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One of the brilliant things about this dish is that the beetroot is soft and sweet. I usually either roast or juice beetroots but when I roasted some the other day, they came out of the oven really dry and uninspiring. So this dish started because I wanted to poach the beetroots and get a lovely tender result. Fennel seemed a natural partner because, although it takes on the colour of the beetroot, it keeps its beautiful aniseed taste – so when you add the wonderfully rich soya cheese, this dish becomes a great collection of flavours, rather than just a mixture. The flavours soak into the quinoa, making this supergrain delicious and the puy lentils give it some bite.
gluten-free, wheat-free, dairy-free, egg-free, nut-free, seed-free, citrus-free
- 150g/5½oz/heaped 1 cup quinoa
- 200g/7oz/1 cup puy lentils
- 2 tbsp olive oil
- 2 fennel bulbs, trimmed and cut into quarters
- 3 beetroots, peeled and cut into 8 wedges
- 2 garlic cloves, crushed
- 250ml/9fl oz/1 cup gluten- and dairy-free stock
- 2 tbsp chopped thyme leaves
- 100g/3½oz soya cheese, crumbled
- sea salt and black pepper (optional)
- Rinse the lentils thoroughly and put them in a large bowl. Cover with water and leave to soak overnight or for at least 12 hours, then drain, rinse well and drain again.
- Put the lentils in a saucepan and cover with cold water. Bring to the boil over a medium heat, then turn the heat down to low and leave to simmer for 40 minutes until soft. Drain and transfer to a large serving bowl.
- Meanwhile, heat the oil in a large, heavy-based saucepan over a medium-low heat. Add the fennel, cover the pan with a lid and cook, shaking occasionally, for about 5 minutes until the fennel is starting to brown. Add in the garlic and fry for about 30 seconds, then add the beetroot slices, making sure that everything sits on the base of the pan. Pour in the stock, add the thyme, and season lightly if you want. Turn the heat up and bring to the boil, then turn the heat down and leave to simmer for about 40 minutes, until the beetroot is tender.
- Meanwhile, put the quinoa in a sieve and rinse well. Transfer to a saucepan and pour over 250ml/9fl oz/1 cup cold water. Bring to the boil over a medium heat, then turn the heat down to low and leave to simmer for 15–20 minutes until the quinoa is tender and the water has been absorbed. If there is any water left, drain the quinoa thoroughly. Transfer to the serving bowl and mix together with the puy lentils.
- Heap the cooked fennel and beetroot on top of the quinoa and puy lentil mixture, taking care not to break up the fennel when taking it out of the pan. Scatter the cheese on top and serve either hot or cold.
This is comfort food at its very best. Meltingly tender beef, with delicious herbs, covered with a crispy golden crust. I recently got a tip from an amazing chef, Daniel Galmiche – to rub the herbs between your fingers before using them. This releases the aromas and flavours even more and gives you a moment of pure bliss as you anticipate the eating!
gluten-free, dairy-free, nut-free, seed-free, citrus-free
Serves 4 Preparation time 25 minutes, plus 30 minutes chilling the pastry Cooking time 45–50 minutes
- 100g/3½oz/heaped ½ cup rice flour
- 50g/1¾oz/scant ½ cup gram flour
- 50g/1¾oz/⅓ cup maize flour
- ½ tsp sea salt, crushed
- 1 tsp xanthan gum
- 125g/4½oz chilled dairy-free margarine, diced
- 1 large egg, beaten
- 3 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 500g/1lb 2 oz casserole steak, fat removed and cut into bite-sized pieces
- 2 tbsp rice flour
- 1 small celeriac, about 600g, trimmed, peeled and finely diced
- 1 bay leaf
- 1 tbsp finely chopped thyme leaves
- 1 tbsp finely chopped rosemary leaves
- 350ml/12fl oz/scant 1½ cups gluten-free & dairy-free beef stock
- dairy-free margarine, for greasing
- sea salt and freshly ground black pepper
- To make the filling, heat 1 tablespoon of the oil in a large heavy-based frying pan or wok over a medium heat and add the onion. Fry for about 3–4 minutes until starting to turn golden, then add the garlic and fry for about 30 seconds. Remove with a slotted spoon and leave to one side. Roll the steak in the rice flour then add the remaining 2 tablespoons olive oil to the pan and heat over a medium-high heat. Add the steak and cook, stirring occasionally, for 5–6 minutes until lightly browned. Return the onion and garlic to the pan, add the celeriac, herbs and stock and season lightly with salt and pepper. Cover with a lid, bring to the boil over a high heat, then turn the heat down to low and leave to simmer gently for 1 hour until the beef is tender.
