| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains, Meats |
Sami |
Ready, Steady, Cook 2 |
2 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 115 |
g |
Plain flour |
| 4 |
|
Eggs |
| 300 |
ml |
Milk; plus 2 tbsp milk |
| 1 |
ts |
Hot horseradish sauce |
| 1 |
lg |
Potato; peeled, cut into |
|
|
; cubes |
| 1 |
|
Onion; chopped |
| 500 |
g |
Topside joint |
| 1 |
tb |
Black treacle |
| 1 |
ds |
Worcestershire sauce |
| 1 1/2 |
tb |
Wholegrain mustard |
| 250 |
g |
Mixed baby courgettes; baby carrots and |
|
|
; green beans |
| 70 |
g |
Butter |
| 1 |
tb |
Caster sugar |
| 250 |
ml |
Red wine |
| 1 |
ds |
Balsamic vinegar |
| 1/2 |
|
Beef stock cube |
| 1 |
ts |
Cumin seeds; coriander seeds and |
|
|
; caraway seeds |
| 1 |
ts |
Honey |
| 2 |
tb |
Chopped fresh coriander |
| 100 |
ml |
Double cream |
|
|
Salt and pepper |
INSTRUCTIONS
Preheat oven to 220c/425f/Gas 7.
1 Heat 1 tbsp olive oil in an ovenproof saute pan. Beat together the flour
and eggs, mix in 300ml/ 1/2 pint milk and horseradish sauce and season.
2 Pour the batter into a saute pan, transfer to the oven and cook for 15-18
minutes, or until golden brown and well risen. Cook the potatoes in a pan
of boiling salted water until tender and drain. Heat 1 tbsp olive oil in a
pan and gently cook the onion to soften.
3 Cut the beef in half horizontally and place in a shallow dish. Drizzle
over the black treacle, Worcestershire sauce, 1 tbsp softened onions, 1
tbsp wholegrain mustard and season. Spread the mixture over the beef. Allow
to marinate for a few minutes.
4 Heat a griddle pan, add the beef and cook for a minute or so on each side
to seal. Transfer the pan to the oven and cook for a further 8-10 minutes,
or until cooked to taste.
5 Place the carrots in a small pan with 15g/ 1/2oz butter and caster sugar
and pour on enough boiling water to almost cover. Simmer until the carrots
are tender and the water has reduced and made a glaze.
6 Add the red wine to the onions with a dash of balsamic vinegar and stock
cube and simmer rapidly to reduce the liquid by about two-thirds. Beat in
25g/1oz butter and season.
7 Heat a wok, add the cumin, coriander and caraway seeds and cook for a few
minutes to roast. Tip the spices into a mini food processor and blitz to
grind.
8 Thinly slice the courgettes lengthways. Heat 15g/ 1/2oz butter in a wok,
add the beans, courgettes, honey and 1 tsp ground roasted spices and stir
fry quickly to soften the vegetables. Season and stir in the chopped
coriander.
9 Warm the cream in a pan with 2 tbsp milk and 15g/ 1/2oz butter. Place the
drained potatoes in a mini food processor with 1/2 tbsp wholegrain mustard
and warm cream mixture, season and blitz briefly to give a soft mash.
10 Serve the beef on a plate and spoon the mash on top. Arrange the
vegetables around the outside and pour over the gravy. Serve the Yorkshire
pudding on a plate.
Converted by MC_Buster.
Per serving: 766 Calories (kcal); 56g Total Fat; (72% calories from fat);
18g Protein; 29g Carbohydrate; 472mg Cholesterol; 565mg Sodium Food
Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit;
10 Fat; 0 Other Carbohydrates
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0n.
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