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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Easily feeds 6
The aubergine extends the mince and helps counter act the cholesterol in the red meat. You can use lamb mince and then it becomes a Shepherd’s Pie.
450g (16oz) minced beef
200g (7oz) aubergine
200g (7oz) leek
150 ml red wine
2tbsp tom paste
100g (3.5oz) green pepper
Juice ½ orange
200-250g (7-8oz) parnsips
500g (1lb) sweet potatoes
Zest of whole and juice ½ orange
1 tbsp vegetarian margarine or olive oil as you prefer
Salt & Pepper to taste
½ tsp Turmeric
Finely dice the aubergine, leek and pepper. Fry in a little oil until soft. Add the mince by pulling off marble size lumps; do not break it down by over stirring you want to have soft chunks of mince. Brown the meat. Stir the tomato paste into the red wine and pour over the mince, cook until the juices thicken, add the orange juice.
Meanwhile, cook the sweet potatoes and parsnips until soft in boiling water to which some seasoning and the turmeric has been added. Drain, stir in the zest and orange juice and some vegetable margarine/oil. Mash down.
Pour the mince mixture into a casserole dish. Top with the mash, and draw a fork across the top to pattern it. Cook for 20 minutes in a pre-heated oven at 165ºC 150ºC Fan, 325ºF, Gas Mark 3, moderately slow oven till nicely browned
Serve with roasted red peppers and roasted broccoli. - (blanch the broccoli and then just toss with a little oil place in the top of the oven on a metal sheet or in a roasting dish)