Gluten, Wheat and Dairy Free Cookbook: Over 200 allergy-free recipes, from the ‘Sensitive Gourmet’

1 teaspoon of cumin powder

Salt and freshly ground black pepper

140ml/5fl oz/

/

cup of water

140ml/5fl oz/

/

cup of dry white wine

12 small or 8 medium, whole pre-cooked beetroots (beets), trimmed, peeled and chopped

A few drops of (GF) chilli sauce/oil

1½ sachets (16g/¾oz/US 1½tablespoons) of powdered gelatine, dissolved according to the instructions on the packet, or vegetarian equivalent

CELERIAC REMOULADE

425g/15oz/5 cups of fresh, shredded celeriac

Salt and freshly ground black pepper

Juice of ½ a lemon

3 tablespoons of (GF) Dijon mustard

2–3 tablespoons of boiling water

1 tablespoon of wine vinegar

4 heaped tablespoons of virtually fat-free fromage frais

2 heaped tablespoons of chopped fresh parsley

Some fresh herbs to decorate

6 ramekins or tin moulds, lined on the base with a circle of baking parchment (wax paper)

Place the spring onions (scallions), cumin powder, salt, pepper, water and wine in a non-stick saucepan and gently cook over medium heat until the onions are nearly soft. Add the beetroot (beets) to the pan, heat through and season to taste with chilli sauce/oil. Set aside for 20 minutes.

When cool, purée the mixture in a food processor. With the machine still running, add the dissolved gelatine to the purée so that it is evenly distributed.

Fill each of the prepared ramekins or moulds with the purée, cover with clingfilm (plastic wrap) and chill in the refrigerator for at least 4 hours or until set

Meanwhile, place the celeriac in a bowl with the remaining remoulade ingredients and mix gently.

The sauce should be firm enough to spoon the celeriac into a pile without the sauce running all over the plate! Adjust the seasoning to taste, cover with clingfilm (plastic wrap) and chill for at least 2 hours or until needed.

Dip the bottom of the moulds into hot water and then loosen the jellies using a sharp knife.

Remove the circles of paper. Place a spoonful of the celeriac remoulade beside each jelly and decorate with a few fresh herbs. Serve immediately, or chill until needed.

CHAPTER 2 Vegetable Dishes (#ulink_1981183f-a065-5faf-8786-1a6b3f96cd1a)

Stir-fry Cabbage and Ginger

Humble Savoy cabbage is transformed in seconds into a delectable but simple accompaniment to roasted or grilled (broiled) meats, game or poultry.

Serves 6–8

1 large Savoy cabbage

3 tablespoons of sunflower oil

2 tablespoons of mild (GF) chilli oil

8cm/3 inch root ginger, peeled and grated

Salt and freshly ground black pepper

1 tablespoon of (DF) margarine, or (GF) chilli oil for serving

Halve the cabbage, remove any hard white core/stem and slice very finely.

Heat the oils in a wok and fry the cabbage with the ginger, salt and pepper until just softened.

Serve hot with the margarine or chilli oil dotted all over it, and a little black pepper.

Exotic Pea Purée

An exotic version of the popular English dish, mushy peas, this is delicious with roast or grilled (broiled) fish, meat and poultry and its vivid colour brightens up the simplest lamb chop.

Serves 6–8

1kg/2.2lb/8 cups of frozen peas

1 large bunch of coriander (cilantro) or 3 × 15g/½ oz supermarket packets

Salt and freshly ground black pepper to taste

Grated nutmeg to taste

Dash of (GF) chilli sauce/oil