- Simply Beef and Lamb

Simply
beef and lamb
delicious autumnal recipes with
Quality Standard beef and lamb
Autumn Essentials
Welcome to the autumn edition of Simply beef and lamb and this
season we’re going back to school!
Some recent research we carried out told us that many of you want to
serve up a home cooked meal to your families and friends but don’t feel
confident enough in your abilities to cook a dish from scratch and need
a little further education in the kitchen.
To make life a little easier we’ve taken some great recipes and recreated
them in two ways. Firstly the classic Simply beef and lamb way and
secondly using preparation shortcuts and ready-made ingredients to cut
down on time, effort and skill required.
If you’re not a confident cook, or just want to cut down on time in the
kitchen why not try our Simple versions. Confident cook or more time
on your hands? – go straight to our Worth the Effort recipes. Both
ways produce fantastic results, it’s just up to you which one to choose.
Our store cupboard section gives a handy beginners guide to staple
items useful to keep on standby in your cupboard. These ensure you can
rustle up a great meal with the addition of just a few fresh ingredients.
Finally, enjoy our memorable meals article, featuring Nadia Sawalha
and send us your own for a chance to win.
Contents
Butters and Toppings for Lamb Chops/Steaks Lamb Rogan Josh
Saucy Steaks
Minced Lamb Tagine Pot Roast Brisket Memorable Meals Store Cupboard Beef Casserole with Herb Dumplings Roast Lamb with Sweet Chilli Glaze Classic Lasagne Roast Beef with all the Trimmings Teriyaki Lamb Stir-Fry Let us know what you think, email us at:
[email protected]
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Simple
Butters and Toppings for Lamb Chops/Steaks
Serves: 4
Prep time: 5 mins, plus 10 mins chilling
time for butter
Cook time: 12-16 mins
Here are a couple of quick and tasty toppings recipes for your lamb chops or steaks; a flavoured
butter and a topping featuring goat’s cheese. They’re both great partners for lamb and will be on
the table in under 20 minutes – ideal for busy lives. They don’t compromise on taste or flavour
and you don’t have to be a top (or celebrity) chef to produce these mouth-watering results!
Ingredients
Method for Garlic and Herb Butter
4 lean lamb chops, cutlets or leg steaks
Salt and freshly milled black pepper
1To prepare the flavoured butter; mix
all the ingredients together. Form into a
sausage shape, wrap in cling film or foil
and chill until required.
For the Garlic Paprika and Herb Butter
100g/4oz unsalted butter, softened
2 garlic cloves, peeled and crushed
5ml/1tsp ground paprika
30ml/2tbsp freshly chopped mixed herbs
(e.g flat-leaf parsley and chives)
Juice of ¼ lemon
For the Goat’s Cheese and Caramelised
Red Onion Topping
50g/2oz firm goat’s cheese, thinly sliced
60ml/4tbsp prepared caramelised
red onion chutney
03
Simply beef and lamb
2 Cook the lamb under a preheated moderate
grill for 6-8 minutes. Turn the chops over
and cook for a further 3-4 minutes.
Method for Goat’s Cheese and
Caramelised Red Onion Topping
1Place the chops on the grill pan and season
on both sides with salt and pepper.
2 Cook the lamb under a preheated moderate
grill for 6-8 minutes. Turn the chops over
and cook for a further 3-4 minutes.
3 Top with a disc of the butter. Return to
the grill and continue to cook for a further
3-4 minutes.
3 Spread the chops with the chutney and
top with the goat’s cheese. Return to the
grill and continue to cook for a further
3-4 minutes.
4 Serve the chops with a salad and
crusty bread.
4Serve the chops with a salad and
crusty bread.
Garlic and Herb Butter
Goat’s Cheese and Caramelised Red Onion
Simply beef and lamb 04
Worth the Effort
Serves: 4
Prep time: 15 mins
Cook time: 2-2½ hours
Ingredients
450g/1lb lean lamb
shoulder or leg, cut into
2.5cm/1 inch cubes
30ml/2tbsp oil
2 medium onions, peeled
and sliced
2 garlic cloves, peeled
and crushed
1 x 2.5cm/1 inch piece
fresh root ginger, peeled
and finely chopped
or grated
1 cinnamon stick
5ml/1tsp chilli powder
15ml/1tbsp ground
coriander
10ml/2tsp Garam Masala
5ml/1tsp ground turmeric
1 x 400g can chopped
tomatoes
05
Simply beef and lamb
Lamb Rogan Josh
30ml/2tbsp tomato purée
450ml/¾pint good, hot
lamb stock
Salt and freshly milled
black pepper
6 small new potatoes,
halved
100g/4oz cauliflower
florets
Natural yoghurt, to garnish
Freshly chopped coriander
leaves, to garnish
Method
1Heat half the oil in a large non-stick pan and brown the lamb in batches
for 3-4 minutes. Spoon into a 1.2L/2pint heatproof casserole dish.
