tuck-in
Summer delicious seasonal recipes with Quality Standard beef and lamb
Summer Essentials With summer on its way, we have put together some delicious recipes for you to try, so you can make the most of the lighter evenings. However, just in case the weather isn’t always as hoped and the kids are running around the house, why not encourage them to help in the kitchen. There are some fantastic recipes featured in the first half of this booklet to give you some great ideas. As ever we would love to hear your feedback, email us at georginae@eblex.org.uk
Contents Small hands make light work! Kiev Beefburgers Spiced Lamb Quesadillas Kofta Kebabs served with Pitta Discs, Paprika Chips, Raita and Spicy Tomato Chutney Citrus and Mustard Chops
p02 p04 p06 p08
Quality tips Young Chef Challenge Barbecue Tips with Angela Hartnett Barbecued Steaks with a Spiced Marinade Top Marinades with Oliver Rowe Our Master Butcher’s Credit Crunch Cuts
p09 p10 p12 p14 p17
Summer loving Summer Lamb Kebabs Alfresco Beef Beef Pasta Salad with Tangy Herb Dressing Lamb Rumps with Redcurrant and Herb Butter
p18 p20 p22 p24
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Summer
Serves: 4 Prep time: 15 mins, plus freezing time Cook time: 12-16 mins SIMPLE
Kiev Beefburgers
Ingredients
2 Mould the butter into a cylinder shape, the diameter of a two pence coin. Wrap in foil and freeze for up to 2 hours.
450g/1lb lean beef mince Freshly milled black pepper 1 small courgette, coarsely grated For the Garlic Butter 75g/3oz salted butter, slightly softened 2 garlic cloves, peeled and finely chopped or crushed 15-30ml/1-2tbsp freshly chopped flat-leaf parsley or chives
Method 1 To prepare the garlic butter; in a small bowl mix together all the ingredients.
3 In a large bowl mix the burger ingredients together. Using slightly damp hands shape the mixture into 8 x 9cm/3½inch burgers, 1cm/½inch thick. Cut the butter into 4 x 1cm/½inch thick discs. Place a disc in the centre of each burger. Position the remaining burgers on top and continue to mould into a burger shape so the butter discs are hidden in the centre. Cover and chill for 20 minutes. 4 Cook the burgers on a prepared barbecue or preheated moderate grill for 6-8 minutes on each side until cooked and any meat juices run clear. 5 Serve the burgers in a bun or with flatbreads, a crisp green salad and a selection of relishes.
Tip Freeze any remaining garlic butter for up to two months and use as a flavoured butter on steaks or joints.
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Summer 03
Serves: 4 Prep time: 15-20 mins Cook time: 8-10 mins SIMPLE
Spiced Lamb Quesadillas
Ingredients
2 Heat a large shallow, non-stick frying pan and dry fry the mince with the spices and seasoning for 8-10 minutes. Remove from the heat and stir through the spinach and parsley.
450g/1lb lean lamb mince 5ml/1tsp ground coriander 5ml/1tsp ground cumin Salt and freshly milled black pepper 50g/2oz baby spinach leaves 30ml/2tbsp freshly chopped flat-leaf parsley 8 flour tortillas 100g/4oz feta cheese, crumbled or 1 x 125g tub buffalo mozzarella cheese or similar, drained and torn 30ml/2tbsp olive oil For the Apple and Mint Salsa 1-2 large green apples, cored and diced Large handful freshly chopped mint 15ml/1tbsp mild olive or groundnut oil 15ml/1tbsp lime or lemon juice 5-10ml/1-2tsp runny honey 04 tuck-in
Summer
Method 1 Preheat the oven to Gas mark 7, 220째C, 425째F.
3 Place 4 tortillas on a chopping board and spread evenly with the cheese, then the lamb mixture. Sandwich together with the remaining tortillas, transfer to a non-stick baking sheet and brush with the oil. 4 Cook in the oven for 8-10 minutes until the tortillas are crispy and the lamb is cooked through. 5 Meanwhile prepare the salsa; in a small bowl mix all the ingredients together and set aside. 6 Slice each quesadilla in half and serve immediately with the apple and mint salsa and a green salad.
