Recipes of the Month

VIETNAMESE CHICKEN & RICE NOODLE SOUP

You'll find this recipe in the updated edition of The Coeliac Society Recipe Book, available from your State Society.

1 whole chicken (1.6kg approx)
2 white onions, finely sliced
5cm knob ginger, peeled and sliced
2 cinnamon sticks
6 cardamom pods, crushed
3 star anise
1 tablespoon brown sugar
1 teaspoon salt
2 tablespoons fish sauce
4 tablespoons crisp-fried shallots
300g fresh rice noodles
3 spring onions, finely sliced
200g bean shoots, rinsed
1 red chilli, finely chopped
Small bunch each of Vietnamese mint, Asian basil and coriander, roughly chopped
1 lime, cut into wedges
Rinse the chicken, place in a large pot with enough cold water to cover and bring to the boil, skimming regularly.
Add the onions, ginger, cinnamon, cardamom, star anise, sugar and salt. Simmer for 30 minutes, remove chicken, carve off breasts and set aside. Return the chicken to the broth and simmer for a further 30 minutes.
Strain the broth and discard spices. Roughly pull the meat apart. Gently reheat the broth with the fish sauce, and 2 tablespoon fried shallots.
Cover the noodles with hot water, gently separate using chopsticks, and drain.
Divide the noodles between four deep, warmed soup bowls. Top with chicken meat and ladle the hot broth into each bowl. Scatter with remaining fried shallots, spring onions, bean shoots, chilli, mint, basil and coriander, and lime wedges.
Serves 4

NUT CRUNCH TORTE

One of the many recipes featured in September 2010 edition of The Australian Coeliac magazine.

1 cup plain gluten free biscuit crumbs
½ cup finely chopped walnuts, almonds or pecans
½ cup desiccated coconut
4 egg whites
¼ teaspoon salt
1 cup caster sugar
1 teaspoon vanilla
Ice cream or gelato and fresh fruit, to serve
Preheat oven to 180°C. Line a 22cm square baking pan with baking paper.
In a small mixing bowl combine biscuit crumbs, chopped nuts and coconut and set aside.
In a large mixing bowl beat egg whites with salt until fluffy. Gradually add sugar, beating until thick and glossy. Beat in vanilla.
Carefully fold in crumb mixture. Spread evenly in prepared pan and bake in preheated oven for 35 minutes. Cool and cut into squares. Serve topped with a scoop of ice cream or gelato and fresh fruit.
Serves 9

Variations:
You can use your imagination to make delicious combinations. Try vanilla ice cream and poached rhubarb or mango gelato and fresh pineapple.