Recipes:
Starters
Winning Starter - Potato Gnocchi with cherry tomato, rosemary, chilli & parsley by Rob Collier of Cedar Court Wakefield.
For the gnocchi
1 kg very starchy potatoes, all of a similar size (Desiree are good)
2 small eggs, lightly beaten
About 320g gluten free flour (I find Doves farm gluten free bread flour good)
A pinch of salt
Have all your ingredients ready, as you need to work with the gnocchi dough whilst the potato is hot.
Preheat the oven to about 140 *C.
Leave the potatoes whole, still in their skins. Place in a saucepan, cover with cold water and bring to the boil. Turn down the heat to a simmer and cook until soft (about 45 mins-1 hour, depending on size.
Place the potatoes in the oven for about 5 minutes to dry slightly
Peel the potatoes and pass them through a potato ricer or mouli legume.
Put them on a work surface or in a large bowl. Make a well in the centre and add the egg, salt, and about three-quarters of the flour. Mix well, and as soon as the dough comes together, stop-
the trick with gnocchi is to add as little flour as possible, just enough to bring the potato together, and to work the dough lightly, so that the gnocchi don’t end up heavy and tough.
It will seem very soft, but will firm up as the dough cools.
Dust a work surface lightly with flour. Divide the dough into 4 pieces.
Take a ball of dough, and with lightly floured hands, roll into a cigar shape about 1-1.5 cm thick. Repeat with the remaining balls of dough. Cut the rolled out dough into pieces, at 1.5 cm intervals.
Lightly dusting with a little more flour if necessary, now roll the gnocchi over the tines of a fork (this will help the gnocchi hold the sauce) and drop onto a floured tray.
The gnocchi are now ready to be cooked, the sooner the better. Should you wish to freeze them, however, simply spread them out on a tray, place in the freezer and then transfer to a freezer bag once hard.
The sauce (and cooking the gnocchi)
6 tablespoons of olive oil
2 sprigs of rosemary, stripped from the central stem and finely chopped
1 large red chilli, deseeded and finely chopped
30 cherry tomatoes, each one ‘popped’ between finger and thumb to get rid of the seeds
1 large clove of garlic, finely chopped
Sea salt and black pepper
1 bunch of flat parsley, finely chopped
Place a large pot of water on to boil. Season with a handful of sea salt.
You need a good volume of water in proportion to the gnocchi.
As the pan of water comes to the boil, start the sauce.
Pour the olive oil into a frying/sauté pan large enough to take the sauce and the cooked gnocchi. Place over a medium heat. Don’t allow the oil to get too hot, you don’t want the sauce to burn.
Add the rosemary and chilli and swirl around for a couple of minutes to flavour the oil. Don’t let it burn!
Add the tomatoes and the garlic, increase the heat slightly. Season with a pinch of salt and pepper. Keep stirring. Cook for 4 to 5 minutes, just so the tomatoes soften and form a tomato sauce.
Immediately add the gnocchi to the boiling water.
When the gnocchi come back to the boil, continue to cook for about 2 minutes, or until all the gnocchi have risen to the surface. Using a slotted spoon, take one out and taste it to ensure they are cooked through.
When cooked, immediately lift the gnocchi from the water and drop straight into the sauce. Shake the pan so that the sauce coats the gnocchi. It might be necessary to add some of the cooking water to loosen the sauce. Add the chopped parsley.
Serve immediately.
Thai Style Broth with Seabass and Chicken Dumplings by Dave Booker, Michael Richardson and Jamie Pepper of the Best Western Premier Mount Pleasant Hotel in Doncaster.
Ingredients:
Lemon Grass
Ginger
Garlic
Chilli
Tomato Puree
Fish Stock
½ Onion
Method:
Lightly Sautee all ingredients adding puree and stock. Last bring to boil and reduce. Heat to a simmer, pass off before serving.
