Tuck-in
Winning fayre from our home-grown enthusiasts Give your tastebuds the thyme of their life aromatic beef with orange and apricots
issue 6
Tuck-in to the flavours of England
Dig deep for flavour spring lamb stew Show me the honey hot seared beef salad with honey dressing
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Tuck-in to Quality Beef and Lamb The latest issue of Tuck-in celebrates the industry of home-grown produce enthusiasts and brings together a range of delicious beef and lamb recipes featuring produce found in allotments and gardens all across England. We would also like to take the opportunity to introduce you to another home-grown winner – the new Quality Standard Mark for Beef and Lamb.
We know that quality ingredients play an important part in preparing great tasting food, which is why all beef and lamb carrying the Quality Standard Mark is chosen according to a strict selection process to ensure it is succulent and tender. Quality Standard Beef and Lamb also provides you with high levels of confidence about the meat you are buying as it is produced to higher standards than required by law and is independently inspected at every stage from farm to meat counter.
In addition we realise that more and more people are interested in finding out where their food comes from, which is why the Quality Standard logo is designed also to tell you where your beef and lamb is from, with the flag in the bottom depicting its country of origin. You will find Quality Standard Beef and Lamb in good supermarkets and independent butchers so why not tuck into these fantastic recipes using Quality Standard Beef and Lamb and serve up a treat!
The Thyme Of Your Life Cooks have long relied on kitchen gardens brimming with herbs to add instant flavour to dishes. Rosemary, with its distinctive aromatic flavour, is one of the most prized and lends itself particularly well to roast meats, as does thyme.
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Mint and Lime Roast Lamb Aromatic Beef with Orange and Apricots Mustard and Herb Rubbed Leg of Lamb Steak with Sage and Brie and Balsamic Tomatoes
Show Me The Honey One of the earliest forms of sugar to be used in cooking, honey lends itself perfectly to sweet and savoury dishes alike. Here we've used it to glaze chops and add sweetness to a hot seared beef salad.
Dig deep PG 18 for flavour Allotments have always held an important role in urban and village life, especially during the two world wars when the population was urged to dig for victory. They are just as popular today as more and more people rediscover the delights of home-grown fruit and vegetables. Cooks find themselves spoilt for choice. Citrus Spiced Skewers Lamb and Vegetable Crumble Spring Lamb Stew Roast Rib of Beef with Coriander Seeds and Thyme
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Spiced Honey Chops Hot Seared Beef Salad with Honey Dressing Lamb with Honey, Apple and Chive Glaze Pan Fried Beef with Rhubarb & Chilli Compote
the thyme of your life Hailing from Leicestershire, Joan Read has a real love of the land and her herb garden is her pride and joy. Joan's interest in herbs is something that has inspired her whole family and resulted in her daughter, Jane, setting up her own herb growing business. Local fĂŞtes and shows see Joan manning the plant stall where she sells all kinds of herbs for charity. Equally adept in the kitchen, Joan's favourite dish is roast lamb with rosemary. We've added a couple more herbs to the recipes featured here and come up with Mint and Lime Roast Lamb and Steak with Sage and Brie.
Mint and Lime Roast Lamb ∞ This boneless rolled shoulder of lamb is an impressive sight for the dinner table and easy to carve too! Feeds 4-6 Time to cook Medium: 25 minutes per 450g (1lb) + 25 minutes Well done: 30 minutes per 450g (1lb) + 30 minutes Oven temperature Gas mark 4-5, 180-190°C, 350-375°F Take Lean boneless rolled lamb shoulder or mini shoulder joint, Mint jelly, Lime, Lamb stock, Gravy granules, Fresh mint
Make Season a 1kg (2.2lb) boneless rolled lamb shoulder joint or mini shoulder joint, and open roast for the calculated cooking time. 20 minutes before the end of the cooking time mix together 60ml (4tbsp) mint jelly and the zest and juice of 1 large lime and spoon or brush over the lamb. When cooked transfer the lamb onto a dish, cover with foil and allow to rest for 10-15 minutes. Meanwhile, prepare the gravy; skim off any excess fat from the roasting tin and discard. Add 500ml (18floz) light lamb stock (made with 1/2 stock cube) and stir well to remove any juices and sediment from the bottom of the tin. Strain into a saucepan, bring to the boil and stir in 15ml (1tbsp) gravy granules. Simmer for 2-3 minutes until thickened and stir in 15ml (1tbsp) freshly chopped mint.
