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Absolutely Gorgeous

Peter Absolutely Gorgeous“The lamb has to be the best I’ve ever eaten. My daughter told me it would be good but I didn’t think it would be that good. It was absolutely gorgeous and I was sucking the bones for ages. I can’t wait for the next delivery!”

Peter Curlett – Widnes, Cheshire

Incredible

male teacher 2 md Incredible“Thank you so much for the steaks I received on Monday; they were incredible. I only had them last night as by the time I got home on Monday my other half already had dinner on the go.  Last night I made it home rather early, so I dropped them in a large cast-iron griddle pan for a few minutes each side and they were fantastic.  They were full of flavour, extremely tender and, with some home made chips and bearnaise sauce, made me look like a professional chef. If this steak is anything to go by, I will certainly become a regular customer I think you are on a big winner”.

Adam Hart – Kingston, Surey

Really Nice!

male teacher 2 md Really Nice!“Just thought I would give you some feed back on the rib eye steaks. I cooked one straight away last Thursday in the pan and had it rare, which was really nice, very meaty full flavour, if that makes sense. Tonight I did the other 3 for a bit longer, and all agreed really, really nice. They seem to have a distinct real meaty taste, and are very tender and juicy. June the wife, said if they had come through via the web site on the internet she would have ordered more, so it’s a good start (hard to please) in the food area. Both times I sealed on a red hot heat with olive oil for a minute in a pan, then let them rest, and cooked later well done for 5 minutes either side med for 3 minutes. Cheers!”

Mick Miller – Sheffield, South Yorkshire

Honey Roast Rack of Lamb

This beauty serves 2 people, takes only 10 minutes to prepare and 50 minutes to cook!

Honey Glazed Rack of Lamb Honey Roast Rack of LambIngredients:

1 x 6-boned lean rack of lamb, French trimmed and chined
45ml/3tbsp clear honey
20ml/4tsp light soy sauce
15ml/1tbsp English mustard
15ml/1tbsp freshly chopped mint
Salt and freshly milled black pepper

    To make the sauce:

    25g/1oz butter
    1 small onion, peeled and finely chopped
    1 small carrot, peeled and finely diced
    10ml/2tsp plain or sauce flour
    150ml/¼pint dry red wine
    300ml/½pint good, hot beef stock
    10ml/2tsp freshly chopped rosemary leaves

    Method:

  1. Preheat the oven to Gas mark 6, 200°C, 400°F.
  2. In a small bowl mix together the honey, soy sauce, mustard and mint.
  3. Place the racks, fat side up on a chopping board and lightly score. Season on both sides and brush the rack on both sides with the honey mixture. Place on a foil-lined baking sheet.
  4. Roast for 30-35 minutes for medium. Cover the bones with foil if browning too quickly.
  5. Meanwhile prepare the sauce; heat the butter in a large non-stick frying pan and cook the onions and carrots over a moderate heat for 10 minutes, until golden brown. Add the flour and cook for 1-2 minutes, stirring continuously. Pour in the wine and the stock.
  6. Increase the heat and bring to the boil, stirring continuously, reduce the heat and cook for 10 minutes, stirring frequently until thickened. Add the rosemary, season, cover and set aside.
  7. Cut the rack into cutlets and serve with a gooey cheese mash, fine green beans and the sauce.

Recipe is courtesy of The Recipe Club

Roast Rib of Beef with Coriander Seeds and Thyme

    This gorgeous dish will serve 4 – 6 people and take 10 minutes to prepare
    Cooking time:

    • For those who like it rare rare – 20 minutes per 450g/1lb plus 20 minutes
    • A more medium finish – 25 minutes per 450g/1lb plus 25 minutes
    • And finally well done- 30 minutes per 450g (1lb) plus 30 minutes
Roast Rib of Beef with coriander seeds and Thyme 215x300 Roast Rib of Beef with Coriander Seeds and Thyme

Ingredients

1.3kg / 3lb lean rib of beef, sirloin or topside joint
50g/2oz softened butter
30ml/2tbsp fresh thyme leaves
20ml/4tsp coriander seeds, crushed
Salt and freshly cracked black pepper
300g/10½oz shallots, whole and peeled
2 large garlic bulbs, cut in half across

To make the gravy sauce:

500ml/18floz good quality, hot beef stock
15ml/1tbsp gravy granules
Pinch dark brown sugar
A dash of Worcestershire Sauce

The Cooking Method:

  1. Preheat the oven to Gas Mark 4-5, 180-190°C, 350-375°F.
  2. Mix butter in a small bowl with thyme and coriander seeds and then season.
  3. Cover the joint with herb mixture and roast, uncovered for the  cooking time (to taste), and baste well with the beef juices. Cover any bones with foil if they brown too quickly. Add the shallots and garlic within last 45 mins.
  4. Remove the beef, shallots and garlic from the pan, cover with foil and allow to rest for 10-15 mins.
  5. In the meantime,prepare the gravy; skimming off any surplus fat from the roasting tin, leave about 45-60ml/3-4 tbsp of the rich meat juices. Add stock and bring to the boil. Strain into a pan, add the gravy granules, reduce the heat and simmer gently for 2-3 minutes. Then stir frequently until thickened.
  6. Season, if required and add the dark brown sugar and Worcestershire sauce, to taste. Serve with the shallots and garlic, seasonal vegetables and a parsnip and potato gratin.

Recipe is courtesy of The Recipe Club

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