Monthly Archives: November 2013

Gluten-Free & Dairy-Free Slow-Cooked Lamb Shanks

Lamb shanks

HUGE apologies to everyone for the silence on the blogging front. I’ve been starting to write a new book – and living and breathing new recipes! But coming back onto the blog is lovely (hello everyone!) and I thought the best recipe to do would be a warming, reviving comfort food one. This recipe is utterly delicious, but also incredibly simple to make, and perfect for the weekend. Enjoy!

gluten-free, dairy-free, soy-free, egg-free, nut-free, seed-free, citrus-free

Serves 4     Preparation time 10 minutes     Cooking time 3¼–4¼ hours

Ingredients:

  • 2 tbsp olive oil
  • 4 lamb shanks
  • 1 onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 2 carrots, diced
  • 1 leek, white part diced
  • 250ml/9fl oz/1 cup dry red wine
  • 375ml/13fl oz/1½ cups gluten-free and dairy-free beef or vegetable stock
  • 400g tinned chopped tomatoes
  • 2 bay leaves
  • 1 tbsp finely chopped sage leaves
  • sea salt and freshly ground black pepper
  • Heat 1 tablespoon of the oil in a large, heavy-based frying pan over a medium heat. Working in batches, add the lamb shanks and cook, turning over, for 5 minutes until lightly browned. Remove the lamb from the pan with a slotted spoon, transfer to an ovenproof casserole and leave to one side.
  • Preheat the oven to 160°C/315°F/gas 2–3. Add the remaining tablespoon of oil and the onion to the pan and cook, stirring occasionally, for 2–3 minutes until starting to turn golden, then stir in the garlic. Add the carrots and leek and cook for a further 2–3 minutes, until softened. Add the red wine, stock, tomatoes, bay leaves and sage. Cover and bring to the boil over a high heat. Pour the mixture into the casserole and stir. Transfer to the oven and cook, covered, for 3–4 hours, depending on how much time you have, until the lamb is meltingly tender.
  • Season lightly with salt and pepper, remove the bay leaves and serve.

Tarte tatin

TartTatin2

Create a little piece of French-patisserie heaven in your own kitchen.
Thought eating a tarte tatin was something you could never do? Now you can! As usual it really is worth the effort of getting the xanthum gum as it will make a difference to the pastry, but don’t worry if you can’t as the pastry will still work without it. But do buy local, organic apples as these will really add to the meltingly sweet taste of the tart.

preparation time 20 minutes, plus 30 minutes chilling time cooking 40–55 minutes serves 6

contains: egg, nuts

75g dairy-free margarine
100g fruit sugar
7 apples, peeled, cored and cut in half
rice flour, for dusting

pastry:
75g rice flour
50g gram flour
50g ground almonds
50g fruit sugar
1 tsp xanthum gum
75g chilled dairy-free margarine
1 large egg, beaten

1 Sift the flours and the ground almonds into a large mixing bowl and stir in the fruit sugar and xanthum gum. Cut the margarine into small pieces and, using cold fingertips, rub it into the dry ingredients until the mixture resembles fine breadcrumbs.
2 Make a well in the centre and add the egg, mixing lightly with a round-bladed knife so that the mixture begins to hold together. Continue adding the egg gradually until it is all mixed in and the mixture begins to come together to form a sticky dough.
3 Shape the pastry into a ball. Wrap in greaseproof paper and put in the fridge for at least 30 minutes. This amount will line a 25cm tart tin, 3cm deep, or 5 x 12cm tartlet tins, 2cm deep.
4 The pastry can also be made in a food processor. Simply tip the sifted flours, ground almonds and sugar into the bowl, add the margarine and blend until the mixture resembles fine breadcrumbs. Add the egg and blend for 20–30 seconds until the mixture comes together to form a sticky dough, adding more water if needed.
5 Heat the margarine gently in a 20cm heavy-based frying pan with an ovenproof handle until melted. Sprinkle the sugar over the top, then arrange the apple halves, cut-side down, in one layer.
6 Cook over a gentle heat for 20–30 minutes until the apples are soft and golden and the liquid has caramelized. Remove from the heat.
7 Preheat the oven to 220°C/425°F/Gas 7. Roll the pastry out on a surface liberally dusted with rice flour into a round that is slightly larger than the frying pan. Be careful, as the pastry will still be slightly sticky. Trim the pastry neatly into a circle with a knife. Carefully lift the pastry with a metal spatula and place it on top of the pan, completely covering the apples.
8 Place the pan in the hot oven and bake for 20–25 minutes until the pastry is golden brown. Take the tart out of the oven and leave to cool in the pan for 2 minutes. Place a serving plate, upside-down, over the top of the pan, then, holding the pan and plate together, turn them over so that the tarte tatin turns out onto the serving plate with the caramelized apples on top, and serve.

related ingredients: fruit sugar, gram/chickpea flour, oat milk, rice flour, xanthum gum

Plum crumble

riceflour02

A deliciously warming, spiced crumble for the winter months.

It’s well worth making the effort to use fruit sugar, or xylitol if you can get hold of it. Both have a much lower GI (refined sugar is usually at least 5x higher) making this a healthier version of crumble. Plums themselves are high in fibre so they’re a great fruit to eat – and this recipe makes them very moreish!
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Christmas pudding

christmaspudding

Christmas pudding is a great part of the countdown to Christmas. Traditionally you make it a few weeks (up to 6 weeks) before and, once you’ve piled all the ingredients into a large bowl, everyone has a good stir and a wish. This year, my daughter Zoe’s friend, Emily, came round to stir. We hope your wish comes true, Emily! Here’s the recipe I used – it makes a much lighter, yet still very rich and moist, version of the classic – and all without gluten or dairy. As with the Christmas cake, you can feed it with more brandy while you wait for the day. If you’re making it in advance, leave to cool in the bowl once cooked, then wrap tightly in foil and store in a cool place. Then recover with foil and steam for 1 hour to reheat. I made 1 huge pudding but you might prefer to either make 2 puddings or halve the quantities.
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