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Gluten-Free Recipes: Burgers, Salads And Crumbles Just In Time For Spring

Eating gluten-free? Then check out these simple and tasty recipes for some mealtime inspiration…

Pulled Pork with Quick Chipotle Beans
Pulled pork is one of the easiest joints of meat to cook - you just season the pork shoulder joint and slide it into the oven, leaving it to roast slowly all day. Serve with these smoky, spicy beans, some plain boiled rice, avocado, lettuce and a spoonful of sour cream on the side. Serves 4-6, with leftover pork.



Ingredients
pork shoulder joint, approx 1.6kg
salt and pepper
400g tin borlotti beans (or other beans of your choice)
400g tin chopped tomatoes
your favourite chipotle chilli sauce, to taste (check the label  to make sure it’s gluten-free)

Method
Turn the oven up to as high as it will go - around gas mark 8-9 or 220ºC. Lay the pork shoulder, skin-side up, on a shallow roasting tray and season with salt and pepper. Roast in the hot oven for 25 minutes and then turn the oven down to gas mark 3/170ºC. Continue to cook slowly for 5 hours, or until the meat is tender and can be shredded with a fork. Take out of the oven and leave to rest while you make the beans.

Drain the tin of borlotti beans and tip them into a small saucepan, along with the tomatoes and the chipotle chilli sauce. Gently heat through, stirring, until the beans are thoroughly heated and the tomatoes have thickened. Taste, adding some salt if you need to.

When you’re ready to eat, ‘pull’ the pork shoulder apart with a couple of forks and serve with the beans, some boiled rice, salad and more chipotle sauce on the side.

Smoked Mackerel Fishcakes with Oats
You can use rice crumbs or blitz a gluten-free loaf of bread to make breadcrumbs, but you can also coat fishcakes in oats, for a crunchy texture and nutty flavour. Oats are naturally gluten-free but because of some production techniques they can be contaminated with gluten. Just make sure you buy gluten-free oats. Makes 6 fishcakes



Ingredients
600g Maris Piper potatoes, peeled and cubed
2 tsp gluten-free horseradish sauce
handful fresh parsley, chopped finely
2 spring onions, washed, trimmed and chopped finely
2 smoked mackerel fillets, boneless if possible
30g gluten-free oats
1 egg, beaten

Method
Boil the potatoes in slightly salted water until tender. Drain and mash. Stir in the horseradish sauce, parsley and the chopped spring onions and leave to cool. Once cooled, peel the skin off the mackerel fillets and flake the fish into the mash.

Tip the oats into a bowl and beat the egg into another bowl. Pick up a small handful of the mashed potato mixture and form into a fishcake with your hands. Dip into the beaten egg and then into the oats. Repeat for the rest of the fishcakes and gently fry in a little oil for about 5 minutes per side.



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Gluten-free Burgers
You might think that eating a burger without the bun makes it gluten-free, but some burger recipes contain breadcrumbs. This recipe is gluten-free, with the onions providing moisture and sweetness. You can use any minced meats you like - try serving them wrapped in a lettuce leaf, with gherkins, cheese and gluten-free tomato ketchup and mustard. Makes 6 burgers.



Ingredients
drizzle of olive oil, or cooking fat or your choice
1 small onion, peeled and finely chopped
pinch of salt
400g minced beef (or lamb, turkey or pork)
handful fresh parsley leaves, chopped finely

Method
Heat the oil in a medium-sized frying pan and gently fry the onion, with the pinch of salt, until softened. Tip into a bowl and allow to cool. Once the onion is cool, add the minced meat and the parsley and mix until just combined. Separate the mixture into 6 patties and form into a burger shape, using your hands. Fry for 5-6 minutes on each side, until golden and cooked all the way through. Check they’re cooked thoroughly before serving.

Almond and Oat Fruit Crumble
If you’re eating gluten free, you don’t need to avoid crunchy puddings altogether. Try this fruity crumble that combines ground almonds and oats. Crumbles are definitely not just for the winter.  Serves 4



Ingredients
100g ground almonds
50g gluten free oats
50g butter
3 tbsp demerara sugar + 1 tbsp for sprinkling at the end
300g peeled, cored and roughly chopped apples
100g blueberries

Method
Tip the ground almonds and oats into a mixing bowl and rub in the butter until it forms a lumpy breadcrumb-like texture. Stir in the 3 tbsp sugar and set to one side.

Gently heat the chopped apple and blueberries, with a little splash of water, in a pan until the apple just starts to soften. Tip the fruit mixture into a medium-sized oven-proof dish and then sprinkle the crumble mixture on top.

Bake at gas mark 7/220ºC/425ºF for 20-25 minutes, or until the topping has started to turn golden and the fruit is bubbling up underneath. Great served with a little custard, cream or vanilla ice cream.