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Gluten Free shortcrust Pastry

Gluten Free shortcrust Pastry

We’ve tried various shortcrust pastry recipes over the years with varying degrees of success. This has to be the best so far.

The flour mix makes 1kg, so you won’t need all of it unless you are cooking of 20 folk. But it will keep well in a sealed box.

Gluten Free Flour Mix:-

Ingredients:-

700g of White Rice Flour
200g of Potato Flour
100g of Tapioca Flour

Method:-

(1) Mix everything together.
(2) Store what you don’t need in an air tight box.

Pastry Mix

Ingredients:-

225g of Gluten free Flour Mix (See above)
A pinch of Baking Powder (Gluten free)
1 Tsp of Xanthan Gum
2 Pinches of Salt
110g of Margarine
1 Medium Egg, beaten
Cold Water

Method:-

(1) In a large bowl add the Flour mix, Baking Powder, Xanthan Gum and Salt.
(2) Rub in the Margarine until it resembles breadcrumbs.
(3) Stir in the Egg.
Add the Water a little at a time and knead thoroughly until soft.
(4) Roll out and use.

 

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Ximenia and Chilli Chutney

“X” in any of our Alphabet gigs is always a bit of a challenge. But with a good deal of artist license this is a good as it get for our Vegetarian Alphabet – Ximenia and Chilli Chutney.

Ximenia is an Indian fruiting bush which is distantly related to the Prunus tress. So a bit like a Plum. They are described as similar to a Greengage. Well clearly York is not the most likely place to find them and Greengages are out of season. So I just substituted Plums!!!! (Read as – I cheated considerably….)

Ingredients:-

1 Punnet of Plums. Or indeed Ximenia if you know where to get some!
3 Red Chillies
250g of Sugar
1 Tsp of Salt
300ml of Distilled Vinegar.

Method:-

(1) Cut the fruits and remove the stones.
(2) Pop everything in a large pan and bring to the boil.
(3) Reduce the heat and simmer until everything is well cooked and the volume has reduced by a half.
(4) Use a hand blender if you want a smooth Chutney.
(5) Allow to cool and then pour into a seal-able jar.

According to the recipe this improves with age, but it’s pretty powerful already.

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