Monday, November 28, 2011

Lamb roast and pasta for the whole family - allergy free

When cooking for a child with multiple food allergies, finding meals that the whole family can eat and enjoy is like finding gold! There aren't any new ingredients in this one, but with a clever twist, we've managed to come up with a dish that is quite delicious for young and old. Oh, did I forget to mention it's dead easy?! If you have a slow cooker, you can also do this in there, but I'm too worried that our slow cooker is already contaminated with other ingredients, so I've used a corningware dish that can be put on the stove top then into the oven for slow cooking.
So here's the actual recipe:
800g of lamb, cut into pieces. I used lamb chops with bones in it to add flavour to the meal. You can use a cheap cut of lamb since the slow cooking makes the meat very tender and easy to chew. Also, the meat just falls off the bones when you serve it, so there's no need to be pedantic about your chopping.
400g tin of tomatoes
2T tomato paste
1 onion, sliced
2 or 3 medium carrots, peeled and chopped into chunks
1 large handful of red grapes - this is my secret ingredient! Our son still can't have meat stock cubes, nor can we add wine (which may contain traces of egg due to processing), so grapes is actually a sensible alternative, and definitely gives it a taste of sophistication.
300g dried pasta

1. Use medium heat for the corning ware dish on the stove. Then add oil and brown the lamb.
2. Add onions and saute slightly.
3. Add tinned tomatoes, tomato paste, carrots and grapes. You could also add mushrooms or any other vegetable you fancy. Stir, bring to the boil then turn off and put the lid on.
4. Transfer to the oven, set at 180deg celsius and cook for about an hour or more if you have time. The longer you cook, the tastier and the more tender. But probably no more than 3 hours.
5. Add about 300g of your favourite pasta - we used Coles Organic Penne pasta. Stir in well. Make sure all your pasta is covered in juice. If it isn't, simply add enough hot water to cover the pasta and stir it through. Cook another 30 mins in the oven with the lid on.

Voila! ready to serve. Season with salt. You could garnish it with chopped parsley or even a dollop of greek yoghurt for those who aren't allergic to dairy.

Sadly I've since discovered that the ingredients used in the tomato paste that I used to use in a squeeze pack has changed. Suddenly they have all these other ingredients I guess to help with the sqeezability. Oh well, just as well I checked the packaging - it's back to the old jars for me - just pure tomatoes, the good old fashioned way. Just a reminder that we need to check the labels every time we buy something, so don't get lazy! 

Happy eating!

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