GF WF Roasted vegetable macaroni

Ingredients:

2 large courgettes, diced
1 large aubergine, diced
1 sweet potato, peeled and diced
1 large onion, roughly chopped
1 Tbls olive oil
400g small GF macaroni or other small GF pasta shapes
500g jar Dolmio original sauce for bolognese
1 ltr hot GF vegetable stock

Method:

Preheat the oven to gas mark 7 or 220°C.
Toss together the diced vegetables and olive oil and tip into a large baking dish.
Roast for 15 mins until softened and golden.

Lower the oven to gas mark 6 or 200°C.
Stir the GF pasta, sauce and GF stock into the dish.
Cover with foil and bake for 20 mins or so, until the GF pasta is tender.

Serve at the table directly from the baking dish.

Potato Waffle with Caramelized Apple Cake

House Speciality
Hotel-Restaurant Georges W
"2, rue de la gare&qu
Le Noirmont

Cooking Recipe Ingredients:

Waffle:

3.5 oz. puree'd potato
0.7 oz. butter
0.88 oz. flour
1 egg
1.4 tbsp. milk
1 oz. sugar
1 lemon peel

Apple cake:

4 apples
3.5 oz. caramel
1 oz. sugar
0.7 oz. butter
1 lemon juice
Small rectangular forms, 3.2 x 1.2 in

Ice-cream:

1.1 cups milk
4 yolks
2.1 oz. sugar
0.42 cups crème fraîche (thick sour cream)
1.4 tbsp. Damassine (or plum)

Cooking recipe preparation instructions:

Waffle:
Prepare a potato puree (potatoes cooked with skin).
Melt some butter. Mix all the ingredients to obtain semi-liquid dough.
Pour it in the waffle iron until you obtain a nice, colored waffle.
Store aside.

Apple cake:

Peel and prepared the apples.
Cut them into thin slices.
Stew the apples in butter with sugar and lemon juice until the liquid is evaporated.

Pour some caramel at the bottom of the forms.
Then, cover with the apple slices. (About 1.2 in height.)
Let it cook for 12 minutes at 392 degrees.

Remove it from the form and put it on a serving dish to let it drain before you serve it.

Ice-cream:

Cook the milk.
Beat the yolk and sugar until they blanch.
Pour the milk over the eggs and put the whole in a saucepan.
Reheat on a small flame (around 190 degrees F).
Stir continuously.

End the cooking by adding the crème fraiche.
Let it cool down and put it in the ice-cream-freezer with the alcohol.

Presentation:

Place the apple cake in the middle of the dish.
Add the ice-cream and warm waffle.
Decorate with a dried apple slice and pour some caramel over it.
Decorate with some mint and drops of reduced apple juice.

Mushroom Risotto

Italian Food: How To Make Mushroom Risotto



Ingredients:

750 ml GF chicken stock , or GF vegetable stock
2 tbsp olive oil
45 g butter
200 g mixed fresh mushrooms, roughly chopped
half onion, finely chopped
2 garlic cloves, chopped
1 tbsp thyme, chopped
250 g short grain rice, like Arborio or Carnaroli Italian rice
4 tbsp Madeira wine (optional)
3 tbsp sherry (optional)
2 tbsp crème fraiche , (optional)
2 tbsp parsley, chopped
25 g parmesan , shaved
salt and pepper

Needed:

2 saucepans
1 wooden spoon
1 ladle

Method:

Place a pan under a medium –high heat and add the GF stock.
Bring to the boil and once boiling remove from the heat and place on the back burner to keep warm.

Place the second pan on the same hot ring and add the olive oil and butter.
Mix them well together, then add the mushrooms and stirring, allow them to brown.
Once browned add the onion, stir them in and let them sweat for a couple of minutes. Then add the garlic, stir in and add the thyme, then season with salt and pepper.
Add the rice and using your wooden spoon mix it in very well. Pour in the (Optional)Madeira wine and the sherry.
Stir them in and cook for a few minutes allowing them to soak in and evaporate.

Once the wine has evaporated add 2 ladles of the stock and stir it in.
It is very important that before adding anymore stock the previous stock has been absorbed.
Keeping it moist but not too wet, add another 2 ladles and stir in.

TIP:

The wilder the mushroom the better the flavour! For example porcini, chanterelle or black trumpets are the most flavoursome and will give the risotto a richer, deeper flavour.
You can also use the dried versions and add the water that they soak in to give the risotto a more fulsome flavour.