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Summer 05
Ingredients 225g/8oz lean beef mince 1 slice thin white bread 1 small red pepper, deseeded and finely chopped 1 small onion, peeled and chopped 1 small garlic clove, peeled and crushed Salt and freshly milled black pepper 10ml/2tsp garam masala 1 small piece fresh root ginger, peeled and finely chopped For the Spicy Chutney 3 large ripe tomatoes, skinned, deseeded and roughly chopped 5ml/1tsp ground paprika 15ml/1tbsp white wine vinegar 5ml/1tsp caster sugar 06 tuck-in
Summer
For the Paprika Chips 2 medium baking potatoes, peeled and cut into wedges 30ml/2tbsp ground paprika 30ml/2tbsp sunflower oil For the Pitta Discs 225g/8oz strong, white bread flour 7g sachet fast acting dried yeast Pinch of salt Pinch of caster sugar 15ml/1tbsp oil 175ml/6floz warm water For the Raita 45ml/3tbsp natural yogurt Âź cucumber, finely diced 1 small garlic clove, peeled and crushed Small bunch freshly chopped coriander Extra oil, for kebabs
Kofta Kebabs served with Pitta Discs, Paprika Chips, Raita and Spicy Tomato Chutney Try this recipe from the National Winner of the Quality Standard beef mince Young Chef Challenge 2008.
Serves: 2-4 Prep time: 35-40 mins, plus chilling Cook time: 30-35 mins WORTH THE EFFORT
Method 1 Preheat the oven to Gas mark 4, 180°C, 350°F. 2 Place the bread slice in a food processor and whizz to form breadcrumbs. 3 With clean hands, in a large bowl mix together the mince, red pepper, half the onion, garlic, salt and pepper, garam masala, ginger and breadcrumbs. 4 Divide the mixture into 4 equal pieces and mould onto four wooden satay or kebab skewers (soaked in water for 20 minutes), cover with cling film and refrigerate for 15-20 minutes. 5 To make the tomato chutney, put the tomatoes in a pan with the remaining onion, paprika, white wine vinegar and sugar. Reduce the heat and simmer for 10-12 minutes or until soft. Transfer to a small serving bowl and chill until required. 6 Put the wedges on a non-stick baking tray, season and sprinkle with half the paprika. Drizzle with the sunflower oil and roast for 30-35 minutes.
8 Knead on a floured surface for about 5 minutes and shape into 4 x 9cm/3½inch discs. Transfer to a lightly greased ovenproof baking tray and cook for 5-7 minutes, turning once. Remove and set aside until required. 9 Brush the kebabs with the oil and cook under a preheated grill or on a prepared barbecue for 12-16 minutes, turning occasionally or until any meat juices run clear. 10 Meanwhile to make the raita; in a small bowl mix all the ingredients together and spoon into a serving bowl. 11 Serve the kebabs with the paprika chips, pitta discs, chutney and raita.
7 To make the pitta discs; place the dry ingredients into a large bowl. Mix the oil with the water, make a well in the centre of the flour and pour in the liquid.
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Summer 07
Citrus and Mustard Chops With Fathers Day fast approaching on Sunday 21st June; get the kids involved in cooking dad a treat with this tasty recipe. He’ll love it! Serves: 4 Prep time: 5 mins Cook time: Under 20 mins SIMPLE
Ingredients 8 lean lamb chops or cutlets Salt and freshly milled black pepper For the Citrus and Mustard Glaze 120ml/6tbsp lime or lemon marmalade 30ml/2tbsp wholegrain or Dijon mustard 30ml/2tbsp fresh orange juice
Method 1 To prepare the glaze; in a small bowl mix the ingredients together. 2 Place chops on a grill pan or prepared barbecue, season and cook for 6-8 minutes on each side. During the last 3-4 minutes brush with the glaze. 3 Serve with a mixed salad, crusty bread or flatbread and lemon wedges. 08 tuck-in
Summer
Quality Standard beef mince Young Chef Challenge Knowing how important it is to encourage young people into the kitchen to learn and be inspired by food, every year we run the Quality Standard beef mince Young Chef Challenge. The 2008 competition proved the most popular so far and set new standards for Quality cooking! The competition was won by Kate Rooke, a 14 year old student at Priory Sports and Technology College in Preston. Fronted by celebrity chef James Martin, the annual culinary competition conducted through secondary schools, searches for the most promising young chefs the country has to offer. In December 2008, Kate impressed the judges to win the North West regional heat with her recipe for Kofta Kebabs served with Paprika Chips, Raita and Spicy Tomato Chutney (for recipe see page 6). After scoring a fantastic 24 out of 25 for originality, nutrition, technique and presentation, Kate beat stiff competition from the other five regional champions and James crowned her this year’s National Winner.
