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Lactose free Mushroom Sauce

Lactose free Mushroom Sauce

Unfortunately Lactose intolerance has become an issue for Sue. She’s OK with harder Cheeses, but we’re trying to avoid Cream in sauces as it causes her discomfort for a couple of days afterwards. So this is her alternative Mushroom Sauce for steaks etc. which was really good. We actually use Margarine instead of Butter here anyway.

Ingredients:-

2 Shallots, finely sliced
4 Chestnut Mushrooms, finely sliced
Home made Garlic Butter
1 Tbsp Flour (Gluten free here)
400ml Beef Stock
Salt & Pepper
Soy Sauce
Dijon Mustard
Oil 

Method:-

(1) Sauté the Shallots in Garlic Butter and a little Oil until softened.
(2) Add the Mushrooms and season with Salt & Pepper.
(3) Stir in the Flour and then add the Beef Stock.
(4) Allow to simmer for 5 minutes.
(5) Add a dash of Soy Sauce and a teaspoon of Dijon Mustard and stir while simmering for a further 5 minutes.
(6) Just before serving add a knob of Butter and stir in to add a glaze to the sauce.

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Traditional Welsh Cawl recipe, eat well on universal credit

This recipe will feed 4 easily, we’ve frozen several portions.

For the Stock:-

Ingredients:-

Lamb Bones
1 Onion, roughly chopped
1 Carrot, roughly chopped
1 Stick of Celery, roughly chopped
2 Bay Leaves
A handful of Parsley and stalks, chopped
2 Springs of Rosemary
2 Springs of Thyme
1 Tsp of Salt
1 Handful of fresh Sage
1 Tsp of Peppercorns
1 Handful of Mint, chopped
Oil to roast

Method:-

(1) Roast the Vegetables and Bones for 30 minutes. With a little bit of Oil.
(2) Transfer to a large pan and cover with water.
(3) Add the Herbs and season.
(4) Bring to the boil then reduce the heat to simmer for 4 hours.
(5) Leave to cool, strain and place in the fridge overnight.
(6) Before starting the Cawl, remove from the fridge and skim the fat from the top.

For the Cawl:-

For the Cowl Ingredients:-

500g of Diced Shoulder of Lamb
1 Large Onion, diced
1 Small Swede, diced
2 Large Carrots, diced
3 Potatoes, Peeled and cubed
2 Leeks, thickly sliced
2 Tsp of Mint Sauce
1 Handful of fresh Parsley, chopped
Salt & Pepper to season
Oil to fry
Lamb Stock (Above) to cover

Method:-

(1) Fry the Onions in a little Oil until softened.
(2) Add the Stock and bring to the boil.
(3) In a separate pan brown the Lamb on all sides in a little Oil.
(4) Transfer the Lamb to the pan with the Stock.
(5) Simmer for 30 minutes.
(6) Add the Swede then after 10 minutes add the Carrots.
(7) After a further 5 minutes add the Potatoes.
(8) Continue to cook over a low heat.
(9) When everything is almost cooked add the Leek, Mint Sauce, Parsley and season with Salt & Pepper.
(10) Continue to simmer until the Leeks are softened.
(11) Serve in a big bowl with a chunk of Bread with Cheese melted over it.

The hint of Mint with the Lamb really worked. We’re having a bit of a break from Leeks for a day or so however. Windy City here!


 

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