2Add the remaining oil to the same pan and cook the onion, garlic, ginger and
spices for 3-4 minutes or until soft and golden. Spoon into the casserole.
3Add the tomatoes, tomato purée and stock. Bring to the boil, reduce the
heat, cover and cook for 2-2½ hours or until the lamb is tender, stirring
occasionally. Season if required.
430 minutes before the end of the cooking time add the vegetables.
5Remove from the heat, discard the cinnamon stick and garnish with the
yoghurt and coriander.
6Serve with basmati rice and a selection of Indian relishes and poppadoms
or naan bread.
Simple
Lamb Rogan Josh
Serves: 4
Prep time: 10 mins
Cook time: 1-1½ hours
Ingredients
450g/1lb lean lamb shoulder or leg cubes
15ml/1tbsp oil
2 medium onions, peeled and chopped or
1 x 500g pack prepared diced onions
5ml/1tsp garlic purée
1 x 420g (approx) jar prepared Rogan
Josh sauce
6 small new potatoes, halved
100g/4oz prepared cauliflower florets
(frozen are good too)
Salt and freshly milled black pepper
Natural yoghurt, to garnish
Freshly chopped coriander leaves,
to garnish
Method
1Heat the oil in a large
non-stick pan and
brown the lamb with
the onion and garlic for
3-4 minutes.
2Add the sauce, bring to
the boil, reduce the
heat, cover and cook
for 1-1½ hours or
according to the jar
instructions.
330 minutes before the
end of the cooking time
add the vegetables and
continue to cook.
4Remove from the heat,
season if required and
garnish with the
yoghurt and coriander.
Serve with prepared
basmati rice and a
selection of Indian
relishes and bread.
Simply beef and lamb 06
Serves: 2
Prep time: 5-10 mins
Cook time (Based on a 2cm/¾in thick steak)
Rare: 2½ minutes on each side
Medium: 4 minutes on each side
Well done: 6 minutes on each side
Ingredients
2 sirloin, rib-eye, rump or
centre cut steaks
Salt and freshly milled
black pepper
15ml/1tbsp olive oil
For Madeira and
Mushroom Sauce
100g/4oz chestnut
mushrooms, sliced
75ml/5tbsp good, hot
beef stock
45ml/3tbsp Madeira wine
90ml/6tbsp double cream
30ml/2tbsp freshly chopped
chives
For Peppercorn Sauce
45ml/3tbsp hot beef stock
15ml/1tbsp Dijon mustard
5ml/1tsp whole black
peppercorns, crushed
100ml/3½floz double cream
15ml/1tbsp freshly chopped
flat-leaf parsley
For a Simpler Option
Madeira and Mushroom Sauce
07
Simply beef and lamb
Why not choose from a selection of chilled prepared sauces
available from the supermarkets and add some freshly
chopped herbs to finish?
Simple Saucy Steaks
Everyone loves a tender, succulent steak. We’ve teamed up steak
cuts with two classic sauces that will impress your family and friends,
but only take ten minutes to prepare so perfect for a midweek meal.
Choose your favourite cut and transform it into an impressive supper
dish. Your nearest and dearest are in for a treat!
Don’t forget to use our i-Fillet app to help you cook the perfect steak.
Method
1 Heat a large non-stick frying or griddle pan, season the steaks,
brush with oil on both sides and cook according to your preference.
Transfer to a warm serving plate, cover loosely with foil to keep
warm and prepare the sauce of your choice.
2 For the Madeira and mushroom sauce: reduce the heat under
the pan and add the mushrooms. Cook for 3 minutes, stirring
occasionally. Add the stock, increase the heat and boil for
3 minutes until slightly reduced. Add the wine and cream and reduce
for a further 3-4 minutes until the sauce is slightly thickened.
Stir in the chives.
3 For the peppercorn sauce: add the stock to the same pan and
stir gently to remove any sediment from the base. Add the mustard,
peppercorns and cream. Bring to the boil, reduce the heat and
simmer for 2-3 minutes until thickened. Garnish with the parsley.
4 Stir any meat juices from the steak plate into the sauces. Serve
with their sauce and seasonal vegetables.
