Simply beef and lamb delicious winter recipes with Quality Standard beef and lamb
Winter Essentials Welcome to the first anniversary issue of our new look recipe booklet, we can’t believe it is a whole year since we launched this new style. We have had some fantastic comments and it is great to know you are all enjoying it. This issue is all about trying new things such as veal and oxtail, and having a fantastic Christmas and New Year with friends and family without spending a fortune in the process. We hope you enjoy it and we’d welcome any feedback you may have. Let us know what you think, email us at georginae@eblex.org.uk Warmest wishes to all our readers for the festive season.
Contents Party pieces Beef, Olive and Red Onion Canapés Lamb Blinis with Marinated Peppers and Herb Relish Spiced Rib of Beef with Red Wine Gravy Marinated Grilled Ranch Steak
p02 p04 p06 p08
Quality tips Top tips for a New Year’s Eve in to remember Angela Hartnett’s Beef with Dried Mushrooms Family Christmas made easy with Angela Hartnett Oliver Rowe’s forgotten cuts Oliver Rowe’s Griddled Neck of Lamb with Roasted Winter Squash Behind the scenes in a quality restaurant Rump cuts from our Quality Standard Master Butcher
p09 p10 p12 p13 p14 p16 p17
Holiday surprises Festive Lamb Pilaff Thai Roast Lamb with Root Vegetables Veal and Pancetta Ragù Oxtail Stew with Celeriac and Potato Gratin
p18 p20 p22 p24
Makes: 20 canapés Prep time: 10-15 mins Cook time: 1½-2 hours WORTH THE EFFORT
Ingredients
Tip For extra speed, make the filo canapé cases the day before and carefully store in an airtight container until required. You can also make the filling the day before and store in the refrigerator. Just remember to reheat thoroughly until piping hot before spooning into the canapé cases. 02
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225g/8oz lean stewing or braising steak such as boneless shin, feather or chuck steak, cut into 1cm/½inch cubes Salt and freshly milled black pepper 5ml/1tsp dried oregano 10ml/2tsp oil 1 small red onion, peeled and finely chopped 25g/1oz smoked back bacon, chopped or pancetta cubes 1 garlic clove, peeled and finely chopped 10ml/2tsp sun-dried tomato paste 150ml/¼pint red wine or good, hot beef stock 1 x 227g can chopped tomatoes 15-25g/½-1oz black or green olives, roughly chopped 200g/7oz filo pastry sheets, thawed if frozen 50g/2oz butter, melted Fresh small oregano leaves, to garnish
Beef, Olive and Red Onion Canapés Method 1 To make the filling; place the beef in a large bowl, season, add the dried oregano and mix well. 2 Heat the oil in a large non-stick frying pan and cook the beef for 4-5 minutes turning occasionally until brown. 3 Add the onion, bacon or pancetta and garlic to the frying pan and cook for 2-3 minutes until the onion is soft but not brown. Add the tomato paste, wine or stock and olives. 4 Spoon into a small casserole dish and bring to the boil, reduce the heat and simmer for 1½-2 hours, stirring occasionally. Preheat the oven to Gas mark 4, 180°C, 350°F. 5 To prepare the filo pastry, brush the filo sheets with the melted butter and with a sharp knife cut into 60 x 6cm/2½inch squares. Lightly grease 2 mini muffin trays and line each hole with three buttered filo squares, placing each one at a slightly different angle and gently press down. 6 Bake in the oven for 8-10 minutes until golden and crisp. Remove the trays from the oven and gently transfer the canapés to a metal cooling rack and set aside. 7 Place the canapés on a serving platter, spoon about 20ml/2tsp of the filling into each, garnish with the fresh oregano and serve immediately.
