Pizza – Serves 2


Basic Pizza Dough
500g gluten free flour
1 teaspoon salt
7g yeast
1/4 teaspoon Natvia (Stevia)
150ml milk (warmed)
4 eggs (beaten)
120g butter (creamed)

Put flour and salt in basin. Add yeast and stevia to warmed milk with the beaten eggs; add this liquid to the flour and beat thoroughly. Work the creamed butter into the dough. Cover and leave for 40 minutes to rise.
This makes enough dough for four pizzas. I used the last quarter of this dough from the freezer for this pizza.

Topping:
2 shallots – finely chopped
1 wineglass Paulownia Estate Pinot Gris
250g salmon fillet
125g frozen peas
30g butter
25g gluten free flour
1 clove garlic, crushed
150ml chicken stock – gluten free
1 teaspoon tomato puree
4 tomatoes
Pepper

Simmer shallot in white wine until reduced by half the quantity. Add the salmon and peas and cook very slowly for 5 minutes; set pan aside. Melt butter, add flour and when coloured add the garlic, stock and tomato puree, stir until boiling, then cook for 3-4 minutes. Scald tomatoes, skin, quarter and remove seeds, cut flesh into strips. Add salmon mixture to tomatoes and sauce. Season with pepper. Set oven to 200 Celsius. Pat out the dough to a 23cm circle and cover with topping; prove for 10 minutes and bake for 30 minutes. This is better eaten with a knife and fork.

Here is the recipe for Spicy Lamb Pancakes. I forgot to take a picture!

Spicy Lamb – Serves 4
500g minced lamb
125g onion peeled and sliced
1 garlic clove peeled and crushed
1/2 red chilli, de-seeded and chopped
1/4 teaspoon ground mace
1/4 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1 400g can chopped tomatoes
1 eggplant
1 1/4 tablespoons tomato puree
Freshly ground black pepper
1 red pepper
1 1/4 tablespoons chopped fresh coriander

Brown the meat in a large pan. Remove from the pan and set aside. Add the onions, garlic and chilli to pan and cook for 5 minutes. Stir in the spices, mix well then put the meat back in the pan with the tomatoes and tomato puree. Season well. Simmer uncovered for an hour until well reduced and thickened. Trim eggplant and cut into 1cm thick slices, brush both sides with olive oil and put on sheet of foil on grill pan. Grill for 3-4 minutes each side until browned. Cool a few minutes then cut them into chunks and add to the cooling mince mixture. Quarter and de-seed the pepper and place skin side up on foil on a tray and grill until the skins blacken, then turn them over and cook for another couple of minutes. After this wrap them up in the foil for a few minutes then slide the skins off. Slice the pepper and add to the mince with the coriander. Use half this for the Pancake recipe.

Pancakes – Serves 2.

125g gluten free flour
1 egg
300ml milk
Freshly ground black pepper
A little butter and olive oil for frying.
Half quantity Spicy Lamb Mixture
Creme Fraiche
60g grated Colby cheese

Mix flour, egg, milk and pepper in a bowl until smooth. Heat oil and butter in a large frying pan and make 4 pancakes. Set the oven to 200C. Put some hot lamb mixture into each pancake and roll up. Put on the plates you will serve on. Two filled pancakes each. Put a dollop or two of creme fraiche on top and then half the grated cheese on top of each serving. Place under the grill for a few minutes to melt cheese and serve.

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