Simply Beef and Lamb - Autumn 2013

Simply BEEF & LAMB

Making the most of quality assured beef and lamb

cook

ten simple and delicious autumn recipes

tips

on growing your own autumn veg

news

check out our simply bake-off on facebook

Autumn Essentials This edition of Simply beef and lamb focuses on the wonderful bounty of produce around at this time of year when the weather cools down and our eating habits hot up. We have the last in our series of Grow Your Own features, which celebrates the year gone by and turns to planning for the coming year. We've devised some fabulous chutneys, which are a great way to use any surplus veg you may have, with plenty more recipes available at simpybeefandlamb.co.uk/relish You can’t have failed to notice that baking is huge right now! But if you don't have a sweet tooth, don’t worry, we’ve got four great savoury bakes for you to try.

So whatever you’re up to this autumn, whether it’s working in the garden, kneading dough in the kitchen or just relaxing, make the most of the season with Simply beef and lamb.

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

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Contents Take 5 ingredients

02

Fiery Steaks

03

Slow Cooked Shoulder of Lamb with Earl Grey and Honey

04-05

Grilled Lamb with Anchovy and Mustard

06-07

Ready Steady Bake

08

Savoury Bread and Butter Pudding

09

Beef and Ale Pot Pies

10-11

Lamb and Tomato Pizza with Rocket

12-13

Grow Your Own Veg

14-15

Lamb Plum and Barley Mow

16-17

Lamb Keema

18-19

Chilli Beef and Coconut Noodle Soup

20-21

Pulled Beef Brisket

22-23

Pickles and Chutneys

24-25

Quality as Standard As every chef will tell you, the key to preparing a great tasting meal is using quality ingredients. When cooking with beef and lamb there is one sure way of finding quality meat in your chosen retail store, just look for a quality mark. The Quality Standard label is one such mark and is an easy way to identify quality beef and lamb.

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 right 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 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.

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 and packed 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.

Take

The nights may be getting longer but the ingredients list and time needed to prepare great tasting beef and lamb dishes needn’t.

Our Take 5 section is back by popular demand with four new recipes offering maximum flavour for minimum time, effort and ingredients.

All these dishes contain no more than 5 ingredients plus a few basics in everyone’s kitchen cupboard.

For more Take 5 dishes visit: www.simplybeefandlamb. co.uk/take5

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Simply FLAT IRON

Simply Take Five

Serves: 4 Prep time: 10 mins Cook time: Rare: 2 mins on each side Medium Rare: 3-4 mins on each side Medium: 5-7 mins on each side

Ingredients • 4 x 175g/6oz lean flat iron steaks • 1 medium red onion, peeled and finely sliced • 1 x 227g can chopped tomatoes • 15ml/1tbsp freshly chopped thyme leaves • 10ml/2tsp good chilli sauce From the Store Cupboard • 30ml/2tbsp rapeseed or olive oil • 5ml/1tsp white sugar • Salt and freshly milled black pepper

FIERY STEAKS Method 1 Heat half the oil in a large non-stick frying pan.

2 Place the steaks on a chopping board and season on both sides.

3 Add the steaks to the pan and cook according to your preference. Transfer to a warm plate, cover with foil and leave to rest for 5-10 minutes.

4 Meanwhile, heat the remaining oil in the same frying pan, add the onion and cook over a medium heat for 3-4 minutes or until soft.

5 Add the tomatoes, sugar, thyme and chilli sauce.

Cook for 2-3 minutes. Season.

6 Serve the steaks with the sauce, sauté potatoes and seasonal vegetables.

Tip If preferred, replace the flat iron with sirloin, rump or rib-eye steaks and cook according to your preference using the timings below: Based on a 2cm/¾in thick steak Rare: 2½ mins on each side Medium: 4 mins on each side Well done: 6 mins on each side

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Simply

says‌

This tea was originally blended for the second Earl Grey in the 1830s.

