Gluten Free Cinnamon & White Chocolate pappardelle with Creamy & Spicy Chicken Livers

Still on the Gluten Free path, this was another part of the a challenge I submitted as being GF. I have a LOVE / HATE relationship with chicken livers, I absolutely love chicken liver pate, however, I really battle with the texture of chunks of chicken liver.  It is purely mental, I know!  My family love chicken livers, so I often feature them in dishes.  The sauce was beautiful and velvet like and worked perfectly with the pappardelle. Best part – this is a really budget friendly dish.

Gluten Free Pasta Dough

2 cups gluten free flour
2 eggs
1 tsp baking powder
1 tsp salt
4 tbsp oil

Place the flour on your work surface.
Make a well in the middle; put the eggs, salt, baking powder and oil into the well.
Using your fingers, slowly combine the liquid and flour until a ball of dough is formed. If the dough is too wet add a tablespoon of flour. Because there is no gluten to work you do not need to knead this dough for too long, just until smooth.

Sprinkle some flour on your work surface.
Cut the pasta ball into four.
Working gently, roll out the dough, using a rolling pin, until it is as thin as it will go. (This is tricky so be patient)
Cut the pasta into thick strips, about 3cm thick, place on a plate and cover.

To cook the pasta, bring a large pot of salted water to a boil.
Place the pasta in the boiling water for 4 -5 minutes, when the pasta rises to the surface, take a little piece and taste it. You should be able to bite into it without it falling apart. (With gluten-free pasta, it’s a fine line. One moment it’s al dente, and the next it’s one big ball of mush, so watch the pot.)

Creamy & Spicy Chicken Livers

250g PnP Chicken Livers
1 tsp Robertson Cayenne Pepper
100ml PnP Cream
½ cup Fresh Parsley, chopped
45ml lemon juice
Salt
Pepper
2 tbsp olive oil
1 Knorr chicken stock pot
½ cup water
½ tsp Robertson ground cinnamon
2 blocks white chocolate

Clean and rinse the chicken liver, fry in a really hot pan with a little oil. Fry for 5 – 7 minutes. Add the onions and fry for a further 5 minutes. Add the lemon juice, sprinkle in the cayenne pepper, add the stock pot and water.  Stir gently and let reduce slightly. Add the cream and parsley, let reduce further until the sauce has thickened. Season to taste.

Sprinkle the cinnamon over the cooked pasta, grate 1 block of the chocolate on the pasta.  Top with the chicken livers and sauce.  Garnish with more grated chocolate and a dash of fresh lemon juice.

gluten free pasta dough

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Gluten Free White Chocolate & Roasted Thyme Nectarine Pizza

Being gluten free is a new concept to me, I am still finding my way around all the DO’s & DON’Ts of eating gluten free. I was taking part in a challenge and decided that I would dive deeper into the world of gluten free, but I really had to do my research as to what is classified as gluten…and what isn’t.

Gluten is a protein complex found in wheat, now this may sound devastating to most, however there are many acceptable substitutes for wheat. For example almond flour is fantastic as it has a low glycemic index and is a low-carbohydrate alternative to wheat flour. As I learn more and more about this lifestyle change, I will share the information. Until then, try my Gluten Free Dessert Pizza!

Pizza Base

3 cups gluten free flour
1tsp salt
1 tsp baking powder
5 tsp white sugar
1 tbsp yeast
1 ¼ cups tepid water
1 tbsp olive oil
1 ½  tsp Robertson Cayenne Pepper (use more if you like more of bite)

Preheat oven to 180°C.

Mix the yeast into the tepid water. Add one tsp sugar and whisk, set aside to double in size.
In a bowl, combine the flour, cayenne pepper, baking powder, rest of the sugar, salt and olive oil. Mix until combined.
Make a well in the middle of the flour mixture, pour the yeast mixture in and mix with a spoon.  Remember this is gluten free so your dough will not be very stiff.
Lightly flour your work surface, top out the dough and knead until smooth, this won’t take long. There are no glutens to work so all you are looking for is a smooth dough.
Place the ball of dough into a greased pizza pan or baking sheet. Shape out the dough working with damp hands, bake for 25 – 30 minutes.

Set aside to cool completely. Remove from dish.

Toppings:

3 nectarines cut into wedges
150ml fresh cream
50g fresh thyme
2 tsp white sugar
2 tbsp olive oil
1 tsp cinnamon
70g white chocolate

Place the nectarines on a roasting try, drizzle olive oil over.
Sprinkle sugar and cinnamon over, bruise thyme and spread over the nectarines
Roast for 30 minutes or until golden and sugar is caramelized. Remove the thyme stalks and set aside to cool completely.
Heat 70mls of cream and add the chocolate to the warm cream.  Slowly melt, creating a Ganache glaze. (leave a little chocolate for garnishing)
Pour the Ganache over the cooled pizza base, place roasted nectarines on the surface, spreading it out.
Grate white chocolate over the top and place in the fridge for the glaze to set (about 30 minutes)

gluten free pizza