Dumplings
Sea bass
Coriander
1 Egg White
Seasoning
Blend sea bass to a paste add finely chopped coriander then egg white, leave to rest in fridge until needed. Form into balls and cook in the broth.
(Same Method for Chicken Dumplings)
Pan fried seabass, with a lemon, garlic and dill crust, served with chunky sauted chorizo, and a warm salad with lemon grass and coriander oil by Craig Davies of Rudding Park Hotel.
I Sea bass fillet approx 125gm
Crust
2 slices of gluten free bread
1 clove of garlic, grated
1 teaspoon of lemon zest
1 teaspoon chopped dill
Pinch of salt & black pepper
Method
Bake the gluten free bread until dry and blitz to make into breadcrumbs. Mix in the grated garlic, dill, lemon zest and salt & pepper thoroughly.
Oil
1 stick of lemon grass broken
1 teaspoon of lemon zest
1 teaspoon of lime zest
1 tablespoon of lemon juice
4 finely chopped coriander leaves
50ml vegetable oil
Method
Put the oil in a pan over a very low heat [do not allow to boil]. Crush the lemon grass and add to the oil with the lemon juice, lemon zest and lime zest. Cover and leave to infuse on the heat for 20 minutes. Remove from the heat and sieve so there are no bits remaining. Finish with the chopped coriander.
Salad
100gms Chorizo cut into cubes
1 red pepper finely sliced
½ red onion finely chopped
Method
Sauté the chorizo in a pan containing a little hot oil for 2 minutes then add the pepper and red onion and continue to cook for a further 2 minutes.
To Complete
Cook the sea bass skin side down for 3 minutes until golden brown. Turn and cook for a further 2 minutes. Remove from the pan and cover with the crumb mix. Place under a hot grill until toasted. Arrange the salad on a plate and position the sea bass on top. Drizzle the oil round the plate.
Main Courses
Winning Main Course - A Taste of India, by Dave Booker, Michael Richardson and Jamie Pepper of the Best Western Premier Mount Pleasant Hotel in Doncaster.
Curry Paste
Ingredients:
Tomato Puree
Garlic
Ginger
Lemon Grass
Chilli
Onion
Cumin Seeds Toasted
Coriander Seeds Toasted
Method:
Blend all ingredients in a blender until smooth.
Spiced Chicken Kebabs
Ingredients:
Small diced chicken breast
Red Pepper diced
Rosemary (for the skewer)
Curry Paste (from above recipe)
Coconut Milk
Fresh Coriander
Lime zest & juice
Method:
Marinade chicken in the lime, coconut, coriander and curry paste (for as long as you can).
Remove the leaves from the rosemary and place chicken onto stork then pepper, then chicken etc. Pan fried to seal on all sides then finish in the oven until cooked.
Chapati’s
4 ½ oz Gluten Free Flour
Splash of Water
Cumin Seeds
Mix flour with water to make a dough. Knead for 3 minutes then rest for ½ hour. Divide into 5 parts and rollout. Toast cumin seeds, toast chapatti for 2 minutes each side.
Onion Bhaji’s
½ Onion Sliced
Cumin Seeds
Coriander Seeds
Gluten Free Flour
Turmeric
Fry onion in oil with seeds until soft, allow to cool. Add flour enough to coat then add water and turmeric. Bring together in your hands and form rustic balls. Then deep fry until golden and crisp.
Potato & Spinach Curry
Ingredients:
½ Potato Diced
Handful of Spinach Leaves
1tsp Curry Paste
Method:
Blanch potato in water until half cooked. Meanwhile warm through the curry paste and add spinach. Add the potato cook out until the potato is cooked.
