By Liz Hunter
Remove the steaks from the fridge 30 mins prior to cooking. Make the sauce – place the oil and butter in a pan, then add the shallot and garlic and fry gently for a few minutes until softened. Add the brandy and stir for a few minutes. Add all the other ingredients and stir well … Continued
By Liz Hunter
In a small bowl mash the avocado, add the chili flakes, lemon juice and seasoning. Fry the onion in the oil until softened. Remove from the pan. Cook the steak in a hot pan, fry for a few minutes each side to your liking. Rest the steak. Toast the bagels. Assemble by placing the cheese … Continued
By Liz Hunter
Make the sauce by placing the ingredients in a bowl and whisk until smooth. Season the beef with black pepper. Heat the oil in a frying pan and over a high heat fry the beef strips for a few minutes until browned. Reduce the heat and add the ginger, garlic, onion, broccoli and spring onions, … Continued
By Liz Hunter
Pre heat the oven to 170C, 140 C Fan, Gas 3 Place the oil in a frying pan and heat, add the ribs and fry all over to brown and crisp the surface. Place the stock, paprika, seasoning, ginger, garlic, vinegar and brown sugar in casserole dish and stir well. Add the ribs and cover … Continued
By Liz Hunter
Dry fry the mince, until brown Add the onion and garlic and fry for 2 minutes Add the herbs, black pepper, passata, carrots and stock and mix well, bring to the boil Break in the lasagne sheets and stir well Place the lid on the pan and simmer for 20 minutes Remove the lid and … Continued
By Liz Hunter
Heat the oil in a casserole dish and add the beef. Fry the beef until brown and remove from the dish. Add another dash of oil and add the onion, bacon, carrot, celery and garlic, fry for a few minutes to soften. Add the passata, stock and all the herbs then add the beef and … Continued
By Liz Hunter
In a bowl, add the cornflour, soy sauce, sugar, sriracha, ginger, garlic and sesame oil. Add the beef and stir well. Cover and leave in the fridge for an hour. Make the sauce by mixing together all the ingredients, if too thick add a little water. Prepare the ingredients for the bowls. Cook the beef … Continued
By Liz Hunter
Take the beef joint out of the fridge 30 minutes prior to cooking. Mix together 1 tbsp of the oil, salt, pepper, thyme, rosemary and garlic granules . Use the remaining oil to coat the beef, ensuring all surfaces are covered. Cover the top with the herb paste. Place the beef in the basket. Pre … Continued
By Amelia
Cook the polenta using four parts water to one part polenta. Whisk the polenta into salted boiling water, then reduce the heat and whisk or stir for around 10 minutes. Transfer the cooked polenta to a cling-filmed tray to set (for best results the polenta should be about an inch deep in the tray). After … Continued
By dev four
Roast the cloves of garlic with the skin on, the shallots and bone marrow with one tablespoon of the wagyu beef dripping. Pop it in the oven for 20 minutes at 180°C / 160°C fan / Gas 4. After the 20 minutes take the tray out of the oven and unpeel the garlic. To make … Continued
By Amelia
In a small bowl, mix the oil with the cajun spice Place the steak in the mixture and leave for 10 minutes while you prepare the rest of the ingredients Heat the airfryer for 2 minutes on 200’C Pop the steaks in the basket and cook for 5 minutes, then turn and cook for a … Continued
By Amelia
Cooking time: Rare – 20 minutes per 450g/½kg (1lb) plus 20 minutes Medium – 25 minutes per 450g/½kg (1lb) plus 25 minutes Well done – 30 minutes per 450g/½kg (1lb) plus 30 minutes Temperature: Gas 4, 180˚C, 350˚F *(Allow approx 100g (4oz) raw meat per person if joint is boneless 225g (8oz) if bone in) … Continued
By Amelia
1. Place the mince into a deep frying pan or saucepan, start frying using low heat – to release the fat from the mince, then increase the heat and fry the mince until it’s nice and brown. 2. Remove the mince from the pan and add the onion and garlic to the pan and fry … Continued
By Amelia
Remove the beef from the fridge 1 hour before cooking and allow to reach room temperature. Preheat the oven to 220˚C / 200˚C fan / Gas 7. In a small bowl, mix the oil, chopped herbs, garlic and seasoning together. Place the onion and carrots in the bottom of a roasting tin to create a … Continued
By Amelia
Soak the noodles in warm water for approximately 10 minutes to soften. Drain and coat in 1 teaspoon of the oil. Make the sauce: Place 1 tablespoon of the oil in a pan, add the garlic and chillies, and fry gently for a few minutes to soften. Add the sugar, tamarind mixture, fish and soy … Continued
