Gluten Free Mediterranean Recipes

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.

Enjoy!

Richard

7fb8df7e-c27f-4099-8c85-a7872b93b92b.jpegAubergine & 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.

Serves 4

Total time 60 minutes

Ingredients

2 aubergines
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
olive oil

Method

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.

 

Caprese Skewers 

Easy to make tomato, basil and mozzarella on a stick to suit any occasion. They look great and they’re easy to eat. These healthy skewers make mingling and eating at the same time a pleasant affair.

Serves 4

Total time 15 minutes

Ingredients

cherry tomatoes (250 g punnet)
500 g mozzarella balls
15 g basil
ground black pepper
olive oil
16 skewers

Method

Put the cherry tomatoes and mozzarella balls in a bowl, drizzle with olive oil and toss them. Thread a tomato, a small piece of basil leaf and a mozzarella ball onto the skewers until all ingredients have been used. Sprinkle the skewers with ground black pepper and serve them on a serving plate.

 

Keftedes

Keftedes (Greek meatballs) is a famous appetiser and can be served as part of a meze platter with tzatziki sauce. Keftedes can also be served as a main served with rice and a village salad.

Serves 4

Total time 20 minutes

Ingredients

400 g minced lamb or turkey
lemon (squeezed)
1 red onion (finely chopped)
1 garlic clove (crushed)
1 egg
1 tsp oregano
1 tsp cinnamon
1 tsp nutmeg
ground black pepper
olive oil

Method

Take a large bowl and add the lemon juice, 2 tbsp of olive oil and egg and mix the ingredients until you have a smooth blend. Add the mince, onion, garlic, oregano, cinnamon, nutmeg, black pepper and mix all the ingredients together with your hands. Divide the mixture up into 16 meatballs.
Heat a couple of tbsp of olive oil in a frying pan and add the meatballs. Fry for approximately 7 minutes each side or until golden brown. The meatballs should have a spongy texture.

In Greece, fried meatballs are called keftédes (κεφτέδες) and in Turkey and the Middle East they are called Kofta(s).

3934AEA8-822F-4B65-A002-9E3256409D33Orange & 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.

Serves 4

Total time 15 minutes

Ingredients

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
olive oil

Method

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).

Serves 2

Total time 15 minutes

Ingredients

25 g chourico or chorizo (sliced)
1 avocado (stone removed , peeled and sliced)
100 g cherry tomatoes
handful parsley (chopped)
200 g quinoa (cooked)
lemon juice
black pepper/salt (to taste)
olive oil

Method

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.

E09BE033-4B89-469F-8301-1E6330D9A637Spanish 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.

Serves 4

Total time 140 minutes

Ingredients

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)
1 bayleaf
white wine
sherry vinegar
black pepper
olive oil
250 ml boiled water

Method

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.

Serves 4

Total time 60 minutes

Ingredients

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
black pepper
olive oil

Method

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.

 

Sea Bass with Fennel

If you’ve ever visited the French Mediterranean coast you will have come across this dish in almost every fish restaurant.

Serves 6

Total time 40 minutes

Ingredients

up to 2 kg sea bass (cleaned)
2 large fennel bulbs (trimmed and thinly sliced)
3 tsp fennel seeds
black pepper
olive oil
1 tbsp water

Method

Heat a large frying pan with olive oil on a medium heat. Add the fennel bulbs and cook for 15 minutes stirring occasionally. Add a tbsp of water if necessary. Place the sea bass on a baking tray lined with baking paper. With a sharp knife make four cuts in both sides of the sea bass. Drizzle the fish with olive oil and season with black pepper and salt (to taste). Sprinkle the fennel seeds in the stomach cavity and stuff into the cuts. Leave the sea bass to stand.
Preheat the grill. Get an oven dish and add the cooked fennel. Brush with olive oil and grill for 4 minutes. Toss the fennel and grill for a further 4 minutes. Transfer the fennel to a large serving plate.
Place the baking tray with the sea bass under the grill (not too close) and grill for 10 minutes on each side. Place the sea bass on top of the fennel and garnish with black pepper.

06A44F7D-EE06-423C-B5C9-B18ECB8E31E0Stuffed Peaches served with Mascarpone

Serves 4 – 8

Total time 40 minutes

Ingredients

4 peaches (stoned and halved)
50 g amaretti biscuits (crumbled)
2 tbsp ground almonds
honey
butter
mascarpone
glass of sweet white wine

Method

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.

Serves 4

Total time 30 minutes

Ingredients

1L milk
1 ½ tbsp rice flour
3 tbsp coconut flakes
3 tbsp ground almond
½ vanilla pod
sugar
coconut flakes and/or roasted pistachio nuts

Method

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.

 

Lemon Polenta Cake

Serves 8

Total time 120 minutes

Ingredients

2 lemons
200 g ground almonds
200 g corn flour
1 tsp baking powder
150 g butter
3 eggs
250 g caster sugar
140 g caster sugar (for drizzle)
1 lemon (juice, for drizzle)
water

Method

Preheat the oven to 180°Celsius/Gas mark 4.
Heat a pan with cold water on a high heat. Add the lemons and
bring to the boil. Pour over more cold water and simmer for 60
minutes until soft. Drain the lemons and leave to stand to cool
down. Get a blender, halve the lemons, remove all the pips and
blend until smooth. Add the ground almonds, corn flour,
baking powder, butter, eggs and caster sugar and blitz or blend
until you have a loose batter. Put the batter into a cake tin and
bake for 45 minutes until golden. The drizzle is easy to make.
Simply mix the sugar with the lemon juice and leave to stand.
When the cake is ready, leave it to stand to cool down. Pour
over the drizzle before leaving it to cool completely.

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