Gluten-free family dinners

Ingredients

• potatoes — 4 large
• bacon — 150g
• cheddar — 150g grated
• sour cream — 1/2 cup
• frozen corn — 1 cup
• spring onion — 3

Method

1. Microwave then oven-crisp potatoes.
2. Fry bacon.
3. Split and top at the table.

Ingredients

• sausages — 8
• potatoes — 600g
• pumpkin — 400g
• red onion — 1
• olive oil — 2 tbsp

Method

1. Everything on one tray, oil and season.
2. Bake 200°C 40 min, turning once.

Ingredients

• barramundi fillets — 4
• mixed salad leaves — 1 bag
• lemon — 1
• cherry tomatoes — 200g
• olive oil — 2 tbsp

Method

1. Pan-fry barramundi skin-side down until crisp, flip briefly.
2. Toss salad with tomatoes and olive oil.
3. Serve fish with salad and a lemon wedge.

Ingredients

• steak — 600g
• capsicum — 2
• red onion — 1
• zucchini — 1
• rice — 2 cups
• olive oil — 2 tbsp

Method

1. Cube beef and veg, thread skewers.
2. BBQ or grill, turning.
3. Serve with rice.

Ingredients

• chuck steak — 800g
• coconut cream — 800ml tin
• rendang curry paste — 4 tbsp
• kaffir lime leaves — 4
• palm sugar — 1 tbsp
• rice — 2 cups

Method

1. Cut beef into large chunks.
2. Fry rendang paste in a little coconut cream until fragrant and the oil separates.
3. Add beef, stir to coat and brown lightly.
4. Pour in remaining coconut cream and lime leaves.
5. Simmer uncovered on low, stirring occasionally, 1.5-2 hours.
6. Continue cooking until the sauce reduces right down and turns deep brown and thick, coating the beef.
7. Stir in palm sugar in the last 10 min, season to taste.
8. Cook rice, serve rendang over the top.

Ingredients

• steak — 600g
• mushrooms — 300g
• sour cream — 300ml
• onion — 1
• paprika — 2 tsp
• rice — 2 cups

Method

1. Sear beef strips, set aside.
2. Cook onion and mushrooms, add paprika.
3. Return beef with sour cream, serve on rice.

Ingredients

• beef mince — 500g
• taco shells — 12
• lettuce — 1/2 head
• tomato — 2
• cheddar — 150g grated
• taco seasoning — 1 sachet

Method

1. Brown mince, add seasoning and a splash of water.
2. Warm shells in oven.
3. Chop lettuce and tomato, grate cheese.
4. Assemble at the table.

Ingredients

• bratwurst sausages — 6
• sauerkraut — 400g jar
• potatoes — 600g
• wholegrain mustard — 2 tbsp

Method

1. Boil potatoes.
2. Pan-fry sausages until browned and cooked through.
3. Warm sauerkraut through.
4. Serve together with mustard.

Ingredients

• pork mince — 500g
• rice vermicelli — 250g
• fish sauce — 3 tbsp
• lime — 1
• carrot — 1
• lettuce — 1
• mint — 1/2 bunch

Method

1. Mix pork mince with a splash of fish sauce, form into small patties.
2. Pan-fry or grill patties until charred and cooked through.
3. Cook vermicelli, rinse under cold water.
4. Whisk remaining fish sauce with lime juice and a little water for dipping sauce.
5. Julienne carrot, shred lettuce.
6. Serve patties over noodles with herbs and dipping sauce.

Ingredients

• chicken thighs — 600g
• butter chicken simmer sauce — 1 jar
• rice — 2 cups
• greek yoghurt — 2 tbsp
• coriander — 1/2 bunch

Method

1. Brown chicken pieces.
2. Add sauce, simmer 15 min.
3. Cook rice.
4. Finish with yoghurt and coriander.

Ingredients

• lamb shoulder — 1.2kg
• jerk seasoning — 3 tbsp
• sweet potato — 600g
• onion — 1
• chicken stock — 500ml
• rice — 2 cups

Method

1. Rub lamb all over with jerk seasoning, ideally a few hours ahead or overnight.
2. Brown lamb on all sides in a heavy pot.
3. Add onion, stock and sweet potato chunks.
4. Cover and cook low 3 hours until lamb is falling apart.
5. Shred lamb, reduce the sauce if too thin.
6. Cook rice, serve lamb and sauce over the top.

