GLUTEN-FREE MID­WEEK MEALS

Gluten-free cook­ing doesn’t have to mean buy­ing spe­cialised ingredients or pre­par­ing sep­a­rate meals. These four fill­ing din­ners are free of gluten and loaded with flavour, so no-one has to miss out

Super Food Ideas - - CONTENTS -

GLUTEN-FREE MINI PORK SCH­NITZELS WITH POTATO AND OR­ANGE SALAD

SERVES 4 PREP 30 MIN­UTES (PLUS 15 MIN­UTES RE­FRIG­ER­A­TION) COOK 15 MIN­UTES

2½ cups fresh gluten-free bread­crumbs (see notes) 1 small bunch chives, thinly sliced 1 ta­ble­spoon gluten-free all-pur­pose pep­per sea­son­ing 2 eggs 300g pork fil­let, thinly sliced 500g packet baby red pota­toes, halved 200g green beans, trimmed ¼ cup ex­tra vir­gin olive oil 1 cup seed­less red grapes, halved 2 or­anges, peeled, sliced into rounds Lemon wedges and fresh flat-leaf pars­ley leaves, to serve Mus­tard Dress­ing 1 ta­ble­spoon gluten-free whole­grain mus­tard 2 ta­ble­spoons plain Greek-style yo­ghurt 2 ta­ble­spoons ap­ple cider vine­gar 2 ta­ble­spoons ex­tra vir­gin olive oil

1 Make Mus­tard Dress­ing Place mus­tard, yo­ghurt, vine­gar and oil in a large bowl. Sea­son with salt and pep­per. Whisk well to com­bine. Set aside. 2 Com­bine bread­crumbs, chives and sea­son­ing to­gether on a large plate. Sea­son with salt and pep­per. 3 Whisk eggs with 1 ta­ble­spoon water in a large shal­low bowl. Sea­son with salt and pep­per. Whisk to com­bine. Dip 1 piece of pork in egg mix­ture. Coat in bread­crumb mix­ture, press­ing firmly to se­cure. Re­peat with re­main­ing pieces of pork. Place on a large bak­ing pa­per-lined tray. Re­frig­er­ate for 15 min­utes. 4 Mean­while, place potato in a large saucepan of water. Bring to the boil over high heat. Boil for 12 min­utes, adding beans in the last 1 minute of cook­ing time. Drain well. Add to dress­ing in bowl. Toss well to com­bine. 5 Heat oil in a large non-stick fry­ing pan over medium-high heat. Cook pork, in 2 batches, for 3 min­utes each side or un­til golden and cooked through. Drain on pa­per towel. 6 Add grape and or­ange to potato salad. Gen­tly toss to com­bine. Serve with lemon wedges and sch­nitzels, sprin­kled with pars­ley leaves. NU­TRI­TION: (per serve) 2550kj; 31.6g fat; 5.4g sat fat; 28.2g pro­tein; 48g carbs; 9g fi­bre; 177mg chol; 1222mg sodium.

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