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

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СКАЧАТЬ fresh (GF) bread to mop up the dressing.

       Serves 6 (or 12 as a starter)

      1kg/2.2lb/7 cups of baby new potatoes, scrubbed

      600g/21oz/7 cups of French dwarf (green) beans, topped and tailed

      24 baby tomatoes, wiped and halved

      1 small red onion, very finely sliced

      24 black olives, stoned (pitted)

      3 tablespoons of chopped fresh parsley

      Salt and freshly ground black pepper

      24 quails’ eggs, hard boiled for 3 minutes in boiling water, then transferred to cold water

      12 anchovy fillets, drained and halved

      3 tablespoons of virgin olive oil

      2 tablespoons of lemon juice

      1 large clove of garlic, peeled and crushed

      6 large fresh tuna steaks or 12 small

      Extra olive oil

      Cook the potatoes in salted boiling water until just soft. Drain and put in a large dish.

      Cook the beans, ensuring that they remain crunchy. Drain and refresh under cold water and mix with the potatoes.

      Now add the tomatoes, onion, olives, half the parsley, salt and pepper. Peel and halve the eggs and mix into the salad. Add the anchovies.

      Mix the oil, lemon juice and garlic together and sprinkle all over the salad.

      Finally, brush the tuna fish with a little oil and grill (broil) or char-grill until just cooked through.

      Place each steak on a bed of salad, sprinkle with the remaining parsley and serve or chill until needed.

      For a more economical alternative, cook 540g/18oz of fresh tuna then flake the flesh into the salad.

      Grilled Scallops with Sage and Capers

       In Italy, the caper is a delight; large, plump, mellow and juicy – quite unlike the minute offerings we get here in England. The very best capers are grown in Salina, an island off the coast of Sicily. Rather than being drowned in sharp vinegar, they are dried in high quality sea salt, which removes the bitterness and draws out the complex flavours.

       Serves 1–2

      255g/9oz/1¹/₃ cups of scallops with their corals

      6–8 fresh sage leaves, chopped

      1 clove of garlic, peeled and crushed

      Salt and freshly ground black pepper

      4 tablespoons of water

      2 heaped tablespoons of high quality capers (not in malt vinegar), drained

      4 tablespoons of Marsala

      1 heaped tablespoon of chopped fresh parsley

      Place the scallops, sage, garlic, seasoning, water and capers in a non-stick frying pan (skillet) and cook for a 2–3 minutes. Add the Marsala and cook the scallops for another couple of minutes.

      Shake the pan from time to time so that the scallops are evenly cooked through.

      Remove the scallops from the pan and place on 2 warm plates.

      Quickly boil up the juices in the pan for 1–2 minutes. Pour the sauce over the scallops and decorate with a sprinkling of chopped fresh parsley.

      Serve at once with warm fresh bread and a wonderful mixed green salad with fresh herbs.

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