Simply beef and lamb delicious autumnal recipes with Quality Standard beef and lamb
Autumn Essentials
Contents
Welcome to the latest edition of our Simply beef and lamb booklet. You’ll notice we’ve undergone a name change, from tuck-in to simply beef and lamb, to tie in with our newly revamped website: www.simplybeefandlamb.co.uk
Orange Roast Beef Stuffed with Spinach and Herbs Pot Roast Shoulder of Lamb Glazed Roast Saddle of Lamb with Barley and Plum Stuffing Minted Lamb Chops with Cucumber Relish
As the summer draws to a close we naturally start to think about autumnal recipes for the colder months ahead. We’ve been inspired by the history of great regional dishes from around the country, and with the assistance of food historian Ivan Day, we have created a selection of historical beef and lamb recipes for 21st century palates.
Quality tips
Let us know what you think, email us at: georginae@eblex.org.uk
History in the making
Bringing Home the Harvest with Oliver Rowe Oliver Rowe Spiced Lamb Meatballs with Tomatoes, Marjoram and Braised Potatoes Ivan Day’s take on the history of regional beef and lamb dishes Win a historic cookery weekend Angela Hartnett’s Beef Braised in Beer Angela Hartnett’s Retro Classics Tips from our Quality Standard Master Butcher
p02 p04 p06 p08
p09 p10 p12 p13 p14 p16 p17
The glory of England’s past Braised Beef with Madeira Sauce Devonshire Squab Pie Cumberland Tatie Pot Autumnal Beef and Chestnut Casserole
p18 p20 p22 p24
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Serves: 4 Prep time: 25-30 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 WORTH THE EFFORT
Orange Roast Beef Stuffed with Spinach & Herbs
Ingredients
1 Place the joint on a chopping board, remove any butcher’s string or elasticated meat bands and season on both sides. Using a sharp knife cut along the joint, horizontally, to create a pocket-like cavity, but do not cut all the way through.
1 x 1.3kg/3lb lean topside, sirloin or fillet of beef joint Salt and freshly milled black pepper 2 hard-boiled egg yolks, chopped 50g/2oz fresh baby spinach, rinsed and finely chopped 30ml/2tbsp freshly chopped flat-leaf parsley 15ml/1tbsp fresh thyme leaves 15ml/1tbsp freshly chopped oregano or marjoram leaves 4 medium red onions, peeled and cut into wedges For the Marinade 30ml/2tbsp olive oil Grated zest and juice of 2 Seville or Mandarin oranges 2 shallots, peeled and finely chopped 2 garlic cloves, peeled and finely chopped 15ml/1tbsp sherry vinegar
This is a luxury dish for a special occasion from the period of Charles II and would have formerly been roasted on a small spit in front of the fire. It originally owed its character to the bitter oranges used in the marinade. These were like Seville oranges, which nowadays are only available for a brief season in the winter, but the dish works equally well with sweet oranges.
Method
2 In a medium bowl mix together the egg yolks, seasoning, spinach and herbs. Use the mixture to fill the cavity of the joint and secure with butcher’s string or elasticated meat bands. 3 To prepare the marinade; mix all the ingredients together. Rub the marinade over the joint, cover and refrigerate for up to 4 hours, turning occasionally. Remove the joint from the fridge 1 hour before roasting. Preheat the oven to Gas mark 4, 180°C, 350°F. 4 Place the onions in a roasting tin, remove the joint from the marinade and position on top of the onions. Discard the marinade. 5 Open roast for the preferred calculated cooking time, basting occasionally with any rich beefy juices. 6 Serve the beef with the onions and pan juices.
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Serves: 4-6 Prep time: 20-25 mins plus marinating time Cook time: 2½ hours WORTH THE EFFORT
Pot Roast Shoulder of Lamb
Ingredients
Method
1 x 1.8kg/4lb lean boned shoulder of lamb 5ml/1tsp cardamom pods, crushed and husks removed 5ml/1tsp allspice seeds, crushed 5ml/1tsp coriander seeds, crushed 5ml/1tsp black peppercorns Salt 60ml/4tbsp white wine vinegar 150ml/¼pint red wine 6 pickled walnuts, sliced Knob of butter 1 onion, peeled and finely chopped 50g/2oz dried porcini mushrooms, softened in 300ml/½pint hot water 2 carrots, peeled and chopped 4 small turnips, peeled and chopped, or 1 small pumpkin, seeds removed and roughly chopped 450ml/¾pint good, hot lamb stock Freshly chopped flat-leaf parsley, to garnish
1 Lay the joint, skin side down in a large, flat dish. Sprinkle over the spices, seasoning, vinegar and wine. Cover and marinate for at least 6 hours or overnight in the refrigerator.
