Sweet Potato Crisps with Mango Salsa

Recipe

Salsa dip

1 large ripe mango, peeled, stoned and cut into small cubes

8 cherry tomatoes,quartered

1/2 cucumber, peeled if preferred and finely diced

1 red onion, peeled and finely chopped

pinch of sugar

1 red chilli, de-seeded and finely chopped

2 tbsp rice vinegar

2 tbsp olive oil

grated rind and juice of 1 lime

Method

Mix the mango, with the tomatoes, cucumber and onion.

Add the sugar, chilli, vinegar, oil and the lime rind and juice.

Mix together cover and leave for 40-50 minutes.

Crisps

450g / 1lb sweet potatoes, peeled and thinly sliced

vegetable oil, for deep frying

sea salt

1 tbsp freshly chopped mint

Method

Soak the potatoes in cold water for 40 minutes to remove as much of the excess starch as possible. Drain and dry thoroughly in a clean tea towel, or absorbent kitchen paper.

Heat the oil to 190 C / 375 F in a deep fryer. When at the correct temperature, place half the potatoes in the frying basket, then carefully lower the potatoes into the hot oil and soak for 4-5 minutes, or until they are golden brown, shaking the basket every minute so that they do not stick together.

Drain the potato crisps on kitchen paper, sprinkle with sea salt and place under a preheated moderate grill for a few seconds to dry out. Repeat with the remaining potatoes. Stir the mint into the salsa and serve.

ST.Clement's Ice Cream

Recipe

3 eggs, separated

175g (6oz)caster sugar

grated rind and juice of 1 lemon

grated rind and juice of 1 orange

284ml (10 fl oz )

double cream, whipped

Method

Whisk the egg yolks, half the sugar and the lemon and orange rinds together until thick and creamy.

Strain the fruit juices into a pan and heat gently, then pour onto the egg mixture and continue whisking until thick.

Whisk the egg whites until stiff, then whisk in the remaining sugar.

Fold into the egg mixture, with the cream.

Turn in to a Freezer proof dish and freeze.

A Sweet Gluten-Free Loaf

Makes a 900g ( 2lb ) Loaf
Preparation Time: 25-30 minutes + rising
Cooking Time: 25-30 minutes
Freezing: recommended

Grated zest and juice of 1 orange
80g ( 3oz ) Stoned dates, chopped
300g ( 11oz ) gluten-free flour
80g ( 3oz ) ground almonds
1 teaspoon salt
25g ( 1oz ) caster sugar
2 teaspoons easy-blend yeast
150 ml ( 1/4 pint ) hand -hot milk
175ml ( 6 fl oz ) hand hot water
1 tablespoon flaked almonds

1/ Heat the orange juice in a small saucepan. Add the zest and chopped dates. Leave to stand, off the heat for  15 minutes.

2/ Blend to a puree.

3/ Mix together flour, almonds, salt, sugar, and yeast in a bowl. Beat in the date puree, milk and water to form a batter.

4/ Pour into a 900g ( 2 lb ) greased loaf tin. Leave to rise, uncovered for 30 minutes.
For best results leave in a warm area and line the tin with grease proof paper..

5/ Preheat the oven to Gas Mark 7/electric oven 220 degrees c/ fan oven 200 degrees c.

6/ Bake for 25-30 minutes. After 20 minutes, sprinkle the almonds over the top and continue cooking until a skewer inserted into the centre of the loaf comes out clean.


Make sure the Almond Flakes are gluten free as some companies add  flour in the manufacture. If in doubt you can leave them out.

Slice the loaf up and freeze when cool. To reheat from frozen, place on the turn table for 1.50 seconds on full power and the results --warm bread.

Lemon Cake

150g/ 6oz butter-
(Olive from Sainsbury’s is suitable for Coeliacs, or Pure from Sainsbury’s is Dairy free and gluten free).
150g/ 6oz sugar
3-eggs medium
150g/ 6oz Dove white plain flour (Dove Flour wheat and gluten free is sold by Sainsbury’s and Tesco’s)
1tsp gluten free baking powder
1 juice and grated rind of lemon
Oven-180c / 350f or gas mark 4 baking time 45-50 minutes
1/ Beat the butter and caster sugar till smooth and creamy.
2/ Separate the egg white from the yoke in to two bowls.
3/ Whisk the egg white till they form stiff peaks.
4/ whisk the egg yokes in to the butter and sugar mixture.
5/ Fold in the egg whites to the butter mixture with a metal spoon.
6/ Sieve the flour and baking powder together in a bowl and then re sieve and fold into the butter mixture.
7/ Add the lemon juice and rind and fold till mixed.
8/ Grease an 18cm (7”) deep baking tin and pour in the mixture.
9/ cook for 45-50 minutes. To test if the cake is cooked you use a thin knife or skewer and prod through the middle and as long as it is clean and no sticky mixture attached when removed then it is cooked.
10/ Run a spatula knife around the edges of the tin to loosen the cake and tap to remove.
11/ Place on a rack and once cool cut up and place in freezer bags and freeze.

This cake is better if frozen on the day it is made. It then can be taken out of the freezer as and when required, micro waved for 1 min to thaw and is complimented with St Clements homemade ice cream. The only way to describe this experience is heaven!

Yorkshire pudding

Ingredients
2 oz Gram Flour (chick pea flour, found in Indian shops and Tesco’s).
2 oz Doves White Plain Flour (Wheat / Gluten Free, found at Sainsbury’s 
         And Tesco’s).
½ Pint milk-Semi skimmed (replace with Soya if Lactose Intolerant).
Grind a pinch of salt.
3 medium sized Eggs.
Olive oil to coat a cake tray with 12 sections.
Gas mark 8 / 240c Electric

Method
1/ Whisk all the above ingredients till a batter is formed.
2/ Heat tray with ½ flat teaspoon of oil in each section until smoking.
3/ Pour the mixture evenly in to each section to the top.
4/ Place the tray back in to the oven for 15-20minutes.
This recipe will produce 12 large Yorkshires. If you ½ the amount of flour, milk and reduce the eggs by one you can produce just six for a smaller diner. The Yorkshires can be refrigerated and you can microwave them to have the next day

Apple and Blueberry Crumble

Ingredients 

4 Large Cooking Apples.
A small tray of Blueberries (you can exchange for Raspberries or frozen mixed Berries).
9 oz Doves Plain White Flour (Wheat and Gluten Free).
6 oz Granulated or Caster Sugar.
4 oz Gluten Free margarine (olive sold at Sainsbury’s or Dairy Free margarine if Lactose intolerant).
2 Pinch of Grated Salt.
¼ pint of water.
Method
1/ Place ¼ pint water in a sauce pan with 2 oz sugar and a pinch of salt on a low heat.
2/ Peal the Apples and cut up in uneven slices add to the water in the saucepan.
3/ Wash and throw in the berries.
4/ Bring to the boil and simmer until the apple is soft
5/ Sieve Flour and the pinch of salt in to a bowl. Add the margarine and using the tips of your fingers mix the ingredients to resemble bread crumbs.
6/ Add the remaining 4 oz sugar and blend in to the mixture using your fingers.
7/ Spoon the Apple mixture in to a 12 inch glass or Heat resistant flan case and spread the crumble mixture over the top making sure to completely cover.
Gas mark 6 / 200 c for 20 minutes or until the crumble is lightly golden.