Peppercorn Sauce
Simply beef and lamb 08
Worth the Effort
Serves: 4
Prep time: 15 mins
Cook time: 25-30 mins
Ingredients
450g/1lb lean lamb mince
1 onion, peeled and
chopped
20ml/2tbsp plain flour
10ml/4tsp ground
cinnamon
5ml/1tsp ground coriander
5ml/1tsp ground cumin
10ml/2tsp ground turmeric
10ml/2tsp ground ginger
1.25ml/¼tsp saffron
threads, soaked in a little
hot water, optional
200ml/7floz good, hot lamb
stock
15ml/1tbsp runny honey
75g/3oz ready to eat
apricots or prunes, halved
Salt and freshly milled
black pepper
09
Simply beef and lamb
Minced Lamb Tagine
1 x 400g can chick peas,
drained
30ml/2tbsp freshly
chopped coriander
For the Lemony
Couscous
250g/9oz couscous
Juice of 1 lemon
450ml/¾pint good, hot
vegetable stock
30ml/2tbsp freshly
chopped flat-leaf parsley
30ml/2tbsp freshly
chopped mint
Lemon wedges, to garnish
Method
1Heat a large non-stick pan and dry fry the lamb with the onion for 3-4 minutes,
breaking up any lumps with the back of a spoon.
2Add the flour and cook for 1-2 minutes. Add the spices and saffron (if used) and
cook for 2-3 minutes. Add the stock and honey, season, bring to the boil, reduce
the heat and cook for 15-20 minutes.
3For the lemony couscous; put the couscous in a heatproof bowl and add the
lemon juice and stock. Cover with cling film and set aside for 5 minutes, or until
all the liquid is absorbed. Uncover and fluff up with a fork. Season, if needed
and stir through the herbs.
45 minutes before the end of the tagine cooking time, add the dried fruit and
chick peas. Adjust seasoning if required.
5Remove from the heat, garnish with the coriander and serve with the couscous
lemon wedges and a side salad.
Simple
Minced Lamb Tagine
Serves: 4
Prep time: 5-10 mins
Cook time: 15-20 mins
Method
1Heat a large non-stick pan and dry fry the lamb with the onion for 3-4 minutes,
breaking up any lumps with the back of a spoon.
2Add the sauce; bring to the boil and cook according
to the jar instructions.
35 minutes before the end of the cooking time add the dried fruit and chick peas.
4Garnish with the herbs and serve with instant couscous and a side salad.
Ingredients
450g/1lb lean lamb mince
1 onion, peeled and chopped or 120ml/8tbsp ready
prepared diced onions
1 x 350g (approx) jar prepared Moroccan tagine sauce
75g/3oz ready to eat apricots or prunes, halved
1 x 400g can chick peas, drained
30ml/2tbsp freshly chopped coriander
Simply beef and lamb 10
Simple Pot Roast Brisket
Slow cookers are great for preparing meals before you leave home in the morning.
If you’re pressed for time, omit stages 2 and 3 below.
Serves: 6
Prep time: 10 mins
Cooking times for slow cooker: Low Setting – 8-10 hours, High Setting – 4-6 hours
Method
1Place the joint on a chopping board and season with salt and pepper.
Ingredients
1 x 1.3kg/3lb lean brisket
or silverside joint
Salt and freshly milled
black pepper
30ml/2tbsp sunflower oil
50g/2oz chorizo sausage,
chopped
2 garlic cloves, peeled and
finely chopped
2 red onions, peeled and
chopped
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Simply beef and lamb
1 small pumpkin or
butternut squash, peeled,
deseeded and roughly
chopped
200ml/7floz good, hot
beef stock
1 x 400g can chopped
tomatoes
2 bay leaves
30ml/2tbsp freshly
chopped thyme leaves
2Heat the oil in a large non-stick frying pan and brown the joint all over with the
chorizo. Transfer to a large plate.
3In the same frying pan add the remaining ingredients and cook over a moderate
heat for 3-4 minutes.
4Spoon the vegetables into the slow cooker and place the joint and chorizo on top.
5Turn the slow cooker to HIGH and cook for 4-6 hours or LOW for 8-10 hours,
or according to your manufacturers’ handbook.
6Remove the joint from the cooker, slice and serve with the sauce and cheesy mash.
Tip
If you don’t have a slow cooker, increase the stock to 300ml/½pint and follow the
method up to point 4, but cook in an ovenproof dish in a preheated oven at Gas mark 3,
170°C, 325°F for 2½-3 hours instead.
