Tag Archives: carrots

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.

Gluten-free & Dairy-Free Chia Seed Super Salad

Chia seed salad

The sun is streaming into the kitchen and it feels great to be making hot-weather food. Step forward salads – with zingy, fresh ingredients and clean, clear tastes. Making food in this heat becomes as simple as putting some ingredients in a bowl. And when it’s this simple, it’s supereasy to make healthy, nutrient-packed meals.

This salad is full of antioxidant-rich veggies. But the stars of the bowl are the chia seeds. They are literally bursting with vitamins, minerals and the highest amount of omega-3 in any fruit or vegetable. You can use chia seeds to thicken stews, soups, juices and smoothies, to bind flour mixtures together as a substitute for eggs when baking, but also very simply to sprinkle into stir-frys and salads. Ahhh, sunshine and superfoods – a wonderful combination!

gluten-free, dairy-free, yeast-free, egg-free, nut-free

Serves 4     Preparation time 10 minutes

Ingredients:

  • 150g/5½oz mixed salad leaves
  • ½ cucumber, peeled and halved lengthways
  • 2 carrots, cut into thin matchsticks
  • ½ red, orange or yellow pepper, deseeded and sliced into thin matchsticks
  • 2 spring onions, white part finely sliced
  • 1 small handful of mint leaves, finely chopped
  • 1 handful of coriander leaves, finely chopped
  • 2 tbsp chia seeds

Dressing:

  • juice of 1 lime
  • 1 tbsp tamari soy sauce
  • 2 tbsp sesame oil
  • 1 tbsp olive oil
  1. To make the dressing, mix together the ingredients in a small jug.
  2. Using a teaspoon, deseed the cucumber by running the spoon down the centre of the cucumber. Discard the seeds and cut the cucumber into thin matchsticks. Put the cucumber and the remaining vegetables into a serving bowl and mix thoroughly. Add the dressing and the herbs and mix in gently. Sprinkle the seeds over the top and serve.

Gluten-Free & Dairy-Free Sushi from Renée Elliott’s Me, You & the Kids, Too

Zoe loves nori which is great because it’s amazingly good for you. Like other sea vegetables, it is high in B vitamins, beta-carotene, calcium, iron and zinc, so it is brilliant at boosting your immune system. And it’s particularly high in vitamin A which helps prevent colds and sore throats, as well as maintaining healthy skin. She’ll eat the sheets of nori by themselves (and I’m inwardly cheering as she nibbles all those fantastic nutrients!) and is particularly keen on having it as sushi, especially with this avocado/mayonnaise filling.

I used to make sushi the more standard way, by rolling the nori over the filling and then cutting each roll into pieces. But then Renée Elliott showed me how easy hand rolls are to make – in fact, you can put all the ingredients on the table and let everyone (kids included) make their own rolls. This recipe is adapted from Renée’s latest book, Me, You & the Kids, Too – you can use any combination of veggies – we used the cucumber and carrots we had in the fridge this time (and added extra avocado), instead of the asparagus, sprouts and beetroot in Renée’s recipe.

The additional bonus about this recipe (like all the recipes in Me, You & the Kids Too) is that you can also make nutrient-dense purées for your baby, from this recipe. There’s no need for additional ingredients, you just take from the main amount. And bingo – a meal that feeds all. However, as Zoe told me this morning (on her first day at nursery/school), she’s not my baby any longer. So no more purées for her… Sob!

gluten-free, wheat-free, yeast-free, dairy-free, soya-free, nut-free, seed-free

Makes: 20     Preparation time: 20 minutes, plus 40 minutes cooking the brown sushi rice     Cooking time: 5 minutes

Ingredients:

  • 10 asparagus, woody ends removed and halved
  • 40 green beans, trimmed
  • 1 tsp fine sea salt
  • 200g/7oz/1 cup brown sushi rice or brown short grain rice
  • 10 nori sheets, halved lengthways
  • 12 tbsp wasabi (optional)
  • 1 beetroot, grated
  • 50g/134oz sprouts such as alfalfa, broccoli or mung (optional)

For the sauce:

  • 2 avocados, peeled, pitted and mashed
  • 2 tbsp mayonnaise
  1. Put the rice and 455ml/16fl oz/scant 2 cups water in a saucepan and bring to the boil over a high heat. Turn the heat down to low and simmer, covered, for 40 minutes until the rice is just cooked but still retains a slight bite.
  2. Put the asparagus and green beans in a steamer and steam, covered, for 5 minutes until the vegetables are cooked but still slightly crunchy. Add the salt to the cooked brown sushi rice and mix well.
  3. To make the sauce, mix together the avocados and mayonnaise in a bowl until smooth.
  4. To make a hand roll, spread 1 tablespoon of the sauce diagonally down the centre of one nori sheet, then add a little wasabi on top, if using. Put 1 tablespoon of the cooked brown sushi rice, 1 piece of asparagus, 2 green beans and 1 tablespoon each of the beetroot and sprouts, if using, on top of the sauce. Take the nori sheet in your hand and roll into a cone shape. Repeat with the remaining ingredients and serve.

