Meat


Ingredients:

1/2 lb (8oz) boneless beef, cubed
1x 15ml spoon (1 tablespoon) oil
2 medium potatoes, peeled and cubed   
1 medium onion, chopped
1 red pepper, de-seeded and chopped
1 green pepper, de-seeded and chopped
2 tomatoes, skinned and chopped
2 large cloves of garlic, crushed or chopped
2 x 15ml spoons (2 tablespoons) paprika
1 x 5ml spoon (1 teaspoon) salt
1/4 x 5ml spoon (1/4 teaspoon) caraway seeds, optional
1.2 litres (2 pints) water

What to do:
  1. Heat the oil in a large heavy based pan, add the onion and saute until softened.
  2. Stir in the garlic and paprika, then add the beef and salt.  Stir well, adding a little more water if needed to prevent sticking. Gently simmer for 10 minutes with the lid on.  
  3. Add the caraway seeds, peppers, tomatoes and water, bring to a boil, cover and simmer for 20 minutes.
  4. Now add the potatoes and gently simmer again until the potatoes are cooked ( 10-15 minutes).
  5. Salt to taste.
  6. Serve hot on freshly prepared gluten-free pasta or with crusty gluten-free cobs!


2. Cottage Pie

Cottage Pie is a meat pie with mashed potato topping. The cheese works really well with all the meaty flavours. A dash of balsamic vinegar or spiced relish gives a real depth to the flavour of this popular dish






Ingredients:

25g (1oz) dairy-free margarine
1 large onion, peeled and chopped
25g (1oz) rice flour
275ml (1/2 pint) beef stock
450g (1 lb) lean minced beef
1 x 15ml spoon (1 tablespoon) tomato puree
1 x 15ml spoon (1 tablespoon) Relish, soy sauce or balsamic vinegar, optional
Salt and freshly ground black pepper

Topping:

450g (1 lb) potatoes, freshly cooked
25g (1 oz) dairy-free margarine
2 x 15 ml spoons (2 tablespoons) dairy-free milk 
50g (2 oz) dairy-free cheese 

What to do:
  1. Melt the dairy-free margarine in a saucepan and fry the chopped onion over a low heat, until cooked and softened.
  2. Add the gluten-free flour and stir continually over a low heat, until the mix begins to brown.
  3. Remove completely from the heat and gradually stir in the beef stock.  Add the remaining ingredients, stir well and gradually bring to the boil.  Cover and simmer very gently for 30 minutes.
  4. Pour the mixture into an 850ml (1 1/2 pint) ovenproof dish.
  5. For topping: Mash the potatoes with the dairy-free margarine, dairy-free milk and seasoning. 
  6. Carefully spread over the meat and sprinkle on top the grated dairy-free cheese.
  7. Place under a hot grill for 5 minutes until the cheese has melted or bake in preheated, moderately hot oven (190'C / 375'F / Gas Mark 5) for 15-20 minutes.
  8. Serve with green vegetables and carrots.










Ingredients:
Base:

Filling:
100g (4 oz) streaky bacon, chopped into 1 inch pieces
75g (3 oz) dairy-free cheese 
2 large, free range eggs
150ml (1/4 pint) dairy-free milk 
salt & freshly ground black pepper

What to do:
  1. Pre-heat your oven to 190'C / 375'F / Gas Mark 5.
  2. Line an 18 cm (7 inch) flan dish with the pastry.
  3. Gently dry-fry the bacon pieces, then set aside to cool.
  4. Spread half the grated dairy-free cheese into the bottom of the pastry case and cover with the bacon.
  5. Beat the eggs and dairy-free milk together, season to taste, pour over the cheese and bacon, then sprinkle the remaining cheese evenly over the top.
  6. Bake in the middle of your oven for about 35-40 minutes, or until the top begins to turn golden brown.
Top Tip: 
Arrange thin slices of tomato on the top before 
baking to add colour and interest.