Memorable Meals
It is often said that food is the shortcut to our hearts. I believe food is at the heart of the most
memorable moments in our lives. Food can elicit memories of love, loss and simply living. Whether it’s
the recipe passed down from generation to generation, the cooking experience, the conversation where
you announce your pregnancy, or even the event - graduating, getting married or a special anniversary
celebration, mealtimes provide the perfect opportunity to create and share memories.
My youngest daughter Kiki-Bee was born in our sitting room in sunny Streatham after a gladiatorial
five hour labour. My husband Mark and dear friend Rachel were my utterly brilliant birthing partners,
and they worked almost as hard as me, but, only almost! So I had no qualms at all about asking my
exhausted husband for a plate of lamb chops only an hour after our little angel’s arrival! Armed with a
detailed list of instructions Mark dutifully marched into the kitchen and emerged just half an hour later,
with a huge pile of perfectly seasoned, grilled-to-perfection, lamb chops. I selfishly devoured every last
one and it was quite simply the best meal of my life. Interestingly, Kiki-Bee, now only two and half,
is rather partial to a lamb chop herself!
I’m supporting Quality Standard beef and lamb’s campaign to encourage people to get back to the table
and create their own memorable mealtimes.
So come on everyone let’s all get together and cook up some great memories.
With love,
Simply beef and lamb 12
Memorable Meals
Katie Andrews, Kent
My husband proposed to me over a picnic
in Rome. He picked up supplies from a little
Italian deli & made me my favourite roast
beef and horseradish sandwiches (bringing the
horseradish especially from home!). Afterwards
he rowed me out to the middle of a lake and
popped the question. This picture is taken just
after – it really was the most wonderful and
romantic day ever!
13
Simply beef and lamb
Ben Bailey, Birmingham
A couple of summers ago my fiancée and I went
on a two week road-trip around France in a
camper van… We had many great restaurant
meals but the most memorable meal for me was
also the most unexpected.
We stopped en route to a site to pick up a
couple of steaks. On arrival at the campsite,
and much to our fellow campers bemusement,
we lit our barbeque-in-a-bucket, and enjoyed
possibly the simplest, and most perfect
barbecued steak I have ever eaten. The sunset
and local wine added to the evening, but this
memorable meal proved that all I need to be
truly happy is great food and my fiancée!
Annie Tidyman, London
My sister Polly had the most amazing wedding
in a beautiful English country setting. She
decked out an old barn with formal tables
decorated with flowers in old china jars and
colourful bunting. She dished up the most
fabulous meal for the guests. They called out
the name of one person from each table and
those guests disappeared only to reappear
wearing aprons and chefs hats carrying the
wedding meal – racks of lamb. There was a
huge round of applause from everyone and
the ice was thoroughly broken as the ‘chefs’
tackled carving the lamb for the other guests.
Katie Baxter, Durham
Win a Memorable Meal
As I got back, the door suddenly opened and my
neighbour appeared, asking if I’d been banging
on the door – he’d been asleep. I raced upstairs,
turned off the burning burgers and then tried to
cancel the fire brigade – too late!
I heard the siren coming down the street and
I suddenly had six angry firemen in my kitchen
– who promptly told me off for not having
a working smoke alarm – very embarrassing…
but very memorable!
We want to hear about your most memorable
mealtimes. What made them so special, what
did you eat and where was it? If you cooked a
special beef or lamb recipe please let us know
about it too.
To enter and for details of the fantastic prize
on offer go to:
www.simplybeefandlamb.co.uk/competitions
before the 31st October 2010.
This story is memorable but for all the wrong
reasons. Still I can laugh about it now.
I was testing out my kitchen skills with an
attempt at homemade burgers when I managed
to get myself locked out of my flat as I put the
rubbish out.
With nothing but the clothes I was wearing,
I started to panic, banging on the front door and
ringing the doorbell in the hope my neighbour
would be in. Nothing! I ran down the road and
persuaded a stranger to let me use his mobile
to call the fire brigade.
Simply beef and lamb 14
09
Store Cupboard
Cooking delicious recipes
need not be an uphill
struggle, but keeping a
well-stocked cupboard is
really the starting point for
easy, no-fuss mid-week
meals, or for an extra
special treat at the
weekend.
Your store cupboard is the
hub of the kitchen – keep
it well stocked and it will
save time rushing around
for those essential recipe
ingredients later. If you
keep a good selection of
our suggested store
cupboard essentials below,
with a little help from
Simply you’ll always have
a delicious beef or lamb
recipe at hand to rustle up,
as your cupboard won’t
be bare!
