Simply Beef and Lamb - Winter 2014

sixteen simple and delicious winter recipes

time to revive your slow cooker

mini roasts are big newscook tips news

SimplyBEEF & LAMB

Making the most of quality assured beef and lamb

Winter EssentialsWelcome to the second edition of our digital Simply beef and lamb magazine. This time we’re focussing on winter and have a great range of recipes for you to try, from Christmas showstoppers and Keema canapés to warming winter dishes perfect to ward off any winter blues.

If you missed our first digital edition go to

www.simplybeefandlamb.co.uk/simply

where you’ll find all our past issues of Simply to browse through – a great way to spend a winter’s evening!

Contents

Celebrating 10 Years of High Standards 02-03Keema-Topped Chicory Leaves 06Lamb Keema 07Keema Canapés 08-09Rolled Shoulder of Lamb with Pilau Rice & Kale Stuffing 10-11Festive Roast Beef with Cranberry & Onion Relish 12-13Beef Mini Roast with a Sticky Sweet Chilli Glaze 14-15Beef Mini Roast with Caraway Seed & Garlic Crust 16-17Lamb Mini Roast with Anchovy, Mint & Lemon Dressing 18-19Picanha Mini Roasts with Miso Glaze 20-21Sticky Asian Brisket 23Beef Short Ribs with Cornbread 24-25Aromatic Lamb Warmer 26-27Keema Pasta with Rocket and Caramelised Red Onions 29Slow Cooked Lamb with Rhubarb 30-31Lamb Skewers with Fig Relish and Cauliflower Couscous 32-33Piquant Steaks with Warm Roasted Vegetables 34-35

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If you have a fan assisted oven remember to reduce all cooking temps by 10°C

02 Simply beef and lamb

Simply beef and lamb 03

Celebrating 10 Years of High StandardsCelebrity Chef Nigel Haworth is delighted to endorse the Quality Standard Mark for beef and lamb in its 10th Anniversary year.‘Quality ingredients are the key when preparing great tasting food. Since its introduction 10 years ago the standards behind Quality Standard beef and lamb have just got higher, meaning you can buy quality meat with confidence’. ‘I ask for Quality Standard beef and lamb from my butchers – you can find it in your chosen retail store by looking for the quality mark’.

The Quality Standard Mark Scheme for beef and lamb provides you with high levels of assurance about the meat you buy and is independently inspected from the farms the meat comes from through to the shops and restaurants it is sold in.

All beef and lamb carrying the mark is chosen according to a strict selection process to ensure that it is consistently succulent and tender. This is achieved by excluding older animals, which often give tougher meat, from the Quality Standard Mark Scheme and by stipulating the time for which meat must be hung in order to mature properly. We continually review and revise these tough standards we set producers, to ensure Quality Standard beef and lamb always delivers tender results for you.

NIGEL HAWORTHQuality Standard Mark Scheme Ambassador

We realise that more and more people are interested in knowing exactly where their food comes from, which is why the Quality Standard label provides you with a provenance guarantee. Wherever you see the distinctive label you can be certain the beef or lamb has been farmed in the country identified on the logo. So if it carries the Union flag you know it comes from a UK farm and if it carries the St George’s flag it comes specifically from an English farm.

If you’re looking for a change this year, why not try beef or lamb as a Christmas centrepiece? The stuffed shoulder of lamb has a great tasting stuffing, made with the help of prepared pilau rice, to save time and effort, and combined with pine nuts, kale and sultanas to create a stuffing with a difference. The spectacular roast rib of beef is served with a tangy cranberry and red onion relish, which complements the rich beef perfectly.

Our recipes both look and taste fantastic with next to no chance of having to worry about what to make with the leftovers!

If you’re in need of help with carving or making perfect gravy, don’t forget to check out our online carving and gravy guides:

www.simplybeefandlamb.co.uk/carving

www.simplybeefandlamb.co.uk/gravy

In the autumn we featured a number of recipes using the very versatile lamb keema, focussing on family dishes. Well, this time round we’ve come up with a couple of brilliant but simple keema canapé ideas, ideal for serving at a party.


