Tuck-in 8 - Autumn 2005

Tuck-in

The Generation Game Happy Families Roast lamb with lemon thyme

Granny knows best Oxtail with herby dumplings Student Fare Mum’s special chilli

issue 8

Tuck-in to our family favourites

It’s a family affair…

Nothing beats the taste of home cooking.

Whether it’s a dish passed down from granny or the children’s favourite tea time treat, we all have family favourites that bring happiness and comfort as soon as we smell them cooking.

In this issue of Tuck-in we’ve put together a family tree of recipes inspired by students living in Nottingham, family life in Surrey and a grandmother’s kitchen secrets from Lancashire.

From a Thai lamb curry to spice up family mealtimes to steak with balsamic sauce for when it’s just the two of you, this issue of Tuck-in has something to suit all tastes and ages.

Whatever the occasion, be it a quick bite to eat mid-week, or a leisurely family lunch, ensure that your beef and lamb carries the Quality Standard Mark. Available in supermarkets and independent butchers, all meat carrying the Mark is chosen according to a strict selection process to ensure the meat that you buy is consistently succulent and tender. Just look for the patchwork field logo for Quality Standard beef and lamb.

Tuck-in recipes perfect when‌

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Student Union All mum’s worry that their little angels won’t eat properly when they finally fly the nest or head off to college. Make sure kids keep themselves top of the class with quick, easy and healthy dishes such as…

Mum’s Special Chilli Budget Bolognese Lamb and Broccoli Bake Steak Sandwich with Salsa Verde

PG

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Mum’s the word Everyone loves getting together for a family dinner cooked by mum or dad. With family meals becoming more adventurous here are some recipes to get everyone’s mouth watering…

Meatballs with Redcurrant Sauce Thai Lamb Curry Roast Lamb with Lemon Thyme Steak with Balsamic Sauce PG

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Granny’s greatest hits Sometimes Granny does know best, especially when it comes to rustling up something delicious in the kitchen. Why not enjoy some of these taste sensations inspired by her cookbook…

Lamb and Lentil Soup Braised Lamb Shanks with Chick peas Sweet Lamb Pie Oxtail with Dumplings

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Student Union Studying at Nottingham University, Tom and his mates love to cook up a storm in their shared kitchen.

Before leaving home, Tom’s mum packed him up with a survival kit of food and a number of his favourite family recipes to keep him in good health and away from the take-away each night!

Tom and his mates not only enjoy turning their talents to a bit of culinary creativity, they also like to pop into their local butchers to do a bit of meaty revision and pick up quality cuts that won’t break the bank. Their favourite student grub includes Tom’s mum’s fiery chilli served with rice and budget bolognese, which is great for any occasion!

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08 Budget Bolognese â—Š Feeds 2 Time to cook Approximately 20-25 minutes Take 225g (8oz) lean minced beef or lamb 175g (6oz) dried pasta shapes 15ml (1tbsp) sunflower oil 1 small onion, peeled and finely chopped 1 x 200g can baked beans 150ml (1/4 pint) hot, good beef stock Dash Tabasco or sweet chilli sauce 45ml (3tbsp) tomato ketchup Salt and pepper 25g (1oz) Cheddar or mozzarella cheese, grated Make Cook the pasta according to the packet instructions, drain and set aside.

Meanwhile, heat the oil in a large pan and brown the mince and onion for 5 minutes.

Add the beans, stock, Tabasco or chilli sauce, ketchup and seasoning. Reduce the heat, cover and cook for a further 20 minutes. Stir in the cooked pasta.

Transfer to 2 heatproof dishes, sprinkle over the cheese and serve immediately or alternatively pop under a preheated grill and heat until the cheese melts.

Eat Serve with garlic or ciabatta bread

Mum’s Special Chilli The classic Mexican combination of rich, dark chocolate and beef gives this dish an unforgettably smooth, mouth-watering texture.

