Gluten Free Chickpea Flour Fish And Chips Food

GLUTEN-FREE CHICKPEA GNOCCHI

Steps:

• Fill a large pot with water and salt generously. Tie a piece of butcher's twine tautly from one handle to the other across the center of the pot. Bring the water to a boil.
• Meanwhile, combine the ricotta, Parmesan, nutmeg, eggs, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the chickpea flour and mix until just combined. The dough should be slightly sticky. Do not add any more flour or overwork the dough, as this will make it tough.
• Fit a large pastry bag with a large round tip, about 3/4 inch wide. Alternatively, snip one corner of a large resealable plastic bag with scissors to create a 3/4-inch-wide opening. Fill the pastry bag with the gnocchi dough; set aside.
• Melt the butter in a large saute pan over medium-low heat until foamy, 2 to 4 minutes. Continue to cook, swirling the pan often, until the butter is light golden brown, about 2 minutes. Add the sage and cook until the butter is toasty brown (similar in color to graham cracker crumbs) and the sage is crisp, about 1 minute more. Remove from the heat.
• Holding the pastry bag over the boiling water, lightly squeeze the bag to release a 3/4- to 1-inch piece of dough, then rub it across the string to "cut" it off. Continue until you have made about 15 gnocchi. Cook until they float to the top and are warmed through, 60 to 90 seconds. Do not walk away from the pot or overcook them; the lack of gluten in the chickpea flour makes them very tender, and they will fall apart if boiled for too long. Transfer to a serving bowl and cover with foil to keep warm. Continue with the remaining gnocchi dough (you will have about 4 servings).
• Spoon some of the butter and sage mixture over each bowl and serve warm.

GLUTEN-FREE FISH AND CHIPS

Steps:

• In a large mixing bowl, combine 1 cup of flour, the baking powder, dill, salt, pepper and lemon zest. Mix well.
• Add the egg and soda water. Mix until fully incorporated.
• Put the batter in the fridge for 20 minutes before using it.
• Dredge the cut fish in the remaining flour, shake off any excess.
• Dip the fish in the batter, and fry two to three pieces at a time in a deep fryer or high-sided pot at 365°f. Fry for about 7 minutes, flipping halfway through.
• Serve right away.
• Wash the potatoes with a brush under cold running water.
• Cut the potatoes into rectangles about 2 cm (3/4 of an inch) wide and the length of the potato.
• Put the cut potatoes in a pot, and rinse with cold water until the water runs clear. Fill the pot with water, add a big pinch of salt, and bring to a boil on high heat.
• Cook the potatoes until they just start to break when poked with a fork.
• Drain the potatoes and spread them out onto a cooling rack. Let the potatoes sit for about 10 minutes.
• Fry the potatoes in batches on 325°f until they just start to turn golden brown. This will take between 5 to 7 minutes. Shake the excess oil off the fries and return them to the cooling rack. Allow the potatoes to cool to room temperature before frying again.
• Turn the heat up on the oil until it reaches 165°f.
• Fry the fries again for about 5 minutes or until a deep golden brown. Drain, and toss in a medium mixing bowl with a big pinch of kosher salt. Serve immediately.

FISH AND CHIPS

Steps:

• Slice the potatoes about 1/16 of an inch thin with a vegetable slicer or mandolin. Transfer to a large bowl and soak in tepid water for 30 minutes.
• In a large mixing bowl, whisk together the flour, baking powder, and the 2 teaspoons salt. Pour in the beer and whisk to form a smooth batter. Set aside.
• Pat the fish very dry. Cut the fish lengthwise into 1 by 3-inch strips.
• Pour enough oil into a tall heavy-bottomed pot so it comes about a third of the way up the sides. Heat the oil over medium heat until a deep frying thermometer inserted in the oil registers 360 degrees F. While the oil heats, drain and spin the potatoes dry in a salad spinner. Spread them out on a pan and pat completely dry with paper towels.
• Preheat the oven to 200 degrees F. Working in small batches, fry the potatoes until golden brown, about 2 to 2 1/2 minutes. With a slotted spoon, carefully transfer the chips to a paper towel-lined pan to drain. Season with fine salt to taste. (Make sure to let the oil come back to 360 degrees before frying each batch.) Transfer the potatoes to the oven to keep warm.
• Season the fish with the salt and pepper. Working in batches, dip the fish strips in the batter to coat evenly. Carefully add to the oil. Fry the fish, turning once, until golden and crisp, about 3 to 4 minutes. Transfer to a paper towel-lined pan to drain. Keep the fish warm on a heatproof platter in the oven while you fry the remaining fish. (Just like with the potatoes, make sure the oil returns to temperature before adding more fish.)
• Serve the fish with the chips and malt vinegar and/or tartar sauce.
• In a small mixing bowl, stir together the mayonnaise, capers, cornichons, parsley, lemon juice, tarragon, lemon zest, hot sauce, and scallion. Refrigerate for 30 minutes for the flavors to come together. Serve.