This traditional family favourite is packed full of vitamin C from the tomatoes and is a favourite with my children and their friends at tea-time


Ingredients:

1 x 500g pack of gluten-free spaghetti
450g lean minced beef
1 medium onion, peeled and chopped
2 x 400g tins of chopped tomatoes
1 x 15ml spoon (1 tablespoon) spiced gluten-free relish
Salt and ground black pepper to taste
Dairy-free cheese to sprinkle on top, optional

What to do:
  1. In a heavy-based saucepan gently fry the onion for 5 minutes until softened, then add the minced beef and continue frying for another 5 minutes until the meat begins to brown.
  2. Add the tomatoes, relish and seasonings then mix thoroughly and bring to the boil.  
  3. Gently simmer for about 20 minutes until thoroughly cooked through.
  4. In the meantime, cook the spaghetti in a large pan of boiling, salted water for 8-10 minutes or according to the packet instructions. Drain.
  5. Serve on individual plates with the sauce in the centre of a ring of spaghetti.
  6. Sprinkle with grated dairy-free cheese if using.


5. Beef Stroganoff


Ingredients:

50g (2 oz) dairy-free margarine
1 small onion, peeled and finely chopped
1 clove garlic, peeled and crushed
3 rashers of lean back bacon
freshly ground black pepper
pinch of caraway seeds
pinch of marjoram
225g (8oz) mushrooms, sliced
450g (1 lb) lean beef, cut in to strips
1 x 142g (5oz) dairy-free cream 
freshly chopped parsley to garnish, optional

What to do:
  1. Gently melt the dairy-free margarine in a saucepan and sauté the onion and garlic with the bacon, seasoning, caraway seeds and marjoram for 5-6 minutes until softened.
  2. Add the mushrooms, cover and gently simmer for 10 minutes.
  3. Now add the meat to the pan and cook for another 10-15 minutes, stirring frequently.
  4. Pour in the dairy-free cream, stir well then sprinkle with freshly chopped parsley.
  5. Serve immediately with rice, pasta or crusty gluten-free rolls and a green vegetable.

This recipe also works well with pork




6. Latticed Mince Pie


Ingredients:

For pastry
225g (8oz) gluten-free flour
1/4 x 5ml spoon (1/4 teaspoon) xanthan gum
1/4 x 5ml spoon (1/4 teaspoon) dried mixed herbs or fresh from your garden
pinch salt
50g (2oz) lard or shortening
50g (2 oz) dairy-free margarine
cold water to mix, about 30 ml (approximately 2 tablespoons)
25g (1oz) caster sugar for sweet pastry


Filling
2 x 15ml spoons olive oil
1 onion, peeled and finely chopped
1red or green pepper, de-seeded and diced 
1 clove garlic, crushed
450 g (1 lb) lean minced beef
1 beef stock cube made up to 150 ml (1/4 pint) with water.
1 x 15 ml spoon (1 tablespoon) spiced, gluten-free relish
salt and freshly ground black pepper
dairy-free milk or beaten egg, to glaze
slices of red pepper to garnish

What to do:

First make the pastry as follows:
  1. Preheat your oven to 200'C / 400'F / Gas Mark 6 and have ready a pie dish.
  2. In a bowl, sift together the gluten-free flour, xanthan gum, herbs and salt, then rub in the fat until it resembles breadcrumbs.
  3. Using a metal knife to cut and stir, mix the cold water into the flour until you have brought together a stiff dough.
  4. Turn the dough out onto a floured surface and knead lightly.  Cut about 1/4 off the lump and set aside.
  5. Roll out the pastry and line a pie dish, no need to bake blind.  With the rest of the pastry roll out a long rectangle and cut in to strips, ready to decorate the top of your pie.
Now make the filling 
  1. In a heavy-based saucepan, gently heat the olive oil and saute the onion and garlic until softened.
  2. Add the minced beef, and fry until browned.
  3. Place all the other ingredients into the pan and simmer slowly for 15-20 minutes until the liquid has reduced by about half.
  4. Pour into your lined pie dish, spread evenly, then place the strips of pastry over the top in a criss-cross design (see photograph).
  5. Brush with dairy-free milk or egg to glaze and bake for 20 minutes until golden brown.
  6. Serve garnished with slices of red pepper and with a fresh, green salad and new potatoes.