By Amelia
Remove the steaks from the fridge 30 mins prior to cooking. Make the sauce – place the oil and butter in a pan, then add the onion and mushrooms and fry gently for 5 minutes until softened. Add the flour and stir well for 2 minutes, gradually add the wine and brandy and bring to … Continued
By Amelia
Remove the beef brisket from the fridge 45 minutes before cooking to reach room temperature. Preheat the oven to 150˚C / 130˚C fan / Gas 2. Mix the spices together for the rub and gently rub into the surface of the brisket. Place the onion slices in a roasting tin and sit the brisket on … Continued
By Amelia
Using a bread knife, slice along the top of each baguette but not cutting all the way through. Open gently. Make the meatballs: In a large mixing bowl, place the mince, breadcrumbs, the 50g of grated parmesan cheese, oregano, onion powder and garlic powder, seasoning and mix gently with a fork. Add enough of the … Continued
By Amelia
Heat the oil in a frying pan and add the minced beef, cook for a few minutes until browned. Add the onion, garlic and chilli, and fry for a few minutes until the onion is softened. Add the remaining ingredients, stir well and bring to the boil. Lower the heat and place a lid on … Continued
By Amelia
Place all the sauce ingredients in a large bowl and whisk lightly to mix well. Season the beef. Heat the oil in a large frying pan and, over a high heat, brown the meat well on all surfaces. Transfer the meat into the slow cooker or in a deep casserole dish and pour the sauce … Continued
By Amelia
Make the dressing: put the ginger, garlic, lime and lemon zest and juice, honey, white vinegar, seasoning, and oil in a bowl, gently whisk together. Sprinkle a little black pepper over the steak, heat the oil in a frying pan and, over a high heat, fry the steak, turning once and cook to your liking. … Continued
By Amelia
To make the marinade, mix the cornflour and soy sauce and whisk until smooth. Add the beef stock, brown sugar and oil. Then add the black pepper to taste and whisk well. Add the meat and leave to marinate for at least 1 hour (longer if possible). Make the chow mein. Heat the oil in … Continued
By Amelia
Preheat the oven to 180°C / 160°C fan / Gas 4, or heat up the slow cooker. Take a large ovenproof casserole dish or frying pan, heat the oil and brown the meat on all sides. Add the onion, chilli and garlic, and lightly soften. Add all the remaining ingredients and stir well to combine. … Continued
By Amelia
Heat a flat griddle or a dry pan over a high heat. Take the mince out of the fridge and form it into two 105g balls. (If you are using one larger patty for your burger, use about 180-200g of mince instead). Split the bread bun in half. Place the two halves, cut side down … Continued
By Amelia
Season the flour and use to coat the beef. Heat the oil in a large pan or flameproof casserole dish and fry the beef in 2 batches until brown. Remove from the pan. Add the butter, garlic, onions and mushrooms to the pan and fry for a few minutes. Return the beef to the pan. … Continued
By Amelia
Preheat the oven to 170˚C / 150˚C fan / Gas 3. Heat the oil in a pan or flameproof casserole dish and fry the beef in two batches until nice and brown. Return all the beef into the dish. Add the onions and mushrooms and fry for a few minutes to colour. Add the garlic … Continued
By Amelia
These Welsh Beef smashed burgers are stacked high with beef mince, cheese, salad, gherkins and awesome crispy shoestring onions. Delicious! To prepare the patties, divide the mixture into 8 equal meatballs. Place a sheet of greaseproof paper on a tray and pop each meatball on the paper, flattening with your hand. Place another … Continued
By Amelia
This recipe shows you how to cook a whole picanha steak two ways – Brazilian style and fillet style. Place the rump fat-side down on a chopping board or clean work surface and, using a small knife, carefully remove the thin silver skin/membrane from the surface of the meat. While the meat is … Continued
By Amelia
Preheat the oven to 220°C / 200°C fan / Gas 6. Dry fry the beef mince until nice and brown, leaving it in clumps. Add the onion, peppers and mushrooms and fry gently to soften. Add all the remaining ingredients other than the cheese. Stir through to mix and leave the mixture to cool. On … Continued
By Amelia
