To celebrate Coeliac UK Awareness Week this year, I’ve teamed up with Knorr UK to create the ultimate gluten free meal using one of my favourite grains – quinoa. I fell in love with this grain when I lived in South America and was delighted when I realised I wouldn’t have to give it up when I stopped eating gluten. It is delicious when cooked in vegetable stock – for this recipe I used Knorr Organic Vegetable Stock Pot, which gives it great depth and flavour. Try out this veggie recipe for yourselves for a perfect mid-week meal or a summery lunch.
Warm Kale, Sweet Potato and Quinoa Salad with a Lemon, Tahini and Chive Dressing
40g x Sweet Potato
2 x Garlic Cloves
1 x Tablespoon Olive Oil
Freshly Ground Pepper
80g x Quinoa
1 x Knorr Vegetable Stock Pot
200g x Kale
For the Dressing:
2 x Tablespoons Tahini
4 x Lemons (juiced)
1 x Garlic Clove (minced)
1 x Teaspoon Gluten Free Soy Sauce
Salt & Pepper to taste
1. Preheat the oven to 190 degrees celsius.
2. Prepare your sweet potato for roasting by cutting into small cubes and then
arranging on a baking tray with the two garlic cloves. Drizzle the olive oil over the
pan and add cracked black pepper.
3. Roast for 20-25 minutes.
4. Meanwhile, prepare your quinoa by washing thoroughly before adding to a pan
with 400ml water. Add the Knorr Vegetable Stock Pot and bring to the boil. Cover
the pot and simmer for 15 minutes or until the water has cooked off and the quinoa
5. Separately, wash and then steam the kale for six to eight minutes. Drain.
6. Start preparing your dressing by adding the minced garlic clove, tahini, lemon juice
and soy sauce to a bowl. Stir until all mixed together into a dressing consistency.
Add chopped chives and salt and pepper to taste.
7. Combine the cooked quinoa, kale and sweet potato together before serving and
adding the dressing. Serve with a lemon wedge and extra chives.
While eating out for gluten free folk in the UK is becoming easier in terms of the variety of options available, places that adhere strictly to standards safe enough for coeliacs are still a rarity. UK chain Côte Brasserie is one of those exceptions, and is fully accredited by Coeliac UK. To celebrate Coeliac UK Awareness week, the team at Côte invited me along to try their extensive gluten free menu with some of my wonderful gluten free friends. I have always been a fan of this restaurant, which offers up traditional and modern French dishes with a twist. Côte has recently however revamped its gluten free offerings and even now has a dedicated Gluten Free Prestige set menu so coeliacs need not feel left out of the two and three course deals offered in all branches.
While perusing the menu, we ordered a selection of mixed olives and saucisson sec to start, which paired perfectly with Côte’s wonderfully crisp sparkling wine Blanc de Blancs Brut. I then opted for the Prawn Gratinee as a starter: king prawns baked in a white wine, garlic, chilli and tomato sauce. This came with a serving of gluten free toast on the side and was one of the most delicious starters I have had in a restaurant for quite some time – not least because of the blue gluten free flags that came in the dish to indicate that this was indeed coeliac safe! My friend Jessie and I also shared a chicken parfait, which came with a serving of cornichons, spiced apple chutney and more gluten free bread, toasted to perfection.
For my main, I could not resist ordering a fillet steak, recommended to me by the manager. Perfectly cooked, the steak was served with a generous portion of Côte’s trademark coeliac safe fries and truffle hollandaise sauce. To add a touch of greenery to our meal, Jessie and I also ordered some creamed spinach and French beans to accompany our meal. Again, our meals came with gluten free flags intact, allowing us to be fully relaxed without having to ask the usual twenty questions that follow the arrival of food for most gluten free diners.
What’s important to note about Côte is that you will need to save room for dessert. Forget the usual single ice cream option all of us gluten free diners are far too familiar with in most restaurants – Côte offers a great selection including Creme Brulee, chocolate compote, crumble and more. I finally decided on the mixed summer berries with warm white chocolate sauce, which I would quite happily eat everyday if I could.
To conclude, I urge you all to head to Côte as soon as you can to see for yourselves just how wide a variety they have on offer for gluten free diners. If you have any other dietary requirements, intolerances or allergies, Côte will also go above and beyond to ensure you eat well and safely. Thank you again to the team for taking such good care of us – we all can’t wait to come back!
We dined at the Soho branch of Côte Brasserie on Wardour Street. Tables bookable on the company website and on Quandoo.