Festive Entertaining

08

12 Simply beef and lamb 05


Makes: 24Prep time: 10 minsCook time: Under 5 mins

Ingredients

• 225g/8oz prepared lamb keema

• 150ml/¼pint good, hot lamb or vegetable stock

• 2 fresh red chicory

• ¼ cucumber, deseeded and finely diced

• Fresh chives, to garnish

Method

1 Put the keema in a large non-stick pan with the stock and heat for 3-4 minutes until piping hot, breaking up the mixture with a wooden spoon.

2 Cut off the root end of each chicory and separate the leaves, then trim the ends of the largest leaves. Transfer to a large serving platter.

3 Spoon small piles of the keema onto each leaf. Garnish with a small handful of the cucumber then scatter over the chives.

4 Serve immediately.

KEEMA-TOPPED CHICORY LEAVES SimplyTakeFive



Method

1 Heat the oil in a large non-stick frying pan and cook the onion and garlic over a low heat for 10 minutes or until soft and lightly golden.

2 Add the ginger, chillies, cumin and garam masala or curry powder. Cook over a moderate heat for 1-2 minutes, stirring occasionally.

3 Add the lamb and stir-fry for 2-3 minutes, then add the tomatoes, sugar, tomato purée and bring to the boil. Season, reduce the heat and gently simmer uncovered for 20-25 minutes, stirring occasionally. Add a little water, if needed.

4 10 minutes before the end of the cooking time add the peas.

LAMB KEEMA

Ingredients

• 450g/1lb lean lamb mince

• 10ml/2tsp oil

• 1 large onion, peeled and finely chopped

• 2 garlic cloves, peeled and finely chopped or crushed

• 1 x 2.5cm/1inch piece fresh root ginger, peeled and finely chopped

• 1-2 green chillies, deseeded (if preferred) and finely chopped

• 10ml/2tsp ground cumin

• 45ml/3tbsp garam masala or medium curry powder

• 4 medium tomatoes, chopped

• 5-10ml/1-2tsp white sugar

• 30ml/2tbsp tomato purée

• Salt and freshly milled black pepper

• 100g/4oz fresh or frozen peas

• Large handful freshly chopped coriander, to garnish

Serves: 4Prep time: 20 minsCooking time: Under 40 mins


KEEMA CANAPÉS Method

1 Put the keema in a large bowl with the stock or water and mix gently until the mixture loosens slightly. Preheat the oven to Gas mark 6, 200°C, 400°F.

2 To prepare the filo pastry, brush the filo sheets with the melted butter and with a sharp knife cut into 6 x 6cm/2½inch squares. Group together three buttered filo squares, placing each one at a different angle. Gently press down into two x 12 hole mini-muffin tins.

3 Place a heaped teaspoonful of the keema in each case. Bake in the oven for 6-8 minutes until the pastry is golden and crisp.

4 Remove from the oven and gently transfer the canapés to a metal cooling rack and set aside.

5 Place on a serving platter dressed with rocket leaves, garnish each with a small spoonful of mango chutney and fresh coriander or mint leaves before serving.

Ingredients

• 350g/12oz prepared lamb keema

• 30ml/2tbsp hot vegetable stock or water

• ½ x 200g pack filo pastry sheets, thawed if frozen

• 50g/2oz butter, melted

• Fresh rocket leaves, to garnish

• Mango chutney, to garnish

• Fresh coriander or mint leaves, to garnish



FESTIVE Simplyparty food

tuck-in Spring 25 Simply beef and lamb 09

Simply step by step…

1 Brush pastry sheets with melted butter.

2 Arrange pastry squares in mini-muffin tin.

3 Add keema to cases. 4 Crisp and golden keema canapés fresh out of the oven.

Method

1 Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.

2 Scatter half the thyme and half the lemon zest on a large tray. Unroll the joint (reserving any elasticated meat bands) and coat each side with the herb mix. Leave skin side down and season.

