Chat Thai, Westfield, Sydney

Chat Thai, Westfield, Sydney

Chat Thai is a well-known chain of Thai restaurants. It is perhaps however a victim of its own success since the usually consistent quality of its food has been absent for a few years now. The saving grace though is its Westfield Sydney branch which produces some of that consistency although not the customer service.

  

Chat Thai Westfield serves up a very good som tum with a very good balance of the saltiness, sweetness and spice. 

It is also very good value at only $10 which includes a serving of sticky rice. It has competition from Tum Zaap in Randwick in the som tum stakes but it is recommended if you fancy a quick gluten-free meal in the centre of Sydney. 

Gluten free farmhouse bread

Gluten Free Farmhouse Bread

Everybody deserves to savour the crusty delight of bread and this includes those with an intolerance to gluten. This recipe produces a wonderfully crusty and light bread without the need for any gluten. No longer do you have to endure brick-like bread or insipid but acceptable bread anymore! Making your own bread also has the advantage of being more cost-effective as anyone will know who has to buy branded gluten free bread. 

Ingredients:

400g plain gluten free flour

1 tablespoon xanthum gum

1 teaspoon salt

1 1/4 tablespoon soft brown sugar

1 tablespoon fast action yeast

4 tablespoon canola oil

1 teaspoon lemon juice

1 egg, beaten

400 ml hand hot water

Sift the flour and xanthum gum into a large mixing bowl and then add the salt, sugar, yeast, oil, juice and egg.

Pour in the water and mix to form a thick paste with a electric whisk or hand whisk for at least 4 minutes. The mixture should be smooth and sticky. 

Grease a loaf tin with some oil and dust the tin with some gluten free flour. You can use a metal tin or a silicone tin. 

Carefully transfer the dough to the tin and smooth the surface. Cover loosely with oiled cling film and leave in a warm place for about 30 minutes until well risen - about three times its original size. In the loaf tin that I used it reached level with the top of the tin. Dust the top with some gluten free plain flour using a sieve to avoid clumps of flour. 

Preheat the oven to 200C/fan 180 and place the tin in the oven for about 90 minutes. The bread should be golden brown and sound hollow when tapped on the surface. 

Remove the loaf and allow to cool on a wire rack. This bread will keep for at least four days if stored in a dry, cool place. It can be enjoyed sliced or toasted.   

Fluffy coconut and lime cake

Fluffy coconut and lime cake

Coconut and lime is one of those combinations that work just so well. This is a simple cake which highlights that combination in a light and fluffy cake which goes so well with a passion fruit curd.

Ingredients:

175g unsalted butter/dairy free margarine
130g golden caster sugar
175g self-raising gluten free flour
3 eggs
60g shredded coconut
2 limes zest and juice
1 tsp baking powder

Preheat the oven to 180C/fan 160C. Grease and line the base of a 10 inch loose-bottomed tin. 

Add the butter/margarine to a large mixing bowl and beat until softened. Add the sugar to the bowl and beat until pale and soft. Add the flour, eggs, coconut, lime zest and juice and baking powder and mix together for 3 minutes. 

Pour the mixture into the prepared tin and pop into the oven for 50 minutes or golden brown on top. Take out of the oven and leave in the tin for 10 minutes before removing to a wire rack to cool. 

This cake is lovely and fluffy with a tropical freshness.

Spicy Gluten Free Pizza

Spicy Gluten Free Pizza

Pizza is a wonderful thing but even the simple things can be altered to add a bit if a kick. This recipe does just that by adding some spice to the traditional pizza.

This pizza does not have to be overloaded with toppings since the tomato sauce is so appetizing. 

Ingredients:

Tomato sauce

1 red onion

1 teaspoon chopped ginger

1 chilli

1 tin chopped tomatoes

4 tablespoons tomato paste

2 teaspoons dried thyme

1 teaspoon salt

1/2 teaspoon black pepper

Pizza dough

1 cup rice flour
2/3 cup potato flour
1/3 cup tapioca flour
1 teaspoon fast action dried yeast
1 teaspoon xanthum gum
1/4 teaspoon salt
1 teaspoon caster sugar
1 tablespoon olive oil
215 ml hand hot water

Toppings

Anchovies in oil
Pitted Olives
Jalapeno peppers
Lactose free cheese
Olive oil to drizzle
Ground black pepper

To prepare the topping pour a tablespoon of olive oil into a large pan over a medium heat. Puree the red onion in a mini processor and add to the pan together with the chopped ginger. Sweat the onions for a few minutes stirring occasionally to stop the onion catching.

Add the chopped tomatoes, tomato paste, thyme, salt and pepper and leave to simmer for 15 minutes or until the sauce is thickened. Leave to one side to cool down.  

To prepare the pizza dough, add the flours, yeast, xanthum gum, salt, sugar and olive oil into a large mixing bowl. Mix briefly with your hands and then gradually add the hot water until you have a dough. Do not knead for too long as you are not working any gluten. 

Dust some cornflour onto a clean surface and add the dough to form a ball. Dust the top of the dough and a rolling pin. Roll the dough, turning at 45 degree angles every so often and upside down until you have a thin dough. 

Place the dough on an oiled tray and cover with an oiled piece of cling film. Leave in a warm place for at least 20 minutes to allow the dough to rise. 

Preheat the oven to 220C/fan 200C. 

To assemble the pizza, spread the tomato sauce evenly on top of the dough, arrange the anchovies, olives, jalapeno peppers and grated cheese on top and drizzle with a little olive oil and add some pepper.  

Pop into the hot oven for 15-18 minutes. Cut into slices and enjoy.