“I will get time for loads more blogging” and other lies I told myself before the summer holidays!

Now I know I’m not the only one that sets themselves goals ahead of this huge 6 week expanse of time. And I’m also sure I’m not the only one that decides about one week in that most of it ain’t gonna happen. This for example, is my first blog post of the summer holidays. And the summer holidays is but a memory! I can only apologise! Here’s my roundabout of the rest of my biggest summer holiday fails!

1. I will have all my friends over for a BBQ

Ok, so this one never even got to the sending out a message to invite people stage. I settled on “I will meet up with all my friends individually”. Well with some of them (you know who you are) there’s not even a date we are all free till October! Oops! We all have young families and are all in the same boat.

2. Bedtime and our routine in general will not change

When I was putting the children to bed at 10oclock on the first day of the summer holidays, I couldn’t actually believe that I hadn’t lasted one day on this one. Summer is such a lovely time on the farm, with tractor and combine rides, and so much fun to be had. To fit it in before 7pm is never going to happen.

F4487059-B6BF-4F47-8FE6-794F3A5175C9.jpeg

3. I will get school ready in plently of time

As my uniform order arrived the day before term started and I looked to the heavens and said “thank you!” I though to myself “I nailed this being organised thing!”

4. I will clean my whole house

Yeah that just didn’t happen.

5. I will get time for loads more blogging

Well as you know, that one didn’t happen. But as we start the new school term we also enter my favourite time of year for food, the autumn! I love everything about autumn food so the recipes will start coming your way again now! Here to kick things off is a mega awesome slow cooked braising steak chilli that Ben recently made for us! Thanks for the recipe Ben!

3AEA1185-2272-48C1-AA61-5CDCCC24D50A.jpeg

Diced Dexter Beef 500g
Onion- chopped as lazy as you like
Garlic -2 cloves
Tinned Tomatoes – organic 2 tins
Tomato purée – good few squeezes
Big Five Chilli paste- tea spoon
Green Sriracha sauce 1/2 bottle or 125ml approx
Paprika – tea spoon
Cumin- tea spoon
Kidney beans – 1 tin
Divine Dark chocolate- 30 g approx
Red wine 400ml
Beef stock cube
Salt
Pepper
Water – 100ml approx

Method

Brown onion and beef until caramelised
Add paste
Add paprika
Add cumin
Stir in to coat the beef.
Add water- this should stop it sticking.
Stir in. Once stirred in no particular order…
Add everything else
Stir in.
Simmer 3 or 4 hours and keep stirring- let it reduce. I promise it’s amazing.
Serve with rice or anything really.

Enjoy!

 

 

How to eat well in a heat wave…

It’s so hard to know how to shop in the summer, because when it’s hot you never know what you might fancy, if anything! This is what I always have at home to help us through the heatwave that us Brits are so unaccustomed to.

1. Juicy fruit!

Because sometime you just need the refreshment. Especially if you can eat it straight out of the fridge. And when it’s reeeeally hot, some juicy berries and yoghurt suffice just fine as a meal without having had to cook!

1cf9a8fa-9ce5-4271-90de-bc9bb34302ee

 

IMG_2523

2. Lean protein and salad

Chicken, fish or lean beef with a seasonal mixed salad is a pretty perfect meal at this time of year. It’s quick to make, nutricious and not too heavy. All you need to make it perfection is…

img_8896

910b8ebc-b9ba-43bc-a9dd-2919be06f8e0

3. A good sauce!

Be it hummus, a nice dressing or a tasty marinade. The plainest of meals can be made exciting and delicious with a good sauce, without any standing at a hot stove needed! I would say that if you invest in good quality sauces made with “real” ingredients they go a lot further, so it’s a good investment!

IMG_2454

4. Free Range Eggs

An all year round favourite but you appreciate just how amazing they are in the summer. Versatile, which is just what you need when you are in an “I don’t know what I fancy” sort of mood. Filling, yet not heavy. And very quick to prepare!

