Simply beef and lamb delicious autumnal recipes with Quality Standard beef and lamb
Autumn Essentials Welcome to the autumn edition of Simply beef and lamb and this season we’re going back to school! Some recent research we carried out told us that many of you want to serve up a home cooked meal to your families and friends but don’t feel confident enough in your abilities to cook a dish from scratch and need a little further education in the kitchen. To make life a little easier we’ve taken some great recipes and recreated them in two ways. Firstly the classic Simply beef and lamb way and secondly using preparation shortcuts and ready-made ingredients to cut down on time, effort and skill required. If you’re not a confident cook, or just want to cut down on time in the kitchen why not try our Simple versions. Confident cook or more time on your hands? – go straight to our Worth the Effort recipes. Both ways produce fantastic results, it’s just up to you which one to choose. Our store cupboard section gives a handy beginners guide to staple items useful to keep on standby in your cupboard. These ensure you can rustle up a great meal with the addition of just a few fresh ingredients. Finally, enjoy our memorable meals article, featuring Nadia Sawalha and send us your own for a chance to win.
Contents Butters and Toppings for Lamb Chops/Steaks Lamb Rogan Josh Saucy Steaks Minced Lamb Tagine Pot Roast Brisket Memorable Meals Store Cupboard Beef Casserole with Herb Dumplings Roast Lamb with Sweet Chilli Glaze Classic Lasagne Roast Beef with all the Trimmings Teriyaki Lamb Stir-Fry
Let us know what you think, email us at: georginae@eblex.org.uk
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Simple
Butters and Toppings for Lamb Chops/Steaks Serves: 4 Prep time: 5 mins, plus 10 mins chilling time for butter Cook time: 12-16 mins
Here are a couple of quick and tasty toppings recipes for your lamb chops or steaks; a flavoured butter and a topping featuring goat’s cheese. They’re both great partners for lamb and will be on the table in under 20 minutes – ideal for busy lives. They don’t compromise on taste or flavour and you don’t have to be a top (or celebrity) chef to produce these mouth-watering results!
Ingredients
Method for Garlic and Herb Butter
4 lean lamb chops, cutlets or leg steaks Salt and freshly milled black pepper
1 To prepare the flavoured butter; mix all the ingredients together. Form into a sausage shape, wrap in cling film or foil and chill until required.
For the Garlic Paprika and Herb Butter 100g/4oz unsalted butter, softened 2 garlic cloves, peeled and crushed 5ml/1tsp ground paprika 30ml/2tbsp freshly chopped mixed herbs (e.g flat-leaf parsley and chives) Juice of ¼ lemon For the Goat’s Cheese and Caramelised Red Onion Topping 50g/2oz firm goat’s cheese, thinly sliced 60ml/4tbsp prepared caramelised red onion chutney
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2 Cook the lamb under a preheated moderate grill for 6-8 minutes. Turn the chops over and cook for a further 3-4 minutes.
Method for Goat’s Cheese and Caramelised Red Onion Topping 1 Place the chops on the grill pan and season on both sides with salt and pepper. 2 Cook the lamb under a preheated moderate grill for 6-8 minutes. Turn the chops over and cook for a further 3-4 minutes.
3 Top with a disc of the butter. Return to the grill and continue to cook for a further 3-4 minutes.
3 Spread the chops with the chutney and top with the goat’s cheese. Return to the grill and continue to cook for a further 3-4 minutes.
