Food Experiences

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##MeatFreeMonday -Oozy Vegan Pumpkin & Saffron Risotto: Gluten-Free Mediterranean- Helen Tzouganatos

Gluten-Free Mediterranean

Helen Tzouganatos

Plum

Pan Macmillan Australia

Photography by Jeremy Simons.

RRP $44.99

“Oozy is not a word you would normally associate with a risotto made without butter or cheese. The secret here is caramelised roasted pumpkin that is pureed to add a smooth, creamy texture and delicate sweetness to the risotto. Earthy, floral saffron compliments the pumpkin’s sweetness and produces a sunny, golden risotto. Ensure you use a short-grain high-starch rice, such as arborio or carnaroli, for that signature creamy texture.” p90

Ingredients

400 g butternut pumpkin, peeled and cut into 1.5 cm cubes
80 ml (1⁄3 cup) extra-virgin olive oil
sea salt flakes and freshly ground black pepper
875 ml (3 1⁄2 cups) warm Vegetable Stock (page 207)
1 onion, finely chopped
2 garlic cloves, finely chopped
275 g (1 1⁄4 cups) arborio or carnaroli rice
pinch of saron threads
125 ml (1⁄2 cup) white wine
crispy sage leaves, to serve (optional) (see Note)

Method:

Preheat the oven to 180°C (fan-forced).


Place 250 g of the pumpkin in a roasting tin, drizzle in half the olive oil, add a pinch of salt and toss well. Roast for 30 minutes, tossing halfway through to ensure even browning. Transfer the pumpkin to a food processor, add 80 ml (1⁄3 cup) of the stock and puree. Set aside.


Meanwhile, heat the remaining oil in a large frying pan over medium–low heat. Add the onion and a generous pinch of salt and cook for 5 minutes to soften. Stir in the garlic and cook for another 30 seconds. Add the remaining pumpkin, the rice and saffron and gently stir for a minute to toast the rice grains. Deglaze the pan with the white wine, stirring to release any caramelised
bits caught on the base, and simmer for a minute so the rice absorbs the wine. Add a few ladles of the remaining stock and bring to a gentle simmer. When the stock has been absorbed, add more to the pan, a few ladles at a time. Continue, gradually adding more stock as it is absorbed, and cook for 15 minutes or until the rice is al dente. In the last 2 minutes of simmering, gently fold in the pumpkin puree.

Remove the pan from the heat and adjust the seasoning with salt and pepper as required. Ladle the risotto into shallow bowls and serve with crispy sage leaves scattered over the top, if desired.


NOTE
Crispy sage leaves: fry a handful of sage leaves in 3 tablespoons of olive oil over medium heat for 30 seconds or until crisp. Remove with a slotted spoon and sprinkle with salt.

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Lamb & Spinach Gozleme: Gluten-Free Mediterranean- Helen Tzouganatos

Gluten-Free Mediterranean

Helen Tzouganatos

Plum

Pan Macmillan Australia

Photography by Jeremy Simons.

RRP $44.99

Ingredients

olive oil, for pan-frying
lemon wedges, to serve


DOUGH
260 g (2 cups) gluten-free self-raising flour
90 g (1⁄3 cup) Greek yoghurt (or coconut yoghurt for dairy free)
3 tablespoons extra-virgin olive oil
1⁄2 teaspoon sea salt flakes


LAMB & SPINACH FILLING
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
pinch of sea salt flakes
2 garlic cloves, finely chopped
1⁄2 teaspoon paprika
1⁄2 teaspoon ground cumin
pinch of freshly ground
black pepper
250 g lamb mince
large handful of baby spinach leaves

“Crispy, golden gluten-free Turkish gozleme can be easily whipped up in under 20 minutes, so it’s the perfect after-school snack. The dough comes together very quickly and while it’s resting, you can quickly make your filling of choice. I love a spiced lamb mince filling when I feel like a break from spinach and feta, but you can get as creative as you like. Don’t overfill the gozleme – the flatter the parcel the crispier it will get when it hits the hot frying pan.” p30

Method
Combine all the dough ingredients in the bowl of an electric mixer fitted with the dough hook attachment, add 125 ml (1⁄2 cup) of warm water and mix on medium speed for 1 minute to form a smooth dough. If the mixture is too dry, add a little more water and mix again. Set the dough aside to rest, uncovered, while you make the filling.


To make the filling, heat the olive oil in a frying pan over medium heat. Add the onion and salt and cook for 5 minutes to soften. Stir in the garlic, paprika, cumin and black pepper and cook for 30 seconds. Add the lamb and cook, breaking up any chunks with a wooden spoon, for 3 minutes or until browned. Add the spinach, stir and cook for 1 minute to wilt. Remove from the heat and set aside.