Feeds 6 Time to cook Approximately 11/2 hours

Take 450g (1lb) lean braising or stewing beef cubes* 15-30ml (1-2tbsp) sunflower oil 450g (1lb) onions, peeled and finely chopped 2 garlic cloves, peeled and crushed 5ml (1tsp) ground cinnamon 5ml (1tsp) ground cumin 5ml (1tsp) dried oregano 15ml (1tbsp) red chilli flakes 1 small red pepper, deseeded and chopped 100g (4oz) mushrooms, sliced 2 x 400g cans red kidney beans 2 x 400g cans chopped tomatoes 30ml (2tbsp) tomato purĂŠe Dash Worcestershire sauce 100g (4oz) plain chocolate, broken into small pieces Salt and pepper Freshly chopped flat leaf parsley, to garnish

Make Heat the oil in a large frying pan and brown the meat, in batches for 4-5 minutes.

Transfer to a large heatproof casserole dish and return to the hob.

Add the onion and garlic to the pan and cook for a further 2-3 minutes. Stir in the spices and cook for 1-2 minutes. Add to the casserole with the remaining ingredients except the parsley, season and bring to the boil. Reduce the heat, cover and cook for 11/2 hours, stirring occasionally.

Eat Garnish with freshly chopped parsley and serve with potato wedges and courgettes. *Suitable cuts include braising steak, e.g. chuck and blade or stewing cubes, e.g. shin and leg.

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Steak Sandwich with Salsa Verde Celebrate a special occasion, or end of term with a treat of a nice juicy steak sandwich. Minute steaks get top marks for taste and value!

Feeds 2 Time to cook Approximately 4-8 minutes Take 2-4 thin cut sirloin or minute steaks 1 garlic clove, peeled and crushed 1 large handful freshly chopped parsley 1 small bunch fresh basil leaves 1 small bunch fresh mint leaves 5ml (1tsp) capers, optional 5ml (1tsp) lemon juice 45ml (3tbsp) olive oil Salt and pepper 2 small baguettes or ciabatta bread, cut in half 1/4 cucumber, peeled and sliced 1 large tomato, sliced

Make Prepare the salsa verde: put the garlic, herbs, capers, if used, and lemon juice into blender with 30ml (2tbsp) olive oil. Blend together until coarsely chopped. Season.

Heat the remaining oil in a pan and cook the steaks for 2-4 minutes on each side.

Lay the steaks over the salad and top with the remaining bread.

Spread the salsa verde evenly on to the bread and garnish with the cucumber and tomato slices.

Eat Serve immediately with chunky chips.

Tip Store any remaining salsa verde in the fridge for up to 3 days, or for extra speed use a jar of prepared salsa verde or pesto sauce.

Try this recipe with your favourite bread.

Lamb and Broccoli Bake ◊ Make the most of any Sunday leftovers with this quick and easy dish made with juicy lamb and tender broccoli in a delicious white sauce.

Feeds 4-6 Time to cook Approximately 25 minutes Oven temperature Gas mark 4-5, 180-190°C, 350-375°F Take 1kg (2.2lb) cooked roast lamb, cubed 375g (12oz) broccoli, cut into florets or small pieces, or any vegetable mix 25g (1oz) butter 25g (1oz) plain flour 600ml (1pint) milk Salt and pepper Pinch ground nutmeg 15ml (1tbsp) sunflower oil 1 small onion, peeled and finely chopped 75g (3oz) fresh or dried breadcrumbs 30ml (2tbsp) freshly chopped flat leaf parsley 30ml (2tbsp) freshly chopped rosemary Make Cook the broccoli in a large pan of boiling water for 2-3 minutes. Refresh in cold water, drain and set aside.

To make the white sauce: melt the butter in a saucepan over a low heat. Add the flour and cook for 1-2 minutes, stirring continuously. Remove from the heat and slowly stir in the milk. Bring to the boil; reduce the heat and simmer, stirring until thickened. Season and add the nutmeg.

Heat the oil in a large pan and cook the onion for 1-2 minutes or until soft.

Add the lamb and warm through for 2-3 minutes. Add the broccoli and white sauce. Spoon into a 1.2L (2pint) ovenproof dish.

Mix together the breadcrumbs and herbs, sprinkle over the lamb and bake in a preheated oven for 20-25 minutes until golden brown.

Eat Serve with mixed vegetables.

Tip For extra convenience buy a ready-made white sauce and replace fresh herbs with dried.

