Page 46 - Fresh Magazine

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cunching cevr

gluten free

CULINARY TIP
This spicy snack can also be a great
vegetable accompaniment to game.
I serve these crisps with tangerine
marinated duck for an elegant supper.

Beetroot and
coriander
crisps
Gluten free

Beetroot and
coriander crisps

SERVES 2 AS A SNACK

1 beetroot
1 teaspoon golden caster sugar
Jamaican ½ teaspoon ground coriander
jerk turnip
crisps Peel the beet and slice it as thinly as possible
using a mandolin or a vegetable peeler.
Mix the sugar and ground coriander together in
a small bowl.
Place a couple layers of kitchen paper on a
Gluten free microwave-safe dish. Arrange the beet slices on
top of the kitchen paper without overlapping.
Microwave on high for 3 minutes, until the slices
are wrinkled and crisp.
Transfer to a serving dish and immediately
sprinkle a little of the spiced sugar mix over the
warm crisps. Repeat until all the slices are cooked.

Jamaican jerk turnip crisps ➌

SERVES 4 AS A SNACK Fold to the centre
to make creases
and unfold again.
1large turnip, peeled Preheat the oven to 170°C/gas mark 3. Grease
3tablespoonsolive two baking sheets with olive oil.
oil, plus extra for Quarter the turnip, then use a mandolin to
greasing thinly slice into crisps. Alternatively, you can
1 teaspoonjerk use a vegetable peeler to get really thin slices.
seasoning ➍
Place the turnip slices in a large mixing
bowl and drizzle with the olive oil and jerk Fold in the dotted lines to
seasoning. Toss well to coat evenly. Spread the meet the centre.
crisps on the greased baking sheets in an even
layer without overlapping. ➎
Bake in the oven for 15 minutes, then turn Open and fold in
each piece over and arrange them in a single the creases to build.
layer again. Return to the oven for another 10
minutes. These crisps can be served warm.
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44 | FRESH SPRING 2017

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