3 To prepare stuffing; in a small bowl mix the pilau rice with the remaining thyme, lemon and other stuffing ingredients, mix well and spread evenly over the lamb. Roll up and secure with butcher’s string or reserved elasticated meat bands. Weigh the joint and calculate the cooking time.

4 Place on a metal rack in a large non-stick roasting tin, drizzle with the oil and roast for the preferred, calculated cooking time. Cover with foil if browning too quickly.

5 Remove the joint from the oven, transfer to a large plate, cover and leave to rest for 15-20 minutes.

6 To prepare the gravy; spoon off any excess fat from the roasting tin and discard. Place the roasting tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, add a little stock and stir again, scraping the base of the pan to release any rich sediment.

7 Add the remaining stock, red wine or Port and any meat juices, adjust the seasoning, if required and simmer for 8-10 minutes, stirring occasionally or until reduced to a well-flavoured gravy. Strain before serving.

8 Serve with seasonal vegetables and the gravy.

ROLLED SHOULDER OF LAMB WITH PILAU RICE AND KALE STUFFING

Ingredients

• 1.3kg/3lb lean boned and rolled lamb shoulder joint


• 60ml/4tbsp fresh thyme leaves

• Grated zest of 2 lemons

• 15ml/1tbsp rapeseed or olive oil

For the Pilau Rice and Kale Stuffing

• ½ x 250g pack prepared pilau rice

• 25g/1oz fresh kale, rinsed and finely chopped

• 25g/1oz sultanas

• 25g/1oz toasted pine nuts

For the Gravy

• 15ml/1tbsp plain flour

• 450ml/¾pint good, hot lamb stock

• 150ml/¼pint good red wine or Port

Serves: 6-8Prep time: 25 minsCook time: Medium: 25 mins per 450g/1lb plus 25 mins Well done: 30 mins per 450g/1lb plus 30 mins



Simply Gravy…

For step-by-step instructions on how to make the perfect gravy, log on to:

www.simplybeefandlamb.co.uk/gravy

Serves: 8-10, plus leftoversPrep time: 5-10 minutes for the beef 10 minutes for the relishCook time:

Rare: 20 mins per 450g/1lb plus 20 mins Medium: 25 mins per 450g/1lb plus 25 mins Well done: 30 mins per 450g/1lb plus 30 mins

• 1 small red onion, peeled and finely chopped

• 1 red chilli, deseeded and finely chopped, optional

• Pinch ground ginger

• Pinch salt

For the Mulled Wine Gravy


• 300ml/½pint mulled wine

• 300ml/½pint good, hot beef stock

• 15ml/1tbsp redcurrant jellyIngredients

• 2.7kg/6lb lean bone-in rib of beef, sirloin or topside joint


• 10ml/2tsp ground allspice

• 15ml/1tbsp ground cinnamon

• 6 medium red onions, peeled and quartered

For the Cranberry and Red Onion Relish

• 375g/12oz fresh or frozen cranberries

• 175g/6oz light brown sugar

• 125ml/4fl oz water

FESTIVE ROAST BEEF WITH CRANBERRY AND RED ONION RELISH


Method

1 Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.

2 Place the joint on a chopping board and make several slits over the surface of the joint. Mix together the salt, pepper and spices then rub all over the joint.

3 Place the joint on a metal rack in a large non-stick roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with any meat juices.

4 Meanwhile, prepare the relish; put all the ingredients into a large saucepan, stir to dissolve the sugar and bring the mixture to the boil.

5 Reduce the heat and simmer gently, uncovered for 15-20 minutes until the cranberries are soft and no liquid remains in the pan. Cool and adjust the seasoning if required.

6 40 minutes before the end of the cooking time remove the rack from under the joint and add the onions., positioning the joint on top. Return to the oven.

7 When the beef is ready, remove the joint and onions from the tin and transfer to a warm platter, cover and set aside to rest.

8 To prepare the gravy; spoon off any excess fat from the roasting tin and discard. Place the tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, add a little stock and stir again, scraping the base of the pan to release any rich, beefy sediment.

