Rhubarb & Gary Rhodes

Gluten Free Angela: 00:00:01

This is Angela from Gluten Free, Angela, and

Gluten Free Angela: 00:00:04

this time I'm talking Rhubarb.

Gluten Free Angela: 00:00:06

Rhubarb, Rhubarb, because we're at the beginning of the year in 2023 and what

Gluten Free Angela: 00:00:12

happens at the beginning of the year.

Gluten Free Angela: 00:00:15

Well, . If you are a fan from Yorkshire or if you love Yorkshire or from Yorkshire,

Gluten Free Angela: 00:00:21

you'll know that that is a center of the universe when it comes to creating forced

Gluten Free Angela: 00:00:27

and, sorry, growing, forced rhubarb.

Gluten Free Angela: 00:00:31

Now, some people love this and some people don't.

Gluten Free Angela: 00:00:38

I personally love rhubarb and the forced stuff is.

Gluten Free Angela: 00:00:45

I, if you don't know, Yorkshire is fa very, very famous for it.

Gluten Free Angela: 00:00:49

There is a triangle, and within that triangle it's where they

Gluten Free Angela: 00:00:53

create rhubarb and they grow this beautiful rhubarb in the dark.

Gluten Free Angela: 00:01:00

And what happens is it grows very, very quickly looking for

Gluten Free Angela: 00:01:03

the light, and it is light pink and very, very, very, very sweet.

Gluten Free Angela: 00:01:10

It's gorgeous stuff.

Gluten Free Angela: 00:01:11

It really is.

Gluten Free Angela: 00:01:13

And it.

Gluten Free Angela: 00:01:14

Yorkshire is famous for it, so I love rhubarb.

Gluten Free Angela: 00:01:20

Um, the stuff that you buy in the supermarkets, it's just grown normally,

Gluten Free Angela: 00:01:25

and parts of it are greens, parts of it are pink, but that really fresh

Gluten Free Angela: 00:01:30

tasting stuff is the forced stuff.

Gluten Free Angela: 00:01:34

Um, it's a strange word, isn't it?

Gluten Free Angela: 00:01:35

But it means we force it because it's, the way how it's.

Gluten Free Angela: 00:01:39

And, , I was looking, I'm still talking about this recipe.

Gluten Free Angela: 00:01:42

Th this, , magazine, this food magazine, which is National Geographic

Gluten Free Angela: 00:01:47

Traveler, and this is from Autumn 22.

Gluten Free Angela: 00:01:52

And I was, as I was leafing through this little book, I've got a couple

Gluten Free Angela: 00:01:55

of things to talk about, but there's.

Gluten Free Angela: 00:01:58

There's a couple of things that I just thought, wow, we need to

Gluten Free Angela: 00:02:01

have a conversation about this.

Gluten Free Angela: 00:02:03

And one of the, one of the things that I spotted was rhubarb.

Gluten Free Angela: 00:02:09

Now you will see lots of different things to do with rhubarb.

Gluten Free Angela: 00:02:14

You can just cut it, you can freeze it, you can use it.

Gluten Free Angela: 00:02:19

I, I've got a couple of my go to recipes and.

Gluten Free Angela: 00:02:24

, I make a rhubarb and custard cake, which is gorgeous.

Gluten Free Angela: 00:02:29

It really is.

Gluten Free Angela: 00:02:32

And I also love any desserts that are made of rhubarb.

Gluten Free Angela: 00:02:40

, and you can also just pair it with a beautiful Panta that you make.

Gluten Free Angela: 00:02:45

Again, you don't need a gluten-free recipe for making Panta because

Gluten Free Angela: 00:02:50

it shouldn't have anything in it that is wheated or gluten related.

Gluten Free Angela: 00:02:57

So look at Pannacotta, look at yogurts.

Gluten Free Angela: 00:03:00

Look at well plain yogurt.

Gluten Free Angela: 00:03:02

You know me by now.

Gluten Free Angela: 00:03:03

I'm, I'm not this, I don't like sugar sweet stuff.

Gluten Free Angela: 00:03:07

I love sweet fruits and things, but, um, I just find that it's

Gluten Free Angela: 00:03:14

the most beautiful accompaniment.

Gluten Free Angela: 00:03:16

Something that's a beautiful cream, a beautiful custard, a

Gluten Free Angela: 00:03:20

fu beautiful egg tasting thing.

Gluten Free Angela: 00:03:22

Beautiful yogurt.

Gluten Free Angela: 00:03:25

and one of my favorite things to do is really quite simple.

Gluten Free Angela: 00:03:29

What I do is I just cut it into about one one inch, one and a half, two inch pieces,

Gluten Free Angela: 00:03:38

and just make sure that you cut off.

