Simply Beef and Lamb - Spring 2014

Simply BEEF & LAMB

Making the most of quality assured beef and lamb

cook

ten simple and delicious spring recipes

tips

fascinating ingredient facts to whet your appetite

news

take a fresh look at some old favourites

Spring Essentials Welcome to our spring edition of Simply beef and lamb.

It’s a time for new beginnings and fresh starts so why not take this opportunity to take a new look at your recipe repertoire.

If yours is looking a little ‘same old, same old’ then try some of our delicious new beef and lamb recipes this season and put a little spring in your step!

We’d love to know what you think of our latest recipes.

Please email us at editor@simplybeefandlamb.co.uk Did you know it’s never too late to get hold of any missed previous editions of Simply beef and lamb? These can all be downloaded from our website: simplybeefandlamb.co.uk/recipes/simply-magazine

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

Look us up on facebook: simplybeefandlamb Follow us on twitter: @simplybeeflamb

Contents Blowing Hot & Cold

02

Roasted Lamb Rump with Potatoes, Asparagus & Mint Dressing

03

Open Steak Sandwiches

04-05

Piquant Mini Burgers with Apple and Chilli Slaw 06-07 Hot and Sour Soup with Thai Meatballs

08-09

Slow Roast Spring Lamb with Olives

10-11

Quick Massaman Curry

12-13

Sirloin Steaks with Flaming Mayonnaise

14-15

Marinated Lamb Chops with Crushed Broad Beans 16-17 Citrus Sesame Roast Beef

18-19

Hand Held Lamb and Chorizo Pies

20-21

Your signature dish.

Our signature quality.

If it’s succulent, tender beef you’re after, look for a quality label like the Quality Standard Mark. It’s your guarantee that the beef was produced to one of the highest levels of quality assurance for meat in the UK. That way, whatever you’re cooking, you know you’re starting with quality ingredients. The rest is up to you!

See more about our standards and get lots of great recipe ideas at simplybeefandlamb.co.uk

Blowing hot & cold The topsy turvy weather of spring means we could be basking in sunshine one day and building snowmen the next!

With this in mind we’ve created ten recipes to enjoy whatever the weather throws at us. So if you’re wearing shades and dining al fresco why not try our Piquant Mini Burgers. These taste great whether they’re cooked and eaten inside or out.

If warming comfort food is the order of the day, our Quick Massaman Curry will

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fit the bill a treat. Containing chillies and spices its will heat up any cold spring day.

With the unpredictability of springtime weather, these recipes provide inspiration come rain or shine.

For more recipes, cuts guides, tips and carving videos, go to our website: simplybeefandlamb.co.uk

ROASTED LAMB RUMP WITH POTATOES, ASPARAGUS AND MINT DRESSING Serves: 2 Prep time: 20 mins Cook time: 40 mins

Method

Ingredients

2 Season the lamb and dust with the oregano on both sides.

• 1 lean lamb rump portion (weighing 225-375g/8-12oz) • Salt and freshly milled black pepper • 5ml/1tsp dried oregano • 400g/10oz baby new potatoes, thinly sliced • 45ml/3tbsp rapeseed or olive oil • ½ bunch fresh asparagus, trimmed and halved lengthways For the Mint Dressing • 1 large handful fresh mint • 60ml/4tbsp good balsamic vinegar

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

3 Put the potatoes in a shallow baking tray and coat in the oil, shake well and cook in the oven for 20 minutes.

4 Remove the tray from the oven, scatter over the asparagus, position the lamb on top and cook for 15-20 minutes, turning once.

5 To prepare the dressing; in a small bowl mix the ingredients together.

6 Arrange the potatoes, asparagus and lamb on a serving board, drizzle over the dressing and serve immediately.

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ingredients‌

Your ingredients snapshot We’ve used rump steaks for our sandwiches, but sirloin or rib-eye steaks work just as well. This is a great dish for all seasons and, particularly if the weather is good, the steaks can be cooked on a prepared barbecue and eaten 'alfresco' style.

