Bonfire Night, like most celebrations can be a bit of a nightmare for anyone either suffering with a gluten allergy themselves or those who have family members who are wheat and gluten intolerant or those who suffer from Coeliac’s Disease. There are however, a huge number of foods that can be used in celebrations so as this subject directly relates to us here at Epic, we thought we would recommend a few ideas for food for your Bonfire Night celebrations.
Gluten Free Chicken Leek and Potato Soup
• 3 large, peeled and cubed baking potatoes
• 1 finely sliced, washed leek
• ½ lb Fresh cooked chicken pieces (either from left-overs or cooked in stock)
• 3 finely minced cloves garlic
• 3 tablespoons olive oil
• 3 tablespoons amaranth flour (or other suitable Gluten free flour)
• 1 quart gluten-free chicken stock
• ½ pint full fat milk
• 2-3 teaspoons dried, crushed thyme leaves
• Salt and pepper to taste
Peel and dice the potatoes and cook until tender (but not overcooked as they will disintegrate in the soup) in well seasoned water. Drain and set aside. In a large saucepan, melt the oil and add the gluten-free flour and continue to whisk until the mixture is thickened. Add the leeks and garlic until they start to soften and then add the drained potatoes, chicken pieces, chicken stock, herbs, seasoning and milk and stir thoroughly. Cook for around 15-20 minutes over a low heat. Easy peasy – a hearty, warming soup – perfect for Bonfire Night.
Gluten Free Yorkshire Parkin
• 8 oz softened butter
• 8 oz dark brown sugar
• 4 oz dark treacle
• 4 oz golden syrup
• 4 cups gluten-free flour
• 1 tsp. baking soda
• 1 Tbsp. ground ginger
• 1lb gluten-free porridge oats, whizzed in food processor until coarsely ground
• 4 tsp ground ginger
• 2 tsp nutmeg
• 1 tsp mixed spice
• 2 large eggs, beaten and mixed with 2 tbsp milk
In a large pan, melt together the butter, sugar, treacle and golden syrup until liquid but not hot. In a large bowl, combine ALL the dry ingredients and add the liquid sugary mixture and the eggs and milk and stir thoroughly. Put all the soft mixture into a large greased baking tin (min 1 ½ inches deep and 8 inches square) and cook in the oven until a deep golden brown for around 1 ½ hours at 140C/120C fan/Gas Mark 1.
Keep an eye on it from around an hour as it should still be slightly sticky and not over browned. Once cooked, leave in the tin until slightly cooled (otherwise as there is a fair amount of sugar and butter in the recipe, they could end up being attractive and tasty oatmeal pancakes!) and then turn out, cut into squares or around 2 inches and leave till cooled and then pop them into a cake tin until they mature and turn into yummy sticky loveliness. Job done – Gluten free and fabulous.