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Overview
Author of Learn to Cook Wheat, Gluten and Dairy Free, Antoinette Savill wants people living with food intolerances to love the rich variety of foods they can bake and cook for themselves. In Deliciously Wheat, Gluten & Dairy Free, she offers advice on living with dietary restrictions and includes a handy guide on foods to avoid as well as replacement ingredients so good you won’t even miss what they’re replacing. Savill’s recipes use seasonal ingredients for everything from everyday meals to comfort foods, treats, and indulgences.
This book has more than 120 recipes for vegetarian dishes, soups and starters, game and poultry, seafood, desserts, and breads. Savill also includes her recipes for gluten-free flour mix, gluten-free shortcrust pastry, and ricotta cheese. Recipes are divided into quick weekday cooking, and more time-intensive speciality dishes. This cookbook has recipes for all seasons, tastes, and budgets, with plenty of options and inspirations for home chefs trying to cook for their diet.
Product Details
| ISBN-13: | 9781910690598 |
|---|---|
| Publisher: | Grub Street |
| Publication date: | 02/20/2019 |
| Sold by: | Barnes & Noble |
| Format: | eBook |
| Pages: | 224 |
| File size: | 15 MB |
| Note: | This product may take a few minutes to download. |
Read an Excerpt
CHAPTER 1
Soups, Starters, Snacks, Lunches & Suppers
Zingy Cream of Nettle Soup
Serves 8
Wheat, gluten and can be dairy–free
[??]
450g/1lb potatoes, peeled and quartered
55g/2oz lactose-free/goat's butter or dairy-free sunflower spread
1 very large leek, trimmed and sliced
2 large onions, peeled and chopped
150–200g/5–7oz young nettle tops with young stalks, washed and roughly chopped or watercress and spinach leaves mixed for an alternative soup
2 litres/3½ pints home-made or instant vegetable or chicken stock/bouillon (check labels for allergens).
Sea salt and freshly ground black pepper Freshly grated nutmeg to taste
4 tablespoons lactose-free cream/goat's double cream or dairy-free soya single cream
Optional: Fresh chives or parsley, chopped for decoration
Cook the potatoes in a pan of boiling water until nearly soft, drain them and set aside. In a large thick-based pan, melt the butter or spread and stir in the leeks and onions. Cook gently until softened but not browned.
Stir in the potatoes and then the nettles. Add the stock/bouillon and bring the soup to the boil.
Simmer the soup for about 20 minutes, leave to cool and then blend the soup in a liquidizer until smooth. Return the soup to the pan and season to taste with salt, pepper and nutmeg. Reheat the soup gently and then serve the soup in warm bowls with a swirl of cream. A few snips of chopped chives or parsley for decoration if you like but it is delicious as it is.
Cream of Wild Garlic & Potato Soup
Serves 6–8
Wheat, gluten and can be dairy–free
[??]
2 tablespoons olive oil
2 medium onions, chopped
2 medium leeks, trimmed and sliced
750g/1lb 11oz potatoes, peeled and roughly chopped
2 litres/9 cups home-made or instant vegetable or chicken stock/bouillon (check label for allergens)
255g/9oz fresh, wild garlic leaves Sea salt and freshly ground black pepper A swirl of lactose-free/goat's cream or dairy-free soya cream per person
Optional: Wild garlic flower heads for decoration
Heat the oil in a large thick-based pan over moderate heat and add the onion, leeks and potatoes. Cook until slightly softened but do not brown. Pour in the stock/bouillon and continue to cook the vegetables until the potatoes are soft. Add the wild garlic leaves and cook for 5 minutes, add plenty of seasoning and leave the soup to cool.
Purée the soup until smooth and transfer back to the pan. Reheat the soup just before serving, it should be very hot but do not boil. Swirl some cream into each bowl of soup and decorate with some flowers.
Cream of Onion, Apple & Cider Soup
Serves 6
Wheat, gluten and can be dairy–free
[??]
115g/4oz lactose-free /goat's butter or dairy-free sunflower spread
1kg/2lb 2oz large white onions, peeled and very finely sliced
3 cloves garlic, chopped
1 large bay leaf
2 large, tart apples, peeled and core removed
750ml/3 cups home-made or instant vegetable or chicken stock/bouillon (check label for allergens)
Fine sea salt and freshly ground black pepper
330ml/11/3 cups local cider
500ml/2 cups lactose-free/goat's/sheep's milk or dairy-free almond & coconut milk or unsweetened soya milk Chopped fresh chives to serve
Melt the butter or spread in a large pan with a thick base, over medium heat and sweat the onions until soft with the garlic and bay leaf.
Meanwhile, slice the apples finely and then combine with the onions. Pour over the stock or bouillon, season and cook gently for about 10 minutes. Add the cider and milk and cook for about 20 minutes. Remove the bay leaf.