Gluten Free Angela: 00:03:41

, all of the leaves and the top of it, the leaves are very poisonous,

Gluten Free Angela: 00:03:45

so you don't want the leaves.

Gluten Free Angela: 00:03:47

Okay?

Gluten Free Angela: 00:03:47

And they're not normally sold with the leaves.

Gluten Free Angela: 00:03:50

They may come from farm shops with, um, small leaves, but just cut all

Gluten Free Angela: 00:03:53

of that and put it, throw it away.

Gluten Free Angela: 00:03:57

Throw the bottom of it away because you, you can find that the bottom

Gluten Free Angela: 00:04:01

is, is a little bit brownish.

Gluten Free Angela: 00:04:04

And then just cut.

Gluten Free Angela: 00:04:06

And place it in a dish and we're gonna put it on a really, really low, um, put

Gluten Free Angela: 00:04:13

the oven o oven on low, about 1 30, 1 40.

Gluten Free Angela: 00:04:20

And what I do is I just drizzle a little bit of, I don't know if you have this

Gluten Free Angela: 00:04:27

in your cupboard, but I always do.

Gluten Free Angela: 00:04:29

And you know, the, um, the, um, the ginger.

Gluten Free Angela: 00:04:34

That's in a jar.

Gluten Free Angela: 00:04:37

Well, that's what I use.

Gluten Free Angela: 00:04:39

So I take out a couple of the ginger bulbs, you know, that are all in

Gluten Free Angela: 00:04:42

that lovely syrup, and I cut them, chop them up into tiny little pieces.

Gluten Free Angela: 00:04:48

Honestly, they're about two millimeter square and I just chopped them up two,

Gluten Free Angela: 00:04:53

two like bulbs of the ginger and sprinkle them all over the top of the rhubarb.

Gluten Free Angela: 00:05:00

And then I drizzle a couple of tablespoons of that ginger syrup as well.

Gluten Free Angela: 00:05:06

And it's amazing.

Gluten Free Angela: 00:05:07

And if you've got forced rhubarb, the rhubarb is pretty sweet

Gluten Free Angela: 00:05:10

anyway, so you don't need any additional sweetness to add to it.

Gluten Free Angela: 00:05:16

But this is a recipe that there's no gluten in it, there just isn't.

Gluten Free Angela: 00:05:22

And so it presents itself to you stewed, or Let me, I take, I, I put a, some

Gluten Free Angela: 00:05:31

foil over the top and then I'll peel the foil off and leave it in there for

Gluten Free Angela: 00:05:35

about 20 minutes because there's a little squares of ginger go almost like toffee.

Gluten Free Angela: 00:05:44

And I just find.

Gluten Free Angela: 00:05:46

If you've got a Pannacotta, if you've got a creme air and you put this at

Gluten Free Angela: 00:05:51

the side, just a, a tablespoon of this beautiful forced rhubarb, it's not a

Gluten Free Angela: 00:05:57

compact because you cook it on a low heat.

Gluten Free Angela: 00:06:02

All of those pieces of rhubarb stay, whole.

Gluten Free Angela: 00:06:07

They don't turn to slush like you do when you put 'em in a.

Gluten Free Angela: 00:06:11

or when you put 'em on too high, they're just incredible and the

Gluten Free Angela: 00:06:16

juice comes out of them as well.

Gluten Free Angela: 00:06:18

Now I like that sour hit, but if you want just put a tablespoon of sugar on there.

Gluten Free Angela: 00:06:26

Honestly, try it once and see if you like it.

Gluten Free Angela: 00:06:29

If not, just add a little bit of sugar.

Gluten Free Angela: 00:06:31

Okay.

Gluten Free Angela: 00:06:32

Um, I, uh, the first rhubarb though for me is, is sweet enough.

Gluten Free Angela: 00:06:39

When we get later in the season, yeah, it, you know, we have to put sugar in it, and

Gluten Free Angela: 00:06:44

then I just put a tablespoon of sugar on.

Gluten Free Angela: 00:06:48

That's all I do, uh, before I, I cook it.

Gluten Free Angela: 00:06:52

So, and there's this thing here, this recipe in this mag magazine,

Gluten Free Angela: 00:06:58

and it says, um, so it is, oh, they've got hazelnuts on it.

Gluten Free Angela: 00:07:06

So they've made a little bit of.

Gluten Free Angela: 00:07:09

Got Hazelnuts on it.

Gluten Free Angela: 00:07:12

Butter, orange sugar, egg whites on the bottom.

Gluten Free Angela: 00:07:16

That sounds nice, doesn't it?

Gluten Free Angela: 00:07:18

Then they've got the compote and then they've got cream, and so you can actually

Gluten Free Angela: 00:07:23

buy, or if you make your own granola or things like that, or just, just break

Gluten Free Angela: 00:07:28

up some beautiful biscuits that you've made or that you like, put them in.