7. Smoky Venison

Casserole


Ingredients:

1.1 kg (2 1/2 lb) venison, diced (braising steak can be used instead)
3 x 15ml spoons light olive oil
1 onion, peeled and finely sliced
2-3 garlic cloves, crushed
225 g (8oz) chorizo or smoked sausage, chopped
1 x 5ml spoon (1 teaspoon) chilli powder
4 bay leaves
2 x 15ml spoons (2 tablespoons) gluten-free flour
pinch of xanthan gum
2 x 15ml spoons (2 tablespoons) smoked paprika
2 x 400g tins chopped tomatoes
100 ml (3 1/2 fl oz) hot beef stock
salt and freshly ground black pepper

For the mint and coriander cream

100ml dairy-free cream 
200ml dairy-free yoghurt 
1 x 15 ml spoon (1 tablespoon) freshly chopped mint
1 x 15 ml spoon (1 tablespoon) freshly chopped coriander
1 x 15 ml spoon (1 tablespoon) light olive oil

What to do:
  1. Mix together all the ingredients for the mint and coriander cream, season with salt and freshly ground black pepper, cover and chill until later.
  2. Preheat your oven to 160'C / 325'F / Gas Mark 3.
  3. Heat the olive oil in a large, heavy-based, flameproof casserole dish and gently fry the meat until browned.  Remove with a slotted spoon and set aside.
  4. In the same oil add the the onion, garlic, sausage, chilli powder and bay leaves, mix well and fry for about 8-10 minutes until the onions begin to brown.  Add the meat.
  5. Sift the gluten-free flour with the xanthan gum, then add to the pan with the smoked paprika and tomatoes. Stir thoroughly and season to taste.
  6. Cover and cook in the oven for about 3 hours until the meat is tender.
  7. Serve with the dairy-free mint and coriander cream, mashed potatoes and green leafy vegetables.


8. Toad-in-the-Hole


Ingredients:

6 gluten-free sausages, cut in half 
For the batter
100g (4 oz) gluten-free flour
1/2 x 5ml spoon (1/2 teaspoon) gluten-free baking powder
1/4 x 5ml spoon (1/4 teaspoon) xanthan gum
pinch salt
1 medium egg, beaten
300 ml (1/2 pint) dairy-free milk 
15g (1/2 oz) oil

What to do:
  1. Preheat your oven to 220'C / 425'F / Gas Mark 7.
  2. In a heavy-based saucepan heat half the oil and fry the sausages for 10 minutes, set aside.
  3. Sift together the gluten-free flour, gluten-free baking powder, xanthan gum and salt.
  4. Make a well in the centre and drop in the beaten egg, stir with a wooden spoon to mix. Gradually add the dairy-free milk, then beat well for a few minutes until the batter is smooth and lump free.
  5. Heat the remaining oil in the bottom of a medium-sized baking tin by placing it in the oven. When a light haze appears, place the sausages carefully into the hot fat, then pour the batter over the sausages.
  6. Cook near the top of your oven for about 35-40 minutes until golden brown.
  7. Serve with green vegetables and gravy.

