Simply cook tips news

Simply
BEEF & LAMB
Making the most of quality assured beef and lamb
cook
ten simple and
delicious summer
recipes
tips
on growing
your own
summer veg
news
take five
ingredients for
one tasty meal
Summer Essentials
It’s summer, and we’re all hoping for better weather than last year’s
washout! But whatever weather comes our way, you’re sure to find
a recipe to suit in this latest edition of Simply beef and lamb.
Contents
Take Five
02
Tandoori Style Koftas 03
Our newly introduced Take 5 section provides simple but great
tasting recipes with only 5 ingredients. Minimum ingredients but
maximum flavour!
Lamb, Apricot and Coriander Burgers 04-05
Pan Asian Lamb Skewers with Couscous Salad
06-07
Redcurrant and Herb Chops We have part two of our ‘Grow Your Own’ guide with some great
hints and tips for summer planting and a handy planting guide. It’s
not too late to enjoy some home grown produce and our second
recipe section focuses on combining great seasonal vegetables
and herbs with beef or lamb for sensational results.
08-09
Porterhouse Steak With Pine Nut Spaghetti 10-11
Calling All Young Chefs
14-15
Grow your own
16-17
Slow Cooked Lamb Breast With Dill and Lemon
18-19
In response to your requests we’ve developed some recipes using
more economical lamb cuts such as lamb breast, ribs and mince. Who
can resist getting stuck in and eating these with their fingers, enjoy!
Mini Roasting Picanha Joints with
Summer Vegetables 20-21
Beef And Pasta Salad With Chilli and
Coriander Dressing 22-23
Sticky Lamb Ribs
24-25
Gourmet Burger Sliders:
Herby Beefburgers with Mango Chutney
Spicy Lamb and Feta Burgers
Sun-Dried Tomato Burgers
26-27
If you have a fan
assisted oven
remember to reduce
all cooking temps
by 10°C
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Quality as Standard
As every chef will tell you, the key to preparing a great tasting
meal is using quality ingredients. When cooking with beef and
lamb there is one sure way of finding quality meat in your
chosen retail store, just look for a quality mark. The Quality
Standard label is one such mark and is an easy way to identify
quality beef and lamb.
The Quality Standard Mark scheme for beef and lamb provides you with high levels of
assurance about the meat you buy and is independently inspected right from the farms
the meat comes from through to the shops and restaurants it is sold in.
All beef and lamb carrying the mark is chosen according to a strict selection process
to ensure that it is consistently succulent and tender. This is achieved by excluding
older animals, which often give tougher meat, from the Quality Standard scheme
and by stipulating the time for which meat must be hung in order to mature properly.
We continually review and revise these tough standards we set producers to ensure
Quality Standard beef and lamb always delivers tender results for you.
We realise that more and more people are interested in knowing exactly where their food
comes from, which is why the Quality Standard label provides you with a provenance
guarantee. Wherever you see the distinctive label you can be certain the beef or lamb has
been farmed and packed in the country identified on the logo. So if it carries the Union
flag you know it comes from a UK farm and if it carries the St George’s flag it comes
specifically from an English farm.
Take
Following the launch of our
Take Five recipe section in
the last edition of Simply beef
and lamb, we are back with
five new recipes for simple
summer eating.
When it’s warm outside, often
the last thing you want is to be
stuck indoors cooking or at the
shops picking up ingredients.
This great range of dishes
02
Simply beef and lamb
contain five or less ingredients
with the addition of a few store
cupboard staples. This all adds
up to great tasting, simple to
prepare dishes for all the family.
If you’d like some advice on
essential items for a well-stocked
store cupboard, visit:
www.simplybeefandlamb.co.uk/
storecupboard
Simply
Alfresco
favourite
Simply
Take
Five
TANDOORI STYLE KOFTAS
Serves: 4
Prep time: 15 mins plus chilling time
Cook time: Under 20 minutes
Ingredients
• 450g/1lb beef or lamb mince
• 15ml/1tbsp Tandoori paste
• 30ml/2tbsp natural yogurt
• Grated zest and juice of ½ lime
• 1 x 2.5cm/1inch piece fresh root ginger, peeled
and finely chopped or grated
From the Store Cupboard
• Salt and freshly milled black pepper
Method
1In a large bowl mix all the ingredients together.
Divide the mixture into 8 equal portions.
2Roll each portion into a sausage shape and mould
around 8 wooden skewers (previously soaked in water
for 20 minutes). Cover and chill for 5-10 minutes.
3Cook under a moderate grill or a preheated barbecue
sitting on foil for 12-16 minutes turning occasionally.
4Serve the koftas with flatbreads and a salad garnish
or cucumber raita.
Simply beef and lamb 03
Simply
says…
As an alternative
to burgers, why not
try shaping the
mixture into small
meatballs and eating
with spaghetti.