4 Serve the chops with a salad and crusty bread.
4 Serve the chops with a salad and crusty bread.
Garlic and Herb Butter
Goat’s Cheese and Caramelised Red Onion
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Worth the Effort
Serves: 4 Prep time: 15 mins Cook time: 2-2½ hours
Ingredients 450g/1lb lean lamb shoulder or leg, cut into 2.5cm/1 inch cubes 30ml/2tbsp oil 2 medium onions, peeled and sliced 2 garlic cloves, peeled and crushed 1 x 2.5cm/1 inch piece fresh root ginger, peeled and finely chopped or grated 1 cinnamon stick 5ml/1tsp chilli powder 15ml/1tbsp ground coriander 10ml/2tsp Garam Masala 5ml/1tsp ground turmeric 1 x 400g can chopped tomatoes
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Lamb Rogan Josh
30ml/2tbsp tomato purée 450ml/¾pint good, hot lamb stock Salt and freshly milled black pepper 6 small new potatoes, halved 100g/4oz cauliflower florets Natural yoghurt, to garnish Freshly chopped coriander leaves, to garnish
Method 1 Heat half the oil in a large non-stick pan and brown the lamb in batches for 3-4 minutes. Spoon into a 1.2L/2pint heatproof casserole dish. 2 Add the remaining oil to the same pan and cook the onion, garlic, ginger and spices for 3-4 minutes or until soft and golden. Spoon into the casserole. 3 Add the tomatoes, tomato purée and stock. Bring to the boil, reduce the heat, cover and cook for 2-2½ hours or until the lamb is tender, stirring occasionally. Season if required. 4 30 minutes before the end of the cooking time add the vegetables. 5 Remove from the heat, discard the cinnamon stick and garnish with the yoghurt and coriander. 6 Serve with basmati rice and a selection of Indian relishes and poppadoms or naan bread.
Simple
Lamb Rogan Josh Serves: 4 Prep time: 10 mins Cook time: 1-1½ hours
Ingredients 450g/1lb lean lamb shoulder or leg cubes 15ml/1tbsp oil 2 medium onions, peeled and chopped or 1 x 500g pack prepared diced onions 5ml/1tsp garlic purĂŠe 1 x 420g (approx) jar prepared Rogan Josh sauce 6 small new potatoes, halved 100g/4oz prepared cauliflower florets (frozen are good too) Salt and freshly milled black pepper Natural yoghurt, to garnish Freshly chopped coriander leaves, to garnish
Method 1 Heat the oil in a large non-stick pan and brown the lamb with the onion and garlic for 3-4 minutes. 2 Add the sauce, bring to the boil, reduce the heat, cover and cook for 1-1½ hours or according to the jar instructions. 3 30 minutes before the end of the cooking time add the vegetables and continue to cook. 4 Remove from the heat, season if required and garnish with the yoghurt and coriander. Serve with prepared basmati rice and a selection of Indian relishes and bread.
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Serves: 2 Prep time: 5-10 mins Cook time (Based on a 2cm/¾in thick steak) Rare: 2½ minutes on each side Medium: 4 minutes on each side Well done: 6 minutes on each side
Ingredients 2 sirloin, rib-eye, rump or centre cut steaks Salt and freshly milled black pepper 15ml/1tbsp olive oil For Madeira and Mushroom Sauce 100g/4oz chestnut mushrooms, sliced 75ml/5tbsp good, hot beef stock 45ml/3tbsp Madeira wine
90ml/6tbsp double cream 30ml/2tbsp freshly chopped chives For Peppercorn Sauce 45ml/3tbsp hot beef stock 15ml/1tbsp Dijon mustard 5ml/1tsp whole black peppercorns, crushed 100ml/3½floz double cream 15ml/1tbsp freshly chopped flat-leaf parsley
For a Simpler Option Madeira and Mushroom Sauce 07
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Why not choose from a selection of chilled prepared sauces available from the supermarkets and add some freshly chopped herbs to finish?
Simple Saucy Steaks Everyone loves a tender, succulent steak. We’ve teamed up steak cuts with two classic sauces that will impress your family and friends, but only take ten minutes to prepare so perfect for a midweek meal. Choose your favourite cut and transform it into an impressive supper dish. Your nearest and dearest are in for a treat! Don’t forget to use our i-Fillet app to help you cook the perfect steak.
Method 1 Heat a large non-stick frying or griddle pan, season the steaks, brush with oil on both sides and cook according to your preference. Transfer to a warm serving plate, cover loosely with foil to keep warm and prepare the sauce of your choice. 2 For the Madeira and mushroom sauce: reduce the heat under the pan and add the mushrooms. Cook for 3 minutes, stirring occasionally. Add the stock, increase the heat and boil for 3 minutes until slightly reduced. Add the wine and cream and reduce for a further 3-4 minutes until the sauce is slightly thickened. Stir in the chives. 3 For the peppercorn sauce: add the stock to the same pan and stir gently to remove any sediment from the base. Add the mustard, peppercorns and cream. Bring to the boil, reduce the heat and simmer for 2-3 minutes until thickened. Garnish with the parsley. 4 Stir any meat juices from the steak plate into the sauces. Serve with their sauce and seasonal vegetables.