For a treat add 60ml (4tbsp) single cream to the white sauce.

mum’s the word With their large family Donna and her husband Matthew love nothing more than sitting down to a big family lunch at their home in Surrey.

With hungry mouths to feed both Donna and Matthew enjoy encouraging their children to get involved in preparing the meal – from buying the ingredients to helping out in the kitchen.

Max and Charlie, the two youngest of the bunch, love everything their parents cook but their current favourites are their mum’s meatballs with sweet and juicy redcurrant sauce served with pasta and dad’s succulent roast lamb with tangy lemon thyme and crispy roast potatoes.

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Roast Lamb with Lemon Thyme Feeds 6 Time to cook Medium: 25 minutes per 450g (1lb) plus 25 minutes Well done: 30 minutes per 450g (1lb) plus 30 minutes Oven temperature Gas mark 4-5, 180-190°C, 350-375°F Take 1.3kg (3lb) lean lamb leg joint Salt and pepper 30ml (2tbsp) olive oil Peeled zest of 2 lemons, cut into small pieces Large bunch lemon thyme 450g (1lb) small leeks, cut into chunks 450g (1lb) medium parsnips, peeled and cut in half lengthways Gravy 15ml (1tbsp) plain flour 150ml (1/4pint) white wine 600ml (1pint) hot, good lamb stock Make Place the joint on a chopping board, make several slits over the joint, season well and rub with the olive oil. Mix together

the lemon zest and thyme and stuff into the slits of the joint.

Place on a rack in a non-stick roasting tin and open roast in a preheated oven for the calculated cooking time, basting occasionally with any lamb juices.

During the last 40 minutes of cooking add the leeks and parsnips to the base of the tin with a little stock and position the joint on top.

Remove the lamb and vegetables from the tin, wrap loosely with foil and keep warm.

To make the gravy: spoon off any excess fat from the tin and discard. Place the tin over a medium heat and sprinkle over 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 sediment.

Add the remaining stock, adjust the seasoning, bring to the boil, reduce the heat and simmer, stirring frequently for 8-10 minutes or until thickened to a well-flavoured gravy. Strain before serving, if required.

Eat Serve with roast or mashed potatoes.

Meatballs with Redcurrant Sauce ◊ Why not get your own little helpers to shape the meatballs for a meal loved by all ages?

Feeds 4 Time to cook 25-30 minutes Take 450g (1lb) lean minced lamb or beef Salt and pepper 10ml (2tsp) dried oregano or marjoram 15ml (1tbsp) pitted black olives, finely chopped 15-30ml (1-2tbsp) sunflower oil 600ml (1pint) prepared light gravy or hot, good beef stock 30ml (2tbsp) redcurrant jelly or cranberry sauce 60ml (4tbsp) double cream or crème fraîche 375g (12oz) fresh or dried tagliatelle or fettuccine Freshly chopped sage leaves, to garnish Make In a large bowl mix together the mince, seasoning, herbs and olives. Shape into 12 meatballs. Heat the oil in a large non-stick pan and cook the meatballs in batches for 15-20 minutes, turning occasionally until cooked and any meat juices run clear.

Meanwhile, cook the pasta according to the packet instructions.

Remove the meatballs and keep warm.

Leave about 5ml (1tsp) oil in the pan, add the gravy or stock and stir in the redcurrant jelly or cranberry sauce. Bring to the boil, reduce the heat and stir in the cream or crème fraîche. Reduce the heat and simmer for 1-2 minutes before returning the meatballs to the pan with any meat juices.

Eat Toss the meatballs in the pasta, garnish with the sage leaves and serve with a mixed green salad.

Thai Lamb Curry â—Š Feeds 6 Time to cook 30-40 minutes plus marinating time Take 675g (11/2lb) lean boneless lamb leg, shoulder or neck fillet, cut into 5cm (2inch) cubes 15ml (1tbsp) sunflower oil 1 x 400g can coconut milk Green curry paste 4 spring onions, sliced 2 green or red chillies, deseeded and finely sliced 2 garlic cloves, peeled and crushed 2.5cm (1inch) piece fresh root ginger, peeled and finely chopped 15ml (1tbsp) coriander seeds, finely crushed 2 fresh lemongrass stalks (available at all good supermarkets), finely sliced Large handful fresh coriander leaves Large handful fresh basil leaves Salt and pepper 30ml (2tbsp) sunflower oil Extra sliced chillies or fresh coriander leaves, to garnish Make Place all the curry paste ingredients except the garnish into a blender and blend together until smooth. Transfer to a large bowl, add the lamb and mix to combine with the paste.