9 Add the remaining stock, mulled wine, redcurrant jelly and any meat juices from the platter, adjust the seasoning, if required and simmer for 8-10 minutes, stirring occasionally or until reduced to a well-flavoured gravy. Strain before serving.

10 Garnish the beef with fresh thyme leaves and serve with the onions, seasonal vegetables, the gravy and relish.



If you’re looking for midweek meal inspiration then the beef or lamb mini roast is for you! Boneless and easy to carve, meaning no waste, these mini joints feed 2-3 comfortably and best of all will be on the table in 40-50 minutes.

Mini Roasts

BEEF MINI ROAST WITH A STICKY SWEET CHILLI GLAZE Method

1 To prepare the sticky glaze; in a small bowl mix all the ingredients together. Divide into two separate bowls.

2 Preheat the oven to Gas mark 5, 190°C, 375°F.

3 Place the joint on a chopping board, make several slashes over the surface of the joint and season all over. Place on a metal rack in a medium non-stick roasting tin and roast for 30-40 minutes. Cover with foil if browning too quickly.

4 Remove the joint and brush with the glaze from one of the bowls. Return to the oven and cook uncovered for a further 10 minutes.

5 Remove from the oven, transfer to a warm plate, cover and leave to rest for 5-10 minutes, 20 if time allows.

6 Slice the roast and serve with chips or roast potatoes, the unused glaze and a green salad.

Serves: 2-3Prep time: 10 minsCook time: 40-50 mins (for medium)

Ingredients

• 1 x 350-450g/12oz-1lb beef mini roast (we used topside)


For the Sweet Sticky Glaze

• 60ml/4tbsp prepared sweet chilli sauce

• 60ml/4tbsp tomato ketchup

• Dash Worcestershire sauce


SimplyTakeFive

SimplyMiniRoast

The caraway seeds, garlic, chilli flakes and oil are mixed together to form a crust on top of the mini joint that imparts an aromatic flavour. The caraway seed was originally found in Europe and North Africa and has been used in flavouring food for centuries.


Simply Your ingredients snapshot…

BEEF MINI ROAST WITH CARAWAY SEED AND GARLIC CRUST Serves: 2-3Prep time: 10 minsCook time: 40-50 mins (for medium)

Ingredients

• 1 x 350-450g/12oz-1lb lean mini beef roast (we used silverside)


• 10ml/2tsp caraway seeds (you will find this in the spice section), crushed

• 1 large garlic clove, peeled and finely chopped

• 5ml/1tsp dried chilli flakes


For the gravy



• Dash Worcestershire sauce

Tip

This recipe works well with picanha mini roasting joints too. Cook the joints for 25-30 minutes, then leave to rest for 10 minutes before serving.


Method

1 In a small bowl mix together the caraway seeds, garlic, chilli flakes and oil.


3 Place the joint on a chopping board. Make several slashes over the surface and season all over. Spread the caraway mix over the surface of the joint.

4 Transfer to a metal rack in a medium non-stick roasting tin and roast for 40-50 minutes. Cover with foil if browning too quickly.

5 Remove the joint, transfer to a warm plate, cover and leave to rest for 5-10 minutes, 20 if time allows.

6 Meanwhile, prepare the gravy; Spoon off any excess fat from the roasting tin and discard. Place the roasting tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, add a little stock and stir again, scraping the base of the pan to release any rich, beefy sediment.

7 Add the remaining stock and any meat juices from the platter, adjust the seasoning, if required and simmer for 8-10 minutes, stirring occasionally or until reduced to a well-flavoured gravy. Strain before serving.

