Gorgeous gluten-free grub: October 2010

Sunday, October 17, 2010

Gourmet gluten-free caterers

It's nice to be able to eat the food at your own party. With the help of Karen Will Cater, that's exactly what I was able to do at my recent birthday drinks.

After discovering a number of gluten-free caterers on the web, I chose Karen Will Cater as all her gluten-free options were listed on her website, making it easy to select choices. Karen was also very easy to deal with, efficient, and as one guest commented her food "was to die for".

Karen Will Cater offers nearly 20 hot and cold gluten-free finger food options. My choices were:

Italian meatballs with tomato relish
Garlic and lemon prawn skewers
Zucchini and haloumi fritters with minted Greek yoghurt
Kumara, fetta and spinach frittata with prosciutto
Hand-made sushi pieces
Minted Moroccan lamb on polenta cakes

Karen Will Cater also provided a delicious Mediterranean chicken dish of lovely legs in a tomato sauce with olives and mushrooms with rice. While there was plenty of finger food it was good to be able to serve something a bit more substantial to those that stayed on.

As my sister and niece made a gluten-free orange and almond cake, we didn't order any of Karen's gluten-free sweet options, which include mini meringue nests with fresh cream and seasonal fruit, vanilla bean pannacotta, expresso-sized chocolate macadamia mousse and red wine poached corella pears.

As well as being our wait staff for the night, Karen and her daughter-in-law Georgina were very obliging in opening the door for guests and putting flowers in vases.

She can also cater for diabetics, people with a nut allergy, vegetarians, lactose intolerant and those on a wheat free or low fat diet.

In my investigations to find a gluten-free caterer I also discovered Onsight Catering and One Earth Foods, who were both very pleasant to deal with and offer a variety of GF options.

Sunday, October 10, 2010

Jugiong's Long Track Pantry

On the way back from Wagga Wagga recently we had lunch at the Long Track Pantry at Jugiong. Jugiong is a small town of about 230 people north of Gundagai and south of Yass off the Hume Highway. A few famous people have passed through the Murrumbidgee River town including explorers' Hume and Hovell in 1824, bushranger Ben Hall in 1864 and Australian cricketer Richie Benaud who began his schooling there in 1935.

Inbetween the historic Sir George Tavern and the Jugiong Wine Cellar which doubles as an art gallery, the Long Track Pantry offers delicious fresh food in season including some gluten-free options. Local fruit and vegetable merchant Gino Polimeni provides the cafe with its fresh ingredients.

Manager Juliet Robb says while they do not aim to specifically cater for coeliacs and gluten-intolerant customers they try to offer something for everyone who comes through their doors. She added that having a coeliac on staff gave them excellent access to information and knowledge about products containing gluten.

This meant that my choice of locally smoked lamb, red onion relish, cheese and tomato toastie on Deeks gluten free bread was cooked in alfoil to prevent any contamination. The cafe offers four other toastie fillings which can all be made on Deeks gluten-free bread - the cafe's GF bread of choice.

Other options for coeliacs include the Long Track Plate and the Ploughman's Lunch, both of which are antipasto-style meals which can be served with gluten-free bread. Some of their soups are also gluten-free, as well as their salads.

The cafe always offers one gluten-free cake. On the day we lunched at the red-gingham table clothed cafe we shared the vanilla and almond torte, which was very moist and melted in your mouth.

Added to the delicious food, the service at the Long Track Pantry is friendly and quick. The cafe also sells a vast array of jams, marmalade, chutneys, relishes and preserved fruit which are made from local produce and are all gluten-free.

Throughout the year Juliet Robb holds a number of cooking classes. The last sessions for 2010, which are being held on Tuesday 2 November from 10.00am-1.00pm and Saturday 6 November from 5.30-8.30pm, are on 'Summer Entertaining for Crowds with Ease and Confidence'. The Long Track Pantry is open from 10am-4pm (closed Tuesdays).

News

A gluten-free baker in Paris!
A French pastry chef with coeliac disease has opened a gluten-free bakery in Paris. Called Helmut Newcake, Marie Tagliaferro's bakery is at 36 Rue Bichat, near the Canal St Martin on the right bank and not far from the Metro Republic or Goncourt.

The guts of going gluten-free
Writing in The Sydney Morning Herald, Sarah Berry discusses the myth and fact in the gluten-free debate for non-coeliacs.

Men missing out
A new study from gastroenterologist Dr Bob Anderson shows that men account for less than one-third of all coeliac tests performed in Australia reports the ABC’s Sophie Scott.

Coeliac, Crohn's genetic link
An international team of researchers has identified four genetic variants common to celiac disease and Crohn’s disease

Gluten intolerance study
Australian researchers have found that people can be gluten intolerant without having coeliac disease, reports The Sydney Morning Herald.

Is it gluten or is it not?
In an article by award-winning health writer Paula Goodyer, Dr Sue Shepherd warns about eliminating gluten from your diet without being checked out for coeliac disease.

Celebrities and the GF diet
From Elisabeth Hasselbeck's popular book, The G-Free Diet, to Chelsea Clinton's gluten-free wedding cake to Gwyneth Paltrow's website, the focus these days seems to be on gluten, or, rather, on going gluten-free. Are celebrities putting too much glamour on the gluten-free diet asks Jefferson Adams?

Sweet treats, no wheat
The Sydney Morning Herald's Helen Greenwood reviews Healthy Feast, a bakery in Norton Street, Leichhardt full of gluten-free treats. Look for the sign that says OneFiveSeven about five doors up from Bar Italia or you’ll get lost.

Calcium supplements
In early August, ABC Radio National's Health Report featured research suggesting that calcium supplements may be associated with a risk of heart attacks and maybe strokes. With many people with coeliac disease taking calcium supplements, it was heartening to hear that this week some Australian and overseas researchers believe the study was flawed and reject the findings.