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02
03
04
05
06
07
08
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11
12
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14
15
16
17
18
19
20
21
22
23
24
Rapeseed oil
Tomato ketchup
Tinned tomatoes
Long-grain rice
01
Garlic
Tomato purée
Chilli Sauce
Sunflower oil
Egg noodles
Pasta shapes
Worcestershire sauce
Chick peas
Kidney beans
Wholegrain mustard
English mustard
Mixed herbs
02
Chilli flakes
Cinnamon
Couscous
Soy sauce
Salt
04
Peppercorns
Fresh ginger
Olive oil
03
07
05
06
15
Simply beef and lamb
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10
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20
18
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23
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17
11
22
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15
24
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12
Simply beef and lamb 16
Worth the Effort
Serves: 4-6
Prep time: 20 mins
Cook time: 1½-2 hours
Ingredients
675g/1½lb lean boneless
shin or chuck steak, cut
into 2.5cm/1inch cubes
Salt and freshly milled
black pepper
30ml/2tbsp oil
10 small shallots, or button
onions, peeled
1 large garlic clove, peeled
and crushed
2 large carrots, peeled and
chopped
2 medium parsnips, peeled
and chopped
30ml/2tbsp plain flour
900ml/1½pint good, hot
beef stock
45ml/3tbsp brandy or
cognac, optional
Beef Casserole with Herb Dumplings
30ml/2tbsp horseradish
sauce
2 bay leaves
2 large sprigs fresh thyme
Method
For the Herb Dumplings
225g/8oz self-raising flour
Pinch salt
50g/2oz cold butter, cubed
30ml/2tbsp freshly
chopped thyme or flat-leaf
parsley
120-150ml 8-10tbsp cold
water
2In the same pan add the shallots or onions, garlic, carrots and parsnips
and cook for 3-4 minutes, stirring occasionally. Stir in the flour, cook for
1-2 minutes then spoon into the casserole dish.
1Preheat the oven to Gas mark 3, 170°C, 325°F. Heat the oil in a large non-stick
pan, season the beef and cook in batches for 4-5 minutes until brown. Transfer
to a 1.7L/3pint ovenproof casserole dish.
3Add the stock, brandy or cognac, if used, horseradish sauce and herbs. Bring
to the boil and reduce the heat. Cover and cook in the oven for 1½-2 hours,
stirring occasionally.
4To prepare the dumplings; put the flour and salt into a large bowl and rub the
butter into the flour until the mixture resembles breadcrumbs. Add the
remaining ingredients. Mix together to form a smooth dough and shape into
8 medium-sized balls.
520-25 minutes before the end of the cooking time remove the casserole from
the oven, adjust the seasoning, add the dumplings, return to the oven and
cook uncovered.
6Serve with creamy mash and braised Savoy cabbage.
Tip
For a more traditional dumpling recipe replace the butter with beef suet.
20
17
Simply beef and lamb
Simple
Serves: 4-6
Prep time: XX mins
Cook time:
Medium:
25 mins per 450g/1lb plus 25 mins
Serves: 4-6
Well
mins
per 450g/1lb plus 30 mins
Prepdone:
time: 30
10-15
mins
WORTH
THE
EFFORT
Cook time: 1½-2 hours
Beef Casserole with Dumplings
Ingredients
Ingredients
1 675g/1½lb
x 1.3kg/3lb lean
lean cubed
carverystewing
or boneless
lamb leg
or braising
beefjoint
Salt
and freshly
milledseasoned
black pepper
25g/1oz
plain flour,
with salt and freshly milled
pepperpeeled and quartered
2 black
red onions,
oil deseeded and cut into quarters
2 30ml/2tbsp
yellow peppers,
1
x
500g
prepared
450g/1lb small new vegetable
potatoes stew pack
450ml/¾pint hot beef stock, cubes or granules
For the Sweet Chilli Glaze
300ml/½pint good red wine
120ml/6tbsp prepared sweet chilli sauce
10ml/2tsp dried mixed herbs
Tip
For the Herb Dumplings
For
hotter(approx)
chilli sauce
add a fewdumpling
tablespoons
1 xa 180g
pack prepared
mix of hot
pepper sauce to the sweet chilli sauce
Method
1Place the flour in a large plastic food bag. Add the beef in batches
and coat in the seasoned flour.
2Preheat the oven to Gas mark 3, 170°C, 325°F. Heat the oil in a nonstick frying pan and cook the beef in batches for 4-5 minutes until
brown on all sides. Transfer to a 1.7L/3pint ovenproof casserole dish.
