Sunday, 6 August 2017

My gluten free Sunday kitchen...

Who doesn't love a Sunday lunch, in our family, they would have it everyday.

Ours isn't for the dieter I am afraid, lots of butter, honey, cream, you name it, it's there, I do a reduced fat version, but today, we are having guests so going all out.  I will put the recipe next to each item and if you fancy having a go, it's delicious.

Juvela Yorkshire Puddings 2ozs Juvela white mix, 2ozs cornflour, a little salt, 3 eggs and a little milk, mix it all together and it should be the consistency of single cream.  To get the best rise, put fat into a 12 hole cake tin, put in the top of the oven and wait for it to smoke, remove from the oven and place onto the stove with the burners on medium underneath it, it will smoke but it will start to cook the yorkshires as soon as the mixture hits the pan, fill each one, then carefully put the tin back in the top of the oven, I use gas mark 9, very high, they take about 20 minutes, don't take out too soon or they will drop.

Mashed potatoes - mashed with butter not cream, best results from Tesco Finest which are the same price as the maris pipers but they are fluffier once cooked.

Roast potatoes, par cooked potatoes then placed in hot goose fat and into the top of the oven.

Sage and Thyme creamed leeks.  Sliced leeks with chopped Thyme and Sage, sauted in butter, then a few minutes before serving, add about 80ml of double cream and stir on a low light.

Beef gravy made with Bisto Best gravy granules.  I am hypersensitive when it comes to gluten and this one works best for me.

Sliced carrots - steamed.
Broccoli and cauliflower - steamed.
Broccoli and cauliflower cheese - made the cheese sauce with 1oz butter, 2 tablespoons of Bob's RedMill 1to1 GF flour, 1pt milk and 3ozs strong cheddar, cook the flour in the butter until the flour is cooked (not coloured), add the milk and whisk until it has thickened and there are no lumps, add the cheese and whisk until it has melted in.  Pour over part steamed broccoli and cauliflower and place in the middle of the oven to brown on the top.

Honeyed parsnips, par boil the chunks of parsnip and then place in an ovenproof dish.  Melt 1oz butter, 1oz demerera sugar and 4tbsps honey in pan and once combined pour over the parsnips. Put in the oven to crisp.

Carrot and Swede mash - I cheat and buy either Tesco Finest or M&S as our daughter loves it.

Roast Beef and Roast Chicken - daughter doesn't eat beef so we have to do an alternative.  Courtesy of our local fab butcher - Hamblings in Whitehaven.  I buy a very large piece of topside - about 50.00 to 60.00 in money not weight, cook it, slice it and freeze enough for four people in tinfoil.  I usually get enough slices for 8 Sunday lunches without the hassle of having to cook the roast every weekend.

Last but not least - the pudding - 

Blackberry and Apple Crumble.

5 Bramley Cooking Apples
10ozs Blackberries, fresh, frozen or tinned
2 cloves
3 ozs Caster Sugar
150 ml water (reduce the water if using tinned fruit).

8ozs Bob's RedMill 1to1 GF Flour
2ozs Ground almonds
4ozs Butter
4ozs Caster Sugar

Demerera Sugar for sprinkling on the top.

Peel, core and slice the apples, place in a pan with the blackberries, cloves, caster sugar and water.  Cook until the apple has nearly mashed but not quite.  Pour into an ovenproof deep dish.  Warn your guests that they might get a clove in their pudding if you can't remove them.

Mix the flour, almonds and butter until it resembles a breadcrumb texture and then add the caster sugar.

Pour onto the top of the apple/blackberry mix, level out and sprinkle with the demerera sugar, cook in the middle of the oven for about 40 minutes until golden brown.

Serve with Carte D'or Vanilla Ice Cream - which is gluten free, not all ice creams are so please check.

Get the children to wash up afterwards whilst you chill on the sofa with a coffee.