Pork Chops and Maple Syrup Apples
1 kg cauliflower, trimmed, cut into small florets
4 pork cutlets
20g dairy free butter
1 tablespoon olive oil
1/2 cup apple juice
2 tablespoons lemon juice
1/2 small onion, chopped
2 green apples, peeled, cut into wedges
2 tablespoons maple syrup
1 tablespoon fresh sage, shredded
30g dairy free butter
Preheat oven to 180c. Bring a large saucepan of water to the boil. Add cauliflower florets and cook for 10 to 15 minutes or until very tender.
Meanwhile, season pork with salt and pepper. Heat butter and oil in a large frying pan over medium high heat. Add cutlets, in batches if necessary, and cook for 2-3 minutes each side until well browned, Transfer to a baking dish and place in oven.
Add juice to frying pan and stir well over high heat to dissolve meat juices, cook until liquid is reduced by half. Add onion, apple, maple syrup and sage. Simmer for 5 minutes. Pour sauce over pork and return to the oven.
Drain cauliflower and return to saucepan with the extra butter, mash well. Season with salt and pepper serve with pork.
Spicy devilled sausages
500g gluten free beef or pork sausages
1 tablespoon olive oil
1/2 cup (125ml) water
1 teaspoon soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon mustard
1/4 teaspoon cayenne pepper (or to taste)
2 tablespoons tomato paste
1 tablespoon brown sugar
Heat oil in pan and brown sausages until cooked. Drain any excess oil from pan.
Combine all other ingredients with the water to make a sauce.
Add to sausages stir until sauce begins to boil then reduce heat to a simmer, stirring occasionally for about 10 mins.
Serve with either a potato, sweet potato mash or on a bed of steamed rice with vegetables.
500g pork mince
1/3 cup chopped fresh basil
1 each onion, red capsicum, thinly sliced
2 1/2 teaspoon smoked paprika
1 1/2 cup Arborio rice
4 cup gluten free beef stock
3/4 cups frozen baby pea, thawed
Combine mince and basil in a bowl. Using your hands, mix well to combine. Shape into 20 small meatballs.
Heat 1 tablespoon olive oil in a frying pan or paella pan over medium heat. Add meatballs and cook, turning often for 5 min or until browned all over. Remove and set aside. Add onion and capsicum to pan, cook 5 min. add paprika and Arborio rice and stir for 1 min.
Pour over stock, bring to the boil. Return the meatball to the pan and simmer for 17 min, stirring occasionally. Add pea and cook for a further 5 min or until rice is cooked through and all liquid has been absorbed. Garnish with basil leaves and serve with lemon wedges.
Pea and Ham Soup
1 each onion, carrot and celery stalk, chopped
2 garlic cloves, chopped
1 bay leaf
1 large smoked ham hock
4 cup chicken stock
1 1/2 dried green split peas
2 cups frozen baby green peas, defrosted
Heat 1 tablespoon oil in a large deep saucepan over medium-heat. Add onion, carrot, celery, garlic and bay leaf, cook for 10 min. add ham hook, stock, split peas and 6 cup of water, bring to the boil, and reduce heat to low. Cover and cook for 1 1/1 – 2 hours or until ham is falling off the bone.
Remove ham hock and set aside to cool slightly. Discard bay leaf. Add frozen peas and cook for 2 min. allow soup to cool slightly, then blend in batches in a blender until smooth. Return soup to pot.
Remove meat from the bone and shred, discarding any skin and fat. Return all but 1/2 cup meat to the soup. Season to taste. Garnish with remaining ham and extra baby peas.
Macaroni cheese with ham and corn
1 cup gluten free macaroni
30 g dairy free margarine
1 tablespoon plain gluten free flour
300ml soy milk
100g gluten free ham, chopped
1 cup fresh or frozen corn kernels
100g broccoli, cut into small florets
40g dairy free soy cheese
1 tablespoon chopped fresh parsley
Cook the macaroni in a saucepan of rapidly boiling water until almost cooked, then drain well.
Melt the margarine in a saucepan over medium heat. Add the flour and cook, stirring, for 1 minute. Remove from the heat and stir in the milk. Return to the heat and cook, stirring the sauce comes to the boil.
Add the ham, corn and broccoli and cook, stirring occasionally, for 10 minutes or until the vegetables are soft. Stir in the grated cheese, parsley and macaroni and cook until the cheese melts.