Wheat free Archives

Jelly recipes

Meats, black label jelly and truffle oil

25 minutes plus 2 hours to set

Ice cream

Spicy asian ice cream

10 minutes

Smoky roasted tomato and chilli with hot and sour tamarind

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

400 g Rosa tomatoes
8 cloves garlic
3 red chillies
30 g fresh coriander
1 T smoked paprika
2 T extra virgin olive oil
Maldon sea salt, to taste

For the tamarind sauce

60 g tamarind pulp
4 T soy sauce
2 T treacle sugar
1 red chilli, chopped

Method

Preheat the oven to 180ºC.
Place the tomatoes, garlic, chillies and coriander onto a baking tray. Sprinkle with paprika, drizzle with oil, and mix well.
Roast for 30 minutes or until the tomatoes are bursting.
Remove from the oven, blend until chunky, and season. Add some more olive oil if needed.
To make the tamarind sauce, gently heat the pulp in a saucepan. Add the remaining ingredients, then cook gently until the sugar and tamarind have dissolved.

TASTE’s take:
This brightly coloured sauce is bound to contain much-needed antioxidant nutrients.

Spinach lasagne

Beef rendang potjie

Amasi cheese

Hot tomato vegetable drink

Hot beetroot, citrus and coriander drink

Salmon, lamb crackling and puffed wild rice

Meats, black label jelly and truffle oil

Scallops in a spicy mandarin and coconut broth

Mandarin and oriental spiced Pekin duck

Fine french beans with Moroccan spiced dates and mandarin

Spicy asian ice cream

Rocket, avo, lime and palm sugar

Prawn, horseradish and coconut

Cherry, creme de cassis and sticky marshmallow

Smoky roasted tomato and chilli with hot and sour tamarind

Smoky roasted tomato and chilli with hot and sour tamarind

Ingredients

Method