Page 53 - Tropic Magazine Issue 33

TROPIC • FOOD

Images: Luisa Brimble
Chicken with 40 garlic gloves

Free of gluten, grain, dairy, egg and nuts
Serves 6

Ingredients
40 unpeeled garlic cloves, a 2kg chicken cut into pieces, 1 cup chicken
stock, 3 Tbsp extra virgin olive oil or ghee, 2 tsp thyme leaves, 1 tsp
sage leaves (or halve the amounts for the dried varieties), 1 small
handful flat-leaf parsley, 4 small bay leaves, 1 tsp fine sea salt, ¼ tsp
freshly ground black pepper

Method
Preheat oven to 180°C.
Scatter unpeeled garlic cloves over the base of a casserole dish.
Place chicken pieces skin-side up on top of garlic.
Drizzle over stock and oil or ghee.
Sprinkle with chopped herbs, salt and pepper.
Cover and bake for 2 hours, or until chicken is well-cooked and soft.
Increase oven to 200°C. Remove lid and return to oven to brown
for 15 minutes.
Discard bay leaves.

Pumpkin pie

Free of grains, gluten, refined sugar Bake for 15 minutes, or until lightly browned. Set aside.
Serves 8–12 in a 23cm pie dish
Place pumpkin, cream, honey, gelatine, butter or coconut
Almond Meal Pastry oil and spices in a heavy-based saucepan over medium
heat. Simmer, stirring occasionally, for 10 minutes.
300g blanched almond meal, 2 eggs, ¼ tsp fine sea salt,
1½ Tbsp unsalted butter or coconut oil
Remove and whisk in egg yolks until smooth.
Pour mixture into cooked pastry shell and place on a
Filling tray, tapping base of dish lightly to get rid of air bubbles.
500g grated butternut pumpkin, 1 cup coconut cream,
100g honey, 2 Tbsp gelatine or agar agar, 2 Tbsp butter or Carefully place tray in freezer or fridge, making sure it is
coconut oil, 2 tsp ground cinnamon, 1 tsp ground ginger, level. Chill for at least 1-2 hrs (2hrs in the fridge), or until
½ tsp each of ground nutmeg, ground cloves and fine filling is firmly set.
sea salt, 3 egg yolks

Method
Combine almond meal, eggs, salt and butter or coconut
oil and hand mix or mix on medium speed in an electric
mixer until a soft, slightly sticky dough forms.

Remove, flatten into a disc and wrap in baking paper.
Place in the fridge for 20–30 minutes.
Preheat oven to 180°C. Grease pie dish with butter or
coconut oil.

Roll out the pastry between two sheets of baking
paper to form a circle of dough about 3mm thick.
Carefully remove the top sheet of baking paper and turn
the pastry over into the prepared pie dish, pressing down
gently into base and side of dish. Carefully remove the
remaining sheet of paper. Trim edges with a butter knife
and use fingers or the tines of a fork to crimp the edge MORE: quirkycooking.com.au
of the crust.

53 • tropicnow.com.au