Archives: Recipes

Preparation time: 5 – 10 minutes

Cooking time: 40 – 50 minutes (for medium)

 

Ingredients:

1 x 18oz topside mini roast

2 tsp runny honey

2 tsp prepared horseradish sauce

Zest of 1 lemon

1 tsp oil

Pinch salt

Freshly milled black pepper

 

Method:

1. Preheat the oven to 375°F
2. In a small bowl, mix together the honey, horseradish sauce, lemon zest and oil
3. Place the joint on a chopping board, make several slashes over the surface, season and spread with the honey and lemon mixture. Transfer to a roasting rack in a medium non-stick roasting tin and roast for 40 – 50 minutes (for medium). Cover with foil if browning too quickly.
4. Remove the join from the oven, transfer to a warm plate, cover and leave to rest for 5 – 10 minutes, 20 minutes if time allows.
5. Serve with a bulgur wheat salad.

Preparation time: 10 minutes

Cooking time: 8-10 minutes

 

Ingredients:

1 x 12oz sirloin cannon

1Tbsp oil

For the Tarragon and Shallot Butter:

2oz butter, softened

1 small shallot, peeled and finely diced

2tsp freshly chopped tarragon

Dash of Port or cream sherry

Small handful freshly chopped tarragon

 

For the Pea Purée:

½ small onion, peeled and finely chopped

1-2 Tbsp butter (just enough butter to cover the bottom of the pan)

 

1 cup good, hot chicken or vegetable stock

8oz fresh green peas

Small handful freshly chopped parsley, optional

 

Method:

1. To prepare the tarragon and shallot butter, in a bowl blend together the butter, shallot, tarragon and seasoning. Form the butter into a sausage shape, wrap in plastic wrap or tin foil and refrigerate until required.
2. To make the pea puree place the onion, butter, stock and peas in a large pan, Season, bring to a boil, reduce the heat, cover and simmer for 4-5 minutes. Drain and reserve two tablespoons of the stock.  Purée to a desired consistency with the reserved stock.  Add the freshly chopped parsley, if used.   Set aside and keep warm.
3. Season the cannon and coat with oil all over. Sear in a very hot pan for 3-4 minutes. Remove from the pan and leave to rest. Add the tarragon and shallot butter to the hot pan.  Re-wrap any remaining butter and freeze until required for up to 3 months.
4. Add a dash of Port or cream sherry to the pan, stir, bring to a boil, reduce the heat and cook for a further 2-3 minutes until the sauce is reduced and syrupy. Add the freshly chopped tarragon.
5. Slice the cannon and serve with the sauce on a bed of the pea purée and new potatoes.

Tip:

Freeze any remaining tarragon butter in foil for up to 3 months

Preparation time:  10 minutes

Cooking time: 40-50 minutes (for medium)

 

Ingredients:

1 x 1lb beef topside mini roast

For the Piri-Piri Glaze:

2 Tbsp clear honey

1 Tbsp red wine or sherry vinegar

1 Tbsp oil

1 Tbsp prepared chilli sauce

2 Tsp dried mixed herbs

1 Tsp ground paprika

 

Method:

1. To prepare the glaze; in a small bowl mix all the ingredients together.
2. Preheat the oven to 375°F.
3. Place the joint on a chopping board, make several slashes over the surface of the joint, season and brush with the glaze. Transfer to a roasting rack in a medium non-stick roasting pan and roast for 40-50 minutes (for medium). Cover with foil if the meat is browning too quickly.
4. Remove the joint from the oven, transfer to a warm plate, cover and leave to rest for 5-10 minutes, 20 if time allows.
5. Slice the roast and serve with any pan juices, vegetable rice and a green salad.