My thanks to all that commented on gluten free cooking,
ingredients, and so on.
I had been a bit depressed at my local store's lack of
gluten free ingredients, and was fearing that I wasn't
going to find some of my staple cooking ingredients to
use when cooking for my gluten free friend. However,
his local store had a much greater selection, and
I'm now a lot more confident that I can cater gluten
free now I've found the right store to get decent
ingredients. All the while making stuff taste pretty
good (in my opinion!), and also being pretty low fat
about it to boot.
Certainly the rate at which last night's Shepherd's Pie
got polished off seems to indicate that this is so :)
So, for anyone that's interested, I humbly present a
recipe for not-so-traditional Shepherd's Pie.
Fry garlic, onion and herbs for a few minutes, add
bacon, then beef mince. Continue to cook until mince
is cooked through. Then add tomato puree, soy sauce,
brown (fruit) sauce, and a smattering of red thai
curry paste for a bit of zing. Balance the heat
using a touch of sugar or honey. Then we're back
on the straight (ha!) and narrow, with mashed potato
on top, in the oven for an hour or so at 200C ish.
Finish off with a sprinkle of cheese on top under
a grill.
(Sorry: I can't list amounts of ingredients used,
because I don't work like that. I just tip stuff in
until it looks/tastes right.)
Serve.
Serve second helpings...
Belch.
Fall asleep.
:)
Having said all that, I have discovered one thing I
cannot cook to save my life: porridge. Although why
anyone would actually want porridge is beyond me, but
hey, there's nowt so queer as folk, as they say over
here.
--Chris Marshall
chrisAThatstand.org (AIM: Chr15Marshall)
"If you're ever lost, I'll beat the world to finding you"
Stryngs, "Bobblehats and Beer"
Band website, with downloads, at http://www.stryngs.com/
