Daz Switalla Flavour Secrets No.1 The Strand Chef www.no1thestrand.co.nz

Something quick and tasty for our gluten-free guests is often a request. This used to be something that would make some chefs spin out! Thankfully, these days with all the Asian gluten-free products, creating gluten-free dishes has become easier once you have learnt how to use the many bean and rice-based flours which can be used as a substitute for wheat flour with some success.

Also, the different varieties of rice help fire the imagination for bases as a gluten-free dish that is easy and simple to make.

Most sauces and soups can easily be made without using gluten.

I have received great feedback regarding my baked apple and rhubarb

cheesecake from the other week.

Some were less than complimentary regarding my choice of words as demeaning to the real extent of coeliac disease.

Up to 15 per cent of the population could be intolerable to gluten, as a lot of people remain undiagnosed.

Now there is more awareness and, as the research suggests, having the disease can lower your life expectancy, I thought I would continue sharing some of my gluten-free recipes.

So, if you are gluten intolerant, a coeliac or just feel better for not eating flour, try these two simple Asian inspired recipes.

Poached Chicken Breast

Serves four

Ingredients

¼ cup lime juice

3 discs of palm sugar

1cup of water

1 Lime leaf

1can of coconut cream

1 cup basmati rice

Salt and pepper

4 chicken breasts

Method

Slice the breasts in half lengthwise and gently poach in lime juice, water, two discs of palm sugar and lime leaf.

Cook the rice in three cups of water until boiling then cover and allow to steam.

Test taste the liquid from the poaching and adjust with additional palm sugar or lime juice. Add salt and pepper. Add the coconut cream and continue to reduce until thick and creamy.

Serve on the rice and garnish with the lime leaf and grated palm sugar.

Gluten-free Battered Vege Strips

Ingredients

½cup maize corn flour

1 cup ground fine polenta

1cup glutinous rice flour

Sea salt flakes

Pinch of baking soda

½ cup soda water

Kumara, cut into strips

Parsnip

Capsicum

Method

Whisk all the flours, baking soda and salt and some of the soda water together. The batter should be like runny cream

Dust all the vegetable strips with fine polenta and adjust the consistency of the batter with soda water, stirring constantly.

Place strips in batter, then in hot oil. Fry until golden brown and drain on paper towels.

Eat with your poached chicken or as is with a favourite relish.