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Coeliac Awareness Week

BannerDid you know that the Ballymaloe Food’s range is Gluten Free?

The annual Coeliac Awareness Week organised by the Coeliac Society of Ireland will take place form the 14th-20th of May. Since 1970, the Coeliac Society of Ireland has provided information and support to people diagnosed with coeliac disease throughout Ireland. Their mission is to improve awareness, detection and management of coeliac disease and related conditions requiring a gluten-free diet for medical reasons. To raise awareness of coeliac disease for this fantastic charity, we have put together some delicious gluten-free recipes for you to enjoy.

For more information, please click here.

If you are cooking nice Gluten Free recipes this week, please tag us on Instagram (ballymaloefoods_) and twitter (BallymaloeRelis).

Homemade Pizza with Darina Allen’s Gluten Free Base

Margarita-Pizza-with-Basil-Oil-and-Ballymaloe-Italian-Tomato-Pasta-Sauce-2-190x150

Ingredients

Gluten Free Pizza Base
1 tsp sugar
300ml lukewarm water
2 x 7g sachets dried yeast
300g gluten-free flour
1 tsp xantham gum
1 level tsp gluten free baking powder
1 tsp salt
1 tbsp olive oil

Toppings
1 x 180g Ballymaloe Italian Tomatoe Pasta Sauce
75g of Buffalo mozzerella
50g grated mozzarella
1 bunch of basil

Method

1.Dissolve the sugar in half the warm water, stir in the yeast, mix well and set aside for five minutes for the yeast to start working and froth.

2.Place the remaining dry ingredients in a large mixing bowl, add the yeast mixture and oil and mix well, adding the remaining water a little at a time. Mix through until you have smooth, fairly wet dough. Cover the bowl with a clean cloth and allow the dough to rise in a warm place for about 15 minutes.

3.Preheat the oven to 200ºC/400ºF/Gas Mark 6

4.Divide the dough in to two balls. Transfer one dough ball onto a sheet of baking parchment. Cover with a second sheet of parchment on top and flatten the dough out between the papers, to form a 20cm circle. Repeat to make another base.

5.Transfer the bases onto baking trays. Bake the pizza for 8–10 minutes and then remove to add the toppings.

6.Return the pizzas to the oven with the toppings and bake for a further 15-20 minutes until bubbling and golden. Serve hot, straight away.

Smoked Bacon Penne

Smoked Bacon Penne

Ingredients

1 x 380g Ballymaloe Smoked Bacon Pasta Sauce
150g Gluten Free penne
A pinch of chilli flakes
½ roasted red pepper or aubergine, cubed
4-5 tbsp of cream
1 tbsp of freshly chopped parsley
1 tbsp of grated Parmesan

Method

This indulgent dinner is ready in a flash. A warming meal for 2 on a rainy night in, or if you’re having a dinner party this recipe can easily be multiplied.

Follow the cooking instructions for penne. Meanwhile heat the smoked bacon pasta sauce in a saucepan, stirring until bubbling. Add the pinch of chilli and the cream, the roasted veg, reduce the heat and cook for a further 2 minutes. When the pasta is cooked, mix it through the sauce. Serve with a generous sprinkling of parsley and Parmesan.

 

Gluten Free Lasagne

Lasagne4 Gluten Free lasagne pasta sheets
3 tbsp of grated parmesan

For the Bolognese:
1 x 380g Ballymaloe Bolognese Pasta Sauce
225g minced beef

For the béchamel:
3 anchovy fillets, from sustainable sources
500 ml crème fraîche
2 handfuls of freshly grated Parmesan cheese
Milk, optional

(Credit: Jamie Oliver)

Method

Béchamel

For the white sauce, finely chop the anchovies, then mix with the crème fraîche and a handful of Parmesan, then season with salt and pepper – you may need to loosen the mixture with a little milk.

Lasagne

To make the Bolognese, cook the minced beef in a sauce pan and add the Bolognese pasta sauce, heat until bubbling. Preheat the oven to 200ºC/400ºF/Gas Mark 6. You are now ready to assemble your lasagne.First blanch the sheets for 20 minutes.

Grease your lasagne dish with a little oil, add a layer of béchamel, cover with a sheet of pasta and top with a layer of the Bolognese. Next add a layer of béchamel and a sprinkling of Parmesan, add the next sheet of pasta , then the Bolognese, then béchamel and a sprinkling of Parmesan Then add another layer of pasta, repeat the toppings, then add a final layer of pasta, then béchamel and a final sprinkling of Parmesan. Bake in the oven until it is golden on top and bubbling, this will take about 20 minutes.

Gluten Free Sausage Rolls

Sausage Rolls

Ingredients

300g gluten free puff pastry (Jus-Rol)
300g gluten free sausage meat (Clonakilty gluten free sausages)
1 clove garlic, crushed
1-2 teaspoons thyme, marjoram, basil and rosemary, mixed and chopped
1 egg beaten

Egg wash
1 egg beaten and a little milk
Ballymaloe Original Relish

Method

1.Preheat the oven to 180ºC/350ºF/Gas Mark 4.

2.Combine all the ingredients for the sausages together and mix well. Fry a little of the mixture in a pan to check the seasoning, adjust if necessary. On a floured work surface, roll the pastry out into a big rectangle, a little thicker than a one-euro coin, and cut length ways into two long, even rectangles. Roll the mixture into sausage shapes with your hands and lay along the centre of each rectangle.

3.Mix the egg and milk and brush the pastry with the mixture, then fold one side of the pastry over, wrapping the filling inside. Press down with your fingers or the edge of a spoon to seal. Cut the long rolls into the sizes you want and space them out on a baking tray.

4.Brush with the rest of the egg wash and bake in the preheated oven for 25 minutes or until puffed, golden and cooked through.

Serve with Ballymaloe Original Relish.

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