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Ingredients 2 lean boneless lamb rump or leg steaks Freshly milled black pepper 2.5ml/½tsp garlic salt or seasoning 15ml/1tbsp fresh rosemary leaves, finely chopped 10ml/2tsp oil For the Herb Relish 60ml/4tbsp freshly chopped flat-leaf parsley 30ml/2tbsp freshly chopped basil 30ml/2tbsp freshly chopped mint 5ml/1tsp fresh lemon juice 30ml/2tbsp extra virgin olive oil Pinch sea salt 2 x 162g packs prepared blinis (available at all good supermarkets in the chiller section) 6 prepared, grilled and marinated red or yellow peppers (available in jars), finely sliced lengthways Fresh chives, to garnish
Lamb Blinis with Marinated Peppers and Herb Relish Makes: 30-32 blinis Prep time: 10 mins Cook time: 12-16 mins SIMPLE
Method 1 To prepare the herb dressing; in small bowl mix all the ingredients together, cover and set aside. 2 Heat a non-stick griddle pan over a moderate heat, place the steaks on a chopping board, season and dust with the garlic salt or seasoning and rosemary. Brush the steaks on both sides with the oil. Cook for 6-8 minutes on each side then transfer to a plate and keep warm. 3 Meanwhile warm the blinis according to the packet instructions then spread each blini evenly with a little of the herb dressing. 4 Cut the lamb into thin slices, arrange evenly over the blinis and top with a little of the marinated peppers. Garnish with the chives. 5 Serve immediately as party nibbles.
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Serves: 8-10 Prep time: 5 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 SIMPLE
Ingredients 2.7kg/6lb lean boneless rib of beef, sirloin or traditional rump roast Salt and freshly milled black pepper 10ml/2tsp ground allspice 10ml/2tsp ground mace 5ml/1tsp ground nutmeg 40g/1½oz light soft brown sugar 45ml/3tbsp Port For the Red Wine Gravy 15ml/1tbsp plain flour 300ml/½pint good, hot beef stock 300ml/½pint good red wine
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Spiced Rib of Beef with Red Wine Gravy Method 1 Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F. 2 In a small bowl; mix the spices and sugar together. 3 Place the joint on a chopping board; make several slashes over the surface of the joint, taking care not to cut the butcher’s string or elasticated meat bands and season. Coat on both sides with the spice mixture. Place the joint on a rack in a roasting tin and open roast for the preferred, calculated cooking time. Cover with foil if browning too quickly. 4 Ten minutes before the end of the cooking time remove the joint from the oven and brush with the Port. Return to the oven for the remainder of the cooking time. 5 Remove the beef from the oven, cover and leave to rest for 15-20 minutes. Meanwhile, to 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 stock and stir again, scraping the base of the pan to release any rich, beefy sediment. 6 Add the remaining stock, wine and any meat juices from the platter. Adjust the seasoning, if required and simmer for 8-10 minutes, stirring occasionally or until reduced to a well-flavoured gravy. Strain before serving. 7 Garnish the beef with fresh rosemary leaves and serve with seasonal vegetables and the gravy.
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Marinated Grilled Ranch Steak Ingredients 4 lean ranch, thick flank, skirt or sirloin steaks Salt and freshly milled black pepper 75ml/5tbsp fresh pineapple juice 10ml/2tsp allspice berries, crushed (a spice available at all good supermarkets)
25g/1oz dark brown sugar 2 medium onions, peeled and thinly sliced 15ml/1tbsp oil 30ml/2tbsp sherry 150ml/Âźpint good, hot beef stock 15ml/1tbsp Worcestershire sauce
Method 1 Place the steaks in a shallow, non-metallic dish and season on both sides. Serves: 4 Prep time: 10 mins, plus marinating time Cook time (based on a 2cm/žinch thick steak): Rare: 2½ mins each side Medium: 4 mins each side Well done: 6 mins each side SIMPLE
Tip If ranch or skirt steaks are not available use braising steak instead. 08
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2 In a small bowl; mix together the pineapple juice, crushed berries and sugar. Pour over the steaks and add the onions. Cover and refrigerate for 40 minutes, turning once. 3 Remove the steaks from the marinade (reserving the marinade) and cook under a preheated moderate grill according to your preference. Transfer the steaks to a warm plate to rest. 4 To make the sauce from the marinade, heat the oil in a non-stick frying pan and cook the onions for 2-3 minutes. Add the reserved marinade mixture, sherry, stock and Worcestershire sauce. Bring to the boil, reduce the heat and simmer for 2-3 minutes. Add any meat juices from the steak plate to the sauce. 5 Serve the steaks and sauce with either creamy mash or cheesy pasta shapes and seasonal vegetables or a side salad.
