Simply beef and lamb delicious spring recipes with Quality Standard beef and lamb
Spring Essentials Welcome to our Spring edition of Simply beef and lamb. The big event this season is of course Easter, the first big national holiday of the year! With four glorious days off, what better time for you to get friends and family together. We’ve got some delicious party catering recipes for you to try and tips on how to entertain the children. As ever we would love to hear your feedback, email us at georginae@eblex.org.uk
Contents Spring party catering Spring Party Catering Mini Teriyaki Beef Savouries with Sweet Pepper Relish Cured Beef Fillet with Herbs and Bay Infused Potatoes Roast Boneless Shoulder of Lamb with Watercress, Goat’s Cheese and Mint Stuffing Peppered Beef with Spring Rice Salad Quality tips Celebrate St George’s Day with Angela Hartnett’s Beef with Olives i-Fillet Competiton Tips from our Quality Standard Master Butcher Seasonal Eating with Oliver Rowe’s Anchovy and Mustard Glazed Leg of Lamb Seasonal specials Roast Leg of Lamb with Tarragon and Mint Butter Warm Lamb and Noodle Salad Noisettes of Lamb with Anchovy, Mint and Lime Marinade Rump Steaks with Lemon Grass and Ginger
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Spring Party Catering Spring is all about new beginnings and as the weather brightens there’s new optimism in the air. It’s the perfect time to gather friends and family and celebrate all the joys this season has to offer. Spring makes for a popular time for family celebrations from weddings and anniversaries, to religious celebrations such as christenings and bar mitzvahs. We celebrate Easter in springtime and Mother’s Day is on the 14 March this year so it’s a good time to gather all the family together and treat your loved ones (especially mum) by taking care of the cooking and spoiling them rotten. Planning for any event can be daunting whether you’re catering for two, twenty or two hundred people! The pressure to get everything just right can mean you are left with little time to enjoy the event yourself. With so much to think about, it can be difficult to know where to start, which is why we’ve put together some simple party catering recipes in this section, to make it as stress-free as possible. 02
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Our Spring Party Recipes We’ve created four recipes perfect for any party. Each one feeds ten, but they can be easily multiplied if you’ve got more mouths to feed! The recipes use easy to carve, boneless cuts from extra special fillet of beef to more economical cuts such as lamb shoulder and beef mince. We’ve suggested alternative cuts you could use, but do ask your butcher for individual advice as your choice will obviously depend on the type of event and the number you are catering for. The spring months often bring some of the best weather, so give some thought to hosting an outdoor party to make the most of the sunshine. However, do have a back up plan should the weather not be on your side! Every celebration is different so bear in mind the type of party you want to host, and who it is for. Parties with a personal touch are always the most memorable, so think about exactly what would work best for you and your guests to make the celebration something special.
Something for the Children If you’re planning a big family gathering, it’s always a good idea to have some party activities planned to keep the little ones entertained. As a great Easter game, why not plan an Easter egg treasure hunt. These always go down a storm with kids, and work brilliantly in or outdoors. Another great idea to keep the children busy is painting eggs – pierce two holes at either end of a raw egg, blow out the inside, and then have fun painting faces, or any decoration you like! (Always ensure the eggs are washed thoroughly before they are blown.)
