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

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СКАЧАТЬ of capers, drained

      55g/2oz/½ cup of anchovies, drained and finely chopped

      The juice and rind of 1 large lemon

      4 tablespoons of olive oil

      Salt and freshly ground black pepper

      1 sprig of fresh rosemary leaves, very finely chopped

      1 teaspoon of honey

      4 whole Arbroath smokies/smoked trout

      BLINIS

      70g/2½oz/½ cup of well-cooked wild rice

      170g/6oz/1 cup plus 3 tablespoons of buckwheat flour

      1 large free-range egg

      300ml/10fl oz/1¼ cups of sheep’s or goat’s yogurt

      1 teaspoon salt

      1 teaspoon of (GF) baking powder

      2 tablespoons of sunflower oil (and some more for frying)

      ½ teaspoon of bicarbonate of soda (baking soda)

      1 tablespoon of boiling water

      500g/17oz/2 cups of Greek set sheep’s yogurt

      2 tablespoons of chopped parsley

      Freshly ground black pepper

      Make the dressing first by whisking all of the ingredients in a bowl. Cover and chill in the refrigerator until needed.

      Remove all the skin and bones from the Arbroath smokies and break into attractive pieces.

      Cover and chill.

      Next make the blinis. In a food processor briefly beat the flour, egg, yogurt, salt, baking powder and oil into a smooth batter. Mix this gently into the rice. Dissolve the bicarbonate of soda (baking soda) with the hot water and stir quickly into the mixture.

      Cover the base of a frying pan (skillet) with oil. Heat the oil until it is hot enough to fry a tablespoon of batter until it sizzles and becomes golden and puffy. Flip the blini over and cook on the other side until golden. Make 12 blinis.

      Keep them warm on a dish covered with a clean damp tea towel. Use more oil as necessary.

      Place a warm blini on each plate. Pile on the smoked trout. Spoon over a blob of yogurt, sprinkle with parsley and black pepper.

      Drizzle the dressing around the blinis and serve immediately.

      Warm Scallops and Fennel with Tomato Dill Dressing

       Dynamic yet simple is how I prefer my scallops. Briefly cooked so that they still impart the flavour of the ocean – never stewed or frazzled.

       Serves 4

      4 bulbs of fennel, trimmed and quartered

      Extra virgin olive oil for brushing and serving

      ½ red onion, peeled and finely chopped

      1 tablespoon of olive oil

      1 tablespoon of (DF) margarine

      4 tablespoons of white wine

      455g/16oz/4 cups of fresh or frozen, defrosted scallops (without coral)

      4 tablespoons of tomato passata

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

      Salt and freshly ground black pepper

      4 scallop shells, cleaned

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

      Brush the fennel with oil and bake in the oven until browned and the edges have softened, about 45 minutes.

      Cook the onion in the oil and margarine until soft.

      Add the wine, cook for another minute and then add the scallops. Cook for a further minute, turning once.

      Add the tomato passata, dill, salt and pepper, and continue to cook for 1 more minute.

      Spoon the mixture into the shells and serve in the centre of large warm plates surrounded by the fennel quarters.

      Drizzle with any remaining sauce and a little extra virgin olive oil, then sprinkle with black pepper.

      Crab Mousse with Pear Vinaigrette

       The craze for pink peppercorns is no longer with us. Now, of course, they are easily purchased in any reputable supermarket and we no longer have to scour the shelves of smart delicatessens.

       Serves 6

      11.7g/½ oz sachet (US 1 tablespoon) of powdered gelatine

      2 dressed crabs, fresh or frozen and defrosted

      2 tablespoons of (DF/GF) mayonnaise

      (GF) chilli sauce/oil to taste

      (GF) Worcestershire sauce to taste

      The juice of ½ a lemon

      Salt and freshly ground black pepper

      2 tablespoons of soya cream

      1 egg white, stiffly beaten

      410g/14½oz/2 cups of pear quarters in natural juices

      2 tablespoons of olive oil

      The juice of 2 limes

      2 teaspoons of pink peppercorns, drained

      6 ramekins or moulds, lined on the base with a circle of baking parchment (wax paper)

      Dissolve the gelatine in 3 tablespoons of boiling water and stir until it is clear and lump-free.

      In a bowl, mix the crab meat, mayonnaise, sauces, lemon juice and seasoning with the cream.

      Stir in the gelatine, fold in the egg white and spoon the mousse into each mould. Cover with clingfilm (plastic wrap) and chill for 3–4 hours.

      When ready to serve, drain the pears and slice them.

      Dip the ramekins or moulds into a little boiling water to loosen, then turn them out onto plates.

      Remove the baking parchment (wax paper). Arrange the pear slices СКАЧАТЬ