Red Meat Dishes

January 17, 2012

Organic Lamb, Tomato and Parsley (Gluten free)

This meal is perfect for the weather right now- its cold out there and this is a hearty, healthy meal designed to keep you warm from the inside out without adding excess fat! Made with good quality organic red meat, and cooked slowly helps to ensure the nutrients stay WITH the meal and are not destroyed. You end up with a great dose of iron and other essential minerals from the vegetable and meats to keep you strong and boosts your immune system.

Organic Lamb Tomato and Parsley

This meal was sourced from Wray Organics – I don’t eat pasta as I don’t see the need. Their photo is what drew me in, as I am sure you will agree it looks divine. Ditch the pasta and choose a salad instead, or quinoa as you carb source. Its easier to digest and keeps the calories down, but again, its up to you!

Enjoy my friends xx

  • 1 L onion diced
  • 2 garlic cloves chopped chunky
  • 1 can of organic diced tomatoes
  • 1 jar of organic pasta sauce
  • 2 C filtered boiled water
  • 500g organic lamb mince
  • 10 mushrooms chopped
  • 1 C fresh parsley finely chopped
  • Rice bran oil (optional)
  • Celtic salt, pepper and paprika

How to make it work: (easy!)
Saute the onion and garlic in rice bran oil until soft in a large fry pan. I use water to saute in- as I do  not see the point in using excess fats. If you want to keep calories down from fat in this recipe, ditch the oil and saute in water. It makes no difference to the flavour.
Add the diced tomatoes, pasta sauce, water, lamb mince and mushrooms -When adding the lamb mince to the mixture, make sure it is broken up to avoid lumpy bits.
Add Celtic salt, pepper and paprika to taste.
Simmer for approx 30 minutes stirring occasionally.
Add the parsley just before serving.

If you have extra, keep it in the fridge and serve the next day. The flavours will have really infused which makes it even more delicious!

Serve with loads of greens- vegetables or salad. If you want carbs- have it with quinoa.
Serves approx 6 hungry people.Smile

 

Pesto Lamb with Sweet Potato Salad – Gluten Free

Ingredients:
  • 2 lamb  fillets (approx 500g)
  • 1- 2 cups pf pesto (recipe below)
  • ¼ C parsley, finely chopped
  • 600g sweet potato, peeled, sliced and roasted
  • 100g baby spinach, washed and dried
  • 100g rocket, washed and dried
  • 1 punnet cherry  tomatoes, halved
  • ½ C pine nuts, toasted
  • ½ small onion, finely diced
  • 2 Tbsns balsamic vinegar
  • 3 Tbsns olive oil
How to make it work:
1.       BBQ  or grill the lamb fillets till medium or to your preference. When cooked, wrap in foil and allow to cool.
2.       Chop the roasted sweet potato slices into quarters then mix with the spinach, rocket, tomatoes, onion and pine nuts. Whisk together the balsamic vinegar and olive oil, then pour over the salad ingredients and toss to coat. Place salad onto a serving plate.
3.       In a bowl mix the pesto and parsley  together. Slice the lamb fillet on the diagonal, toss in the pesto till well coated then place on top of the sweet potato salad.
BASIL PESTO:

Home Made Basil Pesto

Place: 2 cups of basil leaves, ¼ C toasted pine nuts, ¼ C grated parmesan cheese and 1 tspn crushed garlic into a food processor. Process to combine. With the motor running, add ¼ C olive oil in a steady stream and puree.
Season to taste with salt and pepper and thin with a little water if you prefer.
Serves 4

Thai Beef Salad – Gluten Free

Thai Beef Salad

Mix this dish up by using any form of protein you like eg; prawns, chicken tofu  instead of beef. Fast and easy, nutritious and delicious!!!
Ingredients:
  • 50g rice vermicelli, or use quinoa if you don’t like noodles (like me)
  • 500g sirloin steak
  • Rice bran oil
  • 1 whole kaffir leaf, middle vein discarded, finely chopped
  • ¼ mint leaves, finely chopped.
  • 1/3 coriander leaves, finely chopped.
  • ½ small red onion, thinly sliced.
  • 1 Lebanese cucumber, peeled, cut into matchsticks.
  • 1 carrot, cut into matchsticks.
  • 50g snowpeas, cut into matchsticks.
  • ¼ small red red capsicum, finely chopped.
  • ¼ small Chinese cabbage, shredded.
  • Small handful bean sprouts.
  • 2 green shallots, finely chopped.
  • 40g unsalted natural almonds, chopped.
Dressing:
  • 1/3 C Olive oil
  • 2 Tbsns fish sauce
  • 1 tspn crushed chilli
  • 1 lime,  juice only.
  • 2 tspns raw sugar.
How to make it work:
1.       Soak vermicelli noodles in warm water for a few minutes till soft, then drain and chop into shorter lengths. Or cook your quinoa as a substitute.
2.       Brush steak with rice bran oil and chargrill or pan fry over high heat until cooked to your liking. Rest steaks for 10 minutes then slice thinly.
3.       Combine sliced beef with all the other ingredients and mix together well.
4.       Combine all dressing ingredients and mix well, then pour over the salad, toss to coat and serve at room temperature.
Serves 4

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