To Serve: Pan-fried 3 small dice of Seabass to serve on top of curry
Pilau Rice
Basmati Rice
Twice as much chicken stock to rice
½ shallot finely sliced
Ginger
Chilli
Cumin Seeds
Fry Shallots until soft, add rice, chilli, ginger, cumin seeds and lightly stir. Add stock to cover rice and place a sheet of grease proof over the top. Place in oven until stock is absorbed and rice is cook
Lemon & Lime Riata
Ingredients:
Qimic (Dairy Free Cream)
½ Lemon
½ Lime zest & juice
Fresh coriander leaves – roughly chopped
Method:
Mix ingredients together, serve as sauce to garnish.
Chicken with a blue cheese & herb stuffing, pine nut crust, creamed spinach, sweet potato & thyme puree, chicken veloute by Paul Mackie of Rudding Park Hotel
Ingredients
1 chicken breast, skin on
50gm soft chopped herbs
100gm Yorkshire blue cheese
50gm toasted pine nuts
50gm gluten free bread
100gm fresh spinach
¼ shallot
¼ clove of garlic
1 sweet potato
few sprigs thyme
¼ pint cream
100gm butter
300ml chicken stock
A small quantity of carrot, onion, celery, leek, garlic, tarragon stalks & bay leaf to make the sauce.
Dash of white wine
Salt & pepper
Method for the Chicken
Leave the skin on and beat out the chicken to form an escalope.
Mix the cheese, soft chopped herbs, some seasoning until soft.
Spread over the inside of the chicken breast until evenly covered.
Roll up like a swiss roll, wrap in cling film and poach for 15 minutes.
Method for the Puree
Peel the sweet potato and cut into small chunks. Cook in lightly seasoned boiling water until tender.
In another pan, add the butter and cream and boil until it's a double cream consistency, add the drained potato and blitz until smooth.
Cook out until the mixture is the consistency of a puree, add some fresh chopped thyme and season as necessary.
Method for the Spinach
Remove the stalks from the spinach and wash and leaves.
Finely chop the shallot and crush the garlic, sweat off in butter until soft.
Add the spinach and some cream, cook until tender.
Add a few rasps of nutmeg, if desired, and season to taste.
Method for the Chicken Veloute
Sweat off the vegetables until soft, then add the white wine and reduce by half. Add the chicken stock and cook out over a medium heat until the stock is reduced by half. Strain through a muslin cloth.
Add some cream until the sauce is a beige colour, then add some butter until the correct thickness is gained [just so it holds on the plate]
To Assemble the Dish
Take out the chicken and seal in a moderately hot pan, using a small amount of butter. Cook in the oven for a further 10 minutes, cover and leave to rest.
Blitz the toasted pine nuts and gluten free bread and put on the skin side of the chicken.
Place the creamed spinach on the plate, carve the chicken in two at an angle and sit on top of the spinach [be careful that the crust does not come away]
Spoon the puree to the side and lastly add the sauce to the plate.
Pan fried sea bass with Puy lentils, pomme puree and salsa verde by Gary Loftus and Arbe Revik of Cedar Court Hotel Wakefield
The lentils
100g Puy or Castellucio lentils
1 carrot
1 onion
1 tbsp fresh thyme leaves
6 tbsp olive oil
Salt and pepper
Place the lentils in a pan and add enough cold water to cover. Peel the onion and carrot, cut both in half and add half of each vegetable to the lentils. Reserve the other halves. Bring the water to the boil and simmer the lentils for 20 to 30 minutes, until the lentils are soft. Drain the water from the lentils, discard the onion and carrot pieces and season the lentils with a good pinch of salt and pepper. Stir in 2 tbsp of the olive oil.
Chop the remaining halves of onion and carrot into a fine dice and sweat gently in the remaining olive oil for 10 to 15 minutes.
Salsa verde
6 anchovy fillets, rinsed
1 clove garlic
50g flat leaf parsley leaves
Yolks of 2 hard boiled eggs
1 tbsp white wine vinegar
15g dry breadcrumbs
200ml extra virgin olive oil
Put all the ingredients except the olive oil in a food processor. Pulse together , then add the olive oil in a steady stream. Try not to over-work it.