Gluten Free Angela: 00:07:32

Put some natural yogurt in, put some cream in, put some of the compote on the top.

Gluten Free Angela: 00:07:38

Honestly, the lists are endless.

Gluten Free Angela: 00:07:39

We don't use rhubarb enough.

Gluten Free Angela: 00:07:44

And then the other thing is, once it gets to a certain time in the year, you should

Gluten Free Angela: 00:07:48

never have rhubarb from, is it after June?

Gluten Free Angela: 00:07:52

Because then the plants need all of their energy to.

Gluten Free Angela: 00:07:59

Continue flowering and then die down and then be really strong for the next season.

Gluten Free Angela: 00:08:03

So I know on the, when I have me allotment, you never took

Gluten Free Angela: 00:08:06

the rhubarb into July onwards.

Gluten Free Angela: 00:08:10

Hmm.

Gluten Free Angela: 00:08:12

Quick sip of tea there, but you can get rhubarb.

Gluten Free Angela: 00:08:17

You can buy it into, I, I bought some at the end of last year, so I have no

Gluten Free Angela: 00:08:21

idea where that came from, but that was from a farm shop, so I don't know

Gluten Free Angela: 00:08:25

where they got it from, but it was really good rhubarb, you know, not like

Gluten Free Angela: 00:08:29

force rhubarb, but it was very pink.

Gluten Free Angela: 00:08:31

It was lovely.

Gluten Free Angela: 00:08:33

And with this, so you've got a beautiful, um, beautiful, um, recipe here.

Gluten Free Angela: 00:08:43

For that Anna's, it says Anna's rhubarb dessert.

Gluten Free Angela: 00:08:48

I dunno if it's on the, on the um, website, but hey ho.

Gluten Free Angela: 00:08:53

Um, looks really nice.

Gluten Free Angela: 00:08:57

Where are they?

Gluten Free Angela: 00:08:58

It looks as if, hang on a minute.

Gluten Free Angela: 00:09:02

They're not in this country.

Gluten Free Angela: 00:09:05

So these people are Olie and Anna and they have.

Gluten Free Angela: 00:09:14

Horse field.

Gluten Free Angela: 00:09:15

So where and earth are they?

Gluten Free Angela: 00:09:18

I'm trying to find out, because I've looked at the recipes, but I've not

Gluten Free Angela: 00:09:22

actually looked so in, they're in the field somewhere on the island of Kuai.

Gluten Free Angela: 00:09:30

Ooh, this looks really nice.

Gluten Free Angela: 00:09:34

And they're, they're doing marinated lamb hearts on the barbecue, you

Gluten Free Angela: 00:09:39

know, when there's a certain.

Gluten Free Angela: 00:09:42

Household that you'd love to go to?

Gluten Free Angela: 00:09:44

Um,

Gluten Free Angela: 00:09:51

I think they are in the Faroes.

Gluten Free Angela: 00:09:56

Wow.

Gluten Free Angela: 00:09:57

Yeah.

Gluten Free Angela: 00:09:57

Cause it says self governing part of Denmark.

Gluten Free Angela: 00:10:00

Um, so they're in the Faroe islands.

Gluten Free Angela: 00:10:03

Oh my word.

Gluten Free Angela: 00:10:04

I didn't realize that you could grow rhubarb out there.

Gluten Free Angela: 00:10:07

Wow, isn't it in the Faroe Islands where there are no trees?

Gluten Free Angela: 00:10:11

Um, I haven't done all of my re research.

Gluten Free Angela: 00:10:13

I need to do more research, but it looks absolutely incredible.

Gluten Free Angela: 00:10:17

So they have got a recipe here for rhubarb.

Gluten Free Angela: 00:10:20

I'm getting even more excited now about the, the Faroe Islands

Gluten Free Angela: 00:10:23

because we have something in common.

Gluten Free Angela: 00:10:25

We have rhubarb, um, and something else that you can.

Gluten Free Angela: 00:10:29

I remember again when I had my allotment.

Gluten Free Angela: 00:10:32

And people can make like a path on your lawn, you can actually set, you

Gluten Free Angela: 00:10:39

can pour concrete into a, in, into a large, round container, and then you

Gluten Free Angela: 00:10:45

can put a huge, huge, huge Rhubarb leaf on the top until it dries.

Gluten Free Angela: 00:10:51

And the imprint of.

Gluten Free Angela: 00:10:53

, um, the, the rhubarb leaf, which is huge, they're almost the size

Gluten Free Angela: 00:10:57

of an umbrella, aren't they?

Gluten Free Angela: 00:11:00

Leaves the most incredible impression within that, that.

Gluten Free Angela: 00:11:06

Circle that you are making out of concrete and you can use them as steps and just

Gluten Free Angela: 00:11:12

have a look on Pinterest, et cetera.

