Tuck-in
issue 4
Tuck-in to summer favourites inspired by the English sunshine
Al fresco England‌ Outdoor eating at its best from barbecues on the beach to picnics in the park tasty recipe ideas inside‌
The English summer has never tasted so good!
Outdoor eating… in England… in summer… Nothing beats an English summer when the sun’s shining. On a warm day what could be nicer than making the most of the great English countryside and enjoying a picnic for two on the beach or a family barbecue in the garden? And if that’s got you in the mood for dining al fresco, look no further than these stunning new recipes inspired by fresh summer ingredients. They’re easy to make, simple to serve – and they taste great as well!
From warm beef salad with broad beans and watercress to barbecued spatchcock lamb with rosemary you’ll find that the English summer’s never tasted so good!
northern promenades
Spiced lamb pittas with quick piccalilli Beefburgers with chunky barbecue relish Honey & mustard lamb kebabs with fennel coleslaw
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PG
Beef steak with summer salsas
a grand day out
Summer lamb pasta Lamb cutlets with lemon & chive butter Minty lamb burgers with gooey cheese Beef sandwich with blue cheese mayo
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PG
southerly breeze Beef, broad bean & horseradish salad Picnic loaf
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PG
Barbecued spatchcock lamb
Savour the flavours of summer.
Tuck-in northern promenades
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northern promenades
So what’s it to be? A stroll along Blackpool’s world famous promenade, or a walk in the wilds of the Lake District?
Wherever your travels take you across England this summer why not tuck-in to one of these mouth-watering recipes while you feast your eyes on the glorious countryside? And, as temperatures rise, sizzling steaks with summer salsas or spiced lamb pittas with piccalilli are bound to hit the spot!
Tuck-in northern promenades
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Spiced lamb pittas with quick piccalilli ∫ Feeds 4 Time to cook Approximately 10-15 minutes Take Lean minced lamb, Curry paste & Garlic For the piccalilli: Gherkins, Cucumber, Cauliflower, Red pepper, Vinegar (from gherkin jar), Honey & English mustard Make To make the piccalilli mix together 2 gherkins, sliced, 2.5cm (1”) cucumber, sliced, 3 cauliflower florets, broken into very small florets, and 1/4 red pepper, thinly sliced. Add 15ml (1tbsp) vinegar
from the gherkin jar, 30ml (2tbsp) honey and 5ml (1tsp) English mustard. Mix well and cover to leave flavours to infuse. This keeps well overnight in the fridge. Take 450g (1lb) lean minced lamb and mix with 30ml (2tbsp) curry paste and 1 clove garlic, crushed. Shape into 20 small patties and grill for approximately 10 minutes until cooked through. Eat Serve the lamb with toasted pitta breads, the piccalilli and salad leaves.
Isn’t it funny how things always seem to taste nicer when the sun’s shining?
Tuck-in northern promenades
10 Beefburgers with chunky barbecue relish √ Feeds 4 Time to cook Approximately 12 minutes Take Lean minced beef, Tomato ketchup, English mustard & Worcestershire sauce Barbecue relish: Oil, Onion, Mushrooms, Apple, Tomato ketchup, Worcestershire sauce & English mustard
Honey & mustard lamb kebabs with fennel coleslaw ∞
Make To make the barbecue relish heat 5ml (1tsp) oil in a pan and cook 1 onion, chopped, and 50g (2oz) mushrooms, sliced, for 3-4 minutes until softened. Add 1/2 apple, cored and grated, 300ml (1/2pt) water, 75ml (5tbsp) tomato ketchup, 15ml (1tbsp) Worcestershire sauce and 10ml (2tsp) English mustard. Cook for 10-15 minutes until thickened. Meanwhile make the burgers: In a bowl mix together 450g (1lb) lean minced beef with 30ml (2tbsp) tomato ketchup, 10ml (2tsp) English mustard and 10ml (2tsp) Worcestershire sauce. Season with pepper and mix well. Divide into 4 and shape into burgers. Cook on a preheated grill or barbecue for 4-6 minutes per side, until cooked through.
