For my 21st Birthday, my Boyfriend’s lovely Mam, booked me two places on Cooking with Passion with Christine Patchett which take place in and around Hull; ; this one was a ‘What- No Gluten?’ course.
So armed with our list of recipes, ingredients and all the bits and bobs needed, Nathan and I were excited for a day of gluten free cooking and baking.
Christine sends a set of recipes to you, were she recommends you make around four, being a confident cook I decided I would do six!
Together, we made all the recipes bar one (lemon polenta cake, previous readers will know how many polenta cakes Ive made, so I decided to concentrate my effort on unknown projects) and they were all delcious!
The cookery school is mainly set at Hull Collegiate School, in the school kitchens. It did feel a bit like cooking lessons at school, we had to bring all the ingredients, all the trays, wash clothes, tea towels, etc. Christine is a wonderful cook and a brilliant teacher, but at times I did feel like the course was aimed a little wrong, at some points it felt like it was aimed at absolute novices, other time felt it was aimed at professionals wanting to learn more about Gluten Free Cooking.
After a bumpy start (not arriving at the right college), the day set off brilliantly, we watched Christine demonstrate some of the recipes, then armed with tea and biscuits she provided, we set off on our quest to punch gluten in the nose like an angry shark.
First, I made Mini Sausages and Pastry to make Sausage Rolls, then both Nathan and I made Olive Bread (which both turned out completely differently), Nathan made a Chilli with a Cornbread Topping as well as a Squidey Chocolate and Orange Polenta Cake, I also made Lemon Shortbread biscuits and the Blueberry and Oatmeal muffins Nathan didn’t have time to start! It was such a busy day, but I kept my cool and showed off my multitasking skills.
As a treat I’ll tell you some of my favourite recipes from Christine’s day….
Nathans chilli with cornbread topping, which we had for dinner that evening!
Nathans Squidey Chocolate and Orange Polenta Cake: Needed cooking a bit longer than the recipe suggested.
Blueberry and Oatmeal Muffins
250ml of orange juice
60g gluten-free porridge oats
100g caster sugar
200g gluten-free plain flour
1/2 teaspoon xanthan gum
1 1/2 teaspoons of baking powder
1/2 teaspoon of bicarbonate of soda
1/2 teaspoon of ground cinnamon
1/2 teaspoon mixed spice
125ml vegetable oil
1 teaspoon of glycerine
1 egg, beaten
Demerara for sprinkling.
Mix the oats and orange juice in a bowl. In a separate bowl, mix the flour, sugar, xanthan gum, baking powder, bicarbonate of soda, and spices. Add the oil, egg, glycerine, to the dry ingredients and mix well. Then gently fold int he oat mixture and blueberries. Divide between muffin cases and sprinkle with the demerara sugar. Bake at 160 degrees for around 20 minutes until well risen and firm to touch.
They were delcious, and a great breakfast idea!
My sausage rolls!
Lemon Shortbread Biscuits
100g unsalted butter
50g of caster sugar
zest of one lemon
150g of gluten free plain flour
25g ground rice
1/2 teaspoon of gluten free baking powder.
Beat the butter in a mixing bowl until soft, then beat in the sugar and lemon zest until light. Stir in the flour, ground rice, baking powder and mix together to form a dough. Divide the mixture into two fat sausage shapes and but each one into five. Place each one on a baking tray lined with baking paper. Put them in the fridge and chill for 15 minutes then bake for 12-15 minutes at 170 degrees until light and golden. Sprinkle with a little caster sugar and cool on the baking tray for two minutes, then turn out onto a wire rack until completely cool.
The olive bread, the one on the left was mine and the one on the right, Nathans.
200g gluten free bread flour
1 teaspoon of salt
1 tablespoon on gluten free baking powder
284ml of buttermilk
3 eggs, lightly beaten
2 tablespoons of olive oil
a handful of green and black olives, sliced
1 table spoon of fresh rosemary chopped, and some to garnish
2 tablespoons of freshly grated parmesan cheese
Place the flour, salt, and baking powder into a mixing bowl. Add the buttermilk, eggs and oil. Mix into a smooth batter, stir in the olives, rosemary and half of the parmesan. Pour into a greased loaf tin, and sprinkle on the remaining cheese, push some sprigs of rosemary into the top of of the load. Bake at 160 degrees for 50 minutes until a skewer comes out clean. Allow to cool, then turn out on to a wire rack.
Delcious served warm with butter.
I want to say a big thank you to Christine for putting on this lovely Gluten Free Baking day, Its inspired me to try new things and baking more!
If you go with an open mind, and an open stomach, you’ll have a brilliant day, meet some lovely people and leave with a boost of confidence, a car full of food and some fresh ideas!