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Makes: 20-25 Serves: 10 Prep time: 15-20 mins, plus refrigerating time Cook time: Under 20 mins SIMPLE
Ingredients 900g/2lb lean beef mince 120ml/8tbsp teriyaki sauce 20ml/4tsp sesame oil, optional 4 garlic cloves, peeled and crushed 10ml/2tsp szechuan peppercorns, crushed Salt and freshly milled black pepper For the Sweet Pepper Relish 20ml/4tsp sunflower oil 4 small yellow peppers, cored, deseeded and finely chopped 8 spring onions, finely chopped 2 x 120g sachets prepared lemon sauce or similar
Mini Teriyaki Beef Savouries with Sweet Pepper Relish Method 1 In a large bowl, mix together the mince, teriyaki sauce, sesame oil (if using), garlic, peppercorns and seasoning. 2 Using slightly damp hands, divide the mixture into 20-25 small portions. Roll each portion into a sausage shape and mould around 20-25 small wooden (previously soaked in water) or metal skewers. Cover and refrigerate for 20 minutes. 3 Meanwhile, prepare the sweet pepper relish; heat the oil in a large non-stick frying pan and cook the peppers and spring onions for 3-4 minutes. Remove from the heat and stir through the lemon sauce. Set aside to cool. 4 Cook the beef under a preheated moderate grill or on a prepared barbecue for 6-8 minutes on each side until cooked and any meat juices run clear. 5 Serve the beef savouries on a bed of salad leaves with the sweet pepper relish.
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Bay Infused Potatoes Serves: 10 Prep time: 10 mins Cook time: 20-25 mins SIMPLE
Ingredients 2kg/4lb small new potatoes, halved 2 red onions, peeled and halved 4 whole garlic cloves, peeled
10-12 fresh bay leaves, torn 75g/3oz butter 45ml/3tbsp extra virgin rapeseed or olive oil 10ml/2tsp ground paprika
Method 1 Place the potatoes, onions, garlic and bay leaves in a large pan of boiling, salted water and cook for 15-20 minutes, or until almost tender. Drain and set aside to cool. Remove and discard the garlic cloves and bay leaves. Cut the onions into wedges. 2 Heat the butter, oil and paprika in a large non-stick pan over a moderate heat. Add the potatoes and onion wedges, tossing gently. Cook for 3-4 minutes. 3 Transfer and serve with the cured beef fillet. 06
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Cured Beef Fillet with Herbs Serves: 10-12 Prep time: 10 mins, plus marinating time Cook time: Rare: 25 mins Medium: 35 mins WORTH THE EFFORT
Ingredients 1.8kg/4lb lean beef fillet, trimmed 225g/8oz coarse sea salt Freshly milled black pepper 225g/8oz golden caster sugar 200ml/7floz dry white wine 2 large onions, peeled and finely chopped 30ml/2tbsp olive oil 60ml/4tbsp fresh flat-leaf parsley, finely chopped 30ml/2tbsp fresh mixed herbs (such as chives, thyme and tarragon), finely chopped
Method 1 In a large dish mix together the salt, pepper, sugar, wine and onions. 2 Pour the mixture into a large double-lined plastic food bag. Add the beef and coat all over with the mixture. Seal, place on a large plate and refrigerate overnight. 3 Preheat the oven to Gas mark 6, 200째C, 400째F. 4 Remove the joint from the marinade mixture and pat dry. Heat the oil in a large non-stick frying pan and sear the joint all over until brown. 5 Transfer to a metal rack in a large non-stick roasting tin and open roast for 25 minutes (rare) or 35 minutes (medium). Remove from the oven and set aside to cool for 30 minutes. 6 Place a large square of aluminium foil over a chopping board and scatter with half the herbs.
Tip This recipe works well with a sirloin joint too. Simply weigh your joint and cook at Gas mark 4-5, 180-190째C, 350-375째F for the preferred calculated cooking time below: Rare: 20 minutes per 450g/1lb plus 20 minutes Medium: 25 minutes per 450g/1lb plus 25 minutes Well done: 30 minutes per 450g/1lb plus 30 minutes
7 Position the beef on top of the herbs, pressing down to coat evenly then scatter the remaining herbs on top. Wrap up tightly in the foil and refrigerate for up to 2 hours. 8 Thinly slice and serve at room temperature with bay infused potatoes.
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Spinach, Carrot and Cucumber Salad with Balsamic Dressing Serves: 10 Prep time: 10 mins SIMPLE
Ingredients 2 x 100g bags baby spinach salad leaves, rinsed 1 whole cucumber, deseeded and thinly sliced 2 large carrots, peeled and grated For the Balsamic Dressing 60ml/4tbsp extra virgin rapeseed or olive oil 15ml/1tbsp balsamic or red wine vinegar 15ml/1tbsp runny honey 15ml/1tbsp black mustard seeds, optional
Method 1 Place all the salad ingredients in a large bowl. Pour the dressing ingredients into a screw-topped jar, shake until combined and pour over the salad.