Top tips for a quality New Year’s Eve in to remember New Year’s Eve is the biggest party of the year and the perfect excuse for a knees-up at home. Hosting an evening for friends and families can be much more fun and relaxing than going out, leaving you to celebrate in your own style. For a successful New Year’s Eve in, follow our top tips for a celebration to remember.
Come Prepared
Whenever you are cooking for large numbers of guests, always remember preparation is key to a successful night. Make sure you plan well in advance and have all the ingredients you need for your special meal. Some courses can be prepared the day before and stored ahead of the big day – not only will this mean everything runs smoothly, but it will leave you feeling less stressed with time to enjoy the party!
Share the Workload
One way to share the cost, and the workload, is to ask all your different dinner guests to bring a course or canapé. Organise in advance who brings what so there’s no disappointment on the night, promising a varied and tasty evening.
Dinner Table Games
For a fun filled night for all the family, there are so many after dinner games to choose from to enjoy before the clock strikes midnight. For something intellectual, a game of Trivial Pursuit is the old favourite, or for those feeling a bit more energetic, try a game of Charades or even Twister for some real after dinner fun!
Singing in the New Year
Keep an eye on the clock so you don’t miss the strike of midnight and make sure you have the TV or radio on to gather everyone together for the annual rendition of Auld Lang Syne. And if you’ve polished off your cheese and biscuits, why not keep the ‘cheese’ going and look up your karaoke favourites on YouTube and sing along to the words!
Festive Themes
Make it a dinner party with a difference this New Year by coming up with a theme for the night. For some added fun, ask your friends to come in fancy dress and tie the food, drink and decorations into the same theme. Another great way for fun round the dinner table is to hold a murder mystery party and enjoy working out ‘who did it’ over your delicious meal.
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Everyone loves a juicy steak dinner, but it can be an expensive choice for a dinner party when you’re feeding a lot of people. To get around this little problem I’d recommend investigating the various steak cuts on offer, as some lesser known cuts are incredibly flavoursome when cooked properly and cost a lot less that the more well known fillet steak. My beef recipe uses flank or rump steak which is full of flavour but easier on the purse. The fact that it is also sliced and sautéed in a sauce means that less is required per person which further reduces the cost. This is a great way of serving everyone steak, without having to spend a fortune! So enjoy a family Christmas cooking tasty food at home this year, but without breaking the bank.
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Serves: 2-3 Prep time: 10 mins Cook time: under 10 mins SIMPLE
Ingredients 375g/12oz lean rump or flank steak cut into 5cm/2inch strips, lengthways 25g/1oz unsalted butter 2 shallots, peeled and sliced 200ml/7floz white wine 30ml/2tbsp olive oil 25-50g/1-2oz dried porcini mushrooms, soaked in 200ml/7floz warm water 45ml/3tbsp crème fraîche 15ml/1tbsp freshly chopped coriander
Beef with Dried Mushrooms Method 1 Heat the butter in a large non-stick frying pan and cook the shallots for 2-3 minutes until soft, but not coloured. 2 Add the wine, bring to the boil and bubble until most of the liquid evaporates. Transfer the shallots to a small plate and set aside for later. 3 Heat the oil in the same frying pan and cook the beef for 3-4 minutes, tossing occasionally until nicely caramelised. Season. 4 Drain the mushrooms (reserve the mushroom liquid) and add them to the pan along with the shallots. Add 100ml/3½floz of the mushroom liquid and the crème fraîche. Bring to the boil, reduce the heat and simmer for 2-3 minutes. 5 Garnish with the coriander and serve with plain boiled rice and seasonal vegetables.
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Family Christmas made easy with Angela Hartnett There’s nothing I love more than a warming meaty dish during the festive season. Beef Stroganoff is a firm favourite in my family, and over the years I’ve developed my own version with delicious earthy porcini mushrooms and zesty coriander, served with fluffy white rice.