Cover and marinate in the fridge for 30 minutes or overnight.

Heat the oil in a large pan or wok and add the lamb and curry paste. Bring to the boil, stirring occasionally, reduce the heat, cover and simmer for 35-40 minutes until the meat is tender. Add the coconut milk and simmer for a further 5-7 minutes.

Eat Garnish with sliced chillies, spring onions or extra coriander leaves and serve with plain basmati rice and wilted spinach leaves.

Tip If preferred use a jar of prepared Thai green curry sauce.

Steak with Balsamic Sauce

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Take advantage of some quiet time together with this perfect meal for two. Make it really special by using the best fillet steak.

Feeds 2 Time to cook Based on a 2cm (3â „4 inch) steak: Rare: 21â „ 2 minutes on each side Medium: 4 minutes on each side Well done: 6 minutes on each side Take 2 lean beef sirloin, rib-eye, rump, or fillet steaks 15-30ml (1-2tbsp) olive oil Salt and pepper 60ml (4tbsp) good, aged balsamic vinegar 50g (2oz) butter, cubed Fresh chives, to garnish, optional

Make Heat the oil in a medium non-stick pan.

Season the steaks and cook according to preference. Remove the steaks from the pan and keep warm.

Stir in the balsamic vinegar and whisk in the butter, a little at a time until the sauce is smooth and glossy.

Eat Arrange the steaks on a plate, garnish with chives, if used, and serve with the sauce, new or rosti potatoes and seasonal vegetables.

Tip Increase the cooking time by 1-2 minutes on each side if using fillet steaks.

Granny’s greatest hits Mavis’s children grew up on her delicious home-cooked meals and now the family favourites are in demand from granddaughter Lauren.

Lauren loves helping her granny in the kitchen and especially enjoys rolling out the pastry for her ultimate choice - sweet lamb pie!

Other specialities of Mavis and her family include tender lamb shanks served with chick peas and delicious lamb and lentil soup which they love eating in front of the TV when it’s cold outside.

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Lamb and Lentil Soup This hearty soup uses slow-cooked lamb for extra flavour and is sure to warm you up on chillier nights. Or why not use mutton as a great alternative?

Feeds 4 Time to cook 2 hours Take 675g (11â „2lb) stewing lamb* Salt and pepper 30ml (2tbsp) sunflower oil 2 medium onions, peeled and chopped 100g (4oz) red lentils, rinsed 600ml (1pint) hot, good lamb stock 1 large sprig rosemary, roughly chopped 4 sprigs fresh thyme leaves 225g (8oz) carrots, peeled and sliced 225g (8oz) swede, peeled and roughly chopped Make Season the lamb. Heat the oil in a large frying pan and brown the lamb in batches for 4-5 minutes. Add the onions and cook for 1-2 minutes. Add the lentils, stock, rosemary and half the thyme leaves.

Bring to the boil, reduce the heat and transfer to a large heatproof dish. Cover and cook for 2 hours or until the meat is tender.

1 hour before the end of the cooking time add the carrots and swede. Transfer the meat to a plate, remove any bones (if present) and return the meat to the soup.

Eat Garnish with the remaining fresh thyme leaves and serve with crusty bread. *Suitable cuts include lamb neck and shoulder.

Oxtail with Herb Dumplings ∞ A classic cut experiencing a revival!

Feeds 4 Time to cook 3-31⁄ 2 hours Oven temperature Gas mark 3, 170°C, 325°F Take 1.3kg (3lb) oxtail pieces 30ml (2tbsp) plain flour mixed with 10ml (2tsp) English mustard powder Salt and pepper 30ml (2tbsp) sunflower oil 1 large onion, peeled and sliced 600ml (1pint) stout or brown ale 300ml (1⁄ 2 pint) water Zest of 1 orange 2 bay leaves 3-4 sprigs fresh thyme leaves 2 medium parsnips, peeled and roughly cubed 2 sticks celery, chopped Dumplings 175g (6oz) self-raising flour Salt 75g (3oz) butter, cubed 30ml (2tbsp) freshly chopped flat leaf parsley 45-60ml (3-4tbsp) cold water

Make Mix the flour and mustard in a large bowl.