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Serves: 10 Prep time: 15-20 mins Cook time: Medium: 25 mins per 450g/1lb plus 25 mins Well done: 30 mins per 450g/1lb plus 30 mins WORTH THE EFFORT
Roast Boneless Shoulder of Lamb with Watercress, Goat’s Cheese and Mint Stuffing Method 1 To prepare the stuffing; in a large bowl mix all the ingredients together. 2 Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
Ingredients 1.8kg/4lb lean boneless lamb shoulder Salt and freshly milled black pepper 30ml/2tbsp dried mixed herbs 15ml/1tbsp olive oil For the Stuffing 2 large garlic cloves, peeled and finely chopped 90ml/6tbsp freshly chopped mint 2 x 100g bags watercress, roughly chopped 200g/7oz firm goat’s cheese, diced
3 Place the joint on a chopping board, remove any butcher’s string or elasticated meat bands (reserve for later), unroll skin side down and season on both sides with salt, pepper and dried mixed herbs. Spread the stuffing mixture evenly over the joint, but do not overfill. Roll up and secure with new butcher’s string or the reserved elasticated meat bands. 4 Weigh the joint and place on a metal rack in a large non-stick roasting tin, and drizzle with the oil. Roast for the preferred, calculated cooking time. Cover with foil if browning too quickly. Remove from the oven, cover and set aside to rest for 15-20 minutes. 5 Serve with the salad.
Tip This recipe works well using boneless breast of lamb too.
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Peppered Beef Serves: 10 Prep time: 5 mins, plus marinating time Cook 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 SIMPLE
Ingredients 1.8kg/4lb lean sirloin or topside joint 2 large garlic cloves, peeled and finely chopped 30ml/2tbsp mixed peppercorns, crushed Salt 100ml/3½floz good quality balsamic vinegar
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Method 1 Place the garlic, peppercorns, salt and vinegar in a large non-metallic shallow dish and mix well. 2 Add the beef to the marinade mixture and coat well. Cover and refrigerate overnight. 3 Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F. 4 Remove the joint from the marinade and transfer to 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. Cover with foil if browning too quickly. 5 Remove the joint from the tin and transfer to a warm platter. Cover and set aside to rest for 15-20 minutes. 6 Carve the joint and serve.
Spring Rice Salad Serves: 10 Prep time: 5 mins Cook time: Under 20 mins SIMPLE
Ingredients 300g/10oz long-grain rice 675g/1½lb asparagus, trimmed and cut into 2.5cm/1inch pieces 5 spring onions, finely chopped 1 cucumber, diced For the Honey and Mustard Dressing 30-45ml/2-3tbsp Dijon mustard 30ml/2tbsp runny honey 30ml/2tbsp white wine vinegar 60ml/4tbsp extra virgin rapeseed or olive oil 1 x 15g pack freshly chopped dill Salt and freshly milled black pepper Fresh dill leaves, to garnish
Method 1 Cook the rice according to the packet instructions. Drain thoroughly, transfer to a large bowl, fluff up with a fork and set aside to cool slightly. 2 Meanwhile, cook the asparagus in boiling salted water for about 2 minutes, drain and refresh with cold water. Mix the asparagus, spring onion and cucumber with the rice. 3 To prepare the dressing; place all the ingredients apart from the fresh dill leaves in a screw-topped jar, cover and shake well. Pour over the salad, mix well, garnish with the dill leaves and serve.
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Celebrate St George’s Day with Angela Hartnett Most of us remember the tales of George and the Dragon from childhood stories, but this national day was once an important feast date in the country’s culinary calendar. Today, most of us don’t know about the origins behind St George’s Day and I think it’s a real shame as it is a missed opportunity to get together to celebrate and fly the St George’s flag.
