Ingredients
Beef & vegetable casserole:
-
Water 1000.0 ml
-
Onions- Diced 200.0 g
-
Carrots- Diced 200.0 g
-
Potatoes- Diced 200.0 g
-
Parsnips- Diced 200.0 g
-
Swede- Diced 200.0 g
-
Flank Steak 750.0 g
-
KNORR Gluten Free Roast Beef Paste Bouillon 1kg 22.0 g
-
Flat leaf Parsley 5.0 g
Parmesan & herb cobbler:
-
KNORR Professional Mixed Herbs Puree 750g 30.0 g
-
Gluten free baking powder 3.0 g
-
Phil Vickery-Gluten Free Flour 450.0 g
-
Parmesan 50.0 g
-
Low fat plain yoghurt 300.0 g
-
Egg 50.0 g
-
FLORA Buttery 2kg 100.0 g
For the Phil Vickery's Gluten-Free flour mix:
-
Tapioca Flour 100.0 g
-
Potato Starch 200.0 g
-
Rice flour 700.0 g
Preparation
-
Beef & vegetable casserole:
- Preheat the oven to 150c
- Make the KNORR Beef Bouillon by adding the paste and the KNORR gravy granules to boiling water.
- Cut the beef chuck into 15mm cubes.
- In a suitable casserole pan colour the beef and onions, add the KNORR Professional Garlic Puree and cook for a further 2 minutes. remove from the pan and set aside.
- Place all vegetables into the pan and sweat for a further 10 minutes stirring occasionally.
- Return the meat to the pan and combine all ingredients together.
- Deglaze the pan with the bouillon and bring to a gentle simmer.
- Cover the pan with a lid and place into a preheated oven at 150c and cook for approximately 1.5 hours or until the meat is tender.
- Remove the Casserole from the oven and remove the lid.
- Transfer the casserole to a large gastronom tray and keep warm.
-
Parmesan & herb cobbler:
- Sift the gluten free flour and gluten free baking powder into a large bowl. Add theFLORA Butteryto the flour mix and rub together until it resembles fine bread crumbs.
- Mix in the KNORR Professional Mixed Herbs Puree, parmesan and low fat yoghurt. Mix until a dough is formed.
- On a floured surface roll out the dough and cut into discs approximately 5cm wide and 1cm thick.
- Place the discs on top of the casserole, and brush with a beaten egg.
- Increase the heat in the oven to 180c. Return the casserole to the oven and cook for a further 25-30 min till the cobbler is golden brown.
-
For the Phil Vickery's Gluten-Free flour mix:
- Mix all the flours together thoroughly or place into a food precessor and pulse until mixed.
- Store in an air tight container.
Disclaimer:It is the operator’s responsibility to ensure that the end dish is gluten-free in accordance with the regulatory requirements and check all ingredients to ensure they are gluten-free. For further guidance please download our Gluten-Free Kitchen Guide.