8 Slice the beef and serve with roast potatoes, the gravy and seasonal vegetables.

Serves: 2-3Prep time: 10 minsCook time: 35-40 mins (for medium)

Ingredients

• 400-450g/14oz-1lb lamb mini roast (we used lamb topside)


• 30ml/2tbsp rapeseed oil

For the Anchovy, Mint and Lemon Dressing

• Large bunch freshly chopped mint leaves, stalks removed

• 10ml/2tsp sherry vinegar

• 12 anchovy fillets in oil

• 20ml/4tsp Dijon or wholegrain mustard

• Juice of 1 lemon

• 30ml/2tbsp runny honey

Method


2 Place the joint on a chopping board, make several slits over the surface, season and drizzle with the oil. Transfer to a metal rack in a medium roasting tin and roast for 35-40 minutes.

3 Meanwhile, prepare the dressing; place all the ingredients in a food processor or blender, season and whizz together until smooth. Spoon into a small bowl and set aside.

4 Remove the lamb from the oven, transfer to a warm plate, cover with foil and leave to rest for 5-10 minutes.

5 Slice the lamb, arrange onto warm plates, drizzle over the dressing and serve with crushed new potatoes and seasonal vegetables.

LAMB MINI ROAST WITH ANCHOVY, MINT AND LEMON DRESSING


SimplyMiniRoast


The anchovy, mint and lemon dressing complements the lamb perfectly. The anchovies contain Umami (or fifth taste) which packs a flavour-filled punch. There is no fishy taste and the lemon juice adds a citrus dimension.

The dressing is perfect served on the side with steaks too.

Simply ingredients…


Serves: 4Prep time: 10 minsCook time: 25-30 mins

PICANHA MINI ROASTS WITH MISO GLAZE

Ingredients

• 4 x 150-200g/5½-7oz picanha mini roast portions

For the Miso Glaze:

• 45ml/3tbsp red miso paste (available in large supermarkets)

• 45ml/3tbsp Japanese rice wine or mirin

• 10ml/2tsp runny honey

Method


2 In a small bowl mix together the glaze ingredients to form a paste.

3 Put the picanha roasts on a chopping board, season and brush portions with the glaze.

4 Position on a metal rack in a roasting tin lined with foil. Roast for 25-30 minutes, cover with foil if browning too quickly.

5 Serve the beef with steamed winter cabbage and rice.

Tip

This glaze is great on steaks too.



Simply... CUT OF THE SEASON

SimplyPicanha

CUT of the SEASON The picanha is from the

corner cut of the rump and is a popular cut in Brazil, South America and increasingly in the UK too. The individual portions are boneless and easy to carve and the miso glaze is a delicious addition.

SimplyTakeFive

04 Simply beef and lamb 22 Simply beef and lamb

It’s official…slow cookers are hot! Sales of the previously neglected kitchen appliance are up year on year as more and more of us are turning to more economical cuts of meat such as shin, stewing and braising cuts, lamb neck and shanks and beef short ribs, to name but a few.

They come in sizes to suit all families and fit all budgets and are very economical to run. Just putting aside 15 minutes in the morning to assemble your evening meal guarantees a hot, home-cooked meal as you walk through the door, not to mention an enticing aroma filling your home.

The good news is that you can adapt your traditional recipes for the slow cooker too – just remember to add 40-50% less liquid, as slow cookers are completely sealed and there is no evaporation during the cooking process.

So, why not let your slow cooker take the strain this winter? For more slow cooker recipes visit:

www.simplybeefandlamb. co.uk/slowcooker

Low & Slow


Serves: 6Prep time: 20 minsCook time: HIGH 4-6 hours LOW 8-10 hours Ingredients• 1.3kg/3lb lean brisket

or silverside joint


• 30ml/2tbsp rapeseed or sunflower oil

• 2 cinnamon sticks

• 3 star anise

• 1 x 5cm/2inch piece fresh root ginger, peeled and sliced

• 2 garlic cloves, peeled and finely chopped

• 150ml/¼pint oyster sauce

• 45ml/3tbsp black treacle

• 75ml/5tbsp hot water

Method

1 Place the joint on a chopping board and make several slashes over the surface and season.

2 Heat the oil in a large, non-stick frying pan and brown the joint on all sides. Transfer to a large slow cooker and add the remaining ingredients.

