Tuesday 11 December 2012

Spicy Roast Beef

Sunday Lunch is the highlight of the week and the time when I like to push the boat out a little bit.

Sometimes I will roll my Beef in Mustard and cook it like that but I have taken to doing it this way instead.   There is no getting away from the fact the crust is spicy, so cut off this for fussy eaters.  It surprised me when two of my very fussy children tried this and loved it; they kept returning for more.

I have added my amounts in but this will vary  on who and how many you are feeding, how spicy you like your meat and how big the joint is.  These measurements are a good guideline to try for the first time you spice up your Beef then you can adapt accordingly.

Ingredients 
Mixed peppercorns 1 tbsp 
Mustard Seeds 1 tbsp
Fennel Seeds  1tsp
Red Onions cut into quarters 
Joint of Beef
Olive Oil

Gravy
Flour
Stock Cube
Red currant Jelly (although I had run out and used Chill Jam instead)
good pouring of Red Wine


It is so simple for such a deep pervasion of subtle spices



Crush the peppercorns then add the mustard seeds and fennel seeds crushing them as well.




Cover the joint of Beef with oil.

Spread the peppercorn mix over a plate or roasting dish and roll the oiled joint in the mix.

Leave this for a few hours if you can or even overnight in the Fridge (you could put it in a bag)

Before you are ready to cook take the beef from the fridge so it can acclimatise to the temperature of the room.




Rest the Beef on the onions so any juices drip down.




Cook in  a hot oven 200°C / Gas 6  for about an hour (depending on weight, preference rare or well done -  I like very rare the rest of the family prefer very well done an hour was more to my liking than theirs)

Take the meat out and let it rest for at least 30 minutes - if any longer cover with Silver foil to keep the heat.


Meanwhile using the onions and all the delicious scrapings in the pan.  Mix in a spoonful of flour which has been mixed with water.   Stir it in till there are no lumps of flour.

Add the stock cube, redcurrant jelly and the wine and mix well; over the heat.  If like me you use pampered chef stoneware which cannot have direct heat I put it in the oven remembering to stir regularly.

Serve with delicious Yorkshire Puddings, Roast potatoes and a selection of veg.  I confess to hide all the seeds and onions I strained the gravy before taking it to the table, but some tastes might enjoy the bits still in the gravy

I used the left overs for sandwich fillings and cold meat platters, the kick added to the beef was delicious but not at all overpowering.



Enjoy,  do you add anything else to your joints - let me have a try?

Tiggy

Find out what I am up to in my other blog  Tiggy Hayes



Monday 3 December 2012

Curly Kale


I like my vegetable side dishes but so often to entertain the pallets of young unadventurous children I end up serving boring boiled veg day in, day out.    If I take the time and effort to produce a really nice meal it is good to have some side dishes that compliment the meal.  

This is definitely a dish to keep mum about the ingredients when talking to the children; yet it all disappeared so quickly.  We were having slow roasted lamb which had been infused with garlic and rosemary wrapped in anchovy fillets and the combinations worked really well.

Ingredients 
Butter
Olive Oil
Kale (stalks removed - cabbage or greens would work as well)
Onions sliced 
Garlic - chopped finely
Anchovy fillets - chopped very finely



Heat the butter with the oil to prevent it from burning. 

Add the onions and garlic and soften 




Chop the anchovy fillets very finely; don't worry nobody will know you have them in there.  Add to the pan.



Meanwhile blanch the kale in boiling water for a minute or so.  This keeps the colour vibrant and rich and does not lose any goodness in over boiling.



Drain and add to the onion pan -  toss quickly with all the ingredients and turn into serving dish.




Both the garlic and anchovies are invisibly infused within the soft almost caramelised onions but they give a richness of taste with no salt required.

Give this a try.  See how it goes down particularly with the lamb or a fish dish would be good.

 Enjoy and let me know what other combinations you can come up with.

Tiggy

Find out what I am up to in my other blog  Tiggy Hayes