The black tea is infused and scented with oil of bergamot for that unique flavour.

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Simply Take Five

SLOW COOKED SHOULDER OF LAMB WITH EARL GREY AND HONEY Makes: 6-8 Prep time: 10 mins Cook time: 4 hours

Ingredients • 1.8kg/4lb whole shoulder of lamb • 6 sprigs each of fresh rosemary and thyme • 45ml/3tbsp loose Earl Grey tea leaves • 60ml/4tbsp runny honey From the Store Cupboard • Salt and freshly milled black pepper • 600ml/1pint good hot lamb or vegetable stock

Method 1 Preheat the oven to Gas mark 3, 170°C, 325°F. 2 Put 3 sprigs of each herb and half the loose tea leaves on the bottom of a large non-stick roasting tin. Cover completely with a large clean piece of muslin cloth.

3 Place the joint on a chopping board and make several slits over the surface with a sharp knife. Season on both sides and lay on top of the muslin. Drizzle over the honey, add the remaining herbs on top and pour over the stock. Cover with both greaseproof paper and foil.

4 Slow roast in the oven for 4 hours, basting from time to time with any meat juices from the tin.

5 Remove the tin from the oven and transfer the lamb to a large warm serving platter. Strain the meat juices over the lamb and serve with seasonal vegetables.

Tip This recipe works well with half lamb shoulder joints too. Do not attempt to make this recipe with Earl Grey teabags – loose tea leaves have more flavour.

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Simply.. MAKE YOUR OWN FLATBREAD! Makes: 8 flatbreads Prep time: 25 mins plus proving Cook time: Under 20 mins

Ingredients • 1 x 500g pack white bread mix • 10ml/2tsp freshly milled black pepper • Flour, for dusting • 25g/1oz prepared garlic butter (optional)

Method 1 Add the black pepper to the bread mix and make up according to the packet instructions. Mix to form a dough with a wooden spoon.

2 Transfer to a lightly floured board and knead for 5 minutes (or use a mixer with a dough hook) Put in a lightly oiled bowl, cover with cling film and leave

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to rise in a warm place for about 45 minutes or until doubled in size.

3 Remove the dough and transfer to a lightly floured surface, divide the dough into 8 pieces.

Roll each piece into a naanshaped oval.

4 Cover loosely with a tea towel and leave to prove for a further 10 minutes.

5 Melt the garlic butter in a small saucepan, if using.

6 Heat a large griddle pan, add the bread, two portions at a time and cook for 1½-2 minutes on each side until golden, brushing with the garlic butter if used.

Simply Take Five

GRILLED LAMB WITH ANCHOVY AND MUSTARD Serves: 4 Prep time: 10 mins Cook time: Under 20 mins

Ingredients • 450g/1lb lean lamb neck fillets or boneless shoulder, trimmed and cut into 2.5cm/1inch cubes For the Anchovy and Mustard Paste • 4 anchovy fillets in oil, drained and roughly chopped • 30ml/2tbsp freshly chopped rosemary leaves • 60ml/4tbsp red wine vinegar • 20ml/4tsp Dijon mustard From the Store Cupboard • 100ml/3½fl oz rapeseed or olive oil • Salt and freshly milled black pepper

Method 1 To prepare the paste; put the anchovies, rosemary, vinegar, mustard, oil and seasoning in a food processor or blender and whizz together to make a rough paste.

2 Put the lamb in a large bowl and add the paste. Stir gently, cover and marinate in the fridge for up to 1 hour.

3 Remove the lamb from the marinade and thread onto 8 small wooden skewers (previously soaked in water for 20 minutes). Cook under a preheated moderate grill or on a prepared barbecue for 6-8 minutes on each side.

4 Serve with flatbreads and salad.

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Ready Steady Bake...

Home Baking is back and whether you’re a novice or an expert you can't have failed to notice it's experiencing a revival.

Most of us have fond memories of baking with our family as children and the proof of this past-time was eating the fruits of our labour!