Eat Serve with roast potatoes, purple sprouting broccoli and any remaining mint and lime jelly.
Aromatic Beef with Orange and Apricots Feeds 4 Time to cook Approximately 11/2 -2 hours, plus optional marinating time Oven temperature Gas mark 4-5, 180-190°C, 350-375°F Take Lean braising or topside steak, Fennel seeds, Ground coriander, Fresh thyme, Garlic, Onions, Carrots, Dried apricots, Orange juice, Celery, Red wine, Red wine vinegar, Oil, Plain flour, Tomato purée, Beef stock, Button mushrooms Make In a large bowl mix together 450g (1lb) lean braising or topside steak, cubed with 5ml (1tsp) fennel seeds, 5ml (1tsp) ground coriander, 2 sprigs fresh thyme, 1 garlic clove, peeled and finely chopped, 2 small onions, peeled and sliced, 2 carrots, peeled and roughly chopped, 50g (2oz) semi-dried apricots, 50ml (2floz) orange juice, 2 celery sticks, roughly chopped, 100ml (31/2 floz) good red wine, 30ml (2tbsp) red wine vinegar and seasoning. If possible leave to marinate in the refrigerator for 2 hours or overnight.
Drain the marinade mixture and reserve. Heat 30ml (2tbsp) oil in a medium-sized casserole or ovenproof dish and brown the meat with the vegetables. Stir in 30ml (2tbsp) plain flour, the reserved marinade, 15ml (1tbsp) tomato purée, 850ml (11/2pts) beef stock, and bring to the boil. Add 175g (6oz) button mushrooms, halved, if preferred. Transfer to a preheated oven and cook for 11/2-2 hours, stirring occasionally, or until the meat is tender. Eat Serve with herb mash and spring greens.
Tuck-in the thyme of your life
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Mustard and Herb Rubbed Leg of Lamb Feeds 4-6 Time to cook Medium: 25 minutes per 450g (1lb) + 25 minutes Well done: 30 minutes per 450g (1lb) + 30 minutes Oven temperature Gas mark 4-5, 180-190째C, 350-375째F Take Lean leg of lamb, Wholegrain mustard, English mustard, Garlic, Fresh rosemary, Fresh thyme, Oil, Potatoes, Carrots, Red peppers Make Using a sharp knife make deep incisions all over a 1kg (2.2lb) lean leg of lamb joint. Mix together 60ml (4tbsp) wholegrain mustard and 60ml (4tbsp) English mustard
with 2 fat garlic cloves, peeled and finely chopped, 4 sprigs fresh rosemary, finely chopped and 6 sprigs fresh thyme leaves. Rub over the lamb and season. If time allows cover and leave in a refrigerator for at least 30 minutes. Place the joint in a large roasting tray and drizzle with 30ml (2tbsp) olive oil. Roast uncovered for the calculated cooking time. Cover with foil if browning too quickly. Roughly chop 675-900g (11/2-2lbs) potatoes, peeled, 3 large carrots, peeled, halved and cut in four lengthways and 2 red peppers, cored, deseeded and cut into large chunks with 3-4 extra thyme sprigs. Add to the lamb 60 minutes before the end of the cooking time, coat in the lamb juices and roast.
Eat Serve the lamb whole or sliced with the vegetables.
