School's in - recipes for Waitangi weekend and beyond

School's in - recipes for Waitangi weekend and beyond

By Rose Newburn

School's in - recipes for Waitangi weekend and beyond

I've been looking forward to this recipe coming up in the back catalogue! Chickpea flour (besan) polenta sticks are crispy on the outside and creamy in the middle, a great accompaniment for just about anything but here I've paired them with a slow cooked courgette and tomato stew. Vegan, DF and GF

This Crispy Potato Salad is SO quick to put together and just right for hot evenings when you want something light and satisfying. The potato batons are dredged in chickpea flour to make them super crispy - cooking them in coconut oil will make them even crispier! The recipe does have feta, but you can omit this for a salad that's Vegan, DF and GF

Gnocchi is made with potato but also flour so this one is not gluten free. It is delicious, super quick and very accessible for younger palates... The pasta sauce is a chunky combo of onion, garlic, corn, tomato and courgettes, but you could change that up depending on what you have on hand. Again, it's great finished with shavings of hard cheese (parmesan or pecorino?) but you could sub with vegan cheese. Gnocchi with summer veg is vegetarian, and that's all  - unless you make cheese substitutions in which case it's DF and vegan.

This vegetarian bake is a bit more substantial - it has buckwheat (a favourite GF grain - great nutty flavour and good bite) and eggplant as well as tomato (twice) and cheese again. Tomato, eggplant and buckwheat bake is vegetarian, and GF.

A braise of lamb gives you the flavour depth of a roast with less time taken, the tomato gravy lightens it up for the summer and makes great pan juices... a bit of thyme, some garlic, a courgette chopped into the tomato gravy (mash it in later to thicken the sauce) - it's a fine thing. This Braised Lamb with Tomato is DF and GF and delicious...  

Polenta! Yum. Soft corn-grit polenta, with garlic, milk, butter, parmesan... best mash alternative ever.  I used pork schnitzel for this recipe - they're a reasonably priced cut and easy to arrange the portion sizes you need, easy to work with also. This one takes half an hour total, and it's a great all-in-two meal (not all-in-one but close...). Pork and Polenta is a great combo - GF only. 


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