…Or, in my case, a whole lot of stock, worcestershire and wine! And a belated HAPPY NEW YEARS to you all!
This is the first thing I have officially cooked at our new house! I am delighted at how the induction cooktop does, especially as I grew up on old electric stove-tops that refused to either warm up when needed, or to cool down, ever. Induction cooking is so simple, and the temperature control is fabulous! It cost us an arm and a leg to get good appliances, but I have discovered it is well worth the financial pain. Cooking this dinner was simple, straightforward, and – of course, fun. It turns out I’m far more of an efficient chopper and peeler than I realised, which was also delightful. I thought I might be out of practise, not having had the chance to make a big main like this for awhile during the move. But I was delighted to discover I’m still all right, although I now know my poor old knives do need sharpening.
The original recipe for this dinner comes from The Gluten-Free Cookbook: What to Eat and What to Cook on a Gluten-Free Diet. This amazing cookbook is one of my fantastic christmas presents, for which I couldn’t be more grateful. Thank you Mum, thank you Dad! It’s a superb book! And it has a whole information section about gluten intolerance and coeliac disease, which I found interesting to read. And it even has a section on making gluten-free pastry and pasta from scratch, complete with step-by-step photographs! It has a mountain of mains and savouries, and some delicious desserts, and all of them appeal to me despite the fact that there isn’t a photograph for every single recipe.
Adapted from The Gluten-Free Cookbook’s
Lamb and Beans, Simmered in Wine
Serves: 4, Prep: 10-15 mins, Cook: up to 1hr
- Olive oil, for cooking
- 1 red onion, finely diced
- 500g lamb leg steaks, cut into bite sized pieces
- Salt and pepper, to season
- 1 pinch dried chilli flakes
- 1 tsp dried oregano
- 1 tbsp gluten-free plain flour
- 3 garlic cloves, finely sliced
- 150ml dry white wine
- 1L gluten-free vegetable stock, hot (as in, pre-heated. I used Massel’s gluten-free vegetable stock powder)
- 400g cannellini beans, drained and rinsed
- 2 medium carrots, peeled and chopped
- 1 large celery stalk, chopped
- 1 parsnip, chopped
- up to 2tbsp gluten-free worcestershire sauce, or to taste
- TO SERVE: Lemon wedges, crusty gluten-free bread and your choice of steamed greens.
- Heat a splash of oil in a large saucepan, then add the onion and cook on low heat for 5 mins. Then remove the onion, and set aside.
- In another bowl, season the lamb with the the salt and pepper, the chilli flakes and oregano, and toss it all in the flour to coat. Then add the lamb pieces to the pan.
- Cook the meat on medium-high heat for 10-15 mins, until golden on all sides – or until the meat is cooked on all sides.
- Add the garlic and the onion, and cook for a further 2 mins. Then increase the heat and add the wine.
- Bubble the mix for a minute, add the stock and bubble for one minute more. Then reduce the heat to a simmer and add the beans and the vegetables. Cover the pot, leaving one small section open for steam to escape, and cook gently for 30-40 mins.
- Season to taste, and serve with lemon wedges, steamed greens and gluten-free bread.