In these days of social distancing, there seems to be quite a lot of time to peruse the pantry and I’ll admit it, I’m quite enjoying coming up with new ways to utilise those cans that have been standing to attention in the cupboard for a while ….
MUSHROOM AND LENTIL MOUSSAKA
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 ….
OCEAN TROUT WITH DASHI RICE PILAF
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 ….
PASTA SAUCE WITH GREENS, HERBS AND SPECK
We have not often discussed pasta on our gluten-free website. And that is because until a few years ago edible gluten-free 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 ….
BARBECUED SNAPPER WITH CURRY SAUCE AND A SPICY SALAD
RICOTTA CAKES WITH PEAS AND MINT
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 …
ROASTED SPATCHCOCK WITH BRAISED FENNEL
This dish of Roasted Spatchcock with Braised Fennel is a warming and satisfying meal that can be prepared easily in advance. You might prefer a roasted chicken to the spatchcock, or to barbecue the birds. Either way, massaging the flesh with the spice paste sets you up for simple cooking with ample flavour ….
EGG AND BACON PIE
MAQLUBEH
As Caren has mentioned, she and I were lucky enough to travel throughout exotic Jordan earlier this year and of course, were on a mission to try all the fabulous local delicacies. We have already shared a couple of blogs featuring some of the myriad of mezze dishes offered with every generously proportioned meal in Jordan and I would like to share a very typical main course ….
SPICY LAMB WITH HUMMUS
GLUTEN-FREE CHICKEN SATAY
Travelling in Malaysia not long ago I was reminded of the simple pleasure of satay. If only it had been Gluten-Free Chicken Satay! I had to resist the smell of them cooking in the open air, the joy of holding the stick in my hand, the sweet tender meat, the unctuous sauce and the totally delicious combination of flavours ….
BRAISED RABBIT WITH OLIVES AND CAPERBERRIES
Braised Rabbit with Olives and Caperberries is in part inspired by a recipe from Stella, our friend Stella’s Sicilian cousin. Maybe we should call it Stella’s Stella’s Rabbit. Whatever the moniker, it’s best served when the weather is cooling and you want to gather a few friends for a special occasion ….