Heat the oil in a large pan or flameproof casserole dish, add the beef and fry until browned. Add the seasoning, onion, pepper, garlic, ginger and spices and stir gently for a few minutes. Add the remaining ingredients and bring to the boil. Cover with a lid or foil and continue cooking on the hob … Continued
By Amelia
Preheat the oven to 180°C / 160°C fan / Gas 5. Heat the oil in a frying pan, add the vegetables and fry for a few minutes until starting to brown. Add the fajita seasoning and fry for 1 minute. In a bowl, mix together the refried beans and passata and stir well. Spread the … Continued
By Amelia
Preheat the oven to 150˚C / 130˚C fan / Gas 2. Fry the oxtail in the oil until nicely browned all over. Remove from the pan, place in a casserole dish and sprinkle with seasoning. Using the same pan, fry the onions, garlic, ginger, red chilli and chilli flakes for a few minutes to soften. … Continued
By Amelia
Spread the fries onto a large oven tray, sprinkle over the spice or seasoning and cook as instructed on the packet until crisp and golden. Remove the fries from the oven and top with the brisket and grated cheese and half of the spring onions. Return to the oven for approximately 5 minutes until the … Continued
By Amelia
Dry fry the mince for 10 minutes until browned and cooked, keeping in it small clumps. Preheat the oven to 200°C / 180°C fan / Gas 6. In a small bowl, mix together the ketchup, purée and herbs. Place the bread bases onto a large baking sheet. Spread some of the tomato mixture onto each … Continued
By Amelia
Heat 2 tablespoons of oil in a large, deep pan. Season the meat and fry it in two batches until it becomes a deep brown colour. Remove from the pan. Using the same pan, add the onion, garlic and carrot and fry for a few minutes. Return the meat to the pan and add the … Continued
By Amelia
Preheat the oven to 200˚C / 180˚C fan / Gas 6. Place the leftover beef bourguignon in a suitably sized pie dish. On a floured board, roll out enough puff pastry to cover the pie dish. Cut thin strips of pastry and wet with water and press around the rim of the pie dish. Wet … Continued
By Amelia
Heat the oven to 150°C / 130°C fan / Gas 2. Heat the oil in a large frying pan. Season the brisket and place in the hot oil. Sear on all sides, getting a nice brown colour on the brisket. Remove the brisket from the pan and place in a deep oven tray or casserole … Continued
By Amelia
In a small bowl, mix together all the ingredients for the sauce. In a separate bowl, mix together the cornflour, Chinese five-spice, pepper and chilli powder. Tip the seasoned cornflour onto a plate and use it to coat the beef slices. In a small pan, heat the sesame oil and lightly sauté the vegetables for … Continued
By Amelia
Season the ox cheek pieces with salt and pepper and lightly coat them in plain flour. Heat a non-stick casserole pot on the hob over a high heat. Add 1 tablespoon of salted butter to the pot along with a couple of tablespoons of rapeseed oil. Once the butter starts foaming, carefully add the ox … Continued
By Amelia
Preheat the oven to 200°C / 180°C fan / Gas 6. Place the mince in a bowl and add the cooled onion, carrot and curry paste. Mix to combine and, if required, add a little bit of the egg to bind the mixture together. Shape the beef mixture into small sausage/kofta shapes (children may find … Continued
By Amelia
Drizzle oil on slices of the sourdough bloomer and rub the fresh garlic to give a little hint, then put to one side until the steak is cooked. Meanwhile rub your steaks with the fresh rosemary, one clove of garlic, the cumin and a good pinch of salt and cracked black pepper and a teaspoon … Continued
By Amelia
Cook your steak to your liking and let it stand for 15 minutes. Whilst resting the steak, fry off the onion sliced lengthways so they cook nicely and stringy and almost crisp. Add the blackened deseeded green pepper and stir fry for a minute or two. Tip – I blacken my pepper on a BBQ. … Continued
By Amelia
To brine the beef and leeks, place all the ingredients into a pan and heat to dissolve the sugar and salt. Allow to cool then immerse your ingredients in the brine to complete the process. Brine the beef for at least an hour before cooking. The leeks should be brined for at least a week … Continued
By Amelia
Rub the beef fillet with the oil and season well. Preheat a large frying pan over a high heat, add the meat and sear on all sides for around 5 minutes, until golden brown. Remove from the heat and transfer to a wire rack to cool. Once cooled (around 15 minutes) brush with the mustard. … Continued
