Simply beef and lamb delicious summer recipes with Quality Standard beef and lamb
Summer Essentials
Contents
Welcome to the summer edition of Simply beef and lamb. In this copy we’re on our holidays. Good food enhances any travelling experience and we hope this edition will be a welcome holiday for your palate.
Cinnamon and Chilli Lamb Chops with Couscous Salad Barbecued Whiskey and Soy Steaks Beefy Picnic Bites with Parsley Pesto Stuffed Leg of Lamb with Pancetta and Sage
Our opening dishes have been hand-picked from four of our favourite destinations, from the spices of Morocco to elegant Italy. In creating these exotic recipes, your kitchen will be filled with fragrances and tastes that will transport you to foreign lands. In the UK, we’ve fallen back in love with re-discovering our home island and our last four dishes are inspired by the recent trend of ‘staycations’. We have four hidden gems that show off England’s culinary charm, and prove that when the sun is shining, there is no better place to spend the summer. If our holiday-themed edition has inspired you to get in touch, we would love hear your feedback, email us at georginae@eblex.org.uk
International flavours p02 p04 p06 p08
Quality tips Grillocations Tips on Steaks from our Quality Standard Master Butcher
p10 p12
Staycations Alfresco Beef Kebabs Staycation Burgers with Tarragon Mayonnaise Beef, Pasta and Pea Salad with Herb Dressing Lamb Steaks with Broad Bean, Courgette and Chive Salad
p14 p17 p18 p20
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Serves: 4 Prep time: 10-15 mins Cook time: 12-16 mins SIMPLE
Cinnamon and Chilli Lamb Chops with Couscous Salad
Ingredients
1 In a shallow dish mix together the seasoning, cinnamon, chilli flakes and oil. Place the chops on a chopping board and brush with the flavoured mixture on both sides.
8 lean lamb cutlets or chops Salt and freshly milled black pepper 10ml/2tsp ground cinnamon 2.5ml/½tsp dried chilli flakes 10ml/2tsp oil For the Couscous salad 450g/1lb couscous 50g/2oz butter 600ml/1pint hot, good vegetable or chicken stock 100g/4oz flaked almonds, toasted 50g/2oz raisins ½ cucumber, deseeded and diced Large handful freshly chopped mint
Method
2 To prepare the couscous; put the couscous and butter in a large shallow heatproof bowl, add the stock, stir gently, cover and leave to stand until the liquid is absorbed (this will take about 5 minutes). 3 Fluff up the couscous with a fork and add the remaining couscous ingredients. Season, if required and set aside. 4 Cook the chops under a preheated grill or on a prepared barbecue for 6-8 minutes on each side. 5 Serve the lamb with the couscous salad and pre-prepared houmous.
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Serves: 4 Prep time: 5 mins, plus marinating time Cook time: (2cm/žinch thick steak) Rare: 2½ minutes on each side Medium: 4 minutes on each side Well done: 6 minutes on each side SIMPLE
Ingredients 4 lean rump, sirloin or rib-eye steaks For the Whiskey and Soy Marinade 2 garlic cloves, peeled and finely chopped 90ml/5tbsp malt whiskey or bourbon 90ml/5tbsp soy sauce 90ml/5tbsp brown sugar Salt and freshly milled black pepper
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Barbecued Whiskey and Soy Steaks Method 1 In a large non-metallic dish, mix all the marinade ingredients together. Place the steaks in the marinade and coat on both sides. Cover and marinate in the refrigerator for up to 2 hours or overnight, turning once. 2 Remove the steaks from the marinade and cook under a preheated moderate grill or on a prepared barbecue according to your preference. Set aside to rest on a warm plate. 3 Serve the steaks with a Caesar salad.
Tip If preferred use flat-iron, escallops or ranch steaks as an alternative.
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Serves: 4 Prep time: 20-25 mins Cook time: 25-30 mins WORTH THE EFFORT
Ingredients 375g/12oz lean beef mince 30ml/2tbsp sunflower oil 2 medium potatoes, peeled, thinly sliced and dried 2 garlic cloves, peeled and finely chopped Salt and freshly milled black pepper 5-10ml/1-2tsp ground paprika 2 courgettes, topped, tailed and thinly sliced lengthways 1 x 280g jar prepared grilled peppers, drained 50g/2oz mild cheese (eg Cheddar), grated 4 medium eggs, beaten Fresh rocket or watercress leaves to garnish For the Parsley Pesto 2 x 20g packs flat-leaf parsley 1 garlic clove, peeled and finely chopped 25g/1oz grated Parmesan cheese 25g/1oz raw cashew nuts, toasted and roughly chopped 75ml/5tbsp extra virgin olive oil
Beefy Picnic Bites with Parsley Pesto Method 1 Preheat the oven to Gas mark 6, 200째C, 400째F. 2 Heat the oil in a large non-stick frying pan. Cook the potato slices for 10 minutes, turning regularly until golden brown. Remove and drain on absorbent kitchen paper. 3 In the same pan, cook the mince with the garlic, seasoning and paprika for 5-7 minutes. Set aside to cool. 4 Lay half the potatoes over the base of a 20cm/8inch non-stick square cake tin, followed by the courgettes, peppers and mince mixture. Add the remaining potatoes, then the cheese. 5 Season the eggs and pour into the tin. Leave for 1-2 minutes for the egg mixture to settle. 6 Bake for 20-25 minutes, set aside to cool for 15-20 minutes, then cut into bite-size pieces and serve warm. 7 Meanwhile prepare the pesto; place all the ingredients in a food processor or blender and blend until smooth. Season to taste and serve with the bites.
