Wow Your Family or Flatmates With These Delicious Gluten Free Dinner Recipes!

Covid-19 restrictions are keeping us home for our dinners.. so why not feel like you are still in a restaurant with these delicious dishes. Tik Tok videos included for two of them! 

Be sure to comment down below if you make any of these and tag GGF when you inevitably post a proud pic of your final presentation... 

 1. Aubergine Bake

Serves: 4

Calories per serving: 297

Ingredients 

Tomato Sauce:

1 Tbsp Olive Oil

1 Garlic Clove (Crushed)

1 Onion (Finely Chopped)

2 Cans / 800g (26 oz) Plum Tomatoes

Handful of Basil (Torn)

Other Ingredients:

2 Large Aubergines (Sliced)

2 Tbsps Olive Oil

150g (5 oz) Mozzarella Cheese (Chopped Roughly)

4 Tbsps Parmesan (Grated)

Salt & Pepper 

Method

Preheat oven to 200°C (400°F) or Gas Mark 6.

First make the tomato sauce. Heat the oil (1 tbsp) in a saucepan, add the garlic and onion then fry for 3-4 minutes until softened.

Once softened, add the tomatoes and basil, bring to the boil then reduce the heat. Simmer for 15 minutes.

While the sauce is simmering, brush oil on each side of your sliced aubergines.

Heat a griddle pan until hot then fry aubergine slices for 1-2 minutes on each side until tender and browned.

Spoon a little of the tomato sauce into an ovenproof dish and layer half of the aubergines, scatter over half the mozzarella and parmesan then season well. Repeat with another layer of the remaining ingredients. Finish with a scattering of the cheeses on top.

Cook in oven for 20-25 minutes until golden and bubbling.

Recommended to serve with a salad and crusty gluten free bread.

­Aubergine, Chilli & Chicken Bake

Make the tomato sauce as above, but add 1 deseeded and finely sliced red chilli with the garlic and onion.

Cook the aubergine and layer the bake as above, interspersing 300g (10 oz) torn cooked chicken between the layers and cook as above. (Calories per serving: 382)

Recipe originally from ‘200 Light gluten free recipes’ by Hamlyn

2. Beetroot & Goats’ Cheese Risotto

Serves: 4

Calories per serving: 451  

Ingredients

1/2 Tbsp Olive Oil

2 Garlic Cloves (Chopped)

1 Large Onion (Chopped)

1 Litre (1^3/4 pints) Gluten Free Vegetable Stock

100ml (3^1/2 fl oz) Water

400g (13 oz) Ready-Cooked Fresh Beetroot (Coarsely Grated)

300g (10 oz) Risotto Rice

100ml (3^1/2 fl oz) Red Wine

1 Tbsp Parmesan (Grated)

2 Tbsps Dill (Chopped)

75g (3 oz) Goats' Cheese (Chopped)

Salt & Pepper

Method

Heat the oil in a saucepan, add the onion and fry for 5 minutes until softened.

Meanwhile, pour the stock and measurement water into a separate saucepan, add half of the beetroot and gently heat.

Add the garlic to the onion and cook for a further minute, then stir in risotto rice.

Pour wine over the rice, allow it to sizzle. When the wine is reduced, add a ladle of the hot beetroot stock and stir.

Continue to cook and stir the rice mix until the liquid has been absorbed, then repeat with another ladle of the beetroot stock. Continue until the stock is used and the rice is al dente.

Stir in the remaining grated beetroot and cook, continue to stir until the risotto is creamy.

Add grated parmesan and dill, season to taste and split between 4 bowls.

Top with goats’ cheese and serve.

Recipe originally from ‘200 Light gluten free recipes’ by Hamlyn

3. Pesto Lamb With Sweet Potato Salad

Serves: 4

Ingredients

2 Lamb Backstrap or Loin Fillets, About 500g ( 1lb 2 oz)

600g (1 lb 5oz) Orange Sweet Potato (Peeled if desired, sliced & roasted)

100g (3^1/2 oz) Baby Spinach (Washed and Dried)

100g (3^1/2 oz) Rocket (Arugula) (Washed and Dried)

250g (9 oz) Cherry Tomatoes (Halved)

½ Small Red Onion (Finely Diced)

80g (2 ^¾ oz / ½ cup) Pine nuts (toasted)

2 Tbsps Balsamic Vinegar

3 Tbsps Olive Oil

125g (4 ½ oz / ½ cup) Basil Pesto

7g (1/4 oz) Parsley (Finely Chopped)

Method

Barbecue or grill (broil) the lamb until medium or to your taste. When cooked, wrap in foil and cool.

While you are roasting the sweet potato, prepare salad bowl with spinach, rocket, tomatoes, onion, and pine nuts.

Once the sweet potato is ready, slice into chunks and mix with the rest of the salad.

Whisk together olive oil and balsamic vinegar, pour over salad and toss.

Mix parsley and pesto in a bowl. Slice lamb fillet into diagonal strips then toss into pesto to coat and serve on top of the salad. Sprinkle grated parmesan if desired. 

Recipe originally from ‘Gluten Free and Easy’ written by Robyn Russell

Excited for when you can treat yourself to a meal out again?

Pick the restaurant you are going to first: 21 Must Try Restaurants For Lunch and Dinner If You Are Gluten Free In Glasgow

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