Green bean, Avocado & Rice Purée for a 6–9 month old baby

  • Put 4 tablespoons of the cooked brown sushi rice and 135ml/4½fl oz/generous ½ cup boiling water in a saucepan and simmer, covered, over a low heat for 10 minutes. Add 4 green beans and cook, covered, for a further 10 minutes until completely soft. Transfer to a blender and add 2 tablespoons of the avocado and 3 tablespoons water. Blend for 30 seconds, adding extra water 1 teaspoon at a time, until smooth. Serve warm.

Vegetables, Avocado, Sprouts, Beetroot & Rice for a 6–9 month old baby

  • Put 4 tablespoons of the cooked brown sushi rice and 135ml/4½fl oz/generous ½ cup boiling water in a saucepan and simmer, covered, over a low heat for 10 minutes. Add 2 green beans and 1 asparagus piece and cook for a further 10 minutes until completely soft. Transfer to a blender and add 2 tablespoons of the avocado, 1 tablespoon each of the beetroot and sprouts, if using, and 3 tablespoons water. Pulse for 15 seconds, adding extra water 1 teaspoon at a time, until the mixture forms a lumpy purée. Serve warm.

Arise & Shine Alkalizing Vegetable Mineral Broth

Onto week 2 of the 4-week Cleanse 28 from Arise & Shine – the Gentle Phase… Week 1 – the Mild Phase – has been easier than I anticipated (although I’m conscious that it’s referred to as Baby steps by the company!) I started getting some cleansing reactions on day 4, but they have been mild – just some slight dizziness and nausea. I’ve also been waking early and finding it hard to go back to sleep again (so I am getting tired) which feels like it’s due to feeling hungry at that time of the early morning. And I’ve been experiencing some emotional cleansing, too – with some outburst of tears! But, apart from that, so far, so good. I’ve lost over 3kg in weight, my skin is looking clearer and I feel more vibrant and clearer-headed.

The hunger aspect of this detox is proving to be fascinating. Generally I eat heartily – not masses, but certainly full plates of food. I’ve never been one of those people who has gone on starvation-style diets to lose weight, and I don’t usually skip meals as I feel too hungry if I do. I normally eat healthily, but I don’t pay particular attention to calories. I won’t eat loads of sweet food and I won’t eat junk food – because they’re unhealthy – but I don’t particularly restrict the amount I eat.

Just before I started this detox I decided that I wasn’t going to let fear of hunger become an issue during the program. I decided that I was simply going to see how I get on. And so far it feels like it’s not an issue. Certainly I don’t feel full at the end of a meal in the way I normally do, and certainly I am feeling hungry throughout the day and night. But I’m eating large platefuls of veggies and fruit and it’s proving to be enough – and I’m finding that I’m not dwelling on it as a problem. In fact, I’m even finding it ok to make Zoe’s meals and sit happily with her as she eats them. Phew!

During the week I’ve had fresh juices and some soaked nuts in the mornings and often salads at lunch (as this is much easier at work.) In the evenings I’ve either had steamed veggies (wow, steamed broccoli tastes good!) or quinoa with different types of veggies, either steamed or raw. I’ve also been making the Alkalizing Vegetable Mineral Broth from the Arise & Shine Sample Menus in the Program Guide, and this tastes really good.

Arise & Shine Alkalizing Vegetable Mineral Broth (made with organic ingredients) – often also known as Potassium Broth

The recipe below is for a simple version. You can spice it up with a dash, or more, of cayenne pepper or raw apple cider vinegar. Fresh or dried herbs such as parsley, oregano or thyme, or any salt-free, msg-free herbal seasoning blend can be added for extra flavour. And truly, any organically-grown vegetable can be added to the broth.

Ingredients:

  • 3–4 unpeeled potatoes of any variety, diced
  • 1 small onion, diced
  • 3–4 celery stalks, thinly sliced
  • 1–2 carrots, thinly sliced
  • 1 large handful of greens, such as kale or chard (I can’t get either at the moment, so I’ve been using cabbage)
  • 1 sweet potato or yam, diced (optional)
  1. Put all the ingredients in a very large, heavy-based saucepan. Pour in 3.4 litres/3 quarts/generous 13½ cups bottled or distilled water. Cover with a lid and bring to the boil over a medium heat. Turn the heat down to gentle and leave to simmer for 20 minutes.
  2. Strain all the liquid through a sieve, discard the veggies and drink the broth either warm or cold.

