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glun-freefest

Mixed bean and sausage casserole Prawns in tempura
SERVES 4 SERVES 4

1 tablespoon olive oil Heat the olive oil in a large heavy- 2 litres sunfl ower oil Heat the oil in a deep-fat fryer until it
1 medium onion, chopped based pot set over a medium heat. 20 Dublin Bay prawns or reaches 190°C.
8 gluten-free sausages, Add the onion and cook for about 4 any large fresh prawns To make the batter, sift the white our
approximately 600g minutes, until soft. Add the sausages 10g fresh coriander, blend, corn our and a pinch of baking
3 mixed peppers, roughly and cook for a further 5 minutes, chopped soda into a bowl and make a well in the
chopped then add the peppers, celery, garlic, ½ lime, zest and juice centre. Pour in the sparkling water and
1 celery stick, chopped thyme, paprika and cayenne pepper pinch of salt vinegar and mix well with a whisk. Leave
4 garlic cloves, crushed and cook for 5 minutes more. 40g gluten-free plain the batter to rest while you prepare the
1 teaspoon chopped fresh thyme Pour in the white wine and reduce white fl our blend prawns.
1 teaspoon paprika by half. Add the chopped tomatoes
1 teaspoon cayenne pepper FOR THE BATTER Prepare the prawns by removing their
150ml white wine and stock and almost bring to 100g gluten-free plain head and shell from the tail or ask
2 x 400g tins of chopped tomatoes the boil, then reduce the heat white fl our blend your SuperValu Fishmonger to do this
100ml gluten-free chicken stock and simmer for 30 minutes. Add 80g gluten-free cornfl our for you. Place in a large bowl with the
1 x 400g tin of white beans, the beans and cook for a further pinch of gluten-free coriander, lime zest and juice and a pinch
drained and rinsed 8 minutes. Taste to check the baking soda of salt. Gently mix by hand until all the
salt and pepper seasoning and adjust if required. 250ml sparkling water ingredients are incorporated.
sprig of fresh rosemary, to garnish Garnish with a sprig of rosemary ½ teaspoon white wine Drain any excess liquid from the prawns,
gluten-free soda bread, to serve and serve with gluten-free soda vinegar then sift in the our and mix gently,
bread. ensuring all the prawns are coated in the
TO SERVE
1 lime, cut into halves or our. Shake o any excess our before
quarters adding the prawns to the batter.
red onion marmalade, Using a fork, carefully remove ve prawns
ensure it’s gluten free from the batter, shaking o the excess
on the jar batter. Place the prawns in the deep-fat
mango mayonnaise, see fryer and cook for 4 minutes, until golden
below brown, then drain on a plate lined with
seasonal salad leaves kitchen paper. Repeat the process for the
remaining prawns.
Serve immediately with lime wedges, red
onion marmalade, mango mayonnaise
and seasonal salad leaves.

Quick mango mayo
Peel and chop 2 fresh mangos and place in a blender with 250g SuperValu
mayonnaise, the juice from ½ lemon and a pinch of sea salt. Blend until
smooth. Whisk in 1 tablespoon of white wine vinegar to loosen the mixture at
the end. Store in a sterilised jar in your fridge for up to one week.

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