May 2009

To celebrate Coeliac Awareness Week, we’re giving you a range of recipes to create your own wheat- and gluten-free afternoon tea. A traditional afternoon tea starts with sandwiches so today we’ve pulled together our favourite wheat- and gluten-free fillings:

Smoked Peppered Mackerel with Yogurt and Mustard Dressing

Quick reference
Preparation time: 5 – 8 minutes
Cooking time – refreshing the roll

Ingredients
2 Dietary Specials Rustic Rolls
Rocket and watercress
1 peppered smoked mackerel fillet (depending on size)
6 slices of cucumber
Dressing
10ml (2 tsp) natural yogurt
5ml (1 tsp) lime juice
2.5ml (1/2 tsp) horseradish sauce (gluten free)

Method
1. Mix all the ingredients for the dressing together in a small bowl.
2. Cut the rolls in half, place the rocket and watercress onto the bottom half of the 2 rolls, place on the cucumber followed by broken pieces of mackerel, spoon the dressing on top of the mackerel followed by the roll top.

Avocado and Egg

Quick reference
Preparation time: 5 – 10 minutes
Cooking time: 6 minutes
Cooling time: 30 minutes

Ingredients
4 slices of Dietary Specials Multigrain Bread
1 large egg – hardboiled and cooled
1 small ripe avocado
5ml (1 tsp) lemon juice
10ml (2tsp) mayonnaise (gluten free)
Cress or pea sprout leaves

Method
1. Cut the avocado in half, remove the stone and peel away the skin, cut each half into 4 slices and drizzle over the lemon juice. Slice the egg into 6 or 8 rings.
2. Place 4 slices of avocado onto 2 slices of bread, top with the egg slices and some cress or pea sprout leaves.
3. Spread the mayonnaise over the other 2 slices of bread and place on top of the filled sandwich


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