We have a selection of savoury baked dishes for you to brush up your baking skills with. Of course there's nothing to stop you making your pastry from scratch, but we’ve reduced your time in the kitchen by taking a few shortcuts. We've even included a re-worked recipe that traditionally is a dessert dish!

We hope you enjoy the nostalgia of baking with Simply. Don’t miss our savoury baking feature online at simplybeefandlamb.co.uk and on our Facebook page, simplybeefandlamb, this Autumn!

g Simply Bakin

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SAVOURY BREAD AND BUTTER PUDDING Serves: 4 Prep time: 30 mins Cook time: Under 40 mins

Ingredients • 450g/1lb lean beef mince • 1 onion, peeled and finely chopped • 50g/2oz chorizo, roughly diced • 2 celery sticks, finely chopped • 1 yellow pepper, deseeded and diced • 100g/4oz mushrooms, sliced • 300ml/½pint good, hot beef stock • 10ml/2tsp plain flour • 2 large sprigs fresh thyme leaves, roughly chopped • Salt and freshly milled black pepper • 1 x 350g tub cheese sauce • 1 fresh medium baguette, thinly sliced and toasted on both sides • 50g/2oz grated cheese • 30ml/2tbsp freshly chopped flat-leaf parsley, to garnish

Method 1 Preheat the oven to Gas mark 4, 180°C/350°F. 2. Heat a large shallow non-stick frying pan until hot and cook the mince, onion, chorizo, celery and pepper for 6-8 minutes until brown.

3. Add the mushrooms, stock, flour, thyme and seasoning. Stir gently, reduce the heat, cover and simmer for 10 minutes, stirring occasionally.

4. Meanwhile, heat the cheese sauce and set aside.

Spoon half the mince mixture onto the base of a large ovenproof rectangular dish and cover with half the cheese sauce.

5. Arrange half the bread slices on top of the cheese and mince mixture.

6. Repeat the process, finishing with a layer of bread slices. Sprinkle over the cheese and bake for 20 minutes.

7. Garnish with freshly chopped parsley and serve with a crisp green salad.

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BEEF AND ALE POT PIES Serves: 4 Prep time: 35 mins Cook time: 2 hours

Ingredients • 450g/1lb stewing or braising steak, cut into 2.5cm/1inch cubes • 30ml/2tbsp rapeseed or olive oil • 30ml/2tbsp plain flour • Salt and freshly milled black pepper • 2 medium onions, peeled and chopped • 2 garlic cloves, peeled and crushed • 3 large carrots, peeled and roughly chopped • 75g/3oz fresh or frozen peas • 600ml/1pint pale ale or good, hot beef stock • 10ml/2tsp tomato purée • 15ml/1tbsp Worcestershire sauce • 2 large sprigs fresh thyme • 2 bay leaves • ½ x 500g pack prepared shortcrust pastry • 1 egg, beaten 10

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Method 1 Heat the oil in a large frying pan on a moderate heat. Add the flour and seasoning to a large plastic food bag. Add the beef and toss in the seasoned flour.

2 Cook the beef in batches for 3-4 minutes until brown, turning occasionally. Transfer to a large casserole dish suitble for the hob.

3 In the same frying pan cook the onions, garlic and carrots for 3-4 minutes and transfer to the casserole dish, suitable for the hob.

4 Add the peas, ale or stock, tomato purée, Worcestershire sauce, thyme and bay leaves. Bring to the boil, reduce the heat, cover and cook on the hob for 1½ hours, stirring occasionally. Cool slightly and remove the bay leaves.

5 Preheat the oven to Gas mark 6, 200°C, 400°F.

6 Spoon the beef equally into four 300ml/½pint round or oval ovenproof dishes. Brush the edges of each dish with water.

7 Roll out the pastry on a lightly floured surface and cut four rounds of pastry to fit the pie dishes and seal around the edges. Make a small hole in the centre of each pie to allow the steam to escape.

