5 of Our Most Highly Rated Gluten-Free Recipes

We're celebrating Coeliac Awareness Week, and to do so, we're sharing 5 our of most loved Gluten-Free Bag recipes, so everyone can enjoy the GF goodness!

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ROSEMARY LAMB LEG STEAKS WITH GARLIC CRUSHED POTATOES

READY IN: 35 MIN
PREP TIME: 20 MIN
COOK TIME: 30 MIN

GARLIC CRUSHED POTATOES
600g potatoes, scrubbed and diced 2cm
1 tablespoon olive oil
1 tablespoon melted butter
3 cloves garlic, crushed 

ROSEMARY LAMB LEG STEAKS
2 tablespoons rosemary leaves
550g lamb leg steaks (at room temperature)
1 tablespoon olive oil

VEGGIES
1 bunch baby carrots
1 punnet cherry tomatoes
1 bag baby spinach leaves
2–3 teaspoons GF balsamic vinegar (optional, adults) 

PREHEAT oven to 220°C. Line two oven trays (preferably with a lip) with baking paper. Preheat BBQ grill to high (if using).

1. Toss potatoes with first measure of olive oil on first prepared tray. Season with salt and pepper and roast for 15 minutes. Remove from oven, toss through butter and garlic and roast a further 10 minutes, until potatoes are tender

2. While potatoes are cooking, finely chop rosemary leaves. Pat lamb dry with paper towels, drizzle second measure of olive oil and lightly coat in rosemary. Set aside to marinate. Trim stringy and green ends off carrots (leave 2cm of the green end intact) and slice in half lengthways.

3. Toss baby carrots and cherry tomatoes with a drizzle of olive oil on second prepared tray and season with salt and pepper. Roast for about 15 minutes, until carrots are tender and cherry tomatoes have blistered.

4. Heat a drizzle of oil in a large fry-pan on medium-high heat. Season lamb steaks and cook for 2–3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside to rest, covered with foil, for a few minutes before slicing thickly against the grain.

5. When potatoes have finished cooking, lightly crush, using a fork or potato masher to break up slightly. Toss baby spinach leaves on tray with roasted veggies and balsamic vinegar (if using) just before serving. Season to taste with salt and pepper.

TO SERVE, divide garlic crushed potatoes between plates and top with slices of rosemary lamb leg steak. Serve veggies on the side.

 

CRUMBED PORK WITH HOMEMADE KATSU SAUCE AND RICE SALAD

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READY IN: 35 MIN
PREP TIME: 20 MIN
COOK TIME: 30 MIN

RICE SALAD
1 cup jasmine rice
1½ cups water
1 capsicum, core and seeds removed
½ bag baby spinach leaves
1 cup frozen peas

CRUMBED PORK
550g pork sirloin steaks (at room temperature)
¼ cup GF flour seasoned with ½ teaspoon salt
1 egg
2 tablespoons milk
2/3 cup GF panko breadcrumbs 


HOMEMADE KATSU SAUCE (OPTIONAL, ADULTS)
1½ tablespoons GF tomato sauce
2 teaspoons GF soy sauce
1 tablespoon brown sugar
1 teaspoon GF Dijon mustard
2 teaspoons GF rice wine vinegar 

DRESSING
1½ tablespoons GF soy sauce
Juice of ½ lemon
1 teaspoon sesame oil
¾ tablespoon GF mild sweet chilli sauce
½ clove garlic, minced 1cm ginger, peeled and finely grated

PREHEAT oven to 220°C. Line an oven tray with baking paper. Bring a small pot of salted water to the boil.

1. Combine rice, water and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.

2. Pat pork dry, trim off any excess fat then season with salt. Place seasoned flour in a bowl, whisk egg with milk in a second bowl and place breadcrumbs in a third bowl. Coat each piece of pork first in flour, then egg mixture, then breadcrumbs, shaking off excess as you go. Set aside. 

3. Heat a drizzle of oil in a large fry-pan on medium heat. Cook pork, in batches, for 2-3 minutes each side, until crumb is golden. While pork cooks, dice capsicum 1cm and roughly chop spinach. Set aside. In a small bowl, mix all homemade katsu sauce ingredients (if using), until sugar is dissolved. 

4. Place pork on prepared tray and bake for 3-4 minutes (depending on thickness), until cooked through. Set aside to rest, before slicing thickly on an angle. 

5. While pork bakes, cook peas in pot of boiling water for about 1 minute, until bright green and tender. Drain and set aside. In a large bowl, combine all dressing ingredients. Add cooked rice, peas, capsicum and baby spinach to bowl with dressing and toss to combine. Season to taste. 

TO SERVE, divide rice salad between plates and top with slices of crumbed pork. Serve homemade katsu sauce on the side (if using).

 

 

KUMARA ROSTI WITH DATE SALAD AND CREAMY HUMMUS

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READY IN: 40 MIN
PREP TIME: 25 MIN
COOK TIME: 25 MIN

KUMARA RÖSTI
600g red kumara, peeled and grated
1 brown onion, finely diced or grated
1 courgette, grated and extra moisture squeezed out using paper towels
1 tablespoon GF rösti spice
3 eggs
1 teaspoon salt  
½ teaspoon freshly ground black pepper
1 cup GF cornflour 

DATE SALAD
1 carrot, peeled
½ telegraph cucumber
2 tomatoes
2-3 tablespoons finely chopped parsley leaves and stalks
100g GF chopped dates
Juice of ½ lemon

CREAMY HUMMUS
150g GF hummus
2 tablespoons GF mayonnaise
Juice of ½ lemon
1 teaspoon olive oil 

TO SERVE
2 tablespoons finely chopped parsley leaves and stalks
50g GF spicy pepitas (optional, adults)


PREHEAT oven to 220°C. Line two oven trays with baking paper.

