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Cooking Clever - Fab food for tough times No. 51

Wheat out

Catering for someone with coeliac disease doesn't mean having to produce a separate meal – here's a three-course menu for four that is sophisticated enough to produce at the poshest dinner party and that all your guests will enjoy, regardless of any special dietary requirements, writes Katy McGuinness

Watercress and Mushroom Soup

Salmon with Tomato and Courgette Salsa and a Balsamic Reduction

Chocolate Fudge Pudding

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Each recipe serves four to six people, costs less than €5 per portion and takes less than an hour to prepare

Watercress and Mushroom Soup Cost: €6.68

4tbsp dried mushrooms
Bunch watercress
450g button mushrooms
1.5 litres vegetable stock (gluten free)
Salt and pepper
Lemon juice

Soak the dried mushrooms in hot water for at least two hours. Wash the watercress, discarding any damaged or discoloured leaves. Separate the leaves from the stems, and put them in two bowls. Reserve two-four whole button mushrooms for garnish and chop the remainder finely. Combine the chopped mushrooms in a saucepan with the chicken or beef stock. Drain the liquid from the dried mushrooms into a small bowl, then squeeze the dried mushrooms over the bowl to extract their juice. Discard the dried mushrooms.

Add the dried mushroom juice and watercress stems to the consommé. Bring to the boil, and strain off any froth that comes to the top. Lower the heat and simmer for 10 minutes. Adjust the seasoning, adding a little salt and freshly ground black pepper, and lemon juice, to taste. Strain the consommé into soup bowls and garnish each serving with a few slices of fresh, raw mushroom and watercress leaves.

Salmon with Tomato and Courgette Salsa and a Balsamic Reduction Cost: €23.34

For the salsa:

8 vine tomatoes chopped
2 handful fresh basil leaves, torn
8 garlic cloves, crushed
5tbsp olive oil
6 courgettes sliced
6tbsp white wine vinegar
5tsp caster sugar
3tbsp fresh parsley, chopped
3tbsp fresh dill, chopped
3tbsp fresh basil, chopped
3tbsp fresh chervil, chopped

For the salmon and balsamic reduction:

6 salmon steaks
6tbsp olive oil
8tbsp balsamic vinegar
8tbsp honey
Fresh chives, chopped, to serve

For the salmon, heat the olive oil in a non-reactive pan over a medium heat. Add the fish, skin-side down, and fry in the oil for two-three minutes. Turn the salmon over and add the balsamic vinegar to the pan. Remove the fish from the pan after one-two minutes and add the honey to the remaining juices. Cook the juices over a medium heat until the volume of liquid has reduced by half.

For the salsa, in a bowl, mix all of the salsa ingredients together, adding each type of herb, to taste, and set aside to marinate for 10-15 minutes. To serve, spoon the salsa onto a serving plate and place the salmon on top. Spoon the balsamic reduction around the edge of the plate. Garnish with the fresh chives.

Chocolate Fudge Pudding Cost: €6.50

(from Healthy Gluten-Free Cooking)

150g best-quality gluten-free dark chocolate (70% cocoa solids)
150g butter
1tsp pure vanilla extract
150ml warm water
110g caster sugar
4 eggs, preferably free-range, separated
25g rice flour, sifted
1tsp gluten-free baking powder
Mint leaves, for decoration
1.2 litre pie dish or 8 individual ramekins, well greased with butter

Preheat the oven to 200ºC/gas 6. Cut the chocolate into small pieces and melt with the butter in a heatproof bowl over a pan of simmering water. As soon as the chocolate has melted, remove from the heat and add the vanilla extract, then stir in the warm water and sugar. Continue to mix until smooth.

Lightly beat the egg yolks and whisk them into the chocolate mixture. Fold in the sifted rice flour and gluten-free baking powder, making sure there are no lumps. Whisk the egg whites in a large, scrupulously clean bowl until stiff peaks form. Fold gently into the chocolate mixture and pour into the greased pie dish or ramekins.

Put the pie dish into a bain marie of hot water and bake for 10 minutes (for the single dish), then reduce the temperature to 160ºC/gas 3 for a further 20-30 minutes. If you are making individual dishes, they will be cooked in about 15 minutes at 200ºC/gas 6. The pudding should be firm on top but still soft and fudgy underneath. Decorate with a sprig of mint.

Serve warm or cold with softly whipped cream. Freshly roasted hazelnuts and a dash of Frangelico would be good additions to the whipped cream.

Next week: Picnic treats