Showing posts with label gluten free. Show all posts
Showing posts with label gluten free. Show all posts

Wednesday, September 23, 2015

Simple Sides - Pink Grapefruit Beets

Simple Sides - Pink Grapefruit Beets



This is just a really quick post about what is one of my favourite side dishes at the moment. I really love the earthiness of beetroot, and our tree is currently laden with pink grapefruit which led to this experimentation. Ordinarily, I add a little balsamic when I roast my beets, but the grapefruit juice brings a brightness with the acidity, rather than the richness that balsamic vinegar does. The ginger adds a little bite and the pink peppercorns add a dill-like freshness to the whole situation.

This is great served alongside a roast and if you have leftovers, they make the best salad with grains and a little Greek Yoghurt or goat’s cheese.


Simple Sides - Pink Grapefruit Beets


Pink Grapefruit Beets

8 baby beets, peeled and quartered
1 pink grapefruit, zest and juice
Thumbsize piece of ginger, peeled and grated
½ tsp salt
½ tsp pink peppercorns
1 tbsp olive oil


Preheat the oven to 170C

In a casserole dish, pour in the baby beets, olive oil, zest, ginger, salt and pepper and toss to coat. Pour over the grapefruit juice. Cover the casserole tightly with a lid, or alfoil, then pop in the oven for 45 minutes, or until the beets are tender.

Remove the lid/alfoil and pop back in the oven for a further 15 minutes so the juice reduces a little.


Serve, drizzling with the reduced juices.


Simple Sides - Pink Grapefruit Beets
Simple Sides - Pink Grapefruit Beets

Tuesday, August 11, 2015

Low and Slow - Cherry Pork Ribs

Low and Slow - Cherry Pork Ribs
Low and Slow - Cherry Pork Ribs


One of the best things about when I was a Stay at Home Wife (albeit temporarily!!), is that I had time for slow cooking. One of the worst things about staying home whilst things are slow cooking, is that you are tortured by the smells all day! By the time Lance got home and these ribs were sticky and done, I was FAMISHED.

I found a bottle of cherry juice at the Nanna Shop and decided I needed to make cherry pork ribs. Pork and cherries are a great combination! The basic idea is from Alejandra’s Pomegranate Ribs – still my number 1 rib recipe. Make a rub, braise the ribs in fruit juice, reduce until sticky, enjoy. The rub spices and fruit juice have just changed! There’s very little hands-on time and the end result is definitely worth the wait (and torture!). So chuck some of these on if you are going to be home doing the housework and enjoy a fabulous dinner to reward your efforts!

If it's just Lance and I, I almost always just cook pork rib tips instead  of full racks because my butcher sells them so much cheaper. It just doesn't look quite as impressive. If you are making them for more than the family, maybe go for full racks.

Low and Slow - Cherry Pork Ribs
Low and Slow - Cherry Pork Ribs
Low and Slow - Cherry Pork Ribs
Low and Slow - Cherry Pork Ribs
Low and Slow - Cherry Pork Ribs

Cherry Pork Ribs

serves 4
2 tsp Chinese 5 Spice
1 tsp cayenne powder
1 ½ tsp ginger
½ tsp garlic powder
1 tsp sumac
3 tsp salt
8 pork rib tips (or around 4 racks)
3 cups cherry juice (750mL)
½ cup whisky
1 tbsp oyster sauce

Combine all the rub ingredients, then rub generously over the ribs, place in a large oven-proof container with a lid (such as a tagine or crockpot), cover and set aside for an hour to marinade. They can overlap a little.

Preheat the oven to 125C

Remove the ribs from the tagine or oven dish and add the cherry juice, whisky and oyster sauce. Bring to a boil. Stir until the oyster sauce has dissolved, then add the ribs. Spoon the sauce over the ribs to coat before placing the lid on and sliding into the oven for 3 hours or until the ribs are tender.


When they’re done, turn the oven off, remove the ribs from the tagine and pop on a plate in the oven to keep warm. Bring the sauce to a simmer with the lid off and reduce until sticky, around 15 minutes. Place the ribs back into the sauce, serve with greens and plenty of extra sauce.

