This is a classic Sunday roast with all the trimmings; gravy, roast potatoes and Yorkshire puddings. Ideal for a Hereford rump roast or topside joint. Serves: 6 Cook Time: Rare 20 minutes per 450g/1lb plus 20 minutes Medium 25 minutes per 450g/1lb plus 25 minutes Well Done 30 minutes per 450g/1lb plus 30 minutes Ingredients: 1.3kg/3lb… Continue Reading
Festive and impressive centrepiece with roasted kumquat and orange liquor glaze. Serves: 10 Cook Time: 1 hour 40 minutes (for 3lb) Ingredients: 1 x 2.7kg/6lb lean fore rib of beef, French-trimmed, boneless rib of beef or topside joint 30ml/2tbsp freshly chopped tarragon 30-45ml/2-3tbsp extra virgin olive oil 100ml/3½floz orange liqueur Salt and freshly milled black pepper 45ml/3tbsp… Continue Reading
A tasty topside roasting joint with a delicious crust made with crushed fennel seeds, garlic cloves, dried chilli flakes and olive oil. Perfect for all festive occasions or just for a treat! Serves: 6 Cooking Time: 1 hour 15 minutes (for 3lb lean topside joint) Ingredients: 1 x 900g/2lb lean topside joint Salt and freshly milled black pepper 15-30ml/1-2tbsp fennel… Continue Reading
This simple roast beef recipe uses herbs that you may already have in your cupboard to provide a crispy coating for the beef. The pasta, asparagus and cherry tomato salad provides a wonderful accompaniment for a nice light roast meal. Serves: 8 Cooking Time: 1 hour 40 minutes (for 3lb lean beef topside joint) Ingredients: 1.3kg/3lb lean… Continue Reading
Time to cook Rare: 2 1⁄2 minutes on each side Medium: 4 minutes on each side Well done: 6 minutes on each side Ingredients: 450g (1lb) lean beef sirloin, rump or topside steaks, cut into 2.5cm (l inch) cubes Marinade: 30ml (2tbsps) coconut milk 5ml (1tsp) light soft brown sugar 1 red chilli, deseeded and… Continue Reading