Gluten Free Lamb Dauphinoise
information
This recipe is Gluten free, Wheat free and Dairy free.
for the sauce
400 g (14 oz) 1 3/4 cups of natural soya yogurt (or Greek-style set sheep's yogurt, which is not DF)
4 tablespoons of chopped fresh coriander (cilantro) and mint leaves
1 small red chilli, seeded and finely chopped
Salt and freshly ground black pepper
4 tablespoons of chopped fresh coriander (cilantro) and mint leaves
1 small red chilli, seeded and finely chopped
Salt and freshly ground black pepper
lamb dauphinoise
750 g (26 oz) 3 1/3 cups of best lean minced lamb
4 plump cloves of garlic, peeled and crushed
1 onion, peeled and chopped
Salt, freshly ground black pepper and grated nutmeg
1 tablespoon of dried mixed herbs
1 tablespoon of tomato puree (paste)
300 ml (10 fl oz) 1 1/4 cups of red wine
1 tablespoon Gluten free cornflour (cornstarch)
1 large or 2 small celeriac, peeled
30 g (1 oz) 2 tablespoons of Dairy free margarine
Cayenne pepper
4 plump cloves of garlic, peeled and crushed
1 onion, peeled and chopped
Salt, freshly ground black pepper and grated nutmeg
1 tablespoon of dried mixed herbs
1 tablespoon of tomato puree (paste)
300 ml (10 fl oz) 1 1/4 cups of red wine
1 tablespoon Gluten free cornflour (cornstarch)
1 large or 2 small celeriac, peeled
30 g (1 oz) 2 tablespoons of Dairy free margarine
Cayenne pepper
method
1. Preheat the oven to 200°C (400°F) Gas mark 6
2. First make the sauce. mix all of the ingredients together, cover and chill until needed.
3. Cook the mince for a few minutes in a large pan over a low heat until it is evenly browned. Stir occasionally and do not allow it to stick.
4. Add three quarters of the garlic and the onion and cook for 2 minutes, stirring all the time.
5. Add the seasoning, mixed herbs and tomato puree (paste). mix in the wine and simmer for 3 minutes.
6. Blend the cornflour (cornstarch) with 300 ml (10 fl oz) 1 1/4 cups of cold water in a mug until it is smooth.
7. Stir the mixture into the lamb. Now bring the mince to the boil so that it thickens.
8. Transfer this to a deep heatproof baking dish.
9. Remove any blemishes from the celeriac and chop it into thin and even slices, so it looks like potato slices.
10. Have a saucepan of boiling water ready and blanch the prepared celeriac for 5 minutes. Drain and refresh under cold water.
11. Arrange a layer of celeriac over the mince, dot with margarine, the remaining garlic, salt and pepper.
12. Cover with another layer of celeriac until it is all used up. Sprinkle the top with a little cayenne pepper and dot with more margarine.
13. Bake until the celeriac is soft and cooked through, and the top is golden brown, about 45 minutes.
14. Now reduce the heat to 180°C (350°F) gas 4 and cook for another 40 minutes.
15. Serve hot with a dollop of the sauce on the celeriac. ideal with a green or mixed salad.
2. First make the sauce. mix all of the ingredients together, cover and chill until needed.
3. Cook the mince for a few minutes in a large pan over a low heat until it is evenly browned. Stir occasionally and do not allow it to stick.
4. Add three quarters of the garlic and the onion and cook for 2 minutes, stirring all the time.
5. Add the seasoning, mixed herbs and tomato puree (paste). mix in the wine and simmer for 3 minutes.
6. Blend the cornflour (cornstarch) with 300 ml (10 fl oz) 1 1/4 cups of cold water in a mug until it is smooth.
7. Stir the mixture into the lamb. Now bring the mince to the boil so that it thickens.
8. Transfer this to a deep heatproof baking dish.
9. Remove any blemishes from the celeriac and chop it into thin and even slices, so it looks like potato slices.
10. Have a saucepan of boiling water ready and blanch the prepared celeriac for 5 minutes. Drain and refresh under cold water.
11. Arrange a layer of celeriac over the mince, dot with margarine, the remaining garlic, salt and pepper.
12. Cover with another layer of celeriac until it is all used up. Sprinkle the top with a little cayenne pepper and dot with more margarine.
13. Bake until the celeriac is soft and cooked through, and the top is golden brown, about 45 minutes.
14. Now reduce the heat to 180°C (350°F) gas 4 and cook for another 40 minutes.
15. Serve hot with a dollop of the sauce on the celeriac. ideal with a green or mixed salad.
serving amount
serves 6
rate this recipe
9.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