Peppercorn Sauce
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Worth the Effort
Serves: 4 Prep time: 15 mins Cook time: 25-30 mins
Ingredients 450g/1lb lean lamb mince 1 onion, peeled and chopped 20ml/2tbsp plain flour 10ml/4tsp ground cinnamon 5ml/1tsp ground coriander 5ml/1tsp ground cumin 10ml/2tsp ground turmeric 10ml/2tsp ground ginger 1.25ml/Âźtsp saffron threads, soaked in a little hot water, optional 200ml/7floz good, hot lamb stock 15ml/1tbsp runny honey 75g/3oz ready to eat apricots or prunes, halved Salt and freshly milled black pepper 09
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Minced Lamb Tagine 1 x 400g can chick peas, drained 30ml/2tbsp freshly chopped coriander For the Lemony Couscous 250g/9oz couscous Juice of 1 lemon 450ml/žpint good, hot vegetable stock 30ml/2tbsp freshly chopped flat-leaf parsley 30ml/2tbsp freshly chopped mint Lemon wedges, to garnish
Method 1 Heat a large non-stick pan and dry fry the lamb with the onion for 3-4 minutes, breaking up any lumps with the back of a spoon. 2 Add the flour and cook for 1-2 minutes. Add the spices and saffron (if used) and cook for 2-3 minutes. Add the stock and honey, season, bring to the boil, reduce the heat and cook for 15-20 minutes. 3 For the lemony couscous; put the couscous in a heatproof bowl and add the lemon juice and stock. Cover with cling film and set aside for 5 minutes, or until all the liquid is absorbed. Uncover and fluff up with a fork. Season, if needed and stir through the herbs. 4 5 minutes before the end of the tagine cooking time, add the dried fruit and chick peas. Adjust seasoning if required. 5 Remove from the heat, garnish with the coriander and serve with the couscous lemon wedges and a side salad.
Simple
Minced Lamb Tagine Serves: 4 Prep time: 5-10 mins Cook time: 15-20 mins
Method 1 Heat a large non-stick pan and dry fry the lamb with the onion for 3-4 minutes, breaking up any lumps with the back of a spoon. 2 Add the sauce; bring to the boil and cook according to the jar instructions. 3 5 minutes before the end of the cooking time add the dried fruit and chick peas. 4 Garnish with the herbs and serve with instant couscous and a side salad.
Ingredients 450g/1lb lean lamb mince 1 onion, peeled and chopped or 120ml/8tbsp ready prepared diced onions 1 x 350g (approx) jar prepared Moroccan tagine sauce 75g/3oz ready to eat apricots or prunes, halved 1 x 400g can chick peas, drained 30ml/2tbsp freshly chopped coriander
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Simple Pot Roast Brisket Slow cookers are great for preparing meals before you leave home in the morning. If you’re pressed for time, omit stages 2 and 3 below. Serves: 6 Prep time: 10 mins Cooking times for slow cooker: Low Setting – 8-10 hours, High Setting – 4-6 hours
Method 1 Place the joint on a chopping board and season with salt and pepper.
Ingredients 1 x 1.3kg/3lb lean brisket or silverside joint Salt and freshly milled black pepper 30ml/2tbsp sunflower oil 50g/2oz chorizo sausage, chopped 2 garlic cloves, peeled and finely chopped 2 red onions, peeled and chopped 11
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1 small pumpkin or butternut squash, peeled, deseeded and roughly chopped 200ml/7floz good, hot beef stock 1 x 400g can chopped tomatoes 2 bay leaves 30ml/2tbsp freshly chopped thyme leaves
2 Heat the oil in a large non-stick frying pan and brown the joint all over with the chorizo. Transfer to a large plate. 3 In the same frying pan add the remaining ingredients and cook over a moderate heat for 3-4 minutes. 4 Spoon the vegetables into the slow cooker and place the joint and chorizo on top. 5 Turn the slow cooker to HIGH and cook for 4-6 hours or LOW for 8-10 hours, or according to your manufacturers’ handbook. 6 Remove the joint from the cooker, slice and serve with the sauce and cheesy mash.
