In this section you’ll find a selection of naturally gluten free recipes as featured in my Gluten Free Mediterranean Cookbook!
The Mediterranean Cuisine offers plenty of choice to Coeliacs as it predominantly consists of fish, vegetables, meat, poultry, fruit, lentils, potatoes, pulses, quinoa, nuts, cheese and rice. It is based on fresh food and doesn’t include additives or preservatives so you know exactly what goes into your food. For this cookbook I’ve chosen every recipe carefully and all recipes in this cookbook are guaranteed naturally gluten free. From appetisers to salads and from sauces, mains to desserts.
Let’s go back to basic cooking and create naturally gluten free recipes from the ever so delightful and tasty Mediterranean Cuisine.
Aubergine & Tomato Purée
This dip is called Zaalouk a zesty mix of aubergines, tomatoes and Moroccan spices. This dip can be enjoyed all on its own, but it’s traditionally offered as an accompaniment to main dishes such as tagines, fried fish, or stewed lentils.
Total time 60 minutes
1 lemon (squeezed)
4 beef tomatoes (skinned, deseeded and diced)
3 garlic cloves (finely chopped)
1 handful of parsley (finely chopped)
1 handful of coriander (finely chopped)
paprika powder (1 tsp)
cumin powder (2 tsp)
cayenne pepper or chilli powder
½ tsp ground black pepper
Preheat the oven to 250°Celsius/Gas mark 9
Rinse aubergines and prick the skin a couple of times with a fork. Place the aubergines on a baking tray lined with baking paper and roast for 45 minutes. Put them in a colander and leave to stand to cool down.
Take a frying pan and heat the olive oil. Add the tomatoes, garlic and spices and cook over a low heat for about 15 minutes.Remove the aubergines from the colander, and chop them (finely). Place the aubergines in a bowl and mash them until smooth. Stir in the tomato purée, lemon juice and herbs and mix them together. Leave to stand to cool down.
Orange & Black Olive Salad
Sweet tangy oranges and salty olives. The juice from the oranges blends with the olive oil turning it into a refreshing vinaigrette.
Total time 15 minutes
3 tablespoons black olives (chopped)
2 large oranges (peeled and sliced) 1 red onion (peeled and thinly sliced 1 tbsp fresh coriander or mint (chopped)
ground black pepper
Take a bowl, add the sliced oranges and onion and mix them.
Divide the oranges and onions over four plates, sprinkle with coriander or mint and ground black pepper. Drizzle with olive oil and pour some of the left over orange juice over the salad to finish it off.
Chouriço & Quinoa Salad
According to the sausage-experts there are quite a few differences between the Portuguese chouriço and Spanish chorizo. Chouriço has a stronger wine flavour and is normally darker. It also has a stronger flavour (but normally less spicy).
Total time 15 minutes
25 g chourico or chorizo (sliced)
1 avocado (stone removed , peeled and sliced)
100 g cherry tomatoes
handful parsley (chopped)
200 g quinoa (cooked)
black pepper/salt (to taste)
Heat olive oil in a frying pan on a medium heat and fry the sliced chouriço. You don’t need oil or butter as the chouriço will release it own oils. Fry both sides until crispy. Leave the slices to drain on a plate covered with paper kitchen towel.
Slice the cherry tomatoes into halves and the avocado into medium sized cubes. Take a large bowl and add the avocado, cherry tomatoes and chopped parsley and mix them together.
Add the cooked quinoa and chouriço and quickly toss them together. Finally add black pepper, salt (to taste) and lemon juice and serve.
Spanish Pork Stew
This hearty pork stew is a perfect dish on a wintry night. It’s packed with the delicious flavours of smoked chorizo, sweet peppers and salty jamón.
