This is the winning recipe from our first ‘Great Cooking Well Cook Off’. A warming lamb stew cooked in a pressure cooker for 25 minutes. Ideal for that cold winters day!
- 5-8 leeks
- 6 medium sized onions
- 12 medium sized carrots
- 8-10 medium sized potatoes
- 2 heads of celery
- 1/2 cup of split red lentils
- Large tin of chickpeas
- 950g of diced lamb or 6-7 centre loin lamb chops
- Dice the celery and place in the pressure cooker first.
- Add lamb
- Chop the potatoes and onions into quarters and add
- Chop the carrots into both small 1/4 inch and larger 1 inch pieces and add
- Add one 5-6 cloves of garlic without the ckin
- Add half teacup of split red lentils
- Add a full packet of thyme
- Add one large tin of chick peas
- Add one and one quarter litres of water and cook
When finished cooking, see if there is too much liquid in the pot. If this is the case, drain off the excess into a cup for later use. Use a potato masher to mash the cooked meat and vegetables together. Be careful not to pulp the vegetables. There should be a range of pieces of the vegetables and meat remaining after mashing.
This is an idea dish for freezing. When cold, put portions of stew into a Zip Loc bags and freeze. (Use a flat pastry in your freezer to rest the bags on).
The above ingredients will make 6 medium portions.
Cooking Well for Diabetes Course
If you feel you could benefit from further help and assistance or are struggling with the whole concept of cooking for yourself or someone with diabetes, our Cooking Well for Diabetes Course may benefit you!!! This 4 week course provides you with all the tools, resources and aids needed to cook healthy, easily and conveniently for diabetes. All our courses are designed and facilitated by Helena Farrell RGN, MSc Diabetes, who combines medical knowledge, with a passion for healthy eating and cooking.
I can’t recommend these courses highly enough!
Cooking Well for Diabetes is suitable for people with Type 1 & 2 Diabetes, Pre-Diabetes, families and carers of people with diabetes. All courses include a cookery demo with tasters, portion size measurement aids, a copy of the Low GI Diet Book and much much more. If you would like to speak to some of the participants who have benefitted from these courses, we would be more than happy to put you in contact with them.
All our courses are 4 weeks in duration, run 2 hours per week either on a week day evening or a Saturday. If you miss one week, we would be more than happy to facilitate your attendance on another course, so you don’t miss out on any of the course content.
Cost: €100 or pay as you go option of €25 per week. Discounts available (terms and conditions apply)
For further information please click here