Cool the soup to blend in a liquidizer. Season to taste and reheat until hot and ready to serve. Sprinkle with chopped chives.
Hot Artichoke Dip
Serves 6 as a starter
Wheat, gluten and can be dairy–free
[??]
1 clove of garlic, minced
1 tablespoon finely grated red onion (or any sweet variety)
250ml/1cup of mayonnaise (check labels for allergens)
Good pinch of cayenne or smoked paprika powder
2 heaped tablespoons of grated Pecorino sheep's cheese or a hard goat's cheese. Dairy-free grated Parmezano or other brands or lactose-free hard cheese, finely grated Fine sea salt and freshly ground black pepper
390g/14oz can artichoke hearts, drained and rinsed
Blend the first five ingredients. Season with salt and pepper. Drain the artichokes, chop into small pieces and stir into the mayonnaise mixture. Transfer the mixture into an oven-proof serving dish, bake in the oven for about 15 minutes or until bubbling and golden.
Serve warm with any allergy-free style dippers such as corn chips, rice crackers, carrot sticks or fingers of gluten-free pitta bread.
Please note that the mixture will separate if you put more cheese in the dip.
Beetroot & Cumin Dip with Pitta Crisps
Serves 8 • Wheat, gluten and can be dairy-free [??]
1 tablespoon olive oil
1 chopped chilli, deseeded if you like it milder or a pinch of dried chilli flakes
1 large clove garlic, chopped
1 teaspoon ground cumin
1 teaspoon cumin seeds
750g/1lb 11oz cooked beetroot/beets, (keep the stems on and boil them until tender in water or bake them with some oil, wrapped in baking foil) or buy them ready prepared (3 packs and no vinegar) and boil them in water for a few minutes to heat them through.
Fine sea salt and freshly ground black pepper Juice of 1 lime or more if necessary
2 teaspoons of horseradish sauce (check label for allergens) or use freshly grated horseradish mixed with lactose-free cream, whipped, whipped double goat's cream or dairy-free soya whipped cream
3-5 tablespoons of plain set Greek-style lactose-free/goat's/sheep's yogurt or a soya cream cheese style spread or dip – all at room temperature
4 gluten-free pitta breads or make the Speedy Seeded Flatbreads recipe on page 167
Plus enough olive oil, chopped fresh chilli or dried chilli flakes and crushed garlic mixed together in a bowl to brush over the pitta breads.
Heat the olive oil in a small pan and add the chilli, garlic, ground cumin and cumin seeds and fry for 1 minute over medium high heat to soften the flavours. Chop the hot beetroot/beets up and put it into the food processor with the oil mixture and process until smooth. Season the dip with salt and pepper, lime juice and horseradish sauce and mix again. Whizz in the yogurt, adjust the seasoning if necessary and transfer the dip to a serving bowl. Serve warm.
You can chill the dip for a few days but reheat it gently before serving as the fats in the dip become solid and change its texture.
Slice the pitta breads in half and then into triangles. Place them on a non-stick baking tray. Gently brush all over the triangles with the oil, chilli and garlic mix. Bake in the oven until golden and crisp which is about 8 minutes in a hot oven. Drain for a few seconds on paper towels and then serve immediately with the dip.
Potted Crab in Kilner Jars
Serves 4 or 8
Wheat, gluten and can be dairy–free
[??]
½ –1 teaspoon of each; dried fennel seeds, small dried chilli, ground mace, ground nutmeg, depending on taste
2 large fresh dressed crabs (or defrosted if you have previously frozen them)
Zest and juice of 2 unwaxed lemons
255g/9oz lactose-free/goat's butter or dairy-free sunflower spread Fine sea salt and freshly ground black pepper
Grind the fennel seeds and chilli in a pestle and mortar. Place the prepared crab in a large bowl and mix in all the spices, lemon zest and half the butter or spread. Add the lemon juice to taste and season according to taste. Spoon the crab mixture into clean and dry Kilner (glass) jars or ramekins and smooth over the surface.
Melt the remaining butter or spread, spoon over the top of the crab, seal with the lid (or with cling film/plastic food wrap for the ramekins) and place in the fridge to set. Serve within 36 hours.
Potted Pork with Chilli Apple Dip
Serves 6 • Wheat, gluten and dairy-free [??]
