A mouthwatering menu packed with gluten-free options suitable for coeliacs but likely to be enjoyed by all. Carrot hummus, quinoa risotto and a classic dessert to finish. Let’s get cooking!
Starters: carrot hummus and devilled eggs with guacamole and king prawns
To start, you’ll need 400 g of carrots, 1 clove of garlic, a handful of nuts, salt, pepper, cumin and a lemon. Peel the carrots, add salt and pepper to taste and roast in the oven at 180 ºC until soft. Once they have cooled, give them a whiz in the blender, add the other ingredients and blend them some more. Add salt and cumin to taste, plus a dash of lemon, and mix together.
Next, boil the eggs, let them cool, peel and cut them in half lengthways and empty out the yolk. For the filling, mix some homemade guacamole (read how to make it in this post on Mexican recipes) together with the yolk and top it off with a peeled, clean, deveined king prawn.
Main courses: hake balls and quinoa risotto
To make hake balls, you’ll need 250 g of cleaned, deboned hake, 1 onion, 1 leek, some pumpkin, 1 egg, cornflour, gluten-free breadcrumbs, fresh parsley and extra-virgin olive oil. Chop up the onion and leek and gently fry in a pan. Break up the hake into small pieces and add to the pan, together with the egg, salt and chopped fresh parsley. Slowly add the breadcrumbs until you get a firm mixture. Shape the hake balls, roll them in flour and fry in extra-virgin olive oil. They would go wonderfully with a sauce made with pureed oven-roast vegetables.
To make the quinoa risotto, cook the quinoa following the instructions on the packet. Meanwhile, gently fry half a chopped leek and half a cubed pumpkin for every 1 cup of quinoa. Add salt and pepper to taste. Once they’re cooked, add a handful of raisins and the cooked quinoa. Stir well and add 200 ml of gluten-free vegetable milk. Cook over a low heat for about 10 minutes until the milk has been soaked up by the other ingredients.
Dessert: apple tart
We’ll finish with a classic favourite with all the family. You’ll need 1 kg of apples plus 2 extra apples, a cup of sugar, a cup of milk, a cup of gluten-free flour, 3 eggs and half a packet of baking powder. Peel and cut the apples and throw them into the blender with the eggs, milk, sugar, flour and baking power. Once you’ve got a smooth mixture, pour it into an ovenproof mould. Preheat the oven to 180 ºC and decorate the top with peeled slices from the 2 extra apples. Bake for about 30 minutes.