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This is a Victorian dish invented to honour Queen Victoria’s eldest son Edward, who eventually became King Edward VII. Although it is an English dish it is quite spicy and oriental in inspiration.
2 Place the joint on a chopping board, skin side down. Discard the marinade and sprinkle the walnuts over the joint. Roll up and secure with butcher’s string or elasticated meat bands. 3 Heat the butter in a large non-stick frying pan. Drain the liquid from the mushrooms and reserve. Cook the onion and mushrooms for 2-3 minutes until soft but not brown and transfer to a large casserole dish. Add the reserved mushroom liquid. Preheat the oven to Gas mark 3, 170°C, 325°F. 4 In the same non-stick frying pan, brown the joint with the vegetables for 2-3 minutes then transfer to the casserole dish with the stock. 5 Cover and cook for 2½ hours or until tender. 6 Garnish with the parsley and serve with crusty bread.
Tip If preferred use 2 x 900g/2lb half lamb shoulder joints instead.
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Ingredients 1 x 1.3kg/3lb lean boned saddle of lamb, trimmed Salt and freshly milled black pepper 30ml/2tbsp olive oil 30ml/2tbsp plum or damson conserve, softened with a little boiling water For the Barley and Plum Stuffing 15g/½oz melted butter 50g/2oz pearl barley, cooked 30ml/2tbsp freshly chopped mint 100g/4oz fresh plums or damsons, stoned and finely chopped Grated zest of 1 orange For the Gravy 25g/1oz plain flour 150ml/Ÿpint dry cider 600ml/1pint good, hot lamb stock
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Glazed Roast Saddle of Lamb with Barley and Plum Stuffing A boneless saddle of lamb is an ideal roasting joint as there is no wastage. To find out more see page 17. Pearl barley was used extensively in recipes where we now use rice and combined with seasonal plums or damsons it makes a fantastic moist stuffing. Serves: 4-6 Prep time: 50-55 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
4 Transfer the joint to a metal rack in a non-stick roasting tin, drizzle with the olive oil and roast for the preferred, calculated cooking time. 10 minutes before the end of the cooking time remove the joint from the oven, brush with the plum or damson glaze and return to the oven for the remainder of the cooking time. 5 Remove the joint from the oven, loosely cover with foil and leave to rest for 15-20 minutes. Meanwhile, make the gravy; spoon off any excess fat from the roasting tin and discard. Place the tin over a medium heat and sprinkle with the flour. Stir well with a small whisk or spoon, add a little cider and stir again, scraping the base of the pan to release any rich lamb sediment.
1 Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
6 Add the remaining cider, stock and any meat juices from the lamb plate, adjust the seasoning if required, and simmer for 8-10 minutes, stirring occasionally until thickened. Strain before serving.
2 To prepare the stuffing; mix all the stuffing ingredients together, season and set aside.
7 Serve the saddle with braised fennel, roast potatoes and the gravy.
Method
3 Place the saddle of lamb on a chopping board, season on both sides and place fat side down. Spread the stuffing over the surface of the saddle, roll up and secure with butcher’s string or elasticated meat bands.
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Minted Lamb Chops with Cucumber Relish Serves: 4 Prep time: 20-25 mins, plus marinating time Cook time: 12-16 mins SIMPLE We tend to eat cucumber nowadays as a raw salad vegetable. In the past, they were usually cooked, and served with meat. They go particularly well with lamb. This dish, though based on a late Victorian recipe goes back to the Georgian period. It combines the cool green flavours of both mint and cucumber.
