Download Tuck-in 11 PDF - Simply Beef and Lamb

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Summer Beef Salad Niçoise ◊ Feeds 6 Time to prepare 15-20 minutes Time to cook 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 Oven temperature Gas mark 4-5, 180-190°C, 350-375°F Take 450-675g (1-1½lb) lean topside or mini roast joint Salt and pepper 40g (1½oz) softened butter 2 garlic cloves, peeled and crushed 60ml (4tbsp) freshly chopped chives 3 medium eggs, hard-boiled and roughly chopped 15 small new potatoes, halved and cooked 100g (4oz) fine green beans, topped, tailed and blanched 3 little Gem lettuces, roughly torn 10-12 black olives, halved 1 red onion, peeled and finely sliced 4-6 tomatoes, chopped 30ml (2tbsp) freshly chopped flat-leaf parsley Few caper berries, to garnish, optional For the Dressing: 60ml (4tbsp) red wine vinegar 175ml (6floz) extra virgin olive oil 2 small garlic cloves, peeled and finely chopped Salt and pepper Make Place the joint on a chopping board. Make several slits over the surface of the joint and season. In a small bowl mix together the butter, garlic and chives and spread generously over the joint and into the slits. Place the joint on a metal rack in a large non-stick roasting tin and open roast in a preheated oven for the preferred, calculated cooking time, basting with any rich meat juices. After roasting cover and leave to rest for 5-10 minutes. Eat Serve immediately with crusty bread. Tip This recipe works well with leftover cooked roast beef too. Prepare the dressing; place all the ingredients into a screw-topped jar and shake well. Place all the salad ingredients in a large salad bowl. Slice the beef very thinly and toss lightly in the salad. Drizzle over the dressing.
One-pot Lamb Ragôut with Lemon Couscous √ Feeds 6 Time to prepare 25 minutes Time to cook 1 hour 20 minutes Take 675g (1½lb) lean boneless lamb shoulder, leg or neck fillet, cut into 5cm (2inch) cubes 15ml (1tbsp) olive oil Grated zest of 1 lemon 2 garlic cloves, peeled and crushed 6 spring onions, finely chopped 150ml (¼pint) dry cider or white wine 600ml (1pint) good, hot lamb or vegetable stock 2 bay leaves 100g (4oz) sweet corn kernels 75g (3oz) sugar snap peas 75g (3oz) cauliflower florets 2 medium courgettes, roughly chopped Salt and pepper Small handful freshly chopped mint leaves For the Lemon Couscous: 300g (10½oz) dried plain couscous 425ml (¾pint) good, hot vegetable stock Grated zest of 1 lemon Make Heat the oil in a large casserole dish and cook the lamb with the lemon zest and garlic over a moderate heat for 4-5 minutes until brown, stirring occasionally. Transfer to a large plate. In the same pan add the spring onions and cook for 1-2 minutes until soft. Return the lamb to the casserole dish and add the cider or white wine, stock and bay leaves. Bring to the boil, reduce the heat, cover and cook for 1 hour. Add the remaining vegetables except the sugar snap peas and cook for a further 10-15 minutes. Meanwhile prepare the lemon couscous; place the couscous in a large heatproof dish and pour over the hot stock. Cover and leave to stand for 5 minutes, then season, add the lemon zest and fluff up the grains with a fork. Season the ragôut and stir through the sugar snap peas and fresh mint. Eat Serve immediately with the hot couscous. Tip For an extra zesty flavour add the juice of ½ a lemon to the couscous or, if preferred, serve with plain boiled rice.
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