Gluten-Free

Serves: 1

Ingredients:

For the Haddock

• 1 haddock fillet (140–170g)
• 30g gluten-free self-raising flour (for dusting)

For the 6X Gold Ale Batter

• 60g gluten-free self-raising flour
• 50ml gluten-free 6X Gold ale
• 50ml soda water
• 1g sea salt
• 0.5g ground white pepper

For the Chips

• 275g thick-cut skin-on chips
• Vegetable or rapeseed oil, for frying
• 0.5g cooking salt

For the Mushy Peas

• 85g mushy peas
• Lemon juice, to taste

To Serve

• 35ml tartare sauce

• 1 lemon wedge

   

Method:

1. Prepare the ingredients

• Cut a lemon wedge and remove any pips.
• Have the batter ingredients and extra flour ready.

2. Make the batter

• Whisk together the gluten-free flour, salt, and white pepper.
• Gradually add the gluten-free 6X Gold and soda water until smooth and the consistency of thick cream.

3. Coat the fish

• Lightly dust the haddock with gluten-free flour.
• Dip into the batter, ensuring it is fully coated.

4. Cook the fish

• Fry in hot oil until golden and crispy.
• Remove, rest briefly, then fry again for 1 minute for extra crispiness.

5. Cook the chips

• Fry the frozen chips at 175°C until golden and crisp.
• Drain and season with salt.

6. Heat the peas

• Warm the mushy peas in a saucepan.
• Adjust seasoning and add a squeeze of lemon juice if desired.

7. Serve

• Plate the chips, haddock, mushy peas, and tartare sauce.
• Garnish with the lemon wedge and serve immediately.

Serves 1

Ingredients:

For the Steak

• 1 x 10oz rump steak
• Sea salt, to season
• Cracked black pepper, to season

For the Grilled Flat Mushroom

• 1 large flat mushroom
• 10g plant-based butter
• 5ml olive oil
• Sea salt and cracked black pepper

For the Confit Tomatoes

• 50g vine tomatoes, halved
• 15ml olive oil
• 1 garlic clove, thinly sliced
• 0.35g fresh thyme
• 0.35g fresh rosemary
• 0.25g fresh sage
• 1 bay leaf
• Sea salt and cracked black pepper

For the Onion Rings

• Seasoned Flour: 7.5g gluten-free plain flour, 0.5g sea salt, 0.5g cracked black pepper
• Beer Batter: 16g gluten-free self-raising flour, 10ml gluten-free 6X Gold Ale. Warm water (as needed), 0.15g sea salt, 0.2g cracked black pepper
• Onion Rings: 25g Spanish onion, Oil for frying

For the Fries

• 235g skinny fries
• Rapeseed or vegetable oil, for frying

Method:

1. Make the confit tomatoes

• Preheat the oven to 150°C.
• Place the halved tomatoes in a baking tray with the olive oil, garlic, and herbs.
• Toss gently to coat and roast for about 2 hours until soft and lightly caramelised.

2. Prepare the mushroom

• Clean and trim the mushroom.
• Rub with olive oil and season with salt and pepper.
• Grill for 1 minute, turn over, add the butter, and grill for a further 1–2 minutes until tender.

3. Make the onion ring batter

• Mix the gluten-free self-raising flour, salt, and pepper.
• Add the gluten-free 6X Golden Ale and enough warm water to make a smooth batter with the consistency of thick cream.

4. Cook the onion rings

• Slice the onion into thick rings.
• Mix the seasoned flour ingredients in a separate bowl.
• Coat the onion rings in seasoned flour, then dip into the gluten-free batter.
• Fry at 180°C for 3–4 minutes until golden and crisp. Drain and keep warm.

5. Cook the steak

• Season the rump steak with salt and cracked black pepper.
• Grill to your preferred doneness and allow to rest before serving.

6. Cook the fries

• Fry at 175°C until golden and crisp.
• Drain well and season if desired.

7. Serve

• Place the steak on a warm plate with the grilled mushroom and confit tomatoes.
• Add three onion rings and serve the fries on the side.
• Finish with any additional seasoning and serve immediately.