Gluten, Wheat and Dairy Free Cookbook: Over 200 allergy-free recipes, from the ‘Sensitive Gourmet’. Antoinette Savill

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СКАЧАТЬ a lemon

      1 teaspoon of fresh thyme leaves

      1 bay leaf

      950g/2lb/5½ cups of cod fillet, skinned and boned

      400g/14oz/3½ cups of frozen seafood, defrosted

      200ml/7fl oz/¾ cup of dry white vermouth

      100g/3½oz/7 tablespoons of (DF) margarine

      55g/2oz/scant ½ cup of rice flour

      240ml/8fl oz/1 cup of soya cream

      Salt and freshly ground black pepper

      15g/½ oz/½ cup of fresh dill, chopped

      1kg/2.2lb/7 cups of potatoes, peeled and trimmed

      1 small whole celeriac, peeled and blemishes removed

      Grated nutmeg

      Extra margarine and some cayenne pepper

      Preheat the oven to 200°C/400°F/Gas mark 6

      Place the stock (bouillon) in a pan and add the onion, lemon, thyme and bay leaf. Bring to the boil and cook for 10 minutes.

      Chop the cod into bite size pieces. Reduce the heat, discard the lemon then add the cod and seafood.

      Add the vermouth and poach gently for 3 minutes. Leave to cool away from the heat.

      Melt half of the margarine in a large saucepan and beat in the flour. Gradually incorporate the vermouth stock.

      Drain the fish, reserving the juices, then slowly beat the fish juices into the sauce until it is thick and smooth. Bring to the boil and cook for 1 minute, stirring all the time. Blend in the soya cream and seafood and season with salt, pepper and dill. Leave to one side.

      Chop the potato and celeriac into small chunks and then cook in salted boiling water until very soft. Drain and return to the pan with the remaining margarine and salt, pepper and nutmeg to taste and mash until smooth. Spoon the fish and sauce into a deep ovenproof dish and smooth the mash over it. Dot with a little extra margarine and a sprinkling of cayenne pepper and bake for 20 minutes. Serve straight from the oven.

      Vodka Lime Seafood Salad

       Beware of drinking and driving. The powerful kick this dish has could take you over the limit! The vodka softens the fish, so it melts in your mouth.

       Serves 4

      600g/21oz/3½cups of very fresh, or frozen, haddock fillets, skinned and boned

      1 large mild red chilli, halved and seeded

      ½ a small red onion, peeled and finely chopped

      170g/6oz/1½cups of very fresh prawns (shrimp), shells removed

      Salt and freshly ground black pepper

      The juice of 1 large lemon

      The grated rind and juice of 3 limes

      4 tablespoons of vodka

      2 tablespoons of chilli olive oil or olive oil

      40g/1½ oz of prepared lamb’s lettuce (mâche)

      A handful of coriander (cilantro) leaves to garnish

      Cut the fish into attractive slender lengths and finely chop the chilli.

      Mix the fish and chilli with the onion, prawns (shrimp), salt and pepper, lemon juice, rind and juice of the limes, vodka and chilli oil and leave to marinate for 2–4 hours, or overnight, in a shallow dish under clingfilm (plastic wrap).

      Arrange the fish salad and all its juices on a serving plate with the lamb’s lettuce (mâche) and sprinkle with a little chopped coriander (cilantro).

      Alternatively, serve the salad on individual plates with slices of (GF) sourdough bread to mop up the juices.

      Tuna Fish Carpaccio with Mint and Caper Salad

       It has recently been claimed that eating fresh tuna twice a week has helped some people with stiff joints to feel more mobile. Tuna is an oily fish – which is no doubt why it might help ease stiff joints – but in this recipe the fat content is kept very low by serving it in wafer thin slices with an oil-free dressing. This dish must be ultra fresh otherwise it is not worth making.

       Serves 4

      2–4 wafer thin slices of fresh fillet of tuna per person

      85g/3oz/4 handfuls of fresh rocket (arugula) leaves

      Salt and freshly ground black pepper

      1 mild red chilli, seeded and finely chopped

      5 spring onions (scallions), trimmed and finely sliced

      4 small fresh plum tomatoes, skinned, seeded and finely chopped

      1 small cucumber, peeled, halved lengthways and seeded

      1 heaped teaspoon of (GF) Dijon mustard

      2 tablespoons of red wine vinegar

      ½ clove of garlic, peeled and crushed

      A handful of chopped fresh mint leaves

      2 tablespoons of good quality capers (not in malt vinegar)

      Grated zest of 1 large lemon

      Juice of 1 large orange

      A small bunch of fresh parsley, chopped

      Ask the fishmonger to slice the tuna into wafer thin slices for you or do it yourself using a very sharp knife.

      Arrange the rocket (arugula) leaves on four large plates. Place the tuna slices on the salad leaves and season it all with a little pepper.

      In a bowl, mix the chilli with the onions and tomatoes and season to taste with salt and pepper.

      Chop the cucumber into tiny pieces and add to the bowl of tomatoes. Stir in the mustard, followed by the vinegar and garlic. Now mix in the chopped mint, capers, lemon zest and orange juice and stir gently until it is blended.

      If you find the dressing too strong, then add a teaspoon of water at a time until the taste is to your liking.

      Spoon the salad and juices over the tuna carpaccio and sprinkle with the chopped parsley.

      Serve with baby new potatoes.

      Fresh СКАЧАТЬ