Tip If you don’t have a slow cooker, increase the stock to 300ml/½pint and follow the method up to point 4, but cook in an ovenproof dish in a preheated oven at Gas mark 3, 170°C, 325°F for 2½-3 hours instead.
Memorable Meals It is often said that food is the shortcut to our hearts. I believe food is at the heart of the most memorable moments in our lives. Food can elicit memories of love, loss and simply living. Whether it’s the recipe passed down from generation to generation, the cooking experience, the conversation where you announce your pregnancy, or even the event - graduating, getting married or a special anniversary celebration, mealtimes provide the perfect opportunity to create and share memories. My youngest daughter Kiki-Bee was born in our sitting room in sunny Streatham after a gladiatorial five hour labour. My husband Mark and dear friend Rachel were my utterly brilliant birthing partners, and they worked almost as hard as me, but, only almost! So I had no qualms at all about asking my exhausted husband for a plate of lamb chops only an hour after our little angel’s arrival! Armed with a detailed list of instructions Mark dutifully marched into the kitchen and emerged just half an hour later, with a huge pile of perfectly seasoned, grilled-to-perfection, lamb chops. I selfishly devoured every last one and it was quite simply the best meal of my life. Interestingly, Kiki-Bee, now only two and half, is rather partial to a lamb chop herself! I’m supporting Quality Standard beef and lamb’s campaign to encourage people to get back to the table and create their own memorable mealtimes. So come on everyone let’s all get together and cook up some great memories. With love,
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Memorable Meals Katie Andrews, Kent
My husband proposed to me over a picnic in Rome. He picked up supplies from a little Italian deli & made me my favourite roast beef and horseradish sandwiches (bringing the horseradish especially from home!). Afterwards he rowed me out to the middle of a lake and popped the question. This picture is taken just after – it really was the most wonderful and romantic day ever!
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Ben Bailey, Birmingham
A couple of summers ago my fiancée and I went on a two week road-trip around France in a camper van… We had many great restaurant meals but the most memorable meal for me was also the most unexpected. We stopped en route to a site to pick up a couple of steaks. On arrival at the campsite, and much to our fellow campers bemusement, we lit our barbeque-in-a-bucket, and enjoyed possibly the simplest, and most perfect barbecued steak I have ever eaten. The sunset and local wine added to the evening, but this memorable meal proved that all I need to be truly happy is great food and my fiancée!
Annie Tidyman, London
My sister Polly had the most amazing wedding in a beautiful English country setting. She decked out an old barn with formal tables decorated with flowers in old china jars and colourful bunting. She dished up the most fabulous meal for the guests. They called out the name of one person from each table and those guests disappeared only to reappear wearing aprons and chefs hats carrying the wedding meal – racks of lamb. There was a huge round of applause from everyone and the ice was thoroughly broken as the ‘chefs’ tackled carving the lamb for the other guests.
Katie Baxter, Durham
Win a Memorable Meal As I got back, the door suddenly opened and my neighbour appeared, asking if I’d been banging on the door – he’d been asleep. I raced upstairs, turned off the burning burgers and then tried to cancel the fire brigade – too late! I heard the siren coming down the street and I suddenly had six angry firemen in my kitchen – who promptly told me off for not having a working smoke alarm – very embarrassing… but very memorable!
We want to hear about your most memorable mealtimes. What made them so special, what did you eat and where was it? If you cooked a special beef or lamb recipe please let us know about it too. To enter and for details of the fantastic prize on offer go to: www.simplybeefandlamb.co.uk/competitions before the 31st October 2010.
This story is memorable but for all the wrong reasons. Still I can laugh about it now. I was testing out my kitchen skills with an attempt at homemade burgers when I managed to get myself locked out of my flat as I put the rubbish out. With nothing but the clothes I was wearing, I started to panic, banging on the front door and ringing the doorbell in the hope my neighbour would be in. Nothing! I ran down the road and persuaded a stranger to let me use his mobile to call the fire brigade.
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Store Cupboard Cooking delicious recipes need not be an uphill struggle, but keeping a well-stocked cupboard is really the starting point for easy, no-fuss mid-week meals, or for an extra special treat at the weekend. Your store cupboard is the hub of the kitchen – keep it well stocked and it will save time rushing around for those essential recipe ingredients later. If you keep a good selection of our suggested store cupboard essentials below, with a little help from Simply you’ll always have a delicious beef or lamb recipe at hand to rustle up, as your cupboard won’t be bare!
