We did promise to provide you with a plethora of vegetable accompaniments for your Christmas feast, so here are a few more for good measure. Again, we’ve tried to stick to the keep-it-simple and prepare-it-ahead-of-time theme ....
VEGETABLE SIMPLICITY
PICKLED RHUBARB
Our Pickled Rhubarb is a very versatile condiment to have on hand in the fridge. We've served it with duck breasts for Christmas, topped sticky rice cakes with it for a pre dinner nibble, tossed it through salads, served it with cheese, cured meats even on a stick of celery. It's vibrant colour starts to fade after a couple of weeks so eat it up quickly or eat it pale pink.
TUBULAR TASTES
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 ....
PEASE PUDDINGS HOT
This update on the old Pease Pudding of Northern England is a very loose riff on the original. Instead of dried yellow split peas, soaked and boiled in the stock of a ham hock, this version takes bright green peas, aromatics and spices and turns them into beautifully light but very tasty semi-souffles ....
BEETROOT CHUTNEY
WOK FRIED EDAMAME
HOISIN SAUCE
Traditionally hoisin sauce is made with fermented wheat and soy beans. It is flavoured with five spice powder and is robust, sweet and garlicky. While gluten-free versions are available, we prefer to make our own and use black bean sauce as the base for our hoisin sauce. Once you have your gluten-free black bean sauce, home made or purchased, then making our Hoisin is a ten minute exercise ....
DEFINING SALAD
SAUTEED MUSHROOMS WITH RICE-CAKES AND SWEET SOY
I’m a big fan of Melbourne chef Andrew McConnell and I thought I’d like to recreate a dish I’d read about from his new restaurant, Supernormal. I can guarantee that the following would be nothing like his original, but when I made it for our gang of friends recently, we all loved it – happily ignorant, of course, of what we were really missing ....
GLORIOUS ONIONS
A VERY VEGO CHRISTMAS
The lead up to Christmas sees the lifestyle media go into over-drive with ideas for Christmas food. (A bit like we’ve done here at The Coeliac’s Revenge.) There are dozens of thoughts on ways to dress the ham and turkey, what seafood to buy and what pudding is best and so on. Yet we’ve observed that there is little on offer for the vegetarians amongst us, particularly amongst the gluten-free suggestions ....
BARBECUED CORN AND GREEN BEAN SALAD WITH MEXICAN SPICES.
REVENGE ALMOND FOCACCIA WITH ROSEMARY AND OLIVES
WITLOF, ROCKET, FENNEL, BROCCOLINI, CHILLI AND GARLIC SALAD
ROAST PARMESAN POTATOES
PARTY WITH A DIFFERENCE
PIZZA WITH A DIFFERENCE
CONVERTED
On a recent excursion to the Tramsheds at Harold Park, a new food and restaurant complex in Sydney, I was impressed with the gathering of some top Sydney restaurant operators, new bakeries and groovy cafes and bars but what really caught my eye, in the supermarket no less, was a packet of gluten-free lasagne sheets ....
LEEKS, FRONT AND CENTRE
Yesterday, at the Food and Words 2016 seminar in the atmospheric Mint complex in Macquarie Street Sydney, we were encouraged to eat more vegetables and less meat. The thread of the presentations throughout the day stitched together ideas about local food, global systems, ethical production, health and sustainability. All interesting and important stuff....