Ingredients

• chickpeas — 800g tin
• diced tomatoes — 400g tin
• onion — 1
• garam masala — 2 tsp
• garlic — 2 cloves
• rice — 2 cups

Method

1. Sauté onion and garlic with garam masala.
2. Add tomatoes and chickpeas, simmer 15 min.
3. Cook rice, serve curry over the top.

Ingredients

• chicken thighs — 400g
• carrot — 2
• celery — 2 stalks
• onion — 1
• chicken stock — 1.5L
• risoni — 1 cup

Method

1. Sauté onion, carrot, celery.
2. Add stock and chicken, simmer 20 min.
3. Shred chicken, add risoni, cook 10 min.

Ingredients

• chicken thighs — 800g
• mushrooms — 300g
• diced tomatoes — 400g tin
• white wine — 1/2 cup
• onion — 1
• tarragon — 1 tsp
• potatoes — 600g

Method

1. Brown chicken thighs, set aside.
2. Soften onion and mushrooms in the same pan.
3. Add wine, simmer 2 min, then tomatoes and tarragon.
4. Return chicken, cover and simmer 25 min until cooked through.
5. Boil potatoes, serve alongside.

Ingredients

• chicken thighs — 700g
• greek yoghurt — 1/2 cup
• garam masala — 2 tbsp
• diced tomatoes — 400g tin
• cream — 150ml
• garlic — 2 cloves
• rice — 2 cups

Method

1. Marinate chicken in yoghurt and half the garam masala, 20 min if time allows.
2. Pan-fry chicken pieces until charred, set aside.
3. Fry garlic and remaining garam masala until fragrant.
4. Add tomatoes, simmer 10 min.
5. Stir in cream and return chicken, simmer 10 min until cooked through.
6. Cook rice, serve curry over the top.

Ingredients

• beef mince — 500g
• kidney beans — 400g tin
• diced tomatoes — 400g tin
• cornmeal — 1 cup
• milk — 1 cup
• eggs — 1
• cheddar — 100g grated

Method

1. Brown mince, add tomatoes and beans, simmer 20 min.
2. Mix cornmeal, milk, egg and half the cheddar for the cornbread batter.
3. Pour into a greased tin, top with remaining cheese.
4. Bake 200°C 20 min until golden and a skewer comes out clean.
5. Serve chilli with a wedge of cornbread.

Ingredients

• beef mince — 600g
• potatoes — 800g
• carrot — 2
• onion — 1
• beef stock — 300ml
• frozen peas — 1 cup
• butter — 40g

Method

1. Brown mince with onion and carrot.
2. Add stock, simmer 15 min until thickened.
3. Boil and mash potatoes with butter.
4. Layer mince in a dish, top with mash.
5. Bake 200°C 20 min until golden on top.
6. Boil peas, serve alongside.

Ingredients

• chicken drumsticks — 1kg
• onion — 3
• berbere spice — 3 tbsp
• butter — 50g
• eggs — 4
• rice — 2 cups

Method

1. Cook onions very slowly in a dry pot, stirring often, 15-20 min until deeply softened.
2. Add butter and berbere spice, cook 2 min until fragrant.
3. Add chicken drumsticks, stir to coat.
4. Add a cup of water, cover and simmer 35-40 min until chicken is tender.
5. Boil eggs separately, peel.
6. Add whole boiled eggs to the pot for the last 10 min to soak up sauce.
7. Cook rice, serve chicken, eggs and sauce over the top.

Ingredients

• pork belly — 600g
• tamarind soup mix — 1 sachet
• green beans — 200g
• eggplant — 1
• tomato — 2
• onion — 1
• rice — 2 cups

Method

1. Simmer pork belly in water with onion and tomato 45 min until tender, skimming as needed.
2. Stir in tamarind soup mix.
3. Add eggplant, simmer 10 min.
4. Add green beans, cook a further 5 min until just tender.
5. Taste and adjust sourness/seasoning.
6. Cook rice, serve alongside the soup.