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Rapeseed oil Tomato ketchup Tinned tomatoes Long-grain rice 01 Garlic Tomato purée Chilli Sauce Sunflower oil Egg noodles Pasta shapes Worcestershire sauce Chick peas Kidney beans Wholegrain mustard English mustard Mixed herbs 02 Chilli flakes Cinnamon Couscous Soy sauce Salt 04 Peppercorns Fresh ginger Olive oil
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Worth the Effort
Serves: 4-6 Prep time: 20 mins Cook time: 1½-2 hours
Ingredients 675g/1½lb lean boneless shin or chuck steak, cut into 2.5cm/1inch cubes Salt and freshly milled black pepper 30ml/2tbsp oil 10 small shallots, or button onions, peeled 1 large garlic clove, peeled and crushed 2 large carrots, peeled and chopped 2 medium parsnips, peeled and chopped 30ml/2tbsp plain flour 900ml/1½pint good, hot beef stock 45ml/3tbsp brandy or cognac, optional
Beef Casserole with Herb Dumplings 30ml/2tbsp horseradish sauce 2 bay leaves 2 large sprigs fresh thyme
Method
For the Herb Dumplings 225g/8oz self-raising flour Pinch salt 50g/2oz cold butter, cubed 30ml/2tbsp freshly chopped thyme or flat-leaf parsley 120-150ml 8-10tbsp cold water
2 In the same pan add the shallots or onions, garlic, carrots and parsnips and cook for 3-4 minutes, stirring occasionally. Stir in the flour, cook for 1-2 minutes then spoon into the casserole dish.
1 Preheat the oven to Gas mark 3, 170°C, 325°F. Heat the oil in a large non-stick pan, season the beef and cook in batches for 4-5 minutes until brown. Transfer to a 1.7L/3pint ovenproof casserole dish.
3 Add the stock, brandy or cognac, if used, horseradish sauce and herbs. Bring to the boil and reduce the heat. Cover and cook in the oven for 1½-2 hours, stirring occasionally. 4 To prepare the dumplings; put the flour and salt into a large bowl and rub the butter into the flour until the mixture resembles breadcrumbs. Add the remaining ingredients. Mix together to form a smooth dough and shape into 8 medium-sized balls. 5 20-25 minutes before the end of the cooking time remove the casserole from the oven, adjust the seasoning, add the dumplings, return to the oven and cook uncovered. 6 Serve with creamy mash and braised Savoy cabbage.
Tip For a more traditional dumpling recipe replace the butter with beef suet.
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Simple
Serves: 4-6 Prep time: XX mins Cook time: Medium: 25 mins per 450g/1lb plus 25 mins Serves: 4-6 Well mins per 450g/1lb plus 30 mins Prepdone: time: 30 10-15 mins WORTH THE EFFORT Cook time: 1½-2 hours
Beef Casserole with Dumplings
Ingredients Ingredients 1 675g/1½lb x 1.3kg/3lb lean lean cubed carverystewing or boneless lamb leg or braising beefjoint Salt and freshly milledseasoned black pepper 25g/1oz plain flour, with salt and freshly milled pepperpeeled and quartered 2 black red onions, oil deseeded and cut into quarters 2 30ml/2tbsp yellow peppers, 1 x 500g prepared 450g/1lb small new vegetable potatoes stew pack 450ml/¾pint hot beef stock, cubes or granules For the Sweet Chilli Glaze 300ml/½pint good red wine 120ml/6tbsp prepared sweet chilli sauce 10ml/2tsp dried mixed herbs
Tip
For the Herb Dumplings For hotter(approx) chilli sauce add a fewdumpling tablespoons 1 xa 180g pack prepared mix of hot pepper sauce to the sweet chilli sauce
Method 1 Place the flour in a large plastic food bag. Add the beef in batches and coat in the seasoned flour. 2 Preheat the oven to Gas mark 3, 170°C, 325°F. Heat the oil in a nonstick frying pan and cook the beef in batches for 4-5 minutes until brown on all sides. Transfer to a 1.7L/3pint ovenproof casserole dish. 3 Add the vegetables, stir in the stock, wine and the herbs. Cover and cook in the oven for 1½-2 hours, or until the meat is tender. 4 Meanwhile prepare the dumplings according to the packet instructions. Shape into 8 evenly sized balls. 5 20-25 minutes before the end of the cooking time, place the dumplings on top of the casserole and return to the oven uncovered. 6 Serve with creamy mash and seasonal vegetables.
