Archives: Recipes

Preparation Time: 20 minutes

Cooking Time for flat iron steaks: 

Rare: 2 minutes on each side

Medium Rare: 3-4 minutes on each side

Medium: 5-7 minutes on each side

Ingredients:

1lb lean flat iron, sirloin or rump steaks

Salt and freshly milled black pepper

1 tablespoon canola or olive oil

1 x 130oz pack filled pasta shapes (tomato and ricotta is good)

2oz fresh or frozen peas, blanched in boiling water

1 small zuccini, grated

8 plum or cherry tomatoes, quartered

For the Chilli and Cliantro Dressing:

1 large handful freshly chopped cliantro

Pinch dried chilli flakes

1 garlic clove, peeled and finely chopped

2 tablespoons extra virgin rapeseed or olive oil

4 tablespoons Worcestershire sauce

2 tablespoons white wine vinegar

 

Method:

1. Remove the steak from the fridge at least 1 hour before cooking, transfer to a shallow dish and bring up to room temperature.
2. Place the steaks on a chopping board, season on both sides and brush with the oil. Cook on a prepared barbecue or under a preheated moderate grill according to your preference. Transfer to a plate, cover with foil and leave to rest for 5-10 minutes.  This is very important.
3. Cook the pasta according to the packet instructions. Drain, cool and transfer to a large bowl. Add the peas, courgettes and tomatoes.
4. Meanwhile, prepare the dressing; place all the ingredients into a screw-topped jar. Shake well and set aside.
5. Slice the steaks diagonally and toss the strips in the salad with any meat juices from the plate. Shake the dressing, spoon over the salad and serve.

Note:

Flat iron steak is best when cooked to either medium rare or medium.  For best results with flat iron, cover with foil and rest for 5-10 minutes before serving.

Tip:  For sirloin or rump steak following the cooking times below:

(Based on a ¾inch thick steak)

Rare: 2½ minutes on each side

Medium: 4 minutes on each side

Well done: 6 minutes on each side

Preparation Time: 20 minutes

Cooking Time: 4-6 hours on HIGH, 6-12 hours on LOW in a slow cooker

Ingredients:

1lb 2oz. brisket mini joint

1/4 ounce dry porcini mushrooms

1 cup good, hot chicken or beef stock

1 tablespoon canola oil

Salt and freshly ground pepper

1 onion, peeled and coarsely chopped

2 celery stalks, roughly chopped

2 small garlic cloves, peeled and roughly chopped

1 tablespoon freshly chopped rosemary

1 14 ounce can chopped tomatoes

1-2 tablespoons Worcestershire sauce

1 tablespoon fresh chopped parsley, to garnish (optional)

 

Method:

1. Put the mushrooms in the hot stock and leave to stand for 10 minutes. Remove the mushrooms, roughly chop and set aside separately from the stock.
2. Heat the oil in a large non-stick frying pan, season the brisket on both sides and brown on both sides. Transfer to a slow cooker.
3. Add the onion, celery and garlic to the non-stick pan and cook for 2-3 minutes. Add the rosemary, the reserved mushrooms, stock, mushroom liquid, tomatoes and Worcestershire sauce. Bring to a boil and pour into the slow cooker.
4. Cook for 4-6 hours on HIGH or 6-10 hours on LOW, or according to the manufacturer’s instructions.
5. Garnish with parsley and serve with herbed mash potatoes and seasonal vegetables.

Preparation Time: 10 minutes

Cooking Time: 4-6 hours on HIGH, 6-12 hours on LOW in a slow cooker

Ingredients:

2 x 1lb 2oz. brisket mini joints

For The Masala Mixture:

4 teaspoons garam masala or curry powder

2 tablespoons runny honey

2 tablespoons ketchup

Salt and freshly ground pepper

1 cup water

To garnish:

Fresh coriander leaves

 

Method:

1. In a small bowl, mix together the garam masala, honey, ketchup, and seasonings.
2. Brush the masala mixture over the brisket on both sides, transfer to a slow cooker. Add the water.
3. Cook on HIGH for 4-6 hours or on LOW for 6-10 hours, or according to the manufacturer’s instructions.
4. Slice the brisket, serve with the sauce, pilau rice and steamed cabbage.