These burgers work
really well with
beef mince too.
04
Simply beef and lamb
LAMB, APRICOT AND CORIANDER BURGERS
Serves: 4
Prep time: 15 mins plus chilling time
Cook time: Under 20 minutes
Ingredients
• 450g/1lb lamb mince
• 25g/1oz dried apricots, finely chopped
• 25g/1oz shelled pistachio nuts or
almonds, finely chopped (optional)
• 15ml/1tbsp freshly chopped coriander
or mint
• Grated zest and juice of ½ lemon
From the Store Cupboard
• Salt and freshly milled black pepper
Method
1In a large bowl, mix all the ingredients
together.
2Using slightly damp hands shape the
mixture into 4x 9cm/3½inch burgers.
Cover and chill in the fridge for 20 minutes.
3Cook the burgers on a prepared barbecue
or preheated moderate grill for 6-8 minutes
on each side until cooked and any meat
juices run clear.
4Serve the burgers in a burger bun with a
salad garnish and a selection of relishes.
Simply
lunch
Simply
Take
Five
treat
Simply beef and lamb 05
PAN ASIAN LAMB SKEWERS
Serves: 6
Prep time: 20 mins
Cook time: 12-16 mins
Ingredients
• 450-675g/1-1½lb lean lamb neck fillets or boneless
shoulder, trimmed and cut into 2.5cm/1inch cubes
For the Herb and Spice Marinade
• 30ml/2tbsp freshly chopped flat-leaf parsley
• 10ml/2tsp fennel seeds, crushed
• 10ml/2tsp cardamom pods, crushed
From the Store Cupboard
• 45ml/3tbsp rapeseed or olive oil
• Salt and freshly milled black pepper
• 10ml/2tsp balsamic vinegar
06
Simply beef and lamb
Method
1To prepare the herb and spice marinade: in a large
shallow non-metallic dish mix all the ingredients,
including those from the store cupboard, together.
Place the lamb cubes in the mixture and coat
well on both sides. Cover and refrigerate for up
to 2 hours, or overnight if time allows.
2Remove the lamb from the marinade and thread
onto 6 small wooden skewers (previously soaked
in water for 20 minutes). Cook on a prepared
barbecue or preheated moderate grill for 6-8
minutes on each side.
3Serve on a bed of mixed couscous salad.
Simply
Take
Five
COUSCOUS SALAD
Serves: 6
Prep time: 15 mins
Cook time: 6-8 mins
Ingredients
• 200g/7oz giant couscous (available in the speciality
aisle at larger supermarkets)
• 3 spring onions, finely chopped
• 1 yellow pepper, deseeded and finely chopped
• 1 red pepper, deseeded and finely chopped
• 30ml/2tbsp freshly chopped mint
From the Store Cupboard
• 30ml/2tbsp extra virgin rapeseed or olive oil
• Salt and freshly milled black pepper
Method
1Cook the couscous according to the packet
instructions. Drain and cool for 10-15 minutes
and transfer to a large bowl.
2Add all of the remaining ingredients, season to
taste, toss gently and serve with the skewers.
Simply beef and lamb 07
tuck-in
Spring 25
Simply
Your ingredients snapshot…
A Barnsley chop is a lamb chop
taken from across the loin and
is also known as a double loin
chop. The name is accredited
to a Barnsley Master Butcher
who created the cut for a lunch
reception for HRH the Prince of
Wales when he officially opened
Barnsley Town Hall in 1933.
08
Simply beef and lamb
REDCURRANT AND HERB CHOPS
Serves: 4
Prep time: 10 mins
Cook time:
12-16 mins on the barbecue,
25-30 mins in the oven
Ingredients
• 4 lean Barnsley (or double loin) chops
• 4 fresh rosemary sprigs, finely chopped
• Large handful fresh thyme leaves, finely chopped
• 60ml/4tbsp redcurrant jelly
• 12 small cherry tomatoes on the vine
From the Store Cupboard
• 45ml/3tbsp rapeseed or olive oil
• Salt and freshly milled black pepper
Simply
Take
Five
Method
1In a small bowl, mix together the herbs, redcurrant
jelly, oil and seasoning.
2Place each chop on a large foil square and brush
generously on both sides with the herb mix. Put
three tomatoes on top of each chop. Seal the foil
to form a parcel.
3Cook on a prepared barbecue with a lid for 12-16
minutes. 3-4 minutes before the end of the cooking
time, loosely open the parcels and continue to cook
under the covered barbecue.
4Serve the chops with a green salad with spinach
leaves and focaccia or flat bread.
Tip
Alternatively, preheat the oven to Gas mark 6, 200°C,
400°F, pop the parcels on a baking sheet and cook
for 25-30 minutes. 10 minutes before the end of
the cooking time, gently open the parcels and return
to the oven.