3Add the vegetables, stir in the stock, wine and the herbs. Cover and
cook in the oven for 1½-2 hours, or until the meat is tender.
4Meanwhile prepare the dumplings according to the packet
instructions. Shape into 8 evenly sized balls.
520-25 minutes before the end of the cooking time, place the
dumplings on top of the casserole and return to the oven uncovered.
6Serve with creamy mash and seasonal vegetables.
Tip
If preferred use a sachet of casserole mix or jar of prepared casserole
sauce instead.
Extra Tip
To pep up your dumplings add 10ml/2tsp of dried mixed herbs to
the dry mix.
Simply beef and lamb 18
21
19
Serves: 4-6
Prep time: 20 mins
Cook time:
Medium: 25 mins per 450g/1lb plus 25 mins
Well done: 30 mins per 450g/1lb plus 30 mins
Ingredients
1 x 1.3kg/3lb lean carvery or boneless lamb leg joint
Salt and freshly milled black pepper
2 red onions, peeled and quartered
2 yellow peppers, deseeded and quartered
450g/1lb small new potatoes
For the Sweet Chilli Glaze
4 bird’s eye chillies, finely chopped (remove the
seeds for less heat)
60ml/4tbsp hot water
100g/4oz caster sugar
60ml/4tbsp rice wine vinegar
3 large garlic cloves, peeled and crushed
Pinch salt
5-10ml/1-2tsp Thai fish sauce
Juice of ½ lime
19
Simply beef and lamb
Worth the Effort
Roast Lamb with Sweet Chilli Glaze
Method
1Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
2Place the joint on a chopping board and season.
3 Transfer the joint to a metal rack in a large non-stick roasting tin and open roast for
the preferred, calculated cooking time, basting occasionally with any meat juices.
4 To prepare the sweet chilli glaze; put the ingredients in a pan, gently bring to the
boil, reduce the heat and simmer uncovered for 10-15 minutes.
540-50 minutes before the end of the cooking time remove the joint from the
oven. Remove the rack, add the vegetables in a single layer and place the joint
on top. Return to the oven.
610 minutes before the end of the cooking time brush the glaze over the joint then
finish cooking.
7Transfer the lamb and the vegetables to a warm plater. Cover and rest for 10 minutes
before serving.
Simply beef and lamb 20
Simple
Roast Lamb with Sweet Chilli Glaze
Serves: 4-6
Prep time: 10 mins
Cook time:
Medium: 25 mins per 450g/1lb plus 25 mins
Well done: 30 mins per 450g/1lb plus 30 mins
Ingredients
Same as main recipe for the lamb
For the Sweet Chilli Glaze
120ml/6tbsp prepared sweet chilli sauce
10ml/2tsp lime juice
15ml/1tbsp garlic purée, or to taste
Method
Follow method points 1,2,3 of main recipe.
4 40-50 minutes before the end of the cooking time remove
the joint from the oven. Remove the rack, add the vegetables in
a single layer then place the joint on top. Return to the oven.
5 10 minutes before the end of the cooking time mix the glaze
ingredients together and brush all over the joint. Return to the
oven to finish cooking.
6 Transfer the lamb with the vegetables to a warm plater. Cover
and rest for 10 minutes before serving.
Tip
For a hotter chilli sauce add a few tablespoons of hot pepper sauce.
Worth the Effort
Serves: 4
Prep time: 20 mins
Cook time: 1½ hours
Ingredients
450g/1lb lean beef mince
For the Ragù Sauce
50g/2oz pancetta cubes or
streaky bacon, finely
chopped
50g/2oz chicken livers,
roughly chopped
1 red onion, peeled and
chopped
2 large garlic cloves,
peeled and crushed
1 celery stick, finely
chopped
1 carrot, peeled and finely
chopped
1 small sprig fresh thyme
1 x 400g can chopped
tomatoes
Classic Lasagne
300ml/½pint good, hot
beef stock
5ml/1tsp caster sugar
30ml/2tbsp tomato purée
100ml/3½floz red wine
1 bay leaf
30ml/2tbsp freshly
chopped flat-leaf parsley
5ml/1tsp grated nutmeg
Salt and freshly milled
black pepper
Method
For the Cheese Sauce
25g/1oz butter
25g/1oz plain flour
425ml/¾pint milk
75g/3oz grated hard
cheese e.g Cheddar
25g/1oz Parmesan cheese
4Preheat the oven to Gas mark 5, 190°C, 375°F. Place a layer of lasagne sheets
in the base of a 25cm/10inch square ovenproof dish. Spoon half the ragù mixture
over the pasta and then half the cheese sauce. Repeat with another layer of lasagne
and ragù, then finish with a final layer of lasagne sheets and sauce. Sprinkle over
the grated Parmesan cheese.
