Which items on our christmas menu are coeliac friendly?!
I've been asked to indicate which items on our company christmas menu are suitable for coeliacs - I haven't a clue and would really appreciate some help! Thank you!
Christmas Menu 2008
Starters
Roasted Cherry Tomato Soup, Black Olive Crostini (v)
Chicken Liver & Wild Mushroom Parfait
Red Onion & Grape Chutney (v)
Baked Garlic Mushrooms topped with Cheese & Herbs,
Toasted Sun Blushed Tomato Bread (v)
Main Course
Traditional Roast Turkey with all the Trimmings
Redcurrant Jus
Rolled Belly of Pork
Stuffed with Apricot & Caramelised Apple
Red Wine Jus
Baked Salmon Supreme
Sautéed Spinach & Nutmeg Lemon & Dill Beurre Blanc (v)
Roasted Red Pepper, and Aubergine Risotto
With Basil Infused Oil (v)
Thai Green Lentil and Egg Dhal
With fragrant Basmati Rice (v)
Roasted Butternut Squash
Filled with Caramelised Leeks, Camembert and
Baby Leaf Spinach (v)
Spinach, Pimento and Sweet Potato Frittata
With Mixed Anti-Pasto (v)
All main courses are served with fresh seasonal vegetables
Desserts
Traditional Plum Pudding with Brandy Sauce
Chocolate Truffle Torte, Winter Berry Compote, Vanilla Cream
Strawberry & Clotted Cream Ice Cream
Coffee and Mini Mince Pies
Www@FoodAQ@Com
Christmas Menu 2008
Starters
Roasted Cherry Tomato Soup, Black Olive Crostini (v)
Chicken Liver & Wild Mushroom Parfait
Red Onion & Grape Chutney (v)
Baked Garlic Mushrooms topped with Cheese & Herbs,
Toasted Sun Blushed Tomato Bread (v)
Main Course
Traditional Roast Turkey with all the Trimmings
Redcurrant Jus
Rolled Belly of Pork
Stuffed with Apricot & Caramelised Apple
Red Wine Jus
Baked Salmon Supreme
Sautéed Spinach & Nutmeg Lemon & Dill Beurre Blanc (v)
Roasted Red Pepper, and Aubergine Risotto
With Basil Infused Oil (v)
Thai Green Lentil and Egg Dhal
With fragrant Basmati Rice (v)
Roasted Butternut Squash
Filled with Caramelised Leeks, Camembert and
Baby Leaf Spinach (v)
Spinach, Pimento and Sweet Potato Frittata
With Mixed Anti-Pasto (v)
All main courses are served with fresh seasonal vegetables
Desserts
Traditional Plum Pudding with Brandy Sauce
Chocolate Truffle Torte, Winter Berry Compote, Vanilla Cream
Strawberry & Clotted Cream Ice Cream
Coffee and Mini Mince Pies
Www@FoodAQ@Com
Answers:
This might be if it has no bread crumbs!.
Baked Garlic Mushrooms topped with Cheese & Herbs,
Toasted Sun Blushed Tomato Bread (v)
These should be fine but the stuffing will not be ok :
Traditional Roast Turkey with all the Trimmings
Rolled Belly of Pork
Stuffed with Apricot & Caramelised Apple
This should be gluten free:
Roasted Red Pepper, and Aubergine Risotto
With Basil Infused Oil (v)
This should be fine :
Roasted Butternut Squash
Filled with Caramelised Leeks, Camembert and
Baby Leaf Spinach (v)
This should be fine :
Strawberry & Clotted Cream Ice Cream
The problem with all of this is you need to check with the kitchen as some stuff will be lightly dusted in flour or will be thicken with flour!.
Www@FoodAQ@Com
Baked Garlic Mushrooms topped with Cheese & Herbs,
Toasted Sun Blushed Tomato Bread (v)
These should be fine but the stuffing will not be ok :
Traditional Roast Turkey with all the Trimmings
Rolled Belly of Pork
Stuffed with Apricot & Caramelised Apple
This should be gluten free:
Roasted Red Pepper, and Aubergine Risotto
With Basil Infused Oil (v)
This should be fine :
Roasted Butternut Squash
Filled with Caramelised Leeks, Camembert and
Baby Leaf Spinach (v)
This should be fine :
Strawberry & Clotted Cream Ice Cream
The problem with all of this is you need to check with the kitchen as some stuff will be lightly dusted in flour or will be thicken with flour!.
Www@FoodAQ@Com
Coeliacs have an allergy to gluten so anything with bread is out of the question!.
But honestly, if you have no idea what you're doing, you shouldn't have been assigned to figure out what's gluten friendly and not, especially if you don't have a list of ingredients for all these dishes, the company should be paying a dietitian or nutritionist to point something like that out; because in the case that someone slips and a coeliac ends up eating something with gluten in it, not only is it dangerous -- but would land the company in massive trouble!.Www@FoodAQ@Com
But honestly, if you have no idea what you're doing, you shouldn't have been assigned to figure out what's gluten friendly and not, especially if you don't have a list of ingredients for all these dishes, the company should be paying a dietitian or nutritionist to point something like that out; because in the case that someone slips and a coeliac ends up eating something with gluten in it, not only is it dangerous -- but would land the company in massive trouble!.Www@FoodAQ@Com
ANY of these can have gluten in them!. Since we do not have the ingredient list, there is absolutely NO WAY anyone can determine what will be safe for those with gluten sensitivity or intolerance!.
