cong hua can dou

This is a Chinese method for cooking broad beans which is really straightforward and super tasty. If you want to double pod your beans, just blanch for a minute first and the skins will easily pop off. We served this alongside Dongpo pork but it would go equally well alongside a lot of meat dishes.

Stir-fried broad beans with spring onion – serves 3-4

  • 1kg young broad beans in pods or 350g shelled (we used frozen broad beans, defrosted or blanched to remove skins)
  • 1 tbsp cooking oil
  • 2 tbsp thinly sliced scallions, white part only
  • ¾ tsp caster sugar
  • 4 tbsp thinly sliced scallions, green parts only

Heat the oil in a wok over a high heat. Add the scallion whites and stir-fry briefly until fragrant. Add the beans and stir-fry briefly until fragrant. Add the beans and toss in the oil. Add 150ml of water, the sugar, season with salt and bring to the boil. Cover and simmer over a medium heat for a few minutes, until tender – careful they don’t boil dry.

Remove the lid and increase the heat a bit to reduce the liquid. When only a couple of tablespoons of liquid are left, add the scallion greens and stir until fragrant, then serve.

(Original recipe from Land of Fish & Rice by Fuchsia Dunlop, Bloomsbury, 2016.)

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Devilled BBQ Chicken

Spatchcocking chicken is a great way to cook chicken on the barbecue. This works best over indirect heat – using a charcoal barbecue you need to push the hot coals to the sides rather than directly underneath the chicken. It’s all too easy to undercook chicken on a barbecue so we recommend using a meat thermometer if you have one – the chicken should get to at least 57-60C in the centre of the breasts.  Serve with salad and chips or jacket potatoes.

Wine Suggestion: We’d suggest a juicy, lighter bodied red for this dish and a youthful Beaujolais cru came to hand, the Rochette Morgon Cote du Py which had both depth and joyfully youthful freshness; a good balance to the peppery warmth and BBQ charring.

Devilled Grilled Chicken – serves 4

  • 1 x 1.5kg free-range chicken
  • 1 tbsp black peppercorns
  • 1 tsp crushed dried chillies
  • 175ml olive oil
  • juice of ½ a lemon
  • 2 garlic cloves, crushed
  • lemon wedges, to serve

Ask your butcher to spatchcock the chicken for you or alternatively put it onto a chopping board, bread-side down, and cut along either side of the backbone with kitchen scissors. Open the chicken, turn it over and press down hard on the breastbone so it lies flat.

Coarsely crush the peppercorns in a mortar and pestle. Add the chilli flakes and crush a little more.

For the marinade, mix the olive oil with the lemon juice, garlic and ½ tsp of salt. Put the chicken into a shallow dish or tray and pour over half the marinade. Turn the chicken over a couple of times to coat it and finish with the skin-side up. Sprinkle with three-quarters fo the pepper and chilli mixture, then cover with clingfilm and leave to marinate for at least 1 hour.

Light your barbecue about 40 minutes before you want to start cooking and rearrange the coals for indirect cooking (see introduction).

Mix the remaining pepper and chilli mixture into the reserved marinade and use this to baste the chicken as it cooks.

Remove the chicken from the marinade and season on both sides with sea salt. Discard the marinade left in the dish.

Put the chicken carcass-side down onto the barbecue and cook for 15-20 minutes, basting with a little of the leftover marinade occasionally. Turn the chicken over and cook for another 15-20 minutes and continue to baste. Keep working like this until the chicken is cooked through and the skin is crispy (ideally use a meat thermometer and test the breast until it reaches 57-60C). It will. probably take 15 minutes per 450g plus 20 minutes, but this is really dependant on the BBQ on the day

Heat through the remaining basting mixture and pour off the excess oil.

Carve the chicken into pieces and serve with the basting mixture and lemon wedges.

(Original recipe from Rick Stein’s Mediterranean Escapes, BBC Books, 2007.)

 

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White aspargus with serrano ham and chive dressing

We adore this stuff. A piece of salty ham and mustardy dressing are all that’s needed for a delicious starter or light lunch.

Wine Suggestion: given the ham and mustard dressing we chose a bottle of Dönnhoff Liestenberg Riesling Kabinett which was superb. It had a vibrancy and freshness to match the salty fatiness of the ham and the tangy dressing.

White asparagus with serrano ham and chive dressing – serves 4

  • 16 fat white asparagus spears
  • 4 slices serrano ham

FOR THE DRESSING:

  • 1 tbsp lemon juice
  • 2 tbsp Dijon mustard
  • 1 tsp clear honey
  • 3 tbsp walnut or hazelnut oil
  • 1 tbsp snipped chives

Trim the asparagus and peel the stems with a potato peeler. Boil in salted water for 12-15 mins until the spears are tender, then drain well.

Whisk together the lemon juice, mustard and honey with some salt and pepper. Whisk in the oil, then stir in the chives just before serving.

Divide the warm or cold asparagus between 4 plates. Lay the ham on top and drizzle over the dressing.