Low and Slow - Cherry Pork Ribs
Low and Slow - Cherry Pork Ribs
Low and Slow - Cherry Pork Ribs

Monday, July 6, 2015

Entertaining without Gluten - Flourless Grapefruit and Basil Cake with Toasted Meringue Icing

Entertaining without Gluten - Flourless Grapefruit and Basil Cake with Toasted Meringue Icing
Entertaining without Gluten - Flourless Grapefruit and Basil Cake with Toasted Meringue Icing

I feel so blessed to be food allergy free. I can eat whatever I want, whenever I want. Makes eating out and just cooking in general so easy. I have quite a few family members and friends who aren’t so lucky. Whilst there is a variety of allergies I sometimes have to cater for, the most common one is gluten. Unfortunately for those friends, the gluten intolerance and allergy generates fairly full-on, sometimes hospital inducing reactions. It’s a little more serious for them than the discomfort that some gluten-avoiders get, so every single ingredient needs to be gluten free.

At a recent cousins catch-up Lance and I hosted, I needed to make a gluten-free cake. Now, because I am fine to eat everything, I don’t buy gluten-free flour, and I didn’t want to buy some especially for the occasion. Which led to a decision – make my own gluten-free flour out of things I do buy, like buckwheat flour, rice flour, chick pea flour, or go flourless? I decided to go flourless. This cake does call for gluten free baking powder, which I have as a default. You can leave it out altogether if you need it gluten free and don’t want to buy new baking powder. The cake is already a dense style, so it’s not especially missed, just make sure the whole thing is well beaten whilst mixing.

The pink grapefruit that we planted when we first moved in has had it’s first fruit-bearing season, and I wanted to make a citrusy cake to celebrate this fact. I love pink grapefruit so much! Tart and tangy and refreshing. So good! And seeing as our basil plant clearly hasn’t been informed that it’s actually winter now, and is still growing like crazy and given the success of a previous lime and basil cake (for a cousins catch-up on my side of the family), my flavour profile was decided. I didn’t have enough almonds to make an almond meal cake, so I adapted Nigella’s Lemon Polenta Cake, which uses a mixture of polenta and almonds, and is drizzled with a lemon syrup to make a wonderfully moist cake.

Just because I wanted to show off, I added a toasted meringue icing, also grapefruit and basil flavoured. The cake doesn’t really need the icing – but I figure, if you’re making a cake for an event, you might as well go all out, right? Go big, or go home!

Entertaining without Gluten - Flourless Grapefruit and Basil Cake with Toasted Meringue Icing
Entertaining without Gluten - Flourless Grapefruit and Basil Cake with Toasted Meringue Icing
Entertaining without Gluten - Flourless Grapefruit and Basil Cake with Toasted Meringue Icing
Entertaining without Gluten - Flourless Grapefruit and Basil Cake with Toasted Meringue Icing


Flourless Grapefruit and Basil Cake with Toasted Meringue

Cake

200g unsalted butter, softened
1 cup caster sugar
6 large basil leaves
2 cups almond meal
¾ cup fine polenta (cornmeal)
3 eggs
Zest 1 pink grapefruit

Syrup

Juice of the pink grapefruit above
½ cup icing sugar
6 large basil leaves

Preheat oven to 180C. Spray the sides of a 23cm springform cake tin with cooking spray and line the base with baking paper. I like to allow a little overhang, then clip the base into the ring to secure it.

In a coffee/spice grinder, finely grind the basil leaves with half of the caster sugar. Add the basil sugar, remaining sugar and butter into the bowl of a standmixer and beat on high until light and fluffy. In a separate bowl, combine the almond meal, polenta and baking powder. Turn the mixer down to low/medium and add 1 egg, then 1/3 of the dry mixture. Alternate the egg and dry mixture for the remaining 2 eggs and polenta. When this is fully combined, beat in the grapefruit zest.

Scrape the mixture into the cake tin, and bake for around 40 minutes. The top will be a little golden, and will be pulling away from the edges a little. Place the cake tin on a cooling rack. Don’t remove the cake yet.