Ingredients 8 lean lamb loin chops or cutlets For the Marinade Salt and freshly milled black pepper 90ml/6tbsp freshly chopped mint 30ml/2tbsp sugar 30ml/2tbsp olive oil 90ml/6tbsp white wine vinegar
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For the Relish 15ml/1tbsp butter 3 shallots, peeled and finely chopped 2 large cucumbers, peeled and cut into thin slices Pinch nutmeg Salt and freshly milled black pepper 150ml/Âźpint good, hot chicken or vegetable stock 15ml/1tbsp fresh thyme leaves
Method 1 To prepare the marinade; mix all the ingredients together. Place the lamb in a shallow dish, spoon the marinade over and coat on both sides. Cover and marinate for up to 1 hour. 2 To prepare the relish; heat the butter in a large non-stick frying pan and cook the shallots for 2-3 minutes. Add the cucumber, nutmeg and seasoning, and continue to cook for a further 5 minutes. 3 Add the stock and thyme. Cover and simmer for a further 5 minutes. 4 Cook the chops under a preheated grill for 12-16 minutes, turning occasionally. 5 Serve the chops with the relish and new potatoes.
Bringing Home the Harvest with Quality Standard lamb ambassador Oliver Rowe I like each of the seasons for different reasons, but autumn really is one of my favourite times of year. Not only do the seasonal flavours make for some of the most delicious meals around, but there’s also something cosy and nostalgic about it. When the shadows start to get a little longer and there’s a chill in the air we know it’s time to switch from light summer salads to warming stews and delicious, slowcooked hotpots.
The autumn season itself used to be referred to as ‘harvest’ and signalled the celebration of gathering in the crops. The harvest represented the end of long weeks of hard work so when it had all been collected and stored safely, a Harvest Supper would be held and all the community invited to enjoy the feast and join in festive games. Traditionally a corn dolly would be made from the last sheaf of corn to be harvested and given a place of honour at the banqueting table.
it is extremely versatile and easy to cook with – making it the ideal choice for any evening meal. With a wide range of cuts on offer you can really be as creative as you like, from quick and easy chops to comforting roast leg, from slow and succulent braised shanks to a warming stew made with cubed shoulder, giving plenty of food for thought for a real harvest feast.
At school we were always asked to raid our parents’ cupboards for food to make up Harvest Festival boxes for the local elderly. Harvest is a time for sharing and it was important to make sure that no-one missed out on the abundance of delicious, seasonal produce. A lovely, and very traditional way to celebrate the end of harvest is to enjoy a family meal with a delicious cut of autumn lamb. I always choose Quality Standard lamb for its succulence and tenderness and for the fact that it comes from a fully assured supply chain. Following a summer of grazing on green pastures, not only is autumn lamb delicious and full of flavour,
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My Spiced Lamb Meatballs are a warming, autumnal recipe and are actually very easy to prepare. If we go back a couple of hundred years in England, it was quite common to find food for feasts and banquets highly spiced. In those days spices were very expensive and it was seen as a sign of social status if you could afford to use lots of them in your cooking. It was also common to mix fruit and meat together, prunes were particularly popular. A little while back I was wondering what to do with some minced offcuts of lamb, and this is the recipe that I came up with and they’ve been a favourite ever since. The recipe uses fantastic spices such as mace and juniper berries. The handful of currants give it a lift, and make it juicier, absorbing moisture whilst cooking. This recipe also works very well with mutton. Give them a go, they make for an excellent autumn dish.