500g/1lb 1oz butcher's best minced pork
85g/3oz smoked streaky rindless bacon, finely chopped
2 large cloves garlic, crushed
½ teaspoon crumbled mace blades A sprinkling of freshly grated nutmeg
1 tablespoon chopped fresh thyme leaves Fine sea salt and freshly ground black pepper
8 juniper berries
4 tablespoons brandy Bay leaves and juniper berries for decoration
Chilli Apple Dip
1x 450g/1lb jar apple sauce or home-made
1 fresh red mild chilli, deseeded and finely chopped
3 or 4 heaped tablespoons finely chopped fresh coriander/cilantro leaves Large pinch of ground cinnamon Fine sea salt and freshly ground black pepper You will need a 570ml/20fl oz pudding basin or soufflé dish.
Preheat the oven to 150ºC/130ºC fan/300ºF/Gas Mark 2.
Combine the meats with the garlic, mace, grated nutmeg, thyme, salt and pepper in a mixing bowl. You will need plenty of salt otherwise the pork will be rather bland. Crush the juniper berries in a pestle and mortar or with the tip of a rolling pin and stir them into the mixture along with the brandy.
Pack the mixture into the pudding basin or dish and press down neatly. Press an arrangement of bay leaves and juniper berries in the centre as decoration. Cover with a double layer of foil and twist it under the lip of the pudding basin to make a kind of lid.
Place the dish on a baking tray and cook in the oven for about 1½ hours. Remove from the oven and place some heavy weights on top to compress the meat. Leave the potted pork until cold and then store in the fridge until needed or overnight.
To make the dip: Mix all the ingredients together in a bowl, stir in one tablespoon of cold water at a time until you have the perfect consistency. This will depend on how runny the apple sauce is and if it is home-made or shop bought. Season the dip to taste. Transfer to a serving bowl, cover and chill until needed.
Serve cut in wedges with gluten-free soda bread and the chilli apple dip.
My Ricotta Cheese with Soda Bread & Speedy Pear Chutney
Wheat, gluten and can be dairy–free
[??]
My Ricotta Cheese
Make the ricotta the day before if you like or on the same day. Recipe page 185. (Alternatively, use one or two logs of goat's/sheep's semi-soft cheese with rind or lactose-free semi-hard cheese or dairy-free soya cream cheese-style spread or dip)
Cheese and Sage White Gluten-Free Soda Bread
Make the Cheese and Sage White Gluten-Free Soda Bread on the day. Recipe page 165 (Alternatively, cut ready-made gluten-free bread into thick oval-shaped slices allowing one per person as a starter or two slices for a main course)
Speedy Pear Chutney
Make the Speedy Pear Chutney any day or the same day. Recipe page 174 You will need 1 x 450g/1lb warm, sterilized jam or Kilner (glass) jar for the chutney. A large packet of wild rocket and a drizzle of olive oil
Make the chutney and fill one prepared jar with chutney, seal and leave to cool before storing in the fridge until needed. Transfer the remaining chutney to a serving bowl and allow to cool while you finish the recipe.
You can serve this recipe in two ways: Either use the soda bread and ricotta combination in which case you should serve a chunk of bread, blob of ricotta, dollop of chutney on a bed of rocket/arugula. Drizzle the leaves with some oil.
OR
Place thick slices of the store-purchased bread on a non-stick baking tray and toast each side lightly. Meanwhile, arrange the rocket leaves on each plate and drizzle with olive oil. Place a very thick slice of store-purchased cheese or thick blobs of cream cheese-style spread or dip onto each piece of toast and grill until melted or softened. Set the toasted cheese on top of each salad and serve with a dollop of pear chutney to the side.
Coarse Game Terrine with Speedy Pear Chutney
Serves 10
Wheat, gluten and dairy–free
[??]
2 prepared pheasants, meat taken off the bone and chopped into pieces
200g/7oz diced pork fat (from a good butcher)
200g/7oz diced pork shoulder
5 garlic cloves
3 tablespoons in all of fresh thyme, marjoram and also oregano leaves
2 teaspoons allspice Plenty of freshly grated nutmeg Sea salt and freshly ground black pepper Bay leaves Speedy Pear Chutney (page 174)
Arrange some bay leaves along the base of a terrine mould or a standard, non-stick loaf tin.
Preheat the oven to 170ºC/150ºC fan/325ºF/Gas Mark 3.
Mix all the ingredients together in a food processor and whiz until it has a coarse consistency. Scrape the mixture into the prepared dish or tin.
Cover the terrine with a sheet of non-stick baking paper and then a double layer of foil. Place the terrine in the middle of a roasting tin with 2.5cm/1 inch of hot water in the bottom and cook in the oven for 1º hours.
Meanwhile, make the Speedy Pear Chutney recipe on page 174.
Remove the terrine from the oven and allow to cool a little before placing some heavy weights or cans on top. This is essential as this will compress the meat and help it all stick together.
Leave the terrine in a cool place for 24 hours before removing the weights and serving with the chutney.
Celeriac & Prawn Cocktail
Serves 4
Wheat, gluten and can be dairy–free
[??]