9. Beef Burgers


Ingredients:

1 kg (2 1/4 lb) lean minced beef
1 medium onion, peeled and finely grated
2 x 15 ml spoons (2 tablespoons) freshly chopped parsley
1 x 15 ml spoon (1 tablespoon) dried rosemary and thyme
salt and freshly ground black pepper
splash of spicy relish
2 x 15ml spoons (2 tablespoons) light olive oil, for frying

What to do:
  1. In a bowl mix together the minced beef, onion, parsley, rosemary, thyme, salt, pepper and relish if using, until all the ingredients are well mixed.
  2. Divide the mixture into 6 separate portions, shape into burgers using your hands.
  3. Chill for 30 minutes if you have time, or preheat your grill and lightly oil the surfaces of your burgers. Grill for about 6-8 minutes each side.  Check to see if they are thoroughly cooked through.
  4. Serve on gluten-free bread cakes with salad leaves, sliced peppers, tomatoes, mayonnaise, mustard or pickles.




Top Tip:
 Please note that when making hot water crust pastry, it is essential to keep the dough warm or it will lose its pliability and become too 'brittle' to mould.  Have in mind that you will need to work fairly quickly.



Ingredients:

For the hot water crust pastry:
225g (8oz) gluten-free flour 
1/2 x 5ml spoon (1/2 teaspoon) xanthan gum
1 x 2.5ml spoon (1/2 teaspoon) salt
100 ml (4 fluid ounces) water
75g (3 oz) lard or shortening
egg yolk
For the filling:
350g (10oz) chopped pork
60g (2oz) chopped bacon
fresh or dried sage
salt and freshly ground black pepper, to taste
150ml (1/4 pint) stock, thickened with cornflour or arrowroot powder

What to do:
  1. Preheat your oven to 200'C / 400'F / gas Mark 6 and lightly oil a 12 patty tins.
  2. First, prepare the filling by combining all the ingredients and mixing well.
  3. Next, into a bowl sift the gluten-free flour with the xanthan gum,  and make a well in the centre.
  4. In a saucepan, boil the lard or shortening with the water and then carefully pour into your gluten-free flour well. Mix with a wooden spoon very quickly until well blended.
  5. Knead the dough with your hands until it becomes quite soft and pliable to use. Cut a quarter off the lump, place in a covered bowl to keep it warm.
  6. Divide the dough again into 12, and mould each piece into the bottom of, and up the sides of, the patty tins.
  7. Pack each mould with the meat mixture then gently pour into each pie a little thickened stock, but do not overfill.
  8. Roll out the gluten-free pastry set aside for the lids, and cut out 12 rounds large enough to cover each pie.  Wet the edges of the moulds with a little water then place the lids on top, crimping as you go. Clean up the edges and brush the tops with the egg yolk.
  9. Bake in the middle of your oven for about 25-30 minutes, until they are a deep golden brown.
  10. Leave to stand for 5 minutes before carefully removing and placing on a cooling rack.

11. Beef Stew with Dumplings

The rich, hearty aromas of this beef stew with dumplings is the perfect meal for cold days!



Ingredients:

For the stew:
1 kg stewing beef, cut into 1-inch cubes
enough gluten-free flour to coat the beef 
a pinch of xanthan gum
Olive oil
2-3 cloves garlic, peeled and crushed
2 onions, peeled and finely chopped
2 x 425g tins of tomatoes
2 x 15 ml spoons (2 tablespoons) tomato puree
3 beef stock cubes, made up to 300ml (1 pint) water
4 carrots, sliced
2 sticks celery, sliced
2 leeks, sliced
2 parsnips, peeled and sliced
1 small swede, peeled and chopped

For the dumplings:
360g (12 oz) gluten-free flour
2 x 5 ml spoons (2 teaspoons) gluten-free baking powder
1 x 5 ml spoon (1 teaspoon) xanthan gum
3 x 15 ml spoons (3 tablespoons) dried or fresh mixed herbs
120g (4 oz) dairy-free margarine, cubed
600ml (1 pint) dairy-free milk
Salt and freshly ground black pepper, to taste

What to do:

  1. For the stew, sift together the gluten-free flour and xanthan gum then lightly coat the beef with it.
  2. Add a little vegetable oil to a heavy-based saucepan and over a moderate heat lightly brown the meat with the garlic and onions.
  3. Now add the tomatoes, tomato puree, and stock, stir thoroughly then lower heat before adding the vegetables.
  4. Cover and simmer for about 1 1/2 hours, stirring regularly to make sure the bottom doesn't catch (add more liquid if necessary).
  5. Meanwhile, make the dumplings by sifting the gluten-free flour with the xanthan gum and then add the herbs.  
  6. Rub the dairy-free margarine until it resembles breadcrumbs.
  7. Gradually add the dairy-free milk until you get a firm dough, which should be quite moist but not too wet.
  8. Divide the dough equally in to dumpling sized balls and roll each one into shape.
  9. Half an hour before serving the stew, add the dumplings by placing them carefully on top of the liquid.  They will cook half in and half out of the gravy.



12. Roast Pork and Crispy Crackling




Roast pork really does produce the best crackling and the key is to place it in a very hot oven at first, to crisp up the crackling, then continue cooking at a lower temperature until the meat is thoroughly cooked through.  You can always cover the meat with some tin foil if it begins to burn on top for the last part of the cooking process.  
How to cook for crispy crackling:

  • Make a rub for the skin from coarse sea salt and freshly ground black pepper adding dried or freshly chopped herbs such rosemary or lemon thyme and crushed garlic. 
  • Score the skin with a sharp knife and thoroughly rub a little olive oil over the skin.  Now massage your salty ruba all over the skin, getting in to the score marks.
  • Place in an roasting tin with chopped onions and other vegetables of your choice and cook thoroughly.

To cook:

  • Preheat your oven to 220'c /425'F / Gas Mark 7, then reduce the heat to 180'c / 350'F /Gas Mark 4.
  • Roast for 30 minutes, then roast for a further 25 minutes per 450g (1 lb), plus an extra 20 minutes on top.
  • Allow the meat to rest for 20-30 minutes before calving.
To serve:
  • When thoroughly cooked the meat juices will and must run clear and your thermometer should read 80-90 'C /or 175-195 'F.
  • Cut the crackling into ideal serving sizes then carve the meat into slices.


13 .Lancashire Meat and Potato Pie
For a hearty main course, serve this traditional English dish with pickled red cabbage


Ingredients:

225g (8oz) gluten-free flour
1/2 x 5ml spoon (1/2 teaspoon) salt
1/2 x 5ml spoon (1/2 teaspoon) gluten-free baking powder
1/4 x 5ml spoon (1/4 teaspoon) xanthan gum
100g (4oz) shredded beef or vegetable suet
1 x 15ml spoon (1 tablespoon) dairy-free milk 

For the filling:
700g (1 1/2 lb) stewing steak, trimmed and cubed
1 x 5ml spoon (1 teaspoon) salt
2 medium onions, peeled and chopped
900g (2lb) potatoes, peeled and diced
freshly ground black pepper

What to do:
  1. First, prepare the filling by placing the steak into a heavy-based saucepan and add 1 litre (1 3/4 pints) salted water.  Bring to the boil, cover and simmer on a low heat for about 1 1/2 hours, or until the meat is tender.
  2. Then add the onions and potatoes to the pan, bring back to the boil, reduce heat and simmer again for another 20 minutes, or until your potatoes are cooked through. Season with salt and freshly ground black pepper.
  3. Transfer the meat and potato to a deep, 1.7 litre (3 pint) casserole dish and allow to cool a little.
  4. Next, preheat your oven to 200'C / 400'F /Gas Mark 6.
  5. In a bowl, sift together the gluten-free flour, xanthan gum, salt and gluten-free baking powder, then stir in the shredded suet.
  6. Gradually add 6-7 x 15 ml spoons (6-7 tablespoons) of water, mixing with a metal knife until a soft dough forms.  Knead very lightly until smooth.
  7. Turn out onto a floured surface and roll out large enough to cover your casserole dish. Lift on to the casserole dish, by rolling the pastry around your rolling pin and then carefully unroll the pastry evenly over the top of the dish. Crimp the edges with your thumb and two fingers and brush with dairy-free milk to glaze.
  8. Bake for about 25-30 minutes until the top is golden brown.
  9. Serve with pickled red cabbage and a green leafy vegetable.