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• Prepare in advance so that even if you’re doing a dish that involves some last minute cooking everything is chopped and ready, so you spend as little time as possible at the stove!
This is the kind of food I love to cook when people are coming for dinner. As a chef I cook complicated gourmet dishes everyday, so when I’m at home I tend to go for a more relaxed, simple meal using fantastic quality ingredients that will stand up on their own.
• Don’t try to cook anything too complicated, if you buy good quality meat you shouldn’t need lots of additional ingredients as it will taste delicious simply cooked and served with seasonal vegetables. I always look for the Quality Standard label when buying my meat as it guarantees provenance as well as succulence and tenderness.
When cooking for the family there’s three top tips I always follow, to ensure I get the most out of my evening with them:
• Cook something that you can serve on the table that everyone helps themselves to as it allows you more time at the table with friends and family.
Oliver Rowe’s forgotten cuts Some of these forgotten cuts are especially good when married with long, slow cooking and the results are meltingly tender, moist and flavoursome. Choose from the selection below:
Scrag slices Do you remember those cuts of lamb that used to be served at family meal times and now seem to be just a distant memory? Well, now is the time to look back and revive those long lost flavours. To help you familiarise yourself with these cuts again, make friends with your local butcher and the rest is easy.
The bony part of the neck, cut into thick slices, often sold as stewing lamb. Fully flavoured and ideal for stews, on or off the bone.
Boned or diced shoulder
This cut is from the forequarter. It has an excellent sweet flavour so is great for stews, casseroles and curries. Lamb shoulder provides slightly more flavour than boned or diced leg.
Whole shoulder joints
Although these joints are an awkward shape they are perfect for pot roasting and slow cooking. Just brown all over and pop in a large casserole dish with seasonal root vegetables, a little stock, and some robust herbs such as thyme, bay and rosemary. Leave in a really low oven for 3-4 hours.
Lamb shanks A classic, well-flavoured cut, ideal for supper on chilly evenings and perfect for slow, moist cooking until the meat almost falls off the bone. Lamb shanks soak up strong flavours such as red wine and earthy spices like allspice, coriander, paprika and cumin.
Neck Fillet
Neck fillets are from the middle section of the neck area and are great grilled (as in my recipe on page 14), roasted briefly in a hot oven or slowly braised in a casserole or stew.
Breast of lamb
A very economical cut that can be boned, stuffed, rolled and tied ready for the oven. This is a great alternative roasting joint suitable for 2-3 people.
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Serves: 4 Prep time: 5 mins, plus marinating time Cook time: 25-30 mins WORTH THE EFFORT
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Ingredients 4 lean lamb neck fillets Salt and freshly milled black pepper 1 small winter squash or pumpkin, peeled, deseeded and cut into 12 hearty wedges 1 large garlic clove, peeled and crushed 1.25ml/¼tsp ground mace (use nutmeg as an alternative) Pinch of cayenne pepper or dried chilli flakes 30ml/2tbsp oil 15g/½oz unsalted butter For the Lamb Marinade 2 garlic cloves, peeled and crushed 2 sprigs fresh rosemary, finely chopped 30ml/2tbsp dry white wine 30ml/2tbsp extra virgin rapeseed or olive oil For the Dressing 1 fresh bay leaf, very finely chopped 1 sprig of fresh thyme 1 garlic clove, peeled and crushed 2 shallots, peeled and finely chopped 1 small handful freshly chopped flat-leaf parsley Grated zest of 1 lemon 4 anchovy fillets, drained and finely chopped 60ml/4tbsp extra virgin rapeseed or olive oil
Griddled Neck of Lamb with Roasted Winter Squash Method 1 To prepare the lamb marinade; in a small bowl mix all the marinade ingredients together. Place the fillets in a large shallow dish, spoon over the marinade, cover and refrigerate for 2 hours, or overnight. 2 Prepare the dressing by mixing all the ingredients except the oil in a small bowl, season and then slacken the mixture with enough oil to give a nice spooning consistency. Set aside for later. 3 Preheat the oven to Gas mark 9, 250°C, 450°F. Place the squash or pumpkin wedges in a large bowl and toss with the seasoning, garlic, mace, cayenne and oil. Tip out into a large roasting dish and arrange so they are all in one layer. Dot with the butter, cook for 15 minutes, reduce the oven temperature to Gas mark 5, 190°C, 375°F, turn and cook for a further 10-15 minutes. They should have nice golden brown bits on the outside and be soft and squidgy on the inside. 4 Heat a large griddle or frying pan until really hot. Season the lamb with salt and pepper. Cook for 5-10 minutes on each side, depending on how well done you want them, transfer to a warm plate to rest for 5 minutes. 5 Place a few pieces of squash on each plate, cut each fillet in to chunky slices and place half on and half off the squash. Add a tablespoon of the dressing on top and serve. It’s a tricky time of year for green vegetables, but this will go really nicely with leeks, cauliflower or some lovely Savoy cabbage.