Repeat the ladling process until all the liquid has been used.
The cooking process should take around 15-20 minutes.
When all the liquid has absorbed, remove from the heat, after making sure that the rice is thoroughly cooked but still has a tiny bite to it.

Into the cooked risotto fold in the (Optional) crème fraiche.
As it has some acidity it cuts through the richness of the risotto and gives it a sharper flavour.
After mixing in well add the chopped parsley

To serve, spoon a generous helping into the centre of a large serving plate.
Then place some shaved parmesan on top.

ALMOND ORANGE CAKE

AndrewCake
by cookshow-intl

Ingredients:

2.5 Cups Blanched Almonds
1.5 Cups Sugar
3 Large Navel Oranges
6 Eggs
1 Large Pinch Salt
1.5 tsp Baking Powder
1.5 tsp Almond Extract

Method:

PRE-HEAT OVEN TO 375

GREASE AND FLOUR 10 INCH SPRING FORM CAKE PAN

IN A FOOD PROCESSOR GRIND TOGETHER ALMONDS AND SUGAR UNTIL THE ALMONDS ARE STILL A BIT CRUNCHY

BOIL THE THREE ORANGES WHOLE FOR 30 MINUTES THEN LET COOL AND QUARTER
REMOVE SKIN FROM FLESH AND PUREE COMPLETELY INCLUDING SKIN IN FOOD PROCESSOR

BEAT THE EGGS UNTIL THEY ARE FLUFFY AND LIGHT IN COLOR

ADD THE SALT, BAKING POWDER AND ALMOND EXTRACT TO THE ALMOND/SUGAR MIXTURE THEN FOLD THE PUREED ORANGE MIXTURE THEN FOLD THE EGGS INTO IT

POUR ENTIRE MIXTURE INTO THE SPRING FORM PAN

BAKE ONE HOUR

LET COOL THEN SPRINKLE WITH ICING/CONFECTIONER'S SUGAR

Chocolate Fondant

Chocolate : How To Make Chocolate Fondant


Ingredients:

3 Eggs
100g Dark chocolate
50g GF Plain flour
100g Sugar
some Fresh mint
100g Butter
some Cocoa powder

Needed:

6 aluminium pudding tins
2 bowls
1 baking tray
1 electric/handheld mixer
1 knife

Method:

Preheat the oven to 180°C/350F GasMark 4

Brush the insides of the aluminium pudding tins with soft butter, then spoon in some cocoa powder.
Turn the tin in a circular motion and tap until the inside surface is fully covered with the cocoa powder.
This will prevent anything sticking later.

Place the chocolate and butter in the heat-proof bowl, and place it over a pan of boiling water.
Leave it to melt.

Beat the eggs in a separate bowl.
Slowly incorporate sugar.
Mix until airy and fluffy.

Sieve the GF flour into the melted butter-chocolate mixture.
Mix until no flour crumbles are seen.

Now add the egg mixture into the chocolate-butter mixture so they are both in the same bowl.

Pour the mixture into the prepared aluminium dishes.
Place into the oven for 6 minutes.


Serve with ice cream.
Garnish with a sprig of mint and a sprinkle cocoa powder

Lemon Mousse

Dairy: How To Make Lemon Mousse


Ingredients:

juice of 1 lemon,
juice of 1 lime,
70g sugar
5 egg yolks
250g mascarpone cheese
1 ½ gelatin sheets
200ml cream, whipped

Needed:

1 saucepan
1 mixing bowl
1 whisk
1 small bowl
1 spatula

Method:

Put into the mixing bowl: the sugar, lemon juice, lime juice, egg yolks and whisk them together briefly.

Put a saucepan, about a third full of water, onto the hob and bring it to a simmer.
Then place the mixing bowl over the saucepan, but don't let it touch the water, so only the steam heats it.
Whisk the mixture constantly for about 3-5 minutes until it begins to thicken,
then take it off the heat.

While the mixture is still warm, place the gelatin sheets into a small bowl and cover them with cold water.
They will take a few minutes to soften.

Take the softened gelatin sheets out of the bowl and squeeze them gently, to remove any excess water.
Place them into the still warm mixture and whisk them in until they have totally dissolved.

Then leave to cool to room temperature.

When the lemon mix has cooled, add the mascarpone cheese and whisk it in briskly until it is all completely combined.