Season. Toss the oxtail pieces in the seasoned flour. Heat the oil in a large pan and brown the oxtail for 4-5 minutes.

Add the onion and cook for 2-3 minutes.

Transfer to a large ovenproof casserole dish and add the remaining ingredients except the parsnips and celery. Bring to the boil, cover and transfer to a preheated oven and cook for 3-31⁄ 2 hours.

Prepare the dumplings: place the flour, salt and butter in a large bowl, rub the butter into the flour with your fingertips and add the herbs. Stir in enough water to form a smooth dough and shape into 8 evenly-sized dumplings. Cover and set aside.

30 minutes before the end of the cooking time, add the parsnips and celery. 20 minutes before the end of cooking, remove the stew from the oven, add the dumplings and return to the oven uncovered.

Eat Serve with savoy cabbage.

Tip Any remaining stew tastes even better the next day. Remove from the fridge and heat slowly at the same oven temperature for about 1 hour until piping hot.

Tuck-in Granny’s greatest hits

22 Sweet Lamb Pie ◊ Using a recipe dating back to Henry VII's reign, this dish combines sweet, fruity flavours with succulent lamb resulting in a truly scrumptious meal.

Feeds 6 Time to cook Approximately 2 hours Oven temperature Gas mark 3, 170°C, 325°F Take 450g (1lb) lean boneless lamb shoulder, leg or neck fillet, cut into 2.5cm (1inch) cubes Salt and pepper 15ml (1tbsp) sunflower oil 1 cooking apple, peeled and grated 50g (2oz) currants Juice of 1 orange Juice of 1/2 lemon 50g (2oz) ground almonds 2.5ml (1/2 tsp) ground cinnamon 2.5ml (1/2 tsp) ground mace 600ml (1pint) hot, good lamb stock Suet pastry: 300g (10oz) self-raising flour 150g (5oz) light suet Pinch salt 175ml (6floz) cold water Make Place the meat in a large bowl and season well. Heat the oil in a large pan and brown the meat in batches for 4-5 minutes.

Transfer to a clean bowl and add the remaining pie ingredients except the stock.

Spoon into a 900ml (11/2 pint) ovenproof pie dish or 4 small ovenproof pie dishes and pour over the stock evenly.

Prepare the suet pastry: in a large bowl mix together the pastry ingredients. Roll out enough pastry to cover the large dish or individual pie dishes. Brush the pie dish edges with a little water and top with the pastry.

Lightly cover with foil and cook in a preheated oven for 2 hours. During the last 15 minutes of cooking remove the foil and return to the oven to brown the pastry.

Eat Serve with seasonal vegetables.

Note This recipe contains nuts.

Braised Lamb Shanks with Chick peas Feeds 2 Time to cook 21⁄2-3 hours Oven temperature Gas mark 3, 170°C, 325°F Take 2 lamb shanks 15ml (1tbsp) sunflower oil 6 shallots or baby onions, peeled and left whole 2 garlic cloves, peeled and crushed 150ml (1⁄4pint) fruity red wine 1 x 400g can chopped tomatoes 15ml (1tbsp) anchovy sauce 1 sachet bouquet garni or 15ml (1tbsp) dried mixed herbs Salt and pepper 1⁄2 x 420g can chick peas or butter beans, drained Make Heat the oil in a large non-stick pan and brown the lamb shanks for 6-8 minutes, turning occasionally. Add the shallots or baby onions and garlic and cook for 1-2 minutes. Transfer to a large ovenproof casserole dish and add the wine, chopped tomatoes, anchovy sauce, herbs and seasoning.

Bring to the boil, reduce the heat, cover and transfer to a preheated oven and cook for 21⁄2-3 hours until the meat falls away from the bone. 40 minutes before the end of the cooking time, add the chick peas or butter beans. Season if required. Mix well, cover and return to the oven for the remaining cooking time.

Eat Serve with boiled potatoes and seasonal vegetables.

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 09/05