Gluten-Free & Dairy-Free Beef Bourguignon

Today is publication day for Daniel Galmiche’s book The French Brasserie Cookbook. This is one of the most gorgeous books I’ve worked on – full of truly wonderful recipes and stunning pictures. Daniel (who is the chef at the Vineyard in Berkshire) is known as ‘The king of contemporary French cooking’ and has produced a book full of wonderful French recipes, many of which have his unique modern twists. Full of the diverse tastes and aromas from the different areas of France, his recipes show you how to create fresh, contemporary French dishes in your own kitchen.

Daniel is all about making recipes work for you in your own home, rather than reproducing cheffy recipes. This Beef Bourguignon recipe is a great example. It’s an iconic French dish but one that traditionally takes a couple of days to make. Instead, Daniel shows how you can do a simple marinade and leave it for just 3 hours, before cooking it for only a couple of hours. And it’s not an expensive recipe (unless you drink the bottle of wine before you start and then have to buy another one!) You don’t need to use prime cuts of beef – the braising cuts, such as brisket, silverside, blade, cheek or even shank will work really well.

One of my most memorable days when working on this book was when I went to one of the photography days. Daniel was cooking the dishes and I found myself entranced by the way he cooked. No matter what he was doing; whether he was sorting through ingredients that had just arrived or styling the food on the plate, he was always incredibly aware of what was going on in the saucepans. I realise that I can get distracted when I’m cooking and that’s when things overcook – so it would be great to have Daniel’s amazing awareness! And Daniel was a truly lovely person to work with.

I was going to make the Moules Marinières with Lemongrass & Chilli but I couldn’t get any mussels and, anyway, the weather has turned cold. So I made this wonderful beef dish, instead – using rice flour instead of plain flour, and gluten-free stock. The flavours were deep and delicious; the meat was tender and full of flavour – and I loved making my own, fresh bouquet garni, instead of using a dried one!

Gluten-free, wheat-free, dairy-free, nut-free, egg-free, citrus-free

Preparation time 20 minutes, plus 3 hours marinating     Cooking time 2 hours 15 minutes     Serves 4

Ingredients:

  • 800g/1lb 12oz casserole steak, cut into large cubes
  • 1l/35fl oz/4 cups full-bodied red wine
  • 2 thyme sprigs
  • 4 garlic cloves, crushed with the flat edge of a knife or your hand
  • 3 tbsp Cognac
  • 100ml/3½fl oz/scant ½ cup sunflower oil
  • 2 tbsp rice flour
  • 600ml/21fl oz/scant 2½ cups gluten-free chicken or vegetable stock
  • 1 bouquet garni made with 1 parsley sprig, 1 thyme sprig and 1 small bay leaf, tied together with kitchen string
  • 2 carrots, peeled, halved lengthways and cut into chunks
  • 12 silverskin onions or shallots
  • 100g/3½oz small button mushrooms
  • 100g/3½oz pancetta, diced
  • 1 handful of flat-leaf parsley, roughly chopped
  • salt and freshly ground pepper
  1. In a deep dish, mix together the beef, wine, thyme, garlic and Cognac. Cover with cling film and leave to marinate in the fridge for at least 3 hours. Drain the meat into a bowl, using a colander, and reserve the marinade.
  2. Heat 4 tablespoons of the oil in a large saucepan or cast iron pot over a medium heat. Add the meat and cook for 20 minutes until brown, season with salt and pepper, then sprinkle with the flour and cook, stirring, for a further 2–3 minutes. Add the stock and reserved marinade and bring to the boil. Skim the foam off the surface and add the bouquet garni, then reduce the heat to low and simmer, partially covered, for 1 hour 45 minutes, stirring occasionally, until the meat is tender. By that time you should have a rich, silky sauce.
  3. About 50 minutes before the end of the cooking time, heat another medium saucepan with 1 tablespoon of the oil over a medium-low heat. Add the carrots and onions and cook for 10 minutes or until soft and pale gold in colour, then add to the meat saucepan.
  4. When the beef is almost ready, heat the remaining oil in a frying pan over a medium heat. Add the mushrooms and pancetta and fry for 8–10 minutes, stirring occasionally, until golden brown, then add them to the beef. Check the seasoning adjusting the salt and pepper, if necessary, discard the bouquet garni, throw in the parsley and stir gently without breaking the delicate pieces of beef. Serve hot.