I love any excuse to get together with friends and family to enjoy delicious food and spend quality time together. In my opinion St George’s Day, which falls on 23rd April, is one of the best kept secrets in terms of fun family get-togethers. St George’s Day is the national day of England and celebrates England’s patron, Saint George, a brave Roman soldier best known for his mythological battle with a dragon. In the legend, whilst travelling in Libya, Saint George heard the tale of a dragon that was terrorising the land and demanding the sacrifice of a beautiful maiden every day. Determined to end its reign of terror, Saint George bravely battled the dragon, finally slaying it, saving the life of the King of Libya’s daughter and creating a legend! 12
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So, why not take the opportunity to bring back some of the traditional St George’s celebrations by sitting down to a family meal over the weekend This year St George’s Day falls on a Friday so I’ve created a quick and easy to prepare recipe that can be enjoyed at the end of a long working week. My Beef with Olives recipe uses fresh seasonal produce and simple store cupboard ingredients. If you’d prefer to celebrate with our traditional and much loved national dish, you can’t go wrong with roast beef with all the trimmings. Whichever delicious cut you choose, be sure to look out for the Quality Standard label when selecting your beef as it guarantees the provenance of the meat and, most importantly, ensures it is succulent and tender. So give my recipe a go and celebrate St George’s Day in style!
Beef with Olives Serves: 4 Prep time: 5 mins Cook time (based on a 2cm/žinch thick steak): Rare: 2½ mins on each side Medium: 4 mins on each side Well done: 6 mins on each side SIMPLE
Ingredients 4 lean sirloin or rib-eye steaks 30ml/2tbsp olive oil 2 medium onions, peeled and thinly sliced 1 garlic clove, peeled and finely chopped Pinch of dried chilli flakes 1 x 400g can cherry or plum tomatoes Dash Worcestershire sauce Salt and freshly milled black pepper 12 pitted whole black olives, cut in half 15ml/1tbsp freshly chopped oregano
Method 1 Heat half the oil in a large non-stick frying pan and cook the onion and garlic for 5-8 minutes until soft. 2 Add the chilli flakes, tomatoes and Worcestershire sauce, bring to the boil, reduce the heat and simmer for 10 minutes, stirring occasionally until thick. Season if required. Remove from the heat and add the olives and oregano. 3 Meanwhile, heat a non-stick griddle or frying pan, season the steaks and coat with the remaining oil on both sides. Cook the steaks according to your preference. 4 Serve the steaks with the sauce, sautĂŠ potatoes and steamed broccoli with ginger.
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iFillet App We work hard to ensure all our Quality Standard scheme members adhere to the tough standards we set to ensure your Quality Standard steak is consistently succulent and tender. However, when people choose to cook Quality Standard steak for their friends and family, many worry about how to cook it properly to ensure they serve juicy, tender steaks. Now we have the answer! Why not cook along with iFillet, our new application for phone and PC which teaches you how to cook the perfect steak in real time, giving you hints and tips along the way. Choose your favourite cut of steak from the menu, select how you want to serve it either rare, medium rare, medium or well done, while you pre-heat your pan or griddle. Then oil and season your steak and when the pan is hot enough, pop the steak in and start the application. When the timer reaches zero, it is time to flip your steak over and cook the other side. The App will tell you when your steak is ready to remove from the pan and serve. Remember to let it rest for a couple of minutes, before serving with your favourite accompaniments. You can also use the application as a game and practise cooking a steak whenever you like. You can add salt and pepper by pressing the buttons, move the steak around the pan by using the mouse or tilting your phone and listen to the sizzles! To download the iFillet App visit www.simplybeefandlamb.co.uk 14
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iFillet Competiton We’re offering one lucky reader the chance to win their own iFillet loaded multimedia MP3 player. Go to simplybeefandlamb.co.uk/competition and tell us, in under 100 words, your favourite way to cook and serve steak. Alternatively send your answer with your name, address and phone number to: Summer Simply Beef and Lamb Competition, EBLEX, Stoneleigh Park, Kenilworth CV8 2TL. Enter by 30th April 2010. See website for full terms and conditions.