Gluten Free Angela: 00:11:14

You will see, um, people who've done that.

Gluten Free Angela: 00:11:17

So I've always wanted to do that.

Gluten Free Angela: 00:11:18

And maybe this is the year that I'm actually gonna do,

Gluten Free Angela: 00:11:21

um, some rhubarb stones, so to speak, a walkway across my lawn.

Gluten Free Angela: 00:11:28

, but that's one of those things about rhubarb.

Gluten Free Angela: 00:11:30

And I wanted to say something else about rhubarb.

Gluten Free Angela: 00:11:32

Now, there is a chef who I remember when I was young, I thought was incredible,

Gluten Free Angela: 00:11:39

and I thought he was incredible.

Gluten Free Angela: 00:11:40

Not only because of his haircut, but because I tried one of his

Gluten Free Angela: 00:11:46

recipes that totally blew my mind, and that is the amazing.

Gluten Free Angela: 00:11:51

Gary Rhodes, who unfortunately is no longer with us.

Gluten Free Angela: 00:11:55

However, I wanted to talk about one of the res two of the recipes.

Gluten Free Angela: 00:11:58

I will say, what introduced me to Gary Rhodes, and I remember I went to.

Gluten Free Angela: 00:12:05

A restaurant in Leeds and it was called Brio.

Gluten Free Angela: 00:12:09

And we went to this restaurant and it, we ordered bread and butter pudding.

Gluten Free Angela: 00:12:14

Now, this is 20 odd years ago.

Gluten Free Angela: 00:12:15

I ate, um, gluten at the time.

Gluten Free Angela: 00:12:19

I probably had problems.

Gluten Free Angela: 00:12:20

That's why I was an on antibiotics for nearly 30 years of my life.

Gluten Free Angela: 00:12:24

Um, with the.

Gluten Free Angela: 00:12:26

Reaction.

Gluten Free Angela: 00:12:27

And as soon as I have any gluten, it comes out in my skin straight

Gluten Free Angela: 00:12:30

away as well as all the things.

Gluten Free Angela: 00:12:32

Uh, but hey, so we went to this beautiful restaurant at this Italian restaurant,

Gluten Free Angela: 00:12:36

Brio, and we had bread and butter pudding afterwards, which totally blew my mind.

Gluten Free Angela: 00:12:44

And it was a panton, uh, bread and butter pudding.

Gluten Free Angela: 00:12:48

And if you have not got one of Gary Rhodes', Recipe books yet, you need

Gluten Free Angela: 00:12:55

to get one that has his bread and butter pudding recipe in it, , there's

Gluten Free Angela: 00:13:01

um, it, it was just amazing.

Gluten Free Angela: 00:13:04

And we asked for extra custard and we got extra custard with this panton dessert.

Gluten Free Angela: 00:13:09

Now you can buy gluten-free pantos.

Gluten Free Angela: 00:13:12

What do you do with them after Christmas if you haven't eaten them?

Gluten Free Angela: 00:13:15

You can make a beautiful.

Gluten Free Angela: 00:13:17

Bread and butter, gluten-free pudding.

Gluten Free Angela: 00:13:20

What happens if you have scones that are so dry?

Gluten Free Angela: 00:13:24

You can make a beautiful bread and butter pudding.

Gluten Free Angela: 00:13:29

So it doesn't have to be bread in a bread and butter pudding,

Gluten Free Angela: 00:13:33

certainly not in gluten-free world.

Gluten Free Angela: 00:13:34

And a lot of them do recommend that you use something like a scone.

Gluten Free Angela: 00:13:39

Um, so give it a go.

Gluten Free Angela: 00:13:41

But I know this, this recipe book that I have from Gary Rhodes, this

Gluten Free Angela: 00:13:45

was my introduction to his amazing and I mean amazing, , recipe.

Gluten Free Angela: 00:13:51

And I think, is this the one that's got bread and butter pudding?

Gluten Free Angela: 00:13:55

Um, ? No.

Gluten Free Angela: 00:13:57

May.

Gluten Free Angela: 00:13:58

Maybe this one isn't.

Gluten Free Angela: 00:14:01

No, it must be one of his other ones.

Gluten Free Angela: 00:14:03

But the one I picked up is the complete cookery year.

Gluten Free Angela: 00:14:08

Ye, I dunno, the bread and butter pudding.

Gluten Free Angela: 00:14:09

Maybe in here May.

Gluten Free Angela: 00:14:10

I've got quite a few of his, but there is this recipe in here

Gluten Free Angela: 00:14:14

and I don't want you to get too squeamish about what it's using.

Gluten Free Angela: 00:14:19

It's a rabbit and.

Gluten Free Angela: 00:14:22

Pork pot with rhubarb and mustard soured cream.