IMG_2458

5. Bread/rolls/wrap/flatbreads

Because if you can wrap it up in bread, then it’s made for summer. A lot of the time I cut carbs down a lot in the summer as I don’t fancy them in the heat. Unless it’s bread. Bread is life in summer!

IMG_2358

6. Ice lollies

Because I have children and value my sanity! I hope there’s some other parents with me here?!

7. Cake!

Tea and cake on a sunny Sunday afternoon. What a reason to be alive?!

8. Smoked Salmon

Or any meat or fish that are best when eaten cold, that can be served perfectly alongside salad, crusty bread, a nice dip, and most importantly can pack a flavour punch without any cooking!

IMG_2377

9. Overnight oats

If you’ve ever read the blog before then you know I love my oats. But a hot sticky morning makes you really appreciate pulling a cold and refreshing breakfast straight from the fridge!

IMG_2554

10. Homemade quiche

Because  if you are going to be eating one thing that is best served hot, quiche is that perfect thing to hit the spot in a heatwave!

And I’m sure, if all else fails, the fruit in a pimms and lemonade counts as a meal…surely?!

Stay cool!

 

 

Back to square one!

 

Yep, that’s how I feel today! And this face sums it up! When you run a small business you have to know (or pretend you do at least) a little about a lot of topics…

Let’s dig a little further into that…

what we love is food, and producing it. Of this subject, we know a lot. It’s our passion, it’s our life, it’s what we choose to do to support ours and our families future. We are well practiced in making food, experimenting, refining a recipe, taking it to our audience, and rolling it out. We are also immersed in the world of other business like us and have gotten to be pretty savvy at choosing other businesses that are food experts too, whose produce sits nicely within our range and would appeal to our customers.

 

IMG_2656

BUT to do this we have to know a bit about health and safety, hygiene and management systems, employment law, insurance, bookkeeping, tax, banking and finance to name just a few!

Once you’ve “sort of” got around these issues and are running your business, you need to work out how to get out to more customers. So you may well do what we did today and start doing some courses to help to market yourself. Today’s was digital marketing. And like the title suggests, I am mind-blown and realise I know NOTHING! Yes, I did a degree in marketing, at a highly respectable business school. Yet, still I know nothing. But cut me some slack, when I did that degree it was 2003 I relied on dial-up, and I hadn’t even heard of Facebook, and what the heck is snapchat?! To be fair I still don’t know the latter! So today was eye-opening to say the least, and here’s to the rest of the journey of me learning that I have a lot to learn! World, Radmore Farm Shop is coming to find you…once I’ve worked out what CRM means, and what SEO is, and what a SERP is, and a GMB listing. Oh and a H1 and H2 tag. And a bumper ad…

Maybe I should go into the “need a cold drink” industry! 😂

Overnight Oats for blissful breakfasts!

Overnight oats have transformed my life! I’m sure if you follow my Facebook page you have noticed my obsession. I posted a pic of it once and a couple of people commented asking for the recipe, since then it’s the recipe that I have been told has been tested out the most (and enjoyed might I add). I have had dozens of people telling me they have tried it and loved it, all with their own twist, which is a huge benefit of this recipe. And I’ve never actually written the recipe up, this is all from a Facebook comment! Until now that is…

IMG_1641

So why do I love them so much?

1. Well they are tasty, which has to be number one other wise I wouldn’t keep coming back!

2. They are versatile. This is a base recipe which you can enjoy on it’s own, but you can add so much other stuff to, for a different variation every day.

3. They are a massive time saver. I know I’m not the only one that’s super rushed in the morning. Having something ready prepared that you can just pull out of the fridge, grab a spoon and tuck into… is beyond amazing. Also you can make several days worth up at once. So a few minutes effort one evening buys you several ready made breakfasts.

4. They are healthy. With no refined sugar, and made all with filling Whole foods makes them a winner on the nutrition front! And I’m definitely not hungry again until lunch time.