“ I had such a great day in London, I can’t believe it! The competition and my prize with James has really inspired me to carry on cooking as I didn’t realise there are so many jobs available in the food industry.” Kate Rooke, Young Chef Challenge winner 2008 The Quality Standard mince Young Chef Challenge 2009 is currently underway – for more information visit www.meatandeducation.com
Kate’s amazing prize for winning included a trip to London to watch James filming his popular Saturday cookery TV show, a chance to experience the lunchtime service in a top London restaurant, followed by dinner with James in a Michelin star restaurant! Kate also received spending money while she was in London and her school received kitchen equipment vouchers to help build more young chefs of the future. tuck-in
Summer 09
Barbecue Tips with Angela Hartnett With summer here and the barbecue season underway I thought I would put together a delicious alfresco recipe for you that won’t break the bank. By substituting the more common sirloin or rib-eye steak with bavette or flat iron steak – you will get the same succulent, juicy outcome without spending as much money. If you are unsure about selecting the right cut, then have a word with your local butcher and he will point you in the right direction. I always look out for the Quality Standard label as it guarantees its provenance and assures you that the meat is produced to a high standard. There is nothing nicer on a warm summer evening than an impromptu barbecue with family and friends in the back garden. Get your guests’ tastebuds going with mouth-watering aromas in anticipation of tucking into an amazing outdoor feast. Why not try my recipe on page 12, as well as some of the other fantastic barbecue recipes in this booklet, or visit www.simplybeefandlamb.co.uk/bbq For me, practice makes perfect where barbecuing is concerned. Over the years I have discovered that certain things work and certain things don’t so I have put together some top tips to ensure your barbecue goes like a dream.
Be Prepared… Make sure you light your barbecue well in advance so it is the right temperature when you are ready to start cooking. The coals should have a red glow with a powdery white surface before you start, which should take 30-40 minutes. Only use non-toxic firelighters, never petrol or lighter fuel, as they will taint your food. Gas barbecues take 10-15 minutes to get hot.
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Summer
Use the Right Tools… Have all your cooking utensils to hand. There are a wide range to choose from, such as spatulas, barbecue forks and tongs. If you decide to use wooden kebab sticks make sure you soak them in cold water for at least 20 minutes before using to prevent charring.
Don’t Rush… By ensuring the flames have died down, the barbecue is at the desired temperature, and the meat is at room temperature before cooking, you will end up with beautifully cooked meat rather than burnt on the outside and raw on the inside. Make sure you check the correct cooking times – these don’t change just because it is being cooked outside!
Don’t Interfere… By not moving the meat until halfway through cooking you will give it a chance to form a crust so it doesn’t stick. Try not to pierce and prod the meat either as the juices will drain away and it will become tough and chewy. Instead turn occasionally with tongs to ensure it cooks evenly.
Did You Know… You can grill, fry, roast and bake on a barbecue. If yours has a lid this means it acts like an oven and you can use it for cooking whatever the weather!
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Summer 11
For great results always make sure your barbecue is really hot before positioning your meat and that your tongs are always at hand for when you need them!
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Summer
Barbecued Steaks with a Spiced Marinade Serves: 4 Prep time: 10 mins, plus marinating Cook time: Under 10 mins SIMPLE
Ingredients 675g/1½lb lean bavette or flat-iron steaks For the Spiced Marinade 4 garlic cloves, peeled and finely chopped 1 red chilli, deseeded and finely chopped Juice of 1 orange Juice of 1 lemon 30ml/2tbsp freshly chopped flat-leaf parsley 45ml/3tbsp olive oil Salt and freshly milled black pepper
For the Herb Salsa 2 spring onions, finely chopped 15ml/1tbsp white wine vinegar Pinch dried chilli flakes 30ml/2tbsp freshly chopped coriander (leaves and stalks) 30ml/2tbsp freshly chopped flat-leaf parsley Juice of ½ lime 45ml/3tbsp olive oil Salt and freshly milled black pepper
Method 1 To prepare the citrus marinade; combine all the ingredients in a large, non-metalic shallow dish. 2 Place the steaks on a chopping board and using a sharp knife score on both sides (optional). Transfer into the marinade mixture and coat on both sides. Cover and marinate in the refrigerator for a minimum of 1 hour or overnight; the longer the better. 3 To make the salsa; combine all the ingredients in a bowl and adjust the seasoning if required. 4 Remove the steaks from the marinade and cook on a prepared barbecue or under a preheated moderate grill for about 3-4 minutes on each side. 5 Serve the steaks on a bed of peppery rocket with the salsa.