Tip If preferred use a sachet of casserole mix or jar of prepared casserole sauce instead.
Extra Tip To pep up your dumplings add 10ml/2tsp of dried mixed herbs to the dry mix.
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Serves: 4-6 Prep time: 20 mins Cook time: Medium: 25 mins per 450g/1lb plus 25 mins Well done: 30 mins per 450g/1lb plus 30 mins
Ingredients 1 x 1.3kg/3lb lean carvery or boneless lamb leg joint Salt and freshly milled black pepper 2 red onions, peeled and quartered 2 yellow peppers, deseeded and quartered 450g/1lb small new potatoes For the Sweet Chilli Glaze 4 bird’s eye chillies, finely chopped (remove the seeds for less heat) 60ml/4tbsp hot water 100g/4oz caster sugar 60ml/4tbsp rice wine vinegar 3 large garlic cloves, peeled and crushed Pinch salt 5-10ml/1-2tsp Thai fish sauce Juice of ½ lime
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Worth the Effort
Roast Lamb with Sweet Chilli Glaze 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 season. 3 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. 4 To prepare the sweet chilli glaze; put the ingredients in a pan, gently bring to the boil, reduce the heat and simmer uncovered for 10-15 minutes. 5 40-50 minutes before the end of the cooking time remove the joint from the oven. Remove the rack, add the vegetables in a single layer and place the joint on top. Return to the oven. 6 10 minutes before the end of the cooking time brush the glaze over the joint then finish cooking. 7 Transfer the lamb and the vegetables to a warm plater. Cover and rest for 10 minutes before serving.
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Simple
Roast Lamb with Sweet Chilli Glaze Serves: 4-6 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
Ingredients Same as main recipe for the lamb For the Sweet Chilli Glaze 120ml/6tbsp prepared sweet chilli sauce 10ml/2tsp lime juice 15ml/1tbsp garlic purĂŠe, or to taste
Method Follow method points 1,2,3 of main recipe. 4 40-50 minutes before the end of the cooking time remove the joint from the oven. Remove the rack, add the vegetables in a single layer then place the joint on top. Return to the oven. 5 10 minutes before the end of the cooking time mix the glaze ingredients together and brush all over the joint. Return to the oven to finish cooking. 6 Transfer the lamb with the vegetables to a warm plater. Cover and rest for 10 minutes before serving.
Tip For a hotter chilli sauce add a few tablespoons of hot pepper sauce.
Worth the Effort
Serves: 4 Prep time: 20 mins Cook time: 1½ hours
Ingredients 450g/1lb lean beef mince For the Ragù Sauce 50g/2oz pancetta cubes or streaky bacon, finely chopped 50g/2oz chicken livers, roughly chopped 1 red onion, peeled and chopped 2 large garlic cloves, peeled and crushed 1 celery stick, finely chopped 1 carrot, peeled and finely chopped 1 small sprig fresh thyme 1 x 400g can chopped tomatoes
Classic Lasagne 300ml/½pint good, hot beef stock 5ml/1tsp caster sugar 30ml/2tbsp tomato purée 100ml/3½floz red wine 1 bay leaf 30ml/2tbsp freshly chopped flat-leaf parsley 5ml/1tsp grated nutmeg Salt and freshly milled black pepper
Method
For the Cheese Sauce 25g/1oz butter 25g/1oz plain flour 425ml/¾pint milk 75g/3oz grated hard cheese e.g Cheddar 25g/1oz Parmesan cheese
4 Preheat the oven to Gas mark 5, 190°C, 375°F. Place a layer of lasagne sheets in the base of a 25cm/10inch square ovenproof dish. Spoon half the ragù mixture over the pasta and then half the cheese sauce. Repeat with another layer of lasagne and ragù, then finish with a final layer of lasagne sheets and sauce. Sprinkle over the grated Parmesan cheese.
