I simply grilled the lamb steaks
Stuffing: Eat as is or use to stuff and roast a turkey or chicken
Ingredients:
Bread crumbs ( I used 6 slices of low fodmap/gluten free bread torn into the mixing bowl and then chopped on speed 4.5 for 10 seconds)
4-5 spring onion tops chopped
1 celery stalk, cut into pieces
2-3 carrots, cut into pieces
10 sprigs fresh thyme, leaves only
6 fresh sage leaves (found at IGA)
2 sprigs fresh rosemary, leaves only
3 tbsp garlic infused oil
2 massel 7 stock cubes dissolved into 1.5 cups water
1 large egg
Method:
Place vegetables and herbs into mixing bowl and chop 5 sec/speed 5. Scrape down sides of mixing bowl with spatula and cook 10 min/100 degrees/speed stir
Add oil and mix 15 sec/speed 1.
Preheat oven to 180 degrees
Add 1 cup chicken stock and mix 10 sec/speed 2. Transfer into bowl with breadcrumbs.
Place remaining chicken stock and egg into mixing bowl and mix 10 sec/speed 4. Transfer into bowl with bread cubes and toss to combine.
Transfer stuffing into baking dish, cover and bake for 30 minutes until cooked through. Increase oven temperature to 220 degrees and bake uncovered for 10 minutes or until golden brown.
Rosemary Gravy
Ingredients:
1 tbsp garlic infused olive oil
3-4 spring onion tops chopped
30g dairy free spread
2 - 3 sprigs fresh rosemary
60 g red wine
1 tsp Worcestershire sauce
1 tsp soya sauce
2 massel 7 beef stock cubes dissolved in 250 g water
2 tsp corn flour
Method:
Place oil, spring onions, spread and rosemary into mixing bowl and cook 7 min/120°C/speed 1, without measuring cup.
Add wine, stock and cook 8 min/Varoma/speed 1, placing simmering basket instead of measuring cup onto mixing bowl lid.
Add cornflour and cook 6 min/Varoma/speed 1, placing simmering basket instead of measuring cup onto mixing bowl lid.
Strain gravy through simmering basket into a serving jug. Discard basket contents. Serve warm.
Rosemary and Garlic roast potatoes and carrots
Ingredients:
3 carrots chopped
3 potatoes sliced
2 tbsp garlic infused oil
3-4 sprigs rosemary, leaves only
Method:
Preheat oven to 180 degrees
Put rosemary into mixing bowl and chop 7 secs/speed 7
Place all ingredients into a bag and toss to coat vegetables well
Transfer into a baking dish and bake for 30-40 minutes until cooked through and brown
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