May
2008
RECIPE
Recipe
supplied by David Smith of The Randolph
David Smith - 01502 723603
FOOD
WITHOUT FEAR
Awareness Week Campaign 12-18th May 2008
Slightly different recipe page this month
and a bit more formal than usual! The Food Without Fear
campaign is trying to raise the awareness and understanding
of a Gluten free diet amongst chefs and caterers, Parliamentarians
and the general public to ensure that eating out is free
from restrictions.
The facts are that 67% of people with Coeliac
Disease are less likely to eat out, so it’s up to
us in the hospitality sector to encourage them to do so!
Hence the Food Without Fear heading.
At The Randolph during this week, we will
also be offering a special lunchtime menu suitable for
a Gluten Free diet, whilst many of you know that we always
have lots of options available for a Coeliac diet, we
will be going that extra mile to raise awareness –
we hope you can come and join us.
So this month’s recipe for a delicious
banana and yogurt desert, courtesy of www.coeliac.org.uk,
is naturally Gluten Free and very easy to make –
I hope you enjoy it.
Ingredients
Base
Can of condensed milk
110g/4 oz 10 Glutafin all butter Shortbread biscuits
50g/2oz Butter, melted
1 x 5ml tsp Really good vanilla extract (Madagascan origin
is the ultimate)
Topping
150g/5oz Whipped double cream or Greek style yogurt
2 Medium size bananas sliced just before serving
25g/1oz Chocolate curls
Method
1. Place condensed milk in a large pan of
simmering water. Cover and simmer gently for 3 hours.
Top saucepan up regularly with boiling water to stop it
boiling dry.
2. Remove can from the saucepan and leave to reach room
temperature.
3. Prepare biscuit flan. Place the all butter Shortbreads
into a strong polythene bag and crush using a rolling
pin to make fine crumbs. Pour in the melted butter and
squeeze bag until combined.
4. Tip crumbs into a loose base 20cm/8" flan tin
and push crumbs flat using the back of a metal spoon.
Chill to set for 30 minutes.
5. Open cooled condensed milk and stir in the vanilla
extract. Pour mix onto flan base and chill to set the
filling.
6. Just before serving spoon over the whipped cream or
Greek style yogurt, sliced banana and chocolate curls.
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