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Summer 13
Oliver Rowe’s Top Marinades
Marinades, dry rubs and pastes are an important part of cooking with meat, and often with fish and vegetables too. Fresh, sweet and tender, early summer lamb has a milder flavour than at some other times of the year, so it’s a perfect foil for a great number of flavours. I like making this sort of thing in a big pestle and mortar, one of my favourite pieces of kitchen kit.
Marinating Tips When marinating you need a base, such as oil, wine or yogurt, which carries the other flavours into the meat. If using wine for a lamb marinade, I almost always use white; I find it lightens the flavour of the meat. For summer lamb this is perfect as it will complement, rather than dominate the delicate flavours. Most marinades will need a good hour or so to fully impregnate the meat with the flavours but they usually benefit from being left to marinate overnight – not only does this improve the flavour, but it improves the texture of the meat by tenderising it. However, some smaller cuts of meat, such as cubes of lamb for kebabs, will only need about half an hour. If the marinade has something acidic in it, like lemon juice or vinegar, don’t leave the meat in for too long as the acid will slowly begin to cook it. Dry rubs are the quickest and most effective way to add an intense burst of flavour. If you prefer a wet paste, just add a little oil before brushing over meat and then you are ready to go.
The marinades and rubs on the following page all work well on the barbecue or griddle. They have been written with four lamb chops in mind, but work with other cuts or different meats. Use them as a base and experiment with your favourite flavours. Classic Aromatic Marinade This is a traditional marinade made with an oil and wine base, but I’ve added some aromatic herbs too. This marinade is great for leg steaks, cutlets or joints. Yogurt, Marjoram and Garlic Marinade This is an excellent marinade for grilled meat, as the slight acidity of the yogurt or crème fraîche goes very well with the smoky flavours from the barbecue. Dry Rub Here I’ve used a combination of dry spices ground together to form a powder. This is where my pestle and mortar comes in handy!
• For extra flavour, make small incisions over the flesh of the meat before applying marinades, rubs or pastes. • Marinate your meat in a large plastic bag or a non-metallic dish or bowl covered with clingfilm or foil. Leave it in the refrigerator while it is marinating and remember to give it a turn every now and then. • As a general rule, if you crush your garlic in a pestle and mortar then you’ll need to do so with a little salt, but don’t add any more to the marinade as it will draw moisture out of the meat as it sits – you can season the lamb more fully just before you cook it. • If cooking your marinated meat on the barbecue, remove any excess marinade from the surface of the meat before placing on the barbecue as this reduces flares from the coals. • For further marinade recipes log on to the Simply barbecue section at: www.simplybeefandlamb.co.uk/bbq
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Summer 15
Yogurt, Marjoram and Garlic Marinade
Classic Aromatic Marinade
Dry Rub
Ingredients
Ingredients
Ingredients
60ml/4tbsp Greek yogurt or crème fraîche 10ml/2tsp roughly chopped marjoram leaves (if you can’t find marjoram you could replace it with mint and lime, chervil and lemon or chives and parsley) 1 big garlic clove, peeled and crushed 5ml/1tsp oil (rapeseed or olive) Salt and freshly milled black pepper
2 garlic cloves, peeled and crushed 30ml/2tbsp of white wine 30ml/2tbsp of rapeseed or olive oil 2.5ml/½tsp lemon zest Few sprigs freshly chopped rosemary and thyme leaves 1 fresh bay leaf, torn Salt and freshly milled black pepper
1 garlic clove, peeled and crushed 7.5ml/½tbsp of whole cumin seeds 5ml/1tsp of whole coriander seeds 2.5ml/½tsp of ground cinnamon 2.5ml/½tsp sweet paprika 2.5ml/½tsp smoked paprika 1.25ml/¼tsp ground black pepper (Add 15ml/1tbsp of oil for more of a thick paste.)
Mix all the ingredients in a large bowl and use accordingly.
Mix all the ingredients in a large bowl and use accordingly.