Just before the cake is done baking, bring the icing sugar and grapefruit juice to the boil in a small saucepan, stirring until the sugar fully dissolves. Remove from the heat and add the basil leaves. Stir well, then set aside to infuse for 5 minutes. Remove the leaves

When the cake is out, prick all over the top gently with a cake tester (or thin toothpick). Pour the warm syrup over the cake. Leave it to soak in and cool in the tin.

Whilst the cake cools, make the meringue icing

Entertaining without Gluten - Flourless Grapefruit and Basil Cake with Toasted Meringue Icing

Pink Grapefruit and Basil Toasted Meringue Icing

2 egg whites, at room temperature
½ cup caster sugar
Pinch cream of tartar
Juice of 1 grapefruit
Handful of basil leaves

Get ready by wetting a pastry brush and placing the eggwhites in a clean bowl of your standmixer, and attaching the whisk attachment. Clip a candy thermometer to the side of a pot large enough that the end will be submerged in the liquid, but not touching the bottom of the pan.

Place the grapefruit juice in a measuring cup and add water to make it up to 100mL. Add this, the sugar and the basil leaves to a medium pot and bring to the boil, stirring until the sugar dissolves. Reduce the heat to medium and carefully remove the basil leaves.

Brush down sugar crystals with the wet brush. Continue heating the syrup until it reaches 115C, this will take around 10 minutes. Leave it on the heat, but start whisking the eggwhites with the cream of tartar until soft peaks form.

Keep an eye on the thermometer, and when it reaches 120C, take it off the heat, increase the speed of the mixer to high and slowly pour the syrup in a thin, steady stream down the side (avoid it touching the whisk). When all of the syrup is incorporated, lower the speed to medium and continue beating until it’s cooled to room temperature and the meringue is thick and glossy.

Spread the meringue over the cake with a spatula, deliberately creating peaks and swirls. Fire up your mini-blow torch and gently brown the edges of the meringue swirls, being careful not to let it burn.

Enjoy!

Entertaining without Gluten - Flourless Grapefruit and Basil Cake with Toasted Meringue Icing
Entertaining without Gluten - Flourless Grapefruit and Basil Cake with Toasted Meringue Icing
Entertaining without Gluten - Flourless Grapefruit and Basil Cake with Toasted Meringue Icing
Entertaining without Gluten - Flourless Grapefruit and Basil Cake with Toasted Meringue Icing
Entertaining without Gluten - Flourless Grapefruit and Basil Cake with Toasted Meringue Icing

Monday, June 8, 2015

Using your Noodle - Spaghetti Squash with Olives, Prunes and Smoked Beef



Spaghetti Squash with Olives, Prunes and Smoked Beef

Spaghetti Squash with Olives, Prunes and Smoked Beef
 
Something that is a bit of a pet peeve of mine is when you see something presenting as a ‘healthy version’ of a dish by replacing the main ingredient that makes it the original dish – but still calls it the original. Like a “burger”  or ‘taco’ which uses lettuce leaves instead of a bun or tortillas. Those are lettuce leaf wraps, or even a fusion version of san choy bau. I am happy to eat them, happy for them to be a dish but don’t try and trick me by calling it a burger or a taco. Or anything called a cheesecake that doesn’t contain cheese. I love cashew cream, and the various versions of nut cake that try to simulate the cheesecake texture…but they are an entirely different category of cake!

The other main one is spaghetti using zucchini. I love zucchini ‘noodles’ as a side dish. I’ve had a huge variety of dishes with the zucchini prepared this way that have been tasty ways of eating the vegetable…but no matter how hard you try convince me otherwise, they are not a replacement for flour and egg noodles. It is not spaghetti. Call it something else. Please!

Given my mini-rant, this dish might be confusing at first because it is buttered spaghetti squash. But I am not trying to trick you into thinking it is a low-carb or gluten-free version of buttered noodles. That’s just the variety of squash that I used. Spaghetti squash aren’t hugely common in Perth although the ones I buy are grown in the Southern Forests Region (I get mine from the Nanna Shop), and they are named for the flesh that when roasted, you can pull it into strands that look, well, spaghetti-like. But, make no mistake. This is a delicious vegetable dish, it is not pasta. Although, you could make this a pasta dish by subbing in noodles for the squash.

