Category: Summer

BBQ Steak Kebabs

BBQ Steak Kebabs

INGREDIENTS

  • 1/2C Soy Sauce (gluten free)
  • 1/3C Lemon Juice
  • 1/4C Garlic Infused Oil
  • 1/4C Olive Oil
  • 1 tsp Pepper, ground
  • 1 tsp Salt, ground
  • 650g Tenderised BBQ Steak
  • 16 Wooden Kebab Sticks

INSTRUCTIONS

  1. Add the soy sauce, lemon juice, garlic infused oil, olive oil, pepper, and salt to a bowl and mix.
  2. Cube the steak into 2×2 pieces approximately and add to the marinade.
  3. Marinade for a minimum of 30 minutes, up to 24 hours.
  4. Soak the kebab sticks in water for at least 1 hour before threading the steak.
  5. Add the steak cubes onto the wooden sticks, about 6 pieces per stick.
  6. Pre-heat the BBQ to high, then add the steak kebabs onto it. Cook for about 10 minutes until cooked through, turning occasionally to brown all four sides.
  7. Remove once cooked then serve while warm.

SERVE WITH

BBQ potatoes, BBQ carrots, and BBQ green vegetables, or serve with a green salad.

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BBQ Lemon and Butter Carrots

BBQ Lemon and Butter Carrots

INGREDIENTS

  • 2-3 Carrots, medium-large, chop lengthways and then 1.5cm wide
  • 1/4C Lemon, juiced
  • 1 Tbsp Butter
  • Pepper, to taste, about 1/4-1/2 tsp
  • Salt, to taste, about 1/4 tsp
  • Parsley, handful, finely diced

INSTRUCTIONS

  1. Line a bowl with two 30-40cm lengths of baking paper, making a cross.
  2. Add the carrots, butter, and lemon, along with the salt and pepper.
  3. Mix through.
  4. Fold over the baking paper to make a secure parcel.
  5. Place a 40cm piece of aluminum foil on your bench.
  6. Turn the parcel over, so that the fold faces the bottom, and place it into the middle of the aluminum foil. Fold your foil over the baking paper to make a secure parcel with the fold at the top.
  7. Place your parcel into a hot BBQ, aluminum foil fold side down, and cook for 20 minutes, until cooked through.
  8. Unfold your layers onto your serving dish or bowl.
  9. Scatter your parsley over the carrots, and serve while warm.
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BBQ Butter and Garlic (Oil) Potatoes

BBQ Butter and Garlic (Oil) Potatoes

INGREDIENTS

  • 4 Potatoes, medium-large, chopped into roughly 2x1cm cubes
  • 1 Tbsp Butter
  • 1 Tbsp Garlic Infused Oil
  • Salt, ground, to taste (about 1/4-1/2 tsp)
  • Pepper, ground, to taste (about 1/2 tsp)
  • Parsley, small handful, finely diced

INSTRUCTIONS

  1. Line a bowl with two 30-40cm lengths of baking paper, making a cross.
  2. Add the potatoes, butter, and garlic infused oil, along with the salt and pepper.
  3. Mix through.
  4. Fold over the baking paper to make a secure parcel.
  5. Place a 40cm piece of aluminum foil on your bench.
  6. Turn the parcel over, so that the fold faces the bottom, and place it into the middle of the aluminum foil. Fold your foil over the baking paper to make a secure parcel with the fold at the top.
  7. Place your parcel into a hot BBQ, aluminum foil fold side down, and cook for 20 minutes, until cooked through.
  8. Unfold your layers onto your serving dish or bowl.
  9. Scatter your parsley over the potatoes, and serve while warm.
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Tuna Avocado Wrap

Fresh: Tuna Avocado Wrap

INGREDIENTS

  • 425g Tuna in Spring Water, drained
  • 1 Avocado, mashed
  • 1 Tbsp Wholegrain Mustard
  • 3 Tbsp Celery, finely diced
  • 2 Spring Onion sprigs, sliced
  • 1 Tbsp Coriander, chopped
  • Salt, pinch, to taste
  • Pepper, ground, pinch, to taste
  • 1-2 tsp Chilli Flakes, optional
  • 2 1/2 C Lettuce, sliced
  • 1 C Carrot, grated
  • 4 gluten free Tortillas

INSTRUCTIONS

  1. Mash together tuna and avocado in a bowl until combined.
  2. Add in the wholegrain mustard, celery, spring onion, coriander, salt, pepper, and chilli flakes (if using), and mix well.
  3. On each tortilla, add 1/4 of the lettuce, 1/4 of the carrots, and 1/4 of the tuna and avo mixture.
  4. Tightly roll up the tortilla and serve.
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Battered Fish

Takeaways at Home: Battered Fish

INGREDIENTS

  • 800g Fish Fillets, firm, white, boneless
  • 1 1/2 C gluten free Flour
  • 3/4 tsp Salt
  • 1/2 tsp Pepper, ground
  • 1 1/2 – 2 C Soda Water
  • Canola Oil, for frying

INSTRUCTIONS

  1. Pat the fish dry with paper towels and cut into eight even portions.
  2. Place the flour, salt, and pepper into a bowl.
  3. Slowly add the soda water, continuously whisking the mixture until smooth. Add additional soda water if the mixture is too thick.
  4. Coat each fish portion in the batter mixture.
  5. Heat oil in a pan over a medium-high heat, enough to reach about half the height of the fish (make sure you don’t overheat the oil or holes will form in the batter).
  6. Cook the fish in the oil for a few minutes each side, until cooked through and slightly browning. You may need to batch cook to ensure you don’t overcrowd the pan.
  7. Place the cooked fish on a wire rack to drain any excess oil.
  8. Serve while hot.

