Gluten Free | Dairy Free | Egg Free | Nut Free | Seafood Free | Soy Free
These loaded pork wedges are super good. Think of mildly spicy pork and nacho filling, crispy paprika-spiced wedges, layers of dairy-free cheese, pops of spring onion and fresh coriander, all rounded out with a super cute side of coleslaw.
Serves: 4 | Prep time: 10 minutes | Cook time: 45 minutes
800g potato, peeled and cut into wedges
1 teaspoon smoked paprika
1/4 teaspoon black pepper (freshly ground)
2 tablespoons olive oil
Sprinkle with salt
PORK NACHO MIX
450g lean pork mince
400g plain crushed/chopped tomatoes (canned)
3 tablespoons tomato paste
1/2 cup chicken stock/vegetable stock (GF if needed)
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon white sugar (optional - add to taste)
1/2 teaspoon salt (add to taste)
1 cup dairy free cheddar cheese, grated (optional)
3 tablespoons spring onion, finely chopped (for serving)
2 tablespoons fresh coriander, finely chopped (for serving)
1 ½ cups red cabbage, finely sliced
2 cups iceberg lettuce, finely sliced
The juice of ½ a small lemon
3 tablespoons spring onion, finely sliced
Drizzle of olive oil
Season with salt and pepper
Alana Scott is an experienced allergy-friendly and low-FODMAP cook and author of The Gut Friendly Cookbook (available from Allergy New Zealand). Her own experience with food allergy and intolerance means she understands how difficult it can be to create delicious and nutritious allergy-friendly food. Find more ideas at alittlebityummy.com
Allergy Today, 25 February 2021
Preheat the oven to 200ºC bake function. Line a roasting tray with baking paper.
Prep the potatoes by peeling and cutting into chunky wedges. Pat them dry with a paper towel, place in the roasting tray and toss in the olive oil, paprika and freshly ground black pepper. Season generously with salt. Toss well until the wedges are evenly coated. Bake for 45 minutes until golden and crispy, turning halfway through cooking.
While the wedges bake, make the pork mixture. Heat a large frying pan over medium-high heat. Once hot, add oil and fry the pork until golden brown. Next, mix through the canned tomatoes, tomato paste, chicken stock, paprika, cumin, oregano, sugar and salt. Allow to gently simmer until reduced (you don’t want the pork to get too saucy or the wedges will be soggy).
Make the slaw. Finely slice the cabbage and lettuce. Place in a bowl, drizzle with a little olive oil and a squeeze of lemon. Season generously with salt and pepper.
Once the wedges are crispy, spoon the pork mixture on top and cover with grated dairy-free cheese (if using). Change the oven function to grill/broil and place the wedges back under the direct heat until the cheese melts.
Remove from the oven. Top with fresh spring onion and coriander and serve with a side of coleslaw.