I hate to say this, but fat does add flavour however, there are ways of combating the amount of fat we take in. The recipes below are basically using fat to the advantage of the dish, and that is by adding to the the flavour, yet isn’t going to clog your arteries.
500g diced lamb with most of the fat cut away
1tbsp of flour
finely chopped rosemary
finely chopped Mint
500ml red wine
1tsp of vegetable oil
- In a large, deep pay, add oil and brown the lamb, once browned, add the wine. Peel potatoes and chop roughly, chop all remaining vegetables roughly and add to the pan, bring to the boil and simmer, add the mint and rosemary and stir well.
- Simmer for 30-45 minutes, if more fluid is needed, add water or wine.
- Sieve the flower into the pan, turning gently to avoid clumping. When thick, serve with some warm crusty bread.
This meal will serve around 6-8 people and freezes very well, also, any liquid left over after being portioned off makes a perfect stock for the next stew you make, almost bourguignon style.
Guilt Free Chips!
The beauty of this recipe is you can eat the naughty foods, but not feel the guilt. I recommend that in a spray bottle (obviously clean) you have some Vegetable oil, this helps stop you overdoing it with the oil, and will also let you see better how little oil you really need to cook with.
Salt and Pepper
- Bring a pan of water to the boil, peel and slice potatoes into approx. 1 – 1.5cm strips, add to the water for around 15 minutes or until soft. Drain.
- Preheat an over to 200C; place your chips on a baking tray leaving slight gaps between them, spray with oil, until there is a very slight sheen to them.
- Place in the oven for 15-20 minutes or until golden brown.
- Sprinkle with salt and pepper to taste half way through.