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Spiced Lamb Meatballs with Tomatoes, Marjoram and Braised Potatoes Serves: 4 Prep time: 15-20 mins Cook time: 30-40 mins SIMPLE
Ingredients For the Meatballs 450g/1lb lean lamb mince Salt and freshly milled black pepper 1 small onion, peeled and finely chopped 1.25ml/¼tsp ground mace 1.25ml/¼tsp ground allspice 1.25ml/¼tsp juniper berries, crushed 1.25ml/¼tsp cayenne pepper 1 sprig fresh thyme leaves, roughly chopped 30ml/2tbsp currants 30ml/2tbsp oil
For the Vegetable Braise 2 shallots, peeled and finely chopped 2 medium carrots, peeled and finely diced 2 sticks of celery, finely diced 4 large potatoes, peeled and cut into 2cm/¾inch cubes 6 late season tomatoes, quartered 150ml/¼pint white wine 200ml/7floz good, hot chicken or vegetable stock 1 handful freshly chopped marjoram leaves or flat-leaf parsley
Method 1 To prepare the meatballs, in a large bowl mix all the ingredients together. Shape the mixture into small balls the size of a walnut. 2 Heat the oil in a large non-stick frying pan and cook the meatballs for 4-5 minutes until brown. Transfer to a plate and set aside. Preheat the oven to Gas mark 5, 180°C, 350°F. 3 Increase the heat under the same pan and add the shallots, carrot, celery and potatoes. Cook for 2-3 minutes then add the tomatoes. 4 Add the wine and stock then transfer to a large casserole dish and add the meatballs. 5 Cook uncovered for 30-40 minutes. Garnish with the marjoram or parsley and serve with a chicory and herb salad.
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Ivan Day, Food Historian We asked food historian Ivan Day to look into the legacy of English food, looking at beef and lamb dishes that were cooked historically throughout the regions. Working with Ivan we’ve developed some delicious beef and lamb recipes drawing on historical influences with a modern twist.
Ivan Day is an international food historian specialising in period British cuisine. His work as a scholar, broadcaster and writer has led him to lecture throughout Europe and the US and his re-creations of meals and table settings have been exhibited in many museums and galleries world-wide. Ivan also lectures in a cookery school specialising in historic food. 12
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“English food is the most misunderstood and maligned of all the European culinary traditions. Most chefs and cooks look to other cultures for inspiration and new ideas but our own past is full of gastronomic riches, most of them now forgotten. I was delighted to help Quality Standard beef and lamb look into the history of regional dishes. I began my research by looking at cookery literature stretching back to the late medieval period. There are scores of cookery titles dating from each key period of the country’s history and these books contain thousands of meat recipes. Nearly all of them were aimed at fairly wealthy people and much of the food described in their pages was designed for the upper layers of society and is national in character. With a few exceptions, very little is written about English regional dishes until the twentieth century. A lot of
modern chefs and other researchers are often surprised and disappointed when they do not find “traditional” regional dishes in old cookery books. What this means is that very few of our regional dishes actually have a welldocumented history - many favourite local dishes emerged from the kitchens of the poorer classes such as farmers, agricultural labourers and factory workers, who tended to eat cheaper cuts and offal. Very little was written about their dishes and when they do have a history, it is often based on guesswork from food historians such as myself. A lot of truly genuine traditional dishes would definitely not be to the taste of modern diners. Sheep’s head broth, lambs’ tail pie, muggity pie (made from umbilical cord) and sheep’s trotters, all go back a very long way and were once much enjoyed. In recent decades food writers and chefs have become much more aware of local foods, though much of the emphasis has been on the sourcing rather than on genuine local recipes. In this booklet we have tried to give you some ideas on how you can match some genuine historical (and in places local) recipes with the current trend of locally sourced ingredients.
Win a Historic Cookery Weekend If you are passionate about food and history, you may be interested in attending a course at what is probably the country’s most unusual cookery school. The school runs practical courses on period cookery which take place in an authentic period kitchen in a seventeenth century farmhouse on the edge of the Lake District. To be in with a chance of winning a two-day course for you and a friend please answer the following question;
Who are the Quality Standard beef and lamb ambassadors? You can choose from any of the courses available at the cookery school, plus you will be given travel expenses and accommodation for two nights. For a chance of winning visit: www.simplybeefandlamb.co.uk/competition or send your answer with your name, address and phone number to: Autumn Simply Beef and Lamb Competition Good Relations, Holborn Gate, 26 Southampton Buildings, London, WC2A 1PQ See website for full terms and conditions.
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Serves: 4-6 Prep time: 20 mins Cook time: 2-2½ hours SIMPLE
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Beef Braised in Beer Ingredients 675g/1½lb lean boneless shin of beef, cut into 2.5cm/1inch cubes 15g/½oz unsalted butter 175g/6oz smoked bacon pieces or pancetta cubes 1 whole garlic bulb, cut in half 2 carrots, peeled and diced 2 celery sticks, diced 2 medium onions, peeled and finely chopped 200g/7oz whole button mushrooms 30ml/2tbsp plain flour, seasoned with salt and freshly milled black pepper 30ml/2tbsp oil 2 fresh bay leaves Sprig of fresh thyme
Method 1 In a large non-stick frying pan heat the butter and sauté the bacon or pancetta for 2-3 minutes. Spoon into a 1.7L/3pint ovenproof casserole dish.