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Behind the Scenes in a Quality Restaurant If you’re going to treat yourself to a meal out this festive season, choose somewhere special and make sure you know what to look for so you get a great quality meal. I work as a chef in a busy restaurant and cooking is my passion. I hope to help you understand what happens behind the scenes in our kitchen and similar kitchens all over the country; and also what to look for when planning a special night out. The offer of seasonal produce is always a good sign. Ensure the restaurant can tell you exactly where their meat and vegetables come from. We always buy Quality Standard beef and lamb, as this guarantees the provenance of the meat and assures it’s succulence and tenderness. We’ve built up an excellent relationship with our specialist catering butcher, so he knows exactly what we like. We can specify the exact cut we want, the size it should be, how thick we want our steaks, how the meat is packed, how its transported and even what breed the animal was. We also like to make sure the meat is hung and left to mature for at least two weeks so it is beautifully tender when we serve it to our customers. Always make sure the food is freshly prepared on the spot. Here, all the meals are cooked to order to ensure that they are of the finest quality. We also try to make sure there is as little wastage as possible so we use a variety of cuts from the animal. These are beautifully flavoursome when cooked properly, and offer our customers excellent value for money. We realise in these tough times its a hard decision whether to eat out or eat in. My tips are, if you do eat out, make sure you go to a restaurant that serves quality food. Maybe eat at lunch time or early evening as many restaurants do special menus around this time. And at this time of year, sometimes it is nice just to treat yourself! 16
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Rump cuts from our Quality Standard Master Butcher
This issue our Quality Standard Master Butcher Dick van Leeuwen is looking at a slightly different cut to use for your Christmas roast. Having worked in the meat industry for over 30 years he is perfectly placed to be able to give expert advice and tips on all matters meat!
`Traditional’ Rump Roasting Joints
Slicing centre rump muscles
Premium Prime Rump Steaks
Pineapple Glazed Beef
The rump is located in the hindquarters of the carcase between the sirloin and the traditional silverside. It is an excellent cut with plenty of flavour, very tender and most commonly sold sliced as rump steaks.
The traditional rump can also be turned into a perfect roasting joint and during the Christmas period many knowledgeable chefs like to treat themselves and their customers to this premium roasting joint.
One particular part of the rump (the cap of the rump) is very popular in South American countries. This delicious cut is locally called the picanha and is cooked on a rotisserie grill and thinly sliced at the table.
Alternatively, it can also be slowly braised in a flavoursome combination of either stock, wine, cider or ale and root vegetables as a winter pot roast.
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Pilaff Rice Pilaffs are tasty rice dishes of the Middle East, central Asia and India. The recipes will vary enormously; depending on the region, but the rice, preferably long-grained Basmati rice is usually cooked in butter or oil, with onions and cooked a flavoured stock until the rice absorbs the stock. Pilaffs can be plain or flavoured with fresh herbs and aromatic spices with the addition of either meat, vegetables, chicken or fish. Nuts and dried fruits stirred through towards the end of the cooking time are popular additions to pilaffs too.
