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Digital Subscriptions > Gluten-Free Heaven > Gluten-Free Heaven May > BBQ&SALAD Recipes

BBQ&SALAD Recipes

Try a new take on sausages and burgers…

T-bone steak and coleslaw

Recipe development and food photography © Stockfood, The Food Media Agency

MAKE SURE THE STEAK IS REMOVED FROM THE FRIDGE 1 HOUR BEFORE COOKING

GF SF

Serves 4 | Prep 20 mins | Cook 10 mins | Calories 598 (per serving)

60g (2oz) butter, softened

2 tbsp rosemary leaves

1 garlic clove, peeled, minced

2 tbsp sunflower oil

1 T-bone steak, 675g (1lb 6oz) trimmed of excess fat

150g (5oz) plain yoghurt

FOR THE COLESLAW

3 tbsp mayonnaise juice of ½ a lemon

1 tsp Dijon mustard

1 white cabbage, shredded

2 large carrots, peeled, shredded salt and freshly ground black pepper

1 Preheat the oven to 230°C/Gas Mark 8.

2 Mash together the softened butter, rosemary and garlic in a small bowl.

3 Heat the sunflower oil in a large cast-iron pan set over a high heat until just starting to smoke. Season the steak with salt and pepper on both sides.

4 When the pan is ready, carefully lay the steak into it. Cook until browned all over, about 4 minutes on each side.

5 Top with some of the herb butter and transfer to the oven, roasting until the steak registers 57°C (135ºF) on a meat thermometer for medium-rare, about 8-10 minutes; roast for longer for more well-done meat.

6 Remove from the oven and transfer to a plate. Top with the remaining herb butter and loosely cover with foil, letting it rest for at least 10 minutes.

7 Whisk together the yoghurt, mayonnaise, lemon juice, mustard, a splash of water, and some salt and pepper to taste in a mixing bowl.

8 Add the cabbage and carrot, stirring to combine with the dressing.

9 When ready to serve, transfer the steak to a chopping board and serve with the coleslaw on the side.

Grilled vegetable steaks

By Jack Daniel’s (www.jackdanielsbbqsauces.com)

GF DF EF V

Serves 4 | Prep 10 mins | Cook 20 mins | Calories 161 (per serving)

1 cauliflower

1 cabbage

1 bottle of Jack Daniel’s® Full Flavor Smokey Barbecue Sauce

1 With clean hands, slice the cauliflower into steaks and the cabbage into wedges.

2 Place the cauliflower steaks and the cabbage on a hot grill.

3 Brush with the barbecue sauce. Cook for 3-4 minutes, then turn. Repeat 2-3 times until a crust develops on the cauliflower and cabbage wedges, then serve immediately.

Chicken wings

By Jack Daniel’s (www.jackdanielsbbqsauces.com)

GF DF EF

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About Gluten-Free Heaven

Welcome to the latest spring edition of Gluten-Free Heaven. And what does spring bring apart from less clouds and more pretty flowers. Well, for one, it brings out the barbecue. We have 20 great recipes that will give you some grilltastic ideas on how to get the most out of your outdoor cooking skills, while we also put a few of the lesser known gluten-free bangers and sausages to the test! Secondly, the idea of hearty and warming dishes may not be at the forefront of your minds any more, while light, fresh and fragrant might be more to your liking? We have some wonderful spring recipes that will tick those garden-fresh cravings. Lastly, food aside, what can be better in spring in the garden than a delicious and refreshing cocktail? Nothing right? So we have a selection of fantastic and simple drinks to really get you in the spring mood! Also this issue, we see how you can feed a family of 4 for £30 a week on, discover how to regain your identity as a coeliac, give strawberries the early-season once-over and see how the boys at The White Rabbit Pizza company have woven their magic into the free-from aisle. Enjoy!