Ingredients

• fish fillets — 4
• frozen chips — 750g
• frozen peas — 2 cups
• lemon — 1

Method

1. Oven chips per packet.
2. Bake or pan-fry fish.
3. Boil peas, serve with lemon.

Ingredients

• chuck steak — 800g
• paprika — 2 tbsp
• onion — 2
• capsicum — 1
• beef stock — 500ml
• tomato paste — 2 tbsp
• sour cream — 1/2 cup

Method

1. Cut beef into chunks, brown in batches, set aside.
2. Soften onion and capsicum in the same pot.
3. Stir in paprika and tomato paste, cook 1 min.
4. Return beef, add stock, bring to a simmer.
5. Cover and cook low 1.5-2 hours until beef is very tender, stirring occasionally.
6. Reduce sauce uncovered if needed until thick.
7. Serve with a dollop of sour cream.

Ingredients

• white fish — 4 fillets
• tomato — 3
• cucumber — 1
• feta — 150g
• olive oil — 3 tbsp
• oregano — 1 tsp

Method

1. Pan-fry or grill fish.
2. Chop tomato and cucumber, toss with olive oil and oregano.
3. Top salad with a block of feta, serve with fish.

Ingredients

• chicken thighs — 800g
• jerk seasoning — 3 tbsp
• rice — 2 cups
• kidney beans — 400g tin
• coconut cream — 200ml tin
• spring onion — 3

Method

1. Rub chicken thighs generously with jerk seasoning.
2. Grill or pan-fry chicken until charred and cooked through.
3. Cook rice with coconut cream and kidney beans instead of plain water.
4. Serve chicken over the rice and peas, scattered with spring onion.

Ingredients

• rice — 3 cups cooked
• kimchi — 1 cup
• bacon — 150g
• eggs — 2
• spring onion — 3
• sesame oil — 1 tbsp

Method

1. Fry bacon until crisp.
2. Add rice and kimchi, fry until heated through.
3. Push aside, fry eggs.
4. Top rice with egg, spring onion and a drizzle of sesame oil.

Ingredients

• lamb chops — 8
• potatoes — 800g
• broccoli — 1 head
• olive oil — 2 tbsp

Method

1. Roast potatoes 200°C 40 min.
2. Grill chops 4 min a side.
3. Steam broccoli.

Ingredients

• lamb mince — 500g
• cumin — 2 tsp
• garlic — 2 cloves
• parsley — 1/2 bunch
• rice — 2 cups
• greek yoghurt — 1/2 cup

Method

1. Mix lamb mince with cumin, garlic and chopped parsley.
2. Shape into small sausage-like koftas around skewers (or freeform).
3. Pan-fry or grill, turning, until browned and cooked through.
4. Cook rice.
5. Serve koftas over rice with a dollop of yoghurt.

Ingredients

• lamb shoulder — 800g
• greek yoghurt — 1/2 cup
• garam masala — 2 tbsp
• diced tomatoes — 400g tin
• onion — 2
• ginger — 1 knob
• rice — 2 cups

Method

1. Cut lamb into chunks, brown in batches, set aside.
2. Soften onion and ginger, stir in garam masala, cook 1 min.
3. Return lamb, add tomatoes and a cup of water.
4. Cover and simmer low 1.5 hours until lamb is very tender.
5. Stir in yoghurt in the last 5 min, warm through gently without boiling.
6. Cook rice, serve curry over the top.

Ingredients

• whole chicken — 1.6kg
• rice — 2 cups
• beef mince — 300g
• almonds — 1/4 cup
• cinnamon — 1 tsp
• allspice — 1 tsp
• onion — 1

Method

1. Simmer whole chicken in water with onion and spices 45-60 min until cooked through.
2. Remove chicken, reserve the poaching stock.
3. Shred chicken meat off the bone once cool enough to handle.
4. Fry beef mince with cinnamon and allspice until browned.
5. Toast almonds separately until golden.
6. Cook rice in the reserved chicken stock for extra flavour.
7. Fold shredded chicken and spiced mince through the rice.
8. Top with toasted almonds to serve.