Pomme puree
2 medium potatoes (Desiree or Maris Piper)
100ml whole milk
120g butter
Sea salt
Cook the potatoes in salted, boiling water for about 45 minutes, or until cooked through.
When the potatoes are nearly cooked, warm the milk in a pan. Peel the potatoes whilst still hot and pass through a ricer or mouli legume. Add to the milk and then beat in half the butter and season with salt. Cover with cling film to prevent a crust forming. This can now be kept in a warm place while you cook the fish.
At the point of service, beat in the remaining butter.
Sea bass
4 fillets sea bass each about 18-200g, scaled and pin boned
Olive oil
Salt and pepper
25g butter
Heat the olive oil in a large non-stick frying pan.
Season the fish on both sides with the salt and pepper. When the oil is good and hot, add the fish, skin side down. It might be necessary to press down on the fillets for a few seconds to prevent them curling. Cook for 1-2 minutes, dropping the heat a little bit if need be, until the edges of the fish begin to turn opaque. Flip the fillets over and cook for another 45 seconds-1 minute. Add the butter, swirl around the pan to melt and spoon over the fish.
To serve
Stir the lentils into the sautéed dice of onion and carrot to reheat. Place a spoonful on each of 4 serving plates, add the mash, then lay a fillet of bass on each. Spoon round the salsa verde.
Desserts:
Winning Dessert - Assiette of desserts by Marc Raynor of Rudding Park Hotel.
1. Summer pudding
Ingredients: 1 punnet of raspberries
1 punnet blueberries
1 gluten free loaf
About 250 ml thick stock syrup.
Bring the stock syrup to the boil and add half the rasp and blueberries simmer for around 5 min until all fruit has disintegrated. Blend in a blender then pass through a fine sieve chill till cool.
Slice the gluten free bread into 2.5ml thick slices then use around 2 to 3 inch cutter to cut 2 disks out.
Put the disks into the chilled fruit puree and coat them. Use one disk as the bottom in an acetated ring then pack fresh berries into the ring, on top of the disk. Make sure you really pack them in as this helps hold the shape.
Then pour on a generous amount of puree then put the other soaked disk on top. Push the top down firmly, place a heavy plate (or weight) over the top and refrigerate for 20min.
2. Butter scone trifle.
Ingredients: 100ml thick custard
1 gluten free butter scone
100 ml whipped sweet vanilla cream
Roughly crumble the about half the scone into a 3 inch acetated ring press it in fairly tightly pour on the custard and refrigerate for 20 min.
Finish with a quenelle of cream
3. Lime and ginger syllabub
Ingredients: 2 egg whites
100 ml of cream
½ a lime zest (fine) and juice
A little freshly grated ginger
Gluten free ginger loaf.
100gm sugar
Line a 3-inch ring with acetate. Slice the ginger loaf and cut into a disk place in bottom of disk.
Whisk the cream till soft peaks appear and add the lime zest, juice and ginger. Whisk the egg whites and sugar until stiff, fold in the cream then spoon into ring.
Place each dessert on a long plate and garnish with fresh berries and lime zest.
Biscotti di Cantuccini by Gary Loftus and Arbe Revik of Cedar Court Hotel Wakefield
250g gluten free bread flour
250g caster sugar
250g whole almonds or pine nuts
Zest of 2 lemons
3 eggs, lightly beaten
½ teaspoon baking powder
Preheat an oven to 180 *C (fan 170 *C)
Mix together the flour, sugar and zest and baking powder in a large bowl. Make a well in the centre and add the eggs. Mix together until a sticky dough forms. Add the nuts and combine.
Line a baking sheet with greaseproof paper. Shape the dough into thin log shapes on the paper, you don’t have to be too precise. Make sure they’re well spaced, as they will expand.