Guard of Honour from our Quality Standard Master Butcher
This spring our Quality Standard Master Butcher Dick van Leeuwen is demonstrating how a Guard of Honour is produced from a loin of lamb.
Rib bones of the loin need to be carefully sawn through close to the backbone
The backbone is then removed with a sharp knife
The bones are interlaced to form a Guard of Honour
Guard of honour with stuffing
The rack of lamb is a chef’s favourite cut, prepared from the rib section of the best end. A Guard of Honour is a pair of racks with the ribs interlocked like soldiers’ swords
The thick yellow gristle is removed and discarded
Rib bones are then French trimmed
in a military ‘Guard of Honour’. It is usually stuffed before roasting and served as a dinner party centrepiece.
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Seasonal Eating with Oliver Rowe Spring is the season of rebirth and renewal. Everything begins shaking off the slumber left by winter and it’s the start of months of exciting and varied produce. But spring can also throw up some surprises. Sometimes locally grown food arrives early, sometimes the wait can seem never-ending. Despite all this, the sense of expectation and discovery means there are few more exciting times to be in the kitchen.
Creating a sensational spring dish When it comes to seasonal produce, there’s nothing better than indulging in succulent lamb. I always use Quality Standard lamb for its tenderness and for the fact that it comes from a fully assured supply chain. I love eating and cooking seasonally. It means enjoying ripe and fresh food at the height of its natural harvest time. It also means experimenting with produce you may not otherwise consider.
Early spring in the kitchen is a time for finishing off the winter staples and my recipe for Anchovy and Mustard Glazed Lamb is the perfect meal when making the transition from winter to spring. It’s a straight-forward dish but the unusual mustard and anchovy glaze gives it an exquisite twist. The anchovy delivers a complementary mild saltiness to the lamb, without giving it a strong aftertaste. It seasons the meat beautifully and makes for a wonderful gravy while the honey adds richness. Rosemary goes beautifully with lamb, anchovy and honey so the three really sing together. Remember, Easter heralds the beginning of the highly-prized new-season lamb. It’s a fantastic red meat with a more delicate flavour than lamb from the summer months and each year I get really excited about it. No matter what the season though, always look out for the Quality Standard label to ensure the provenance of the meat you are buying, and a guarantee of eating quality. I can’t recommend eating seasonally enough, so experiment and enjoy.
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Anchovy and mustard glazed leg of lamb Serves: 8 Prep time: 10 mins Cook time: Medium: 25 mins per 450g/1lb plus 25 mins Well done: 30 mins per 450g/1lb plus 30 mins WORTH THE EFFORT
Ingredients 1.3kg/3lb lean boneless leg of lamb 4-5 garlic cloves, peeled and cut into slivers 4 large sprigs of rosemary Cold-pressed rapeseed or extra virgin olive oil, for drizzling Sea salt and freshly ground black pepper 15ml/1tbsp wholegrain mustard 4 or 5 anchovy fillets, in olive oil, drained and finely chopped Large knob of butter, slightly softened 5ml/1tsp honey
Method 1 To prepare your lamb; place on a chopping board then stud it with the garlic and rosemary. Gently insert the tip of a knife about an inch into the flesh of the lamb and then push a sliver of garlic and a couple of rosemary leaves into the hole left behind. The more of these you do, the more highly developed the flavour. I would recommend at least 10 and up to 20. The lamb can be prepared up to this point well in advance, even the night before. 2 Preheat the oven to Gas mark 4-5, 180-190째C, 350375째F. Rub the lamb all over with the oil and season well with sea salt and freshly ground black pepper, put it on a baking tray in the oven and cook according to how you like your lamb. 3 Meanwhile blend the mustard, anchovy, butter and honey into a paste. About 25 minutes before the end of the cooking time smear or brush this over the skin of the lamb and return to the oven. When the glaze has taken on a golden brown colour, remove the lamb from the oven, transfer to a large warm plate, cover with foil and leave to rest for 5-10 minutes somewhere warm before serving. 4 This dish would be delicious with some roast potatoes, whatever seasonal greens you can lay your hands on and a crunchy radish salad with a light sour cream dressing.