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Ingredients For the Meatballs 675g/1½lb lean lamb mince 2 garlic cloves, peeled and finely chopped 5-10ml/1-2tsp ground cumin 10ml/2tsp ground coriander 5-10ml/1-2tsp ground paprika Salt and freshly milled black pepper 2.5cm/1inch piece fresh root ginger, peeled and finely chopped For the Pilaff 30ml/2tbsp oil 1 large onion, peeled and finely chopped 1 x 5cm/2inch piece cinnamon stick, halved 5ml/1tsp garam masala 400g/14oz Basmati or long grained white rice 750ml/1Ÿpint good, hot lamb or chicken stock 30ml/2tbsp pistachio nuts or toasted flaked almonds 30ml/2tbsp dried cranberries or sultanas 45ml/3tbsp freshly chopped flat-leaf parsley
Festive Lamb Pilaff Serves: 4-6 (makes 20) Prep time: 15-20 mins Cook time: 15-20 mins SIMPLE
Method 1 To prepare the meatballs; in a large bowl mix all the ingredients together. Shape the mixture into small balls the size of walnuts, transfer to a large plate, cover and refrigerate until required. 2 For the pilaff; heat half the oil in a large non-stick frying pan and cook the onion until soft and slightly coloured. Add the spices and stir in the rice. Add the stock, season, bring to the boil and reduce the heat. Cover and simmer for 15-20 minutes. Remove the cinnamon stick. 3 Meanwhile heat the remaining oil in a large non-stick frying pan and cook the meatballs in batches for 6-8 minutes, turning occasionally until brown and cooked through. 4 Gently add the pistachio nuts or flaked almonds, cranberries or sultanas and parsley. Stir through the rice. Drain the meatballs on absorbent kitchen paper and position over the pilaff.
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Serves: 4-6 Prep time: 10 mins, plus marinating time Cook time: Medium: 25 minutes per 450g/1lb plus 25 minutes Well done: 30 minutes per 450g/1lb plus 30 minutes WORTH THE EFFORT
Ingredients 1.3kg/3lb half leg lamb joint, whole leg or shoulder Salt and freshly milled black pepper For the Thai Marinade 30-45ml/2-3tbsp prepared red Thai curry paste 30ml/2tbsp mild olive oil 30ml/2tbsp caster sugar Large handful freshly chopped basil leaves For the Roasted Root Vegetables 450g/1lb baby carrots, topped, cleaned and unpeeled 4 medium parsnips, peeled and quartered 160g/5oz pack baby turnips, optional 3 medium red onions, peeled and cut into wedges 2 whole garlic bulbs, unpeeled and cut in half horizontally 15ml/1tbsp sunflower oil 1 large bunch fresh thyme leaves, to garnish 20
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Thai Roast Lamb with Root Vegetables Method
Tip
1 Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
For a quick mid-week treat why not use a mini lamb roasting joint instead, it will cook in under 1 hour.
2 Place the lamb on a chopping board and with a sharp knife make several slits over the surface of the joint, taking care not to cut through the butcher’s string or elasticated meat bands. Season and place in a large shallow dish. In a small bowl; mix the Thai marinade ingredients together and spread over the surface of the joint. Cover and marinate for 2 hours or overnight in the refrigerator. 3 Place the joint on a metal rack in a large non-stick roasting tin and open roast for the preferred calculated cooking time. Cover with foil if browning too quickly. 4 One hour before the end of the cooking time remove the joint and rack from the oven, add the vegetables, drizzle with the oil and position the joint on the top. Return to the oven uncovered for the remainder of the cooking time. 5 Serve the lamb with roasted vegetables garnished with the fresh thyme leaves.
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Serves: 4 Prep time: 15 mins Cook time: under 2 hours WORTH THE EFFORT
Veal and Pancetta Ragù
Ingredients
2 Heat the oil in a large non-stick frying pan and cook the mince, onion, celery and garlic under a low heat for 4-5 minutes, or until soft. Add the pancetta or bacon and thyme leaves. Cook for a further 4-5 minutes, stirring occasionally.