Feeds 4 Time to cook Approximately 15 minutes plus 30 minutes marinating. Take Lean lamb leg steaks, Honey, Wholegrain mustard, Cider vinegar & Garlic Fennel coleslaw: Fennel, Red onion, Cider vinegar, Wholegrain mustard & Olive oil Eat Serve in burger buns with the barbecue relish, lettuce and corn on the cob.
Make Cut 450g (1lb) lean lamb leg steaks into cubes and mix in a bowl with 45ml (3tbsp) honey, 15ml (1tbsp) wholegrain mustard, 15ml (1tbsp) cider vinegar and 1 clove garlic, crushed. Mix well, cover and refrigerate for approximately 30 minutes. Meanwhile make the fennel coleslaw: In a bowl place 1 bulb fennel, finely shredded, and 1 red onion, thinly sliced. Add 30ml (2tbsp) cider vinegar, 15ml (1tbsp) wholegrain mustard and 30ml (2tbsp) olive oil, mix well to combine. Thread the lamb cubes onto skewers and cook on preheated grill or barbecue for approximately 12-15 minutes, turning occasionally. Eat Serve the kebabs with the fennel coleslaw and flat bread.
Summertime and the livin’ is easy.
Beef steak with summer salsas Feeds 2 Time to cook Rare – 5 minutes Medium – 8 minutes Well done – 12 minutes Take Lean beef rump or sirloin steaks Strawberry salsa: Fresh strawberries, Balsamic vinegar & Black peppercorns Caper salsa: Capers, Gherkins, Garlic, Red wine vinegar, Lemon juice & Olive oil. Make Cook 2 lean beef rump or sirloin steaks according to preference on preheated grill or barbecue.
Meanwhile make the salsa of your choice. For the strawberry salsa: Mix together 8 fresh strawberries, sliced, 5ml (1tsp) balsamic vinegar and sprinkle with 2.5ml (1/2tsp) crushed black peppercorns. For the caper salsa: Mix together 45ml (3tbsp) capers, rinsed and chopped, 2 gherkins, chopped, 2 cloves garlic, crushed, 15ml (1tbsp) red wine vinegar, 15ml (1tbsp) lemon juice and 15ml (1tbsp) olive oil.
Eat Serve the steaks with either strawberry or caper salsa, new potatoes and a large mixed salad.
Tuck-in a grand day out
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Photo: Britain on View
a grand day out Once you’re ready to drop anchor for lunch you’ll find that summer lamb pasta and And where better to spend minty lamb burgers with it than strolling along the gooey cheese are just two Grand Union Canal or exploring of the recipes bursting with England from the water? fine summer ingredients.
What could be nicer than the lazy, hazy daze of summer?
Tuck-in a grand day out
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Summer lamb pasta ∆ Feeds 2 Time to cook Approximately 15 minutes Take Lean lamb leg steaks, Pasta ribbons, Oil, Asparagus, Courgette, Peas, Mint sauce & Honey Make In a pan of boiling water cook 150g (5oz) pasta ribbons until just cooked, drain well. Meanwhile in a wok or large pan heat 5ml (1tsp) oil and cook 225g (8oz) lean lamb leg steaks, cut into thin strips, for 3-4 minutes until browned. Add 50g (2oz) asparagus, 1 courgette, sliced, and 100g (4oz) peas, and cook for a further 3-4 minutes. Mix together 15ml (1tbsp) oil, 15ml (1tbsp) mint sauce and 15ml (1tbsp) honey and add to the pan with the cooked hot pasta. Mix thoroughly with the lamb and vegetables and heat for 1-2 minutes. Eat Serve straight away with some crusty bread.
Photo: Britain on View
The heart of the Grand Union Canal. From historic London through the Chiltern Hills, rural Northamptonshire and Warwickshire and into the suburbs of Birmingham, the picturesque Grand Union is the longest single canal in the country.