Gluten's toxic components
Scientists at Melbourne's Walter and Eliza Institute have identified the three protein fragments that make gluten - the main protein in wheat, rye and barley – toxic to people with coeliac disease.

What I am cooking

On the menu at the unveiling
The night Sister Wendy popped by to unveil our artwork, I made two types of rice paper rolls - Prawn and avocado and tandoori chicken. I can't remember where I got the recipe for the prawn and avocado rolls but the tandoori chicken ones came from Wheat & Gluten Free by Jody Vassallo and Dianne Boyle. While they are a bit fiddly to make, and by the end I felt a bit like I had repetitive strain injury, they were both delicious. Here are the recipes.

Tandoori chicken rolls
Ingredients: 150g dried rice vermicelli, 325 g gluten-free Greek style yoghurt, 3 tablespoons gluten-free tandoori paste (Patak's is GF), 750g skinless chicken thigh fillets, cut into bite-sized pieces, 24 small rice paper rounds, 16 cm in diameter, 24 fresh mint leaves, 3 tablespoons gluten-free mango chutney.
Method: 1. Put the vermicelli into a bowl, cover with boiling water and allow to stand for 10 minutes or until the noodles are soft. Drain and cut into short lengths.
2. Combine 260 g of the yoghurt and the tandoori paste in a bowl. Add the chicken and mix to combine. Spread the chicken out on a foil-lined baking tray. Cook under a grill preheated to high, turning a couple of times, for 5-10 minutes or until tender.
3. Soak a rice paper round in lukewarm water (I added a bit of boiling water to help along) until soft and place on a clean, dry tea towel. Top with 2 teaspoons of the noodles and 2 pieces of chicken. Dip a mint leaf in the remaining yoghurt and place on top of the chicken, followed by a small spoonful of mango chutney. Roll up to enclose the filling. Cover with damp absorbent paper while you prepare the remaining rolls. Serve with extra chutney.
Prawn and avocado rolls
Ingredients: about 30 baby prawns, one avocado, two limes, mint leaves (roughly chopped) and coriander (chopped leaves only).
Method: Prepare rice paper rounds as in above recipe. Place a couple of prawns and sliced avocado on the rice paper. Add a squeeze of lime over the avocado (it adds to the flavour and stops the avocado from going brown), followed by some chopped mint and coriander. Roll up to enclose the filling.

Stephanie Alexander's Bolognese Sauce
Stephanie's bolognese (pertaining to Bologna in Italy as opposed to bolognaise) made by Bruce for the first time was a hit at the artwork unveiling. It is from her book, The Cook's Companion, the Complete Book of Ingredients and Recipes for the Australian Kitchen. Bruce reckoned the inclusion of pancetta gave it the edge. As we had a big group we quadrupled the ingredients. The only thing we left out was the two teaspoons of plain flour. I suppose we could have used gluten-free plain flour but in my experience very rarely do dishes like bolognese or bolognaise need flour. So here is the recipe.
Ingredients: 1 onion, finely chopped, 1 stick celery, finely sliced, 2 cloves of garlic, finely chopped, 2 tablespoons olive oil, 400 g minced beef or veal, 100 g pancetta or smoked streaky bacon, chopped, half cup of dry white wine, salt (I don't think it needs salt), freshly ground black pepper, freshly grated nutmeg, 2 cups of veal or chicken stock or tomato juice (we used chicken stock), 4 ripe tomatoes or 1 x 400 g can peeled tomatoes in juice, pureed (we used the can variety although couldn't get pureed and remember to check the can as some can tomatoes have thickener in them), 2 tablespoons tomato paste, 1 large sprig thyme, 1 bay leaf.
Method: Saute onion, celery and garlic in oil in a large saucepan until softened. Add minced meat and pancetta and fry until meat breaks up into small lumps. Add wine, salt, pepper and nutmeg. Mix well, then increase heat and boil to evaporate liquid. Add stock, tomato, tomato paste and herbs. Reduce heat and simmer for 1 hour, stirring from time to time. Taste for seasoning.

My sister gave me Seriously Good! Gluten-free Cooking by English chef Phil Vickery for Christmas. In March this year Coeliac UK announced that Phil was their new Food Ambassador. The book is full of delicious-looking recipes. The first one we (or I should say Bruce) tried recently was Phil's Slow-cooked Indian Lamb Korma, which is on page 81 of the book. With six tablespoons of double cream, the dish is quite rich. But it's also very flavoursome with lots of herbs and spices including ground coriander, hot chilli powder, turmeric, cinnamon, cardamons, garlic and ginger. A hearty meal for a cold winter's day or night.

Jody Vassallo's Flourless Chocolate Hazelnut Cake
I have made this cake about seven times now and it is always a hit as the hazelnut meal makes it a little bit different from all those flourless chocolate cakes out there in cookbook land. It appears in Jody Vassallo's cookbook Wheat & Gluten Free, which is sponsored by The Coeliac Society of Australia Inc. Here is the recipe:
Ingredients: 250g dark cooking chocolate, chopped, 2 tablespoons milk, 120g hazelnut meal, 125g caster sugar, 6 eggs, separated.
Method: Preheat oven to 180 degrees C. Line a 20cm spring form tin with baking paper. Put the chocolate and milk in a heatproof bowl over a pan of simmering water. Do not let the base of the bowl touch the water. Stir over medium heat until the chocolate has melted. Set aside to cool slightly. Put the chocolate mixture, hazelnut meal, sugar and egg yolks into a bowl and mix to combine. Whisk the egg whites into the chocolate mixture and spoon into the prepared tin. Bake for 45 minutes or until firm. Allow to cool in the tin for 5 minutes. Serve with fresh berries. Serves 8.