Simply beef and lamb 09
Simply
says…
A quick supper dish
packed with flavour!
This Porterhouse steak
will generously serve
two people, so is made
for sharing.
10
Simply beef and lamb
Simply
Take
Five
PORTERHOUSE STEAK WITH PINE NUT SPAGHETTI
Serves: 2
Prep time: 20 mins
Cook time:
Based on a 2cm/¾in thick steak
Rare: 2½ mins on each side
Medium: 4 mins on each side
Well done: 6 mins on each side
Ingredients
• 1x bone-in Porterhouse steak (weighing
450g/1lb)
For the Pine Nut Spaghetti
• 200g/7oz fresh spaghetti
• Large handful toasted pine nuts
• 75g/3oz cherry tomatoes, halved
• 45ml/3tbsp fresh basil leaves, torn
From the Store Cupboard
• 10ml/2tsp wholegrain or Dijon mustard
• 45ml/3tbsp rapeseed or olive oil
• Salt and freshly milled black pepper
Method
1Remove the steak from the fridge at least
1 hour before cooking, transfer to a shallow
dish and bring up to room temperature.
2In a small bowl, mix together the mustard
and 15ml/1tbsp oil.
3Season and brush with the mustard oil on
both sides.
4Cook on a prepared barbecue or preheated
moderate grill according to your preference.
Remove the steak from the pan and transfer
to a plate. Cover and leave to rest.
5Cook the spaghetti according to the packet
instructions, transfer to a large bowl and
add the pine nuts, tomatoes, basil, the
remaining oil and seasoning. Toss gently.
6Serve the spaghetti with the steak.
Tip
If preferred, use any steak of your choice.
If you like, toss some grated Parmesan
through the spaghetti.
Simply beef and lamb 11
Calling all young chefs
Saturday Kitchen star, James Martin,
is calling for budding young cooks
from across England to enter the
country’s ultimate cookery challenge.
Our Make it with Mince Challenge
is open to all 11-16 year-olds with
a passion for cooking.
If you know a young cook who loves taking
over the kitchen and creating new dishes,
this is the competition for them! All they
have to do is come up with an original
tasty recipe using 200g of beef or lamb
mince that can be cooked within an hour
and costs no more than £10.
So why not get them in the kitchen over the
summer holidays and see if they can create
a winning recipe.
Fretee r
to en
Mmeeest
Ja
Martin
The National Champion will:
• Enjoy a trip to London to spend the
day with James Martin
• Watch Saturday Kitchen Live
• Go behind the scenes at some
of the country’s top restaurants
Great prizes are also on offer for all regional
winners including branded chef's whites, a
signed certificate and a James Martin cookbook.
All those who take part in the regional finals
will also receive branded chef’s whites, a signed
certificate and a James Martin cookery book.
12
Simply beef and lamb
Closing date for entries:
18 October 2013
Win
gre
prizeat
s
To sign up to the Challenge and for more
information:
Log onto www.simplybeefandlamb.co.uk/
mincechallenge
Email [email protected]
Call our hotline 020 7861 3858
See
this recip
e
online
Our Young Chef Challenge 2012 winner
Keaton Leyland-Jones receiving his award
from James Martin. For full details of his
recipe go to: www.simplybeefandlamb.co.uk/
mincechallenge
KEATON'S SPICED BEEF TARTLETS
WITH CHORIZO, PEA PURÉE,
RIBBONS OF CARROTS AND
BUTTERED POTATOES
Simply beef and lamb 13
Grow your
own veg...
Tips from Geoff Hodge,
a garden writer
and broadcaster.
If you didn’t start sowing and
growing your own vegetables
and herbs in spring – don’t
panic! The summer is a fabulous
time to start all those delicious,
quick maturing salads and
herbs. If you’ve been
disappointed by shop-bought
bags of soggy salad leaves
and wilted herbs then growing
your own is definitely for you.
The warm soil at this time of year
means everything germinates
and grows quickly. So you won’t
have to wait long before you
can get your teeth into all those
fresh-from-the-garden tastes
and flavours. When you pick,
cook and eat your own, you’ll
be amazed at the difference.
Growing salads and herbs from
seed is so easy and they go on
producing for such a long time.
You don’t even need to harvest the
whole plant – simply pick or cut
what you need when you need it.
14
Simply beef and lamb
Treat lettuce, salad leaves and
herbs as cut-and-come-again
crops – simply cut the leaves
with scissors, give the plants
a liquid feed and they’ll grow
on to produce more crops.
You don’t need a large garden
to grow your own. Lettuces, salad
leaves and herbs will all grow
in small spaces, such as window
boxes. Peas and fennel could be
grown in a pot on the patio. Make
a bamboo wigwam to support
your pea plants as they grow.
