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Chef Ana Seini Mailei cooks gluten-free

Chef Ana Seini Mailei brings with her a deep understanding of cooking for people with allergies and dietary issues along with a Pasifika influence.

At the 25th Anniversary, Chef Ana shared a series of gluten-free concepts that can be easily applied to every day cooking.

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Chef Ana presents.

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Gluten Free Pancakes and ready to serve  with Avocados, Blueberry & Apple Compote

Iceberg Salad with Turmeric Cream 

Ingredients

Turmeric Cream

1 head Iceberg cut into wedges
5g  Ground Turmeric
60g Sunflower seeds
60g Sesame seeds
5g  Raw garlic, chopped
Lemon juice & zest
100 ml Boiling water
10g Olive Oil
To taste Sea Salt & pepper

Method       

  • Place all ingredients in a vita-mix and blend until smooth.
  • Add more hot water if too thick.

Toasted Seeds

20g Sesame seeds
20g  Sunflower seeds
10g Pumpkin seeds
3g Olive Oil
2g Ground cumin
2g  Chilli flakes

Method

  • Mix seeds with the olive oil and salt. Heat the oven to 165°C degrees and roast for 15 -20mins.
  • When ready, remove from the oven. Add the chilli flakes and cumin. Mix well. Leave to cool.
  • Once cooled, store the seeds in an air-tight container with a lid. Shelf life – 1 week.

Crispy Shallots

3 Shallots
40g Gluten free flour or Plain Flour
10g Cider Vinegar
1g Cracked black pepper
1 Sheet of Nori seaweed
5g  Nigella or black sesame seeds
To taste Sea Salt

Method

  • Peel the shallots and slice thinly.
  • Coat shallots in gluten-free flour
  • Add cider vinegar, pepper and salt. Refrigerate for at least 5 minutes or store like this before use.
  • Heat a deep fryer to 145 °C degrees. Fry shallots when needed.

Method

Iceberg:

  • Cut the iceberg into wedges leaving the core in. Soak in water to wash for at least 15 minutes.
  • Take out carefully without separating the leaves. Place on an airing rack, lined with a paper towel to dry.

Nori:

  • Julienne the Nori

To Assemble

  • Spread two round spoons of turmeric cream onto each corner of the plate.
  • Place the iceberg wedges on its side - one on each sauce spot.
  • Drizzle more sauce on top of the iceberg. Sprinkle toasted seeds, Nori.
  • Add the crispy vinegar, pepper shallots.
  • Garnish with coriander micro-herbs or basil. 

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CHEF FINN GYBEL  Originally from Denmark, Finn trained as a chef in leading Danish restaurants before heading to New Zealand with his family two years ago.

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Celia Hay

Celia Hay's fascination of flavoursome food, international cuisines,  fine wine and the art of hospitality led her to establish *Hay's Restaurant* in 1994 and the *New Zealand School of Food and Wine* in 1995 in Christchurch, New Zealand.

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