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Serves: 4-6 Prep time: 10 mins Cook time: 50-60 mins SIMPLE
Ingredients 1.3kg/3lb lean butterflied leg of lamb Freshly milled black pepper 5ml/1tsp garlic salt 4-6 large fresh sage leaves, finely chopped 50g/2oz bacon lardons or pancetta cubes, finely chopped 30ml/2tbsp olive oil
Stuffed Leg of Lamb with Pancetta and Sage Method 1 In a small bowl, mix the sage and bacon lardons or pancetta cubes together. 2 Preheat the oven to Gas mark 7, 220째C, 425째F. 3 Place the lamb on a chopping board, season and make several slits over the surface. Spread the sage mixture all over the joint on both sides and press well into the slits. Drizzle with the oil.
Tip
4 Insert 2 long metal or wooden skewers (previously soaked in water for 20 mins), criss-crossed through the lamb.
Ask your butcher to butterfly your lamb for you. Use an unrolled boneless lamb shoulder joint as an alternative.
5 Place directly on the shelf in a preheated oven (place a tray underneath to catch the drips) for about 50-60 minutes, turning frequently. 6 Alternatively, place on a prepared barbecue not too close to the coals for about 40-50 minutes. 7 Slice the lamb and serve with a tossed green salad.
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Grillocations around England This summer will hopefully herald the arrival of the long awaited ‘Barbecue Summer’ we were promised in 2009. Quality Standard beef and lamb are the perfect ingredients for a delicious summer barbecue. Bored with barbecuing at home? Try Grillocations, our online tool to help you find the perfect place to barbecue, whether that’s a beach, country park, moor or mountain, from Yorkshire to Cornwall there’s something to suit everyone: www.simplybeefandlamb.co.uk/grillocations
Win
Grillocations launched last year with a good range of barbecue sites. This summer we are keen to increase this number and we’re looking for your help. For the chance to win the great portable barbecue set, visit: www.simplybeefandlamb.co.uk/competition Follow the entry instructions and we’ll pick a lucky winner at random. Closing date 31st July 2010 10
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Win
To get you started here’s a bit about three of our favourite spots, barbecues at the ready! Norfolk Barbecues are allowed on many beaches in North Norfolk and with plenty of sandy stretches to choose from you’re sure to find your perfect Grillocation. One of the best is Mundesley, a beautiful stretch of beach which is lined with brightly painted beach huts. Dorset Sandbanks has held a European Blue Flag for 21 years with miles and miles of pristine sand and clear water. This family friendly beach has a lifeguard and a designated area for BBQ’s which makes it one of our top Grillocations.
Cambridgeshire Nene Park, near Cambridge, stretches for 10 km along the beautiful valley of the River Nene with Ferry Meadows Country Park at its heart. The park’s lakes, meadows and woodlands make it a favourite destination for thousands of visitors throughout the year, who enjoy the park for its accessible and attractive countryside setting. The Grillocations site also has loads of other fantastic features – essential hints and tips for a great barbecue, links to fantastic recipes to suit all tastes and even ideas for fun activities to work up an appetite. Enjoy!
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Tips on steaks from our Quality Standard Master Butcher Ranch Steaks and Escallops The topside comes from the hind quarter of the animal and is traditionally used for roasting joints. The whole topside is cut into 3 sections, very little trimming is needed and in some cases fat is added to baste the joint, keeping it moist during roasting. As eating habits are changing and the BBQ is becoming more popular than ever, the topside can be used for Ranch Steaks and Escallops. For this the topside needs to be matured for a minimum of 14 days and be extra trimmed by your butcher. The Ranch Steak can be scored, which will not only enhance the visual appeal but also allows marinades to penetrate into the meat. Ranch Steaks and Escallops are very lean and suitable for pan-frying, grilling and the BBQ. They are most tender when cooked medium to rare.
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Don’t forget to let the steak rest for a couple of minutes after cooking. This allows the juices, which have been driven to the centre of the meat to redistribute and be reabsorbed. As a result the meat will be far more tender and juicy.
Ranch Steaks and Escallops
Traditionally the topside is cut into 3 parts and used for roasting joints.
Separate the topside into the two main muscles by cutting along the natural seam between them.
The most tender part of the topside can be fully trimmed and cut into thin escallops.
The main part of the topside is cut into Ranch Steaks and scored.
