Recipes

Festive Roast Beef with Ginger and Five-Spice Butter

Serves 8-10

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

Ingredients:

1.3kg-1.8kg/3-4lb Quality Standard lean rib of beef, chinned or sirloin joint
Salt and freshly milled black pepper

Five-spice butter:
50g/2oz unsalted butter, softened

Marinade:
30ml/2tbsp fresh root ginger, peeled and finely chopped
2 garlic cloves, peeled and crushed
5ml/1tsp dried chilli flakes
60ml/4tbsp freshly chopped chives 30ml/2tbsp sherry vinegar

Method:

  1. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
  2. Prepare the five-spice butter; in a small bowl mix together the butter and the five-spice powder. Set aside until required.
  3. Place the joint on a chopping board and lightly score the surface of the joint. Transfer to a large shallow dish and season with salt and pepper. Mix the marinade ingredients together and rub the mixture all over the joint. Cover and marinate in the refrigerator for 2 hours or overnight.
  4. Remove the joint from the refrigerator, shake off any remaining marinade and discard. Smear the surface of the joint with the five-spice butter.
  5. Place on a metal rack in a large non-stick roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with any meat juices.
  6. Serve the beef with mini cheese potato gratins, gravy, crispy roasted vegetables and Brussels sprouts with crispy pancetta and sage.

Sweet Potato and Wild Mushroom Stuffing

Serves 8

Preparation time: 25-30 minutes
Cooking time: 25-30 minutes

Ingredients:

175g/6oz sweet potatoes, peeled and cubed
15ml/1tbsp sunflower oil
1 small onion, peeled and finely chopped
75g/3oz wild mushrooms, peeled and finely chopped
45ml/3tbsp freshly chopped chives
100g/4oz fresh white breadcrumbs
1 egg, beaten

Method:

  1. Preheat the oven to Gas mark 5, 190°C, 375°F.
  2. Boil the sweet potatoes for 15-20 minutes. Drain, roughly mash and set aside to cool.
  3. Heat the oil and cook the onions and mushrooms for 2-3 minutes. Cool slightly.
  4. In a large bowl mix all the ingredients together and shape into 16 balls.
  5. Arrange on a foil-lined baking tray and cook for 25-30 minutes.
  6. Serve with roast beef.

Herby Potato Stacks

Makes 24

Preparation time: 10-15 minutes
Cooking time: 40-45 minutes

Ingredients:

25g/1oz butter, softened
1.8kg/4lb medium potatoes, peeled and cut into wafer-thin slices
Salt and freshly milled black pepper
1 x 200g tub half fat créme fraîche
300ml/½pint warm milk
Pinch ground turmeric
15-30ml/1-2tbsp freshly chopped chives

Method:

  1. Preheat the oven to Gas mark 6, 200°C, 400°F.
  2. Lightly grease two 12-hole muffin tins and completely line each hole with a small square of greaseproof or baking parchment paper.
  3. Place the sliced potatoes in a large bowl and season. Lay the potatoes alternately into the tins. In a small bowl or jug, mix together the créme fraîche, milk, turmeric and chives. Pour over the potatoes.
  4. Bake for 40-45 minutes until golden brown, remove and leave to cool slightly. Remove the gratins from the tin and serve with the beef.

Brussel Sprouts with Pancetta and Sage

Serves 8

Preparation time: 5 minutes
Cooking time: 10-12 minutes

Ingredients:

900g/2lb Brussels sprouts, rinsed
50g/2oz pancetta cubes or smoky bacon, finely chopped
Freshly milled black pepper
Small handful fresh baby sage leaves, to garnish

Method:

  1. Cook the Brussels sprouts for 8 minutes, drain and set aside.
  2. Heat a large frying pan and cook the pancetta for 1-2 minutes until crispy. Add the Brussels and toss in the pancetta for 2-3 minutes. Season, if required.
  3. Garnish with the sage before serving.

Crispy Roasted Vegetables

Serves 8

Preparation time: 5-10 minutes
Cooking time: 40-50 minutes

Ingredients:

900g/1lb sweet potatoes, peeled and cut into large chunks
900g/1lb parsnips, peeled and cut in half lengthways
20 garlic cloves, unpeeled
2 rosemary sprigs, roughly chopped
Small handful fresh thyme leaves
60ml/4tbsp olive oil
25g/1oz rich, white breadcrumbs
5ml/1tsp fresh thyme leaves

Method:

  1. Preheat the oven to Gas mark 6, 200°C, 350-375°F.
  2. Place the vegetables, garlic and herbs and oil in large roasting tin or ovenproof dish. Drizzle over the olive oil, toss well and roast uncovered for 40-50 minutes until crisp and golden.
  3. 10 minutes before the end of the cooking time mix together the breadcrumbs and the thyme. Remove the vegetables from the oven and sprinkle over the breadcrumb mixture. Serve as part of a festive roast dinner.

RECIPE COURTESY OF EBLEX