5 black peppercorns, crushed 30ml/2tbsp Worcestershire sauce 15-30ml/1-2tbsp chilli sauce, optional 1L/1¾pint good quality stout 150ml/¼pint cold water
2 Using the same frying pan sauté the vegetables and garlic for 3-4 minutes until caramelised. Add all the vegetables (except the garlic bulb) to the casserole dish with the bacon or pancetta. Preheat the oven to Gas mark 3, 170°C, 325°F.
For the Herb Dumplings 175g/6oz self-raising flour Salt 75g/3oz butter, cubed 30ml/2tbsp freshly chopped flat-leaf parsley 45-60ml/3-4tbsp cold water
5 Wrap the herbs and peppercorns in a small fine muslin square, tie and add to the stew. Season and add the Worcestershire sauce and chilli sauce, if used. Cover, transfer to the oven and cook for 2-2½ hours until the beef is tender.
3 Place the seasoned flour into a large plastic food bag, add the beef, seal tightly and toss gently. Heat the remaining oil in the frying pan and cook the beef for 3-4 minutes until brown or caramelised then add to the casserole dish. 4 Add 100ml/4floz of stout to the frying pan, stir with a wooden spoon, scraping the base of the pan to release any rich beef sediment and pour into the casserole dish. Add the remaining stout and water.
6 Meanwhile prepare the dumplings; place the flour, salt and butter in a large bowl, rub the butter into the flour with your fingertips and add the herbs. Stir in enough water to form a smooth dough and shape into 8 evenly-sized dumplings. Cover and set aside. 7 20 minutes before the end of cooking, remove the beef from the oven, add the dumplings and return to the oven, uncovered for the remainder of the cooking time. 8 Remove the bouquet garni muslin and serve the beef with the dumplings and seasonal vegetables.
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Quality Standard beef ambassador Angela Hartnett’s Retro Classics One of my main duties was being in charge of the specials, so I’d cook this dish once a week on a Wednesday. It really sticks in my mind as it was a dish that always went down well with the punters and would more often than not sell out. I think it was so popular because it is the kind of traditional home-cooked meal you can remember your mum cooking when you were a kid – a retro classic really. There are some dishes that you enjoy cooking over and over again and my Beef Braised in Beer is definitely one of them. This particular dish takes me back to my first job as a cook in the local pub. I was lucky in that it was quite a small kitchen so I was given lots of responsibility and actually had the chance to try out my own recipes.
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I would always serve it as stew piled high on a big bowl of mashed potatoes – the ultimate in comfort food! Another serving suggestion could be herb dumplings which soak up the juices and taste delicious. If you’re making it for the whole family substitute stock for the beer as an alcohol-free version.
This is a simple dish to prepare and is particularly good for dinner parties – after some quick preparation you just pop everything into an ovenproof casserole dish for 2-2½ hours and it’s ready to serve. Like many stew type dishes my Beef Braised in Beer tastes better on the second day so it is a dish you can enjoy over several days with different accompaniments. Visit the recipe club at www.simplybeefandlamb.co.uk for more retro recipe ideas using beef. You could try the Beef Hot Pot Haggerty, Cottage Pie with Bubble & Squeak Topping or Steak & Kidney Pudding. Delicious!
Tips from our Quality Standard Master Butcher
Following on from his successful debut in our last issue, our Quality Standard Master Butcher Dick Van Leeuwen is back, this time to talk about an unusual cut of lamb. Having worked in the meat industry for over 30 years, he is an expert on butchery skills and has worked with a number of wellknown chefs.
