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How to go gluten-free

Saltimbocca Chicken Breast
Ingredients
1.4 kg corn-fed chicken breast
225 gm buffalo mozzarella
7 gm sage, fresh
36 gm sundried tomato, chopped roughly
Salt and white pepper to taste
360 gm asparagus
60 ml olive oil
1 gm chopped parsley
For the potato gratin:
20 gm garlic, chopped
1 kg potato, peeled, sliced
250 ml milk
250 ml cream
9 gm salt
65 gm parmesan cheese, grated
30 gm butter
For the chicken jus:
200 gm whole chicken and chicken bone
30 gm white onion
20 gm carrot
20 gm leek
55 gm celery
10 gm tomato
10 gm tomato paste
400 ml water
20 gm Basmati rice
5 gm thyme
2 gm salt
Method
For the gratin, boil milk and cream together with salt.
Add potato and cook for 4 minutes. Add parmesan, then remove from the pot and place the mix in a baking dish with butter paper. Cover with aluminium foil and cook at 170°C for 1 hour 15 minutes. Remove from the oven and cut into squares.
For the jus, cut the chicken and bone into pieces, place in a tray and pop into the oven at 180°C until golden brown. Cut the vegetables and add to the same tray; cook until golden as well. Transfer all the chicken bones to a stock pot; when the veggies are ready, add tomato paste and roast well.
Add everything to the stock pot and deglaze with water. Bring to the boil and simmer for 1.5 hours, while skimming as much as possible. Strain and set aside.
Sauté the chopped sage leaves in olive oil.
Mash the buffalo mozzarella by fork and mix with sage and sundried tomato.
Slice open the breast and fill in with the cheese mix.
Season with salt and sear on a grill; season with white pepper.
In a nonstick pan, over medium heat, add olive oil and sear the chicken breast for one minute; finish in the oven.
Boil the asparagus in water and cook for three minutes. Add olive oil to a pan and sauté it; season with salt and pepper.
Plate the chicken breast, with sauce and chopped parsley on top, potato gratin on the side and asparagus in between.
Serve.

Poke Bowl
Ingredients
50 gm boiled quinoa
20 gm tomato
20 gm cucumber
10 gm parsley, chopped
2 gm mint leaves, with stem on
10 gm onion
10 gm fresh pomegranate seeds
2 gm salt
2 gm black pepper powder
15 ml lemon dressing
40 gm kale pesto
8 gm wild rocket lettuce
40 gm lime, grilled
30 gm beetroot,
cooked, diced
25 gm halloumi
cheese, grilled
40 gm avocado
25 gm grilled red onion
30 gm cherry tomato
20 gm grilled zucchini
30 gm roasted butternut, sautéed
Method
In a mixing bowl, add the quinoa, tomatoes, cucumber, parsley, mint, onion and pomegranate seeds.
Season with salt and pepper, add lemon dressing and mix gently.
Layer the mix evenly in a serving plate.
Place the kale pesto in a ramekin in the centre of the plate.
Arrange the following ingredients in the following sequence: wild rocket leaves, grilled lime, boiled beetroot, grilled halloumi, avocado, grilled red onions, cherry tomato, grilled zucchini, and roasted butternut squash.
(Tip: You also have the option of adding your choice of 40 gm of chicken, tuna or prawn.)

Prawn Fusilli
Ingredients
100 gm chilli tomato sauce
40 ml whipped cream
80 gm marinated prawns
180 gm gluten-free fusilli
pasta, blanched
20 gm parmesan cheese, grated
Pinch of salt and pepper
10 gm tomato, diced into 5mm pcs
Pinch of coriander, chopped
Method
In a sauce pan, add chilli tomato sauce and cream and bring to a simmer. Add the prawns.
Warm the pasta for 45 seconds. Drain to remove excess water.
Pour into the sauce and toss well. Add half the grated cheese, toss again and rectify seasoning.
Transfer to a serving plate and garnish with diced tomato, parmesan cheese and chopped coriander.