Bake for around 15 minutes, until well coloured and firm to the touch. Remove from the oven and place on a cooling rack. When cool, slice diagonally into thin fingers. Place the biscotti on a baking sheet and return to the oven for 5 minutes to colour slightly. Cool again on the cooling rack
Coconut Rice Pudding with Saffron Spiced Syrup by Dave Booker, Michael Richardson and Jamie Pepper of the Best Western Premier Mount Pleasant Hotel in Doncaster.
Ingredients:
Basmati Rice
Coconut Milk
Double Cream
Milk
Vanilla
Method:
Cook as rice pudding bring liquid to simmer add rice cook out.
Syrup
Ingredients:
Sugar
Water
Saffron
Lime Leaves
Chilli
Ginger
Lemon Grass
Method:
Bring Ingredients to boil reduce to a syrup.
Gluten Free Loaf
Rudding Park Hotel wins ‘Best Gluten Free Venue in Yorkshire Awards’ during Coeliac UK’s awareness week 2008.
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Ginger Mini Loaf
Ginger Mini Loaf
Gluten Free Loaf
Rudding Park Hotel wins ‘Best Gluten Free Venue in Yorkshire Awards’ during Coeliac UK’s awareness week 2008.
Click Here to find out more
National hotel and restaurant distributor, Ritter Courivaud, now lists Delicious Alchemy products! Click here or call them on 0208 9914350 to find out more or to order!
Did you know....
Hotels and restaurants can significantly increase profits and repeat business by offering attractive menu choices for customers who are actively avoiding wheat and lactose? Click here to find out how...
If you have a wheat/gluten or lactose intolerance ...
...and you want your local eaterie to sell food that you can eat, click here, leave us the restaurant name and general address and we will contact them for you.
Latest News:
Delicious Alchemy becomes a supplier to Gate Gourmet! Click here to read more!
Delicious Alchemy has just won the Excellence in Food and Drink award in the Health category!
See the Awards page for more details!
Sitemap:
Ginger Mini Loaf
Ginger Mini Loaf
Gluten Free Loaf
Rudding Park Hotel wins ‘Best Gluten Free Venue in Yorkshire Awards’ during Coeliac UK’s awareness week 2008.
Click Here to find out more
National hotel and restaurant distributor, Ritter Courivaud, now lists Delicious Alchemy products! Click here or call them on 0208 9914350 to find out more or to order!
Did you know....
Hotels and restaurants can significantly increase profits and repeat business by offering attractive menu choices for customers who are actively avoiding wheat and lactose? Click here to find out how...
If you have a wheat/gluten or lactose intolerance ...
...and you want your local eaterie to sell food that you can eat, click here, leave us the restaurant name and general address and we will contact them for you.
Latest News:
Delicious Alchemy becomes a supplier to Gate Gourmet! Click here to read more!
Delicious Alchemy has just won the Excellence in Food and Drink award in the Health category!
See the Awards page for more details!
Sitemap:
Ginger Mini Loaf
Ginger Mini Loaf
Gluten Free Loaf
Rudding Park Hotel wins ‘Best Gluten Free Venue in Yorkshire Awards’ during Coeliac UK’s awareness week 2008.
Click Here to find out more
National hotel and restaurant distributor, Ritter Courivaud, now lists Delicious Alchemy products! Click here or call them on 0208 9914350 to find out more or to order!
Did you know....
Hotels and restaurants can significantly increase profits and repeat business by offering attractive menu choices for customers who are actively avoiding wheat and lactose? Click here to find out how...
If you have a wheat/gluten or lactose intolerance ...
...and you want your local eaterie to sell food that you can eat, click here, leave us the restaurant name and general address and we will contact them for you.
Latest News:
Delicious Alchemy becomes a supplier to Gate Gourmet! Click here to read more!
Delicious Alchemy has just won the Excellence in Food and Drink award in the Health category!
See the Awards page for more details!
Sitemap:
Ginger Mini Loaf
Gluten Free Loaf
Rudding Park Hotel wins ‘Best Gluten Free Venue in Yorkshire Awards’ during Coeliac UK’s awareness week 2008.