450g/1lb lean veal mince 25g/1oz dried porcini mushrooms, soaked in 100ml/3½floz warm water 15ml/1tbsp olive oil 1 medium onion, peeled and finely chopped 1 celery stalk, finely chopped 1 large garlic clove, peeled and finely chopped 50g/2oz pancetta cubes or thick cut back bacon, diced Small handful fresh thyme leaves 15ml/1tbsp tomato purée 1.25ml/¼tsp freshly grated or ground nutmeg 100ml/3½floz dry red wine 1 sachet bouquet garni 300ml/½pint good, hot beef stock Salt and freshly milled black pepper 15ml-30ml/1-2tbsp crème fraîche or double cream 300g/10½oz dried pappardelle or rigatoni pasta Freshly grated Parmesan, to garnish Fresh thyme leaves, to garnish
Method 1 Drain the mushrooms, reserving the liquid, roughly chop and set aside.
3 Add the tomato purée, nutmeg, wine and bouquet garni. Cook for 2-3 minutes. Add the mushrooms, the reserved liquid and stock. Season. 4 Bring to the boil, reduce the heat, cover and simmer on the hob for 1-1½ hours, stirring occasionally. Five minutes before the end of the cooking time, stir through the crème fraîche or double cream and remove the bouquet garni. 5 Meanwhile, cook the pasta according to the packet instructions, drain and return to the pan. 6 Add the veal ragù and toss to coat. Garnish with freshly grated Parmesan and fresh thyme leaves. Serve with a winter salad and garlic bread.
Tip Lean beef mince could be used as an alternative if you can’t get hold of veal.
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Ingredients 1.3kg/3lb lean oxtail pieces 30ml/2tbsp plain flour mixed with 10ml/2tsp Jerk seasoning (available from all good supermarkets) Salt and freshly milled black pepper 45ml/3tbsp sunflower oil 1 large onion, peeled and sliced 600ml/1pint stout or brown ale 300ml/½pint good, hot beef stock 25g/1oz good, dark plain chocolate (at least 70% cocoa solids) 2 fresh bay leaves 1 bouquet garni 1 small butternut squash or pumpkin (about 450g/1lb), peeled and roughly cubed 100g baby spinach leaves, rinsed For the Celeriac and Potato Gratin 450g/1lb celeriac, peeled, thinly sliced and par-boiled for 5 mins 450g/1lb potatoes, peeled, thinly sliced and par-boiled for 5 mins 1 large garlic clove, peeled and finely chopped 600ml/1pint hot double cream 25g/1oz grated cheese 24
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Serves: 6 Prep time: 10-15 mins Cook time: 3-3½ hours WORTH THE EFFORT
Oxtail Stew with Celeriac and Potato Gratin
Tip
2 Mix the flour and seasoning in a large plastic food bag. Toss the oxtail pieces in the seasoned flour.
Any remaining stew tastes even better the following day. Remove from the fridge and heat slowly at the same oven temperature for about 1 hour until piping hot.
Method 1 Preheat the oven to Gas mark 3, 170°C, 325°F.
3 Meanwhile, heat the oil in a large pan and cook the oxtail for 4-5 minutes until brown. Transfer to a large ovenproof casserole dish. 4 In the same frying pan, cook the onion for 2-3 minutes until soft then transfer to the casserole dish. Add the remaining ingredients except the squash or pumpkin and spinach. 5 Bring to the boil, cover and cook in the oven for 3-3½ hours. 6 To prepare the gratin, grease a large ovenproof gratin dish. Arrange a layer of celeriac and potato slices with the garlic into the dish. Repeat until all the celeriac and potatoes are used up. Pour over the cream, sprinkle with cheese and bake for 40-45 minutes. 7 Forty minutes before the end of cooking add the squash or pumpkin. Return to the oven for the remainder of the cooking time. Remove the casserole and add the spinach. 8 Serve the stew with the gratin.
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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 EBLEX, Stoneleigh Park, Kenilworth, Warwickshire CV8 2TL 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
11/09