8 Place on a large baking sheet and bake for 20 minutes until the pastry is golden brown. Serve with seasonal vegetables, and the remaining gravy from the pan, reheated.

Simply

step by step‌

1 Cook the beef cubes in batches, transfer to a large casserole dish, then cook the onions, garlic and carrots.

2 Add the remaining filling ingredients to the pot.

3 Spoon the cooled cooked beef into small pie dishes.

4 Cut four equal pastry rounds to fit the dishes then seal the edges.

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Simply

says‌

You could replace the lamb with beef strips such as sirloin, rump or minute steak.

The mozzarella can be replaced with Feta cheese too.

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LAMB AND TOMATO PIZZA WITH ROCKET Makes: 4 Prep time: 25 mins Cook time: Under 25 mins

Ingredients • 375g/12oz lean lamb stir-fry strips or boneless lamb leg steaks, cut into thin strips • Salt and freshly milled black pepper • 5ml/1tsp dried oregano or basil • 15ml/1tbsp freshly chopped mint • 20ml/4tsp rapeseed or olive oil • 60ml/4tbsp prepared onion relish • 100g/4oz cherry tomatoes, cut into quarters • 1 x 125g pack mozzarella, drained and roughly torn • 25g/1oz fresh rocket or baby spinach leaves, rinsed For the Pizza Base • 1 x 500g pack white bread mix

Method 1 To make the pizza bases; make the bread dough according to the packet instructions.

Turn out onto a lightly floured work surface and knead for 10 minutes until smooth and elastic.

2 Preheat the oven to Gas mark 7, 220°C, 425°F. 3 Roll out the dough into 2 large thin rounds approximately 25cm/10inches in diameter.

Carefully transfer to 2 large, lightly floured baking sheets. Drizzle with half the oil and bake for 10 minutes.

4 Put the lamb in a large, plastic food bag, season, add the herbs, seal and shake well.

5 Heat a large non-stick pan with the remaining oil and stir-fry the lamb for 2-3 minutes until brown, tossing occasionally.

6 Remove the pizza bases from the oven and spread each with 30ml/2tbsp of the onion relish. Scatter over the tomatoes, lamb strips and mozzarella. Return the pizzas to the oven and cook for a further 6-8 minutes.

7 Garnish with fresh rocket or spinach leaves. Cut into portions and serve with a crisp salad.

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Grow your own veg...

Everyone that loves the taste and flavour of home-grown vegetables may be shedding a tear at this time of year, thinking the growing year is coming to an end. Even though autumn is upon us, you don’t have to restrict yourself to shop-grown veggies. There are still crops you can sow now for winter and others for early crops next year.

You don’t need a massive garden to grow your own. Just about every vegetable can be grown in the smallest of spaces – including containers on the patio. So there’s nothing to stop you growing and enjoying your own.

Tips from our expert Geoff Hodge, a garden writer and broadcaster.

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If you don't have outside space, you can grow seeds on your windowsill. Once the preserve of the knit-your-own-yogurt brigade, sprouting vegetables are now very trendy – all the best chefs use microgreens in their recipes, and restaurants charge a pretty

penny when they include them on their menus.

In the kitchen you’ll be reaping the rewards of your veg garden bounty, as there is so much to harvest and eat now. Don’t forget that any excesses can be frozen or made into soups or purees – and there is an enormous choice of delicious pickles, preserves and chutneys you can make.

Now that you’ve had a successful summer of cropping and eaten the best flavoured vegetables you’ve ever tasted, there’s just one more thing to do now. Plan ahead for next year! Work up a cold weatherbeating sweat by clearing up your plot, digging over the soil and adding compost, well-rotted manure or other bulky organic material. And, of course, check out which vegetables you are going to grow next year and start ordering your seeds.

