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Paul Rowan's gluten-free recipes - 25 September


Gluten-free rice burger with haloumi

Gluten-free salami, tomato and haloumi pizza with chilli oil

Gluten-free Rice Burger with Haloumi

90g Carmague red rice
410g tin cannellini beans drained
90g cashews unsalted
1 tsp garlic puree
1 large red onion medium chopped, lightly saute for 2-3 mins
410g tin sweetcorn kernels, drained
2 tbsp tomato ketchup
1 tbsp chopped fresh oregano
2 tbsp tapioca flour
2 tbsp olive oil
Thick slice of haloumi cheese lightly pan fried
1 apple grated
2 sticks celery fine strips
80ml lime cordial  
2 tbsp runny honey
1 tsp whole grain mustard
240ml extra virgin olive oil

Cook the rice till tender and mix with all other ingredients then pulse in blender till combined. Season and make into equal good sized burgers chill for 1 hour to firm up.

Cook in frypan evenly on both sides till brown serve with an apple and celery slaw topped with grilled Haloumi cheese and semi roast tomato.

To make dressing mix together honey, mustard and cordial, season and add oil slowly whisking all the time or use a blender to amalgamate.

Camargue red rice is a relatively new variety of rice cultivated in the wetlands of the Camargue region of southern France. It is a short-grained and unmilled variety of rice and is therefore quite sticky. It is a brownish-red colour.


Gluten-free Salami, Tomato and Haloumi Pizza with Chilli Oil

2 tbsp dried yeast
1 1/3 cup warm milk
1 1/3 cup rice flour
1 cup tapioca flour
2 tbsp guar or xanthan gum
2 tsp gelatine powder
1 tsp garlic salt
2 tsp olive oil
1 tsp dried basil
1 tsp dried marjoram
1 tsp cider vinegar
1 tsp liquid honey

150g grated mozzarella
70g salami or pepperoni
90g haloumi diced and fried till golden
2 tomatoes de seeded and dice
1 tbsp basil leaf crumbled

Mix yeast, sugar, milk and honey together. 

Mix all dried ingredients together.

Make a well, pour in wet mix, and bring together. 

Put into pizza pan with floured hands, brush with a little oil, sprinkle on flour and pre bake for 10 minutes at 200degC. 

 Remove from oven and spread with sauce (See Below) and salami, chopped tomatoes, haloumi and basil.

Bake for 12-15 minutes until golden brown and then drizzle with Chilli Oil. (See Below)


Pizza sauce

Half onion, finely chopped
1/4 tsp dried basil
1/4 tsp dried oregano
1 tsp garlic puree
100ml cider vinegar
2 tbsp brown sugar
410g tin chopped tomatoes
1 tsp Thai chilli sauce
2 tbsp tomato ketchup
Seasoning

Lightly saute onion for 3-5 minutes, then add garlic and herbs. 

Add vinegar and sugar and bring to boil, then mix in tomatoes and chilli.

Simmer for 5-8 minutes, then add ketchup and puree in a blender. 

Cool and use as required.


Chilli Oil

2 tsp olive oil
1 tsp lime cordial
1 tsp dried chilli flakes
1 tsp chopped basil
Salt and lemon pepper

Put all ingredients together in a screw top jar and shake or just whisk together if preferred.


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