Divide the dough into six balls. Working with one ball at a time, roll out the dough between two sheets of baking paper to form a paper-thin rectangle about 20 cm × 30 cm in size. Scatter 3 tablespoons of the lamb and spinach filling in the centre, leaving a clear border of roughly 8 cm around the edges. Fold the dough over the filling to enclose. Cover with baking paper and very
gently roll out again to flatten and thin out the gozleme. Repeat with the remaining dough and filling.


Place a heavy-based frying pan over high heat and allow it to heat up. Drizzle 1 tablespoon of olive oil into the very hot pan and cook the gozleme, one at a time, adding more oil as needed, for 2–3 minutes on each side until golden and crispy. Serve with lemon wedges.


FILLING VARIATIONS
Spinach & Feta: combine 135 g (3 cups) baby spinach, 3 sliced spring
onions and 200 g crumbled feta.


Potato & Cheese: combine 460 g (2 cups) mashed potato, 150 g grated
mozzarella, a handful of finely chopped flat-leaf parsley leaves,
1⁄2 teaspoon paprika and salt and pepper

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#FidayFreebie: Gluten-Free Mediterranean – Helen Tzouganatos

Gluten-Free Mediterranean

Helen Tzouganatos

Plum

Pan Macmillan Australia

ISBN:9781761263316

RRP $39.99

Description:

‘Growing up in Sydney’s multicultural inner west, I was surrounded by migrants from various countries spanning the Mediterranean. My Lebanese neighbours taught me the secret to the best mejadra, the Cypriots across the road introduced me to koupes and haloumi bread, and my mother would exchange Greek syrupy sweets for pistachio biscotti and olive and rosemary focaccia with the Italians down the street.’

More a way of life than a diet, the Mediterranean style of eating is embraced around the world for its simplicity, health benefits and downright deliciousness.

Now you can enjoy all your favourite dishes from Greece, Italy, Spain, Lebanon and more, minus the gluten.

Helen Tzouganatos, host of SBS Food’s Loving Gluten Free, shows you just how simple it is to cook delicious gluten-free versions of Mediterranean classics, with clever ingredient swaps that not even Yiayia or Tayta will notice. From the fluffiest focaccia and crispiest loukoumades to the easiest seafood paella and most decadent chocolate roulade, you won’t believe these family favourites are gluten free.

AUTHOR INFORMATION

Helen Tzouganatos is a presenter, passionate home cook and recipe developer, who specialises in delicious gluten-free food made from scratch. Helen’s gluten-free journey started 15 years ago when she was diagnosed with coeliac disease. She began sharing her simple gluten-free food via her blog and social media, and went on to host SBS television show Loving Gluten Free. This is her third cookbook. Helen lives in Sydney with her husband, Spiro, and three children, Vasili, Sofia and Ruby.

https://www.panmacmillan.com.au/9781761263316/gluten-free-mediterranean/

I have one copy of the book to give away thanks to Pan Macmillan Australia. In the comments tell me the name of the show that Helen hosts on SBS. Easy! Winner will be randomly selected on 10th March 2023. Good luck. **Australian residents only**



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An Evening of Fine Wine and Floral Fantasy

A night on the town tonight; we attended the opening night showcase of Laurie Bullied’s floral art celebrated with fine wines and vermouth by Bettenay Wines and Margret River Nougat and a grazing table presented by Gourmet Food Merchant of Cowaramup – what a lovely evening.

 

 

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Two Weeks in the Kitchen

The past few weeks I have been very lucky to be able to participate in a couple of cooking classes –  one provided by a local resident (who makes authentic Vietnamese cuisine) and one impromptu lesson by a visitor (Indian cuisine) and then I have been making preserves, jams and pickles.  You know what they say,  “make preserves whilst the garden provides.” And you have wondered why I haven’t posted any book reviews of late 🙂

 

Mediterranean Piccalilli

 

Chicken and Mushroom (Vietnamese style)

 

Rice Noodle Stir Fry ( Vietnamese style)

 

Beef Salad Vietnamese Style

 

Sweet Chili Tomato Sauce

 

Tomato Chuteny

 

 

Indian Food

Naan

 

Tandoori Chicken (cooked on BBQ)

 

Chicken Curry

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Win With Julie Goodwin’s Essential Cookbook

It is really easy to enter –  click on this link and fill in the form. https://www.hachette.com.au/win/entryform.aspx?id=22       I am assuming it is for Australian residents only as travel forms part of the prize.  I wish there were more competitions like this 🙂    Good luck to all who enter.