Want to know more? Visit the RHS website: www.rhs.org.uk/ gardening/grow-your-own

Crop

Sowing

Broad beans

Sow a hardy variety, such as ‘Aquadulce Claudia’, 5cm (2in) deep, 20cm (8in) apart

Pinch out the growing tips when the first beans start to form

Harvest in late spring/early summer when the beans show through the pods

Cover the plants with cloches during particularly cold or frosty weather

Plant individual cloves of suitable autumn-planting varieties

Plant just below the soil surface 15cm (6in) apart in rows 30cm (12in) apart

Harvest when the foliage turns yellow/brown. Carefully lift with a garden fork

Garlic can also be planted in spring; autumn planting produces a better, early crop

Sow winter-hardy varieties, preferably indoors with gentle heat

Plant out young plants 15-30cm (6-12in) apart

Cut the whole plant, pick individual outer leaves or cut-and-come-again

Plants will need cold protection, so grow under glass or cover with cloches

Plant overwintering or Japanese varieties

Plant the young onion sets 10cm (4in) apart in rows 20-23cm (8-9in) apart

Carefully lift with a garden fork when the foliage turns yellow/brown.

Autumn planting gives an early crop, ready to harvest in June/ July

Sow seeds thinly 2.5cm (1in) deep in rows 30cm (12in) apart

Thin to 7.5cm (3in) apart, then 3-4 weeks later harvest every alternative plant

Pull off leaves when large enough, as you need them, and harvest regularly

Can be used as cut-and-comeagain salad crop and use thinnings whole

It’s too late to sow but buy young plants

Plant out 10cm (4in) apart in rows 30cm (12in) apart

Cut the stem just above ground level with a sharp knife when ready

Thin out to 30cm (12in) apart in late winter, use the thinnings as spring greens

Sprout a range of seeds in a glass jar or use a seed sprouter

Thoroughly rinse the seeds daily with clean water

Sprouted seeds are ready in anything up to 14 days

Try different types – including bean sprouts, leafy greens and even trendy microgreens.

Garlic

Lettuce

Onions

Spinach

Spring cabbage

Sprouting seeds

Growing

Harvesting

Tips

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Simply

ingredients‌

Kale is from the cabbage or brassica family and has thick stems and crimped but curly leaves.

Kale is a source of important key vitamins and minerals including calcium and vitamins A and C. 16

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LAMB, PLUM AND BARLEY MOW Serves: 6 Prep time: 25 mins Cook time: 2 hours 45 mins

Ingredients • 675g/1½lb lean boneless lamb shoulder, cut into 2.5cm/1inch cubes • Salt and freshly milled black pepper • 15ml/1tbsp ground cinnamon • 30ml/2tbsp rapeseed or olive oil • 1 large onion, peeled and chopped • 2 large garlic cloves, peeled and finely chopped or crushed • 4 medium carrots, peeled and roughly chopped • 150ml/¼pint Marsala wine or Port • 600ml/1pint good, hot lamb stock • 2 bay leaves • 150g/5oz pearl barley • 75g/3oz roughly chopped kale or Savoy cabbage • 2 ripe red plums, stoned and roughly chopped • 30ml/2tbsp freshly chopped flat-leaf parsley, to garnish

Method 1 Preheat the oven to Gas mark 3, 170°C, 325°F. 2 Put the lamb cubes in a large bowl, season and mix with the cinnamon.

3 Heat the oil in a non-stick frying pan and cook the lamb in batches for 3-4 minutes until brown on all sides. Spoon into a 1.7L/3pint ovenproof casserole dish.

4 In the same frying pan, cook the onion, garlic and carrots for 2-3 minutes. Spoon into the casserole dish. Add the wine or Port to the pan, scraping the base to release any sediment and pour into the casserole dish.

5 Add the stock and bay leaves, bring to the boil, cover and transfer to the oven and cook for 2 hours.

6 Remove from the oven, add the pearl barley and return to the oven for 30 minutes. Add the kale and plums and continue to cook for a further 10 minutes.