3 Turn the slow cooker on to HIGH and cook for 4-6 hours or LOW for 8-10 hours or according to your manufacturer's handbook.

4 Shred the beef, toss in the sauce and serve with chilli noodles and steamed pak choi.

Tip:

For the oven cook version of this recipe visit:

www.simplybeefandlamb.co.uk/recipes

STICKY ASIAN BRISKET

04 Simply beef and lamb 24 Simply beef and lamb

Beef Short Ribs, known as Jacob’s ladder are taken from part of the brisket but also contain some of the meat from the thick rib area. There are usually 10 ribs to a whole ladder but they’re normally cut in half lengthways and sold as separate ribs.

Simply short ribs...

Serves: 6Prep time: 15 mins for ribsCook time: HIGH 4-6 hours LOW 8-10 hours

Ingredients

• 1.8kg/4lb beef short rib, cut in half widthways. (Ask your butcher.)


• 10ml/2tsp smoked paprika



• 1 large onion, peeled and sliced

• 600ml/1pint stout or brown ale


• 25g/1oz good, dark chocolate (at least 70% cocoa solids), roughly chopped

• 30ml/2tbsp tomato purée

• 30ml/2tbsp light brown sugar

• 2 fresh bay leaves

• 1 bouquet garni

• 175g/6oz chestnut mushrooms, quartered

Method

1 Heat the oil in a large pan. Meanwhile, mix the flour and seasonings in a large plastic food bag. Toss the beef pieces in the seasoned flour.

2 Cook the beef for 4-5 minutes until brown. Transfer to a slow cooker.

3 In the same frying pan, cook the onion for 2-3 minutes until soft then transfer to the slow cooker and add the remaining ingredients (except the mushrooms).

4 Turn the slow cooker on to HIGH and cook for 4-6 hours or LOW for 8-10 hours or according to your manufacturers’ handbook.

5 30 minutes before the end of cooking add the mushrooms.

6 Serve the beef short ribs with your favourite bread (we used cornbread) and wilted baby spinach or seasonal vegetables.

Tip

Pick up some fresh bread on your way home to serve alongside the short ribs. For oven or hob cooked versions of this recipe along with a delicious home-made cornbread recipe, visit:

www.simplybeefandlamb.co.uk/recipes

BEEF SHORT RIBS WITH CORNBREAD


Method

1 Place the lamb in a large bowl, season with salt and pepper. Stir in the spices.

2 Add the meat to the base of the slow cooker with the remaining ingredients. Turn a large slow cooker to HIGH and cook for 4-6 hours or LOW for 8-10 hours or according to your manufacturers' handbook.

3 Garnish with extra mint leaves and serve with plenty of hot crusty bread.

AROMATIC LAMB WARMER

Ingredients

• 675g/1½lb lean boneless lamb leg or mutton cut into 2.5cm/1 inch Cubes


• 5ml/1tsp fennel seeds, crushed

• 5ml/1tsp cumin seeds, crushed

• 5ml/1tsp cardamom pods, bruised

• 10ml/2tsp curry powder

• 450ml/¾ pint good, hot lamb stock

• 1 x 400g can chopped tomatoes

• 100g/4oz red lentils

• Extra freshly chopped mint leaves, to garnish

Serves: 6Prep time: 10-15 minsCook time: HIGH 4-6 hours LOW 8-10 hours

Cardamom is a spice

recognised by its small

green or brown seed pods,

papery outer shell and small

black seeds. It is a spice

very commonly used in

Indian and Middle-Eastern

cooking but, interestingly, also

in Scandinavian bread recipes.



Seasonal SensationsThe first shoots of forced rhubarb

arrive this season and we’ve

paired these with lamb in a simple

but delicious, casserole. It may

sound an odd pairing but the sharp

rhubarb works really well with

the rich lamb.

If your New Year’s resolution is

to ‘ditch the chips’ then try

Piquant Steak with Warm Roasted

Vegetables for a change of

accompaniment. It also makes a

perfect dish for a Valentine’s Day

meal to enjoy with your loved one.

