Friday, 06 May 2016

Recipes: Coeliac Awareness Week

With Coeliac Awareness Week running from the 9th – 15th May, Executive Chef Dominic Teague from Indigo at One Aldwych, shares three delicious gluten free recipes to create at home

Written by Dominic Teague

Onion Samphire Focaccia (pictured above)

Makes 20 mini loaves

30g gluten free yeast
200ml rice milk
350g Dove's gluten free plain white flour
200g buckwheat flour
5g Xanthan gum
20g salt
10g sugar
2 eggs
200g olive oil
5g bicarbonate of soda
10ml wine vinegar
300g onion-samphire sofrito (details below)
100ml approx. water
Maldon salt and rapeseed oil for finishing

Dissolve the yeast in tepid rice milk.

Combine the flours, Xanthan gum, salt and sugar in a mixing bowl. Add the dissolved yeast and rice milk, eggs and olive oil.

Mix the bicarb and vinegar and add it to the other ingredients.

Using a beater attachment, blend the mixture to form a softish dough. Cover and leave in a warm place for 30 minutes.

Work the onion mixture into the dough.

The dough will be on the sticky side. Mix in just enough water to make a pipeable batter.

The exact amount can vary from batch to batch, depending on the flours.

Spray 20 Exoglass loaf moulds with oil to prevent sticking.

Pipe enough of the dough into each mould to half- fill it. Put the moulds on a baking sheet and prove 30 minutes at 35˚, 70% humidity or until the dough starts rising in the moulds.

Brush the tops of the focaccia with rapeseed oil and sprinkle with Maldon salt. Place in a preheated 220˚ oven. (If it has a steaming facility, steam 20 seconds). Bake eight or nine minutes till golden.

The little loaves will have almost risen to the tops of the moulds. While still hot, brush with rapeseed oil again and turn out.

Onion and samphire mixture
Finely dice a kilo of onion and sweat in 80ml olive oil.

When it starts to colour add 25 g chopped rosemary, diced roasted garlic to taste and 375 g marsh samphire, blanched and chopped. Cook out for two to three minutes and cool.

Rump of lamb, charred aubergine, capers and anchovy

Makes 4

coeliac-awareness-week-590-

4 rump of lamb
200 gr charred aubergine
100ml lamb jus
Garnish
2 filets anchovy
1 tbs capers
50gr samphire

Charred aubergine
2 aubergines
2 shallots finely chopped
2 clove garlic finely chopped
Sprig thyme
Salt and pepper

Cut the aubergine in half lengthways. Score with a sharp knife into the flesh. Sprinkle with salt and leave for 1 hour.

Rinse under cold water and dry. Place 1 x ½ aubergine over an open flame till well charred. Place on a tray and add the remaining aubergine, sprinkle with olive oil and thyme, and bake at 160c for 1 hour.

When cooked, scrape the flesh onto a chopping board and chop till fine. In a separate pan, sweat the shallot and garlic for 2 minutes and add the chopped aubergine. Cook slowly for 15 mins and add seasoning.

Lamb jus
4 shallots
2 clove garlic
1 plum tomato deseeded
Sprig thyme
200ml white wine
500ml lamb stock

Sweat the shallot, garlic and thyme for 2 minutes in little olive oil. Add the tomato and wine. Reduce by ¾. Add the stock and reduce to 100ml... pass through fine sieve.

To serve
Sear the lamb rump in a hot pan with little olive oil till golden brown all over. Place in oven for approx. 8 mins. Rest for 10 mins in a warm place. Meanwhile, warm the charred aubergine and saute the samphire quickly in little olive oil. Spoon the aubergine onto a warm plate, slice the lamb, place on top of the aubergine and add the samphire.

Warm the sauce, remove from heat, add the small diced anchovy and capers and pour over the lamb.

Beer battered day boat fish, crushed peas and tartare sauce

Serves 4

coeliac

4 x 120gr fresh white fish

To make the Batter flour
50g gluten free flour (doves)
25g rice flour
25g potato flour
10g corn flour
10g gluten free baking powder
1g xanthan gum

Mix all ingredients together

To make the batter
½ egg
120g batter flour
½ bottle gluten free beer (330ml)

Mix a little of the beer into the flour mix. Add the egg and whisk in the rest of the beer till smooth.

Crushed peas
200 g Peas
5 g Dill
5 g Mint
Olive oil
Salt

Boil the peas, cool and blend till roughly chopped

Add some olive oil, salt and the chopped herbs.

Tartare sauce
Homemade mayonnaise 100g
Finely chopped Shallots 20g
Chopped Parsley 1 tbsp
Chopped Capers 25g
Chopped cornichons 25g
Salt to taste

Mix everything.

To serve
Dip the fish into a little gluten free flour and coat with the batter. Deep fry till golden brown approx. 4 mins at 220C.

Drain on a cloth, warm the peas, arrange on plate and place fish on top. Serve with tartare sauce, chunky fries, lemon and vinegar




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