Burton on Trent Loughborough
Snareston Leicester Birmingham
Coventry Warwick
Northampton East Midlands Ring Warwickshire Ring The Grand Ring Return to Snareston
London
Tuck-in a grand day out
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Lamb cutlets with lemon & chive butter Feeds 2 Time to cook Approximately 15 minutes Take Lean lamb cutlets, Butter, Lemon zest, Chives & Black pepper
Meanwhile make the butter: Mix together 25g (1oz) butter, softened, with zest of 1 lemon, grated, 5ml (1tsp) chives, chopped, and 2.5ml (1/2tsp) black peppercorns, crushed. Place a spoonful of the butter over the lamb cutlets and allow to melt slightly before serving.
Make Take 4 lean lamb cutlets and cook on preheated grill or barbecue for 8-12 minutes.
Eat Serve with summer new potato salad and seasonal vegetables.
Minty lamb burgers with gooey cheese ◊ Feeds 4 Time to cook Approximately 12 minutes Take Lean minced lamb, Fresh mint or mint jelly & Brie cheese For minty yogurt: Low-fat natural yogurt & Fresh mint Make In a bowl mix together 450g (1lb) lean minced lamb with 30ml (2tbsp) fresh mint, chopped, or 30ml (2tbsp) mint jelly. Season with pepper and mix well. Divide into 4 and shape into burgers. Cook on preheated grill or barbecue for 4-6 minutes each side until cooked through. During the last 1-2 minutes of cooking time top each burger with 25g (1oz) brie cheese and allow to melt. Mix together 45ml (3tbsp) low-fat natural yogurt with 15ml (1tbsp) fresh mint, chopped, to make the minty yogurt.
Eat Serve the burgers on toasted ciabatta with roasted or barbecued peppers, drizzled with the minty yogurt.
Beef sandwich with blue cheese mayo ◊ Feeds 2 Take Cooked cold roast beef, Low-fat mayonnaise, Blue cheese – such as Blue Stilton or Shropshire blue, Garlic & Fresh bread Make Mix together 60ml (4tbsp) low-fat mayonnaise with 25g (1oz) blue cheese, crumbled, and 1 clove garlic, crushed. Take 4 slices fresh bread and spread with the blue cheese mayo. Top with 225g (8oz) cooked cold roast beef, thinly sliced. Sandwich together to make 2 sandwiches.
Eat Serve with watercress and sliced onion.
Summer breeze, makes me feel fine.
Tuck-in southerly breeze
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southerly breeze Wimbledon and Henley are two highlights on the English summer social calendar. But for more casual moments why not enjoy a picnic in the park or a punt along the river to find the perfect lunchtime spot? For more lazing in the sun moments at home or further afield try barbecued spatchcock lamb or our new take on the picnic loaf.
Tuck-in southerly breeze
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Photo: Kathy Mansfield, Britain on View
Photo: Britain on View
Photo: Britain on View
Photo: Britain on View
Beef, broad bean & horseradish salad ∆ Feeds 2 Time to cook Approximately 20 minutes Take Lean beef sirloin steaks (or cooked cold roast beef), New potatoes, Broad beans, Watercress, Crème fraiche & Horseradish sauce Make In a pan of boiling water cook 225g (8oz) new potatoes, cut in half, for 10-12 minutes until cooked through. During the last 5 minutes of cooking time add 175g (6oz) broad beans to the pan. Drain and leave to cool slightly. Meanwhile cook 2 lean beef sirloin steaks for approximately 8 minutes (for medium done). Alternatively serve the salad with slices of cooked, cold roast beef instead. Take 85g bag or bunch of watercress and arrange half on plates. Chop the other half of the watercress and mix with 8tbsp (120ml) crème fraiche and 15-30ml (1-2tbsp) horseradish sauce. Mix with the cooked potatoes and broad beans and serve spooned over the watercress.