7 Discard the bay leaves, garnish with the parsley and serve.

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LAMB KEEMA Serves: 4 Prep time: 20 mins Cooking time: Under 40 mins

Ingredients • 450g/1lb lean lamb mince • 10ml/2tsp sunflower or vegetable 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 fresh 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

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

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Your ingredients snapshot…

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 and tomato purée and bring to the boil. Season, reduce the heat and cook 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.

5 Garnish with the coriander and serve with flat or naan bread, plain basmati rice or poppadums and a selection of relishes.

Tip Any leftover lamb keema works well with the home made flatbread. See page 06 for the recipe. Place a large spoonful of the keema on half the rolled flatbread, fold and press to seal the edges. Cook on a hot griddle pan for 1½-2 minutes on each side then serve.

Chillies are hot members of the capsicum family and come in a variety of shapes, colours and sizes. As a general rule, the smaller the chilli the hotter the heat. For less heat and potency always remember to remove the seeds and as an extra precaution use rubber or disposable gloves during their preparation.

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Your ingredients snapshot‌

Coconut milk is used extensively in Indian and South-East Asian sweet and savoury dishes and adds a smooth creamy texture to soups and curries.

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CHILLI BEEF AND COCONUT NOODLE SOUP Serves: 4 as a main meal Prep time: 30 mins Cook time: Under 10 mins

Ingredients • 450g/1lb lean beef or lamb stir-fry strips • 15ml/1tbsp rapeseed or olive oil • 60ml/4tbsp red Thai curry paste • 2 garlic cloves, peeled and finely chopped or crushed • 1 lemongrass stalk, finely chopped • 1 x 250-300g/9-10½oz pack stir-fry vegetables • 2 x 400g cans coconut milk • 300ml/½pint good, hot vegetable stock • 30ml/2tbsp fish sauce • 10ml/2tsp white sugar • Grated zest of 1 lime • ½ x 250-300g pack fresh rice noodles • 1 red chilli, deseeded and finely chopped, to garnish • 1 x 25g pack fresh coriander, finely chopped, to garnish, optional

Method 1 Heat the oil in a large non-stick pot (with lid) and cook the beef or lamb strips with the curry paste, garlic and lemon grass for 1-2 minutes until the strips are golden brown.

Add the stir-fry vegetables and cook for 1-2 minutes.

2 Add the coconut milk, stock, fish sauce, sugar and lime zest. Stir gently. Bring to a simmer, cover and cook for 2-3 minutes.

Add the noodles and heat for a further minute. Season if required.

3 Divide the soup between four bowls, garnish with the chilli and coriander, if used. Serve immediately.

Tip This recipe works well with cooked beef or lamb strips too.

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Simply

serving suggestion‌

Pulled brisket is great served in a hot baguette or roll with our cucumber and onion relish.

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PULLED BEEF BRISKET Serves: 6-8 Prep time: 20 mins Cook time: 3½ hours

Method

Ingredients

3 Place the joint on a chopping board and season with salt and pepper all over. Brown the joint on all sides and transfer to a large ovenproof dish.

• 1.3kg/3lb lean brisket joint • 30ml/2tbsp rapeseed or olive oil • Salt and freshly milled black pepper • 2 medium onions, peeled and chopped • 2 garlic cloves, peeled and crushed • 1 x 400g can chopped tomatoes • 100ml/3½fl oz prepared barbecue sauce • 30ml/2tbsp runny honey • 60ml/4tbsp Worcestershire sauce • 300ml/½pint good, hot beef stock • 10ml/2tsp smoked paprika • Baguettes or bread rolls, to serve

1 Preheat the oven to Gas mark 2, 160°C, 300°F. 2 Heat half the oil in a large non-stick frying pan.

4 Add the remaining oil and cook the onion and garlic for 2-3 minutes until soft. Transfer to the casserole dish.

5 Add the tomatoes, barbecue sauce, honey, Worcestershire sauce, stock and paprika. Bring to the boil, cover and slow roast in the oven for 3-3½hours until the beef is tender.