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1 Heat a large non-stick pan and dry fry the mince with the pancetta and chicken livers for 3-4 minutes until brown, breaking up any lumps with the back of a spoon. Transfer to a large bowl. Cook the onion, garlic, celery and carrot in the same frying pan for 2-3 minutes. 2 Add the remaining ragù ingredients, bring to the boil, reduce the heat, cover and simmer for 1 hour, stirring occasionally. Remove the bay leaf and thyme sprig. 3 Meanwhile, to make the cheese sauce; heat the butter in a non-stick pan until foaming then whisk in the flour. Remove the pan from the heat and slowly add the milk, return to the heat and cook until thickened, stirring continuously. Add the cheese and season if required.
5 Bake in the oven for 30 minutes and serve with a mixed salad and garlic bread.
Simple Tortilla Lasagne Serves: 4 Prep time: 10 mins Cook time: Under 1 hour
Ingredients 450g/1lb lean beef mince 1 small onion, peeled and chopped or 120ml/8tbsp ready prepared diced onions 75g/3oz fresh or frozen diced prepared mixed vegetables For the Bolognese Sauce 1 x 400g can chopped tomatoes with herbs 30ml/2tbsp tomato ketchup or purée 10ml/2tsp garlic purée, or to taste Pinch sugar Salt and freshly milled black pepper For the Cheese Sauce 1 x 470g (approx) jar prepared cheese sauce (chilled tubs are good too) 50g/2oz grated hard cheese e.g Cheddar 4-6 tortillas or wraps
Method 1 To prepare the Bolognese sauce; place all the sauce ingredients in a large pan, bring to the boil, reduce the heat and simmer for 10 minutes. Remove from the heat. 2 Meanwhile, heat a large non-stick pan and dry fry the mince in batches for 5-7 minutes, breaking up any lumps with the back of a spoon. Add the onions and vegetables and cook for 2-3 minutes. 3 Stir the sauce into the mince, bring to the boil, reduce the heat and cook for 15-20 minutes. 4 Preheat the oven to Gas mark 7, 220°C, 425°F. Spoon half the Bolognese mixture in the base of a 25cm/10inch square ovenproof dish. Cover with a layer of tortillas or wraps. Repeat the above. Top with an even layer of cheese sauce, sprinkle with the grated cheese and bake for 15-20 minutes. 5 Serve with a mixed salad and garlic bread.
Serves: 4-6 Prep time: 10-15 mins 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
Ingredients 1.3kg/3lb lean rump roast or topside joint 15ml/1tbsp English mustard powder Salt and freshly milled black pepper For Yorkshire Puddings 175g/6oz strong plain flour Pinch salt 2 large eggs, beaten 5ml/1tsp fresh thyme leaves 300-400ml/10-14floz milk 30ml/2tbsp sunflower oil or beef dripping
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For the Red Wine Gravy 25g/1oz plain flour 450ml/¾pint good, hot beef stock, or water 300ml/½pint full bodied red wine For the Roast Potatoes 1.8kg/4lb roasting potatoes, peeled and cut in half 100ml/3½floz sunflower or olive oil, or 100g/4oz beef dripping, goose or duck fat Salt
Roast Beef with all the Trimmings 5 To prepare the roast potatoes, par boil Method 1 Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F. 2 Place the joint on a chopping board, score the skin, pat dry with absorbent kitchen paper, rub the mustard over the surface and season. 3 Place the beef on a metal rack in a large roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with any rich, beefy juices. If the bottom of the pan seems a little dry, add a little beef stock or water. 4 1 hour before the end of the cooking time prepare the Yorkshire puddings. In a large bowl sift the flour and salt together. Make a well in the centre and whisk in the eggs, thyme and enough milk to form a smooth, thick batter, about the consistency of double cream. Cover and leave the batter to rest in the refrigerator for about 30 minutes.
the potatoes in a large pan of boiling water for 10 minutes. Meanwhile; heat a large roasting tin with the oil or dripping in the oven for 5-10 minutes. Drain the potatoes and shake well in the pan.
