After a dash to the fish co-op one afternoon we produced this delicious dinner of a Barbecued Snapper served with Spicy Mango and Avocado Salsa and accompanied it with the best friend of white fleshed fish - potatoes - simply steamed and tossed in butter. It was spectacularly simple and delicious ….
Inspired by my favourite, old, French cookbook, I prepared this mussel dish. It is very simple to make, the quality of the result relying upon the use of the very best produce you can lay your hands on. And aren’t we fortunate in Australia to have such ingredients to indulge our appetites and fantasies? ….
This is a recipe for XO Sauce with a difference. It is gluten-free, of course, which is the first difference. The next is that XO sauces usually include dried scallops and seafood but we use readily available bacon and mushroom to create the savoury complexity expected in an XO sauce ….
Versions of moussaka have been made in the Levant and the Balkans, in Egypt and Turkey and Greece for who knows how long. Proof of its popularity. But do we need another one? Well, this Mushroom and Lentil Moussaka has no gluten. It has no meat. It has no potato. The eggplant is grilled not fried ….
Deliciously succulent pasta tubes filled with aubergine, ricotta, spinach, parmesan and smoked Fior di Latte, topped and bottomed with home made tomato sauce ….. salivating yet? This week’s recipe is a home-cook’s dream as it can be prepared well ahead of time and gently reheated to serve topped with fresh basil leaves. It can be made in very large quantities for parties and freezes well ....
Greetings from The Coeliac’s Revenge, for the last time this year! We hope you’ve been enjoying the various Christmas blogs we’ve been posting recently, and that we’ve been able to provide you with ideas and inspiration for the celebrations ahead. We also want to send you our best wishes and hope it’s a holiday season filled with good food and good cheer all round ….
Here’s a pretty and decorative idea for the humble roast potato. Take some potatoes, slice thinly, smother in garlic oil, pack tightly together and roast in a hot oven. When done, form them into a wreath shape, while trying to resist pinching the best crispy bits, add some green and red garnish and you have a Christmas decoration for the table and something lovely to go with the main course ….
Our Ocean Trout with Dashi Rice Pilaf is a great dish for an occasion and isn’t Christmas the ultimate occasion? The whole fish is butterflied and boned (by your fish monger!!) and then stuffed with a delicious rice pilaf and topped with zucchini slices. All this can be done well ahead of your guests’ arrival ….
Ceviche is a traditional Latin American fish dish and is full of tongue tingling aromatics such as lime and coriander. We’ve tweaked the regular recipe to include ginger and preserved lemon, but our Snapper Ceviche on Corn Chips is only gently spiced, so as to not overpower the subtle flavour of the snapper ….
We have not often discussed pasta on our gluten-free website. And that is because until a few years ago edible pasta of any shape, size or description was non-existent. But, Halleluja! Good quality gluten-free pasta can now be found in supermarkets around the country and and it’s probably high time to suggest some healthy and imaginative sauces to go with it ….
The three of us love a grand dessert, a big statement at the end of a good meal, as evidenced by the desserts in our SWEET REVENGE cookbook. But sometimes something simpler is called for. Our Gluten-Free Cardamom Crisps and Gluten-Free Almond Crisps are just the thing ….
The recipe for these delicious morsels , called Eugenies, is from Annie Smithers, the chef and owner of du Fermier in Victoria. She explains that when she was an apprentice chef travelling in France she ate at Michel Guerard’s restaurant, Les Pres d’Eugenie where she first sampled these orange and chocolate treats ….
If you don’t mind chopping the odd onion in a good cause, this Caramelised Onion and Gruyere Tart recipe is an exceptionally handy one to have in your repertoire, not just because it fits right in as an entrée, light lunch, late supper, or even picnic fare.
Better still, it’s a fabulously flexible affair.
For a start you can use your own favourite pastry or follow the recipe for our Gluten-free Cream Cheese Pastry.
For a vegetarian version, just leave out the speck or bacon.
No crème fraiche on hand? Fresh cream will do just as well.
Or you have cheddar in the fridge but no gruyere? Cheddar is good.
Go on, give it a go ….. no excuse now.
Rosie
CARAMELISED ONION AND GRUYERE TART
Serves 4-6
½ quantity Gluten-Free Cream Cheese Pastry
White rice flour for dusting
60 ml extra virgin olive oil
30 gm unsalted butter
100 speck or bacon, cubed
800 gm brown onions, peeled and finely sliced
Pinch dried chilli flakes, or to taste
1 tablespoon good quality balsamic vinegar
2 teaspoons thyme leaves, chopped, plus extra sprigs for garnish
Salt and freshly ground black pepper
1 teaspoon honey
60 gm Gruyere cheese, grated
2 large eggs
200 gm crème fraiche
Salt and pepper
Roll out pastry in between two sheets of baking paper, dusting with a little white rice flour, if necessary. Line a 28cm loose-bottomed flan tin with pastry. Allow to firm up in the fridge for half an hour before blind baking. See here for blind baking instructions.
In a large frying pan, heat the olive oil and butter over a medium heat. Add the onions and speck or bacon and cook over a low heat, stirring often, until very well cooked and a rich, golden colour.
Add the balsamic vinegar and thyme, turn up the heat and cook, stirring constantly until evaporated 1-2 minutes. Add the honey and stir well. Turn off the heat. Season with salt and pepper to taste. Allow to cool.
Preheat oven to 200°C.
Spread the onion mixture evenly over the base of the blind baked tart case. Sprinkle half the grated Gruyere cheese over. Whisk the egg and crème fraiche until well combined and season with salt and pepper. Pour over the onion mixture. Sprinkle the remaining cheese over the top.
Place the filled tart in the oven and bake for 20-25 minutes or until the crème fraiche mixture is just set.
Garnish with sprigs of thyme and serve with a crisp green salad.
My friends, Cino, Silvano and Maria-Rosa will be furious. They are fiercely purist in a very Italian way. A salsa isn’t a salsa unless it’s made with tomato. A pesto isn’t a pesto unless it’s made with basil, pinenuts and parmigiana Reggiano. And don’t even think of putting black sesame seeds into your biscotti ….
Fresh ricotta is a fabulous ingredient to have on hand when you’re baking cakes – we have various old favourites, including our much-loved Ricotta Souffle Cake, on The Coeliac’s Revenge website. But ricotta can be just as good when you’re after something savoury - as these Ricotta Cakes with Peas and Mint will attest ….
