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maltatoday, WEDNESDAY, 21 JANUARY 2015 14 Food Gluten-free January Though yesteryear gluten-free products were relegated to the dusty shelves of health food shops, these products are now widely available from any supermarket. If you are trying to avoid that pesky protein coming from wheat, why not stick to dishes that are naturally gluten-free, rather than picking something up from the supermarket? Check out some of these delicious recipes. Zucchini spaghetti with a cherry tomato sauce Poached rabbit and prune pie in a gluten-free pastry Sean Gravina Ingredients • 4 zucchini • 1 box cherry tomatoes • 1 tbsp tomato paste (kunserva) • 1 clove garlic • Few tbsp chicken stock • Basil • Pinch of Sugar • Parmesan, grated • Salt and pepper Method 1. Start by prepping your spaghetti. Wash the zucchinis and chop off the top and tail and the sides to ensure the zucchini is flat enough to go through a mandolin. 2. Using a mandolin with the julienne cutter at about 3mm thickness, slice the zucchini into thin strips being careful to avoid your fingers. 3. Place the spaghetti in a bowl covered in cling film and place in the fridge. 4. Make the sauce by placing a sauté pan on medium heat together with some olive oil. 5. Chop the cherry tomatoes in half and add them to the pan, turn up the heat and cook until slightly blistered. 6. Add the tomato paste together with the sugar and lower the heat. Add a little bit of stock and once the sauce is cooked finish with a few drops of balsamic vinegar and chopped basil leaves. 7. Boil some salted water and add the zucchini spaghetti. Simmer for approx. 40 seconds until the zucchini cooks through. 8. Drain and serve with cherry tomato sauce and grated Parmesan. This recipe first appeared on Gourmet Today TV, aired on 16 January, 2015. Sean Gravina Ingredients For the pastry • 300g gluten free flour (blend of tigernut flour, buckwheat flour and brown rice flour) • 1 tsp gluten free baking powder • 200g butter, cut into cubes • 70ml water • 30ml vodka • 1 tsp of sea salt For the filling • 2-3 cooked rabbit • 2 leeks • 10 small potatoes • Prunes • 1 litre chicken stock • 500ml cider • 2 cloves garlic • Thyme • 1 star anise • 1 bay leave • 1 tbsp tigernut flour • Salt and pepper • Double cream • Rosemary • 1 egg yolk • Milk Method 1. Start by making the pastry. Blend a mixture of tigernut, buckwheat and brown rice flour and gluten-free baking powder. 2. Place the dry ingredients into a food processor and blitz. 3. Add the butter and pulse 10 times. 4. Mix the vodka and water together and add enough to the pastry mixture for it to come together. 5. Remove from the food processor and blitz until smooth. 6. Wrap in cling film and allow to rest in the fridge for 1 hour. 7. Preheat the oven to 210°C. 8. Pick the meat from all the rabbit and place in a bowl. 9. Boil the new potatoes in salted water until just cooked. 10. Chop the leeks, garlic and prunes. 11. Heat a sauté pan big enough to take all the ingredients. 12. Add some olive oil on a medium heat, add star anise together with the leeks and garlic add a knob of butter. 13. Sauté slightly and add the cider together with the bay leave and thyme and reduce. 14. Add the prunes, potatoes and stock to the leeks and cook gently until all the leeks have softened. 15. Remove the anise and add the rabbit. 16. Heat through, drain the liquid out of the mixture and into a sauce pan. 17. Place the sauce on heat and add a tbsp tigernut flour and cook until thickened. Mix sauce with the leeks, garlic, rabbit and prunes and season with salt and pepper. 18. Once cooked remove from the heat and add the chopped rabbit livers and mix through. (You don't want to cook the rabbit livers in the pan as they will then overcook in the oven.) 19. Place the mixture in an ovenproof dish. 20. Place the dough between two pieces of baking paper and role thinly, season with some chopped rosemary and place on top of mixture, tucking in the overlapping pastry. 21. Brush with egg wash and bake until crisp and golden. 22. Bake for 40 mins until golden. 23. Allow to rest for 10 mins before serving. This recipe first appeared in Gourmet Today TV, aired on 16 January, 2015. brown rice flour and gluten-free baking 2. Place the dry ingredients into a food 8. Pick the meat from all the rabbit and 9. Boil the new potatoes in salted water 11. Heat a sauté pan big enough to take 12. Add some olive oil on a medium 13. Sauté slightly and add the cider 14. Add the prunes, potatoes and stock 15. Remove the anise and add the rabbit. 16. Heat through, drain the liquid out of 17. Place the sauce on heat and add