Steak with Sage and Brie ◊ Personalise this mouth-watering steak recipe by adding your own favourite chutney. Feeds 2 Time to cook Rare: 21/2 minutes on each side Medium: 4 minutes on each side Well done: 6 minutes on each side Take Lean beef rump or sirloin steak, Rustic country bread, Fruit chutney, Olive oil, Garlic, Fresh sage, Brie Make Lightly toast 2 slices of rustic country bread. Spread with 10ml (2tsp) fruit chutney of your choice. Meanwhile, heat 15-30ml (1-2tbsp) olive oil in a pan and fry 1 small garlic clove, peeled and finely sliced and a small handful of sage leaves (reserving a few fresh leaves for garnish) for 1 minute. Season 2 lean beef rump or sirloin steaks and cook according to preference with the garlic and sage leaves. Arrange the steaks onto the bread slices. Slice 50g (2oz) Brie into slices and place on top of the steaks. Place under a hot grill for 2-3 minutes, or until the cheese melts. Season with black pepper and garnish with the remaining sage leaves. Eat Serve with roasted balsamic tomatoes.
Roasted Balsamic Tomatoes ∆ Time to cook Approximately 15-20 minutes Oven temperature Gas mark 6, 200°C, 400°F Take Tomatoes, Balsamic vinegar, Extra virgin olive oil Make Cut 4 medium sized tomatoes in half and place onto a non-stick baking tray. Drizzle 30ml (2tbsp) balsamic vinegar and 30ml (2tbsp) extra virgin olive oil over the tomatoes. Season and roast in a preheated oven for 15-20 minutes.
Tuck-in show me the honey
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show me the honey Beekeeping is what first brought Claire and Adrian Waring together and their love of apiary has seen their original colony of bees at the bottom of the garden grow to four honey-producing hives. 52258
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Bees are a lifelong passion for both of them and Claire is the first woman to hold the prestigious post of General Secretary of the British Beekeepers' Association. Sweet-toothed Adrian advocates adding honey to stir-fries and is a fan of using it as a glaze for meats – as we've done here with Spiced Honey Chops. Elsewhere you'll find Pan-Fried Beef with a Rhubarb & Chilli Compote sweetened with honey, while Lamb chops are given a makeover with a Honey, Apple and Chive Glaze. All in all we think these recipes are the bee's knees!
Hot Seared Beef Salad with Honey Dressing â—Š Feeds 4 Time to cook Rare: 21/2 minutes on each side Medium: 4 minutes on each side Well done: 6 minutes on each side Take Lean beef rump or sirloin steak, New potatoes, Cucumber, Flat leaf parsley, Flaked almonds or Pinenuts, toasted, Extra virgin olive oil, Sherry vinegar, Runny honey, Mixed salad leaves, Cherry tomatoes Make Cook 375g (12oz) new potatoes, peeled and halved, in boiling salted water for 10-15 minutes, or until tender. Drain and set aside. Slice 1 medium cucumber into a large bowl with 45ml (3tbsp) freshly chopped flat leaf parsley and 40g (11/2oz) flaked almonds or pinenuts, toasted. Add the warm potatoes. To prepare the dressing, in a small bowl whisk together 60ml (4tbsp) extra virgin olive oil, 30ml (2tbsp) sherry vinegar, 30ml (2tbsp) runny honey and season. Heat 15ml (1tbsp) extra virgin olive oil in a pan and fry 450g (1lb) lean beef rump or sirloin steaks according to preference. Season and set aside to rest for 5-10 minutes.
Spiced Honey Chops ∞ A quick and tasty mix of aromatic honey, spiced with ginger, garlic and chilli to tantalise your taste buds. Feeds 4 Time to cook Approximately 6-8 minutes on each side
Cut the beef into 5cm (2in) strips and add to the remaining salad ingredients. Pour any of the beef juices from the pan into the salad dressing.
Take Lean lamb cutlets, chops or leg steaks, Runny honey, Fresh root ginger, Garlic, Soy sauce, Dried chilli flakes, Oil
Take a 100g bag of mixed salad leaves and arrange on a large plate, scatter 8 cherry tomatoes, halved over the salad leaves and spoon over half the dressing.
Make In a large bowl mix together 90ml (6tbsp) runny honey, 1cm (1/2in) piece fresh root ginger, peeled and finely chopped, 1 garlic clove, peeled and finely chopped, 30ml (2tbsp) soy sauce, 1.25ml (1/4tsp) dried chilli flakes, 15ml (1tbsp) oil. Season. Brush 8 lean lamb cutlets, chops or leg steaks with the sauce.