Just because it’s dull and dreary outside doesn’t mean your food has to be. This winter try some of our new seasonal recipes which are packed full of flavour and warming goodness.

Lamb keema is so versatile; it

goes with just about anything.

Here, we’ve teamed it with pasta

and rocket for when comfort food

is the order of the day. This is a

great family meal, just leave out

the rocket if your kids aren’t

keen or replace it with an

alternative vegetable.



Ingredients

• 450g/1lb prepared lamb keema

• 150ml/¼pint good, hot lamb or vegetable stock

• 300g/10½oz dried pasta shapes

• 60ml/4tbsp caramelised onions (we used a ready-prepared jar)

• 30ml/2tbsp freshly chopped flat-leaf parsley or coriander leaves

• 100g/4oz fresh rocket leaves

Method

1 Cook the pasta according to the packet instructions, drain and set aside.

2 Meanwhile, put the keema in a large non-stick pan with the stock and heat for 3-4 minutes until piping hot, breaking up the mixture with a wooden spoon.

3 Add the cooked pasta, the caramelised onions, herbs, and ¾ of the rocket leaves. Toss gently.

4 Transfer to pasta bowls and garnish with the remaining rocket and serve with a crisp salad.

KEEMA PASTA WITH ROCKET AND CARAMELISED RED ONION


Method

1 In a large bowl, season the lamb with the salt, pepper and dried mixed herbs.

2 Heat the oil in a large non-stick frying pan on a moderate heat. Brown the lamb in batches for 3-4 minutes. Transfer to a large flame/ovenproof casserole dish.

3 In the same frying pan cook the onions for 2-3 minutes. Spoon into the casserole dish and add the stock and honey. Bring to the boil, reduce the heat, cover and cook on the hob or in a preheated oven at Gas mark 3, 170°C, 325°F for 1½ hours, stirring occasionally.

4 5-10 minutes before the end of the cooking time add the rhubarb and peas.

5 Garnish with the herbs and serve with seasonal vegetables and mash or rice.

SLOW COOKED LAMB WITH RHUBARB

Ingredients

• 675g/1½lb lean lamb shoulder, neck fillet, or leg, cut into 2.5cm/1inch cubes


• 2.5ml/½tsp dried mixed herbs


• 2 small onions, peeled and cut into wedges

• 600ml/1pint good, hot lamb stock

• 10ml/2tsp runny honey

• 1-2 rhubarb sticks, roughly chopped

• 75g/3oz frozen peas

• 15ml/1tbsp freshly chopped flat-leaf parsley

• 15ml/1tbsp freshly chopped mint

Serves: 6Prep time: 15 minsCook time: 1½ hours

Rhubarb is botanically a vegetable, but the rosy, celery-like stalks are treated as a fruit. It was originally from China or Siberia and is available all year round.

Available from January forced rhubarb is grown under pots in the dark. It's tender, delicately-flavoured stalks are light pink, with pale green leaves.




Simply step by step…

1 'Pulse' the cauliflower in a food processor.

2 Brown the onions.

3 Cook the onions and cauliflower couscous until golden brown.

4 Serve the finished cauliflower couscous.

LAMB SKEWERS WITH FIG RELISH AND CAULIFLOWER COUSCOUS


Serves: 4Prep time: 15 mins plus chilling time 5 mins (for the relish) 10 mins (for the cauliflower couscous)Cook time: Under 20 mins

Ingredients• 450g/1lb lamb neck fillets or shoulder, cut

into 2.5cm/1 inch cubes

• 1 small onion, peeled and finely chopped


• 30ml/2tbsp freshly chopped coriander

• 1 garlic clove, peeled and finely chopped


• 10ml/2tsp ground paprika

• 5ml/1tsp ground cumin

• 15ml/1tbsp white wine vinegar

• 10ml/2tsp rapeseed or olive oil

For the Fig Relish

• 100g/4oz prepared pomegranate seeds

• 50g/2oz dried figs, finely chopped

• 1 small handful freshly chopped mint

• 5ml/1tsp pomegranate molasses (available in large supermarkets)

