Tag Archives: pancetta

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.

Gluten-Free & Dairy-Free Broad Bean & Pancetta Risotto


This is a wonderfully earthy recipe, combining the powerfully-savoury taste of thyme with the substantial broad beans, and the strong pancetta and dairy-free cheese. I use the Cheezly dairy-free cheeses because I think they’re the best on the market – and my favourites are the White Cheddar Style, Red Cheddar Style and the new Blue Style Cheezly. These are all made with soya but if you don’t want to eat soya, they also make a Soya Free Cheezly which is really good.

Broad beans are in season right now (and lovely), so if you can get fresh ones, it’s well worth the extra effort of shelling them (and if you have time to skin them, even better!) But don’t worry if you can only get the frozen variety – this dish will still be delicious.

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

Preparation time 5 minutes     Cooking time 20-25 minutes     Serves 4

Ingredients:

  • 3 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 250g/9oz/heaped 1 cup arborio or other risotto rice
  • 300ml/10½fl oz/scant 1¼ cups organic dry white wine
  • 800ml/28fl oz/scant 3¼ cups hot, gluten-, yeast- and dairy-free vegetable stock, or vegetable stock made from gluten-, yeast- and dairy-free stock powder
  • 1kg/2lb 4oz broad beans, shelled, or 450g/1lb/heaped 2½ cups shelled broad beans
  • 200g/7oz pancetta
  • 1½ tbsp chopped thyme leaves
  • 1 handful chopped flat-leaf parsley (optional)
  • 75g/2½oz dairy-free cheese, shaved
  • sea salt and freshly ground black pepper
  1. Heat 2 tablespoons of the oil in a large, heavy-based saucepan over a medium heat. Add the onion and cook for 2–3 minutes until just starting to turn golden. Stir in the garlic and cook for about 30 seconds, then lower the heat and stir in the rice until it is well coated in oil.
  2. Pour a little of the wine into the mixture and stir. Continue cooking over a low heat, gradually adding and stirring in the wine, until it has all been absorbed. Add a ladle of the hot stock and stir until all the liquid has been absorbed. Continue adding and stirring in the hot stock for 18–20 minutes until nearly all the liquid has been absorbed.
  3. Meanwhile, steam the broad beans in a saucepan of boiling water or a steamer for 5-7 minutes, depending on their size, until they are just tender. Remove from the heat, drain and set to one side. (And remove the skins if you have time.)
  4. Pour the remaining oil into a heavy-based frying pan and heat over a medium heat until hot. Add the pancetta and fry for 4-6 minutes until just crispy. Remove from the pan and drain on kitchen paper.
  5. When the risotto mixture is almost cooked, season lightly with salt and pepper to taste and add the beans and pancetta. Stir in carefully and continue to cook for a further minute until the rice is soft but still has a slight bite and all the liquid has been absorbed. Stir in the thyme (and parsley leaves if using), and sprinkle with the shavings of cheese. Serve immediately.