(Original recipe from BBC Good Food)

 

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Wild Garlic Mash

Wild garlic has a short season in April and most years we make all kinds of things with it. This April we only managed some mashed potato – but very delicious mashed potato it was!

Wild Garlic Mash- serves 2 generously

  • 700g floury potatoes
  • 25-50g butter
  • 25g wild garlic, roughly chopped
  • 100ml double cream

Peel the potatoes and cut into same-sized chunks. Boil until completely tender.

Dry the potatoes off in the hot pan, then mash until smooth.

Meanwhile, melt a generous slab of butter in a small frying pan. Add the wild garlic and cook for a minute or two until softened. Pour the melted butter and wild garlic into the mashed potatoes.

Pour the cream into the same frying pan and bring to a bubble, then pour into the potatoes. Season well with salt and freshly ground white pepper, then beat the mash with a wooden spoon until smooth and fluffy.

 

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Carrot Salad with Yoghurt & Cinnamon

A salad of long, thin baby carrots with a herby yoghurt dressing. This is a great side dish for a barbecue and the portions are huge! It’s served at room temperature so the carrots can be cooked and dressed earlier in the day and mixed with the yoghurt before serving.

Carrot Salad with Yoghurt & Cinnamon – serves 4 – 8

  • 1 kg long, thin baby carrots, scrubbed and stalks trimmed
  • 3 tbsp olive oil
  • 1½ tbsp cider vinegar
  • 1 tsp honey
  • 1 garlic clove, crushed
  • ¼ tsp ground cinnamon
  • 120g Greek-style yoghurt
  • 60g crème fraîche
  • 5g dill, roughly chopped
  • 10g coriander, roughly chopped

Steam the carrots for 8-12 minutes or until cooked through but retaining a bite.

Meanwhile, whisk the olive oil, vinegar, honey, garlic, cinnamon, ½ tsp salt and plenty of black pepper together in a large bowl. Add the carrots to the dressing as soon as they are cooked, then mix well and set aside to cool.

Mix the yoghurt and crème fraîche in a medium bowl with a ¼ tsp of salt. Add this to the carrots, along with the fresh herbs. Stir gently to mix roughly together, then serve.

(Original recipe from Ottolenghi Simple by Yotam Ottolenghi with Tara Wigley and Esme Howarth, Ebury Press, 2018.)

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Roasted Asparagus with Almonds, Capers & Dill

We thought you couldn’t beat buttered asparagus until Yotam Ottolenghi suggested almonds, capers & dill, a fabulous combination!

Roasted asparagus with almonds, capers & dill – serves 4 as a side dish

  • 600g asparagus, snap off the woody ends
  • 3 tbsp olive oil
  • 30g unsalted butter
  • 20g flaked almonds
  • 30g baby capers, patted dry with kitchen towel
  • 10g dill, roughly chopped
  • salt and black pepper

Preheat the oven to 200°C fan.

Toss the asparagus with 1 tbsp of the oil and some salt and black pepper. Spread over a large parchment-lined baking tray and roast for 8 to 12 minutes depending on thickness, until soft and starting to brown in spots. Transfer to a large serving plate and set aside.

Melt the butter in a small saucepan over a medium-high heat. Add the almonds and fry for a minute or two, stirring, until golden-brown. Pour the almonds and butter over the asparagus.

Add the remaining 2 tbsp of oil to the saucepan and place over a high heat. Once hot, add the capers and fry for 1-2 minutes, stirring all the time, until they have opened up and turned crispy. Remove the capers with a slotted spoon and scatter over the asparagus along with the dill (discard the oil). Serve warm.

(Original recipe from Ottolenghi Simple by Yotam Ottolenghi with Tara Wigley and Esme Howarth, Ebury Press, 2018.)

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Avocado & Broad Bean Mash

This makes a nice light starter to share with some crusty bread, crackers or breadsticks.

Wine Suggestion: Rosé because it matches the mood and season, and also because a good, dry, rosé is both refreshing and a good match for food. Today it was the Ch de la Negly “les Terrasses” from the Languedoc.

Avocado & broad bean mash – serves 4

  • 250g podded broad beans, fresh or frozen
  • a large avocado, peeled and roughly chopped
  • a lemon, finely shave with a peeler to get one long strip of zest, then juice to give 1 ½ tbsp
  • 4 tbsp of olive oil
  • 2 scallions, finely sliced

Bring a pan of salty water to the boil and blanch the beans for 2 minutes, then drain, run under cold water and drain again. Remove the skin from the beans and discard, they should pop off easily. Set 50g of beans aside and put the rest into a food processor with the avocado, lemon juice, 2 tbsp of oil and ¼ tsp salt, then whizz until almost smooth.

Heat the remaining 2 tbsp of oil in a small frying pan, then gently fry the scallions and lemon skin for a minute. Remove from the heat and stir in the reserved broad beans and a pinch of salt.

Check the the avocado and broad bean mixture for seasoning then spread over a plate, making a rim around the edge. Spoon the spring onion mix into the middle just before serving.

(Original recipe from Ottolenghi Simple by Yotam Ottolenghi with Tara Wigley and Esme Howarth, Ebury Press, 2018.)

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