• 20ml/4tsp rapeseed or olive oil

• 1.25ml/¼tsp ground cumin

For the Cauliflower Couscous

• 1 medium cauliflower, outer leaves removed (florets should weigh 350g/12oz) and roughly chopped


• 1 small red onion, peeled and cut into small wedges

• 15ml/1tbsp fresh lemon juice



• 30ml/2tbsp freshly chopped mint

Method

1 Put the lamb cubes in a large bowl and add the onion, herbs, oil, vinegar and seasonings. Mix well, cover and refrigerate for 1 hour or if time allows, overnight.

2 To prepare the fig relish; in a bowl mix all the ingredients and set aside.

3 To prepare the cauliflower 'couscous'; put the cauliflower florets in a food processor and 'pulse' until the mixture resembles couscous or small grains.

4 Thread the lamb onto 4-6 metal or wooden skewers (previously soaked in water for 20 minutes). Cook under a preheated, moderate grill for 4-6 minutes on each side.

5 Meanwhile, prepare the couscous; heat the oil in a large non-stick pan over a moderate heat. Add the onions and cook for 2-3 minutes. Add the cauliflower and cook for 6-8 minutes or until the mixture turns golden brown.

6 Remove the pan from the heat and add the lemon juice, seasoning and herbs.

7 Spoon the cauliflower couscous onto a large plate, position the skewers on top and serve with the fig relish.

Simply Your ingredients snapshot…


Butternut squash is a member of the gourd family. It is an extremely versatile vegetable and great when stuffed or cubed and used in roasted vegetables, soups and stews.

Serves: 2Prep time: 10 mins, plus marinating timeCook time:

(Based on a 2cm/¾inch thick steak.) Rare: 2½ mins on each side Medium: 4 mins on each side Well done: 6 mins on each sideFor the roasted veg allow 35-40 mins

Ingredients

• 2 x 175g/6oz lean sirloin, picanha or rib-eye steaks

For the Piquant Marinade

• 60ml/4tbsp Worcestershire sauce

• 2 small shallots, peeled and finely chopped

• 2 garlic cloves, peeled and finely chopped


For the Roasted Vegetables

• 400g/14oz butternut squash, deseeded and cut into 2.5cm/1 inch cubes

• 1 small celeriac, peeled and cut into 2.5cm/1 inch cubes

• 1 large red onion, peeled and cut into wedges

• 2 garlic cloves, peeled and roughly chopped


• 1 x 220g can chick peas, drained

• 50g/2oz baby spinach leaves, washed

For the Piquant Dressing

• 45ml/3tbsp sweet chilli sauce

• 15ml/1tbsp good balsamic vinegar


Method

1 Place the steaks in a large, non-metallic shallow dish. Add the marinade ingredients and coat the steaks on both sides. Cover and refrigerate for 30 minutes.

2 Preheat the oven to Gas mark 7, 220°C, 425°F. Prepare the roasted vegetables; put the vegetables in a large non-stick roasting tray, season and drizzle with the oil. Roast for 35-40 minutes, turning the vegetables occasionally.

3 Preheat the grill to moderate. Remove the steaks from the marinade and cook according to your preference. Set aside on a warm plate to rest.

4 Take the roasted vegetables out of the oven and transfer to a large bowl. Add the chick peas and the spinach. Mix the piquant dressing ingredients together and spoon over the salad.

5 Serve the steaks with vegetables.

PIQUANT STEAKS WITH WARM ROASTED VEGETABLES


SimplyValentine's

dinner

Contact us: [email protected] www.simplybeefandlamb.co.uk

EBLEX is a d iv is ion of the Agr icul ture and Hort icul ture Development Board

EBLEX, Stoneleigh Park , Keni lworth, Warwickshi re CV8 2TL

For media requests only p lease cal l : 020 7861 3143

11/14

Simply Beef and Lamb - Winter 2014

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Transcript of Simply Beef and Lamb - Winter 2014