Earlier this year the search to find the Coeliac UK gluten-free chef of the year was launched. The competition was judged by Michelin star chef Giorgio Locatelli and here are the winners and their great recipes:

Gluten-free Chef of the Year Joint Winner: Christine Bailey

Christine is a health food writer, advisor, chef and cookery trainer. She is currently studying for a degree in nutrition with the Centre for Nutritional Education and Lifestyle Management validated by Middlesex University.

Apricot, Orange Polenta Cake

A delicious tangy cake the whole family will enjoy. It combines whole pureed oranges and dried apricots to increase the nutritional and fibre content and eliminates the need for lots of sugar. I actually made this for my twins’ birthday and spooned the mixture into individual muffin tins instead of a large cake. This is a simple, easy to make cake full of fruity flavours, healthy and gluten-free.

Makes 1 x 20cm cake or about 8 muffins

Ingredients

Zest of two oranges
2 oranges peeled, cut into half
200g dried ready to eat apricots
125g unsalted butter
3 eggs
3tbsp honey or agave nectar
100g gluten-free flour - a mix of rice and potato flour works well
150g quick cook polenta
2tsp gluten-free baking powder
Glaze: 4tbsp pure fruit apricot spread or fine cut marmalade

Method

1. Preheat the oven to 180°C, gas mark 4
2. Grease and line a spring form 18-20cm cake tin
3. Place the orange zest and oranges in a food processor and process to form a thick puree. Add the apricots, butter, eggs and honey and process again until smooth.
4. Place the flour, polenta and baking powder in a bowl. Add the puree and beat well. Place in the cake tin and bake in the oven for 30 minutes until a skewer placed in the centre comes out clean. Leave to cool in the tin for 5 minutes then transfer to a wire rack.
5. Heat the orange marmalade or apricot spread until runny then brush over the top of the cake while warm.
6. Leave to cool before serving. Great as a pudding or afternoon tea time treat served with crème fraiche

Joint first Gluten-free Chef of the Year: Vanessa Scott

Vanessa has led the award winning kitchen as head chef at Strattons Hotel in Swaffham, Norfolk for the past 18 years. Under Vanessa’s instruction the kitchen is very proactive regarding guests’ dietary requirements, especially as her daughter-in-law has coeliac disease.

Twice-baked Binham Blue & Potato Soufflé

Makes 8-10 soufflés

Ingredients

butter to grease the moulds
100g spinach, washed & finely chopped
100g rice flour
4 eggs, separated and extra egg white to create lightness
350g Binham Blue cheese
450g/1lb floury potatoes
½ tsp horseradish
salt & black pepper
1 tsp raising agent

Raising Agents Baking powder should not be used. This often contains wheat flour as a filler. There is no need to mix a gluten free baking powder beforehand, simply use the pure raising agents as required. We use this mix depending on the recipe; Bicarbonate of Soda, Sodium Bicarbonate This white powder releases carbon dioxide when it is mixed with an acid solution and warmed. These gas bubbles expand causing the mixture to rise. If there is
no acidity in the mixture, bicarbonate of soda and cream of tartar should be added in equal
quantities and well mixed in. Cream of Tartar This is a weak acid in powder form for activating bicarbonate of soda.

Method

1. Preheat oven to 190°C
2. Butter 10 metal moulds or 8 glass ramekins
3. Cook and mash the potatoes with the 4 egg yolks, stir in half the cheese and all the flour.
4. Season to taste with salt & black pepper. Fold in the finely chopped spinach and horseradish.
5. Whisk egg whites until stiff, fold into the mixture.
6. Spoon the mixture into the moulds
7. Place in a bain marie and half fill with boiling water.
8. Bake 18-20 minutes until just set. Allow to cool and sink. Cover with cling film and store in fridge.
9. When ready to serve preheat oven to 200°C. Run a knife around the edges of the soufflés and turn out onto a baking dish. Crumble the remaining cheese with cream to make a paste & spoon over the soufflés and return to the oven for 10 minutes until crisp. Serve immediately with a mustard dressed green salad.

Outstanding achievement winner: Sophie Haskins, Catering Student

Sophie Haskins has just completed a BTEC national diploma in Hospitality and Catering Management at City of Bristol College. She has passed the course with three Distinctions and is going to Bournemouth University to study International Business in Hospitality and Catering Management.

Oshi Sushi

Makes 20 pieces

Ingredients

340g sushi rice
20 halved cooked prawns
Cucumber
2 tsp toasted sesame seeds
30g chopped pickled ginger
Soy sauce to serve* (Please check Coeliac UK’s Food and Drink Directory for a suitable gluten-free product)

Method

1. Cook 340g sushi rice in 375ml water.
2. Lay 20 halved cooked prawns in diagonal rows in an 18cm x 27cm cake tin lined with cling film.
3. Peel cucumber in strips and lay between the prawns.
4. Mix 2 tsp toasted sesame seeds and 30g chopped pickled ginger into the rice.
5. Press firmly in an even layer on top of the prawns and cucumber in the tin.
6. Chill for 1 hour.
7. Then cut into symmetric neat squares.
8. Serve with soy sauce.

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