Eat Serve the cooked beef sliced on top of the watercress salad with chunks of crusty bread.
A delicious summer twist on the classic English combination of beef and horseradish sauce.
Tuck-in northern promenades
22 Barbecued spatchcock lamb √ Feeds 4-6 Time to cook Approximately 40 minutes plus 1-2 hours marinating time Oven temperature: Gas mark 7, 220°C, 425°F Take Lean boned 1/2 lamb leg joint – either buy boned or ask your butcher to remove the bone OR buy boned shoulder lamb joint, Rosemary, Garlic & White wine
Picnic loaf ∞ Feeds 4-6 Take Cooked cold roast beef, Small bloomer loaf, Onion relish, Rocket leaves, Jar roasted peppers, Jar roasted aubergines, Sundried tomatoes & Red onion Make Take 1 small bloomer loaf and cut in half lengthways. Scoop out the bread in the middle of the loaf (you can use this as breadcrumbs in other recipes or freeze). Spread the inside of the bottom half with 90ml (6tbsp) onion relish, then layer with a large handful of rocket leaves, 150g (5oz) roasted peppers, 75g (3oz) roasted aubergines, 25g (1oz) sundried tomatoes, chopped, and 1 small red onion, sliced into rings. Top with 225g (8oz) cooked cold roast beef, sliced. Replace the lid of the loaf, wrap in foil or clingfilm and leave in the fridge for a few hours. Eat When ready to eat, unwrap and slice into chunks, with extra salad. Alternatively use cooked, cold roast lamb.
Make Take a lean boned 1/2 lamb leg joint or use a boned and rolled shoulder joint. Remove the string and lay flat. Place the flat joint into a dish and add 5 sprigs fresh rosemary and 3 cloves garlic, crushed. Rub into the lamb then pour over 150ml (1/4pt) white wine. Cover and leave to marinate in the fridge for 1-2 hours. Remove from the marinade and thread metal skewers criss crossing through the meat to keep flat. Cook on a lidded or covered barbecue – place flat onto the barbecue grid not too close to the coals, turning frequently for about 35-40 minutes. Alternatively place directly onto the shelf in a preheated oven (place a tray underneath to catch the drips) for about 35-40 minutes until browned on the outside and still a little pink in the centre.
Eat Serve cut into large chunks with potatoes and salad.
Tuck-in to a safe barbecue
• Always wash hands thoroughly before preparing food, after touching raw meat and before eating.
• Light the barbecue well in advance, making sure you use enough charcoal, and wait until it is glowing red (with a powdery grey surface) before cooking.
• Ensure all sausages and burgers are thoroughly cooked before serving (juices should run clear).
• Keep meat refrigerated for as long as possible before cooking.
Tuck-in to the right cut
• Make sure the chef doesn’t mix up the cooking utensils, boards or plates for raw and cooked meats – keep them separate. • Frequently wash with hot water or wipe with hygienic wipes the tongs or utensils used for turning meat during barbecuing.
All quality cuts of meat taste great from the barbecue. • With beef, try sirloin, rump or fillet steaks. • If lamb’s your favourite then you’ll love leg steaks, chump steaks, cutlets, chops or neck fillet.
Tuck-in timings Beef steaks Sirloin or Rump (2cm/ 3/4”) Rare – 5 minutes Medium – 8 minutes Well done – 12 minutes Fillet is thicker so cook for extra 1-2 minutes on each side Lamb steaks or chops 8 -12 minutes
Tuck-in marinades Create your own marinade using some of these flavours. • Lamb – fresh mint, rosemary, garlic, white wine • Beef – horseradish, mustard, peppercorns, fresh thyme, cider
English Beef and Lamb Executive, Graphic House, Ferrars Road, Huntingdon, Cambridgeshire, PE29 3EE.
Contact us on 0870 241 8465 www.eblex.org.uk 04/04
Location photography by David Leahy Recipe photography by Steve Lee Home Economists – Clare Greenstreet and Viv Gill