Slow cooker beef, beetroot and root vegetable casserole

The vegetable patch is finally yielding some vegies, but I got beetroots in winter, so didn’t really feel like putting them in a salad!  This should serve four, with crusty bread to accompany.

Beef and root vegetable casserole

1 tsp olive oil

500g gravy beef, cut into 2cm pieces

1 onion, finely chopped

2 beetroot, chopped into 2cm cubes

6 carrots, sliced thickly

1 parsnip, chopped into 2cm cubes

2 tbs gluten free flour, to dust

1 tsp gluten free worcestershire sauce

Salt and pepper, to taste

Sufficient beef stock to just cover the vegetables and meat in the slow cooker

1 tbs gluten free cornflour, if necessary to thicken at the end of cooking

 

Fry the onions in oil until soft, add the meat and just brown. Sprinkle flour over meat to coat, and stir in worcestershire sauce to combine.

Place in slow cooker with vegetables. Use just enough stock to cover the meat and vegetables in the slow cooker.

Cook on low for 9 hours.  If the liquid is too runny when it is cooked, make a dredge with the cornflour and just enough water to mix, then quickly stir through the casserole, turning slow cooker to high for 15 minutes.  The beetroot will colour the parsnip and leach into the gravy a little bit, but a bit of colour is good!

Season to taste and serve.

Gluten free chilli meatloaf

Hey, I know meatloaf isn’t the most exciting thing in the world, but with a bit of imagination you can make it a little bit differently!  This should serve four, with vegetables to accompany.

Gluten free meatloaf

500g mince

1 cup gluten free breadcrumbs

4 pickled green chillis, finely chopped

1 onion, finely chopped

1 egg, beaten

Salt and pepper to taste

 

Preheat a fan forced oven to 170 celcius (180 if not fan forced).  Grease a loaf tin and set aside.

Mix all ingredients together and place in the loaf tin.

Bake in oven for approximately 1 hour – place foil over top if it is browning too fast.

 

Serve with gravy and vegetables to accompany.

Gluten free plum & coconut pudding

I had some plums that needed to be eaten, so decided to play around with a few flavours.

Plum & coconut pudding (gluten free)

Pudding:

5 – 6 plums (depending on size), cut in half, stones discarded

60g butter

1/2 cup caster sugar

1 egg, beaten

1 cup gluten free self raising flour

1 tsp xanthan gum

1/2 cup milk

Topping:

2 tbs shredded coconut

2 tbs brown sugar

1 & 1/4 cups boiling water

 

Preheat fan forced oven to 180 celcius.  Grease a small casserole dish (I used an 18cm square dish).  Arrange plums, cut side down, in dish.

Cream butter and sugar, once smooth and creamy, slowly add egg then alternate the flour and milk.  Pour batter over the plums.

Sprinkle the coconut and brown sugar over the top.

Pour the boiling water over the topping, over the back of a spoon to diffuse the water.

Bake for approximately 45 minutes.  Serve with cream, ice-cream or custard.