Mix all the ingredients in a large bowl and use accordingly. 16 tuck-in
Summer
Tips on steaks from our Quality Standard Master Butcher Flat Iron Steak
Our Quality Standard Master Butcher Dick Van Leeuwen has worked in the meat industry for over 30 years. He is an expert on butchery skills, has worked with a number of well known chefs and produced a wide variety of meat guidelines. In the next few editions of Tuck-in he will advise you on a variety of cheaper cuts, as well as giving you some top tips on preparing your meat.
Untrimmed steak
Feather muscle fully trimmed with gristle removed
Flat Iron steak
Flat Iron steak can be panfried, grilled or barbecued
The Flat Iron steak is extremely tender, succulent and juicy. It needs to be matured for a minimum of two weeks and cut correctly by your butcher, which some claim can make it as tender as Rump or Sirloin steak. It has its own character and flavour, and often contains marbling, which adds to its juiciness. It can be pan-fried, or grilled and is also ideal on the barbecue – why not give it a try this summer?
The Flat Iron steak comes from the shoulder of the animal and is normally used for braising, as it contains a thick centre gristle, this case is known as a Feather steak. If Feather steak is slowly braised it is a delicious piece of meat (very popular in Europe). However, if all the gristle is removed and the meat is fully trimmed by your butcher you are left with a lovely succulent Flat Iron steak. tuck-in
Summer 17
Summer Lamb Kebabs Ingredients 450g/1lb lean boneless lamb leg or shoulder, cut into 5cm/2inch cubes For the Tandoori Marinade 45ml/3tbsp prepared tandoori paste 90ml/6tbsp Greek yogurt 30ml/2tbsp freshly chopped coriander Salt and freshly milled black pepper 9 spring onions, cut into 3cm/1¼inch long pieces Or… For the Oregano, Paprika and Yogurt Marinade 75ml/5tbsp Greek yogurt 30ml/2tbsp dried oregano 15ml/1tbsp ground paprika Salt and freshly milled black pepper 9 spring onions, cut into 3cm/1¼inch long pieces 18 tuck-in
Summer
Serves: 4 Prep time: 5 mins, plus marinating time Cook time: 8-10 mins WORTH THE EFFORT
Method 1 In a large bowl mix together the preferred marinade ingredients. Add the lamb, stir gently, cover and marinate in the refrigerator for 2 hours, or ideally overnight. 2 Thread the lamb cubes and spring onions onto 4 metal or wooden skewers (previously soaked in water) and cook on a prepared barbecue or preheated moderate grill for 12-16 minutes, turning occasionally until any meat juices run clear. 3 For the tandoori kebabs serve with pilau rice salad and for the oregano and paprika lamb kebabs serve with pitta bread and a mixed tomato salad.
Pilau Rice Salad Serves: 4 Prep time: 10 mins Cook time: 10 mins
Ingredients 300g/10oz easy cook basmati or long-grained rice 2.5ml/½tsp ground turmeric Salt and freshly milled black pepper 50g/2oz toasted flaked almonds
50g/2oz sultanas Large bunch freshly chopped coriander leaves For the Black Mustard Seed Dressing 45ml/3tbsp groundnut or sunflower oil 15ml/1tbsp black mustard seeds 45ml/3tbsp white wine vinegar 15ml/1tbsp caster sugar
Method 1 Cook the rice with the turmeric and seasoning according to the packet instructions. Drain thoroughly, transfer to a large bowl and add the remaining ingredients. 2 In a screw-topped jar mix the dressing ingredients together and spoon over the rice. Toss gently and serve with the kebabs. tuck-in
Summer 19
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Summer
Serves: 4-6 Prep time: 5 mins, plus marinating 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
Ingredients 1 x 1.3kg/3lb lean topside, silverside or sirloin joint Salt and freshly milled black pepper 3 large sprigs fresh rosemary, cut into smaller sprigs 300ml/½pint medium rosé wine 4 fresh bay leaves, torn 30ml/2tbsp olive oil 2 whole unpeeled garlic bulbs, cut in half horizontally 2 large red onions, peeled and cut into wedges
Alfresco Beef 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 with a sharp knife, taking care not to cut any butcher’s string or meat bands. Season on both sides and push the rosemary sprigs into the slits. 3 Place the beef in a strong, large plastic freezer bag and add the wine, bay leaves, oil and garlic. Seal the bag, place on a large plate and refrigerate for at least 6 hours or overnight, turning occasionally. 4 Remove the garlic and bay leaves from the beef marinade (reserve the marinade) and transfer to a large non-stick roasting tin with the onions. Place the beef on top of the onions, pour over the marinade and open roast for the preferred, calculated cooking time, basting occasionally with any rich meat juices. Cover with foil if browning too quickly. 5 Transfer the beef to a large warm plate, cover and leave to rest for 20 minutes. 6 Slice the beef and serve with the pan juices, red onions, a new potato salad and corn on the cob.
