Beef Curry

The beef came from a joint of Scottish prime silverside, slow roasted in the oven for two hours, at 180 deg C. Cooked on a bed of root vegetables - 2 carrots, 2 onions, one large carrot, and a chopped stick of celery. Sea salt was rubbed into the top of the joint, along with freshly ground black pepper. Roasted in a large casserole dish, with half a pint of beef stock.

The joint was allowed to cool, and was cut into slices the following day, The gravy, made by liquidising half of the root vegetables and the stock from the roast. became the basis of the curry sauce.

I added a dessert spoonful of ground coconut, half a teaspoonful of garam massala curry powder, half a teaspoonful of cumin, half a teaspoonful of powdered ginger (root ginger will do fine instead), half a teaspoonful of cayenne pepper, half a teaspoonful of turmeric, and some dried coriander leaf. I added a whole red chilli, some white pepper, plus two diced cloves of garlic.

I cubed the beef and added it to the curry sauce. Simmered for an hour before serving with white basmati rice.

Chicken, Parsnip and Brocolli Soup

A simple soup made with chicken stock, two parsnips, half a head of brocolli, some red chilli, black pepper, rosemary and oregano.

Chop the parsnips and the brocolli. The brocolli was left over from another meal so was already cut into spears and steamed. Add the chicken stock to the pot and a quarter teaspoonful of red chilli powder (or cayenne pepper, which is essentially the same thing). Boil and simmer for twenty five minutes, by which time the parsnips will be soft. Mash the soup, and simmer again for ten to fifteen minutes. Use a hand-mixer to blend the soup (one minute), Add the black pepper (according to taste), and two pinches of rosemary and oregano.

Serve as it is, or with freshly segmented apple as an encore.

Gluten Free Broth by the Pot

Two cups of lentils, chopped organic leek and onion (after extensive desoiling), chopped carrots, parsnips, celery, and potato, Garden peas, black pepper, mustard powder, paprika,cayenne pepper, vegetable stock, two dashes of Lee & Perrins Worcester sauce, rosemary, thyme, and a little coriander. Leeks and onion browned in a little butter and olive oil.

Gluten Free Broth