½ medium celeriac, peeled
½ lemon, juiced
1 apple, peeled and quartered
200g/7oz generous sized cooked prawns/shrimps (head, tail and shell removed)
2 teaspoons medium curry powder (check label for allergens)
4 tablespoons double goat's cream/lactose-free cream or soya cream
2 teaspoons Dijon mustard (check label for allergens)
Fine sea salt and freshly ground black pepper
2 tablespoons olive oil
2 heaped tablespoons fresh chives or parsley, snipped
Slice the celeriac very thinly and then cut into tiny matchsticks which is a labour of love but worth it. In a large mixing bowl toss the celeriac with the lemon juice which prevents it turning brown. Remove the core from the apple, finely chop the apple and mix with the celeriac. Toss in the prawns/shrimps.
In a small bowl, stir the curry powder, cream, mustard and seasoning together with the olive oil. Toss the curry mixture into the prawn/shrimp salad and mix thoroughly.
Spoon the salads into the glasses and sprinkle with finely snipped herbs and chill until needed.
Tip: if you can't find mustard without allergens, make your own by mixing mustard powder with water but you will only need a quarter of the amount.
Anchovy & Sage Fritters
Serves 4
Wheat, gluten and dairy–free
[??]
12 fresh anchovy fillets in olive oil (if using salted ones in a tin/jar, you must drain and then soak them in goat's/sheep's milk or lactose-free milk, or if this is not possible, soak them in cold water for an hour before starting this recipe. This is to remove the excess salt. Drain the anchovies but be careful not to break them)
Zest and juice of 1 unwaxed lemon
24 large fresh sage leaves Gluten-free plain white flour for dusting sage leaves Sunflower or rice bran oil for deep-frying
Batter
40g/scant 1/3 cup pure cornflour/cornstarch
40g/1/3 cup gluten-free self-raising white flour blend and extra for dusting
100g/scant ½ cup soda or sparkling water
1 teaspoon rapeseed oil and a pinch of fine sea salt
Marinate the fresh anchovies for at least an hour in the lemon juice and zest. Moisten the sage leaves with a little water and dust both sides with a little flour. Take two sage leaves and sandwich the anchovy fillet between them and squeeze firmly.
In a bowl whisk together the batter ingredients until smooth and to a coating consistency. Line a large flat plate with a thick layer of paper towels.
Pour the oil into a thick-based pan, heat until very hot and then reduce the heat to medium. Dip the prepared anchovy and sage parcels into the batter. Immediately put the parcels into the oil. The fritters should sizzle the moment they enter the hot oil but should not burn. Deepcup gluten-free selffry the fritters in 2 batches, turning them over so that they colour evenly. Transfer the cooked fritters to the paper towels and keep hot while you fry up the next batch and then serve them on a clean plate without delay.
Asian Prawn Fritters
Makes lots depending on size of spoonfuls!
Wheat, gluten and dairy–free
[??]
Batter
80ml/1/3 cup water
125ml/½ cup gluten-free beer or ginger beer or sparkling water
1 teaspoon fine sea salt and some freshly ground black pepper
135g/1 cup rice flour
25g/¼ cup cornflour/cornstarch
2 free-range eggs, beaten
4 tablespoons finely grated fresh ginger
Filling
175g/1 cup cooked sweetcorn kernels
4 spring onions/scallions, sliced very finely
1–2 tablespoons chopped coriander/cilantro leaves, parsley or chives
225g/8oz cooked, chopped prawns/shrimps (heads, shells and tails removed)
Enough sunflower or rice bran oil to shallow-fry Dipping sauce of your choice (check label for allergens)
Beat all the batter ingredients together in a large bowl until smooth and add all the prepared vegetables, herbs and prawns/shrimp.
Heat the oil in the pan until hot. Lift out medium-sized spoonfuls (the size of a ping pong ball) of the batter, making sure you have prawns/shrimps in the mix. Shallow-fry the fritters on both sides until light, golden and crispy. Drain and serve hot with a saucer or bowl of dipping sauce.
(Continues…)
Excerpted from "Deliciously Wheat, Gluten and Dairy Free"
by .
Copyright © 2015 Antoinette Savill.
Excerpted by permission of Grub Street.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Table of Contents
Introduction,
Helpful Hints & Information for a Gluten-Free Diet,
Soups, Starters, Snacks, Lunches & Suppers,
Fish, Seafood, Poultry, Game & Meat,
Vegetarian Dishes & Vegetables,
Desserts & Puddings,
Cakes, Muffins, Cookies, Breads & More,
Master Recipes,
My Gluten-Free Plain White Flour Blend,
My Gluten-Free Shortcrust Pastry,
My Ricotta Cheese,
Stockists & Useful Addresses,