Thursday Gluten free lunch

 

Gluten-free spaghetti Bolognese recipe

Ingredients

• 2tbsp rapeseed oil
• 2 onions, peeled and roughly chopped
• 4 garlic cloves, peeled and finely chopped
• 500g lean beef mince
• 100ml red wine
• 150g button mushrooms, sliced
• 780g chopped tomatoes with basil
• 6 sun dried tomatoes, finely chopped
• 2tbsp fresh basil
• 2tbsp fresh parsley
• Salt
• freshly ground black pepper
• 400g gluten free spaghetti
• Parmesan Cheese as desired

Method

1. Heat the oil in a large and sauté the onions and garlic, frying until softened. Increase the heat and add the minced beef.
2. Fry it until it has browned, breaking down any chunks of meat with a wooden spoon. Pour in the wine and boil until it has reduced a little. Reduce the temperature and stir in the mushrooms, tomatoes and sundried tomatoes. Bring to the boil, cover and simmer for 1 hour stirring from time to time.
3. At the end of cooking add the basil and parsley. Bring a large pan of salted water to the boil and cook the gluten-free pasta according to the packet instructions. Drain and divide between 4 warmed bowls. Ladle over the cooked bolognese sauce and finish with a sprinkling of Parmesan cheese.
4. https://youtu.be/15zzF392dfQ

Easy squid and potato salad

Ingredients 

• 2 tbsp fresh lemon juice
• 1 1/2 tbsp extra virgin olive oil
• 1 1/2 tsp harissa paste
• 2 tsp smoked paprika
• 500g squid tubes, scored, cut into 3cm pieces
• 400g kipfler potatoes, scrubbed
• 1 red onion, thinly sliced
• 400g can chickpeas, rinsed, drained
• 1 large chargrilled red capsicum (not in oil), sliced
• 200g green beans, steamed, halved lengthways
• 100g baby rocket

• Step 1
  Combine 1 tbsp lemon juice, 2 tsp oil, 1 tsp harissa and 1 tsp paprika in a shallow dish. Add the squid and turn to coat. Cover and place in the fridge for 1 hour to marinate.
• Step 2
  Combine the remaining lemon juice and harissa in a small bowl.
• Step 3
  Cook the potato in a steamer basket over a saucepan of boiling water for 12‑15 minutes or until tender. Drain and set aside to cool slightly then cut into 1.5cm‑thick slices.
• Step 4
  Meanwhile, heat 2 tsp remaining oil in a large non‑stick frying pan over high heat. Cook the squid for 1‑2 minutes each side or until golden and just cooked through. Transfer to a plate. Return the pan to medium heat. Add the onion and remaining oil. Cook, stirring, for 3‑4 minutes or until almost softened. Add the chickpeas and remaining paprika. Cook for 2 minutes. Add the capsicum and cook for 1 minute or until heated through. Pour in the reserved lemon juice mixture. Season and toss until combined.
• Step 5
  Combine the warm chickpea mixture, potato, beans and rocket in a large bowl then divide among serving bowls. Top with the squid and drizzle over any pan juices. Serve immediately