Then add the whipped cream and whisk again thoroughly.

Spoon the mixture into serving glasses and leave them to chill for 3-4 hours in the fridge.
This will allow the mousse to texture and set.

Remove the lemon mousse from the fridge and garnish with a little Lemon Zest
A mint leaf can also be added as a final touch.

French Perigordine Walnut Cake

Oven Bake: How To Make French Perigordine Walnut Cake


Ingredients:

250g shelled walnuts
120g unsalted butter
250g brown sugar
4 eggs
1 tbsp icing sugar

Needed:

1 electric blender
1 electric whisk
2 medium bowls
1 spring-form baking tin, of about 21- 23 centimetres in diameter
1 piece of grease-proof paper/ baking parchment
1 skewer
1 sieve
1 spatula

Method:

Preheat oven to 150ºC (300ºF/ gas mark 2).

Add the walnuts (reserving ten for later) into the blender and grind for two minutes on full power until they have the consistency of breadcrumbs.
Whisk the butter and sugar in a bowl and then stir in the ground walnuts using a spatula.

Separate the egg yolks from the white and add the yolks into the bowl of walnut mixture, one by one.
In a separate bowl beat the whites until they become stiff and then fold them into the mixture.

Place the cake in the centre of the preheated oven and bake for roughly one hour. After about forty minutes, check it.
Carefully spear the centre of the cake with a wooden skewer and see if it is dry.
When it comes out dry, the cake is baked.

Release the cake from the spring-form tin and place it on a serving plate.
Gently sift icing sugar over the cake and decorate with walnuts.

As a serving suggestion serve it with a generous dollop of whipped cream and a good quality cup of coffee.

Chocolate and Orange Cake

Chocolate : How To Make Chocolate And Orange Cake


Ingredients:

380g dark chocolate, chopped
240g butter, cubed
100ml fresh orange juice
zest of 1 orange
5 eggs
100g sugar
1 tbsp vanilla
100g GF Self Raing flour

chocolate glaze:

200g dark chocolate, chopped
200ml cream

Needed:

2 saucepans
1 bowl
1 electric mixer with whisk attachment
1 rubber spatula
1 spring-form pan 26cm in diameter, lined with parchment paper
1 wooden skewer

Method:

Pre-heat oven to 160°C (325°F/ gas mark 3).

Fill the saucepan about a third full with water and bring to the boil.
Place a stainless steel bowl over the saucepan, making sure that the bottom does not touch the boiling water.

Add the chocolate, butter, orange juice and orange zest.
Stir it occasionally to help the mixture melt more quickly.
Once the butter is melted, remove the bowl from the heat and set it aside.

If you desire, you can add some orange-flavoured liqueur at this stage.

Put the eggs, sugar and vanilla into the mixer bowl.
Mix them together on a medium to high speed and continue to whip until the volume is roughly double that of the original amount.
Then remove the bowl from the mixer.

Add the egg mixture to the melted chocolate, slowly folding it in with the rubber spatula.
Continue to fold it all together until well combined.
Next, sprinkle in the GF Self Raising flour and mix well.

Pour the batter into the spring-form pan, place it in the oven and let it bake for 20 - 25 minutes.
Around 20 minutes into the cooking time, check the orange cake to see if it's done. Insert the wooden skewer into the centre of the cake.

If it comes out free of batter, your orange cake can now be removed from the oven.
Leave it to cool down to room temperature and then remove from the tin.

Pour the cream into a saucepan and heat until close to boiling point.
Remove it from the heat.
Add the hot cream to the chocolate and blend them together well.

Pour the chocolate glaze onto the cake and using the rubber spatula, spread it evenly over the surface.
This is easier to do if you elevate the cake.

Allow the glaze to cool to room temperature.
Serve.

Crab Cakes with Tarragon Sauce

Main Dish:How To Make Crab Cakes With A Tarragon Sauce

Use Gluten Free Crackers/Bread Crumbs in place of the Cream Crackers


Ingredients:

40g GF crackers or GF bread crumbs
450g fresh or frozen white crab meat
1 egg, beaten
2 tbsp mayonnaise
1 tbsp GF English mustard powder
1 tbsp lemon juice
1 dash of GF Worcester Sauce
2 tbsp chopped parsley
4 tsp clarified butter
salt and white pepper

for the tarragon sauce:

50ml white wine vinegar
4 tbsp clarified butter
1 tomato, skinned, seeded and diced
1 tsp chopped tarragon

Needed:

1 frying pan
1 mixing bowl
1 chopping board
1 fork
1 plate
1 spatula
1 small saucepan
1 rolling pin

Method:

Put the GF crackers in a plastic bag and crush them into fine crumbs with a rolling pin alternatively use GF bread crumbs.