Gluten Free Angela: 00:14:28

Now something about rhubarb is it cuts through.

Gluten Free Angela: 00:14:34

So, oh, it is delicious.

Gluten Free Angela: 00:14:36

With what can be quite a rich meat.

Gluten Free Angela: 00:14:38

So think about pork if you want to have pork with, and take this.

Gluten Free Angela: 00:14:48

Rhubarb, a mustard soured cream recipe, and the only thing that's in there is

Gluten Free Angela: 00:14:53

force rhubarb, caster, sugar, dijon or, whole grain, mustard, and soured cream.

Gluten Free Angela: 00:15:00

You need to get the book to actually have a look at the recipe.

Gluten Free Angela: 00:15:03

Okay.

Gluten Free Angela: 00:15:04

. Um, but it is just incredible.

Gluten Free Angela: 00:15:06

It gives a certain depth of flavor that you, you just didn't think was.

Gluten Free Angela: 00:15:12

. And if we look at certain countries as well, certainly if we look at

Gluten Free Angela: 00:15:15

like Denmark, Copenhagen places, you know, Norway, and we have a lot

Gluten Free Angela: 00:15:21

of the, they, they will have bacon joints that they cook and oh, they

Gluten Free Angela: 00:15:29

put them with pickles and rhubarb.

Gluten Free Angela: 00:15:33

Honestly, it's not just.

Gluten Free Angela: 00:15:35

For the sweet stuff.

Gluten Free Angela: 00:15:37

It marries so, so well with, with other things as well.

Gluten Free Angela: 00:15:42

Oh my word.

Gluten Free Angela: 00:15:44

Alright.

Gluten Free Angela: 00:15:45

I'd forgotten all about this.

Gluten Free Angela: 00:15:47

So have a look at this, and I told you what this recipe book was, wasn't

Gluten Free Angela: 00:15:51

I, uh, Gary Rhodes, the complete cookery year, and then when I go a

Gluten Free Angela: 00:15:56

little bit further, There is what has to be one of the best, best,

Gluten Free Angela: 00:16:01

best, best, best recipes of all time.

Gluten Free Angela: 00:16:03

You have to tweak it.

Gluten Free Angela: 00:16:05

You have to replace the plain flour with a gluten-free flour, but it's

Gluten Free Angela: 00:16:11

a champagne rhubarb Clafoutis.

Gluten Free Angela: 00:16:16

Yeah, I'm gonna repeat that again.

Gluten Free Angela: 00:16:20

Champagne rhubarb Clafoutis.

Gluten Free Angela: 00:16:24

So, Forced rhubarb.

Gluten Free Angela: 00:16:27

That's what we use because it is so sweet.

Gluten Free Angela: 00:16:30

And they put on, uh, they say two to three tablespoons of amaretto

Gluten Free Angela: 00:16:34

or Kirsch, honestly, just get loads of alcohol and pour it over.

Gluten Free Angela: 00:16:40

Uh, but this guy, he was just a total, total genius.

Gluten Free Angela: 00:16:47

He took all of those recipes.

Gluten Free Angela: 00:16:51

People used to make years and years and years ago, and he brought them back bigger

Gluten Free Angela: 00:16:57

and better than ever, ever, ever before.

Gluten Free Angela: 00:17:01

Honestly, I just loved his, his recipe books.

Gluten Free Angela: 00:17:05

They were so beautiful to look at, um, and not only to look at, they

Gluten Free Angela: 00:17:11

were just beautiful to eat as well.

Gluten Free Angela: 00:17:14

What on earth is this one?

Gluten Free Angela: 00:17:19

Uh, this, I'm not even gonna oeufs on baked 74 75.

Gluten Free Angela: 00:17:29

Let's have a quick look at that one.

Gluten Free Angela: 00:17:31

I have no idea what this is.

Gluten Free Angela: 00:17:34

Oh, wow.

Gluten Free Angela: 00:17:36

Now can I just say, you know what I was saying earlier about when you actually

Gluten Free Angela: 00:17:40

have the, the rhubarb, think about them caught into four inch pieces.

Gluten Free Angela: 00:17:47

and bake them, as I said, really slowly, um, and cover them as well.

Gluten Free Angela: 00:17:56

And you know, when you make floating islands, which is like a meringue,

Gluten Free Angela: 00:18:01

but it's not a crispy, , meringue.

Gluten Free Angela: 00:18:04

Now it does says say with Brioche, and custard and custard,

Gluten Free Angela: 00:18:08

but have the custard have.

Gluten Free Angela: 00:18:11

Um, the floating island type things and just have this forced rhubarb Oh my word.

Gluten Free Angela: 00:18:17

That looks amazing.

Gluten Free Angela: 00:18:19

And that's in April.

Gluten Free Angela: 00:18:20

So you can see in April you're still having, , this and what?

