Happy Kids With Healthy Bodies

St Patrick's Day

wheat free corned  beefSt Patrick's Day is here again, and for the Celiac Kids, not being able to down a pint of Guiness is not such a problem BUT for their parents they maybe a little frustrated.

Get into the St Patrick's Day spirit with an Irish Feast. Let's dig deep to the roots of traditional cooking and use cabbages  spinach, asparagus and leafy greens, and potatoes or and add corned beed. Many corned beef tins from the supermarket are gluten free but you can make your own too. Have a go at our Gluten Free Baked Corned Beef Hash.

 

Corned Beef Hash

700g potatoes, scrubbed potatoes
Olive oil 
1 onion, chopped
salt
225g mushrooms, chopped
350g  canned corned beef , diced
1½ tablespoons Worcestershire sauce
2 tablespoons chopped parsley

 

 

Met

Me700g (1lb 9oz) waxy potatoes, scrubbed

Olive oil for brushing
1 onion, finely chopped
salt
225g (8oz) mushrooms, chopped
350g (12oz) canned corned beef, diced
1½ tablespoons Worcestershire sauce
2 tablespoons chopped parsley

Method

1.Boil potatoes in salted water for 20-25 minutes until tender, then drain and chop.

2 Heat over to 200°C

3 Fry onion and season with salt. Cover and cook gently until golden. Add mushrooms for a further 2 minutes.

4 Add the corned beef, potatoes and Worcestershire sauce and mix

5 Transfer to an ovenproof dish

6 Bake for 25 minutes

 

Serve with carrots, asparagus and cabbage

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