Put the crab meat into a bowl and add just enough of the GF cracker crumbs to absorb any moisture from the crab meat.
You may not need to use it all.

Check crab meat for bits of shell.

Put the beaten egg into a small bowl and whisk in the mayonnaise, GF mustard powder, lemon juice and GF Worcester Sauce.

Fold the mayonnaise mixture into the crab meat, avoiding breaking it up too much, then add the chopped parsley to the mixture.

Shape the mixture into 8 patties

Place a little of the clarified butter in a large frying pan and heat.
Add the crab cakes and cook on a medium heat for 2-3 minutes on each side until golden brown and crispy.

Place the cakes on a plate with some absorbent paper to get rid of any excess fat.

Put the vinegar in the small saucepan, boil and reduce until you have about 2 tablespoons worth.

When the vinegar has reduced add the clarified butter, diced tomato, chopped tarragon and salt and pepper to taste and gently warm the sauce through.

Place 2 of the crab cakes on a pre-warmed plate and spoon the sauce around it.
Serve with a green salad and a crisp white wine.

Italian Fish Soup AKA Chowder

Italian Food:How To Make Italian Fish Soup


Ingredients:

120ml olive oil
3 leeks , cleaned and sliced
2 cloves of garlic , minced
1 onion , peeled and chopped
2 celery stalks , chopped
250g mushrooms , sliced
1ltr GF fish stock
250g tinned tomatoes
150ml dry white wine
5ml cayenne pepper , to taste
450g white boneless fish , cod, sea bass or monkfish, cut into small chunks
900g mixture of crab, shrimp, and mussels , for mussels, scrubbed with the beards removed
fresh parsley , chopped
salt , to taste
freshly ground black pepper , to taste

Needed:

1 large pot
1 wooden spoon
1 ladle

Method:

Heat up the olive oil in a large pot and add the onions, garlic, leeks, celery and mushrooms.
Cook until the onions are clear and soft
Next, add the stock, tinned tomatoes and white wine.
Bring it all to simmering point, add the cayenne pepper and season according to taste.

Put all the fish, including the shellfish with the shells still on, into the pot. This adds to the flavour of the soup.
Continue to simmer until the fish is cooked; about fifteen to twenty minutes.

Once the fish is thoroughly cooked, serve in bowls with sprinkled parsley to garnish.
You could also serve this soup poured over GF pasta

Pan Seared Scallops with Mango Black Bean Salsa

Ingredients:

1 mango, peeled and diced
1 clove of garlic, minced
1/2 of a red onion, minced
1/2 cup of black beans, drained and rinsed
1/2 jalapeno, minced
1/2 red pepper, chopped
2 tbsp. of chopped cilantro
Juice from 1/2 a lime
3/4 lb. of scallops
Salt and pepper

Method:

Mango Black Bean Salsa

In a medium bowl combine mango, garlic, red onion, black beans, jalapenos, red pepper, cilantro, and lime juice.
Season with salt and pepper and set aside.

Scallops
Season scallops with salt and pepper on both sides.

Heat 1 tbsp of olive oil in a large saute pan over medium high heat.
Add scallops (be sure not to crowd the pan), and saute for three to four minutes on each side, depending on the size of your scallops.

Place a big pile of salsa in a shallow bowl and top with 3 scallops...enjoy!

Serves 2.

Asparagus and Herb Omelet

Ingredients:

1 egg
2 egg whites
2 tsp of chopped herbs (I used mint and basil)
1/4 cup of steamed chopped asparagus
2 tbsp of feta cheese
Splash of milk or water
Salt and pepper

Method:

Pre heat broiler/grill.

Combine eggs and egg whites in a small bowl along with mint, basil, a splash of milk and a pinch of salt.

Coat a non-stick 8-inch sauté pan with cooking spray before adding the egg mixture to the pan.

Once the eggs begin to set gently pull the edges of the omelet towards the center of the pan using a rubber spatula.
As you pull the cooked egg toward the center gently tilt the pan so that the uncooked egg oozes towards the edges of the pan.

