Roast beef topside with caramelised onion gravy

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Roast beef topside with caramelised onion gravy
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Course Main Dish
Servings
Ingredients
  • 1 tbsp black peppercorn
  • 1 tbsp English mustard powder
  • 1 tbsp dried thyme
  • 1 tsp celery seeds
  • 1 tbsp olive oil
  • Around 2kg topside beef
For the gravy
  • 4 tbsp plain flour
  • 2 beef stock cubes
  • 3 tbsp caramelised onion chutney or marmalade
  • 2-3 tsp Marmite
Course Main Dish
Servings
Ingredients
  • 1 tbsp black peppercorn
  • 1 tbsp English mustard powder
  • 1 tbsp dried thyme
  • 1 tsp celery seeds
  • 1 tbsp olive oil
  • Around 2kg topside beef
For the gravy
  • 4 tbsp plain flour
  • 2 beef stock cubes
  • 3 tbsp caramelised onion chutney or marmalade
  • 2-3 tsp Marmite
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Instructions
  1. Crush the peppercorns, mustard powder, thyme and celery seeds together with some salt, using a pestle and mortar. Stir in the oil, then rub it all over the beef. (If you have time, cover and chill the joint overnight to marinate. Bring the beef out of the fridge 1 hr before roasting.)
  2. Heat oven to 190C/170C fan and sit the beef in a snug-ish roasting tin. Roast for 12 mins per 450g (about 55 mins for 2kg) for medium-rare, or 15 mins per 450g (about 1 hr 10 mins) for medium-well.
  3. Remove from the oven, lift onto a platter, cover with foil and rest for 30 mins.
  4. For the gravy, pour any juices from the roasting tin into a jug. Let the juices separate, then spoon 2 tbsp of the fat back into the tin – if there is no fat, use 2 tbsp butter instead. Discard any other fat. Sit the roasting tin on the hob and stir in the flour, stock cubes, onion chutney or marmalade and Marmite.
  5. Cook for 1 min, stirring well to scrape up any beefy bits stuck to the tin, then gradually stir in 750ml hot water from the kettle. Bubble to thicken to a nice consistency, then gently keep warm until ready to serve with the beef, carved into slices.
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BRAISED LAMB SHANKS, BURNT LEEKS AND ZUCCHINI SALAD

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BRAISED LAMB SHANKS, BURNT LEEKS AND ZUCCHINI SALAD
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Course Main Dish
Servings
serves
Ingredients
Salad
  • 50 gm finely grated Parmigiano-Reggiano 2/3 cup
  • 50 gm blanched almonds
  • 6 small leeks tops trimmed
  • 4 zucchini cut into julienne on a mandolin
  • 1/2 cup each basil and mint leaves torn, loosely packed
  • 2 tbsp lemon juice or to taste
  • 3 tsp olive oil
  • 1 tsp caster sugar
Lamb shanks
  • 1 tbsp grapeseed oil
  • 6 large lamb shanks 350gm each
  • 1.2 kg canned whole tomatoes
  • 1 litre red wine
  • 750 ml chicken stock
  • 140 gm tomato paste
  • 3 each rosemary and thyme sprigs
  • 2 garlic cloves thinly sliced
  • 1/2 red chilli
Course Main Dish
Servings
serves
Ingredients
Salad
  • 50 gm finely grated Parmigiano-Reggiano 2/3 cup
  • 50 gm blanched almonds
  • 6 small leeks tops trimmed
  • 4 zucchini cut into julienne on a mandolin
  • 1/2 cup each basil and mint leaves torn, loosely packed
  • 2 tbsp lemon juice or to taste
  • 3 tsp olive oil
  • 1 tsp caster sugar
Lamb shanks
  • 1 tbsp grapeseed oil
  • 6 large lamb shanks 350gm each
  • 1.2 kg canned whole tomatoes
  • 1 litre red wine
  • 750 ml chicken stock
  • 140 gm tomato paste
  • 3 each rosemary and thyme sprigs
  • 2 garlic cloves thinly sliced
  • 1/2 red chilli
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Instructions
  1. For braised lamb shanks, preheat oven to 180C. Heat oil in a large frying pan over medium-high heat, season shanks to taste, add to pan in batches and cook, turning once, until browned (2-3 minutes each side). Transfer to a casserole with remaining ingredients, bring to the simmer, cover with a lid and braise in oven until meat is falling from the bone (3 hours). Set shanks aside, skim fat from braising liquid, then reduce over medium heat until slightly thickened (30-40 minutes). Return shanks to braising sauce and keep warm.
  2. Meanwhile, scatter parmesan over a large oven tray lined with baking paper and bake until golden and crisp (8 minutes). Roast almonds on a separate oven tray until golden (6-8 minutes). Set parmesan and almonds aside to cool, then transfer both to a food processor and process until finely chopped.
  3. Heat a char-grill pan over medium-high heat, add leeks and grill, turning occasionally, until completely blackened (15-20 minutes). Transfer to a large bowl, cover with plastic wrap and steam until tender (2-3 minutes). Remove with tongs (reserve juices), discard blackened layer and set aside.
  4. Add zucchini, herbs, lemon juice, oil and sugar to bowl with leek juices, season to taste, and stir gently to combine. Just before serving, stir in parmesan and almond crumbs. Serve shanks hot topped with braising sauce, with burnt leeks and zucchini salad.
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The Ultimate Barbecued Pork Ribs