- Meanwhile, to make the pastry, sift the flours, salt and xanthan gum into the bowl of a food processor with the dough blade attached and blend to mix together. Add the dairy-free margarine and blend until the mixture resembles fine breadcrumbs. Add the egg and blend for 20–30 seconds until the mixture comes together to form a sticky dough. There should be a little extra moisture at the base of the bowl. If it is too dry, gradually blend in 1–2 tablespoons chilled water. If too sticky, add a little rice flour.
- Shape the pastry into a ball, wrap it in cling film and chill in the fridge for 30 minutes.
- When the beef is almost ready, preheat the oven to 200°C/400°F/Gas 6 and grease a medium-sized casserole dish, about 1.5 litres size, with dairy-free margarine. Liberally dust a large chopping board with rice flour and roll out the pastry into a shape about 3mm/1/8in thick and 3cm/1¼in wider than the casserole dish. Be careful as the pastry will still be slightly sticky.
- Remove the bay leaf from the filling and transfer into the casserole dish. Ease the pastry onto the top of the casserole and cover the filling. If the dough seems too fragile to lift, simply turn the chopping board over to drop the pastry onto the casserole. Press the edges of the dough down gently around the edges and neaten the edges with a sharp knife. Cut a small cross in the centre to let the steam out.
- Bake for 35–40 minutes until the pastry is a rich, golden brown and serve hot.
Today is publication day for Daniel Galmiche’s book The French Brasserie Cookbook. This is one of the most gorgeous books I’ve worked on – full of truly wonderful recipes and stunning pictures. Daniel (who is the chef at the Vineyard in Berkshire) is known as ‘The king of contemporary French cooking’ and has produced a book full of wonderful French recipes, many of which have his unique modern twists. Full of the diverse tastes and aromas from the different areas of France, his recipes show you how to create fresh, contemporary French dishes in your own kitchen.
Daniel is all about making recipes work for you in your own home, rather than reproducing cheffy recipes. This Beef Bourguignon recipe is a great example. It’s an iconic French dish but one that traditionally takes a couple of days to make. Instead, Daniel shows how you can do a simple marinade and leave it for just 3 hours, before cooking it for only a couple of hours. And it’s not an expensive recipe (unless you drink the bottle of wine before you start and then have to buy another one!) You don’t need to use prime cuts of beef – the braising cuts, such as brisket, silverside, blade, cheek or even shank will work really well.
One of my most memorable days when working on this book was when I went to one of the photography days. Daniel was cooking the dishes and I found myself entranced by the way he cooked. No matter what he was doing; whether he was sorting through ingredients that had just arrived or styling the food on the plate, he was always incredibly aware of what was going on in the saucepans. I realise that I can get distracted when I’m cooking and that’s when things overcook – so it would be great to have Daniel’s amazing awareness! And Daniel was a truly lovely person to work with.
I was going to make the Moules Marinières with Lemongrass & Chilli but I couldn’t get any mussels and, anyway, the weather has turned cold. So I made this wonderful beef dish, instead – using rice flour instead of plain flour, and gluten-free stock. The flavours were deep and delicious; the meat was tender and full of flavour – and I loved making my own, fresh bouquet garni, instead of using a dried one!
Gluten-free, wheat-free, dairy-free, nut-free, egg-free, citrus-free
Preparation time 20 minutes, plus 3 hours marinating Cooking time 2 hours 15 minutes Serves 4
- 800g/1lb 12oz casserole steak, cut into large cubes
- 1l/35fl oz/4 cups full-bodied red wine
- 2 thyme sprigs
- 4 garlic cloves, crushed with the flat edge of a knife or your hand
- 3 tbsp Cognac
- 100ml/3½fl oz/scant ½ cup sunflower oil
- 2 tbsp rice flour
- 600ml/21fl oz/scant 2½ cups gluten-free chicken or vegetable stock
- 1 bouquet garni made with 1 parsley sprig, 1 thyme sprig and 1 small bay leaf, tied together with kitchen string
- 2 carrots, peeled, halved lengthways and cut into chunks
- 12 silverskin onions or shallots
- 100g/3½oz small button mushrooms
- 100g/3½oz pancetta, diced
- 1 handful of flat-leaf parsley, roughly chopped
- salt and freshly ground pepper
- In a deep dish, mix together the beef, wine, thyme, garlic and Cognac. Cover with cling film and leave to marinate in the fridge for at least 3 hours. Drain the meat into a bowl, using a colander, and reserve the marinade.