A piece of my heart will forever be in Buenos Aires – a vibrant, hectic and culturally rich city where I spent almost three years during my twenties. Beyond traditional dishes like Argentine steak and empanadas, much of the country’s cuisine was brought and developed by Italian immigrants who arrived there en masse from the 1850s onwards. A favourite dish of mine was always lasagne, prepared in its own Argentine way and featuring the smoky taste of aji molido (smoked red pepper powder) and black olives which add a natural saltiness and depth to the dish.
After becoming gluten free, I quickly released that coming across a lasagne that was safe for me to eat – in my Buenos Aires neighbourhood of Almagro and beyond – was a rare luxury, not only due to the pasta but also the stock used in the sauce. So, in honour of Coeliac Awareness Week, I have recreated this dish to make it safe for coeliacs to enjoy with friends and family. Thanks to Knorr, who create the best tasting and fuss-free stock I have ever had, this dish is bursting with flavour and completely gluten free. Knorr has been a household name ever since I remember, and I am pleased to shout about its efforts for the gluten free community. Be sure to enjoy this dish with some homemade garlic bread and a glass of strong bodied Malbec for the true Argentine experience.
For the Lasagne Filling:
1 x White Onion (Finely Chopped)
4 x Garlic Cloves
2 x Celery Sticks (Finely Chopped)
1 x Large Carrot (Finely Chopped)
800g Chopped Tomatoes in Juice
500g Lean Minced Beef
400g Gluten Free Sausage Meat or Sausages (Casing Removed)
160g Drained Black Olives
1 x Tablespoon Knorr Rich Beef Concentrated Stock
2 x Tablespoon Olive Oil
1 x Cup Red Wine
½ x Cup Boiling Water
2 x Bay Leaves
½ Teaspoon Dried Basil
½ x Tablespoon Gluten Free Worcestershire Sauce
1 x Teaspoon Aji Molido
250g Gluten Free Lasagne Sheets
300g Fresh Mozzarella (Diced)
100g Parmesan (Grated)
For the Béchamel Sauce:
1 x Tablespoon Butter
1 x White Onion
3 x Cups Milk
3 x Tablespoons Gluten Free Flour
1 x Cup White Wine
½ x Knorr Vegetable Stock Cube
½ x Teaspoon Nutmeg
- Heat 1 tablespoon of the oil in a shallow pan over moderate heat. Add the beef and sausage meat to the pan and cook until brown (around 8 minutes), stirring occasionally and at the same time breaking up the meat with a wooden spoon.
- Meanwhile, take a separate, good sized cooking pot and warm the rest of the oil over moderate heat before adding the chopped onion, celery, carrot and whole peeled garlic cloves. Stir until all vegetables are soft, taking care to not burn the onion.
- Turn attention back to the meat once cooked through and drain fat. Then add beef to the vegetables, stirring through to make sure all vegetables are evenly dispersed throughout the mixture.
- Add the chopped tomatoes, olives, wine and boiling water to the pot. Stir well.
- Now add the Knorr Rich Beef Concentrated Stock, along with the gluten free Worcestershire sauce, bay leaves, dried basil and aji molido before stirring again and leaving to simmer for 30 minutes with a splatter guard covering the top of the pot. This will help the mixture cook down and also protect your surfaces!
- While your lasagne mixture is cooking, start preparing the béchamel by sautéing the finely chopped onion in butter over moderate heat in a medium saucepan.
- When onion is soft, add milk and let the milk almost come to boil (but not quite!) before removing from heat and whisking in the flour. Whisk vigorously for 2-3 minutes. Add the wine, nutmeg and crumbled Knorr vegetable stock cube and using a hand blender, blend the mixture until smooth.
- Return béchamel to heat and simmer for 20 minutes until the sauce has thickened. The sauce will still be fairly thin and pale in colour. If you prefer a thicker sauce, add 1 teaspoon of flour and whisk again. However, the consistency should not put you off – it blends beautifully with the lasagne filling during the baking process.
- Preheat oven to 200 degrees and start arming your lasagne.
- Take a medium sized lasagne dish and create layers: after removing bay leaves, ladle in one spoon of the meat mixture and smooth out to cover bottom of dish, then lay down lasagne sheets (I tend to use three sheets per layer).
- On top of the lasagne sheets, drizzle one ladle of béchamel sauce and smooth out to just about cover the sheets before adding an even sprinkling of fresh mozzarella and torn basil leaves on top. Repeat, leaving enough béchamel to cover the entire top layer which will then be dusted in grated parmesan cheese.
- Bake for 30-40 minutes or until evenly golden brown.
- Leave to rest for 10-15 minutes before serving and garnish with more fresh basil and mixed leaves.