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The Ultimate Barbecued Pork Ribs
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Course Main Dish
Servings
Ingredients
  • 2 slabs American style pork spare ribs about 1.5kg
  • sea salt and freshly ground black pepper
  • extra-virgin olive oil
  • 2 bacon slices
  • 4 sprigs fresh thyme
  • 1/2 onion
  • 3 smashed garlic cloves
  • 2 cups ketchup
  • 1 cup peach or apricot jam
  • 2 tablespoons Dijon mustard
  • 2 tablespoons brown sugar
  • 1/4 cup molasses
  • 2 tablespoons red wine vinegar
  • 1 teaspoon ground cumin
  • 1 teaspoon ground paprika
Course Main Dish
Servings
Ingredients
  • 2 slabs American style pork spare ribs about 1.5kg
  • sea salt and freshly ground black pepper
  • extra-virgin olive oil
  • 2 bacon slices
  • 4 sprigs fresh thyme
  • 1/2 onion
  • 3 smashed garlic cloves
  • 2 cups ketchup
  • 1 cup peach or apricot jam
  • 2 tablespoons Dijon mustard
  • 2 tablespoons brown sugar
  • 1/4 cup molasses
  • 2 tablespoons red wine vinegar
  • 1 teaspoon ground cumin
  • 1 teaspoon ground paprika
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Instructions
  1. Preheat the oven to 120C. Put the ribs on a baking sheet, season with salt and pepper and drizzle with olive oil. Stick them in the oven, and let the ribs bake, low and slow for 1 1/2 hours.
  2. Meanwhile, make the sauce. Wrap the bacon around the middle of the thyme sprigs and tie with kitchen twine so you have a nice bundle. Heat a little oil in a large saucepan over medium heat. Add the thyme bundle and cook slowly for 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly, without colouring, for 5 minutes. Add all of the rest of the sauce ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavours. Put some sauce in a separate bowl for basting, reserving the remaining sauce for serving.
  3. Baste the ribs with the sauce and let them continue cooking, basting twice more, for 30 more minutes. When the ribs are cooked, take them out of the oven. You can let them hang out like this until you're ready to eat.
  4. When ready to eat, preheat an over grill on high for 5 minutes and then grill the ribs, basting with the sauce. They should become crisp and charred, about 5 minutes on each side. Pick the onion and garlic out of the sauce and serve with ribs.
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Turmeric and butter roasted cauliflower with pink pickled onions

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Turmeric and butter roasted cauliflower with pink pickled onions
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Course Entree, Platter
Servings
Ingredients
  • 1 red onion halved and very thinly sliced
  • 3 tbsp red wine vinegar
  • 2 tsp caster sugar
  • 3 tbsp tahini
  • 150 ml natural yogurt
  • 1/2 bunch dill
  • 1 clove largegarlic peeled and halved lengthways
  • 9 palm size cauliflower florets
  • 100 g Butter
  • 1 tsp ground cumin
  • 2 tsp turmeric
  • Sea salt
Course Entree, Platter
Servings
Ingredients
  • 1 red onion halved and very thinly sliced
  • 3 tbsp red wine vinegar
  • 2 tsp caster sugar
  • 3 tbsp tahini
  • 150 ml natural yogurt
  • 1/2 bunch dill
  • 1 clove largegarlic peeled and halved lengthways
  • 9 palm size cauliflower florets
  • 100 g Butter
  • 1 tsp ground cumin
  • 2 tsp turmeric
  • Sea salt
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Instructions
  1. To make the pickled onions, put the sliced onions in a bowl and add the vinegar and sugar with a little pinch of salt. Toss together then leave to macerate, stirring now and then. The onions will eventually become really soft and turn a lovely bright pink.
  2. Mix the tahini, yogurt, dill and halved garlic clove. (You’ll be scooping the garlic out later, the idea is just to give a really subtle hit to the sauce). Add enough water to get a drizzling consistency and chill until needed.
  3. Heat the oven to 200C/fan 180C/. Put the butter in a small pan with the spices and a pinch of salt. Melt together, then cook very gently for 1-2 minutes. Put the caulis in a roasting tin or on a baking sheet. Brush over the butter then turn over to coat in as much of the butter as possible (but don’t worry if you don’t hit every spot).
  4. Cover the whole tray with foil and cook for 20 minutes, then take the foil off and cook for another 20-30 minutes, or until tender and starting to catch a little at the edges.
  5. Scoop the garlic out of the sauce and drain the pickled onions.
  6. You can serve this from the tray or transfer the caulis to a platter, or individual plates. Scatter with the onions then drizzle all over with the sauce. Serve with a bit of extra dill, enjoy!
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