Nine delicious salt-free recipes
Hot grain salad and braised beef with mushrooms and rosemary
The Sarah Baker Cookery School, Cloughjordan
HOT GRAIN SALAD
- Brown rice/wild rice/brown lentils/pearl barley
- Black pepper
- 2 spring onions, finely chopped
- 1 tsp chopped fresh mint
- 1 tsp chopped fresh parsley
- Dash of olive oil (1 tsp for analysis)
- Juice of half a lemon
- Sesame seeds and parsley to garnish (1 tsp for analysis
- Rinse rices, lentils and barley under running water.
- Combine the brown rice and barley in a saucepan and add 3 cups of water. Bring to the boil. Simmer until cooked.
- Combine the lentils and wild rice in another saucepan, add 3 cups of water, and bring to the boil. Simmer until cooked.
- You will know when the grains are cooked when they are soft to the bite. This should take about 20 minutes.
- Pour the grains into a colander and allow to drain.
- While the rice and lentils are cooking, chop the parsley, mint and spring onions.
- Mix the chopped parsley, mint, spring onions, oil, lemon juice and pepper in with the grains.
- Garnish with sesame seeds and chopped parsley.
BRAISED BEEF WITH MUSHROOMS AND ROSEMARY
- 1kg topside of beef or another fairly lean cut
- 1 medium onion, sliced
- 2 cloves of garlic, chopped finely
- 2 carrots, sliced into rounds
- 3 sticks of celery, chopped
- 1 tbsp olive oil
- 1x400ml tin of tomatoes
- 1 tsp tomato purée
- 1 bay leaf, 3 sprigs of rosemary
- 100ml red wine
- 200g mushrooms
- Pre-heat the oven to 120 degrees Celcius.
- Heat a thick enamelled casserole dish; add the oil when it is smoking and add the meat to the pan. Fry the meat on each side until brown.
- Remove to a warm plate.
- Add the vegetables to the pot. Turn down the heat and cook slowly for 1-2 minutes.
- Stir in the wine and cook for a minute.
- Add the purée, tinned tomatoes and herbs.
- Bring to the boil, season with pepper.
- Replace the meat in the pot.
- Cover and transfer to the oven for 1.5-2 hours, or until tender.
- Remove the bay leaf. Taste, adjust seasoning and serve.