6 Remove the roasting tin and carefully add the potatoes. Toss gently, return to the oven and cook for 45-50 minutes until golden brown. 7 When the beef is cooked transfer to a platter and loosely cover with foil. Retain the roasting tin and its contents for the gravy. 8 To cook the Yorkshire puddings; increase the oven temperature to Gas mark 7, 220°C, 425°F and add the oil or dripping evenly in a 12-hole muffin tin. Preheat in the oven for 5 minutes. 9 Just before using, re-whisk the batter, adding any extra milk to return to the consistency of double cream and pour into a jug. Remove the hot tin from the oven and immediately pour the batter
Worth the Effort e venly into each hole, return to the oven and cook for 30-35 minutes, or until golden brown and crisp. 10 Meanwhile prepare the red wine gravy; spoon off any excess oil from the tin, leaving about 30ml/2tbsp of meat juices. 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 sediment. 11 Add the remaining stock, wine 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 wellflavoured gravy. Strain before serving. 12 Serve the beef with all the trimmings and horseradish sauce.
Simple
Roast Beef with all the Trimmings Serves: 4-6 Prep time: 10 mins 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
Ingredients 1.3kg/3lb lean rump roast or topside joint 15ml/1tbsp English mustard powder Salt and freshly milled black pepper For the Yorkshire Puddings 1 x 220g bag prepared Yorkshire puddings For the Gravy 300ml/½pint prepared gravy For the Roast Potatoes 1 x 1kg bag prepared roast potatoes
Method Follow steps 1,2 and 3 of the main recipe. 4 Prepare roast potatoes, Yorkshire puddings and gravy according to the packet instructions. 5 Serve the beef with all the trimmings and horseradish sauce.
Worth the Effort Teriyaki Lamb Stir-Fry Serves: 2 Prep time: 10-15 mins Cook time: Under 10 mins
Method 1 To prepare the Teriyaki sauce; in a small bowl mix all the ingredients together and set aside. 2 Heat the oil in a large, non-stick frying pan or wok and stir-fry the lamb for 3-4 minutes with the garlic, ginger and broccoli. Add the mushrooms and spring onions and cook for 1-2 minutes. 3 Add the Teriyaki sauce, toss gently and cook for a further 2-3 minutes. Season if required. 4 Serve the stir-fry with noodles or rice.
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Simply beef and lamb
Ingredients 375g/12oz lean lamb stir-fry strips 10ml/2tsp oil 2 large garlic cloves, peeled and finely chopped or crushed 1 x 2.5cm/1inch piece fresh root ginger, peeled and finely chopped or grated 100g/4oz broccoli florets 100g/4oz mushrooms, sliced 8 spring onions, trimmed and chopped For the Teriyaki sauce 60ml/4tbsp light soy sauce 30ml/2tbsp Worcestershire sauce 15ml/1tbsp rice wine vinegar 1 whole star anise 5ml/1tsp ground cinnamon 2.5ml/½tsp ground cloves 2.5ml/½tsp ground fennel 2.5ml/½tsp freshly milled black pepper 15-30ml/1-2tbsp runny honey
Simple
Teriyaki Lamb Stir-Fry Serves: 2 Prep time: 5 mins Cook time: 10 mins
Method 1 To prepare the Teriyaki sauce; in a small bowl mix all the ingredients together except the sesame seeds and set aside.
Ingredients 375g/12oz lean lamb stir-fry strips 10ml/2tsp oil 1 x 250g pack prepared stir-fry vegetables For the Teriyaki sauce 60ml/4tbsp Teriyaki marinade 15ml/1tbsp light brown sugar 30ml/2tbsp lime juice 2.5ml/½tsp Chinese five-spice powder Toasted sesame seeds, to garnish
2 Heat the oil in a large, non-stick frying pan or wok and stir-fry the lamb for 3-4 minutes. Add the stir-fry vegetables and cook for a further 1-2 minutes. 3 Add the Teriyaki sauce, toss gently and cook for a further 2-3 minutes. Season, if required. 4 Garnish with the sesame seeds and serve with noodles or rice.
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Contact us at georginae@eblex.org.uk visit www.simplybeefandlamb.co.uk or call 0870 606 3030
EBLEX is a division of the Agriculture and Horticulture Development Board For media requests only please call: 020 7861 3143 Recipe photography by Steve Lee Home Economist – Denise Spencer-Walker Styling by Jo Harris Design by Crossing O’Sullivan
09/10