Thick Oxtail & Lentil Stew Recipe
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Thick Oxtail & Lentil Stew
2 oxtails, cut
2 tbsp flour
2 tbsp vegetable oil
6 cup water
1/2 tsp peppercorns
1/2 tsp juniper berries
2 bay leaves
1 garden thyme
2 garlic cloves
1/2 cup green lentils
3 tsp salt
1 large carrot
1 small turnip
2 onions
2 celery stalks
1 parsley for garnish
Roll oxtails in flour, then brown all over in a saucepan in the oil.
Add water and bring to the boil with the lid on. Add peppercorns,
juniper berries, bay leaves, thyme, garlic, lentils and salt. Lower
heat, cover and simmer for 2 hours, skimming off the fat as it rises
to the surface. Add all the vegetables and simmer for another hour.
Sprinkle chopped parsley over each helping. Serve with steaming hot
boiled potatoes. |
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Weight loss hints and tips
If you enjoy your food, but need to get thinner and make improvements in your overall wellbeing, then, as any dietician will tell you, you really should follow a carefully calculated healthy dietary regime. Theoretically, this should include five standard portions of fruit & veg on a daily basis and include the optimum fusion of fats, carbohydrates and proteins.
At the start of a diet, people ordinarily concentrate on chain store and brand name food products sold as 'low-fat'. To do this is usually wrong, given that a food might be moderate in fat, but nevertheless high in calories and carbs.
In planning a nutrition system, the important thing is to try to regulate your ingestion of salt, fats and refined carbohydrate.
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