Gluten Free Angela: 00:18:26

Oh, . I keep looking at different things.

Gluten Free Angela: 00:18:31

Oh, my word.

Gluten Free Angela: 00:18:31

So it's saying the Clte February, of course.

Gluten Free Angela: 00:18:36

, when we are looking at, honestly, the, these recipe books, oh my word, slow

Gluten Free Angela: 00:18:42

roast, shoulder of lamb with , Jerusalem artichokes, and a horseradish sauce.

Gluten Free Angela: 00:18:50

That sounds amazing.

Gluten Free Angela: 00:18:52

And again, if you know somebody who's got a, an allotment.

Gluten Free Angela: 00:18:57

There will be somebody in that allotment who is overgrown with

Gluten Free Angela: 00:19:00

horseradish and they just dig this stuff up and try and get rid of it.

Gluten Free Angela: 00:19:05

So if you want horseradish, have a word with somebody who's got an allotment

Gluten Free Angela: 00:19:09

because there'll be somebody there trying to get rid of so much of it and

Gluten Free Angela: 00:19:14

fresh horseradish is just incredible.

Gluten Free Angela: 00:19:18

and all of these sort of recipes start to come towards the end of the year because

Gluten Free Angela: 00:19:23

that's when it is amazing to have rhubarb.

Gluten Free Angela: 00:19:29

Um, and I'm just gonna have, we're in, we're in January now, aren't we?

Gluten Free Angela: 00:19:33

So I'm gonna have a quick look and see what we have in January from

Gluten Free Angela: 00:19:38

the amazing, the Late Gary Rhodes.

Gluten Free Angela: 00:19:40

So sweet, sweet potato tortilla.

Gluten Free Angela: 00:19:44

You could make that no is issue whatsoever.

Gluten Free Angela: 00:19:46

Well, there's a broccoli, blue cheese and walnut tart.

Gluten Free Angela: 00:19:49

I've told you before.

Gluten Free Angela: 00:19:51

Just use Sue's pastry and you can do that in no time.

Gluten Free Angela: 00:19:56

Oh, mashed carrot tart with kohnrabi pinenut, and corriander dressing.

Gluten Free Angela: 00:20:01

Again, you can make these no issue.

Gluten Free Angela: 00:20:05

, potato, leak and walnut, gratin.

Gluten Free Angela: 00:20:08

And again, you can do that.

Gluten Free Angela: 00:20:09

There's no gluten in that baked kohlrabi with bacon and cheese.

Gluten Free Angela: 00:20:15

Yep.

Gluten Free Angela: 00:20:16

Nothing in that.

Gluten Free Angela: 00:20:17

Oh my word.

Gluten Free Angela: 00:20:20

This sounds amazing.

Gluten Free Angela: 00:20:21

English cabbage plate.

Gluten Free Angela: 00:20:23

Ooh, I've got to have a look at that.

Gluten Free Angela: 00:20:25

A cheese and onion.

Gluten Free Angela: 00:20:28

Jerusalem artichoke gratin.

Gluten Free Angela: 00:20:31

That sounds lovely.

Gluten Free Angela: 00:20:32

There is a little bit of flour.

Gluten Free Angela: 00:20:33

It's only half an ounce of plain flour, so you can easily swap that out.

Gluten Free Angela: 00:20:40

, that would be absolutely fine.

Gluten Free Angela: 00:20:42

Um, all grilled pilchards yum.

Gluten Free Angela: 00:20:47

Mock grilled hake.

Gluten Free Angela: 00:20:51

with a blood orange sauce.

Gluten Free Angela: 00:20:52

Of course, January.

Gluten Free Angela: 00:20:53

We've got the blood oranges, haven't we?

Gluten Free Angela: 00:20:55

fillet of gunard with fresh Jerusalem artichoke.

Gluten Free Angela: 00:20:59

Oh wow.

Gluten Free Angela: 00:21:01

Honestly.

Gluten Free Angela: 00:21:02

cod with parsnip sauce.

Gluten Free Angela: 00:21:04

Fresh.

Gluten Free Angela: 00:21:05

Oh, this is my favorite fish of all time.

Gluten Free Angela: 00:21:07

Fresh turbot and avocado and mango salad

Gluten Free Angela: 00:21:12

here is something that just sounds amazing.

Gluten Free Angela: 00:21:19

There's part of it that we just can't have, but braised several orange

Gluten Free Angela: 00:21:24

beef with horseradish dumplings.

Gluten Free Angela: 00:21:26

It's too difficult.

Gluten Free Angela: 00:21:28

Um, we can make our own dumplings, but they're nothing like traditional ones.

Gluten Free Angela: 00:21:33

Oh my word.

Gluten Free Angela: 00:21:34

There are just some incredible, incredible, um, recipe.