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OPEN STEAK SANDWICHES Serves: 4 Prep time: 20 mins Cook time: Rare: 2½ mins on each side Medium: 4 mins on each side Well done: 6 mins on each side

Ingredients • 2 lean rump, sirloin or rib-eye steaks • 50g/2oz pea shoots or rocket leaves • Salt and freshly milled black pepper • Juice of ½ small lemon • 4 thick slices fresh granary or ciabatta bread • 30ml/2tbsp rapeseed or olive oil • 60ml/4tbsp onion chutney or pickle • 50g/2oz grated, good vintage hard cheese, eg Cheddar

Method 1 Put the pea shoots or rocket in a large bowl, season and add the lemon juice.

Cover and set aside.

2 Heat a griddle pan over a high heat. Brush the bread slices with a little of the oil on both sides then griddle for 1 minute on each side. Transfer to a large plate, spread with the chutney and sprinkle with the cheese. Reduce the heat under the pan.

3 Season the steaks and brush with the remaining oil on both sides and cook according to your preference. If preferred, cook the steaks on a prepared barbecue.

Transfer to a warm plate and leave to rest for a few minutes.

4 Slice the steaks on the diagonal, arrange on top of the bread and top with pea shoots or rocket leaves.

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PIQUANT MINI BURGERS WITH APPLE AND CHILLI SLAW Makes: 10-12 mini burgers Prep time: 25 mins plus 20 mins chilling time Cook time: Under 10 mins

Ingredients • 450g/1lb beef mince • Salt and freshly milled black pepper • Grated zest of 1 small lemon • 30ml/2tbsp sun-dried tomato paste • 30ml/2tbsp Worcestershire sauce • 5-10ml/1-2tsp wholegrain mustard For the Apple and Chilli Slaw • ½ white cabbage (approx 300g/10½oz), cored and shredded • 2 carrots, peeled and grated • 1 small red onion, peeled and finely sliced • 1 green apple, cored and finely sliced • 1 red chilli, deseeded and finely chopped • 150g/5oz Greek yogurt • 5ml/1tsp cider or white wine vinegar • Salt and freshly milled black pepper 06 simplybeefandlamb.co.uk

Method 1 Mix all the burger ingredients together in a large bowl.

2 Using slightly damp hands, shape the mixture into 10-12 small 5cm/2in burgers. If time allows, cover and chill for 20 minutes.

3 Meanwhile, prepare the apple and chilli slaw; in a large bowl, mix together all the ingredients. Cover and chill in the fridge until required.

4 Cook the burgers under a preheated moderate grill or on a prepared barbecue for 3-4 minutes on each side until thoroughly cooked and any meat juices run clear.

5 Serve the burgers in buns or rolls of your choice with a salad garnish and the slaw.

Tip If preferred, use the burger mixture to make 4 x 9cm/3½inch full-sized burgers instead and cook for 6-8 minutes on each side.

Simply Your ingredients snapshot‌

Our Apple and Chilli Slaw is a fresh look at traditional coleslaw. It has crisp sliced apples, red onions and a kick from fresh chillies. To ring the changes, we use Greek yogurt instead of mayonnaise and it’s a truly delicious accompaniment to the burgers.

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Simply Your ingredients snapshot‌

Kaffir lime leaves are members of the citrus family and contain rich aromatic oils. The fresh leaves are a popular ingredient in Asian cooking (especially Thai) and used in soups, curries and fish dishes.

If the leaves are not available, grated lime zest can be used as an alternative.