Once the omelet is looking set, it will still be wet on top.
Sprinkle your asparagus and feta on one half of the omelet.
Pop it under the broiler for about 45 seconds or until the egg is set.

Remove and fold the egg onto itself to create a half moon.
Hit it with a little pepper and enjoy!

Serves 1.

Pan Seared Chicken w/ Balsamic Strawberries and Feta Cheese

Ingredients:

1 lb of thinly sliced, boneless, skinless chicken breast
1 heaping cup of chopped strawberries
2 tablespoons of basil
1 tbsp of mint
3 tbsp of feta cheese
1 tsp of balsamic glaze
2 tsp of olive oil
Salt and pepper to taste

Method:

In a small bowl combine the strawberries and balsamic glaze.
While they get to know each other you're gonna get started on the chicken.

Heat two teaspoons of olive oil in a large non stick saute pan over a medium high heat.
Season both sides of the chicken with salt and pepper and then get them into the pan.

Cook the chicken for two to three minutes per side, browning up each side as it cooks.
Once it's done, remove the chciken and plate it up.

Gently stir your herbs in with the strawberries and spoon a couble tablespoons over each chicken breast.
Top with a tbsp of feta cheese and enjoy.

Serves 4.

Fishermans Pie

Taste Sensations:How To Make Fisherman's Pie

Ingredients:

1 onion
2 cloves
1 bay leaf
600ml milk
300ml cream
500g cod fillet
4 eggs, hard boiled and peeled
100g butter
45g GF plain flour
5 tbsp parsley, chopped
freshly grated nutmeg
1.25 kg potatoes, peeled and chopped
1 egg yolk
salt and pepper

Needed:

1 large pan
1 potato masher
1 large plate
1 shallow oven proof dish
1 medium pan
1 sieve
1 chopping board
1 knife
1 slotted spoon
1 fork


Method:

Stud the onion with the cloves.
Put it into a large pan with the bay leaf, 450ml of the milk, the cream and the cod. Place the pan on the stove bring to the boil and simmer for 8 minutes.

When the fish is cooked, lift it out of the pan with a slotted spoon, place it on a plate and leave it to cool.
Strain the liquid through a sieve into a bowl or jug

When the fish is cool enough to handle, break it up into large flakes, discarding the skin and the bones.

Sprinkle the fish over the bottom of the oven proof dish.

Slice the hard boiled eggs and place on top of the fish.

Melt 50g of the butter in a pan, add the flour and cook for 1 minute.

Gradually stir in the milk mixture we cooked the fish in, continually stirring to avoid any lumps forming, leave on the heat to cook for 5-6 minutes

When the sauce is cooked add the chopped parsley and season with nutmeg and salt and pepper.
Pour the sauce over the fish and egg mixture and leave to cool.

Place the peeled potatoes in a pan, cover with water, add salt, bring to the boil and simmer for about 20 minutes or until soft.

Add the rest of the butter, egg yolk, salt and pepper to the potatoes; gradually add the rest of the milk until you have a soft spreadable mixture.

Preheat the oven to 200ºc/gas mark 6.

Place the fish pie in the oven and cook until golden brown for about 35-40 minutes

Take the fish pie out of the oven and serve.

BBQ'd New Potato Salad

British Food:How To Make New Potato Salad

Ingrefdients:

500g new potatoes
4 tbsp olive oil
2 spring onions , thinly sliced
4 bacon slices , (optional)
salt and pepper
1 tbsp crème fraiche
½ tbsp GF whole grain mustard
2 tbsp red wine vinegar
80 large olive oil

Needed:

1 saucepan
1 slotted spoon
1 tray
1 bowl
1 spoon
tongs
1 cutting board
1 knife
1 metal spatula
1 barbecue, either charcoal or gas
1 bottle of water for dousing any flames

Method:

When using a charcoal BBQ light it 30-45 mins before you plan to cook.
It is ready to cook on when there are no more flames and the charcoal has turned white.
When using a gas BBQ, light and turn it to the highest setting. Leave it for 15-20 mins to heat.

Place the potatoes in a saucepan on the hob and cover with cold water.
Turn the heat to high and allow to boil.
When boiling turn down to a simmer and cook for roughly 20 mins until the potatoes are soft.
Take them out and place on a tray.