By Amelia
Heat a splash of oil in a pan and fry the meat strips on a high heat for a few minutes to brown, then add a splash of wine or brandy if you wish and cook for further 1 minute. Remove the meat from the pan. In same pan add a splash of oil and … Continued
By Amelia
You can buy prepared rendang paste but have a go at making your own. It may look like a lot of ingredients but it’s very easy to make and you’ll have most of the ingredients in your store cupboard already. It’s also delicious! Make the paste by putting all the ingredients in a food … Continued
By Amelia
Preheat the oven to 200°C / 180°C fan / Gas 6. Dry fry the lean minced beef until brown. Add the onion, garlic, celery, and fry until softened. Add the remaining ingredients, stir, and simmer for 20 minutes. To make the cheese sauce, melt the butter in a pan, adding the flour and stirring well … Continued
By Amelia
To make the brisket: follow our delicious Welsh Beef slow-cooked brisket recipe Preheat the oven to 180°C / 160°C fan / Gas 4. Lightly grease a baking dish. Cook the pasta in boiling water – remove from the heat before it gets too soft – drain and add a splash of oil, and stir. To make … Continued
By Amelia
Make the sauce by heating the oil in a pan and fry the onion for a few minutes to soften and start to colour, add the garlic and ginger and cook for few minutes. Add the curry powder and flour and stir for a minute – slowly add the stock stirring all the time to … Continued
By Amelia
Heat the oil in a frying pan over medium heat, add the onions then the garlic and cook until softened. Add the minced beef and stir until the meat is browned all over. Then add the rest of the ingredients (from Worcester sauce to tomato puree). Reduce the heat and leave to simmer for around … Continued
By Amelia
Packed with flavour but also hidden veggies for your fussy eaters! Place the mince and vegetables into a bowl, add the herbs and seasoning. Mix. Stir through the tomato ketchup and half the egg. Add more egg if required – you want a soft but firm consistency so the burgers hold their shape (if … Continued
By Amelia
Heat the oil in a frying pan and add the vegetables and garlic and gently fry for 10 minutes until starting to soften and colour. Add the minced beef, increase the heat and cook for 5 minutes until browned. Add the passata, stock, herbs and black pepper. Cover and simmer for 15 minutes then add … Continued
By Amelia
Packed full of flavour but also hidden veggies for your fussy eaters! Mix the mince and vegetables into a bowl, add the herbs and seasoning. Stir through the tomato ketchup and half the egg. Add more egg if required – you want a soft but firm consistency so the koftas hold their shape (if … Continued
By Amelia
Mix the ingredients for the sweet potato bun (apart from the oil) in a large mixing bowl and divide into 8 patties. Heat the oil in a non-stick frying pan, and fry the patties for 3 minutes each side or until browned. Mix the beef burger ingredients (apart from the oil) in a mixing bowl, … Continued
By Amelia
To make the brisket: follow our delicious Welsh Beef slow-cooked brisket recipe Preheat the oven to 200°C / 180°C fan / Gas 6. Make the batter – put the flour into a large bowl, make a well in the centre and add the eggs, mix gently, gradually add the milk and seasoning, mix well and … Continued
By Amelia
Looking for something to do with the leftovers from this recipe? Try our Piquant Welsh Beef and Yorkshire pud burrito To make the rub combine all the dry ingredients together. Brush the surface of the brisket with a little oil and then using your hands rub the dry ingredients all over the meat. Leave … Continued
By Amelia
Juice one orange into a bowl and mix in with the honey, olive oil and salt and pepper. Use half of the mixture to marinate the steak, and save the other half for the quinoa. Lightly steam the broccoli until just cooked and mix in a bowl with the cooked quinoa, remainder of the marinade … Continued
By Amelia
Preheat oven to 180°C / 160°C fan / Gas 4. Season the ribs with salt and pepper. Heat a frying pan and add the oil, then add the ribs and brown, sealing all surfaces. Transfer to a roasting tin or large casserole dish (you can also cook these in slow cooker on low for 6-8 … Continued
By Amelia