Total time 140 minutes
600 g pork shoulder (cut into chunks)
1 chorizo ring (sliced)
100 g jamón (sliced)
100 g potatoes (peeled and and cut into chunks)
2 peppers (roughly chopped)
800 g tomatoes (skinned and deseeded)
1 onion (diced)
3 garlic cloves (crushed)
handful of thyme (chopped)
250 ml boiled water
Preheat the oven to 180°Celsius/Gas mark 4
Heat some olive oil in a large frying pan over a medium heat. Add the pork, garlic and onions and cook for 5 minutes until the pork is lightly browned. Add the peppers, jamón and chorizo and continue to cook for another 5 minutes (stirring occasionally). Get a large and deep oven dish and transfer the pork mixture into the dish. Add the potatoes, tomatoes, boiled water, thyme, wine, sherry vinegar, black pepper and bayleaf. Place the tray in the oven and cook for 120 minutes.
Chick Pea & Aubergine Stew
An exciting vegetarian dish full of the spicy flavours of the Middle East. It is served with cooked rice and topped with a crispy onion and garlic garnish.
Total time 60 minutes
3 aubergines (cubed)
200 g chickpeas (drained)
1 kg tomatoes (peeled and deseeded)
2 red onions (chopped)
3 garlic cloves (crushed)
handful of coriander (chopped)
½ tsp ground cumin
½ tsp cinnamon
Heat the olive oil in a large frying pan over a medium heat. Add half of chopped onions and half of the garlic and cook for 2 minutes. Add the cumin, cinnamon and coriander and mix the ingredients all together. Add the aubergine and stir until it’s coated in olive oil. Cook for 5 minutes. Add the tomatoes, chickpeas and black pepper and cook on a low heat for 20 minutes.
For the garnish, heat plenty of olive oil in a frying pan and when very hot, add the rest of the onions and garlic. Fry until crisp. Serve the chickpea and aubergine stew with rice topped with the garnish and coriander leaves.
Stuffed Peaches served with Mascarpone
Serves 4 – 8
Total time 40 minutes
4 peaches (stoned and halved)
50 g amaretti biscuits (crumbled)
2 tbsp ground almonds
glass of sweet white wine
Preheat the oven to 200°Celsius/Gas mark 6.
Remove some of the peach flesh with a teaspoon to make sufficient space for the stuffing. Get a large bowl. Add the peach flesh, amaretti biscuits, ground almonds and honey and mix all the ingredients together. Add sufficient wine to turn the mixture into a thick paste. Place the halved peaches on an oven tray lined with baking paper and fill them with the stuffing. Add a little bit of butter on each peach and place them in the oven. Cook for 35 minutes. Leave to stand to cool down. Serve with 1 tbsp of mascarpone.
If you like, you could make a mascarpone cream. You’ll need 225 g mascarpone cheese, 150ml double cream, 3 egg yolks, 2 tbsp honey and 1 tbsp sweet white wine. Simply whisk the egg yolks and honey in a large bowl until thick and pale. Stir in the wine then fold in the mascarpone. Whip the double cream to soft peaks and gently fold it into the mixture.
Vanilla Milk Pudding
This pudding, called Keşkül, is one of the oldest Ottoman recipes and it is derived from the original recipe of Keskul-u Fukara (poor man’s pudding). Keşkül is easily made and a flavourful pudding. Please allow time to refrigerate this delicious pudding before serving.
Total time 30 minutes
1 ½ tbsp rice flour
3 tbsp coconut flakes
3 tbsp ground almond
½ vanilla pod
coconut flakes and/or roasted pistachio nuts
Get a small bowl and add the rice flour. Add a little bit of milk and stir until it forms a paste. Fill a saucepan with the remaining milk, vanilla pod, coconut flakes, ground almond and sugar (add to taste) and stir or whisk the mixture on a medium heat until it gets thick. Turn off the heat and divide the mixture over four dessert bowls. Leave to stand to cool down. Cover the bowls with aluminium foil and put them in the fridge for three to four hours. Serve with coconut flakes or roasted pistachios.