Eat Pile the beef and potato salad over the salad leaves. Drizzle with the remaining dressing and garnish with sprigs of extra flat leaf parsley before serving.
Grill on a rack or barbecue for 6-8 minutes on each side on a moderate heat, basting occasionally with the remaining sauce.
Eat Serve the cutlets with stir-fried noodles, vegetables and any remaining sauce.
Tuck-in show me the honey
16 Lamb with Honey, Apple and Chive Glaze Spread this glaze onto plump loin chops for a flavour you'll want to savour. Feeds 3-4 Time to cook Approximately 55 minutes 1 hour 10 minutes Oven temperature Gas mark 6, 200째C, 400째F Take Lean lamb loin chops or cutlets, Apple juice, Apple sauce, Set honey, Parsnips, Red onions, Oil, Fresh chives
Make Place 300ml (1/2 pt) apple juice into a pan and add 60ml (4tbsp) prepared apple sauce and 30ml (2tbsp) set honey. Bring to the boil and simmer rapidly for 20-25 minutes until reduced to 150ml (1/4 pt). Set aside to cool slightly. Peel 450g (1lb) medium-sized parsnips, cut in half and place into a large nonstick roasting pan. Add 2 medium red onions, peeled and cut into wedges, to the parsnips. Drizzle over 45ml (3tbsp) olive oil. Season 6-8 lean loin chops or cutlets and add to the vegetables. Mix 30ml (2tbsp) freshly chopped chives into the apple glaze and brush over the chops or cutlets. Bake for 35-45 minutes, turning once and basting with any remaining glaze.
Eat Serve with the roasted parsnips and onions, any remaining glaze and a fresh green salad.
Pan Fried Beef with Rhubarb & Chilli Compote ∆ A simple but delicious combination – You'll definitely want a second helping!
Feeds 4 Time to cook Rare: 21/2 minutes on each side Medium: 4 minutes on each side Well done: 6 minutes on each side Take Lean beef rump or sirloin steak, Oil, Butter Make Heat 15ml (1tbsp) oil and 25g (1oz) butter in a non-stick or griddle pan. Season 4 lean beef rump or sirloin steaks and fry the steaks over a medium heat according to preference. Eat Serve the steaks with a spoonful of the compote (hot or cold), mini jacket potatoes and fresh watercress leaves. Serve any remaining compote separately.
Rhubarb and Chilli Compote Time to cook Approximately 25 minutes Take Oil, Red onion, Dried red chillies, (optional), Demerara or soft light brown sugar, Set or runny honey, Balsamic vinegar, Fresh rhubarb Make Heat 15ml (1tbsp) oil in a pan. Add 1 small red onion, peeled and finely chopped and 5ml (1tsp) dried red chillies, (optional) over a low heat for 5 minutes. Add 50g (2oz) demerara or soft light brown sugar and 45-60ml (3-4tbsp) set or runny honey and 30ml (2tbsp) balsamic vinegar and continue to cook over a low heat for 23 minutes, or until the sugar has dissolved. Add 450g (1lb) fresh rhubarb, trimmed and sliced, to the pan. Cover and cook over a low heat for 8-10 minutes or until the rhubarb is tender, stirring occasionally. Remove the rhubarb from the syrup with a slotted spoon and set aside.
Note This compote is great served with cold roast meats and keeps well in the refrigerator for about 4 days.
Boil the syrup rapidly for 3-4 minutes until reduced to a sticky glaze, return the rhubarb to the pan, season to taste and set aside until required.
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dig deep for flavour A keen allotment gardener for more than thirty years, retired scientist, John Boyle has picked up numerous trophies at his local show for the prize vegetables grown on his plot in Northenden, near Manchester.
But it's not just about the glory – John's talents mean his whole family reap the benefit as he supplies them with all their fresh produce, while any spare time is taken up with showing school groups round the allotment. His favourite vegetables are leeks and beans, and here we've included them in our Spring Lamb Stew, along with baby turnips and carrots. Alternatively, Roast Rib of Beef with Coriander and Thyme with a Parsnip and Potato Gratin makes a winning combination.