Preheat the oven to 180ºC / 160 ºC fan / Gas 3 and roast the Pembrokeshire new potatoes for around 15-20 minutes. To make the braised red onion, top and tail the onion – but don’t remove the outer skin as this holds the onion together. Cut the onion in half and place the halves … Continued
By Amelia
Marinade the beef shin, carrots, onions and the bouquet garni in the beer for 12 to 18 hours, turning after 6 to 9 hours. Take the beef shin out of the beer marinade and separate the meat from the carrots and onions. Remove the bouquet garni, and put to one side. Add the stock to … Continued
By Amelia
Heavily season your rib of beef with salt and pepper and wrap it loosely in foil (but make sure the foil is well sealed – use a couple of layers if needed). Place on a baking tray with a rack to collect the cooking juices and put a cup of water in the bottom of … Continued
By Amelia
Cook the noodles in boiling, salted water for 5-6 minutes. Sear the steaks for 2-3 minutes on each side in a very hot pan. Sweat the shallots, garlic and ginger using a small amount of oil. When the steak is cooked, rest it on the side in a warm place. Drain the noodles and add … Continued
By Amelia
Sprinkle the steaks with salt on both sides and add to a hot, oiled frying pan. After a few minutes flip them over and transfer the steaks to a low temperature oven (around 100ºC / 80ºC fan / Gas 1) to cook for another 5 minutes for medium-rare (or to your preference). Leave the steak … Continued
By Amelia
Heat a frying pan with some oil. Ensure the meat is at room temperature before seasoning with some salt and pepper and adding to the pan – you should hear a good sizzle. Add the garlic cloves, thyme and a few knobs of butter on top of the steak and fry, turning regularly to get … Continued
By Amelia
Crush the peppercorns in a pestle and mortar or a coffee grinder. Tip the pepper into a sieve over a bowl and shake well to remove all the powdered pepper (you can use this for other seasoning). Alternatively, use pre-crushed peppercorns. Press the peppercorns onto both sides of the steaks, and place on a tray. … Continued
By Amelia
Preheat the oven to 220°C / 200°C fan / Gas 7. Grind the peppercorns in a pestle and mortar and finely chop the thyme. Mix the peppercorns, mustard, rapeseed oil and thyme together in a bowl, season with sea salt. Put the roast in a tin and spread the peppercorn mix over the top. Peel … Continued
By Amelia
Great using hot carved beef or leftover roast beef. Lightly fry the onion slices in a little oil until soft and browned. Mix together the horseradish sauce and mayo. Toast the bread or place on griddle pan/plate, butter if desired. Assemble by spreading the horseradish mayo over both slices of bread, load one slice with … Continued
By Amelia
Calculate cooking time: Medium-rare: 20 mins per 500g / Medium: 25 mins per 500g / Well done: 30 mins per 500g Preheat oven to 220°C / 200°C fan / Gas 7. Remove the joint from the fridge at least 30 minutes before cooking to allow to come to room temperature. Place the vegetables and sprigs … Continued
By Amelia
Preheat the oven to 180°C / 160°C fan / Gas 4. Heat a casserole dish and add the oil and brown the beef in batches until sealed. Remove the beef and set aside. Add the onions, garlic and cook for 5-10 minutes until they begin to soften. Add the tinned tomatoes, tomato puree, thyme, bay … Continued
By Amelia
Heat a frying pan. Cook the steak for 2-3 minutes each side for medium-rare. Set the steak aside for 5 minutes before slicing thinly against the grain. To make the chimichurri blitz all the ingredients in a food processor for a few minutes. Mix in the oil and seasoning. Smear over the steak before serving.
By Amelia
Preheat the oven to 160°C / 140°C fan / Gas 3. To make the quinoa crispy, spread out evenly onto baking parchment on a baking tray and bake in the oven for approximately 20-25 minutes. Cool. Turn the oven up to 200°C / 180°C fan / Gas 6. Beat the egg and egg white together. … Continued
By Amelia
Preheat oven to 150°C / 130°C / Gas 2. Heat 1 tbsp of oil in a casserole dish and cook the onions for about 5 minutes, stir in the garlic and carrots and cook for another 5 minutes. Add the remaining oil to a frying pan, season the beef with salt and pepper and brown … Continued
By Amelia
Preheat oven to 180ºC / 160ºC fan / Gas 4. Heat some oil in a large pan, then add the mince, onion and garlic and fry until browned. Then add the passata, tomatoes, chilli powder, courgette, mushrooms and seasoning. Savour the delicious aroma then simmer on a low heat for about 10 minutes. Now take … Continued
