IT'S TIME TO GET TOGETHER

Yes, we're all doing it. Wanting to catch up with everyone before Christmas as if there’ll never be another chance!

It makes a crazy time even more crazy but we wouldn’t have it any other way.  

We love the idea of catching up over drinks with a few delicious bites, no matter whether it is a huge festive affair with all the friends and neighbours dropping in or something more intimate. Either way, we’ve got you covered.

As well as the couple of new recipes in this blog, we have posted a number of ‘small bite’ recipes over the year which are perfect for any festive occasion.  

Most of the components in our recipes can be made ahead and simply assembled at the last minute.

Check out our ‘Small Bites’ category http://www.thecoeliacsrevenge.com/small-bites/ for all our recipes for delicious nibbles to have with drinks. And keep on reading here for our new ones.

Cheers

Caren, Jan and Rosie

 

Zoe’s Walnut Crispbread topped with Gravlax and Pickled Cucumber and Dill and Mustard Sauce and/or Goats’ Cheese and Tobiko: http://www.thecoeliacsrevenge.com/our-blog/2017/2/4/zoes-walnut-knackebrod

Zoe’s Walnut Crispbread topped with Gravlax and Pickled Cucumber and Dill and Mustard Sauce and/or Goats’ Cheese and Tobiko: 
http://www.thecoeliacsrevenge.com/our-blog/2017/2/4/zoes-walnut-knackebrod

Parmesan Pastries with Red Capsicum Puree, Olive and Basil: http://www.thecoeliacsrevenge.com/our-blog/2016/9/5/fitting-finger-food

Parmesan Pastries with Red Capsicum Puree, Olive and Basil: http://www.thecoeliacsrevenge.com/our-blog/2016/9/5/fitting-finger-food

 

Following are a couple of new recipes. The Creamed Fava with Caramalised Onions with Crudite can be made several days in advance and the vegetables prepared a couple of hours before serving. Choose your vegetables from whatever is fresh and in season. This is a surprisingly delicious and healthy addition to your repertoire and vegetarian to boot.

We've topped The Sticky Rice Cakes with rounds of radish and crosses of pickled rhubarb but you can use anything at all: Japanese pickled ginger; cucumber slices; pickled chillies; roasted capsicum; whatever is in your fridge or pantry. They can be made weeks in advance and frozen, defrosted in the fridge then fried and topped, ready to serve. They are seriously addictive.

TIME TO GET TOGETHER STICKY RICE CAKES PICjpg.jpg

STICKY RICE CAKES WITH RADISH AND PICKLED RHUBARB

Makes around 60

60     ml macadamia oil
20     gm fresh ginger, finely diced
60     gm Swiss brown mushrooms, finely diced
500   gm glutinous rice
650   ml water
75     ml gluten-free soy sauce
¼      teaspoon salt
25     ml Chinese black vinegar
50     ml gluten-free light soy sauce
70     ml gluten-free kecap manis - sweet soy sauce (see below for a recipe if it is hard to find)

Heat 30ml of the macadamia oil in a large saucepan over medium heat. Add the ginger and cook for 3 minutes, stirring occasionally until softened. Add the mushrooms and cook for a further 3 minutes. When the vegetables are soft add the rice and stir for another 3 minutes.

Turn the heat to high and add the remaining ingredients and bring to the boil, then cover the pan and bring the heat to a minimum. Cook the rice for 15 minutes, leave to stand for 10 minutes then fluff it up with a fork. It will be caramel-coloured and very sticky.

Line 25cm x 20cm tray with baking paper and spread with the rice. Flatten the surface, cover with plastic or paper and place a weight on top (I used a cookbook, perfect).

Refrigerate until chilled, then upturn the tray onto a board and cut the rice into 2.5cm squares. (For convenience, the rice-cakes can be prepared to this point several days earlier and they freeze well.)

To Serve

2        tablespoons macadamia oil
1-2     small radishes, thinly sliced
2        tablespoons pickled rhubarb
???      rice cakes

Heat the oil in a frying pan until hot. Add the rice cakes, being mindful not to crowd the pan, depending on the number of rice cakes needed, you may have to cook them in batches.

Fry until crisp, turning once. Remove to a serving platter and top with radish slices and pickled rhubarb.

 

PICKLED RHUBARB

2          golden shallots, finely sliced
1          bunch rhubarb, cut into julienne then into 1cm lengths
50        gm fresh ginger, in fine julienne
300      ml Japanese rice vinegar
200      gm caster sugar
¼         teaspoon salt

Toss shallots, rhubarb and ginger together in a heat proof bowl. Place the vinegar, caster sugar and salt in a small saucepan, allow the sugar to dissolve over a low heat then bring to a simmer. Simmer for 2 minutes then immediately pour over the rhubarb mix. Strain the liquid back into the saucepan and bring to the boil again. Pour over the rhubarb mix and allow to stand, tossing from time to time until cold. Transfer to a non-corrosive container and allow to stand for 4-6 hours unrefrigerated. Store in the fridge.

The Pickled Rhubarb will begin to lose its vibrant colour after a couple of weeks so eat it up quickly or serve it pale pink.

 

GLUTEN-FREE KECAP MANIS

125   ml water
250   gm palm sugar or dark brown sugar
2       cloves of garlic, pressed with the side of a knife
2       star anise
125   ml tamari or rich gluten-free soy sauce

Heat water and sugar in a saucepan, stirring till sugar dissolves.

Add garlic and star anise, bring to the boil and continue cooking for around 30 minutes to caramelise and reduce the sugar, watching carefully to make sure the bubbling lava doesn’t lift out of the pan, which it will try to do!

When the caramel is thick and syrupy, carefully add the soy sauce. Cook for a further 5 minutes, strain, cool and pour into a sterilised jar. This makes around 300ml of sauce which, refrigerated, keeps well for months.

 

TIME TO GET TOGETHER! FAVA  PIC.jpg

CREAMED FAVA  WITH CARAMELISED ONIONS AND CRUDITE

Serves 10

Creamed Fava Beans

175     gm dried fava (lima) beans
1         large red onion, peeled and quartered
1         small potato, peeled and halved
2         cloves garlic, peeled
80       ml extra virgin olive oil
1          lemon, zested and juiced
50        gm marinated feta
40        gm almond meal
1          large red onion, extra, peeled and finely diced
            Salt and freshly ground black pepper
            Extra virgin olive oil, to serve
            Sweet paprika, to serve

Soak fava beans overnight in plenty of water. Drain.

Place the fava beans in a saucepan along with the quartered onion, the potato and garlic. Simmer until the beans and vegetables are cooked through. Drain.

Allow to cool then place in a food processor and puree along with 2 tablespoons of the olive oil, the lemon juice and rind, feta and almond meal.

Season to taste.

Finely dice the remaining onion and fry in the remaining 2 tablespoons of olive oil, stirring often, until nicely browned. Allow to cool. Fold through the fava puree.

To Serve

Spread the fava mixture onto a flat plate, drizzle with olive oil and sprinkle with a little sweet paprika.

Crudite

Use any vegetables that take your fancy and cut into manageable pieces. For guidance, for our pre-dinner drinks for 10, we used:

4         Orange Dutch carrots, peeled, cut into manageable lengths and widths
4         Purple Dutch carrots, peeled, cut into manageable lengths and widths
4-5      radishes, washed and halved or quartered
12        small okra, root ends trimmed off
1          yellow capsicum, cut into strips
6          mini cucumbers, halved lengthways, seeds scooped out

Arrange on a platter with the fava puree.

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