The short saddle of lamb with the bones still in
Barnsley chops
Lamb T-bone chops
Glazed Roast Saddle of Lamb with Barley and Plum Stuffing
The saddle of lamb is a premium cut of meat and comes from the loin part of the carcase, which is the equivalent to a sirloin in beef. Its most popular use is rolled and stuffed as a roasting joint. However there are many other alternatives. The bone-in saddle is sometimes used for Barnsley chops, these are larger double chops cut from across the saddle. More commonly the saddle is cut into 2 single loins, to create
lamb T-bone chops which are single chops. A single boneless loin is sometimes rolled to create lamb Noisettes which is another delicious alternative. When the saddle is roasted, make sure you let is rest for at least 10 minutes before carving. This makes the joint moist and easy to carve as the meat fibres relax and the juices distribute evenly.
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Serves: 4-6 Prep time: 10-15 mins Cook time: 30-40 mins per 450g/1lb plus 30-40 mins SIMPLE
Ingredients 1.3kg/3lb lean brisket or silverside joint Salt and freshly milled black pepper 75g/3oz bacon, roughly chopped or bacon lardons 6 shallots, peeled and finely chopped 2 garlic cloves, peeled and crushed 15ml/1tbsp oil 1 small bunch fresh herbs (such as winter savory, oregano and thyme) 3 parsnips, peeled and chopped 4 celery sticks, chopped 450ml/¾pint good, hot beef stock 450ml/¾pint Madeira wine 10ml/2tsp good quality truffle oil
Tip Alternatively, cook in the oven at Gas mark 3, 170°C, 325°F
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Braised Beef with Madeira Sauce Today we understand braising to be a kind of slow stewing process, but our ancestors had a much more precise definition of the technique. They used a specialist stew-pan called a braising pan with a tight fitting concave lid. After the ingredients to be braised had been put in the pan, it was placed on the embers or burning charcoal and the lid was filled with more smouldering coals. The food was therefore heated very gently from both above and below. Two layers of paper were often laid over the open pan before the lid was forced on, to make a tight seal and to stop the juices from evaporating. All kinds of meat, poultry and game were braised very slowly this way for up to 5 hours.
Method 1 Place the joint on a chopping board and season. 2 Heat a large non-stick frying pan and cook the bacon, shallots and garlic for 3-4 minutes. Transfer to a large ovenproof casserole dish. 3 In the same frying pan heat the oil and brown the joint on all sides for 4-5 minutes and transfer to the dish. 4 Add the remaining ingredients, cover the dish with 2 sheets of greaseproof paper or foil and secure with a lid. 5 Bring to the boil, reduce the heat and cook on the hob for the calculated cooking time until the beef is tender. 6 Remove the joint from the pan, transfer to a warm plate, cover and rest for 10 minutes before slicing. Meanwhile add the truffle oil to the sauce and stir gently. 7 Serve the brisket with the sauce, crushed potatoes and steamed cabbage.
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Serves: 4 Prep time: 10-15 mins Cook time: 1 hour WORTH THE EFFORT
Ingredients 450g/1lb lean lamb neck fillet, sliced Salt and freshly milled black pepper Pinch ground nutmeg 2.5ml/½tsp ground mace 2.5ml/½tsp ground cinnamon 10ml/2tsp cornflour 1 red apple, cored and sliced into thin wedges 1 medium onion, peeled and sliced 8 dried ready-to-eat prunes, chopped 10ml/2tsp light brown sugar 150ml/¼pint good, hot lamb stock 350g prepared shortcrust pastry 1 egg, beaten
Devonshire Squab Pie The name of this dish is a mystery, because a squab was a young pigeon and this Devonshire pie has always been made with mutton or lamb. Devonshire squab pie is one of the earliest English dishes with the name of a county attached to it. The earliest recipe was published in 1747.
Method 1 In a large bowl mix the lamb, seasoning, spices and cornflour together. 2 Arrange the lamb, apple and onion in layers. Add the prunes, sugar and stock. 3 Preheat the oven to Gas mark 3, 170°C, 325°F. 4 On a floured surface roll out the pastry large enough to fit over a 1.2L/2pint ovenproof pie dish. Dampen the edge of the dish with a little water and place the pastry on top of the dish. Trim off any excess pastry and press and crimp the edges to seal. Brush with the beaten egg and cook in the oven for 1 hour until golden brown. 5 Serve the pie the traditional way with clotted cream, seasonal vegetables and potatoes.
