Cheers for Chuck
Citrus Cottage Pie with Golden Mash
Lamb & Leek Koftas
Lamb Stuffed Vine Leaves
Roast Beef English Pesach Style
Spicy Lamb with Lentils
Salami, Mushroom Open Tart
(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.
THE SLOW COOKING CELIAC BY ANNE LUDER
Recipes for slow cookers + conventional methods - many suitable for Shabbat
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Serves 8-10 depending on whether you add dumplings - Kneidel
Easy to prepare in the microwave but its even better if you slow cook overnight
I know this is a lot of people but I often use this if I am having a crowd back after shul, as you could cook it on an even lower light over night. Or just freeze half
Vegetable oil for browning the meat
1 kilo (2.2lb) chuck or stewing beef
220g (7oz) onion .
1 kilo (2.2lb) carrots
1 kilo (2.21b) potatoes
Juice of 2 oranges
450g (1lb) pitted prunes
Tin of apricots in water or apple juice or
220g (7oz) dried apricots soaked for 4 hours in apple juice
300ml (10fl oz) of water/stock if cooking conventionally
2 tablespoons brown sugar (optional)
3 tablespoons of ground almonds (this is your thickening agent)
1 tsp each cumin and cinnamon
1/2 tsp ginger
Slice the onion, carrots and potatoes. Cut the meat into cubes
In a large pan or casserole dish that you can use on the hob and in oven, brown onion and meat in the oil. Place all the remaining ingredients in casserole, finishing with the tinned apricots.
Add about 300ml (10fl oz) of water/stock if cooking conventionally heat through on top of hob. Transfer to a slow oven and cook at 150ºC fan, 165ºC, 325ºF, Gas Mark 3, Moderately Slow for about 3½ hours or at a lower temperature overnight.
Alternatively after browning; microwave for 15 minutes on high and then 45 minutes on medium, stand for 10 minutes.
Serve with green vegetables. If you really want to be stodgy you can make some kneidel and serve with red cabbage and mango