Archive for the ‘Meat, poultrey and game’ Category
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Steak with honey-glazed root vegetables
Serves 2
- 2 ribeye steaks (2cms thick)
- 3 med waxy potatoes
- 3 sml parsnips
- 1 med turnip
- 3/4 sprigs of thyme
As I walked past the butchers this evening I first reveled in the fact that they were still open and then at the wonderful looking piece of ribeye steak (you can tell a good piece by the amount of ‘marbling‘, the fat is where the flavour comes from), I thought some root veg, glazed with honey and thyme - Nice! And not much fuss either.
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Roast sirloin of beef
Serves 4-6
- 1.5-2 kg boned sirloin of beef (fat left on)
- 4 lrg parsnips
- 1 gls red wine
When it comes to a traditional joint of roast beef nothing beats a good piece of sirloin. It is a little extravagent at £20 the kilo, but well worth it in my opinion! For this roast you’ll need a joint of at least 1.5 kilos to cook properly - this should be easily enough for 4 or 5 people. Read full post
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Yorkshire pudding
Serves 4-6
- 200g flour
- 3 eggs
- A pinch of salt and pepper
- Up to 400ml or 3/4 pint of milk
- Beef dripping or lard
This is a recipe that I have adapted from Jane Grigson’s English Food - I can’t recommend this book highly enough as a wonderful celebration of English cooking. It is true that, as a nation, we did once have something to shout about when it came to food.
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Marinated Leg of Lamb
Serves 6-8 depending on size of leg
- 1 Leg of lamb (butterflied)
- black olives or olive paste
- 2 Anchovy fillets
- Rosemary
- 5 Cloves of garlic
So simple to prepare and always a big hit, this dish was a useful one in our armory at the Eagle and is a perfect alternative to the usually dull bbq staples of sausages and burgers.