1. Combine all kumara rösti ingredients in a large bowl and mix well.  

2. Heat a good drizzle of oil in a large fry-pan on medium heat. Using clean, damp hands and a ¼ cup measure, shape kumara rösti mixture into balls. Place rösti balls into pan and flatten, using a fish slice, to make röstis about 1cm-thick.  

3. Cook röstis, in batches, for about 2 minutes each side, until a golden crust has formed, adding more oil to pan if needed. Place röstis onto prepared trays and repeat until all mixture is used. Bake for 8-10 minutes, until cooked through and crispy. While röstis bake, prepare salad.  

4. Peel carrot and cucumber into long, thin ribbons, stopping when you reach the cucumber core (discard core and seeds). Dice tomato 1cm and add to a medium bowl with carrot, cucumber and all remaining date salad ingredients. Drizzle with olive oil, toss to combine and season to taste. 

5. In a small bowl, mix hummus and mayonnaise until combined. Add lemon juice and olive oil to the top and lightly mix.  

TO SERVE, divide kumara rösti between plates and top with a big handful of date salad. Serve a dollop of creamy hummus on the side and garnish with remaining parsley and spicy pepitas (if using).

 

SURPRISE CHICKEN BALLS WITH ROAST POTATO SALAD

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READY IN: 35 MIN
PREP TIME: 20 MIN
COOK TIME: 25 MIN

ROAST POTATO SALAD
600g potatoes, scrubbed and diced 2cm
1 head broccoli
1 cup frozen peas, defrosted
2 teaspoons GF wholegrain mustard
3 tablespoons GF mayonnaise
½ bag baby spinach leaves, roughly chopped 

SURPRISE CHICKEN BALLS
1 courgette 450g GF chicken and bacon mince
¼ cup GF panko breadcrumbs
50g Edam cheese, diced 1cm
¼ cup GF flour  
1 teaspoon oil 

PREHEAT oven to 220°C. Bring a large pot of salted water to the boil. Line two oven trays with baking paper. Preheat BBQ hot plate to medium (if using).

1. Toss potatoes on first prepared tray with a drizzle of oil and season with salt and pepper. Roast for about 20 minutes, until tender. Turn once during cooking. 

2. While potatoes cook, grate courgette until you have ½ cup worth. Use a clean tea towel to squeeze out any excess moisture. Place in a medium bowl, along with chicken and bacon mince and breadcrumbs and use clean hands to combine well. Divide mixture into 12 equal portions (about 1 heaped tablespoon scoop). 

3. Take a piece of cheese and completely encase it in mince mixture then roll into balls. Place flour onto a plate then roll balls in flour to coat, shaking off excess.  

4. Heat oil in a large fry-pan on medium-high heat and cook chicken balls for 3–4 minutes, until browned on all sides. Transfer to second prepared tray and finish cooking in oven for 5–6 minutes, until balls are cooked through. Cut broccoli into small florets. 

5. Cook broccoli in pot of boiling water for 2 minutes, then add peas for the final 1 minute of cook time. Refresh under cold water, drain well and set aside. In a large bowl, whisk mustard and mayonnaise together. Add cooked potatoes, broccoli, peas and spinach and toss to combine. Season to taste. 

TO SERVE, divide roast potato salad and surprise chicken balls between plates.

 

FALAFEL KOFTA WITH LEMON AND FETA QUINOA

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READY IN: 30 MIN 
PREP TIME: 15 MIN 
COOK TIME: 20 MIN

LEMON AND FETA QUINOA 
1 cup GF quinoa 
1 carrot 
1 capsicum, core and seeds removed and finely diced 
½ telegraph cucumber, diced 1cm 
½ red onion, thinly sliced
100g feta cheese, crumbled 
Zest ½ lemon 

FALAFEL KOFTA 
500g GF falafel mix (1 ground cumin, ½ ground paprika, ½ ground coriander)
1 carrot, grated 
2 teaspoons GF falafel spice mix 

LEMON MINT YOGHURT 
½ cup natural yoghurt 
1 teaspoon runny honey 
1 tablespoon lemon juice 
1 tablespoon mint leaves, finely chopped 

TO SERVE 
½ lemon, cut into wedges (optional, adults) 
1 tablespoon mint leaves, finely chopped (optional, adults) 

BRING a medium pot of salted water to the boil.

1. Cook quinoa in pot of boiling water for about 15 minutes, until tender with a slight bite. Drain, rinse under cold water then drain well. 

2. While quinoa is cooking, make falafel kofta. In a large bowl, combine all falafel kofta ingredients and mix well. Using two tablespoons of falafel kofta mix and wet hands, shape mix into patties, about 1cm-thick. 

3. Heat a drizzle of oil in a large fry-pan on medium heat. Cook falafel kofta, in two batches, for about 3 minutes each side, until golden brown and cooked through.

4. Grate carrot. Toss cooked quinoa with carrot and all remaining lemon and feta quinoa ingredients in a medium bowl. Drizzle with olive oil and season to taste with salt and pepper. 

5. Place all lemon mint yoghurt ingredients in a small bowl and mix together well.

TO SERVE, divide lemon and feta quinoa between plates and top with 2-3 falafel kofta and a dollop of lemon mint yoghurt. Squeeze over lemon juice from wedges and garnish with mint (if using).

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