Michael McCamley Guest Recipes


Posted on: December 15, 2015 | Posted in: Latest News

Michael mccamley

Our guest recipes this month have been provided by Michael McCamley who became Coeliac UK’s, Gluten Free Chef of the Year in 2011.  Michael is currently working to bring gluten free recipes to the forefront in the Hospitality industry, as a coeliac himself he has some great tips for anyone cooking gluten free!

Michael also runs a Gluten Free Cookery School, from 2 hour workshops to 1 – 4 day courses to find out more  click here 

Check out Michael’s gluten and dairy free recipes below

DRAMBUIE CHRISTMAS CAKE

INGREDIENTS

  • 100g (3.5 oz) chopped dried figs
  • 100g (3.5 oz) chopped dates
  • 200g (7 oz) raisins
  • 500g (17.6 oz) sultanas
  • 100g (3.5 oz) chopped glace cherries
  • 200g (7 oz) chopped glace apricots
  • 85g (3oz) orange marmalade
  • 160ml (5.4 fl oz) Drambuie
  • 160g (5.6 oz)soft brown sugar
  • 250g (8.8 oz) dairy free spread
  • 4 large eggs
  • 300g (10.6 oz) gluten free, wheat free flour
  • 1 ½ teaspoons mixed spice
  • 160g (5.6 oz) chopped almonds

METHOD

  1. Mix the marmalade, all the fruit and the Drambuie in a bowl and cover with cling film and leave over night
  2. Preheat the oven to 150˚C / 300˚F /Gas 2
  3. Grease and line a square 8 inch cake tin with parchment paper, extending the parchment approximately 5 – 6 cm above the tin
  4. Whisk the sugar and dairy free spread in a bowl or use a food processor
  5. Add the eggs slowly, one at a time
  6. Add the marinated fruit mixture
  7. Sift flour and almonds and add to mixture and stir well
  8. Bake in the oven for approximately 2 ½ – 3 hours
  9. Remove from the oven and cool in the tin
  10. Remove from the tin and drizzle with a little more Drambuie and cover the cake with foil and cling film
  11. Return to the tine and store at room temperature

Preparation time 40 minutes

Cooking time 2 ½ – 3 hours

Temperature 150˚C / 300˚F /Gas 2

Makes 1 x 8 inch square cake

TO DECORATE

  • Brush the cake with sugar syrup
  • Cover the cake with 500 -800g of ready to roll gluten free icing
  • Decorate with ribbon
HAZELNUT AND WHITE CHOCOLATE BROWNIES

INGREDIENTS

  • 210g (7.4 oz) gluten free / dairy free white chocolate
  • 210g (7.4 oz) dairy free spread
  • 3 eggs
  • 1 teaspoon vanilla essence
  • 300g (10.6 oz) caster sugar
  • 115g (4 oz) gluten free, wheat free flour
  • 1 teaspoon xanthan gum
  • 1 teaspoon gluten free baking powder
  • 30g (1 oz) cocoa powder
  • 10g (0.35 oz) ground almonds
  • 100g (3.5 oz) gluten free / dairy free white chocolate chips
  • 100g ( 3.5 oz) chopped roasted hazelnuts

METHOD

  1. Preheat the oven to 165˚C / 325˚F / Gas 3
  2. Grease and line a 28 x 20cm baking tin with parchment paper
  3. Put the white chocolate, butter and vanilla essence in a heatproof bowl and melt over a pan of simmering water, ensuring that the bowl does not touch the water
  4. Whisk the eggs and sugar and add to the chocolate mixture
  5. Gently fold in the dry ingredients, the white chocolate chips and the hazelnuts
  6. Spoon the mixture into the baking tin and smooth with a pallet knife
  7. Bake for 30 – 35 minutes
  8. Remove from the oven and cool in the tin for approximately 1 ½ hours
  9. Cut into squares and serve

Preparation time 25 minutes

Cooking time 30 – 35 minutes

Oven temperature 165˚C / 325˚F / Gas 3

Makes 12 -14

ALMOND AND PEAR CRUNCH CAKE

INGREDIENTS FOR THE CAKE

  • 250g (8.8 oz) caster sugar
  • 180g (6.3 oz) dairy free spread
  • 3 large eggs
  • 30g (1 oz) ground almonds
  • 155g (4.5 oz) gluten free, wheat free plain flour
  • 2 teaspoons gluten free baking powder
  • 1x 500g (17.6 oz)tin cooked halved pears
  • ½ teaspoon vanilla essence
  • ½ teaspoon cinnamon

INGREDIENTS FOR THE CRUMBLE

  • 100g (3.5 oz) gluten free, wheat free plain flour
  • 110g (3.9 oz) dairy free spread
  • 100g (3.5 oz) caster sugar
  • 1 handful of flaked almonds

METHOD FOR THE CAKE

  1. Preheat the oven to 180˚C / 350˚F / Gas 4
  2. Line and grease a 8 inch cake tin with parchment paper
  3. Cream the dairy free spread and sugar until fluffy
  4. Add the eggs slowly, one at a time and then add the vanilla essence and stir
  5. Sift the flour, baking powder and cinnamon and fold into the mixture
  6. Add the ground almonds and fold in
  7. Spoon the cake mix into the cake tin and place the pear halves evenly on top and push down a little
  8. Make the crumble mix by putting flour, dairy free spread and sugar into a bowl and rub with fingers to form the crumble
  9. Put the crumble mix over the top of the cake and sprinkle with flaked almonds
  10. Bake in the middle shelf of the oven for 55 – 60 minutes
  11. Best served with dairy free whipped cream or custard sauce

Preparation time 30 minutes

Cooking time 55 – 60 minutes

Oven temperature 180˚C / 350˚F / Gas 4

Makes 1 x 8 inch cake

 

 

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