Chef Ana Seini Mailei cooks gluten-free
Chef Ana Seini Mailei brings with her a deep understanding of cooking for people with allergies and dietary issues along with a Pasifika influence.
At the 25th Anniversary, Chef Ana shared a series of gluten-free concepts that can be easily applied to every day cooking.
Chef Ana presents.
Gluten Free Pancakes and ready to serve with Avocados, Blueberry & Apple Compote
Iceberg Salad with Turmeric Cream
Ingredients
Turmeric Cream
| 1 head | Iceberg cut into wedges |
| 5g | Ground Turmeric |
| 60g | Sunflower seeds |
| 60g | Sesame seeds |
| 5g | Raw garlic, chopped |
| 1 | Lemon juice & zest |
| 100 ml | Boiling water |
| 10g | Olive Oil |
| To taste | Sea Salt & pepper |
Method
- Place all ingredients in a vita-mix and blend until smooth.
- Add more hot water if too thick.
Toasted Seeds
| 20g | Sesame seeds |
| 20g | Sunflower seeds |
| 10g | Pumpkin seeds |
| 3g | Olive Oil |
| 2g | Ground cumin |
| 2g | Chilli flakes |
Method
- Mix seeds with the olive oil and salt. Heat the oven to 165°C degrees and roast for 15 -20mins.
- When ready, remove from the oven. Add the chilli flakes and cumin. Mix well. Leave to cool.
- Once cooled, store the seeds in an air-tight container with a lid. Shelf life – 1 week.
Crispy Shallots
| 3 | Shallots |
| 40g | Gluten free flour or Plain Flour |
| 10g | Cider Vinegar |
| 1g | Cracked black pepper |
| 1 | Sheet of Nori seaweed |
| 5g | Nigella or black sesame seeds |
| To taste | Sea Salt |
Method
- Peel the shallots and slice thinly.
- Coat shallots in gluten-free flour
- Add cider vinegar, pepper and salt. Refrigerate for at least 5 minutes or store like this before use.
- Heat a deep fryer to 145 °C degrees. Fry shallots when needed.
Method
Iceberg:
- Cut the iceberg into wedges leaving the core in. Soak in water to wash for at least 15 minutes.
- Take out carefully without separating the leaves. Place on an airing rack, lined with a paper towel to dry.
Nori:
- Julienne the Nori
To Assemble
- Spread two round spoons of turmeric cream onto each corner of the plate.
- Place the iceberg wedges on its side - one on each sauce spot.
- Drizzle more sauce on top of the iceberg. Sprinkle toasted seeds, Nori.
- Add the crispy vinegar, pepper shallots.
- Garnish with coriander micro-herbs or basil.
