Baking
57 recipes
An Ottolenghi idea - A delicious alternative to a potato or pastry pie topping.
This is gluten-free, light and fluffy, with a gorgeous crust.
It is best made fresh to spoon on top of your favourite pie just before you bake, or you can bake the pie with the crust on top a few hours earlier and then warm through for ten minutes, covered in foil.
Ottolenghi pairs this corn topping with a chicken stew, recipe below. A slow-cooked chicken is quick compared to other meats and takes just over an hour to be lovely and tender. Use any favourite chicken stew you like, it will work beautifully.
Serves 6. V.GF.
Pictured: Individual slow-cooked chicken with a gluten free corn crust
Corn crust -
Ingredients
- 70g unsalted butter, melted
- 500g corn kernels, fresh or frozen and defrosted. You will need about 4 corn cobs.
- 3 tbsp milk
- 3 eggs, separated
Method
Preheat the oven to 200°C or 180°C fan forced.
Bring your pie filling to room temperature and place in your preferred dish/es – this will fill a pie dish of 20 x 30 CMS with high sides.
In a blender- pour the butter, corn, milk, yolks and a large pinch of salt to blend a few seconds to form a “rough paste”. Spoon into a bowl where you will also incorporate the beaten egg whites.
In a separate clean, large bowl whisk the egg whites til firm peaks. Fold these into the corn mixture until just combined – the spoon over your favourite pie filling.
Bake 35 minutes until the top is golden – check at 25 minutes to make sure not browning too quickly, if so, cover with foil to finish warming the pie filling.
Let rest 10 minutes before serving
Slow-cooked harissa chicken stew –Serves 6. GF.
3 red onions, thinly sliced
2 garlic cloves, crushed
3 tbsp harissa paste
2 tsp sweet smoked paprika
850g chicken thighs, skinless and boneless – approx. 9 – 10
200ml passata
5 large tomatoes (approx. 400g), quartered
200g jarred roasted red capsicums/peppers, drained and cut into large pieces
15g dark chocolate (70%)
20g coriander leaves, roughly chopped
Salt and pepper
In a large sauté pan that has a lid, gently fry the onions medium heat until caramelised (approx. 10 minutes) – stirring regularly. On lower heat, add garlic, harissa, paprika, chicken salt and pepper – cook 5 minutes, stirring. Add passata, tomatoes, 350ml water, bring to the boil on high heat, then simmer medium heat with lid on covered for 30 minutes. Stir and check it now and then. Add the peppers, chocolate and simmer without the lid uncovered for another 35 – 40 minutes, to reduce and thicken the sauce. Remove from heat and stir in the coriander. It is ready for baking with crust, or fridge for 3 days, or freezing from room temp for another time.
Pictured: Slow-cooked chicken and harissa stew
Dietary preferences
- Gluten-Free with substitutions
