Post by kickingfrog on Feb 28, 2011 15:47:17 GMT
....A nut-free, GF, dairy-free, egg-free dinner party. And not a hint of deprivation for anyone at the table.
To order a copy of The Allergy-Free Cookbook by Alice Sherwood (Dorling Kindersley) for £12.99 plus £1.25 p&p, call Telegraph Books on 0870 428 4112 or see books.telegraph.co.uk.
...
GRILLED VEGETABLE SALAD WITH CORIANDER, HONEY & YOGURT DRESSING
Serves 6-8
Choose three or four different seasonal vegetables with contrasting colours and textures for this delicious, not-too-filling starter. Peppers (red, yellow or orange, but not green), baby aubergines, asparagus or green beans, red onions (blanch for two minutes in boiling water first) and fennel all work well in this recipe. Serve it with toasted pitta bread (Waitrose and Tesco both sell gluten-free pitta).
3lb/1.5 kg vegetables, sliced ½in/1cm thick
Olive oil for brushing
For the coriander, honey and yogurt dressing:
8floz/250ml soy yogurt
1 clove garlic, crushed
Small bunch fresh coriander leaves, chopped
1½ tbsp fresh oregano, finely chopped
1 tsp ground cumin
2 tsp runny honey
Brush the vegetables with olive oil and grill them on a ridged griddle for about 2-3 minutes on each side, removing them once they are tender. (This can be done the day before.)
Mix the dressing ingredients together in a bowl.
Arrange the vegetables attractively on a serving dish, season with salt and pepper and drizzle with some of the dressing.
LAMB TAGINE WITH APRICOTS AND PRUNES
Serves 4-6
This sweet-savoury tagine is fragrant and delicious. If nuts are an option, add 2oz/60g toasted blanched almonds with the prunes and apricots, and serve the tagine garnished with sesame seeds.
4 tbsp olive oil
2lb/900g stewing lamb (shoulder or neck is best) cut into 1in/2.5cm cubes
1 onion, finely chopped
2 garlic cloves, finely chopped
1 tsp ground cinnamon
1 tsp ground cumin
½ tsp ground ginger
17floz/500ml vegetable or meat stock
1 tbsp clear honey
2 tbsp tomato purée
2in/5cm piece of orange peel
1 cinnamon stick
3oz/85g pitted prunes, halved
3oz/85g dried apricots, halved
2oz/60g blanched almonds, lightly toasted
Heat 2 tbsp of the oil in a large flame-proof casserole dish and brown the lamb pieces a few at a time. Scoop them out and keep to one side.
In the same pan, fry the onion and garlic in the rest of the oil until they are soft but not browned (2 mins). Stir in the ground spices and cook for another minute.
Return the lamb to the casserole dish and mix in the stock, honey, tomato purée, orange peel and cinnamon stick. Season with salt and pepper, bring to the boil, reduce the heat and simmer for 1-1¼ hours.
Stir in the prunes and apricots and add the blanched almonds (optional).
Cook for another 15 minutes until the dried fruit has absorbed some of the liquid and softened. Serve the tagine with saffron quinoa (see below) and follow with a green salad.
SAFFRON QUINOA
Quinoa (sold in supermarkets) is a South American grain that has a texture similar to couscous, but without the gluten. It's also much more nutritious.
half tsp saffron threads
11oz/300g quinoa
In a large pan, heat 1 pint 8floz/800ml salted water and stir in the saffron. Bring to the boil and add the quinoa. Reduce the heat to a simmer and cook, covered, for about 10 minutes. The quinoa is cooked when you can see a tiny thread-like tail on each grain.
Remove from the heat and leave to stand for 10 minutes. Fluff with a fork before serving.
To order a copy of The Allergy-Free Cookbook by Alice Sherwood (Dorling Kindersley) for £12.99 plus £1.25 p&p, call Telegraph Books on 0870 428 4112 or see books.telegraph.co.uk.
...
GRILLED VEGETABLE SALAD WITH CORIANDER, HONEY & YOGURT DRESSING
Serves 6-8
Choose three or four different seasonal vegetables with contrasting colours and textures for this delicious, not-too-filling starter. Peppers (red, yellow or orange, but not green), baby aubergines, asparagus or green beans, red onions (blanch for two minutes in boiling water first) and fennel all work well in this recipe. Serve it with toasted pitta bread (Waitrose and Tesco both sell gluten-free pitta).
3lb/1.5 kg vegetables, sliced ½in/1cm thick
Olive oil for brushing
For the coriander, honey and yogurt dressing:
8floz/250ml soy yogurt
1 clove garlic, crushed
Small bunch fresh coriander leaves, chopped
1½ tbsp fresh oregano, finely chopped
1 tsp ground cumin
2 tsp runny honey
Brush the vegetables with olive oil and grill them on a ridged griddle for about 2-3 minutes on each side, removing them once they are tender. (This can be done the day before.)
Mix the dressing ingredients together in a bowl.
Arrange the vegetables attractively on a serving dish, season with salt and pepper and drizzle with some of the dressing.
LAMB TAGINE WITH APRICOTS AND PRUNES
Serves 4-6
This sweet-savoury tagine is fragrant and delicious. If nuts are an option, add 2oz/60g toasted blanched almonds with the prunes and apricots, and serve the tagine garnished with sesame seeds.
4 tbsp olive oil
2lb/900g stewing lamb (shoulder or neck is best) cut into 1in/2.5cm cubes
1 onion, finely chopped
2 garlic cloves, finely chopped
1 tsp ground cinnamon
1 tsp ground cumin
½ tsp ground ginger
17floz/500ml vegetable or meat stock
1 tbsp clear honey
2 tbsp tomato purée
2in/5cm piece of orange peel
1 cinnamon stick
3oz/85g pitted prunes, halved
3oz/85g dried apricots, halved
2oz/60g blanched almonds, lightly toasted
Heat 2 tbsp of the oil in a large flame-proof casserole dish and brown the lamb pieces a few at a time. Scoop them out and keep to one side.
In the same pan, fry the onion and garlic in the rest of the oil until they are soft but not browned (2 mins). Stir in the ground spices and cook for another minute.
Return the lamb to the casserole dish and mix in the stock, honey, tomato purée, orange peel and cinnamon stick. Season with salt and pepper, bring to the boil, reduce the heat and simmer for 1-1¼ hours.
Stir in the prunes and apricots and add the blanched almonds (optional).
Cook for another 15 minutes until the dried fruit has absorbed some of the liquid and softened. Serve the tagine with saffron quinoa (see below) and follow with a green salad.
SAFFRON QUINOA
Quinoa (sold in supermarkets) is a South American grain that has a texture similar to couscous, but without the gluten. It's also much more nutritious.
half tsp saffron threads
11oz/300g quinoa
In a large pan, heat 1 pint 8floz/800ml salted water and stir in the saffron. Bring to the boil and add the quinoa. Reduce the heat to a simmer and cook, covered, for about 10 minutes. The quinoa is cooked when you can see a tiny thread-like tail on each grain.
Remove from the heat and leave to stand for 10 minutes. Fluff with a fork before serving.