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Making Tangy Gravy
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Serves: 4-6 Prep time: 10-15 mins, plus marinating time Cook time: Medium: 25 mins per 450g/1lb plus 25 mins Well done: 30 mins per 450g/1lb plus 30 mins WORTH THE EFFORT
Roast Leg of Lamb with Tarragon and Mint Butter Method 1 Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F. 2 In a small bowl mix together the tarragon and mint butter ingredients.
Ingredients 1.3kg/3lb lean whole or carvery lamb leg joint Salt and freshly milled black pepper For the Tarragon and Mint Butter 75g/3oz unsalted butter, softened 45ml/3tbsp freshly chopped tarragon 45ml/3tbsp freshly chopped mint 30ml/2tbsp freshly grated orange zest 20ml/4tsp white wine vinegar For the Tangy Gravy 25g/1oz plain flour 600ml/1pint good, hot lamb stock 75ml/2½floz fresh orange juice Freshly chopped mint and tarragon, to garnish
3 Place the joint on a chopping board and make several slits over the surface with a sharp knife. Season on both sides and spread the herb butter over both sides of the joint and into the slits. 4 Transfer the joint to 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. Cover with foil if browning too quickly. 5 Remove the joint from the oven, cover loosely with foil and leave to rest for 15-20 minutes. Meanwhile, make the tangy 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 lamb sediment. 6 Add the remaining stock, orange juice and any meat juices from the lamb plate. Adjust the seasoning if required and simmer for 8-10 minutes, stirring occasionally. Add the herbs and strain before serving. 7 Serve the lamb with seasonal vegetables and the gravy.
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Chinese five-spice powder A classic brown Chinese spice blend and a combination of five spices, usually star anise, cinnamon, szechuan (or sichuan) pepper, fennel seeds and cloves.
Sesame seeds These are one of the oldest seeds consumed by man. They are extremely versatile and the raw seeds are very nutritious with a sweet, nutty flavour. When cooking with the seeds they need to be toasted to release the nutty flavour. Sesame seeds are about 50% oil, which when extracted, creates sesame oil. A drizzle of sesame oil adds a nutty note to a variety of Asian salads, noodles and stir-fries.
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Warm Lamb and Noodle Salad Method 1 Place the steaks on a chopping board and season on both sides with the salt, pepper and Chinese five-spice powder. 2 Place the salad ingredients into a large bowl, season and drizzle with the olive oil. In a small bowl mix together the sweet chilli sauce and plum or damson jam. 3 Heat the oil in a large, non-stick wok or frying pan. Add the lamb and cook for 4-6 minutes on each side until cooked. Halfway through cooking add the sesame seeds. Remove the lamb from the pan, transfer to a plate to rest for 2-3 minutes then slice into strips. 4 Arrange the warm noodles on a serving plate, add the salad, and arrange the lamb on top. Spoon over the sweet chilli dressing and serve immediately.