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HOT AND SOUR SOUP WITH THAI MEATBALLS Serves: 4 Prep time: 25 mins Cook time: Under 15 mins

Ingredients • 450g/1lb lean beef mince • 2 lemongrass stalks, finely chopped • 1 small red chilli, finely sliced (with the seeds) • 30ml/2tbsp freshly chopped coriander • 2 garlic cloves, peeled and finely chopped • 30ml/2tbsp fish sauce • Salt and freshly milled black pepper • 10ml/2tsp rapeseed or olive oil • 1.2L/2pints good, hot vegetable stock • 2 kaffir lime leaves or grated zest of 2 limes • 1.25ml/¼tsp ground turmeric • 15ml/1tbsp caster sugar • Juice of 2 limes • 200g/7oz fresh rice noodles • 100g/4oz green beans, roughly chopped • 2 spring onions, finely chopped • 30ml/2tbsp freshly chopped coriander, to garnish • 30ml/2tbsp freshly chopped mint, to garnish

Method 1 Place the mince into a large bowl with half of each of the following: lemongrass, chilli, coriander, garlic, fish sauce and seasoning. Mix well and shape into 24 walnut-sized meatballs.

2 Heat the oil in a large non-stick pan and cook the meatballs for 3-4 minutes or until brown on all sides. Remove and set aside.

3 In a large saucepan, add the remaining lemongrass, chilli, coriander, garlic and fish sauce. Then add seasoning, stock, kaffir lime leaves or grated lime zest, turmeric, sugar and lime juice. Bring to the boil, reduce the heat and simmer for 5 minutes.

4 Add the noodles, beans, spring onions and meatballs.

Simmer for 2-3 minutes.

5 Spoon into soup bowls, garnish with the herbs and serve with hot crusty bread.

Tip If you prefer a hotter curry, add a few dried chilli flakes with the lime juice.

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delicious…

This is a delicious recipe with minimum effort and maximum flavour.

The anchovies add an `umami effect’ (the Japanese translate this term as yummy, deliciousness) which enhances the flavours of the lamb.

When also combined with fresh rosemary, garlic, olives and white wine, it’s a match made in heaven.

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SLOW ROAST SPRING LAMB WITH OLIVES Serves: 4 Prep time: 15 mins Cook time: 2½ hours

Ingredients

Method 1 Preheat the oven to Gas mark 3, 160°C, 325°F. 2 In a small bowl, mix together half the oil, garlic, rosemary, anchovies and olives.

3 Place the joint on a chopping board and • 900g/2lb lean half leg lamb make several slashes over the surface with • Salt and freshly milled black pepper a sharp knife. Season and stuff the garlic • 30ml/2tbsp rapeseed or olive oil mixture into the slits and over both sides • 6 garlic cloves, peeled and finely chopped of the joint.

• 2 sprigs fresh rosemary or thyme leaves, 4 Heat a large non-stick pan with the remaining roughly chopped oil and brown the lamb on both sides along • 8 anchovy fillets, drained and finely chopped with any remaining garlic mixture.

• 50g/2oz green olives, drained and finely 5 Transfer to a large ovenproof casserole dish chopped with any remaining mixture from the pan.

• 300ml/½pint white wine or good, hot vegetable stock 6 Add the wine or stock, cover with a lid or foil and cook in the oven for 2½ hours, Tip basting occasionally.

If preferred, try this recipe with a half 7 Serve the lamb with hot new potatoes and or whole shoulder of lamb instead. purple sprouting broccoli or braised leeks.

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warming treat

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QUICK MASSAMAN CURRY Serves: 4 Prep time: 20 mins Cook time: 25 mins

Ingredients • 450g/1lb lean beef or lamb strips • 15ml/1tbsp rapeseed or olive oil • 1 onion, peeled and sliced • 30ml/2tbsp Massaman curry paste • 400ml/14fl oz can coconut milk • 30ml/2tbsp crunchy peanut butter • 150ml/¼pint good hot beef or lamb stock • 15ml/1tbsp fish sauce • 450g/1lb small new potatoes, unpeeled and cut into quarters • Salt and freshly milled black pepper • 25g/1oz roasted unsalted peanuts, to garnish • Large handful of freshly chopped coriander, to garnish (optional)

Method

Your ingredients snapshot…

1 Heat the oil in a large non-stick pan, add the onion and cook for 2-3 minutes.

2 Stir in the curry paste and cook for 1-2 minutes. Add the beef or lamb strips and cook for 2-3 minutes.

3 Add the coconut milk, peanut butter, stock and fish sauce. Bring to the boil.

Add the potatoes, reduce the heat, cover and simmer for 15-20 minutes, or until the potatoes are cooked.

