As the sun starts to appear, the cold and dark clouds appear to lift and you get a spring in your tail, right? Well almost! In fact, we are still in need of some heart-warming food to warm our cockles and see us through until the summer.
There is a growing trend of people giving up gluten for health reasons. Or just want to go gluten-free to see what it’s like? Whatever the case, you’ll never have to skimp on flavour.
Following this diet is simpler than you first thought thanks to these delicious gluten-free recipes that are sure to become firm favourites with everyone in your family this spring.
Gluten-Free Smoked Paprika Steak and Lentils with Spinach
Quick and simple to make, this delicious dish is best served with a side of wilted spinach and lentils. Or if you’re feeling like you need some crispy potato goodness, opt for McCain gluten-free chips, too.
Just as fluffy on the inside as regular chips, they’re gluten free and as delicious as ever.
- 3 tbsp olive oil
- 1 clove garlic, finely chopped
- 200g dry lentils
- 60ml dry white wine
- 900ml low-salt chicken stock
- 2 steaks
- 1 tbsp smoked paprika, plus more for serving
- Kosher salt and pepper
- 140g baby spinach
- Greek yogurt and chopped flat-leaf parsley, for serving
- McCain gluten-free chips
- Preheat oven to 230°C and cook McCain gluten-free chips as per packet instructions.
- Heat the garlic in one tablespoon of the oil in a medium-sized pan on medium until garlic is sizzling.
- Combine the lentils and toss to coat. Pour in the wine and simmer for a few minutes.
- Tip in the stock, partly covering, and bring to a boil then turn down the heat and simmer until tender.
- While the stock mixture is cooking, pat the steaks dry with a paper towel, then coat each steak with paprika and half a teaspoon of salt and pepper. Shake off any excess.
- Warm another tablespoon of oil in a large pan on medium and cook the steaks to your preferred doneness.
- Move over to a cutting board and put to one side to rest for roughly five minutes before cutting.
- Pour away any excess liquid from the lentils, then fold in the spinach, the rest of the oil, and season well with salt and pepper.
- Plate up the steak with lentils and the chips. Add a dollop of yogurt, sprinkled with paprika and parsley if desired.
Slow Cooked Sesame Chicken
This slow-cooker option is great for when you want to prepare your meal and then forget about it until dinnertime.
The much-loved takeaway favourite gets a good-for-you makeover. You’ll adore the tender chicken and moreish sauce – and it’s gluten-free, too. Just make sure the jam and soy sauce you buy doesn’t contain gluten.
- 165g gluten-free apricot jam
- 55g gluten-free ketchup
- 2 tbsp gluten-free soy sauce
- 1 tbsp grated ginger
- 1/4 tsp crushed red pepper flakes
- 900g boneless, skinless chicken thighs, trimmed
- 1 medium onion, chopped
- 2 cloves garlic, finely chopped
- 1 red pepper, finely sliced
- 200g long-grain white rice
- spring onions and sesame seeds, for serving
- Tip in the apricot jam, ketchup, soy sauce, ginger, and crushed red pepper into a slow cooker. Combine the chicken, onion and garlic, and toss to coat.
- Sprinkle the red pepper over the top and cook, covered, until the chicken is cooked through, for six to seven hours on low, or up to four-and-a-half hours on high.
- About 20 minutes before serving, cook the rice according to package directions. Serve the chicken and sauce on top of the rice and scatter with spring onions and sesame seeds, if you fancy.
Carrot Soup with Caramelised Onions
What could beat a warming bowl of soup on a cold winter’s night? Loaded with vitamin-rich carrots and a deep sweetness from the caramelised onions, this creamy soup is ideal for brightening up a gloomy, chilly day. Plus, it’s vegan, gluten-free and paleo friendly, too.
For the soup
- 2 large onions, sliced
- 3 tbsp olive oil
- 300g carrots, peeled and sliced into coins
- 1 large red-skinned potato, peeled and cut into fine pieces
- 115g celery, sliced
- 450ml vegetable stock
- salt and pepper to taste
- 20g parsley leaves, loosely packed
- 2 sprigs lemon thyme, leaves removed from stem
- 100ml olive oil
- sea salt
- chilli powder
For the soup:
- Fry onions and olive oil over low heat until dark golden brown and well. caramelised, stirring intermittently.
- Combine the carrots, potato and celery, and cook for another 10 minutes or so, tossing well to coat with olive oil and onions.
- Pour in the vegetable stock, reduce heat to medium high, and bring to a quick boil. Cook until vegetables are extremely tender and almost falling apart.
- Use a food processor and blend until totally smooth. If you prefer a thinner soup, add a small amount of stock, water, or milk.
- Add some salt and pepper and serve with herb oil and a little chilli powder if using.
For the herb oil (optional)
- Meanwhile, blitz the parsley and thyme in a food processor until finely blended.
- Pour in the olive oil and mix well.
- Put the herb oil to one side for at least 20 minutes.
- As soon as you want to serve, strain through a fine mesh sieve then add one teaspoon of the herbs back to the strained oil and whisk to incorporate.
Enchiladas with Pumpkin Seed Salsa
Fancy something a little different for dinner tonight? Try these mouth-watering enchiladas complete with coriander, jalapeño, sugar, lime juice and pumpkin seeds. And the best thing? They take less than 30 minutes to make.
- 8 soft corn tortillas
- 1 large white onion
- 2 peppers (1 each red and yellow), quartered
- 2 1/2 tbsp vegetable oil
- kosher salt
- 90g corn kernels, thawed if frozen
- 90g Gouda cheese, coarsely grated
- 100g coriander leaves, roughly chopped
- 1 jalapeño, finely chopped (seeded, if desired)
- 2 tsp light brown sugar
- 1/4 tsp ground turmeric
- 40g raw pumpkin seeds
- 4 tbsp fresh lime juice
- 1 beefsteak tomato, roughly chopped
- Heat oven to 170°C. Divide the tortillas between two large pieces of foil, wrap, and warm in the oven for about 15 minutes.
- Next, heat a grill pan over medium-high heat. Cut three quarters of the onion into finely sliced rounds. Dice up the rest of the onion finely and put to one side.
- Toss sliced onion and peppers with half a tablespoon of oil and a quarter teaspoon of salt and pepper. Grill until gently seared and tender.
- Move to a cutting board and slice finely. Pop into to a large bowl and toss with corn and cheese.
- Use a food processor to blitz the coriander, jalapeño, sugar, turmeric, all but two tablespoons of pumpkin seeds, two tablespoons of lime juice, and a quarter teaspoon of salt until smooth. Then add water, a tablespoon at a time, as needed, until it reaches a pesto-like texture.
- In a medium bowl, add the tomato, the rest of the chopped onion, reserved two tablespoons of lime juice, and a pinch of salt and pepper.
- Smear each tortilla with one tablespoon of the pumpkin-seed salsa and garnish with vegetables.
- Carefully roll up and place, seam side down, to keep sealed.
- Warm a large non-stick pan over a medium-high heat. Working in two batches, add one tablespoon of oil, then cook enchiladas, seam side down first, until lightly charred.
- Repeat with the rest of the oil and enchiladas.
- Dish up with tomato salsa, pumpkin seed salsa, and the rest of the pumpkin seeds.
From succulent sesame-seed chicken to the comforting taste of carrot and caramelised onion soup, these delicious gluten-free recipes are so speedy and simple to make that you’ll find yourself adding them to your everyday dinner rota in no time.