Hi and welcome back.
There is nothing that quite beats spending time with family and enjoying a roast dinner. It is something I look forward to all weekend and sets me up for the week ahead. Up until recently, we have lived over 3 hours away from family and didn’t take the time to enjoy a good roast dinner. Growing up, it was our meal every Sunday night and what I enjoyed more than the food, was sitting round the table catching up with family. Now we are moving closer, a roast dinner is something we make time for every weekend. If you want more information on our move closer to family, check out my blog post on Life Update 2019. I enjoy a roast dinner but being the only coeliac in the family, it can become a daunting process when preparing large amounts of food and needing to keep the gluten free food seperate. Today I am sharing how I cook a roast dinner that is gluten free and my top gluten free purchases that you just need in your life! I hope you enjoy. C. -x-
Preparing the food
The main ingredient
As a child, the main part of my roast dinners was chicken or beef but as i have grown up, I am more open to experimenting with new food. My current favourite main ingredient in a roast dinner are stuffed mushrooms. I love how quick and simple they can be to make, are naturally gluten free without making any changes yet can still wow and inspire guests to try something other than meat. My simple recipe is found below. I hope you give them a try and love them too!
My Stuffed Mushroom Recipe
Prep time: 15 minutes; Baking time: 20-25 minutes; Serves: 4
- 4 large mushrooms.
- 200g cooked rice.
- 20g: peas, sweetcorn, chopped tomatoes, onions.
- 10g grated cheese.
- Salt, pepper, basil and chilli to taste.
- Pre heat the oven to 180 degrees centigrade.
- Take the mushrooms and remove the stork.
- In a pan cook the rice, peas and sweetcorn.
- Mix the: cooked rice, tomatoes, onions, salt, pepper basil and chilli in a bowl.
- Spoon 1 tablespoon of the mixture on each mushroom.
- Cook for 20 minutes.
- Add cheese to each mushroom and cook for further 5 minutes.
- Serve immediately.
Vegetables and Side Dishes
This step can be quite cumbersome with a roast dinner, simply because we always have a lot of different options available. When it comes to the vegetables, this one is made coeliac friendly by preparing all the vegetables: brussel sprouts (always something I avoid), peas, carrots, green beans and sweetcorn and cooking in a steamer. I have a total pea addiction so there is always an abundance of these around. I love the steamer because its easy, quick and I know I don’t have to worry about cross contamination.
Cooking the Roast
If I am cooking the roast at my own home, i always make sure all the ingredients are gluten free to prevent any risk of cross-contamination. When I am with family, we follow these tips. With the vegetables, we cook them in a steamer seperately to anything else so we know there is no risk of cross-contamination. With the meat, potatoes and side dishes, we try to use a seperate part of the oven to cook the gluten free food. If this is not an option, the gluten free food is placed on a seperate baking tray and cooked at the top of the oven while the gluten containing items are cooked on the lowest shelf. It does mean we can struggle with timings and it has taken a trial and error process to ensure everything is cooked at the same time. If we have a lot of dishes, we will often cook the gluten free items first and then the gluten containing items.
Serving the food
Serving gluten free food alongside gluten containing food can be challenge and is a big worry for me because of the risk of cross-contamination. We have found that pre-serving the food and then handing completed plates to people is the best way to avoid cross-contamination. When we are serving a roast dinner, we start with the vegetables and serve these to everyone as there is no other food on the plates. After that we serve the gluten free food first (main and then sides) and then the gluten containing food. Another tip I have found works well is to use colour coded utensils when serving food. For example, we have red and blue tongues for serving potatoes, Yorkshire Puddings etc and use the blue for the gluten free items while the red tongues for gluten containing items. Another tip is to use a different coloured plate for the gluten free food so everyone is aware of the gluten free food. Occasionally, the family have a serve yourself option for the roast dinners. If this happens in your home, I would recommend pre-serving the gluten free food first and then enjoying the food together that way. I have been caught out too many times with cross-contamination trying to eat at a serve-yourself roast even if most of the dishes are gluten free.
There you go! My top tips and advice for enjoying a gluten free roast whether all the food is gluten free or if you are eating alongside gluten containing food. I hope this helps you enjoy the roast dinners with family. I particularly enjoy a roast dinner with family when the weather is turning cooler and you can curl up afterwards with a warm drink and bowl of Apple Crumble. You can check out my gluten free recipe here. If you re-create any recipe, please let me know by tagging me on Instagram using #livingcoeliac or by sharing photos directly to my Facebook page.
See you next week for a What I eat In a Day: London edition.