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Alfresco Beef Kebabs Serves: 6 Prep time: 10 mins, plus marinating time Cook time: (2cm/žinch thick steak) Rare: 2½ minutes on each side Medium: 4 minutes on each side Well done: 6 minutes on each side SIMPLE
Ingredients 675g/1½lb lean sirloin, rump or topside steaks, cut into 2.5cm/1 inch cubes 100ml/4floz Greek yogurt 10ml/2tsp ground turmeric 5ml/1tsp English mustard powder or cayenne pepper Salt and freshly milled black pepper 1 garlic clove, peeled and finely chopped Grated zest of 1 lemon 10-12 small cherry tomatoes Freshly chopped chives, to garnish
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Method 1 In a large shallow bowl mix together the yogurt, turmeric, cayenne or mustard, seasoning and garlic. Coat the beef in the marinade on both sides. Cover and chill for up to 1 hour. 2 Thread the beef with the cherry tomatoes onto 6 short metal or wooden skewers (previously soaked in water for 20 minutes). 3 Cook the kebabs under a preheated moderate grill or on a prepared barbecue for your preferred cooking time. 4 Transfer the kebabs onto a warm plate, sprinkle over the freshly chopped chives and serve immediately with a crisp salad.
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Cabbage and Radish Slaw Serves: 4 Prep time: 10 mins SIMPLE
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Ingredients
Method
½ green cabbage, shredded 4 radishes, thinly sliced 45ml/3tbsp cider vinegar 45ml/3tbsp rapeseed oil Salt and freshly milled black pepper
ix all the ingredients M together in a large bowl and serve with the burgers.
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Serves: 4-6 Prep time: 10-15 mins, plus chilling time Cook time: 12-16 mins SIMPLE
Staycation Burgers with Tarragon Mayonnaise
Ingredients
1 In a large bowl, mix all the burger ingredients together except the oil. Using slightly damp hands shape the mixture into four 10cm/4inch burgers. Cover and chill for 20 minutes.
450g/1lb lean beef or lamb mince 1 small onion, peeled and grated 60ml/4tbsp prepared fruit pickle or chutney 15-30ml/1-2tbsp freshly chopped flat-leaf parsley Salt and freshly milled black pepper Oil, for brushing For the Tarragon Mayonnaise 200ml/7floz prepared mayonnaise 15-30ml/1-2tbsp freshly chopped tarragon Salt and freshly milled black pepper Juice of ½ lemon
Method
2 Meanwhile, prepare the tarragon mayonnaise; in a small bowl mix all the ingredients together and set aside. 3 Brush each burger with a little oil and cook under a preheated, moderate grill or on a prepared barbecue for 6-8 minutes on both sides until cooked or until any meat juices run clear. 4 Serve in bread rolls of your choice with the mayonnaise, cabbage and radish slaw.
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Beef, Pasta and Pea Salad with Herb Dressing Method 1 Prepare the herb dressing; in a small bowl mix all the ingredients together and set aside. 2 Place the pasta, onion, peas or green beans and tomatoes in a large salad bowl and stir though the dressing. 3 Add the beef and toss lightly. Serve immediately with crusty bread.
Tip For a picnic, add the dressing just before serving.
Serves: 4, as part of a picnic Prep time: 10-15 mins Cook time: No cooking required SIMPLE
Ingredients 375g/12oz thinly-sliced, cooked roast beef 175g/6oz dried small pasta shapes, cooked and cooled 1 small red onion, peeled and thinly sliced 175g/6oz green beans, topped, tailed and blanched or fresh peas 75g/3oz cherry tomatoes, quartered For the Herb Dressing 45ml/3tbsp freshly chopped flat-leaf parsley 15ml/1tbsp freshly chopped dill 60ml/4tbsp olive oil Salt and freshly milled black pepper
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Serves: 4 Prep time: 10 mins Cook time: 12-16 mins SIMPLE
Lamb Steaks with Broad Bean, Courgette and Chive Salad
Ingredients
1 In a shallow dish mix the seasoning, rosemary, oil and elderflower together. Add the lamb, coat on both sides with the mixture, cover and refrigerate for 1 hour.
6-8 lean boneless lamb leg or shoulder steaks Salt and freshly milled black pepper 2 large sprigs freshly chopped rosemary 30ml/2tbsp olive oil 60ml/4tbsp elderflower cordial For the Broad Bean, Courgette and Chive Salad 175g/6oz fresh broad beans, blanched 2 medium courgettes, sliced 125g/4oz cherry tomatoes, halved 30ml/2tbsp freshly chopped chives For the Vinaigrette Dressing 45ml/3tbsp red wine vinegar 60ml/4tbsp extra virgin olive oil 30ml/2tbsp elderflower cordial
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Method
2 Prepare the salad; place all the ingredients in a large bowl. To make the dressing, place all the ingredients into a screwtopped jar, season and shake well. Pour over the salad and toss. 3 Meanwhile, cook the steaks under a preheated grill or on a prepared barbecue for 6-8 minutes on each side or until any meat juices run clear. 4 Serve the lamb with the salad and rye or granary bread.
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Contact us at georginae@eblex.org.uk visit www.simplybeefandlamb.co.uk or call 0870 606 3030
BEEF & LAMB SECTOR BODY EBLEX is a division of the Agriculture and Horticulture Development Board For media requests only please call: 020 7861 3143 Recipe photography by Steve Baxter Home Economist – Denise Spencer-Walker Styling by Jo Harris Design by Crossing O’Sullivan
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