5. The kids can help make it. It’s basically just stirring so it’s a great thing to get them to help with. If I remember to make it before their bed time that is. And they now ask if they can have some of mine every morning too. I don’t think it will be long and I’ll be converting these coco pop and weetabix fiends and making them their own pots of oats.

IMG_2598

6. I have time to drink more. I’m guilty of not drinking much water in the morning, but not having to make a breakfast buys me time to make sure I’ve had a drink. Sometimes I even squeeze in a cup of tea!

IMG_2597The recipe:

As I said before, this recipe is a base. It’s great on its own, but it can also be added to, with loads of other combinations of fruit, nuts, seeds, spices. I’ve listed some of my faves below but I’d love to hear yours.
This makes 6 portions (although ben eats 2 at once).

2 bananas
2 tbsp meridian crunchy peanut butter
4 tbsp chia seeds
3 tbsp honey (not necessary if you don’t have a sweet tooth, or if you’re adding sweet fruits; it’s naturally fairly sweet anyway)
2 cups jumbo rolled oats (I use a child’s cup)
2 heaped tablespoons natural Greek yoghurt
3 cups oat milk (can use any milk)

It’s so easy:

Mash the bananas, and then mix all the rest together and then put into tubs in the fridge until morning. I make enough for a few days at once.

Some of my favourite variations, some that I’ve tried and some that others have tried and recommended to me.

1. Take out some of the honey and add some cinnamon

2. Add a chopped pear and some chopped walnuts

3. Add a tbsp of cocoa powder, and the juice and zest of an orange (use a little less milk to compensate for the orange liquid)

IMG_0935

4. Add some cacao nibs and chopped hazelnuts

5. Add some grated apple, cinnamon and pecans

6. Top with fresh raspberries and blueberries

7. Add some chopped strawberries and sunflower seeds

IMG_2554

8. Add some chopped apricots and flaked almonds

9. Add some raisins and cashews

10. Make in a nutri bullet for extra smoothness

Do let me know if you’ve tried it and what your favourite variations are. Happy stress free mornings!

 

Paprika Seed Pork Schnitzels

I hate waste! And so if I have any quantity of bread left over that I’m not going to use, I share it with the chickens! But the bit I keep I grate up into breadcrumbs and put in the freezer. So many things you make can use breadcrumbs, and most of them straight from frozen, so they are a great thing to have in stock.

The other day I had a pork tenderloin in the fridge, and pondering what to make with it, I thought of my trusty tub of breadcrumbs. Schnitzels!

IMG_2031

So I cut the tenderloin into disks about an inch thick, and then put them into a bag and beat them with a rolling pin until they were thin, about a quarter of their starting thickness. This is so great for getting rid of the frustrations of the day!

Next I put a couple of handfuls of my frozen breadcrumbs in a bowl, with some salt and pepper, a couple of teaspoons of smoked paprika and a sprinkle of sunflower and pumpkin seeds, and mixed it together well. In a separate bowl I prepared a beaten egg.

Next I dipped each pork steak into the egg and then into the breadcrumb mix to coat,  repeating the process on any areas that looked thin.

IMG_2029

The final stage was to preheat some rapeseed oil in a pan, over a high heat, and fry each steak for a couple of minutes on each side (or until the pork was fully cooked through). I did them two at a time so as to not overcrowd the pan, and made sure there was enough oil so that they didn’t stick. As they were very rich I served with a nice simple salad!IMG_2031

Broccoli & Chorizo Macaroni Cheese

Is there anything more comforting than home made Mac and Cheese? I love that it’s one of those things you can throw anything into. Today it was broccoli, Chorizo and Mushroom that got thrown in (I didn’t add Mushroom to the recipe title because Ben doesn’t like mushroom and this way I thought he’d never notice, heehee)! You can also vary the cheese variety you use to get a totally different experience. It’s what I call a “see what needs using up in the fridge dish”.