Tuck-in dig deep for flavour
20 Citrus Spiced Skewers â—Š Feeds 4 Time to cook 20 minutes marinating, plus: Rare: 3-4 minutes on each side Medium: 4-5 minutes on each side Well done: 6-7 minutes on each side Take Lean beef sirloin, rump or topside steaks, Paprika, Lemons, Dried oregano, Ground cumin, Olive oil, Greek yoghurt, Fresh mint, Watercress or Rocket leaves, Fennel bulb, Cucumber, Fresh lime
Make Cut 450g (1lb) lean beef sirloin, rump or topside steaks into large cubes and thread onto 4 short metal or wooden skewers. In a small bowl mix together 15ml (1tbsp) paprika, grated zest of 1 lemon, 5ml (1tsp) oregano, 2.5ml (1/2tsp) ground cumin with 60ml (4tbsp) olive oil and brush over the skewers. If time allows, marinate in the refrigerator for 20 minutes. For the yoghurt dressing, mix together 60ml (4tbsp) Greek yoghurt, and the grated zest and juice of 1/2 lemon and a small handful of freshly chopped mint. Season. For the salad, mix together 100g bag watercress or rocket leaves, 1 fennel bulb, finely sliced, and 1 small cucumber, chopped. Toss with 15-30ml (1-2tbsp) olive oil and the juice of 1 lime. Season and chill until required. Grill on a rack or barbecue according to preference under a moderate heat.
Eat Serve the skewers with the salad, yoghurt dressing and potato wedges. Note If you use wooden skewers soak them in cold water for at least 20 minutes before use to prevent charring.
Lamb and Vegetable Crumble Who said crumbles had to be sweet! This savoury cheese crumble is the perfect topping for minced spring lamb. Feeds 4 Time to cook Approximately 25-30 minutes Oven temperature Gas mark 4-5, 180-190°C, 350-375°F Take Lean minced lamb, Oil, Celery, Onions, Carrots, Fresh rosemary, Plain flour, Tomato purée, Worcestershire sauce, Lamb stock, Sweetcorn, Plain wholemeal flour, Plain flour, Butter, Mature Cheddar cheese (or similar), Fresh chives. Make Heat 15ml (1tbsp) oil in a large pan and cook 450g (1lb) lean minced lamb, over a moderate heat for 5-8 minutes until brown. Add 1 stick celery, finely chopped, 2 medium onions, peeled and finely chopped, 2 carrots, peeled and diced and cook for 5 minutes. Add 1 large sprig of rosemary, finely chopped.
Stir in 30ml (2tbsp) plain flour, 45ml (3tbsp) tomato purée, 45ml (3tbsp) Worcestershire sauce, 425ml (3/4pt) lamb stock and seasoning. Bring to the boil and reduce the heat. Add one can, approximately 198g of sweetcorn, drained. Spoon the mixture into a 1.2L (2pt) ovenproof dish or four 300ml (1/2 pt) individual dishes. Meanwhile, place 75g (3oz) plain wholemeal flour and 75g (3oz) plain flour into a large bowl. Rub in 75g (3oz) butter, cubed, until the mixture resembles fine breadcrumbs. Stir in 100g (4oz) mature Cheddar cheese, grated and 30-45ml (2-3tbsp) freshly chopped chives. Bake the crumble for 25-30 minutes, if using one dish, or for 15-20 minutes if using four dishes, until bubbling.
Eat Serve with new potatoes and green vegetables.
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Spring Lamb Stew An all in one dish – ideal for a chilly spring evening. Feeds 6 Time to cook Approximately 11/2 hours Take Lean boneless lamb shoulder, Bay leaf, Fresh thyme, Onion, Leeks, Garlic, Baby carrots, Baby turnips, Baby onions or shallots, Baby or small leeks, White wine, (dry or medium), Lamb stock, Dwarf or French beans, Peas or petit pois, Fresh parsley or chervil Make Place 1kg (2.2lb) boneless lamb shoulder, cubed, into a large pan with 2 bay leaves, 4 sprigs of fresh thyme, 1 onion, peeled and cut into four, 1 leek, roughly chopped, 3 garlic cloves, peeled and crushed, seasoning and 1.2L (2pts) cold water, to cover. Bring to the boil, reduce the heat and simmer over a low heat for 1 hour, skimming regularly, if required. Remove from the heat and cool slightly.
