A Very Merry Gluten-Free Christmas
'Tis the season! We're really feeling the Christmas spirit here at the Zero Gluten Baker, but for many coeliac sufferers the festive season can be be a time for concern.
But a gluten-free lifestyle doesn't mean you have to miss out on Christmas festivities. While all meat, fish and vegetables are naturally gluten-free, the possibility of gluten contamination significantly increases at Christmas time. Make sure you have a very merry gluten-free Christmas by following the gluten-free recipes that we love:
Jamie Oliver's Perfect Roast Potatoes
When it comes to Christmas, we can always rely on Jamie for a fantastic festive recipe. We love our roasties, and this gluten-free recipe is incredibly delicious! With three flavour options to choose from, these potatoes are incredibly memorable whichever combo you go for - we particularly like number two!
- 1.5 kg Maris Piper potatoes
- 1 bulb of garlic
- red wine vinegar
Flavour combo one:
- 3 tablespoons olive oil
- 1 bunch of fresh rosemary
Flavour combo two:
- 50 g unsalted butter
- 1 bunch of fresh sage
- 1 clementine
Flavour combo three:
- 2 tablespoons goose fat
- 1 bunch of fresh thyme
- 2 fresh bay leaves
- Preheat the oven to 190ºC/375ºF/gas 5.
- Peel the potatoes, cutting any larger ones so they’re all an even-size – twice the size of a squash ball is about right.
- Wash the potatoes in cold water to get rid of any extra starch then tip into a large pot, cover with cold salted water and parboil for 7 minutes, then drain in a colander and leave to steam dry for 3 minutes.
- Give the colander a bit of a shake to help chuff up the potatoes – this will help to make them super-crisp later on.
- At this point, you need to decide which flavour combo to go with. Tip the potatoes into a large tray in one layer, and add the fat – olive oil, butter or goose fat – then season really well with sea salt and black pepper.
- Toss the potatoes in the fat (you could get the potatoes up to this stage the day before, simply cover them with clingfilm or tin foil and pop in the fridge or in a cool place until needed), then roast for 30 minutes, or until lightly golden and three quarters cooked.
- Now’s the time for my trick. Gently squash each potato with a potato masher to increase the surface area – the more of your potato that’s in contact with the pan, the crispier it will be.
- Add 1 good lug of oil to a small bowl and pick and/or tear in the herbs. If opting for flavour combo 2, peel in a good few strips of clementine zest with a speed-peeler – you won’t eat these but they’ll add amazing flavour. Break up the garlic bulb, adding the unpeeled cloves to the bowl, along with a splash of red wine vinegar, then scrunch and mix it up a bit.
- Add your chosen flavour combo to the potatoes and give the pan a good shake, then pop back in the hot oven for 40 to 45 minutes, or until gnarly, crispy, bubbly and delicious.
- Transfer to a plate lined with kitchen paper to drain off some of the excess fat, then tuck in!
BBC Good Food Spiced Roast Beef With Red Wine Gravy
For a turkey alternative, try this spiced roast beef as a festive main course. The accompanying red wine gravy is the perfect partner for beautifully cooked roast beef. BBC good food recipes are always great, simple guides for delicious meals, and this roast beef recipe is definitely a Christmas favourite.
- 2 tbsp mixed peppercorn
- 2 tbsp mustard seed, yellow or black, or 1 tbsp of each
- 2 tsp fennel seed
- 1½ kg fillet of beef
- 2 tbsp olive oil
- Tbsp wholegrain or English mustard (check the brand is gluten-free)
- 3 red onion, skins left on, thickly sliced into rounds
- A few thyme leaves, to serve (optional)
For the red wine gravy
- 2 tbsp olive oil
- 1½-2 tbsp cornflour
- 2 gluten- and wheat-free beef stock cubes (check the label)
- 3-4 tbsp redcurrant jelly
- 400ml red wine
Up to 2 days before, crush together the peppercorns and seeds using a pestle and mortar, or in a saucepan with the end of a rolling pin or similar. Brush the beef fillet all over with the mustard, then roll in the peppercorn mix to coat. Cover and chill.
Two hours before you are ready to start cooking, take the beef out of the fridge to come to room temperature.
Heat oven to 200C/180C fan/gas 6. Heat the oil in a pan big enough to hold the beef, and brown the beef all over, seasoning with salt. In a roasting tin, use the onions as a bed to sit the beef on – pat on any spices that have fallen off. Roast for 20 mins for rare, 25 mins for medium, and 35 mins for well-done beef.
Lift the beef from the tin and rest on a platter, covered with foil to keep it hot, for about 30 mins. Set the tin with the onions and roasting juices over the hob and stir in the oil, cornflour and crumbled stock cubes. Mix in the jelly, then gradually stir in the wine and 400ml boiling water, scraping up any stuck bits from the bottom. Simmer for 15 mins until reduced a little. Season, then sieve into a clean pan to keep warm, discarding the onions. Slice the beef, scatter over the thyme, if you like, and serve with the gravy.
Tesco Real Food Mince Pies
It wouldn't be Christmas without mince pies, and although there are many gluten-free recipes, our favourite has to be this Tesco real food creation. A very quick and easy recipe for a tasty festive treat!
- 125g (4oz) butter, cubed
- 200g (7oz) gluten-free plain flour
- 1tbsp icing sugar, plus extra to dust
- 2 clementines, finely zested
- 1/2 tsp almond extract
- 250g (8oz) gluten-free mincemeat
- 25g (1oz) toasted flaked almonds
- 1-2 tsp brandy (optional)
- 50g (2oz) dried cherries or cranberries
- 1 tbsp milk, for brushing
- 1 tbsp granulated sugar
- For the pastry, put the butter and the flour in a food processor and pulse until the mixture resembles breadcrumbs. Add the sugar, half the clementine zest, the almond extract and 2 tbsp of cold water, then mix until the mixture forms a smooth ball (add a little more water if needed).
- Wrap in clingfilm and chill for at least 30 minutes. Preheat the oven to Gas Mark 6, 200°C, fan 180°C. In a bowl, mix the mincemeat with the remaining zest, almonds, brandy (if using) and dried fruit. Set aside. Roll out the pastry to about 2-3mm (1/8 in) thick. Cut out 12 x 7-8cm (3-3 1⁄2in) rounds using a fluted cutter. Press into a greased 12-hole pie tin, then pierce the base of each round with a fork. 4 Put 1 tbsp of mincemeat into each hole.
- Cut out pastry stars to make a lid for the pies. Brush with milk and sprinkle with sugar. Bake for 15-18 minutes until golden, then transfer to a wire rack to cool. Dust with icing sugar, to serve.