KODAK Serves: 4 Prep time: 10-15 mins Cook time: 8-10 mins SIMPLE
Ingredients 4 lean lamb leg or rump steaks Salt and freshly milled black pepper 10ml/2tsp Chinese five-spice powder 30ml/2tbsp sunflower oil 15ml/1tbsp sesame seeds 60ml/4tbsp sweet chilli sauce 30ml/2tbsp plum or damson jam, softened with a little hot water 300g/10½oz cooked egg or rice noodles, to serve For the salad 1 x 100g bag mixed salad leaves 175g/6oz fresh radishes, sliced 1 small red onion, peeled, halved and thinly sliced 45ml/3tbsp extra virgin olive oil
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Step By Step
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Serves: 2 Prep time: 10 mins, plus marinating time Cook time: 8-12 mins SIMPLE
For the Pan Fried Asparagus 15ml/1tbsp olive oil 400g/14oz asparagus, trimmed and lightly steamed
Ingredients
For the Sherry Dressing 50ml/2floz sherry vinegar 15ml/1tbsp extra virgin olive oil 5ml/1tsp caster sugar Salt and freshly milled black pepper
4 lean lamb noisettes 30ml/2tbsp oil For the Anchovy, Mint and Lime Marinade Salt and freshly milled black pepper 30ml/2tbsp freshly chopped mint 15ml/1tbsp sherry vinegar 2 anchovy fillets, drained and finely chopped 15ml/1tbsp Dijon or wholegrain mustard 30ml/2tbsp olive oil Juice of ½ lime 15-30ml/1-2tbsp runny honey, optional
Noisettes of Lamb with Anchovy, Mint and Lime Marinade Method 1 To prepare the marinade; place all the ingredients into a large shallow dish and mix well. 2 Place the noisettes in the marinade mixture and coat on both sides. Cover and refrigerate for up to 2 hours. 3 To prepare the pan-fried asparagus; heat a large non-stick griddle or frying pan, coat the asparagus in the olive oil and cook for 5-8 minutes, turning occasionally until tender, drain, transfer to a large serving plate and keep warm. 4 Heat the oil for the noisettes in a clean non-stick griddle or frying pan until hot. Add the lamb and cook for 4-6 minutes on each side over a moderate heat until cooked. 5 To make the dressing; place all the ingredients into a small bowl, whisk until combined and spoon over the asparagus. 6 Serve the noisettes with creamy mash potatoes and the asparagus.
Tip This recipe works well with lamb chops or cutlets too.
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Ingredients 2 lean rump or rib-eye steaks For the Lemon Grass and Ginger Marinade 2 sticks fresh lemon grass, finely chopped 1 x 2.5cm/1inch piece fresh root ginger, peeled and finely chopped 30ml/2tbsp freshly chopped coriander Salt and freshly milled black pepper Dash Tabasco sauce 30ml/2tbsp Worcestershire sauce 20ml/4tsp sunflower oil For the Spring Onion and Egg Fried Rice 30ml/2tbsp oil 2 garlic cloves, peeled and finely chopped 4 spring onions, finely chopped 1 red chilli, deseeded and finely chopped, optional 175g/6oz cooked and cooled long-grain rice 1 large egg, beaten 75g/3oz peas
Rump Steaks with Lemon Grass and Ginger Serves: 2 Prep time: 10-15 mins, plus marinating time Cook time (based on a 2cm/žinch thick steak): Rare: 2½ mins on each side Medium: 4 mins on each side Well done: 6 mins on each side SIMPLE
Method 1 To prepare the lemon grass and ginger marinade; in a large shallow non-metallic dish mix together all the ingredients. Place the steaks in the marinade mixture and coat well. Cover and refrigerate for up to 2 hours, or if time allows overnight. 2 Remove the steaks from the marinade (discard the marinade) and cook under a preheated moderate grill according to your preference. 3 Meanwhile, prepare the fried rice; heat the oil in a large non-stick frying pan or wok and stir-fry the garlic, spring onions and chilli (if used). 4 Add the rice and toss frequently until heated through. Add the egg and peas; cook, tossing frequently for 3-4 minutes or until the egg is cooked. Season. 5 Pour any meat juices from the frying pan over the beef and serve with the rice.
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Contact us at georginae@eblex.org.uk visit www.simplybeefandlamb.co.uk or call 0870 241 8465
EBLEX is a division of the Agriculture and Horticulture Development Board EBLEX, Stoneleigh Park, Kenilworth, Warwickshire CV8 2TL For media requests only please call: 020 7861 3143 Recipe photography by Steve Baxter Home Economist – Denise Spencer-Walker Styling by Jo Harris Design by Crossing O’Sullivan
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