When you add potential cross contamination of any of the foods during the preparation, you are talking potentially making anyone sick!.
You MUST talk to the chef and find out what is ok and what is not, then check again before the meal as prepared food ingredients may have changed closer to the holiday!.
ABSOLUTELY off limits are:
Black olive crostini,tomato bread,Stuffing with the turkey,Plum Pudding, Chocolate torte,mince pies!.
Possibly not ok:
tomato soup- check thickener Risotto, same, check for thickeners, other spice mixes that may have gluten containing ingredients!.
Does the Parfait have bread crumbs or any sauce!. Check for any gravies or sauces that may have wheat!. Frittata most likely has wheat to hold it together!. Check the thai dish for soy,and any thickeners!. I could just tear into this list and pretty much eliminate everything but the compote (once again checking for thickeners) , fresh vegetables and the coffee (as long as it is not flavored), and the basmati rice!.
This is a lot more complicated than just checking things off, you MUST talk to the caterer and the chef and see what they say about it!. Have them check ingredients and ask what they can do to prevent cross contamination of food in the kitchen pertaining to prep, cooking, etc!. also be sure the source of their foods are gluten free!
Here is a list of unsafe foods and ingredients:
http://www!.celiac!.com/articles/182/1/Uns!.!.!.
If the stuffing is cooked in the turkey, or placed in the turkey, then the turkey is off limits as well due to cross contamination!.
I agree that putting you in charge of this when you have no clue is putting someone's health in danger AND setting the company up for a potential law suit!. You need to talk to the caterer or chef directly, let them know that you need the ingredient list, have a nutritionist look at the ingredients and determine what is safe or not!. You should have not been put in this position!. I certainly would NOT be happy having my personal health in the hands of someone clueless about celiac! Talk to your supervisor and let them know that this is going to take a conversation with the chef, etc!.Www@FoodAQ@Com
When you add potential cross contamination of any of the foods during the preparation, you are talking potentially making anyone sick!.
You MUST talk to the chef and find out what is ok and what is not, then check again before the meal as prepared food ingredients may have changed closer to the holiday!.
ABSOLUTELY off limits are:
Black olive crostini,tomato bread,Stuffing with the turkey,Plum Pudding, Chocolate torte,mince pies!.
Possibly not ok:
tomato soup- check thickener Risotto, same, check for thickeners, other spice mixes that may have gluten containing ingredients!.
Does the Parfait have bread crumbs or any sauce!. Check for any gravies or sauces that may have wheat!. Frittata most likely has wheat to hold it together!. Check the thai dish for soy,and any thickeners!. I could just tear into this list and pretty much eliminate everything but the compote (once again checking for thickeners) , fresh vegetables and the coffee (as long as it is not flavored), and the basmati rice!.
This is a lot more complicated than just checking things off, you MUST talk to the caterer and the chef and see what they say about it!. Have them check ingredients and ask what they can do to prevent cross contamination of food in the kitchen pertaining to prep, cooking, etc!. also be sure the source of their foods are gluten free!
Here is a list of unsafe foods and ingredients:
http://www!.celiac!.com/articles/182/1/Uns!.!.!.
If the stuffing is cooked in the turkey, or placed in the turkey, then the turkey is off limits as well due to cross contamination!.
I agree that putting you in charge of this when you have no clue is putting someone's health in danger AND setting the company up for a potential law suit!. You need to talk to the caterer or chef directly, let them know that you need the ingredient list, have a nutritionist look at the ingredients and determine what is safe or not!. You should have not been put in this position!. I certainly would NOT be happy having my personal health in the hands of someone clueless about celiac! Talk to your supervisor and let them know that this is going to take a conversation with the chef, etc!.Www@FoodAQ@Com
Celiacs are sensitive to gluten!. gluten is a protein which is found in certain grains such as:-
Wheat,
Barley
Rye
and more!.
So basically if you have wheat in any of those items, it isn't friendly!.
Don't forget pastries, gravies, breads, sauces, lots of items use flour to make them, most flour comes from wheat, which is in everything!.
Some celiacs are so sensitive that they can't eat anything that has a trace of gluten, so if a food is prepared in an area where wheat flour or a gluten grain has been, they will have a reaction!.
You have a challenge on your hands!.Www@FoodAQ@Com
Wheat,
Barley
Rye
and more!.
So basically if you have wheat in any of those items, it isn't friendly!.
Don't forget pastries, gravies, breads, sauces, lots of items use flour to make them, most flour comes from wheat, which is in everything!.
Some celiacs are so sensitive that they can't eat anything that has a trace of gluten, so if a food is prepared in an area where wheat flour or a gluten grain has been, they will have a reaction!.
You have a challenge on your hands!.Www@FoodAQ@Com