I also love that it’s one of the very few things that the whole family will eat! IMG_1981

So this is how I made today’s, but next time I make it, it will probably be completely different!

Ingredients: (this served 4)

250-300g garofalo macaroni (dry)

1 large head brocolli (chopped into small florets)

1 tbsp rapeseed oil

1 medium onion (diced)

2 cloves garlic (crushed)

About 75-100g diced chorizo

6-8 chopped mushrooms

30g butter

2 heaped tbsp plain flour

milk (250ml)

200g creme fraiche (I used 0% fat)

Cheese (grated or small diced), as much as you like! I used a medium cheddar about 40-50g…but use as much or as little as suits your taste

Malden sea salt and pepper

Godminster smoked cheddar to top

 

How to make it amazing:

1. Put the pasta on to cook. Instead of cooking mine in water I used some chicken stock that I had left over from when I cooked up my roast chicken bones.   Cooking the pasta in chicken stock added a bit more richness and flavour, but it’s non-essential to the dish! When the pasta was about half done, I added the broccoli into the pan too. IMG_1969

2. Heat the oil in a large pan, over a high heat and add the chopped onion. When it’s started to caramelise, add the garlic and chorizo and cook for a further 2-3 minutes, stirring.

IMG_1968

3. Preheat the oven to 180. Add the mushrooms and stir to combine, then reduce the heat slightly and add the butter.

IMG_1970

4. Add the flour and stir to combine. Next add the milk, drop at a time and stirring to combine in between. If it looks very runny before all the milk is added, then don’t add it all. Similarly if it looks very thick and stodgy, add a drop more milk. Continue to heat until it starts to thicken and bubble, add the creme fraiche and stir well. Finally add the cheese and stir until melted in. Season well.

IMG_1971

5. Strain the pasta and broccoli and stir through the sauce until well coated. Pour into oven proof dish.IMG_1973

6. Top with grated smoked cheese and bake in the oven for 15-20 minutes until golden and bubbling. IMG_1976

7. Serve for cheesy goodness heaven. I served it with an oven baked salmon fillet which I topped with Big 5 Chilli & Garlic Paste before roasting (for the adults, the children draw the line here)! The spicy kick went really nicely with the cheesiness.  Success! IMG_1978

Eat, Cambridge!

We do a lot of stalls and stands at different fairs and markets to sell our online store. But sometimes it’s really lovely to go along as a customer. And there is no better event to attend as a customer than Eat Cambridge. It’s like a social trip to catch up with old friends, meet like minded people and eat some amazing food along the way! And yes, we swore we were “just popping in” but of course, we came home with arm fulls!

What struck me this year was how many of these amazing local business’ that we stock in the shop, that we connect with on social media, that we eat and sell the produce of, that we email and call…that I had never had the chance to actually meet in person!

So here’s the highlights of the lovely stalls we saw, firstly the ones that we already had connections with!

– Sugar Smart

Lovely to be presented with Sugar Smart as we walked in. We love what these guys are doing and they had a great game where you could match up how much sugar was in different products, and see that amount of sugar weighed up in a bag! Very eye opening, even to someone who thinks they are clued up about food like me! It reminds me that a treat is a treat! Even better they had a competition whete giving away a “just add recipe” box from none other than Radmore Farm Shop!

-BeeBee Wraps

This is a product we started selling in the shop earlier this year and it’s been a great addition to our “eco-corner”; the reusable bees wax wrap. It was great to see all the different patterns and designs laid out on their stall, they are so beautiful.

IMG_1149

– Cambridge Sustainable Food

A cause very close to our hearts and lovely to see them represented at Eat Cambridge.

-Que Rico Tapas

We have known Estefania for ages, and she often uses meat from Radmore in her dishes. She’s a born chef and it was lovely to see what tapas she had on offer at Eat Cambridge.