Season to taste.

4 Garnish the curry with unsalted, roasted peanuts and freshly chopped coriander (if used). Serve with boiled rice and seasonal vegetables.

This mild Curry Paste, originally from Southern Thailand, contains a variety of spices such as chillies, tamarind, cinnamon, lemongrass, ginger, cumin, coriander seeds, shallots and garlic. While the homemade version is delicious, shop-bought pastes work just as well, especially if you are short of time.

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SIRLOIN STEAKS WITH FLAMING MAYONNAISE Serves: 2 Prep time: 20 mins Cook time: (Based on a 2cm/¾inch thick steak) Rare: 2½ minutes on each side Medium: 4 minutes on each side Well done: 6 minutes on each side

Ingredients • 2 lean bone-in sirloin steaks • Salt and freshly milled black pepper • 10ml/2tsp Dijon or English mustard • 10ml/2tsp rapeseed or olive oil For the Flaming Mayonnaise • 75ml/5tbsp half or reduced-fat mayonnaise • 15ml/1tbsp freshly chopped flat-leaf parsley or mint • 1 small red chilli, deseeded and finely chopped

Method

Simply Flat iron steak

1 To prepare the flaming mayonnaise; in a small bowl, mix all the ingredients together, cover and chill in the fridge until required.

2 Heat a griddle pan over a moderate heat, or alternatively heat a prepared barbecue.

3 In a small bowl, mix together the mustard and oil. Season the steaks and brush with the mustard oil on both sides.

4 Cook the steaks according to your preference. Remove the steaks from the pan or barbecue and transfer to a plate.

5 Serve the steaks with the flaming mayonnaise and sauté onions and potatoes.

Tip Flat iron steaks work well in this recipe too.

Use the cooking times below: Rare - 2 mins on each side Medium Rare - 3-4 mins on each side Medium - 5-7 mins on each side After cooking, cover and leave to rest for 5-10 minutes.

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step by step…

1 After boiling the beans, cool and 'pod' as illustrated to remove the tough outer layer.

2 Transfer to a bowl and, using a potato masher, crush with crème fraîche, mint and seasoning.

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Serves: 2 Prep time: 20 mins, plus marinating time Cook time: Under 15 mins

MARINATED LAMB CHOPS WITH CRUSHED BROAD BEANS

Ingredients

Method

• 4 lean lamb cutlets or chops • 5ml/1tsp freshly chopped rosemary leaves • 1 large garlic clove, peeled and finely crushed • Juice of ½ small lemon • 30ml/2tbsp rapeseed or olive oil • Salt and freshly milled black pepper • 300g/10½oz fresh broad beans (podded) or 900g/2lb fresh whole broad beans • 30ml/2tbsp crème fraîche • 45ml/3tbsp freshly chopped mint

1 In a shallow bowl, mix together the rosemary, garlic, lemon juice, oil and seasoning. Spread over the chops on both sides. Cover and marinate in the fridge for 20 minutes.

2 Heat a griddle pan until hot. Remove any excess marinade from the chops and cook for 6-8 minutes on each side. Alternatively, cook the chops on a prepared barbecue. Transfer the chops to a warm plate.

3 Meanwhile, bring a large pan of water to the boil. Add the beans, reduce the heat and cook for 3-4 minutes. Drain and rinse under cold water until the beans are cool enough to handle then remove the tough outer layer of each bean.

4 Return the beans to the pan, heat slightly and crush with a potato masher.

Remove from the heat, season and stir through the crème fraîche and mint.

