Just because you have a gluten allergy or have sworn off wheat products for good doesn’t mean your food shouldn’t be ridiculously delicious.
However, at Family Secret we know how difficult it can be to cut out gluten-based products such as wheat, rye, oats, barley so we have created a number of recipes to inspire you.
Today, we’re focusing on some quick and easy dinnertime recipes for you and the family to enjoy.
With a collection of curry sauces from around the world, our favourite recipes are using our gluten free sauces to create delicious, flavour-filled curries.
Red Thai Curry with Tofu
If you’ve wondered ‘how to make red thai sauces?’, it can seem like a difficult task; especially when you’re new to cooking curries. However, our Red Thai Curry Sauce comes pre-made and packed full of flavour and fresh ingredients. This means our Red Thai Curry is a quick and easy meal to prepare with our sauces.
To make a gluten-free Red Thai Curry, you will need:
● A bowl of ½ mixed vegetables of your choosing (we recommend white onions, baby bok choy and green pepper)
● ⅓ block of tofu
● Family Secrets Red Thai Curry Sauce
● Brown rice
Prepare a block of tofu and pan fry on medium heat with some oil, mixing the tofu until lightly golden brown. While the tofu is cooking prepare the vegetables and add into your tofu mix. Cook together until the vegetables are slightly tender.
Once your tofu and vegetables are cooked, you can add our Red Thai Curry Sauce into the pan combined with all the ingredients until the tofu and vegetables are soft. If you want to thin out the sauce to serve more people, we recommend adding 3 tbsp of coconut milk to the pan.
For proper serving, serve the curry over cooked brown rice.
Moroccan Lamb Tagine with Pumpkin & Quinoa
One of our favourite dishes to cook at home is our lamb Moroccan Tagine recipe, bursting full of flavour and perfect for individuals with gluten allergies.
For this recipe you will need:
● A 1kg lamb shoulder – deboned, cubed and trimmed of fat.
● 2 cups of chicken stock
● 300g of butternut squash – cut into medium cubes.
● 1 cup of quinoa
● My Family Secrets Moroccan Tagine Sauce
For the optimum flavour we suggest combining the lamb and our Moroccan Tagine sauce and leaving them to marinade for at least 3 hours or overnight. Once you have left the lamb to marinate, preheat the oven to 180C.
If you’re looking to prepare a quick dinner, feel free to skip marinating the meat overnight. You will still feel the impact of the flavour in our sauces when you add to the dish straight from packet.
Add your lamb shoulder and marinade to a heavy-based casserole pot on your hob and cook on a medium heat. We recommend you stir occasionally for 5 minutes until the lamb shoulder is browned.
As you’re stirring, add the chicken stock and butternut squash to your pot and place in the oven for an hour.
In the meantime, you can prepare the quinoa by rinsing under water to remove any grittiness. Place in a separate pot with a pinch of salt and 2 cups of water and cook for 15 minutes at 100C. Once done, rest for 5 minutes then fluff the quinoa with a fork.
Remove the tagine from the oven and serve with the quinoa.