– The Gourmet Brownie company

We started selling these in the shop only about a month ago. They make us pre-packed signature brownies and flapjacks. But the best thing about seeing them at an event, the layered brownies! These are seriously Chunky and a serious treat!

IMG_1755

– Allotment

We get Katie’s beautiful bread in the shop every Saturday, and it was the first time I was lucky enough to meet her! She really does know her stuff.

– Olive Olive

We love the Olive oil that these guys sell, and not to mention their halloumi. They have been firm favourites in the shop for a long time now.

– Asado Sauces

Another new one to is in the shop but one we are really excited about. Wonderfully flavoured South American sauces that are made from all natural ingredients in Cambridge. They were tasting a new sauce at the show, which was Korean inspired and very tasty indeed!

IMG_0821

-Hot Numbers Coffee

We sell the hot numbers coffee beans in pre packs. What more can I say apart from Ben couldn’t survive without it?!

 

And now for the things we loved tasting!

* Ali’s Baltic Bakes*

I have to question if the event really happened if I didn’t go home with a box of Piragi! These little Baltic dough pies are a real treat. Ali makes them with both sweet and savoury fillings, and the sweet filling in particular change with the seasons. They are a real delight!

IMG_1779

*Culinaris*

We love this shop on Mill Road. It stocks a lovely range of quality produce, as well as deli options. We bought some tasty tahini chocolate from then at Eat Cambridge! Really different and not over-sweet.

*White Cottage Bakery*

It’s the first time I’d seen white cottage bakery, and we bought 2 different loaves, both were delicious, very nicely flavoured! I’ll see if I can hint to Ben to buy me a bread making course with them for my birthday!

IMG_1782

*Hum Closen*

Cheese mania! What a fantastic selection. I had to contain myself, and managed to only leave with some Brie and some welsh hard cheese. It was hard to to leave with some of everything!

*Ely Fudge Company*

We got the children (ahem, I didn’t eat any I promise) some fudge. It was delicious, very high quality and creamy. Not that I’d know on account of not eating any, of course!

*Cambridge Wine School*

Great to see Matt and Cambridge Wine School there!

 

It was a lovely event, sorry I couldn’t name everyone! Now you see why it took us so long to get around all the stalls! Well done to Heidi White for organising it all; it shows us just how happening the Cambridge food scene is, and I can’t begin to imagine how hard it must be to pull together an event of this scale! Well done!

My kitchen wouldn’t run without this…

When you think about the “must have” ingredients in your kitchen, you maybe think of onions, or chillis or rice. Maybe it’s garlic, or stock, or spices. But there has become one ingredient above all others, that our lives would feel desolate and empty without. What is this wonder ingredient? Meridian crunchy peanut butter!

There is always a 1kg tub open on our counter top, and when it’s gets to half way down we promptly order the next one (luckily we have an awesome farm shop that delivers to our door, I don’t know if you’ve ever heard of it, Radmore Farm Shop)😉

Our whole family love it, and it’s rare to have something that pleases everyone. So we have the standard peanut butter toast and sandwiches, but it’s sooo much more than that. We have it in our overnight oats, we add a little to porridge, we use it for sauces, we bake with it, we top pancakes with it. It’s a little indulgence that gets you through the day when you need a quick snack, and it’s a great ingredient in no sugar/low sugar bakery. We particularly love to use it in banana & oat cookies and in Quinoa bars. We have made some cracking peanut butter muffins too. It’s the wonder food in our house. What’s the wonder food in your house? Do you love peanut butter too?

img_8975

Buy it here!

Cooking to Lose Weight: my 10 tips!

Anyone that reads the blog may have heard me mention that I’ve lost a life changing amount of weight in the past 12 months, almost 4.5 stone. This has involved getting fit, being more active, and balancing the amount of food that goes in according to the amount of energy I burn. This sounds blatantly obvious, but it’s hard to put into practice isn’t it?!