Gluten Free Angela: 00:21:42

um, Clementine Dump Plains with passion fruit syrup.

Gluten Free Angela: 00:21:44

Yeah, I do make steamed puddings gluten-free.

Gluten Free Angela: 00:21:49

Um, oh my word, Blood orange almond cake.

Gluten Free Angela: 00:21:52

I think everybody's got one of those recipes, haven't they?

Gluten Free Angela: 00:21:56

Oh, wow.

Gluten Free Angela: 00:21:58

Do you know what you, you don't open a recipe book in years and

Gluten Free Angela: 00:22:03

then when you open it, it's like seeing it for the same time.

Gluten Free Angela: 00:22:07

Uh, all.

Gluten Free Angela: 00:22:10

. Oh, wow.

Gluten Free Angela: 00:22:12

Here's another one.

Gluten Free Angela: 00:22:14

I, why don't we have this for Christmas?

Gluten Free Angela: 00:22:17

Bailey's Custard cream with William's wedges.

Gluten Free Angela: 00:22:20

So this is a Bailey's custard cream.

Gluten Free Angela: 00:22:23

You're fine.

Gluten Free Angela: 00:22:24

You can make that, it's got gelatin in it, so just decide

Gluten Free Angela: 00:22:27

, which type of gel team to use.

Gluten Free Angela: 00:22:30

And then it's William Pears.

Gluten Free Angela: 00:22:34

Oh wow.

Gluten Free Angela: 00:22:36

This is so good.

Gluten Free Angela: 00:22:37

I'm telling you, I am going to be making so much out of this.

Gluten Free Angela: 00:22:43

This is just incredible.

Gluten Free Angela: 00:22:46

Ooh.

Gluten Free Angela: 00:22:46

Something I can't actually eat anymore because this is something

Gluten Free Angela: 00:22:49

that gives me, I get so sick with it.

Gluten Free Angela: 00:22:51

But, um, I remember loving this stuff.

Gluten Free Angela: 00:22:54

Brown shrimp soup.

Gluten Free Angela: 00:22:56

Oh my word.

Gluten Free Angela: 00:22:58

I, I just used to love those.

Gluten Free Angela: 00:22:59

When we used to go to Ostend, I always used to have the brown shrimps.

Gluten Free Angela: 00:23:04

Love them, but I've eaten them twice now over there, and every time I've

Gluten Free Angela: 00:23:09

got seriously sick with a really bad, , migraine, so I think I have an allergy to

Gluten Free Angela: 00:23:14

them, so I probably won't try them again.

Gluten Free Angela: 00:23:17

for quite some time.

Gluten Free Angela: 00:23:19

, oh, fried skirt steak with sauteed salsify potatoes.

Gluten Free Angela: 00:23:26

Oh my word.

Gluten Free Angela: 00:23:27

And, and this is what I mean, you know, Gary Rhoads grabbed things.

Gluten Free Angela: 00:23:32

Out of the archives and made them beautiful once again.

Gluten Free Angela: 00:23:39

And in the back of the book was all the basics about salmon, stock,

Gluten Free Angela: 00:23:42

fish stock, different types of stock, how to make bread sauce.

Gluten Free Angela: 00:23:46

If you need a sauce of any description.

Gluten Free Angela: 00:23:49

Um, make sure you are using the, is it on my website?

Gluten Free Angela: 00:23:54

I'll, I'll get it on the website in the next week.

Gluten Free Angela: 00:23:57

Or, But you make your sauce with Cornflour.

Gluten Free Angela: 00:24:02

I know I've mentioned this in one of the previous, podcasts, but we

Gluten Free Angela: 00:24:07

just make it with cornflower and then you can add cheese to put it

Gluten Free Angela: 00:24:10

over like a, a cauliflower cheese.

Gluten Free Angela: 00:24:12

You can add blue cheese if you want a blue cheese sauce.

Gluten Free Angela: 00:24:15

Honestly, any white sauce you need at all.

Gluten Free Angela: 00:24:18

, so thi this is, this is just such an exciting, exciting.

Gluten Free Angela: 00:24:25

Book to read.

Gluten Free Angela: 00:24:27

, and honestly, I dunno, if you like me, I will.

Gluten Free Angela: 00:24:30

This is what I did when I, when I went gluten free and, and I hated it because a

Gluten Free Angela: 00:24:35

lot of the gluten free books, the recipe books were basics and showing you how to.

Gluten Free Angela: 00:24:44

modify things.

Gluten Free Angela: 00:24:45

So when we go back and we actually pick up a beautiful, beautiful, cookery book,

Gluten Free Angela: 00:24:49

we realize all we have to do is swap.

Gluten Free Angela: 00:24:53

If it's only half an ounce or an ounce of flour, you can swap that for a normal

Gluten Free Angela: 00:24:57

gluten-free flour and it will work.

