Shopping Cart -

Your cart is currently empty.
Continue Shopping
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
AU
Pocketmags Digital Magazines
   You are currently viewing the Australia version of the site.
Would you like to switch to your local site?
Digital Subscriptions > Gluten-Free Heaven > Gluten-Free Heaven July 2019 > Midweek MEALS

Midweek MEALS

Make crowd-plea sing gluten-free dishes…
Tomato and red pepper tart P61
Broad bean, saffron and new potato salad P64
Coconut shrimp P65
Barbecued shrimp and chorizo jambalaya P60

Teriyaki tofu and pineapple salsa tacos

GF DF EF V

Serves 2 | Prep 15 mins | Cook 10 mins | Calories 419 (per serving)

1 pack of Cauldron

Teriyaki Tofu Pieces

1 tbsp olive oil

200g (7oz) pineapple, cut into thick slices

1 jalapeno, deseeded, finely chopped

8 cherry tomatoes, finely chopped

¼ red onion, peeled, finely chopped

1 tsp mint, finely chopped

¼ tsp salt

¼ tsp freshly ground black pepper

TO SERVE

4 corn tortillas, grilled

3 tbsp vegan yoghurt, mixed with

1 tsp lime zest

16 coriander leaves

1 tbsp peanuts, chopped

1 Brush a griddle pan with olive oil and place on a high heat. Add the tofu and the pineapple to the pan and cook for 5 minutes, until the pineapple is charred. Set aside.

2 Remove the pineapple and roughly chop. Place in a bowl with the jalapeno, cherry tomatoes, red onion, mint, salt and pepper to make the pineapple salsa. Mix until combined.

3 To serve, top each tortilla with the pineapple salsa, tofu, a drizzle of the vegan yoghurt, coriander leaves and chopped peanuts.

Smoked haddock fishcakes

By Louise Hurst (www.nordickitchenstories.co.uk)

GF SF

Serves 4 | Prep 30 mins | Cook 30 mins | Calories 427 (per serving)

450g (1lb) undyed smoked haddock

500g (1lb 1oz) Maris

Piper potatoes

2 free-range egg yolks

2 tbsp chopped parsley

2 tbsp chopped dill,

plus extra to garnish

4 spring onions

2 tbsp capers, chopped grated zest of 1 lemon

1 tbsp butter

2 tbsp olive oil

250g (9oz) spinach, washed

FOR THE SAUCE

3 tbsp dry white wine

1 tbsp lemon juice

1 small shallot, peeled, finely diced 2 tbsp créme fraîche

15g (½oz) unsalted butter, chilled, cut into very small dices

1 Cook the potatoes in a saucepan of salted boiling water until tender, approximately 15 minutes. Drain well and mash, set to one side. Preheat the oven to 170ºC/Gas Mark 3.

2 Meanwhile if you have a steamer, steam the haddock until just cooked through. If you don’t, place in a deep baking tray with 4 tbsp water and cover with foil. Bake in a the oven for 15 minutes or until just cooked through – this will depend on the thickness of the fillet. Slice the white part of the spring onions finely and sauté in a little butter until soft.

READ MORE
Purchase options below
Find the complete article and many more in this issue of Gluten-Free Heaven - Gluten-Free Heaven July 2019
If you own the issue, Login to read the full article now.
Single Issue - Gluten-Free Heaven July 2019
$7.99
Or 799 points
Annual Digital Subscription
Only $ 5.50 per issue
SAVE
31%
$65.99
Or 6599 points
Monthly Digital Subscription
Only $ 5.99 per issue
SAVE
25%
$5.99
Or 599 points

View Issues

About Gluten-Free Heaven

Welcome to the latest issue of Gluten-Free Heaven, to perfectly coincide with the latest reign of sun to fall on our shores. This month we take al fresco dining to another level, with delicious and classic recipes that make eating outdoors so much more fun. To add to that, we have a selection of picnic goodies up for winning including an electric cool bag, a delightful picnic blanket and a soda stream with exciting summery flavours to enjoy in the garden! Also this issue, we put gluten-free booze to the test, try a seven-day gut reset, enjoy a summery fruit burst and discover the best first foods for tiny taste buds. We also have the latest products, news and seasonal info you'll find in every issue.