Welcome to our KISS (Keep It Simple & Safe) Campaign page.
As an ex-manufacturer of food, I totally understand how difficult it is to cater for special diets when you have to serve over 200 covers at once. Fear not, I have a cunning plan. I have produced some gluten, wheat and dairy free alternative recipes for caterers. All the dishes are ‘naturally’ gluten free and use regular kitchen ingredients, so there is no reason why these dishes (or similar ones) shouldn’t be on the menu for all diners. They are not intended to be followed to the letter – more inspirational than anything else.
GLUTEN FREE, WHEAT FREE & DAIRY FREE
200g Maris Piper potatoes
One and a half smoked mackerel fillets broken into large flakes
Half a pear peeled, cored and chopped into chunks
Juice of half a lemon
A bunch of chopped chives
Preparation time: 10 minutes
Cooking time: 10 minutes
Serves / makes: four servings
1. Coarsley grate the potatoes and dry with paper kitchen towel.
2. Grease potato ring (I used 7cm diameter rings).
3. Place rings in a pan with a little oil.
4. Loosely fill rings with the grated potato and fry on both sides until golden brown.
5. Whilst the rostis are cooking, break the mackerel up into large flakes. Mix in the pear, chives and lemon juice. Season with freshly ground black pepper to taste.
6. Plate and serve.
Crumbles are extremely cost effective in two ways. Firstly, this particular recipe allows you to make use of any stale bread in your larder (thus reducing waste); and secondly, seasonal fruits are cheap, in plentiful supply and should be at their best. As with the Yorkshire Puddings (see Bulletin One) the following recipe is very easy to make and all the ingredients can be easily sourced.
A crumble is best served hot. Why not finish it with a generous helping of custard; a healthy dollop of cream; or a scoop or two of ice cream.
The topping is quite sweet, so it doesn’t harm to use slightly tart / sharp fruits to give an excellent contrast to the dish.
The picture above shows an oval-shaped oven-proof dish measuring 11″ x 7″ and is enough to feed approximately four to six people.
GLUTEN FREE, WHEAT FREE AND DAIRY FREE
Eight eating apples (or four cooking and four eating) or any seasonal fruit
125g golden granulated sugar
125g golden syrup
250g fresh gluten & wheat free breadcrumbs
50g of nuts of your own choosing (35g ground and 15g larger chunks for added texture)
BE SURE TO CHECK – Nuts are inherently gluten free. Processing can result in cross contamination, so check any labelling carefully to ensure there is no gluten present. Butter can be substituted for the dairy free spread where appropriate.
Preparation time: 15 minutes
Cooking time: 30 minutes
Serves / makes: four to six portions
Pre-heat the oven to 180°C (160°C Fan, 350°F, gas mark 4).
1. Peel the apples. Dice half the quantity of apples (or all the cooking apples) and gently heat them in a saucepan with a little water. Cook them until they are soft. Dice the remaining apples into larger chunks and set aside in a bowl of water.
2. Place the sugar, butter and treacle into a separate saucepan and once again heat slowly until all the contents have dissolved/melted.
3. Once melted, stir into your breadcrumbs and nuts mixing thoroughly.
4. Grease your oven-proof dish. Drain your diced (non-cooked apples) and put them into the dish followed by the cooked apples. Then pour the topping over and smooth down until you have an even covering.
5. Place the dish in the middle of the oven for approximately 30 – 40 minutes. Cook until golden brown.
As a coeliac myself, when I eat out in a carvery it’s the little things I miss. Although I can safely have meat, veggies and spuds, what I miss most of all is the extras that I wouldn’t normally make myself. After all, that’s generally why we eat out – to treat ourselves to all the trimmings that we wouldn’t normally bother to cook at home, with the exception of Christmas day! So, imagine if you, as an establishment could offer those little bits? Fortunately, gluten free gravy can now be found in some places, although the majority of places still do not offer suitably ‘tasty’ gravy. However, imagine how happy you could make someone like me by offering gluten free Yorkshire puddings as well! The following recipe is really easy to make and all the ingredients are found in most kitchens – no fancy flours that you’ve never even heard of!
This recipe makes eight large Yorkshire puddings and the batter can be frozen into individual portions to save waste; or if you find it easier – the cooked Yorkies themselves can be frozen.
GLUTEN FREE AND WHEAT FREE
100g gluten free cornflour
A pinch of salt
3 large eggs
BE SURE TO CHECK – Cornflour is inherently gluten free, but processing can result in cross contamination, so check any labelling carefully to ensure there is no gluten present.
TO MAKE IT DAIRY FREE – Substitute rice milk for the dairy milk
1. Pre-heat the oven to 200°C (190°C Fan, 400°F, gas mark 6).
2. Place a little oil in your baking tray and heat.
3. While the oil is heating, mix all the ingredients together into a smooth batter.
4. When the oil is sizzling hot, pour batter into tray and cook for 25 minutes.
Providing gluten free training to the food service industry