Slice all of the potatoes in half.
A quick tip: allow them to cool before cutting them as it will be easier

Place the potatoes back on baking tray and drizzle over the olive oil.
Season generously with salt and pepper and combine well using your hands.

Add the mustard to the crème fraiche.
Then add the vinegar and add 2 tbsp of olive oil, slowly whisking. Keep whisking when adding the oil as it won't emulsify.
Keep adding and whisking until the oil is used.
Season with salt pepper and whisk again.

Individually place the potatoes onto the grill, face down.
Then place the bacon onto the grill.
After roughly 3 mins, turn the potatoes and bacon.
If they are many flames move the bacon to a cooler part of the grill.
When grilled remove from the barbecue

Place the grilled bacon on the chopping board.
Then taking a large knife, slice the bacon, thinly, lengthways

Put the potatoes into a large bowl.
Add the slices of bacon, the spring onions and pour in the vinaigrette.
Then with your spoon, combine it all together

This potato salad goes wonderfully with any barbecued meats or fish.

Ragout of Lamb

Lamb:How To Make A Ragout Of Lamb

Ingredients:

900g of leg or shoulder of lamb
4 tbsp olive oil
2 onions, roughly chopped
6 cloves of garlic, crushed
1 tbsp plain flour
500ml GF chicken stock
6 sprigs of thyme
2 bay leaves
2 tbsp chopped parsley
1 tbsp paprika
350 g new potatoes, scrubbed
2 tomatoes
300 g pumpkin
freshly ground black pepper
salt
ice

Needed:

1 flameproof casserole dish
1 knife
1 slotted spoon
1 measuring jug
1 plate or tray
1 spoon
1 bowl
1 fork
1 chopping board
1 saucepan

Method:

Preheat the oven Set the temperature to 170ºC (325ºF/ gas mark 3).

Trim off any excess fat then cut the lamb into 2cm cubes.
Season with salt and pepper.

Using a sharp knife, remove the stem and mark an 'x' at the other end of both tomatoes.
Bring a saucepan of water to the boil and prepare a bowl with iced water.

To skin the tomatoes, place them in the saucepan of boiling water and leave for 20 seconds.
Then put them into the iced water.
Remove from the water, peel off the skin and cut both tomatoes into chunks.

Heat up the oil in a casserole dish and add the lamb.
Cook until nicely browned then remove with a slotted spoon and put it aside.
It is recommendable to brown the lamb in two batches.

Next add the onions and cook for about 10 minutes or until lightly browned.
Add the garlic and stir briefly while cooking.

Stir in the GF Plain Flour to soak up all the juices and slowly pour in the stock while continually stirring.

When the liquid begins to simmer, add the lamb, paprika, thyme, bay leaves, tomatoes and season with salt and pepper.

Once the stock begins to simmer again, put the lid on and place the dish in the oven and cook for 1 hour

Meanwhile, cut the potatoes in half and skin and chop the pumpkin into cubes.

After the hour has passed, remove the casserole dish from the oven.
Add the potatoes and pumpkin, cover and return the dish to the oven to cook for a further hour.

Once thoroughly cooked, adjust the seasoning of the ragout if needed, garnish with a sprinkle of fresh parsley and serve

Sheperds Pie

Taste Sensations:How To Make Shepherd's Pie

Ingredients:

500g potatoes for mashing
50g grated cheddar cheese
1 tbsp vegetable oil
1 onion, diced
2 carrots, diced
2 sticks of celery, sliced
1 kg minced Lamb
30ml GF beef broth or stock
1 tbsp GF Plain Flour combined with 1 tbsp of butter
150g butter
salt and pepper to season
100ml milk

NEEDED:

1 large skillet
1 large saucepan
1 baking dish 15cm deep
1 bowl
1 spatula or spoon
1 strainer
1 potato masher

Method:

Put some oil in a skillet and sauté the onions.
When they are soft and starting to brown, remove them from the skillet using a slotted spoon and set to one side.

Sauté the carrots and celery until they start to brown.

Set the temperature of the oven at 220ºC

Heat the oil with 50 grams of butter and add the meat, stirring it until it browns.

As it browns add the carrots and celery.

When the meat has browned add the GF stock and stir well.

Stir in the butter and GF flour mixture (Rue) to thicken the stock. Cook for a further couple of minutes and set the pan to one side.

Boil the potatoes in salted water until soft.