Ingredients

• white fish — 4 fillets
• lemon — 1
• dill — 1/2 bunch
• potatoes — 600g
• green beans — 300g
• butter — 40g

Method

1. Wrap fish with lemon, dill, butter in baking paper.
2. Bake 180°C 15 min.
3. Serve with boiled potatoes and beans.

Ingredients

• chuck steak — 800g
• massaman curry paste — 4 tbsp
• coconut cream — 800ml tin
• potatoes — 500g
• peanuts — 1/2 cup
• tamarind paste — 2 tbsp
• palm sugar — 1 tbsp
• rice — 2 cups

Method

1. Cut beef into large chunks.
2. Fry curry paste in a little coconut cream until the oil separates and it smells fragrant.
3. Brown the beef in the paste.
4. Add remaining coconut cream, bring to a simmer.
5. Cover and simmer low 1.5-2 hours until beef is fork-tender, stirring occasionally.
6. Add potatoes in the last 30 min, cook until soft.
7. Stir in tamarind paste, palm sugar and peanuts.
8. Taste and adjust seasoning — should be rich, sweet, sour and salty.
9. Cook rice, serve curry over the top.

Ingredients

• beef mince — 500g
• rice — 2 cups
• black beans — 400g tin
• corn — 1 cup
• cheddar — 150g grated
• avocado — 1

Method

1. Cook rice.
2. Brown mince with taco seasoning.
3. Warm beans and corn.
4. Bowl up rice, mince, beans, corn, cheese and avocado.

Ingredients

• beef mince — 500g
• kidney beans — 400g tin
• diced tomatoes — 400g tin
• onion — 1
• rice — 2 cups
• mild chilli powder — 1 tsp
• sour cream — 1/2 cup

Method

1. Brown mince and onion.
2. Add tomatoes, beans, chilli; simmer 20 min.
3. Serve on rice with sour cream.

Ingredients

• arborio rice — 1.5 cups
• mushrooms — 400g
• chicken stock — 1L
• white wine — 1/2 cup
• parmesan — 80g
• butter — 40g
• onion — 1

Method

1. Bring stock to a gentle simmer in a separate pot, keep warm.
2. Sauté mushrooms until golden, set aside.
3. Soften onion in butter, add rice, stir 1 min to toast.
4. Add wine, stir until absorbed.
5. Add warm stock a ladle at a time, stirring often and waiting for each addition to absorb before adding more.
6. Continue for 18-20 min until rice is creamy and just tender.
7. Stir mushrooms back through with parmesan.
8. Rest 2 min off the heat before serving.

Ingredients

• paneer — 400g
• spinach — 2 bunches
• cream — 100ml
• garlic — 2 cloves
• garam masala — 1 tbsp
• rice — 2 cups

Method

1. Blanch spinach briefly, blend to a rough purée.
2. Pan-fry paneer cubes until lightly golden, set aside.
3. Fry garlic and garam masala until fragrant.
4. Add spinach purée and cream, simmer 5 min.
5. Fold paneer through, warm through gently.
6. Cook rice, serve alongside.

Ingredients

• potatoes — 800g
• chicken breast — 500g
• diced tomatoes — 400g tin
• smoked paprika — 2 tsp
• garlic — 2 cloves
• mayonnaise — 1/3 cup

Method

1. Roast or fry potato chunks until crisp.
2. Pan-fry chicken, slice.
3. Simmer tomatoes with paprika and garlic for the sauce.
4. Serve potatoes and chicken with sauce and a dollop of mayonnaise.

Ingredients

• pork chops — 4
• apples — 2
• potatoes — 800g
• butter — 50g
• green beans — 300g

Method

1. Pan-fry chops, rest.
2. Soften apple slices in the pan.
3. Serve with mash and beans.

Ingredients

• chicken thighs — 800g
• piri piri sauce — 1/3 cup
• garlic — 2 cloves
• lemon — 1
• potatoes — 600g
• mixed salad leaves — 1 bag

Method

1. Mix piri piri sauce, garlic and lemon juice, coat chicken.
2. Marinate 20 min if time allows.
3. Grill or bake chicken 200°C 30-35 min until cooked through.
4. Roast or boil potatoes alongside.
5. Serve with salad.