If you can’t find a spaghetti squash, you can use Kent or butternut pumpkin diced into 1-2cm cubes and roasted until tender but not falling apart. This dish uses half a spaghetti squash, but I tend to roast a whole one each time, then use the leftover shredded flesh in another dish. Bresaola is a smoked meat you can find in good delis amongst the other cold meats. If you can’t get hold of any, prosciutto or bacon diced up and fried would work well.

Spaghetti Squash with Olives, Prunes and Smoked Beef
Spaghetti Squash with Olives, Prunes and Smoked Beef
Spaghetti Squash with Olives, Prunes and Smoked Beef
Spaghetti Squash with Olives, Prunes and Smoked Beef

Spaghetti Squash with Olives, Prunes and Smoked Beef

1 spaghetti squash
6 slices bresaola, cut into strips (if you can’t find, sub prosciutto or bacon)
3 tbsp olive oil
4 tbsp butter
1 brown onion, thinly sliced into half moons
3 cloves garlic, minced
9 olives stuffed with pimento, sliced into rounds
5 prunes, sliced
Salt and pepper to taste
To serve
Toasted pistachios, roughly chopped

Preheat oven to 175C. Cut the spaghetti squash down the middle and scoop out the seeds. Line a baking tray with baking paper. Drizzle a little olive oil on the cut flesh of the squash and rub it over to distribute and coat thinly. Place, cut side down onto the baking tray and roast in the oven for 30-40 minutes, or until the flesh is tender. Remove from the oven and set aside to cool enough to handle.

Slice the bresaola into strips, and place into a frypan over medium heat. Cook, stirring here and there for around 2 minutes, or until some of the fat renders out, and it crisps and curls up in parts. Remove to a paper towel lined tray and set aside.

In the same pan, add the olive oil and butter, allow the butter to melt. Add the onion moons and ½ teaspoon salt and cook until translucent, 3 minutes, then add the garlic. Continue cooking until the onions become a nice golden colour, around 20 minutes.
 
Meanwhile, pull the spaghetti squash flesh into strands with a fork. Put half away in a container in the fridge for another use. The other half, stir through the buttery onions, ensuring it is all well coated. Then add the olives, prunes and bresaola and stir to evenly distribute. Check for seasoning, then serve with chopped pistachios.
Spaghetti Squash with Olives, Prunes and Smoked Beef
Spaghetti Squash with Olives, Prunes and Smoked Beef
Spaghetti Squash with Olives, Prunes and Smoked Beef

Tuesday, June 2, 2015

Simply Delicious - Cumin Mango Roast Carrots

Simply Delicious - Cumin Mango Roast Carrots
Simply Delicious - Cumin Mango Roast Carrots

I don’t have much to say about this recipe, other than I had a bag of lovely baby carrots from the Nanna Shop. And I had a one lone mango left from my tree. And I was reading a book on Moroccan and North African cuisine. It all sort of just happened, from there. Cumin, fruit and vegetables. Simple, but tasty. Like a mango-ey version of honey roasted carrots. If you can, toast some cumin seeds in a pan and grind to a powder yourself.

This is a sweet vegetable dish, so it’s a perfect accompaniment to richer, fattier meats like lamb. And drier style wines. We ate it with toasted tortillas, Greek yoghurt and lamb sausages. All in all, a very nice enjoyable meal.

I had leftovers with a poached egg the next day for lunch.
Simply Delicious - Cumin Mango Roast Carrots
Simply Delicious - Cumin Mango Roast Carrots
Simply Delicious - Cumin Mango Roast CarrotsSimply Delicious - Cumin Mango Roast Carrots

 

Cumin Mango Roast Carrots

500g baby carrots, scrubbed
1tbsp olive oil
1 mango, peeled, sliced
¼ tsp ground cumin
¼ tsp ground cinnamon
1 jalapeno, finely sliced
Generous sprinkling sea salt and fresh black pepper

To serve:
Toasted pistachios, roughly chopped
Sesame seeds (I used black, but white are fine too)
Sprig of coriander, leaves removed and finely chopped
Drizzle balsamic glaze

Preheat the oven to 170C

Make sure the baby carrots are approximately the same thickness, so cut in half lengthwise if necessary. Drizzle with olive oil, the cumin, cinnamon and season well with salt and pepper. Toss to coat. Add the mango and jalapeno and toss gently. You don’t want to break the mango up too much.