6 Transfer the beef to a clean chopping board and 'pull' the cooked beef apart by securing the joint with a fork and shredding the meat with another fork.

7 Pile the pulled brisket into baguettes or rolls, spoon over the sauce and serve with cucumber and onion pickle.

Tip If preferred slice the brisket and serve with the sauce, creamy mash and seasonal vegetables.

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Pickles and Chutneys Now is the perfect time to pickle and preserve the glut of seasonal summer fruit and vegetables.

Carrot and Date Chutney

We have delicious chutneys and relishes for you to indulge in as the summer comes to a close. They are great as an accompaniment to curries, burgers and cheeses; whatever you fancy there will be one for you to try.

For more chutneys and relishes, go to: www.simplybeefandlamb.co.uk/relish *To sterilise jars - wash the jam jars and lids in hot, soapy water. Put the jars on a baking tray and pop in a preheated oven (Gas mark 4, 180째C/350째F) for 10 mins. Boil the lids in a pan of boiling water for 10 mins.

Use as required.

Cucumber and Onion Pickle 24

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Tomato Chutney

Cucumber and Onion Pickle Makes two 450g/1lb jars Prep time: 20 mins, plus maturing time Cook time: Under 5 mins

Ingredients • 1 large cucumber (approximately 400g), washed and thinly sliced • 2 medium onion, peeled and sliced • 30ml/2tbsp salt For the Pickling liquid: • 250ml/9fl oz white wine vinegar • 100g/4oz caster sugar • 5ml/1tsp mustard seeds • 2.5ml/½tsp curry powder • 2.5ml/½tsp black peppercorns

Method 1 Put the cucumber slices and onions in a large bowl in layers. Sprinkle with the salt, cover and leave for 2 hours, turning once gently.

Rinse under cold running water and pat dry with a clean tea towel or kitchen paper.

2 Meanwhile, make the pickling liquid; put all the ingredients in a pan and warm over a low heat for 3-4 minutes until the sugar dissolves.

Set aside to cool.

3 Pack the cucumber slices in 2 cold, but sterilised* jars and pour over the vinegar to cover the cucumber and onions.

4 Tap the jars to remove any air pockets, seal with a wax disc and the cover. Leave the jars in a cool, dark place for 1 week to mature.

• 10ml/2tsp mild or medium chilli powder • 5ml/1tsp ground cumin • 10ml/2tsp garam masala • 5ml/1tsp salt • 150g/5oz dried dates, roughly chopped

5 Serve the relish with burgers or cold meats.

Method

Tip

1 Heat the vinegar and sugar in a large pan until the sugar dissolves.

The pickle will keep for 3 months unopened.

Once open, store in the fridge and use within two weeks.

Carrot and Date Chutney Makes two 450g/1lb jars Prep time: 30 mins, plus maturing time Cook time: 30 mins

Ingredients • 150ml/¼pint white wine or cider vinegar • 300g/10½oz caster sugar • 450g/1lb carrots, peeled and grated • 1 x 5cm/2inch piece fresh root ginger, peeled and finely chopped • 2 garlic cloves, peeled and crushed

2 Add the carrots, ginger, garlic, spices and salt. Simmer for about 20 minutes or until most of the liquid has evaporated.

3 Stir in the dates and continue to cook for a further 5-10 minutes, until the carrot mixture is almost dry.

4 Remove the pan from the heat and cool.

Spoon the mixture into two sterilised jars.

5 Seal with a wax disc and cover. Leave the jars in a cool, dark place for at least 1 month to mature before eating.

Tip The chutney will keep for up to 1 year unopened. Once open, store in the fridge and use within four weeks.

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Contact us: editor@simplybeefandlamb.co.uk visit www.simplybeefandlamb.co.uk or call 0870 606 3030

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

09/13