Our Brand Manager, Joan, has some simple, easy to follow gluten free recipes which she uses at home. They are ideal to whip up for a family BBQ or for when friends are popping over for dinner. She's based them on a 4 person serve, but you can adjust the ingredients to suit how many people you are cooking for.
We have kept the recipes with general instructions so you can adjust the ingredients to your taste.


I hope you enjoy your gluten free and healthy feast!!


Smoked Trout Salad with Creamy Tarragon Dressing:

INGREDIENTS: 
  • approx. 175g cooked (or smoked) ocean trout, flaked  
  • 100g baby cos lettuce, leaves seperated
  • 2 cucumbers, sliced and halved
  • 2 celery sticks, ends trimmed and thinly slicked
  • 250g punnet small grape tomatoes, halved
  • 1/2 cup Norganic Organic Mayonnaise
  • 2tbs fresh chopped tarragon
Place trout, lettuce, cucumber, celery and tomato in a large bowl. Gentle toss until just combined. To make the dressing, place the Norganic Organic Mayonnaise and tarragon in a small bowl and mix thoroughly. Season with salt and pepper to taste. Drizzle over the salad and then serve. Serves 4.

TIP: If you do not like smoked trout, then replace it with canned tuna! You can even swap the tarragon woth dill too for a change.
 

Lemon Garlic Chicken Breast:

INGREDIENTS:
  • 4 chicken breasts
  • 3 garlic cloves (crushed)
  • dash of oilive oil
  • 1 fresh lemon
  • pinch of salt
  • fresh corriander
Marinate the 4 chicken breasts with crushed garlic  olive oil, fresh lemon, (not too much as it will harden the chicken while cooking), salt and fresh coriander (not all of it as the remaining coriander is sprinked on when its cooked.)
Leave marinade for at least half an hour then cook on the BBQ.
Serve with fresh coriander and a bit more lemon juice.
 
 
Simple Salad:

INGREDIENTS:
  • Baby Spinach Leaves
  • Rocket Leaves
  • Cherry tomatoes halved
  • Roasted pine nuts
  • Crumbed fetta cheese
  • Currants – 1 tbsp
  • Lemon juice of one whole lemon
  • Olive oil – 2 tbsp
  • Pinch of salt
 
Combine the above ingredients (except the Lemon Juice, Oilive oil and salt) into a bowl with roasted pine nuts, suggest leaving the fetta till after the salad is mixed as it makes the leaves soggy. Then mix the Lemon Juice, Olive oil and salt in a small container with a lid and shake. Serve the mixture over the sald just before serving.
 
 
 
Vegie Skewers

INGREDIENTS
  • 1 baby mushroom
  • Slice of capsicum (red, green or yello)
  •  1/4 of a tomato
Mix up the above and place on the skewer.
Repeat for as many skewers as you would like. You can get as creative as they like! Personally, I think eggplant is lovely too. 
 
Other options include - Tofu skewers – as per above, but add in someh firm tofu, delicious topped with sweet chilli sauce.

 
Garlic and Chilli Prawns

INGREDIENTS
  • 12 king prawns
  • 2 fresh red chilli (or more depending on how hot you like your food)
  • 2 fresh lemons
  • 6 garlic colves
  • Olive oil (about half a cup)
Place all of the above in a closed jar and shake till mixed well (except the prawns.)
Cook BBQ prawns (no topping)…then coat and mix very well with the dressing… let it sit a bit before serving.
 

Whole Snapper
Ideally baked in oven but can be BBQ’d as well.

INGREDIENTS:
  • Whole snapper
  • 1 cup Chopped lemon grass
  • chopped Chilli (adjust how much depending on how hot you like your food.)
  • 2 tbsp Chopped garlic
  • 2 tbsp Chopped ginger
  • 1 cup chopped Corriander
  •  Olive Oil

Place a whole seared snapper onto aluminium foil and make some small slits into the fish with a sharp knife. Where the slits are place chopped lemongrass, chopped chilli, diced garlic and ginger (on both sides of the fish), spinkle remaining all over fish (both sides) and drizzle with lemon juice and a bit of olive oil…(I like to add a bit of wasabi or soy for an extra taste.) Sprinkle coriander and bake for about 35 mns..
With the foil, best to wrap the fish like your wrapping a round basket with cellophane and creating a ribbon. This will help when you are trying to move the fish (asks like a handle) and also when checking if the fish is ready. It's easy to open and then close up if need be. Do ensure the foil is sealed everywhere….it keeps the steam in and makes the fish more moist otherwise its dry and not so tasty.