Ingredients

• prawns — 400g
• chorizo — 2
• rice — 2 cups
• chicken stock — 1L
• capsicum — 1
• frozen peas — 1 cup
• smoked paprika — 2 tsp

Method

1. Fry chorizo, add rice and paprika.
2. Add stock gradually, no stirring.
3. Add prawns and peas last 8 min.

Ingredients

• chicken thighs — 800g
• diced tomatoes — 400g tin
• olives — 1/2 cup
• garlic — 3 cloves
• thyme — 1 tsp
• potatoes — 600g

Method

1. Brown chicken thighs, set aside.
2. Soften garlic in the same pan.
3. Add tomatoes, olives and thyme, return chicken.
4. Cover and simmer 30 min until chicken is cooked through.
5. Boil potatoes, serve alongside.

Ingredients

• whole chicken — 1.6kg
• potatoes — 800g
• carrot — 3
• pumpkin — 400g
• olive oil — 2 tbsp
• rosemary — 2 sprigs

Method

1. Roast chicken 190°C ~75 min.
2. Roast veg in oil last 45 min.
3. Rest chicken 10 min, carve.

Ingredients

• salmon — 4 fillets
• potatoes — 800g
• frozen peas — 2 cups
• butter — 50g
• lemon — 1

Method

1. Boil and mash potatoes with butter.
2. Pan-fry salmon 3-4 min a side.
3. Boil peas.
4. Serve with lemon.

Ingredients

• sausages — 8
• potatoes — 800g
• gravy powder — 2 tbsp
• frozen peas — 2 cups
• butter — 50g

Method

1. Fry sausages.
2. Boil and mash potatoes.
3. Make gravy, boil peas.
4. Plate up.

Ingredients

• lamb mince — 500g
• potatoes — 1kg
• carrot — 2
• onion — 1
• frozen peas — 1 cup
• beef stock — 300ml
• butter — 50g

Method

1. Brown mince with veg, add stock, simmer.
2. Top with buttery mash.
3. Bake 200°C 25 min.

Ingredients

• lamb shoulder — 1.5kg
• garlic — 4 cloves
• rosemary — 3 sprigs
• potatoes — 800g
• carrot — 3
• olive oil — 2 tbsp

Method

1. Cut small slits in the lamb, push in garlic slivers and rosemary.
2. Rub with olive oil and season well.
3. Roast 160°C covered, 3 hours, until very tender.
4. Add potatoes and carrot around the lamb for the last 1 hour, uncovered, to roast and crisp.
5. Rest lamb 15 min before shredding or carving.
6. Serve with the roasted vegetables and pan juices.

Ingredients

• chicken thighs — 600g
• chorizo — 2
• rice — 2 cups
• chicken stock — 1L
• capsicum — 1
• smoked paprika — 2 tsp

Method

1. Brown chicken and sliced chorizo, set aside.
2. Soften capsicum, stir in paprika and rice.
3. Return chicken and chorizo, add stock.
4. Simmer covered 20 min until rice is tender and liquid absorbed.

Ingredients

• pork shoulder — 500g cubed
• cornflour — 1/2 cup
• pineapple pieces — 225g tin
• capsicum — 1
• tomato sauce — 1/3 cup
• white vinegar — 2 tbsp
• rice — 2 cups

Method

1. Toss pork in cornflour, shallow-fry in batches until golden and cooked through.
2. Whisk pineapple juice (reserved from the tin), tomato sauce, vinegar and a little sugar for the sauce.
3. Stir-fry capsicum briefly.
4. Add sauce and pineapple pieces, simmer until glossy and thickened.
5. Toss pork through the sauce.
6. Cook rice, serve alongside.

Ingredients

• chicken breast — 500g
• cashews — 1/2 cup
• capsicum — 1
• oyster sauce — 3 tbsp
• garlic — 2 cloves
• rice — 2 cups

Method

1. Cook rice.
2. Stir-fry chicken until browned.
3. Add capsicum, garlic and cashews, stir-fry 2 min.
4. Add oyster sauce, toss to coat, serve over rice.