Transfer the cubes of lamb to a large, ovenproof casserole dish and strain the vegetable liquor over the lamb. Discard the vegetables and herbs. Add 200g (7oz) baby carrots, scraped and halved if large, 200g (7oz) baby turnips, scraped and quartered, if large, 200g (7oz) baby onions, or shallots, peeled, 200g (7oz) baby or small leeks, halved, 200ml (7floz) white wine and 200ml (7floz) lamb stock. Bring to the boil, reduce the heat and simmer for 15 minutes. Add 200g (7oz) dwarf or French beans, trimmed and cook for a further 3-4 minutes. Add 200g (7oz) frozen peas or petit pois and cook for a further 2 minutes, or until the vegetables are cooked. Eat Season and garnish with 30ml (2tbsp) freshly chopped parsley or chervil and serve with plenty of rustic crusty bread to soak up the juices.
Note The stew can be cooled and kept in the refrigerator for up to 24 hours and reheated until piping hot.
Roast Rib of Beef with Coriander seeds and Thyme ◊ A truly celebratory feast of beef. Feeds 4-6 Time to cook Rare: 20 minutes per 450g (1lb) + 20 minutes Medium: 25 minutes per 450g (1lb) + 25 minutes Well done: 30 minutes per 450g (1lb) + 30 minutes Oven temperature Gas mark 4-5, 180-190°C, 350-375°F Take Lean beef rib joint, bone-in or boneless topside or sirloin beef joint, Butter, Fresh thyme, Coriander seeds, Shallots, Large whole garlic bulbs Gravy Beef stock, Gravy granules, Dark brown sugar, Worcestershire sauce Make In a small bowl mix 50g (2oz) softened butter with 30ml (2tbsp) fresh thyme leaves and 20ml (4tsp) crushed coriander seeds. Season. Spread the mixture over a 1.3kg (3lb) lean beef rib joint and roast uncovered for the calculated cooking time, basting well with the beef juices. Cover the bones with foil if browning too quickly. During the last 35-40 minutes of cooking add 300g (101/2 oz) whole shallots, peeled and 2 large garlic bulbs, cut in half horizontally.
Parsnip and Potato Gratin
Remove the beef, shallots and garlic from the pan, cover loosely with foil and allow to rest for 10-15 minutes.
Take Potatoes, Large parsnips, Butter, Fresh thyme leaves, Double cream, Cheese
Meanwhile, prepare the gravy; skim off any excess fat from the roasting tin, leaving about 45-60ml (3-4tbsp) of the rich, beefy juices. Add 500ml (18floz) beef stock and bring to the boil. Strain into a pan, add 15ml (1tbsp) gravy granules, reduce the heat and simmer gently for 2-3 minutes, stirring frequently until thickened. Season, if required and add a large pinch of dark brown sugar and a dash of Worcestershire sauce, to taste. Eat Serve with the shallots and garlic, seasonal vegetables and a parsnip and potato gratin.
Time to cook 20-25 minutes Oven temperature Gas mark 6, 200°C, 400°F.
Make Peel and parboil 675g-900g (11/2-2lb) potatoes and parsnips for 10-15 minutes. Drain, set aside to cool and slice. Grease a 1.2L (2pt) ovenproof dish with 25g (1oz) butter and arrange the potatoes and parsnips in layers, seasoning well. Scatter over 15ml (1tbsp) fresh thyme leaves, pour over 600ml (1pt) hot double cream, and top with 25-50g (1-2oz) cheese, grated. Bake in a preheated oven for 20-25 minutes until bubbling and golden brown.
Contact us at georginae@eblex.org.uk or visit www.tuck-in.com English Beef and Lamb Executive, Graphic House, Ferrars Road, Huntingdon, Cambridgeshire, PE29 3EE. 0870 241 8465
Location photography by David Leahy Recipe photography by Steve Lee Home Economist: Denise Spencer-Walker 03/05