NEW this month on our ‘foodie calendar’ is a Great British Beef Week, which runs from April 23-30. The aim is to celebrate the “iconic” flavours and versatility of British beef and the sustainable practices of beef farmers.
Thankfully, the National Beef Association website – nationalbeefassociation.com –
has some interesting recipes using every cut of beef imaginable…
so we offer you two of them.
Leek, thyme and cheddar frittata (gluten free)
4
People
This is a vegetarian option but it also works brilliantly with a couple of rashers of good smoked bacon, diced and fried until almost crispy.
Keeps for up to three days in the fridge.
Ingredients
9 free range eggs
2 tbsp natural yoghurt or creme fraiche
Sea salt & freshly ground black pepper
1 heaped teaspoon Dijon mustard
1 to 2 leeks, washed and diced quite finely (250g approx)
Fresh or dried thyme to taste, leaves picked and chopped finely
125g mature Cheddar, grated
1 1/2 tsp gluten free baking powder
A knob of butter or glug of olive oil
Method
- Line a 9 inch square brownie tin with a single piece of baking parchment (scrunch this up - do not cut to fit as the mixture is very wet and it will leak.)
- Preheat oven to 170C (fan).
- Heat the butter or oil in a frying pan. Once hot, add the diced leeks and cook over a low heat for at least 10 minutes until the leeks are soft but without extra colour. Then, add the salt, pepper and chopped thyme. Put this mixture into the lined tin.
- Crack the eggs into a bowl and whisk thoroughly. Add the yoghurt or creme fraiche, baking powder, mustard and more seasoning. Whisk again and pour this mixture over the leeks. Finally scatter with the grated cheddar.
- Bake in the preheated oven for 25 to 30 mins until the frittata is golden, puffed up and just set.
- Serve straight from the oven or allow to cool and eat cold.
Cider vinegar dressing- Keeps for seven days in the fridge.
- tbsp raw cider vinegar
- tbsp extra virgin olive oil
- tsp Dijon mustard
- tsp maple syrup or light brown sugar
- Sea salt and freshly ground black pepper
- Place all ingredients in a jam jar and shake vigorously
Notes
Salad of beef tongue, green vegetables, wild garlic vinaigrette
4
servingsIngredients
320g of finely sliced cooked beef tongue
100g of wild garlic leaves
100g of olive oil
1 bunch of watercress
1 bunch of green asparagus
1 small head of broccoli
Juice of 1 lemon
4 small spring radish
40g parmesan shavings
Directions
- Prepare the wild garlic puree: Blanche the wild garlic leaves in boiling water and refresh by dipping in cold water. Remove excess water. Mix the olive oil with the wild garlic and pass through a fine sieve. Put aside.
- Prepare a vinaigrette with the lemon juice, the wild garlic puree and the wild garlic oil.
- Prepare the vegetables: Using a mandolin or a grater, finely grate the raw broccoli florets into rice-sized pieces. Wash the watercress and remove the excess water. Blanche the green asparagus in salted boiling water for 10 minutes and refresh in iced cold water. Slice each asparagus long ways in four.
- To finish: Use a plate for each person and spoon some of the wild garlic vinaigrette onto the centre of each plate. Arrange slices of beef tongue on each plate. Sprinkle the broccoli over the beef. Place the green asparagus in a bowl and toss in a little of the vinaigrette until coated. Arrange nicely on the top of the meat.
Decorate with some of the watercress and parmesan shavings. Finish by spooning a little more of the vinaigrette.