14. Chilli Con Carne


Ingredients:

500g (16oz) lean minced beef
2 onions, peeled and chopped
1 1/2 oz (or 1 heaped tablespoon) dairy-free margarine
1 red pepper, de-seeded and chopped
1 green pepper, de-seeded and chopped
1 yellow pepper, de-seeded and chopped
100g (4oz) mushrooms, washed and sliced thickly
1 x 400g tin of tomatoes
2 x 400g tins of red kidney beans, drained and rinsed
3 x 5ml spoons (3 teaspoons) chilli powder
salt and freshly ground black pepper
550 ml (1 pint) of hot beef stock

What to do:
  1. In a large, heavy based saucepan, gently fry the chopped onion in melted dairy-free margarine, for about 10 minutes until softened (this also sweetens the onion as it cooks through slowly).
  2. Add the minced beef, turn up the heat and using a wooden spoon to stir, cook until it begins to change colour.
  3. Add the peppers, mushrooms, tomatoes, kidney beans, chilli powder and season to taste, stirring to mix the ingredients evenly.
  4. Now add the hot beef stock, bring to the boil stirring gently.
  5. Reduce the heat, cover with a heavy well-fitting lid and on a low heat simmer gently for another hour.
  6. Serve with either boiled rice, crusty gluten-free cobs, garlic bread or salad!


15. Egg and Bacon Pie


Ingredients:

For the 225g (8oz) gluten-free shortcrust pastry:
225g (8oz) gluten-free flour
1/4 x 5 ml spoon (1/4 teaspoon) xanthan gum
pinch of salt
50g (2 oz) dairy-free margarine
50g (2 oz) lard or shortening
30 ml (2 tablespoons) cold water to mix

For the filling:
225g (8 oz) lean bacon, cut in to pieces
4 eggs, beaten
salt and freshly ground black pepper
a pinch of mixed herbs

What to do:
  1. Preheat your oven to 190'C / 370'F / Gas Mark 5.
  2. Lightly fry the bacon and set aside.
  3. Prepare the pastry by sifting together the the gluten-free flour with the xanthan gum.  Add the salt, then rub in the fat until it resembles breadcrumbs. Add enough of the cold water to make a stiff dough by bringing together with a cold knife.
  4. Turn out on to a floured surface and knead lightly, then cut the lump in half.
  5. With one half, roll out slightly bigger than your pie dish, line the pie dish, then place the bacon and egg into the pie base.  Dampen the top edges of the pastry with cold water.
  6. Roll out the remaining pastry and cover the pie, trim and crimp the edges with your fingers and thumb.
  7. With the trimmings roll out again and cut out diamond shapes, arrange on top of the pie and then brush with beaten egg or dairy-free milk.
  8. Bake for 30-40 minutes until golden brown.
  

16. Sausage Rolls


Ingredients:



225g (8oz) gluten-free sausages

a little beaten egg yolk, to brush the tops with


What to do:
  1. Heat your oven to 230 ‘C / 450’ F / Gas Mark 8.
  2. Lightly oil a baking sheet.
  3. Divide the pastry in two.  Roll out both halves with a rolling pin in to a long rectangle at least 3 inches wide.
  4. Take the skins off the gluten-free sausages and carefully place along the centre of each pastry rectangle from edge to edge.  If you need to, using floured hands, roll each sausage thinner until they equally fit the length of each pastry strip.
  5. Wet the edges of the pastry strips with water to dampen and then roll up to enclose the sausages.
  6. Cut evenly into smaller portion sizes.
  7. Using scissors, angle a row of evenly spaced snips along the top of each sausage roll.
  8. Brush the tops with beaten egg yolk and place on your baking tray.
  9. Cook in the oven for 20 minutes until golden brown.