When the potatoes are soft, drain out the water and mash them with half of the remaining butter and grated cheese.
If it is too thick add a little milk.
When it has reached a smooth consistency stir in a pinch of salt and pepper to season.

Stir in the sautéed onions

Transfer the meat into the baking dish. Spread it out to make an even layer.
Spoon over the mashed potato and tease the surface with a fork to create some texture.
To finish, brush on the last of the melted butter.

Place the shepherds pie in the oven for half an hour.
Check the shepherds pie from time to time to make sure the potato isn't burning.

Serving suggestion:

This is a complete meal in itself and you shouldn't need anything else but if you like it can be served with peas

Beef Stroganoff

Beef:How To Make Beef Stroganoff

Ingredients:

1 tbsp Olive Oil
500 g rump/ fillet steak
110 g butter
1 medium Onion
2 garlic cloves
300 g button mushrooms
280 ml GF beef stock
2 small glasses of red wine
1 tsp GF Worchestershire sauce
280 ml sour cream
salt and pepper
pinch paprika

Method:

Cut steak into strips.
Finely dice 1 onion, crush and chop 2 garlic cloves.

Heat the olive oil in a heavy cast iron pan.
When hot add the steak pieces and season well with salt and pepper.
Flash fry for a minute, remove from pan and set aside.

In the same pan melt butter, add the onions and garlic and cook for roughly 2 minutes until soft.

Add button mushrooms, season again.
When the mushrooms begin to soften return the beef to the pan, add GF beef stock, 2 small glasses of red wine and 1 tsp of GF Worcestershire Sauce.

Lastly stir in sour cream and a pinch of paprika.
Leave to simmer for 10 minutes.

Serve with white rice, crusty GF bread, or even mashed potato.
For a finishing touch sprinkle with chopped parsley.

Balsamic Roasted Beetroot with Garlic and Thyme

Side Dishes:How To Make Balsamic Roasted Beetroot With Garlic And Thyme

Ingredients:

750 g raw beetroot , peeled
4 tbsp olive oil
2 tbsp balsamic vinegar
2 tbsp lemon juice
1 clove of garlic , finely chopped
½ tsp sea salt
½ tsp black peppercorns , coarsely crushed
2 sprigs fresh thyme
25 g butter, cubed

Needed:

1 sharp knife
1 roasting tin
1 small bowl
1 cutting board
1 spoon
tinfoil
1 small vegetable knife

Method:

Set the oven to 220ºC (425ºF/ gas mark 7).

Cut the beetroot in half, or into quarters if they are large.
Spread the pieces out in a single layer over the base of the roasting tin and tuck in the sprigs of thyme.

Put the oil, vinegar, lemon juice, garlic, salt and pepper into a small bowl and mix well

Pour the mixture over the beetroot and stir to coat each one.

Sprinkle the cubed butter over the beetroot and cover the roasting tin with foil

Place the beetroot in the preheated oven and roast for about 45 minutes.
After this time, use a small sharp knife to check if the beetroot is ready.
It needs to be tender but still slightly firm in the centre.

Place the beetroot onto a serving plate and drizzle some of the remaining dressing from the roasting tin around it.
Add some more sprigs of thyme to garnish and serve immediately.

Minced Beef Rosti (AKA Meatloaf)

Main Dish:How To Make Minced Meat Rosti

Ingredients:

1 kg minced meat
100 ml olive oil
4 garlic cloves, chopped
1 sprig of parsley, roughly chopped
1 tsp cinnamon
2 tsp GF curry powder
1 tsp nutmeg
2 tsp salt

Needed:

1 large bowl
1 moulded tin 11in approx long
1 wooden spoon
1 medium knife

Method:

Preheat the oven
Set the oven to 200ºC (400ºF/ gas mark 6)

Put the minced meat into the large bowl.
Add the chopped garlic, GF curry powder, cinnamon, nutmeg, olive oil, salt and parsley and mix thoroughly with your hands.

Spoon the mix into the mould. Distribute it evenly and then press firmly down on the meat to compact it and remove any air.

Put the tin in the oven and cook for 40 minutes.
To check if it's cooked, insert the knife into the mix.
If you can see the juice of the meat coming out leave it to cook for an extra 10 minutes.
When cooked through, remove from the oven.

Take the rosti out of the mould, cut it into portions and serve.
As a serving suggestion, you can accompany it with plain rice and a fresh tomato sauce or with just a fresh green salad.