Click Here to find out more
National hotel and restaurant distributor, Ritter Courivaud, now lists Delicious Alchemy products! Click here or call them on 0208 9914350 to find out more or to order!
Did you know....
Hotels and restaurants can significantly increase profits and repeat business by offering attractive menu choices for customers who are actively avoiding wheat and lactose? Click here to find out how...
If you have a wheat/gluten or lactose intolerance ...
...and you want your local eaterie to sell food that you can eat, click here, leave us the restaurant name and general address and we will contact them for you.
Latest News:
Delicious Alchemy becomes a supplier to Gate Gourmet! Click here to read more!
Delicious Alchemy has just won the Excellence in Food and Drink award in the Health category!
See the Awards page for more details!
Sitemap:
Ginger Mini Loaf
Gluten Free Loaf
Rudding Park Hotel wins ‘Best Gluten Free Venue in Yorkshire Awards’ during Coeliac UK’s awareness week 2008.
Click Here to find out more
National hotel and restaurant distributor, Ritter Courivaud, now lists Delicious Alchemy products! Click here or call them on 0208 9914350 to find out more or to order!
Did you know....
Hotels and restaurants can significantly increase profits and repeat business by offering attractive menu choices for customers who are actively avoiding wheat and lactose? Click here to find out how...
If you have a wheat/gluten or lactose intolerance ...
...and you want your local eaterie to sell food that you can eat, click here, leave us the restaurant name and general address and we will contact them for you.
Latest News:
Delicious Alchemy becomes a supplier to Gate Gourmet! Click here to read more!
Delicious Alchemy has just won the Excellence in Food and Drink award in the Health category!
See the Awards page for more details!
Sitemap:
Ginger Mini Loaf
Gluten Free Loaf
Rudding Park Hotel wins ‘Best Gluten Free Venue in Yorkshire Awards’ during Coeliac UK’s awareness week 2008.
Click Here to find out more
National hotel and restaurant distributor, Ritter Courivaud, now lists Delicious Alchemy products! Click here or call them on 0208 9914350 to find out more or to order!
Did you know....
Hotels and restaurants can significantly increase profits and repeat business by offering attractive menu choices for customers who are actively avoiding wheat and lactose? Click here to find out how...
If you have a wheat/gluten or lactose intolerance ...
...and you want your local eaterie to sell food that you can eat, click here, leave us the restaurant name and general address and we will contact them for you.
Latest News:
Delicious Alchemy becomes a supplier to Gate Gourmet! Click here to read more!
Delicious Alchemy has just won the Excellence in Food and Drink award in the Health category!
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Ginger Mini Loaf
Delicious Alchemy launches two fantastic flavours of wheat, gluten and dairy free twinpacked biscuits: sultana and chocolate chip.
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Delicious Alchemy is in the national final of the O2 X Awards, sponsored by the Observer Food Monthly. Click here for more information
Delicious Alchemy is a regional winner in HSBC Start-up Stars business competition
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Rudding Park Hotel wins ‘ Best Gluten Free Venue in Yorkshire Awards’ during Coeliac UK ’s awareness week 2008.
Click Here to find out more
National hotel and restaurant distributor, Ritter Courivaud, now lists Delicious Alchemy products! Click here or call them on 0208 9914350 to find out more or to order!
Did you know....
Hotels and restaurants can significantly increase profits and repeat business by offering attractive menu choices for customers who are actively avoiding wheat and lactose? Click here to find out how...
If you have a wheat/gluten or lactose intolerance ...
...and you want your local eaterie to sell food that you can eat, click here , leave us the restaurant name and general address and we will contact them for you.
Latest News:
Delicious Alchemy becomes a supplier to Gate Gourmet! Click here to read more!
Delicious Alchemy has just won the Excellence in Food and Drink award in the Health category!
See the Awards page for more details!
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