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The North-West of England was the first place in the country where potatoes were grown on a large scale. It is also a region rich in uplands and fells, highly suited to the breeding of mountain lambs. The most celebrated local dish which combines lamb and potatoes is Tatie Pot. This hearty, warming stew was traditionally served at “Shepherds’ Meets” in the autumn when the shepherds exchanged their lost animals. It is still popular with Lake District locals and features at entertainments known as “merry neets” (merry nights) and local shows where it is often made in very large quantities.
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Serves: 6 Prep time: 15-20 mins Cook time: 45-55 mins SIMPLE
Cumberland Tatie Pot
Ingredients
2 Heat the oil in a large non-stick frying pan and cook the lamb or mutton for 3-4 minutes until brown.
675g/1½lb lean lamb or mutton shoulder, cubed 10ml/2tsp oil 1 medium onion, peeled and chopped 3 medium carrots, peeled and chopped 1 small swede, or 2 small turnips, peeled and chopped 100g/4oz black pudding, chopped Salt and freshly milled black pepper 15ml/1tbsp plain flour 600ml/1pint good, hot lamb or beef stock 2 fresh bay leaves Small handful freshly chopped mint 450g/1lb potatoes, skin on and thinly sliced on the diagonal 25g/1oz butter 25g/1oz cheese, grated
Method 1 Preheat the oven to Gas mark 6, 200°C, 400°F.
3 Add the onion, carrots, swede or turnip and black pudding. Continue to cook for a further 3-4 minutes. Season if required. 4 Add the flour and continue to cook for a further 2 minutes, stirring occasionally. 5 Add the stock and herbs, reduce the heat and simmer for 5 minutes. Spoon the lamb mixture equally into six individual 300ml/½ pint round or oval ovenproof dishes. 6 Arrange the potato slices on top like slates on a roof. Season and dot with the butter. Place on a baking sheet, cover with foil and cook in the oven for 35-45 minutes. 7 Remove the foil, sprinkle with cheese, return to the oven and continue to cook for a further 10 minutes, or until the potatoes are brown. 8 Serve with pickled red cabbage and crusty bread.
Tip If you don’t fancy individual portions of this recipe why not use a 1.2L/2pint ovenproof casserole dish for a large version?
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Serves: 4 Prep time: 25 mins Cook time: 1½ - 2 hours SIMPLE
Ingredients 450g/1lb lean boneless shin, stewing or braising beef, cut into 2.5cm/1inch cubes 30ml/2tbsp plain flour seasoned with salt and freshly milled black pepper and 10ml/2tsp ground nutmeg 20ml/2tsp oil 8 shallots, peeled and left whole 2 garlic cloves, peeled and crushed 175g/6oz baby carrots, topped and left whole 4 tomatoes, skinned, deseeded and roughly chopped Grated zest of 1 lemon 450ml/¾pint good, hot beef stock 200ml/7floz good red wine 15ml/1tbsp fresh thyme leaves 200g/7oz cooked and peeled whole chestnuts
Autumnal Beef and Chestnut Casserole The best chestnut trees in Europe come from the Mediterranean, however the woods of the southern counties of England produce chestnuts which are pretty good too. They have always been valued as a free food by the commoners of the New Forest and when roasted over the embers made a warming autumnal treat. There are local recipes for these dishes dating from the early eighteenth century.
Method 1 Preheat the oven to Gas mark 3, 170°C, 325°F. 2 Place the flour, seasoning and nutmeg into a large plastic food bag. Add the beef in batches and coat with the seasoned flour. 3 Heat the oil in a non-stick frying pan and cook the beef for 4-5 minutes until brown on all sides. Transfer to a 1.2L/2pint ovenproof casserole dish. 4 In the same frying pan cook the shallots, garlic and carrots for 2-3 minutes. Spoon into the casserole dish with the tomatoes. 5 Add the remaining ingredients to the casserole dish, bring to the boil, cover and transfer to the oven and cook for 1½-2 hours. 6 Serve with mustard mash.
Tip This recipe is perfect cooked in a slow cooker but always refer to the manufacturer’s instructions first.
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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 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
09/09