1 x 250g/9oz pack fresh
lasagne sheets
21
Simply beef and lamb
1Heat a large non-stick pan and dry fry the mince with the pancetta and chicken
livers for 3-4 minutes until brown, breaking up any lumps with the back of a
spoon. Transfer to a large bowl. Cook the onion, garlic, celery and carrot in the
same frying pan for 2-3 minutes.
2Add the remaining ragù ingredients, bring to the boil, reduce the heat, cover and
simmer for 1 hour, stirring occasionally. Remove the bay leaf and thyme sprig.
3Meanwhile, to make the cheese sauce; heat the butter in a non-stick pan until
foaming then whisk in the flour. Remove the pan from the heat and slowly add
the milk, return to the heat and cook until thickened, stirring continuously. Add
the cheese and season if required.
5Bake in the oven for 30 minutes and serve with a mixed salad and garlic bread.
Simple Tortilla Lasagne
Serves: 4
Prep time: 10 mins
Cook time: Under 1 hour
Ingredients
450g/1lb lean beef mince
1 small onion, peeled and chopped or 120ml/8tbsp ready
prepared diced onions
75g/3oz fresh or frozen diced prepared mixed vegetables
For the Bolognese Sauce
1 x 400g can chopped tomatoes with herbs
30ml/2tbsp tomato ketchup or purée
10ml/2tsp garlic purée, or to taste
Pinch sugar
Salt and freshly milled black pepper
For the Cheese Sauce
1 x 470g (approx) jar prepared cheese sauce (chilled tubs
are good too)
50g/2oz grated hard cheese e.g Cheddar
4-6 tortillas or wraps
Method
1To prepare the Bolognese sauce; place all the sauce ingredients
in a large pan, bring to the boil, reduce the heat and simmer for
10 minutes. Remove from the heat.
2Meanwhile, heat a large non-stick pan and dry fry the mince in
batches for 5-7 minutes, breaking up any lumps with the back of
a spoon. Add the onions and vegetables and cook for 2-3 minutes.
3Stir the sauce into the mince, bring to the boil, reduce the heat
and cook for 15-20 minutes.
4Preheat the oven to Gas mark 7, 220°C, 425°F. Spoon half
the Bolognese mixture in the base of a 25cm/10inch square
ovenproof dish. Cover with a layer of tortillas or wraps.
Repeat the above. Top with an even layer of cheese sauce,
sprinkle with the grated cheese and bake for 15-20 minutes.
5Serve with a mixed salad and garlic bread.
Serves: 4-6
Prep time: 10-15 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
Ingredients
1.3kg/3lb lean rump roast
or topside joint
15ml/1tbsp English
mustard powder
Salt and freshly milled
black pepper
For Yorkshire Puddings
175g/6oz strong plain flour
Pinch salt
2 large eggs, beaten
5ml/1tsp fresh thyme
leaves
300-400ml/10-14floz milk
30ml/2tbsp sunflower oil or
beef dripping
23
Simply beef and lamb
For the Red Wine Gravy
25g/1oz plain flour
450ml/¾pint good, hot
beef stock, or water
300ml/½pint full bodied
red wine
For the Roast Potatoes
1.8kg/4lb roasting
potatoes, peeled and cut
in half
100ml/3½floz sunflower or
olive oil, or 100g/4oz beef
dripping, goose or duck fat
Salt
Roast Beef with all the Trimmings 5 To prepare the roast potatoes, par boil
Method
1Preheat the oven to Gas mark 4-5,
180-190°C, 350-375°F.
2 Place the joint on a chopping board,
score the skin, pat dry with absorbent
kitchen paper, rub the mustard over the
surface and season.
3 Place the beef on a metal rack in a large
roasting tin and open roast for the
preferred, calculated cooking time,
basting occasionally with any rich, beefy
juices. If the bottom of the pan seems a
little dry, add a little beef stock or water.
4 1 hour before the end of the cooking time
prepare the Yorkshire puddings. In a
large bowl sift the flour and salt together.
Make a well in the centre and whisk in
the eggs, thyme and enough milk to form
a smooth, thick batter, about the
consistency of double cream. Cover and
leave the batter to rest in the refrigerator
for about 30 minutes.
the potatoes in a large pan of boiling
water for 10 minutes. Meanwhile; heat a
large roasting tin with the oil or dripping
in the oven for 5-10 minutes. Drain the
potatoes and shake well in the pan.