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Summer 21
This herb dressing really gives the beef and pasta a wonderful flavour. Alternatively, the dressing works well as a quick marinade for beef or lamb steaks too.
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Summer
Serves: 4 Prep time: 15 mins Cook time (based on a 2cm/žinch thick steak): Rare: 2½ mins on each side Medium: 4 mins on each side Well done: 6 mins on each side SIMPLE
Ingredients 450g/1lb lean hanger, sirloin or rump steaks 175g/6oz dried pasta shapes 175g/6oz French beans, trimmed 2 spring onions, finely chopped 50g/2oz sun-dried tomatoes, drained and roughly chopped Salt and freshly milled black pepper 15ml/1tbsp olive oil
Beef Pasta Salad with Tangy Herb Dressing Method 1 Cook the pasta according to the packet instructions. During the last 2-3 minutes of the cooking time, add the beans then drain with the pasta and cool. Transfer to a large bowl and add the spring onions and sun-dried tomatoes. 2 Meanwhile prepare the herb dressing; place all the ingredients into a screw-topped jar, shake well and set aside. 3 Place the steaks on a chopping board, season on both sides and brush with the oil. Cook on a prepared barbecue or under a preheated moderate grill according to your preference. Transfer to a warm plate and leave to rest for 5 minutes. 4 Slice the steaks diagonally and toss the strips in the salad with any meat juices from the plate. Shake the herb dressing, spoon over the salad and serve warm.
For the Tangy Herb Dressing 1 large handful freshly chopped coriander 1 small handful freshly chopped chives 1 garlic clove, peeled and finely chopped 30ml/2tbsp extra virgin olive oil 60ml/4tbsp Worcestershire sauce 30ml/2tbsp white wine vinegar tuck-in
Summer 23
Serves: 4 Prep time: 10-15 mins Cook time: Under 30 mins SIMPLE
Ingredients 6-8 lean lamb rump (chump) steaks or loin chops Salt and freshly milled black pepper For the Redcurrant and Herb Butter 30ml/2tbsp redcurrant jelly 100g/4oz unsalted butter, softened 10-15ml/2-3tsp fresh thyme leaves For the Cucumber, Watercress and Pea Salad 1 packet fresh watercress or pea shoots 1 medium cucumber, thinly sliced (use a swivel head vegetable peeler or thinly slice on the diagonal) 1 x 150g pack sugar snap peas, trimmed ½ small red onion, peeled and thinly sliced For the Dressing 30ml/2tbsp freshly chopped flat-leaf parsley 30ml/2tbsp fresh lemon juice 45ml/3tbsp extra virgin olive oil 24 tuck-in
Summer
Lamb Rumps with Redcurrant and Herb Butter Method 1 To prepare the redcurrant butter; mix the redcurrant jelly, butter and thyme together. Mould into a sausage shape, wrap in cling film or foil and chill until required. 2 Place each steak or chop on a large square foil sheet. Season on both sides and top with a disc of the redcurrant butter. 3 Loosely shape the foil into parcels and place on a baking sheet or roasting tin and bake in a preheated oven at Gas mark 4-5, 180-190°C, 350-375°F for 20 minutes or on a prepared barbecue for 25-30 minutes with the lid down. 4 If baking, 5-10 minutes before the end of the cooking time, remove from the oven or barbecue. Gently open the parcels and return to cook for the remainder of the cooking time. 5 Meanwhile, place the salad ingredients into a large bowl. Put the dressing ingredients into a screw-topped jar, season and shake until combined. Pour over the salad and serve with the lamb.
Tip Store any unused redcurrant butter in the refrigerator for up to 2 weeks or in the freezer for up to 3 months. Use the flavoured butter on beef steaks too.
Summer Spring 25
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Contact us at georginae@eblex.org.uk visit www.simplybeefandlamb.co.uk or call 0870 241 8465
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Recipe photography by Steve Baxter Home Economist – Denise Spencer-Walker Styling by Jo Harris Design by Crossing O’Sullivan
05/09