The getting fit and more active has been, I won’t say the “easy” part, but the easiest to alter my mind to. It’s proactive, I’ve very quickly felt results that have spurred me on throughout the year and reinforced why I should do it, and it’s nestled itself into my daily routine.

But the food? Can I live restricting myself? I run a food business, I live to eat! Will I be miserable? Will it affect my work? Will it affect my happiness? This was quite a cause of anxiety when making this life change. I decided I couldn’t live being miserable and feeling deprived, it just wouldn’t work. So I had to change my tack, make my relationship with food healthy and positive and throw myself into cooking new and exciting foods.

So here are the rules I have set myself to change my relationship with food, not feel like I’m watching the clock until the next meal, and keep food exciting.

1. Cook it yourself.

This is really the cornerstone of eating balanced, healthily and in a way that’s tailored to your specific tastes. You can control everything about your meal if you’ve made it at home; how much salt is in it, how spicy it is, how big the portion of veg is, how much protein is in it, how much oil is in it, how much it costs, and how much you value what you feed your body! Not to mention pride in your work! Cooking, for me, is the holy grail of well being. The downside…washing up. BUT think of those calories it burns.

img_8896

2. Make it colourful. Especially Green.

Colour is so important to make a meal exciting, and healthy. Pile as many different types of veg as you can into a meal, especially the greenery! It will fill you up, has loads of fibre and will make you feel satisfied.

IMG_1331.JPG

 

3. Variety is the spice of life.

I love having something different all the time, I don’t like to feel stuck in a rut or bored with what I’m eating. So I try to create new things all the time. And if I had chicken a few days ago, and I’m having chicken again today, try a different cut of chicken, try it cooked differently, try it with different accompaniments. There’s loads of ways the same ingredients can be arranged different to make a new completely new meal! Get creative.

IMG_1340.JPG

4. Try new things.

I try to buy one new ingredient that I’ve never used before every week, and then challenge myself to see what I can make with it. It sounds a hard task but once you think about it, it’s not. So it could be a different type of veg, the other week I make a curry with okra, which I’d never used before. Or it could be a new herb, maybe a different sauce, or a different type of fish, or cut of meat. It could be a different type of bean, or pasta, or variety of potato. It doesn’t need to be a huge change, just little new things to keep in interesting.

img_9987

5. Follow healthy food sites on your social media.

I follow healthy food sites on Facebook, I also have a lot of friends and a good supportive group around me that share recipes and tips and inspiration. Our Radmore farm shop Facebook recipe exchange group is really good too. I think it’s really helpful to have positive images of healthy, and home cooked food popping up to keep your creative juices flowing.

IMG_1476.JPG

6. Watch the “hiddens”.

Cooking a lot more at home has really opened my eyes to portion control with the high calorie hiddens, like oil and cheese. Don’t get me wrong, I love these things, but I like to be aware that I’m having them so I can appreciate them! When they are hidden in a sauce or dressing, they add loads of calories and I don’t even get the benefit of knowing I’m having them!

IMG_0615

7. Prepare yourself.

Be prepared to eat healthily. This doesn’t necessarily mean prepare every meal. Apart from my overnight oats for breakfast which I have prepared in advance, I don’t prepare much ahead of time, but I’m lucky enough to be at home to cook a lot. So if you can prepare your meals, especially for taking with you when you’re out of the house, that’s great. But more importantly than than, prepare YOURSELF. Do this by always making sure you have the tools you need. Vegetables in the house, lean protein, a good non stick pan, recipes you can go to (especially quick ones). I ALWAYS have loads of veg in the house, and I ALWAYS have eggs (obviously) and I ALWAYS have beans. Then if I’ve short on time and don’t have a meal planned- veggie bean omelette! You need to be prepared with these quick “go to” options to avoid the takeaway or the packed of biscuits being “gone to”!

img_9549

8. Don’t think about “what can I eat?”, think about “what did I eat?”

This is a great tip I have picked up from a weekend away that I went on with the company that I work out with (Team Body Project). Alex, the lady that owns the business, was talking about food and saying that if you feel hungry, think back to the meal you had and think what it might have been missing that’s left a hole. It might have been too low in protein, it might have needed more carbs. Then next time you have this meal you can rectify it. This was a massive eureka moment. Because my whole life when I’ve felt hungry, I have considered what I could eat to solve the hunger. And that solves a short term problem. Thinking about making the meal more satisfying in future solves the long term problem!

