Wheat free Archives

Christmas recipes

Red bean salad

Seafood recipes

Whole braaied yellowtail in newspaper with chipotle mayonnaise and red onion pickle

1 hour

Chocolate recipes

Curtis Stone’s chocolate mousse souffles with peppermint ganache and whipped creme fraiche

15 minutes

Chilli recipes

Bill’s prawn, fennel and watermelon salad with chilli dressing

1 1⁄2 minutes

Apple recipes

Scallop curry with apple-and-coconut slaw

20 minutes

Cauliflower recipes

Roast cauliflower with chimichurri

20 minutes

Salad recipes

Tumbled tomato-and-peach salad

Seafood recipes

Chilled mussel soup

30 minutes

Red onions baked in cream and Gorgonzola

Serves 8 as a side

Difficulty Easy

Prep Time 15 minutes

Cooking Time 45 minutes

Ingredients

750 g small red onions
3 large leeks, washed and chopped
150 g Gorgonzola, broken into pieces
4 garlic cloves, finely grated
2 thyme sprigs
1/2 t ground nutmeg
2 cups cream
Sea salt and freshly ground black pepper, to taste

Method

1. Preheat the oven to 180°C.

2. Place the onions on a board, root side down. Cut a cross into each one, taking care not to cut all the way through.

3. Place the onions and leeks in an ovenproof dish, then add the Gorgonzola, garlic, thyme, nutmeg and cream.

4. Season and bake for 35–45 minutes, or until the cream has reduced and the onions are cooked.

Abi’s nori risotto

Ricotta flapjacks

Crispy Szechuan pepper tofu

Red bean salad

Whole braaied yellowtail in newspaper with chipotle mayonnaise and red onion pickle

Curtis Stone’s chocolate mousse souffles with peppermint ganache and whipped creme fraiche

Bill’s prawn, fennel and watermelon salad with chilli dressing

Scallop curry with apple-and-coconut slaw

Roast cauliflower with chimichurri

Tumbled tomato-and-peach salad

Chilled mussel soup

Artichokes with Parmesan mayonnaise

Cheat’s cheese and sweetcorn “soufflé”

Roast carrots in tamarind dressing with yoghurt

Red onions baked in cream and Gorgonzola

Red onions baked in cream and Gorgonzola

Ingredients

Method