6 Remove the roasting tin and carefully
add the potatoes. Toss gently, return to
the oven and cook for 45-50 minutes
until golden brown.
7 When the beef is cooked transfer to
a platter and loosely cover with foil.
Retain the roasting tin and its contents
for the gravy.
8 To cook the Yorkshire puddings; increase
the oven temperature to Gas mark 7,
220°C, 425°F and add the oil or dripping
evenly in a 12-hole muffin tin. Preheat in
the oven for 5 minutes.
9 Just before using, re-whisk the batter,
adding any extra milk to return to the
consistency of double cream and pour
into a jug. Remove the hot tin from the
oven and immediately pour the batter
Worth the Effort
e venly into each hole, return
to the oven and cook for 30-35
minutes, or until golden brown
and crisp.
10 Meanwhile prepare the red
wine gravy; spoon off any
excess oil from the tin, leaving
about 30ml/2tbsp of meat
juices. Place the roasting 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.
11 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 wellflavoured gravy. Strain before
serving.
12 Serve the beef with all the
trimmings and horseradish
sauce.
Simple
Roast Beef with all the Trimmings
Serves: 4-6
Prep time: 10 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
Ingredients
1.3kg/3lb lean rump roast or topside joint
15ml/1tbsp English mustard powder
Salt and freshly milled black pepper
For the Yorkshire Puddings
1 x 220g bag prepared Yorkshire puddings
For the Gravy
300ml/½pint prepared gravy
For the Roast Potatoes
1 x 1kg bag prepared roast potatoes
Method
Follow steps 1,2 and 3 of the main recipe.
4 Prepare roast potatoes, Yorkshire puddings and gravy
according to the packet instructions.
5 Serve the beef with all the trimmings and horseradish sauce.
Worth the Effort
Teriyaki Lamb Stir-Fry
Serves: 2
Prep time: 10-15 mins
Cook time: Under 10 mins
Method
1To prepare the Teriyaki sauce; in a small
bowl mix all the ingredients together and
set aside.
2Heat the oil in a large, non-stick frying
pan or wok and stir-fry the lamb for
3-4 minutes with the garlic, ginger
and broccoli. Add the mushrooms and
spring onions and cook for 1-2 minutes.
3Add the Teriyaki sauce, toss gently and
cook for a further 2-3 minutes. Season
if required.
4Serve the stir-fry with noodles or rice.
25
Simply beef and lamb
Ingredients
375g/12oz lean lamb stir-fry strips
10ml/2tsp oil
2 large garlic cloves, peeled and finely
chopped or crushed
1 x 2.5cm/1inch piece fresh root ginger,
peeled and finely chopped or grated
100g/4oz broccoli florets
100g/4oz mushrooms, sliced
8 spring onions, trimmed and chopped
For the Teriyaki sauce
60ml/4tbsp light soy sauce
30ml/2tbsp Worcestershire sauce
15ml/1tbsp rice wine vinegar
1 whole star anise
5ml/1tsp ground cinnamon
2.5ml/½tsp ground cloves
2.5ml/½tsp ground fennel
2.5ml/½tsp freshly milled black pepper
15-30ml/1-2tbsp runny honey
Simple
Teriyaki Lamb Stir-Fry
Serves: 2
Prep time: 5 mins
Cook time: 10 mins
Method
1To prepare the Teriyaki sauce; in a small
bowl mix all the ingredients together
except the sesame seeds and set aside.
Ingredients
375g/12oz lean lamb stir-fry strips
10ml/2tsp oil
1 x 250g pack prepared stir-fry vegetables
For the Teriyaki sauce
60ml/4tbsp Teriyaki marinade
15ml/1tbsp light brown sugar
30ml/2tbsp lime juice
2.5ml/½tsp Chinese five-spice powder
Toasted sesame seeds, to garnish
2Heat the oil in a large, non-stick frying
pan or wok and stir-fry the lamb for 3-4
minutes. Add the stir-fry vegetables and
cook for a further 1-2 minutes.
3Add the Teriyaki sauce, toss gently and
cook for a further 2-3 minutes. Season,
if required.
4Garnish with the sesame seeds and
serve with noodles or rice.
Simply beef and lamb 26
Contact us at [email protected]
visit www.simplybeefandlamb.co.uk
or call 0870 606 3030
EBLEX is a division of the Agriculture
and Horticulture Development Board
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
09/10