Recipes Keywords: beef

Celebration Roast Beef with Beetroot, Apple and Orange Relish

Main courseServes 10

Preparation time: 15 minutes, plus marinating time Cooking time: Rare: 20 minutes per 450g/1lb plus 20 minutes Medium: 25 minutes per 450g/1lb plus 25 minutes Well done: 30 minutes per 450g/1lb plus 30 minutes : 1. Place the joint on a chopping board and make several slashes over the surface with a sharp knife, taking care not to cut any butcher's string or meat bands. Season on both sides and push the thyme and rosemary into the slits. 2. Place the beef in a strong, large double lined plastic freezer bag and add the cider and oil. Seal the bag, place on a large plate and refrigerate for at least 2 hours or if time allows, overnight, turning once. 3. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F. 4. Remove the beef from the marinade (reserve the marinade) and transfer to a rack in a large non-stick roasting tin. Pour over the marinade and open roast for the preferred, calculated cooking time, basting occasionally with any rich meat juices. Cover with foil if browning too quickly. 5. One hour before the end of the cooking time, remove the beef and rack from the tin and add the fennel and onions. Position the beef on top of the vegetables without the rack and return to the oven for the remainder of the cooking time. 6. Transfer the beef to a large warm plate, cover and leave to rest for 20 minutes. 7. Slice the beef and serve with the pan juices, fennel, onions and a salad or beetroot and orange relish. Beetroot, Apple and Orange Relish Serves 10 Preparation time: 20 minutes Cooking time: 20 minutes Ingredients: 15ml/1tbsp rapeseed or olive oil 2 small onions, peeled and finely chopped 5ml/1tsp ground allspice 2.5ml/½tsp ground cinnamon Salt 2 medium cooked fresh beetroot, peeled and coarsely grated 2 sharp green apples, e.g Granny Smith, cored and grated 200g/7oz brown sugar Finely grated zest of 1 large orange 250ml/9floz red wine vinegar : 1. Heat the oil in a large non-stick pan. Cook the onions, spices and salt for 4-5 minutes or until soft, stirring occasionally. 2. Add the beetroot, apple, sugar, orange zest and vinegar. Cook uncovered for 15-20 minutes, stirring occasionally. 3. Sterilise a large empty jam jar in a preheat oven to Gas mark ¼ 110°C/225°F (wash the jar and lid first in hot soapy water then rinse thoroughly). Sterilise in the oven for 20 minutes. Fill the jar with the relish whilst the jar is still hot. 4. Serve the relish with the beef. Tip: Once sealed the relish will keep in the fridge for up to 2 months and is great served with cold meats.

Mini Anticuchos Beef Skewers with Sweetcorn Fritters

StarterServes 6

Preparation time: 30 minutes, plus marinating time Cooking time: Under 25 minutes : 1. In a shallow non-metallic dish mix the marinade ingredients together. Add the beef, stir gently, cover and marinate in the fridge for 2 hours, or if time allow overnight. 2. To prepare the sweetcorn fritters; in a small bowl mix all the ingredients together (except the oil), season well, cover and set aside. 3. Thread the beef onto 6 metal or wooden skewers (previously soaked in water), remove any excess marinade and cook on a prepared barbecue or under a preheated moderate grill for 12-16 minutes, turning occasionally. 4. Meanwhile, prepare the fritters, heat the oil in a large shallow non-stick frying pan and cook the fritters, a tablespoon at a time for 2-3 minutes on each side until golden. Remove and drain on absorbent kitchen paper. 5. Serve the skewers with the fritters and a salad garnish.

Savoury Beef Cupcakes

StarterServes 12

Preparation time: 30 minutes Cooking time: 45 minutes : 1. To prepare the mash; cook the potatoes in a large pan of boiling water for 20-25 minutes. Drain, season and mash together with the remaining topping ingredients. 2. Preheat the oven to Gas mark 5, 190°C, 350°F. 3. In a large bowl mix together the mince and sausage meat. Heat the oil in a large non-stick frying pan, add the mince mixture and cook for 5 minutes. Add the onion and continue to cook for 3-4 minutes. Season and add the remaining ingredients. 4. Line a 12 hole muffin tin with muffin cases then divide the mixture between the cases (up to ¾ full) and densely pack the mince mixture into each case 5. Place the mash in a piping bag fitted with a plain piping nozzle and pipe a dome shape on top of each cupcake. 6. Place the muffin tin on a baking sheet and cook for 15-20 minutes. 7. Serve the cupcakes immediately with seasonal vegetables or a crisp salad. Tip: Choose from a selection of potato cupcake toppings below: Herb Mash Cook and mash 675g/1½lb potatoes with 25g/1oz butter or margarine and 60ml/4tbsp milk or cream. Season and stir through 60ml/4tbsp freshly chopped chives. Spoon the mash into a piping fitted with a plain nozzle. Beetroot Mash Cook and mash 675g/1½lb potatoes with 25g/1oz butter or margarine and 60ml/4tbsp milk or cream. Season and stir through 2 small cooked and grated fresh beetroot. Spoon the mash into a piping fitted with a plain nozzle.

Shibden Mill Inn’s Steak and Ale Pie

Main courseServes 6

Preheat the oven to 220°C/420°F/Gas Mark 7. Pour flour into a bowl and season well. Coat the meat with the seasoned flour. Heat half the butter and all the duck fat in a pan and add the meat & mustard seeds. Sear all over until golden brown for about 10 minutes. Add the vegetables, herbs, ale and stocks. Bring to a boil, then cover with a lid and gently simmer for 1 hr or until tender. When cooked, season, add the remaining butter and pour into a pie dish.Brush the edge of the dish with the beaten egg. Roll out the pastry using as little flour as possible and place over the dish. Pinch the edges of the dish so that the pastry will stick to it and trim off any remaining pieces of pastry from around the edge. Brush the pastry top thoroughly with the remaining beaten egg and cream, place on a tray. Bake in the oven for 30 mins until the pastry is golden brown on top.

HERB CRUSTED LOCAL HARE, PIE, SAUSAGE AND MASH from the Cleveland Tontine

Serves 4

*Herb Bread Crumbs* – Place all ingredients in a blender until fine *Loin of Hare* – Preheat the oven to 180 degrees – Lay out a large piece of cling film and lay the pancetta slices overlapping on top – Place the 2 pieces of each loin on the pancetta with the narrow ends facing to the middle – Roll the loins into a cylinder and secure the ends – Slice the wrapped loin into 4 pieces and, leaving the cling film on, pan fry in a hot pan with a knob of butter and 1 tablespoon of oil until sealed and golden brown. – Place in the oven for 4 mins – Remove from oven and allow to rest for 8 mins – Sprinkle the crumb on the flat side of the loin *Hare Sausage* – Place the raw hare leg and the bacon in a food processor and blend – Add all the other ingredients and mix well – Place the mix in a piping bag and cut off the end – Push the end of the sausage skin over the end of the bag and then pipe the mix into the skin – Twist the sausage every 4cm to make small sausages – Chill for 1 hour and then cut into individual sausages – Grill until golden brown *Braised Hare Leg* – Fry the hare legs in butter until golden brown – Fry all the vegetables until golden brown – Put the hare legs and vegetables together in the same pan, add the wine and cook until liquid is reduced by half – Add the gravy and the water – Simmer for 2 hours or until the leg meat comes off the bone with ease – Strain the liquid from the pan and reduce to a sauce consistency – Pick the meat off the legs and add to the sauce – Place in the pasty case and top with mashed potato Place the loin, sausage and pie together on a plate and drizzle with any remaining sauce. Serve with honey roasted turnips.