IMG_1211

9. Eat things you enjoy!

Just that. Don’t eat kale because it’s healthy if you hate it! That’s making food miserable again. Eat what you enjoy! Chose the veg you like! It doesn’t matter if you never eat kale again! Don’t force yourself to like things, appreciate the things you do like!

IMG_1641.JPG

10. Make sure you eat those treats and enjoy them!

This is key! Factor in small and regular treats. Learn the self control to have a little of something you love, enjoy it to the max, and then put it away! I know, seemed impossible to me too…but this discipline has been the key to my personal success, both to help me feel mentally strong and in control and so I didn’t feel deprived, because I still have my treats! Also make sure you enjoy special occasions without guilt, these events will not ruin your long term plan at all!

IMG_1350.JPG

And most importantly, share you recipes with others to help inspire them!

 

 

Easy Braised Top Blade Of Beef

This is probably our favourite way to eat beef. We love how tender and flavoursome it is, how easy it is to prepare, and how budget friendly it is.

IMG_1365.JPG

Top blade is one of those “butchers secrets  cuts”. When Ben was learning butchery from a retired master butcher, and great friend, Brian, who is sadly no longer with us, he learnt all about the true “best bits”. This was priceless information! Brian would tell him, with a twinkle in his eye “we used to keep this bit for ourselves”! So that speaks volumes!

Top blade is from the shoulder blade, and being one of the “cheaper cuts”, you would typically pot roast or slow cook it like you would a brisket, but because it’s from the shoulder it’s leaner, yet definitely not lacking in flavour and juiciness. Because it’s very rich, I don’t think it needs a heavy accompaniment like potatoes. We prefer to serve it with a selection of roasted root veg and boiled or steamed greens, making it a big plate full of healthy and hearty deliciousness, but one that doesn’t need to be confined to winter. This recipe is incredibly simple, and really lets the flavour of the beef shine through.

4f61d613-a610-4d0a-919d-42aa37c598ae.jpg

Ingredients:

1 kg Top Blade of Beef  (serves 4)

Rapeseed oil (1tbsp)

3 cloves garlic

sea salt & pepper

water

A deep oven or casserole dish & a large frying pan

 

How to make it delicious:

1. Pre heat the oven to 140oc

2.  Sear the beef. Heat the rapeseed oil in the frying pan over a high heat. Rub a little sea salt and pepper into the beef. Squash the garlic cloves and put in the pan. Add the beef to the pan, fat side down and sizzle and keep turning in the pan, with the garlic, until it’s browned all over.

IMG_1338.JPG

3. Transfer the the beef and garlic to the oven dish. Pour in cold water until the water level is about a third of the way up the side of the beef. Cover with foil or a lid. Put in the over for 5 hours. Check from time to time that the water hasn’t evaporated, top up with a little more of so.

4. For the final 20 minutes, remove the foil/lid and turn the heat in the oven up to 190oc.

IMG_1359.JPG

5. Revove carefully from the oven dish, it might be so tender it falls apart a little. I served this with roasted butternut and carrots and boiled broccoli and spring greens, and of course gravy. Any leftover meat can be used for multiple things; to add to sandwiches or salads, to make a Chilli, to add to vegetable rice, put in fajitas, the list is endless.

IMG_1366.JPG

This recipe might sound simple. That’s because it is. It’s all about letting the quality of the beef come through and not get crowded out. Good ingredients don’t need a lot of dressing up!

Buy blade of beef from Radmore here