Chef's Corner - The Evesham Observer

Chef's Corner

Evesham Editorial 9th Oct, 2016 Updated: 20th Oct, 2016   0

Kieran Hunt, head chef at the Wood Norton Hotel writes for the Observer

GLUTEN and wheat intolerance are becoming increasingly common, however, it doesn’t mean that you cannot enjoy wonderful food.

In fact, one of the Wood Norton’s chefs, Alex, understands this problem all too well being celiac himself – and as a result he has taken over Chef’s Corner this month to provide a delicious recipe for a Pineapple, Coconut and Rum Gluten and Dairy free dessert.

For the Pineapple Crisps you will need:




1 Ripe Pineapple

Caster Sugar


Coconut Milk

1 Shot of Rum

Method:

1. Make a syrup with 100g of sugar and 75 ml of Pineapple Juice, simply heat until all the sugar is dissolved and it’s ready.

2. Cut off the pineapple skin, making sure no brown remains, slice very thinly and drop into the syrup for about 1 minute.

3. Remove and place on a lined baking tray in an oven at 70 centigrade for hours.

For the Pineapple Meringue you will need:

250g sugar

45ml Pineapple Juice

Gelatin Leaves

Icing Sugar

Corn flour

1 egg

Method:

1. Combine 250g of sugar with 45ml oif pineapple juice and heat to 116 centigrade,

remove from heat and whisk in 3 soaked gelatin leaves.

2. Drizzle into 50g of egg whites whisking very rapidly until a meringue is formed.

3. Put into a tray lined with cling film and a 50/50 mix of icing sugar and corn flour.

4. Allow to set in the fridge.

For the Gluten and Dairy Free Coconut Rum Cake you will need:

125g Gluten Free Flour

125g Dairy Free Spread

125g Caster Sugar

2 Eggs

Method:

1. Mix all the above ingredients together

2. Bake in a buttered tin for 20 minutes at 160 Centigrade

3. Check with a skewer, if it comes out clean the cake is done, if not put back in the oven for another five minutes and check again.

4. When done remove and allow to cool, then pierce repeatedly with a skewer and drizzle with coconut rum.

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