Saturday, January 12, 2008

Bloody Mary roast beef with oven roasted tomatoes and Bloody Mary salsa

I had this emailed me to me, so I cannot give a reference to whomever had this great idea.

100-175g (4-6oz) raw meat per person for boneless joints
and 225-350g (8-12oz) for bone-in joints

Time to cook:
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

Oven temperature: Gas mark 4-5, 180oC, 350oF


Lean boned and rolled beef rib joint (sirloin or topside could also be used)

Oven Roasted Tomatoes:
Cherry tomatoes
Olive oil
Red chillies

Bloody Mary Glaze:
3 cloves garlic, chopped.
1 red chilli, deseeded and finely chopped.
Black pepper.
150ml (¼pt) passata or tomato juice.
15m (1tbsp) olie oil.

Oven roasted tomatoes:
450g (1lb) cheery tomatoes.
30ml ( 2tbsp) olive oil.
2 whole red chillies, cut in half and deseeded.
2 cloves garlic.

Bloody Mary Salsa:
2 tomatoes, finely chopped.
5ml (1tsp) sweet chilli sauce.
¼ red chilli, deseeded and finely chopped.
½ lime, juice and rind.
10ml (2tsp) tomato ketchup.
30ml (2tbsp) vodka.

Take lean beef rib joint, weigh and calculate the cooking time using the timings above. Place onto a rack in a roasting tin and open roast in a preheated oven for calculated time.
Make Bloody Mary glaze – Mix together the garlic, red chilli and black pepper. Add passata or tomato juice, and olive oil. About 20 minutes before the end of the beef roasting time, spoon over some of the glaze and repeat a couple of times.
Oven roasted tomatoes – Place cherry tomatoes, olive oil, red chillies, and cloves garlic, (squash cloves), into a shallow ovenproof dish. These will take approx 15 minutes to cook so put in the oven towards the end of the beef roasting time.
Make Bloody Mary salsa – Mix together tomatoes, sweet chilli sauce, red chilli, lime juice and rind, tomato ketchup and vodka. Cover and leave to stand.

Great served hot or cold.

Thursday, January 03, 2008

Cottage Pie

by James Martin

Serves 4
Preparation time less than 30 mins
Cooking time 1 to 2 hours

1 tbsp oil
1 large onion chopped
2 medium carrots, chopped
560g/1¼ lb beef mince
400g/14oz can tomatoes
290ml/10fl oz beef stock
1 bay leaf
fresh thyme leaves from 1 sprig
2 tbsp tomato purée
salt and freshly ground black pepper
For the topping:
parsnips, potato and horseradish mash
750g/1½ lb potatoes, peeled and chopped
225g/8oz parsnips, peeled and chopped
2 tsp creamed horseradish
75g/2½oz butter
55ml/2fl oz milk

1. Preheat the oven to 190C/375F/Gas 5.
2. Heat the oil in a large pan. Add the onion and carrot and cook over a medium heat for 5 minutes until soft.
3. Add the minced beef and cook for 3 minutes to brown.
4. Add the tomatoes, purée, beef stock, bay leaf and thyme.
5. Cover and simmer for 30 minutes. Season.
6. Make the mash: boil the potatoes and parsnips in water until soft. Drain and mash with the butter and milk. Stir in the horseradish and season with salt and pepper.
7. Spoon the meat into an ovenproof dish. Top with the mash and bake for 30 minutes until golden brown.