17
Beef, Bacon and
Mushroom Stew
Serves 4
Preparation time – 15 minutes
Cooking time – 3 hours
Ingredients
800g diced chuck beef
2 tbsp. Gluten Free plain flour
2 tbsp. vegetable oil
300g onion, fine dice
30g garlic, crushed
3 bacon rashers, large dice
8 button mushrooms, cut into ¼’s
6 thyme sprigs
3 tbsp. tomato paste
1 ½ cup red wine
3 carrots, 2cm dice
400g cup diced tomatoes
1.5L beef stock
Salt and pepper
Pinch dried mixed herbs
Directions
1.
Toss the diced beef with the flour and
discard excess flour.
2.
Pre-heat the KAMBROOK frypan
until the orange light is no longer
illuminated.
3.
Add the oil then the beef and cook
until the beef is browned all over. Add
the onion, garlic, bacon, mushrooms
and thyme sprigs, cook for 3 minutes,
continuously stirring.
4.
Add the tomato paste and deglaze
with red wine. Add the tomatoes,
carrots and beef stock. Turn the dial to
2 and place the lid on top.
5.
Leave to cook for 2-3 hours, or until
tender, stirring every 30 minutes.
6.
Season if required and add pinch of
dried mixed herbs.
7.
Serve with mashed potato.
Lamb Rack Dinner
Serves 4
Preparation time – 15 minutes
Cooking time – 45 minutes
Ingredients
2 tbsp. vegetable oil
2 x 8 bone lamb rack (16 bones in total)
6 medium potatoes, peeled and cut
into ¼’s
1 small sweet potato, cut into 8
¼ butternut pumpkin cut into 3cm pieces
1 corn cob, cut into 4
150g green beans, top and tailed
Salt and pepper
Directions
1.
Rub the lamb racks with 1 tbsp.
vegetable oil and season with salt
and pepper.
2.
Pre-heat your KAMBROOK frypan on
dial 5 until the orange light is no longer
illuminated.
3.
Add the remaining 1 tbsp. of
vegetable oil to the frypan then
add the potatoes, sweet potato and
pumpkin and brown them. Replace
the lid and cook for another 2 minutes.
4.
Remove the lid and using silicon
tongs, move the vegetables to the
side and place the lamb racks in with
the fat side down. Replace the lid. Let
the fat render down for 15 minutes.
During the 15 minutes move the
vegetables regularly to avoid one side
getting too much colour.
5.
Remove the lid and turn the lamb.
Add the corn and replace the lid.
6.
The lamb should take a further 10-15
minutes to cook through. When the
lamb complete, turn off at the dial
and remove the lid, add the beans
and replace the lid. Leave to rest for 3
minutes.
7.
To serve, place the vegetables onto
the serving plates and cut the racks
into 2 bone racks and rest on top of
the vegetables.