- Heat 4 tablespoons of the oil in a large saucepan or cast iron pot over a medium heat. Add the meat and cook for 20 minutes until brown, season with salt and pepper, then sprinkle with the flour and cook, stirring, for a further 2–3 minutes. Add the stock and reserved marinade and bring to the boil. Skim the foam off the surface and add the bouquet garni, then reduce the heat to low and simmer, partially covered, for 1 hour 45 minutes, stirring occasionally, until the meat is tender. By that time you should have a rich, silky sauce.
- About 50 minutes before the end of the cooking time, heat another medium saucepan with 1 tablespoon of the oil over a medium-low heat. Add the carrots and onions and cook for 10 minutes or until soft and pale gold in colour, then add to the meat saucepan.
- When the beef is almost ready, heat the remaining oil in a frying pan over a medium heat. Add the mushrooms and pancetta and fry for 8–10 minutes, stirring occasionally, until golden brown, then add them to the beef. Check the seasoning adjusting the salt and pepper, if necessary, discard the bouquet garni, throw in the parsley and stir gently without breaking the delicate pieces of beef. Serve hot.
Great times – asparagus is in season! I’ve used it here with a herb-crusted rack of lamb. This recipe looks impressive yet it’s extremely easy. The combination of honey and pine nuts with the herbs for the lamb give this dish a suggestion of sweetness amongst the savoury tastes. And the roasted asparagus add more sweet, tender tastes.
I’ve made this recipe using gluten-free polenta, instead of the traditional breadcrumbs to make a delicious crust – and it is well worth finding the quick-cook variety as this works the best. Instead of the usual Dijon mustard, I’ve used honey, both for the taste combination and because honey doesn’t contain any preservatives.
gluten-free, wheat-free, dairy-free, yeast-free, seed-free, soya-free, egg-free, citrus-free
Preparation time 5 minutes cooking time 30–35 minutes serves 4
- 2 French-trimmed racks of lamb
- 4 tbsp olive oil
- 2 large handfuls chopped flat-leaf parsley leaves
- 2 sprigs rosemary, leaves removed
- 1 tbsp thyme leaves
- 1 garlic clove, peeled
- 50g pine nuts
- 40g quick-cook polenta
- 1 tbsp runny honey
- 500g asparagus, woody ends removed
- sea salt and freshly ground black pepper
- boiled new potatoes, to serve
- Preheat the oven to 200°C/400°F/Gas 6. Score the layer of fat on each lamb rack and sprinkle salt over them. Heat 1 tbsp of the oil in a heavy-based frying pan over a medium heat. Add the lamb racks and sear for 2-3 minutes on each side, until browned all over.
- Put the herbs, garlic, pine nuts and polenta into a food processor and blend to form a paste. With the motor running, pour in 2 tbsp of the oil until well combined.
- Heat the honey in a small saucepan over a gentle heat until almost bubbling. When the lamb has browned, remove from the frying pan and place on a roasting tin, fat-side up. Using a pastry brush, brush a thin layer of honey over the top of the fat and then cover with the herb mixture, pressing down well. Cook the lamb for 25-30 minutes, depending on how pink you like the meat.
- When the lamb has been cooking for 20 minutes, place the asparagus on a baking tray. Drizzle with the remaining 1 tbsp oil, season lightly with salt and pepper, and roast for 10 minutes until tender.
- When the lamb is cooked, remove from the oven, cover with greaseproof paper, ensuring the ends of the paper are tucked under the tin, and leave to stand in a warm place for 5 minutes.
- Carve the lamb into cutlets, taking care not to dislodge the crust, and serve with the roasted asparagus and boiled new potatoes.