(Ray)
(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining
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#175 Dtp:225 Page:157001-176_30969.indd 157 7/15/13 12:54 PMspanish tapas-style dinner party 157(Text)
Lamb Meatballs in Tomato Sauce
•Soy-free •Dairy-free •Nut-freeThese meatballs are perfect tapas fare because they’re sized for nibbling.
Instead of breadcrumbs they are bound with cooked rice, making them naturally
gluten-free. Use leftover rice if you have some on hand.To make the meatballs: In the bowl of a food processor or mini food
processor, combine the egg and rice. Pulse until the mixture is smooth.
Combine it with the lamb, fresh garlic, parsley, cumin, coriander, garlic
powder, salt, and pepper in a medium-size bowl. Use wet hands to form
the mixture into 24 small balls.
Heat a large sauté pan over medium-high heat. Brown the meatballs,
turning occasionally, until they are browned on all sides, about 5 to 7
minutes (they may not be fully cooked yet, but that’s okay). Transfer them
to a plate and set aside while you make the sauce.
To make the sauce: Add the onion, green pepper, and garlic to the pan
and sauté for about 5 minutes, or until softened. Deglaze the pan by adding
the sherry and stirring to lift any browned bits off of the bottom of the pan.
Add the crushed tomatoes, smoked paprika, and salt and pepper to taste.
Add the meatballs back into the sauce, cover the pan, and reduce the heat
to low. Let simmer for 15 minutes to finish cooking the meatballs and let the
flavors meld together.Yield: 6 servings
Chef’s Tip
Can’t find ground lamb? Ground turkey, pork, beef, or veal would all be
delicious substitutes.Almond Saffron Chicken
•Soy-free •Dairy-freeThis unique dish features a rich creamy sauce thickened with a hard-boiled egg.
Saffron lends a delicate complexity that I just love.1 pound (454 g) boneless, skinless
chicken thighs, cut into 1-inch
(2.5 cm) cubes
Salt and pepper to taste
2 teaspoons olive oil, divided
5 cloves garlic
½ cup (74 g) whole almonds
1 hard-boiled egg, peeled
½ cup (120 ml) dry sherry
1½ cups (355 ml) chicken stock
1 pinch saffron threadsHeat a large, heavy-bottomed sauté pan over high heat. Season the chicken
generously with salt and pepper. Place 1 teaspoon of the olive oil in the pan,
then add the chicken. Let cook for 5 minutes, then turn the chicken and let
cook for 5 more minutes, until evenly browned. Transfer the chicken to a
plate and set aside.
Lower the heat to medium. Add the remaining 1 teaspoon olive oil,
whole garlic cloves, and almonds to the pan. Cook, stirring occasionally,
until the almonds and garlic begin to get golden brown spots on them and
become fragrant.
Place the almonds and garlic, hard-boiled egg, sherry, chicken stock,
and saffron into a blender. Blend on high until the mixture is smooth and
creamy. Return the chicken to the sauté pan and pour the almond sauce
over the chicken. Cook over low heat, stirring occasionally, for 15 to 20
minutes, or until the chicken is tender and the sauce has thickened slightly.Yield: 6 servings
Chef’s Tip
Saffron is tasty, but it can be expensive. If you want to skip it, try a small
pinch of turmeric to add a golden hue.(Ray)
(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining
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