Roast for 20-25 minutes, or until mostly tender, turning at around the half-way mark and coating the carrots in the mango that’s broken down.

Turn up the oven to 200C and cook for a further 5-10 minutes, so the sugars caramelize a little.

Remove from the oven, drizzle with balsamic glaze, sprinkle with the nuts, seeds and coriander.

Simply Delicious - Cumin Mango Roast Carrots
Simply Delicious - Cumin Mango Roast Carrots
Simply Delicious - Cumin Mango Roast Carrots

Monday, March 23, 2015

Dairy Free Delight - Hazelnut Milk Gelato with Roasted Figs and Ginger



Hazelnut Milk Gelato with Roasted Figs and Ginger

Fig season is so frustratingly short, and my supply that was plentiful last year was decidedly less so this year. They’re one of those fruits that I absolutely love – but there’s no way I’d pay $2 each for them. So unless I scam some from a friend with a tree, I go without. Begrudgingly. This year I only really got to make 2 fig dishes – the Brie Cheesecake (Briesecake?!?) and this one. Fig and ginger is a great pairing. Sweet, sticky figs paired with the hot bite of crystalised ginger is a match made in taste bud heaven. As a fancy appetiser, a fig half with a dollop of goat’s cheese, a few slices of crystalised ginger and a little prosciutto is so amazing. Or the same ingredients as a salad with some peppery rocket and maybe some toasted hazelnuts? Fabulous!

I decided to make this as an ice cream because of a competition. It was to win a kick-arse blender, because my one is a little sad and I really want a commercial grade one, without you know, paying for one. You had to answer what dish you would first make with your blender. And my answer was macadamia milk ice cream with fig and ginger. I’m not sure where the idea came from, other than the fact that you need a blender to make nut milks. And to make it more interesting, I turned it into ice cream. And to make it more exciting, I added fig and ginger. I didn’t win the blender, but I did win because I dreamed up an awesome ice cream. I swapped to hazelnuts because macadamias were more expensive at the time, and I’m quite a big fan of hazelnuts. Use the leftover hazelnut pulp to make protein balls, or dry out and use as a meal in baking.
Hazelnut Milk Gelato with Roasted Figs and Ginger
Hazelnut Milk Gelato with Roasted Figs and Ginger
Hazelnut Milk Gelato with Roasted Figs and Ginger 

Hazelnut Milk Gelato with Roasted Figs and Ginger
Hazelnut Milk Gelato with Roasted Figs and Ginger

Hazelnut Milk Gelato with Roasted Figs and Ginger

(makes about 1L)
1 cup raw hazelnuts
4 cups water (1L)
6 egg yolks
200g caster sugar
8 small figs, halved
Honey
50g crystallised ginger, roughly chopped

Soak the hazelnuts for 4 hours (or overnight) in the water. Blend well, then strain through cheesecloth or a clean chux to separate the ‘milk’ from the pulp.

Bring the hazelnut milk to a simmer over medium heat in a saucepan (do not boil, or it will separate). In a separate bowl, whisk the egg yolks and sugar together until pale and thickened, at least 2 minutes. Pour the hazelnut milk into the egg mix in a thin stream, whisking as you go. When completely combined, pour back into the saucepan and cook, stirring for around 5 minutes, or until it thickens and coats the back of the spoon. Strain into a clean bowl, cover with plastic wrap and refrigerate until completely cold.

Brush each fig half with a little honey on the cut side and pop on a tray in a 160C oven, roasting until softened and caramelly. Remove and allow to completely cool.

Churn according to your ice cream maker's instructions, then freeze in an airtight container for a further 2-4 hours to firm up
Hazelnut Milk Gelato with Roasted Figs and Ginger
Hazelnut Milk Gelato with Roasted Figs and Ginger
Hazelnut Milk Gelato with Roasted Figs and Ginger
Hazelnut Milk Gelato with Roasted Figs and Ginger

Hazelnut Milk Gelato with Roasted Figs and Ginger