Ingredients

• chicken thighs — 600g
• green curry paste — 3 tbsp
• coconut cream — 400ml tin
• green beans — 200g
• eggplant — 1
• fish sauce — 1 tbsp
• thai basil — 1/2 bunch
• rice — 2 cups

Method

1. Cook rice.
2. Fry curry paste in a splash of the coconut cream until fragrant.
3. Add chicken, brown on all sides.
4. Pour in remaining coconut cream, simmer 10 min.
5. Add beans and eggplant, cook until tender.
6. Season with fish sauce, finish with basil, serve over rice.

Ingredients

• white fish — 4 fillets
• red curry paste — 3 tbsp
• coconut cream — 400ml tin
• capsicum — 1
• kaffir lime leaves — 4
• fish sauce — 1 tbsp
• rice — 2 cups

Method

1. Cook rice.
2. Fry curry paste in a little coconut cream until fragrant.
3. Add remaining coconut cream and lime leaves, simmer 5 min.
4. Add capsicum, cook 3 min.
5. Gently slide in fish fillets, poach 6-8 min until just cooked.
6. Season with fish sauce, serve over rice.

Ingredients

• prawns — 400g
• mushrooms — 200g
• lemongrass — 2 stalks
• lime — 2
• fish sauce — 2 tbsp
• chicken stock — 1L
• thai chilli — 2

Method

1. Bruise lemongrass and simmer in stock 10 min to infuse.
2. Strain or leave lemongrass in for extra flavour (remove before serving).
3. Add mushrooms, simmer 5 min.
4. Add prawns, cook until just pink.
5. Season with fish sauce, lime juice and sliced chilli to taste.

Ingredients

• beef mince — 500g
• cumin — 2 tsp
• paprika — 1 tsp
• onion — 1
• rice — 2 cups
• greek yoghurt — 1/2 cup

Method

1. Grate onion finely, mix through mince with cumin and paprika.
2. Shape into small ovals.
3. Pan-fry meatballs until browned and cooked through.
4. Cook rice.
5. Serve meatballs over rice with a dollop of yoghurt.

Ingredients

• eggs — 8
• zucchini — 1
• capsicum — 1
• feta — 100g
• frozen peas — 1 cup

Method

1. Sauté veg.
2. Pour over whisked eggs, crumble feta.
3. Oven 180°C 20 min until set.

Ingredients

• potatoes — 400g
• cauliflower — 1/2 head
• frozen peas — 1 cup
• coconut cream — 400ml tin
• garam masala — 2 tsp
• cashews — 1/4 cup
• rice — 2 cups

Method

1. Sauté garam masala briefly to release aroma.
2. Add potatoes and cauliflower, stir to coat.
3. Add coconut cream and a splash of water, simmer 15 min until vegetables are tender.
4. Stir through peas and cashews, warm through.
5. Cook rice, serve curry over the top.

Ingredients

• corn chips — 250g
• black beans — 400g tin
• salsa — 1 jar
• cheddar — 200g grated
• avocado — 1
• sour cream — 1/2 cup

Method

1. Layer chips, beans, salsa, cheese.
2. Grill until melted.
3. Top with avocado and sour cream.

Ingredients

• pork belly — 600g
• fish sauce — 3 tbsp
• brown sugar — 3 tbsp
• eggs — 4
• garlic — 2 cloves
• rice — 2 cups

Method

1. Cook rice and boil eggs, peel.
2. Melt sugar in a pot until deep amber caramel.
3. Add pork and garlic, stir to coat.
4. Add fish sauce and enough water to cover, bring to a simmer.
5. Add boiled eggs, simmer uncovered 40 min until pork is tender and sauce has reduced.
6. Serve over rice.

Ingredients

• chicken thighs — 600g
• lemongrass — 2 stalks
• garlic — 2 cloves
• fish sauce — 2 tbsp
• rice — 2 cups

Method

1. Cook rice.
2. Finely chop lemongrass and garlic, rub over chicken with fish sauce.
3. Pan-fry chicken until charred and cooked through.
4. Slice, serve over rice.