By Leslie Hammond, Lynne Marie Rominger
All the a hundred and fifty recipes incorporated during this family-friendly cookbook are freed from gluten and the 8 most typical allergens therefore taking the guesswork out of picking which recipes are secure and that are a probability. Culinary specialist, Leslie Hammond teaches readers the best way to use obviously allergy-free materials and substitutes so as to add richness, texture, pizzazz and dietary content material to food with no wasting the “yummy” issue.
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Extra resources for Allergy Proof Recipes for Kids: More Than 150 Recipes That are All Wheat-Free, Gluten-Free, Nut-Free, Egg-Free and Low in Sugar
Let it rest. 7 Take the ﬁsh and vegetables out of the oven, leaving the ﬁsh in the foil. Lay the roasted vegetables in a line down the centre of each plate. Open the foil, slice the monkﬁsh and lay half over the roots on each plate. Then spoon over the beurre blanc, pour a little around the plate and serve. STARTERS MICHEL ROUX JR’S STUFFED SEA BASS WITH FENNEL AND TOMATO This is a Roux family classic and is very close to my heart. The success of the dish rests on being able to ﬁllet the ﬁsh without piercing the belly.
6 Bring the liquid to the boil and reduce by half. Then pass it through a sieve and bring the reduction back to the heat, adding cold cubes of butter and stirring constantly. Add the chives and take off the heat. Let it rest. 7 Take the ﬁsh and vegetables out of the oven, leaving the ﬁsh in the foil. Lay the roasted vegetables in a line down the centre of each plate. Open the foil, slice the monkﬁsh and lay half over the roots on each plate. Then spoon over the beurre blanc, pour a little around the plate and serve.
Reheat the fennel purée. 9 To serve, divide the tomato and crab between the plates. Top with the ﬁsh, and spoon the salad alongside. Drizzle over the ﬁsh sauce. STARTERS ROAST RED MULLET WITH PLUM TOMATOES AND TAPENADE Lee Groves head chef and 2010 Professionals semi-ﬁnalist 700g (1lb 9oz) ripe plum tomatoes on the vine about 100ml (31⁄2 ﬂ oz) olive oil salt and freshly ground white pepper 350g (12oz) wild garlic leaves with stems, or baby spinach leaves 4 small red mullet, approx. 147) 30 minutes FOR THE TAPENADE 20 minutes 100g (31⁄2 oz) pitted black olives 50g (13⁄4 oz) anchovies in brine 1 garlic clove bunch of basil SERVES 4 COOKING TIME 1 Heat the oven to 200°C (400°F/Gas 6).
Allergy Proof Recipes for Kids: More Than 150 Recipes That are All Wheat-Free, Gluten-Free, Nut-Free, Egg-Free and Low in Sugar by Leslie Hammond, Lynne Marie Rominger