Gluten Free Angela: 00:25:03

honestly, just give things a go.

Gluten Free Angela: 00:25:05

, I do you know what, this book is staying out for the next couple of weeks.

Gluten Free Angela: 00:25:09

I'm going to be making so many recipes out of this and, and I just thought

Gluten Free Angela: 00:25:13

let's celebrate , I have had this recipe book, I dunno how long the, the pages

Gluten Free Angela: 00:25:20

in the cover is, are turning brown.

Gluten Free Angela: 00:25:24

Uh, let's have a quick look.

Gluten Free Angela: 00:25:25

Ooh, so this is, it's say in 2003.

Gluten Free Angela: 00:25:32

So this is about 20 years old.

Gluten Free Angela: 00:25:35

Bless him.

Gluten Free Angela: 00:25:35

Gary Rhodes in my mind, one of the best, best chefs we've ever seen because he

Gluten Free Angela: 00:25:41

took old fashioned recipes and make them new and delicious once again.

Gluten Free Angela: 00:25:49

. So this is to Gary Rhodes.

Gluten Free Angela: 00:25:52

Absolutely love that guy.

Gluten Free Angela: 00:25:53

, it is such a shame he's no longer with us, such a shame.

Gluten Free Angela: 00:25:57

But if you have any of his recipe books, open them, read them, get

Gluten Free Angela: 00:26:02

immersed and love every single recipe that he created for us.

Gluten Free Angela: 00:26:08

, so that's a little bit.

Gluten Free Angela: 00:26:10

You know what we can do a little bit about rhubarb recipes, what's out there

Gluten Free Angela: 00:26:15

and Gary Rhodes, what an inspiration.

Gluten Free Angela: 00:26:18

He, he, his recipes are just legendary.

Gluten Free Angela: 00:26:22

I love them.

Gluten Free Angela: 00:26:23

So anyway, with that, I am going to get off.

Gluten Free Angela: 00:26:26

Thank you so much for spending the last half an hour with me and,

Gluten Free Angela: 00:26:31

uh, I really, really look forward to speaking to you again soon.

Gluten Free Angela: 00:26:37

This is 2023 and this is the year that we shouldn't worry

Gluten Free Angela: 00:26:43

about what we need to create.

Gluten Free Angela: 00:26:48

What we need to do is look and think, right, how do I swap this, right?

Gluten Free Angela: 00:26:52

I need a pastry.

Gluten Free Angela: 00:26:53

There's a, there's a decent.

Gluten Free Angela: 00:26:55

Pastry there that I can get.

Gluten Free Angela: 00:26:57

It's already made.

Gluten Free Angela: 00:26:59

I can just start to use that, start that way with pastry and honestly,

Gluten Free Angela: 00:27:04

that Sue's pastry is lovely.

Gluten Free Angela: 00:27:06

Some of the more commercial stuff, I just leave . I don't touch,

Gluten Free Angela: 00:27:10

I don't like the taste is okay.

Gluten Free Angela: 00:27:12

It's just the texture, but.

Gluten Free Angela: 00:27:14

I, I use that one.

Gluten Free Angela: 00:27:15

You use whatever you like, but do not be afraid of making sausage rolls.

Gluten Free Angela: 00:27:22

Of making a pie of anything.

Gluten Free Angela: 00:27:24

And when you see something like in a coffee tea, it's just

Gluten Free Angela: 00:27:27

needing half an ounce of flour.

Gluten Free Angela: 00:27:30

Swap it.

Gluten Free Angela: 00:27:31

It may not be exactly the same, but you know what?

Gluten Free Angela: 00:27:35

You're still gonna make her beautiful, beautiful clafoutis, so I cannot wait.

Gluten Free Angela: 00:27:41

I'm gonna be going up to Leeds in the next few days, and I cannot wait to

Gluten Free Angela: 00:27:44

get to Tomlinson's Farm Shop in Pudsey.

Gluten Free Angela: 00:27:48

For some forced rhubarb because they are one of the powerhouses,

Gluten Free Angela: 00:27:52

, in that Yorkshire triangle of growing beautiful force rhubarb.

Gluten Free Angela: 00:27:58

And I will be getting some of that and making the most delicious

Gluten Free Angela: 00:28:00

Clafoutis and, uh, enjoying every single delicious mouthful.

Gluten Free Angela: 00:28:07

So you take care.

Gluten Free Angela: 00:28:08

I will see you again soon.

Gluten Free Angela: 00:28:09

This is Angela from Gluten-Free, Angela.

Gluten Free Angela: 00:28:11

Hope you enjoyed it.

Gluten Free Angela: 00:28:12

I have loved spending time with you.

Gluten Free Angela: 00:28:15

You take care.

Gluten Free Angela: 00:28:16

See you soon.