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Roll up for some mighty meaty treats
What could be better after some hectic Christmas shopping than these delicious beefy recipes? ask Clare Latimer
WITH Christmas shopping on all our minds now is the time to get down to the West End and have a taste of some wonderful Irish beef. It is a good chance to see the variation of taste that grazing gives to meat.
Irish chef Clodagh McKenna will be appearing in London’s Selfridges’ Food Hall this weekend. As part of the store’s ‘Food Glamorous Food’ festival, she will be demonstrating a selection of delicious recipes using prime Irish West Cork Beef on Friday November 17 from 5pm-7pm and again on both Saturday and Sunday (November 18 and 19) from 12pm-2pm. Visitors to the store will be able to sample the best of Irish beef and join in the chance to win a fantastic hamper packed full of the best of Irish food and drink.
Tender Beef Wraps
Strips of sirloin beef flavoured with chilli, ginger, garlic with spring onions, wrapped in a tortilla with salad for a fast and satisfying snack or light lunch. If you can’t get the Irish beef then buy steak from a good butcher and the result will be the same but with a different flavour.
Serves 4
Ingredients
225g of Irish West Cork Beef sirloin steak, cut into thin strips.
One chilli, seeded and shredded.
Two teaspoons of grated ginger.
Two cloves of garlic, peeled and crushed.
Eight spring onions, trimmed and sliced.
Two tablespoons olive oil.
A good dash of Tabasco sauce.
Salt and freshly ground black pepper.
Four tortillas.
One tablespoons of sunflower oil.
A bag of salad leaves.
Method
Place the beef strips in a bowl and add chilli, ginger, garlic and spring onions. Season. Cover with olive oil and a good dash of Tabasco. Leave for 20 minutes. Heat oil in a pan and transfer strips and flavourings to pan. Toss around for just two minutes to sear the meat. Remove with a slotted spoon and blot on kitchen paper.
Warm the tortillas. Divide the beef mix between them and add salad leaves. Roll up. Serve with extra salad on the side.
Roast Irish West Cork Beef with Best Ever Roast Potatoes
Wonderful roast of Topside of beef, cooked rare and served with the best ever crusty potatoes roasted in goose fat which makes all the difference in the world for roasties with a crackly, crunchy outside, fluffy inside perfection and blissful flavour, and the Irish know how to cook their potatoes!
Serves 6
Ingredients
1.4kg of Irish Topside of West Cork beef.
1.1kg of floury potatoes (King Edward are best).
Four tablespoons of goose fat, or lard.
Salt and freshly ground black pepper.
Two tablespoons of sunflower oil.
Watercress for decoration.
Method
Weigh the joint (or remember what the butcher said) and calculate the cooking time at 15 minutes per pound plus 15 minutes extra for rare. Prepare the potatoes. Peel and cut into even sized chunks. Parboil in lightly salted boiling water. Drain. Place a lid on the pan and shake the potatoes around to rough up the surfaces. Heat goose fat in a roasting tin and transfer potatoes to it. Season. Roast at Gas 6 400F 200C for around 30 minutes, turning over now and again until crisp and golden.
Remove from tin and keep warm.
Heat oil in a pan and brown beef on all sides. Transfer to a roasting tin and season with freshly ground black pepper. Place in a pre-heated oven Gas 6 400F 200C for 20 minutes. Reduce heat to Gas 4 350F 180C for remaining time. Cooking times will depend on the thickness of the joint as well.
To test if the meat is done, rare beef should give, when squeezed or prodded with a finger. Medium is more springy. Cook for longer for well done.
Remove from oven when cooked to choice, and leave to relax for at least 15 minutes. Season again with salt and freshly ground black pepper.
Serve on a platter in slices with best ever roast potatoes around. Decorate with a flourish of watercress.
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