5 Spoon the crushed beans onto a large warm plate, arrange the chops on top then serve immediately.

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CITRUS SESAME ROAST BEEF Serves: 4-6 Prep time: 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 topside or sirloin joint • Salt and freshly milled black pepper • 5ml/1tsp Chinese 5 spice powder For the Citrus Glaze • 15ml/1tbsp rapeseed or olive oil • 60ml/4tbsp Seville orange marmalade • Grated zest and juice of ½ orange • 30ml/2tbsp Worcestershire sauce • 10ml/2tsp sesame seeds For the Gravy • 15ml/1tbsp plain flour • 600ml/1pint good, hot beef stock • 30ml/2tbsp sweet sherry (optional) 18 simplybeefandlamb.co.uk

Method 1 Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F. 2 Place the joint on a chopping board and make several slashes over the surface.

Season and coat with the Chinese 5 spice powder on both sides.

3 Place on a rack in a roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with any rich meat juices. Cover with foil if browning too quickly.

4 For the citrus glaze: in a small bowl, mix all the ingredients together.

5 20 minutes before the end of the cooking time remove the joint from the oven and brush with the glaze. Return to the oven for the remaining cooking time.

6 Remove the beef from the oven; cover 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 roasting tin over a medium heat and sprinkle over the flour.

Stir well with a small whisk or spoon, add a little stock and stir again, scraping the base of the pan to release any rich, beefy sediment.

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

8 Serve the beef with seasonal vegetables such as roasted asparagus, creamy mash and the gravy.

Simply

says‌

Why not use any leftover roast beef in a sandwich made with crusty granary bread, a few rocket or salad leaves and a spoonful of your favourite chutney?

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step by step‌

1 Mix together the mince, spring onions, chorizo and herbs.

2 Press the pastry circles into the holes of the muffin tins.

3 Half fill each with a portion of the mince mixture then top with a cooked quail’s egg.

4 Add a final layer of the mince to cover. Brush edges with the beaten egg, place the pastry lid on top, seal the edges and brush the tops with the remaining egg.

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Serves: 4-6 Prep time: 35 mins Cook time: 25 mins

HAND HELD LAMB AND CHORIZO PIES

Ingredients

1 To make the filling; in a large bowl, mix together the mince, spring onions, chorizo and parsley. Season.

• 375g/12oz lean lamb mince • 2 spring onions, finely chopped • 50g/2oz chorizo sausage, finely chopped • 30ml/2tbsp freshly chopped flat-leaf parsley • Salt and freshly milled black pepper • 2 x 320g packs shortcrust pastry • 12 quail's eggs, hard-boiled • Beaten egg, to glaze For the Spiced Tomato Relish • 15ml/1tbsp rapeseed or olive oil • 1 small red onion, peeled and finely chopped • 1 x 200g can chopped tomatoes • 5ml/1tsp caster sugar • Pinch dried chilli flakes • 15ml/1tbsp good balsamic vinegar

Tip

Method

2 On a lightly floured surface, roll out the pastry to a thickness of a one pound coin and cut out twelve 9cm/3½in circles to fit a 12-hole greased muffin tin.

Cut twelve 7cm/2¾in circles for the lid.

3 Gently press the large pastry circles into the holes of the muffin tins and half fill with a portion of the mince mixture. Top with a quail's egg then a final layer of the mince mixture to cover.

4 Preheat the oven to Gas mark 6, 200°C/400°F. Brush the edges of the pies with the beaten egg, then place the lid on top, pressing the edges together to seal. Brush the tops with the remaining egg and make a small hole in the top for any steam to escape.

5 Bake for 25 minutes, then leave to cool in the tin.

6 Meanwhile, prepare the relish; heat the oil in a non-stick pan. Cook the onions for 2-3 minutes, or until soft. Add the remaining ingredients and simmer for 5 minutes. Remove from the heat.

7 Serve the pies with the relish (both the pies and the relish taste great hot or cold).

This recipe works well with beef mince too.

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

EB LE X is a di v ision o f t he Agricult ur e and H or ticult ur e De velop men t B o ar d EB LE X , St oneleigh Par k , Kenil w or t h, War w ick shir e CV8 2T L F or me dia r e que s t s onl y ple as e c all: 020 78 61 310 3

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