SERVE WITH

Oven baked or fried chips and/or a green salad.

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Red Cabbage, Carrot, and Mint Salad

Crunchy: Red Cabbage, Carrot, and Mint Salad

INGREDIENTS

  • 4C Red Cabbage, thick grate
  • 2 Carrots, medium grate
  • Mint Leaves, large handful, roughly chopped
  • Dressing: 2 Tbsp Lemon/Lime Juice
  • 3 Tbsp Extra Virgin Olive Oil
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper, ground

INSTRUCTIONS

  1. Combine everything in a bowl to mix thoroughly.
  2. Serve immediately or refrigerate until ready.
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Crispy Pork and Prawn Rice Paper Rolls

Tasty: Crispy Pork and Prawn Rice Paper Rolls

Makes 18

INGREDIENTS

  • 250g Pork Mince
  • 200g Prawns, raw, peeled and deveined, finely chopped
  • 2 Spring Onion stalks, green tops only, finely chopped
  • 1C Red Cabbage, grated
  • Coriander, half a bunch, finely chopped
  • 1 Tbsp Fish Sauce
  • 1 Tbsp Soy Sauce (gluten free)
  • 1 Egg
  • 1 tsp Salt
  • 1 tsp Pepper, ground
  • 36 x 12cm Rice Paper Wrappers, dried
  • Oil, for frying (flavourless such as rice bran)

INSTRUCTIONS

  1. Add the pork mince, prawns, spring onion, red cabbage, coriander, fish sauce, soy sauce, egg, salt, and pepper to a bowl.
  2. Mix to combine then set aside.
  3. Fill a separate bowl with warm water.
  4. Add two rice paper wrappers into the water and submerge for about 10 seconds.
  5. Place them onto a damp surface, one slightly overlapping the top of the other. Add about two tablespoons of the mixture in a cylinder shape into the middle of the bottom one.
  6. Fold the bottom of the wrapper over the filling, fold the sides over the top of this, and roll up, continuing to roll the second wrapper as well (tucking in the sides of the second wrapper when you get to them).
  7. Place to the side, on a damp but not wet, surface.
  8. Repeat with the remaining wrappers. Note: If you brush both sides with some extra soy sauce it will give the rolls a golden finish.
  9. Heat oil in a pan over medium heat (with sufficient oil to reach halfway up the height of your rolled rice paper rolls).
  10. Add the rolls in batches to the pan so you don’t overcrowd it. Fry each side until golden, cooked through and crispy.
  11. Place on a baking tray once cooked, then serve together.

ALTERNATIVE

Add 1C grated carrot as an addition for a higher vegetable ratio.

SERVE WITH

Soy and Vinegar Dipping Sauce and mint and coriander leaves.

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Caponata

Veggie Goodness: Caponata

INGREDIENTS

  • 4 Tbsp Garlic Infused Oil
  • 260g Zucchini, chopped into half moons
  • 300g Eggplant, chopped into chunks
  • 4 tsp Oregano, dried
  • 1/2 tsp Chilli flakes (to taste)
  • 400g diced Tomatoes, tinned
  • 1/2 C Water
  • 60g Olives, halved (green or black)
  • 1/4 tsp Salt (to taste)
  • 1/4 tsp Pepper (to taste)
  • Fresh Basil leaves, half bunch, finely chopped plus extra to serve

INSTRUCTIONS

  1. Heat the garlic infused oil in a frying pan over a medium high heat.
  2. Add the zucchini and eggplant and cook for 5-10 minutes, until beginning to soften.
  3. Add the oregano, chilli flakes, diced tomatoes, water, and olives, along with the salt and pepper.
  4. Turn the heat down, then cover and simmer for 20 minutes until cooked through, stirring occasionally.
  5. Add the chopped basil and stir through.
  6. Serve topped with extra basil.

SERVE WITH

Cheesy polenta

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Tzatziki

Refreshing: Tzatziki

Note: Green FODMAPers are limited to 20g of natural or 23g of greek yoghurt per serve. If substituting for lactose-free yoghurt, 170g is the serving limit.

INGREDIENTS

  • 1/2 of a Cucumber, large, peeled
  • 1 1/2 C Natural or Greek Yoghurt
  • 2-3 Tbsp Garlic Infused Oil
  • 1 Tbsp White Vinegar
  • 1-2 Tbsp Lemon juice
  • 1/2 tsp Salt
  • 2 Tbsp Dill, dried or fresh

INSTRUCTIONS

  1. Grate the cucumber and press out moisture with a paper towel or tea towel.
  2. Add everything to a bowl and stir to combine.
  3. Refrigerate until use (lasts approximately 1 week).

SERVE

Serve as an accompaniment to iskander, kebabs, wraps, or filled pita.

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Hummus

Nutritious: Hummus

Note: Green FODMAPers are limited to 42g of chickpeas per serve.

INGREDIENTS

  • 300g tin Chickpeas, drained and rinsed
  • 4 Tbsp Lemon juice
  • 4 Tbsp Garlic Infused Oil
  • 1 Tbsp Water
  • 60g Tahini Paste (optional)
  • 1/2 tsp Cumin
  • 1 tsp Salt
  • 1/2 tsp Pepper

INSTRUCTIONS

  1. Add all of the ingredients to a food processor and blend until smooth. Add additional water to reach desired consistency.

SERVE

As a snack with gluten free crackers, chopped carrots and chopped celery, or as an accompaniment to a main such as iskander, kebabs, wraps, or stuffed pitas.

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