OK, my sister set me a challenge…come up with some meal suggestions for the three days that we will be decending upon her. As you know, my daughter is gluten free. Her son is dairy, egg and soya free. My mum and step dad are vegetarian!!! So here goes…three recipes to try and satisfy everyone!
PAPRIKA PORK/TOFU (gluten, egg, soya (if using pork), nut free; can be dairy free)
Serve 4 adults
1 onion finely chopped
1 clove garlic finely chopped
250g mushrooms and or carrots, sliced
400g pork pieces/tofu pieces
1 and a half tbsp smoked paprika
1tbsp tomato puree
200ml vegetable stock
100ml creme fraiche or coconut milk
1) Heat a small amount of oil and water in a large pan and add the chopped onion and carrot if using. Cook on a low heat with the lid on for approx 10 mins until the vegetables are soft.
2) Add the pork or tofu, mushrooms if using and garlic and cook on a high heat for 3-4 minutes until the meat is browned on all sides.
3) Add paprika and cook for 1 minute more before adding the tomato puree and stock.
4) Simmer for 5-8 minutes until cooked through.
5) Add the creme fraiche or coconut milk and season to taste.
6) Serve with rice, mashed potatoes or gluten-free garlic bread and vegetables of choice
NB if you are cooking for both vegetarians and meat eaters at step 2 fry the pork and tofu in separate pans and when cooked set aside in their pans (adjust the amounts according to how many vegetarians/meat eaters you are feeding). Skip to step 3 and continue to step 5 then divide the sauce between the pork and the tofu.
SAUSAGE AND BUTTERBEAN CASSEROLE (gluten, dairy, egg, soya and nut free)
Serves 4-6 adults
See my recipe here but add a 400g tin of butterbeans at step 3, and do not add the cooked sausages. Remove the number of portions for your vegetarian guests then add the cooked sausages. Allow 1 – 2 sausages per adult depending on how hungry they are (or 6 if it is Ben!)!
CHICKPEA CURRY (gluten, dairy, egg, soya and nut free)
Serves 4 adults
See my recipe here for curry sauce and add chickpeas at step 3.
MEATBALLS AND SAUCE (gluten, dairy, egg, soya and nut free) or TOMATO BASIL SAUCE WITH MOZZARELLA (vegetarian alternative to meatballs but obviously not dairy free!)
Serves 4 adults
500g minced meat (I prefer lamb but you can use any)
1tsp dried mixed herbs or 1tbsp finely chopped fresh herbs of choice (if using minced lamb then mint is lovely!)
1 finely chopped (or ‘whizzed’ in a chopper) red onion
1 clove garlic, finely chopped or ‘whizzed’
1tbsp chutney (check ingredients)
1 bunch fresh basil, shredded (or 1tsp dried basil/mixed herbs)
1 onion finely chopped or ‘whizzed’
1 clove garlic finely chopped or ‘whizzed’
1 tin chopped tomatoes
400g gluten free pasta (check ingredients for other allergens)
1) To make the meatballs place all the ingredients into a large bowl and mix thoroughly, adding seasoning and shaping into balls. Place the meatballs on a plate and put in the fridge while you make the sauce
2) To make the sauce place the onion in a pan with a little oil and water and cook for approx 10 minutes with the lid on, until soft. Add the garlic and cook for a further minute before adding the tomatoes. Simmer for a further 5 – 10 minutes until the sauce has thickened a little, then add the basil and season to taste
3) Place the pasta in a pan of boiling water and cook as per the instructions on the packet
4) While the pasta is cooking place a little oil in a frying pan on a medium heat. Place the meatballs in the pan and cook until golden on all sides and cooked through
5) Serve the vegetarians the pasta and sauce with some cubed mozzarella stirred through
6) Serve the meat eaters with the pasta and sauce and meatballs
7) Sit back and be amazed at how clever you are!!!!