Just ensure the container is the
right size for the plant, use a
good potting compost – and
get growing!
Want to know more? Visit the
RHS website: www.rhs.org.uk/
gardening/grow-your-own
Crop
Basil
Coriander
Dill
Salad leaves
Lettuce
Peas
Florence fennel
Sowing
Growing
Harvesting
Tips
Sow fortnightly until the
end of July for a
continuous supply
Scatter seeds thinly and
lightly cover with soil or
compost. Thin to 7.5-15cm
(3-6in) apart
Pinch out the tips to
produce bushy, leafy
plants. Pick leaves
regularly
Sow fortnightly until the
end of August for a
continuous supply
Keep cool and moist, or
plants will run to seed at
the expense of leaves
Start picking when leaves Cut off flower heads that
are young, taking leaves as appear, unless you want to
you need them
produce seeds
Sow regularly until the
end of July, 3 seeds 30cm
(12in) apart
If all 3 seeds germinate,
remove the weakest two
Ready to harvest in 6-8
weeks and lasts for 2
months
Sow little and often, every Scatter seeds thinly and
fortnight for a constant
lightly cover with soil or
supply of tasty leaves
compost. Thin to 7.5-15cm
(3-6in) apart
Keep moist or it will run to
seed. Pinch off any flowers
that appear
Keep plants well watered in
dry weather to stop them
going to seed
Pick leaves as soon as they Use thinnings as an early,
become ready or cut plants extra treat in the kitchen
and allow to regrow for
further crops
Sow fortnightly, 15-30cm At the closer spacing, pick Cut the whole plant, pick
(6-12in) apart or 7.5-15cm every other plant when
individual leaves from the
(3-6in) apart for Little Gem small for an early crop
outside or cut and come
again
Sow seeds in the evening and
keep the soil or compost moist
Sow seeds 7.5cm (3in)
apart
You'll need to support the Start picking when the
plants – pea netting works pods look full, starting at
best
the bottom of the plants
Try mangetout and sugar peas
– they’re easier to grow and
you eat the pods too
Sow until the end of July,
3 seeds 30cm (12in) apart
If all 3 seeds germinate,
remove the weakest two
Harvest from early autumn. Florence fennel needs a warm,
Cut the plants just above
sunny position, but keep the
the soil and you may get a soil evenly moist
second crop
Simply
Your ingredients snapshot…
Rapeseed oil is produced from the
black seeds of the rapeseed plant
and is the third most important crop
grown in the UK. It’s easily spotted
by its vivid yellow flowers around
springtime. The oil is commonly
used in cooking, salad dressings
and mayonnaise and makes a
great alternative to olive oil.
16
Simply beef and lamb
SLOW COOKED LAMB BREAST WITH DILL AND LEMON
Serves: 4-6
Prep time: 20 mins, plus marinating time
Cook time: 1 hour 40 mins
Ingredients
• 900g-1.3kg/2-3lb lean boneless lamb
breast (unrolled)
For the Marinade
• Salt and freshly milled black pepper
• 60ml/4tbsp freshly chopped dill
• Grated zest and juice of 2 lemons
• 45ml/3tbsp rapeseed or olive oil
For the Beetroot and Potato Salad
• 450g/1lb salad potatoes, eg Charlotte,
quartered, cooked, drained and cooled
• 1x 250g vacuum pack cooked beetroot,
drained and diced
• 60ml/4tbsp prepared lemon mayonnaise
• 45ml/3tbsp freshly chopped chives
Method
1To prepare the marinade; mix all the
ingredients together.
2Place the lamb on a chopping board and
make several slashes on each side with
a sharp knife. Transfer to a shallow dish.
Rub the marinade generously over the
lamb on both sides. Cover and marinate
in the refrigerator overnight.
3Preheat the oven to Gas mark 2,
150°C, 300°F. Remove the lamb from
the marinade and transfer to a roasting
rack in a foil-lined roasting tin. Cover with
foil and slow roast for 1 hour 40 minutes,
or until the lamb is tender.
4In a large bowl, mix all the salad
ingredients together, cover and set aside.
5Finish off the lamb on a prepared
barbecue or under a preheated moderate
grill for 10 minutes, turning once. Slice
into strips and serve with the salad.
Simply beef and lamb 17
18
Simply beef and lamb
MINI ROASTING JOINTS WITH SUMMER VEG
Serves: 4
Prep time: 20 mins
Cook time: 25-30 mins
Ingredients
• 4x 150-200g/5-7oz mini roasting
picanha joints
• 10ml/2tsp ground paprika
• 15ml/1tbsp runny honey or maple syrup
• Salt and freshly milled black pepper
• 375g/12oz salad potatoes, eg Charlotte,
halved, cooked, drained and cooled
• 2 red onions, peeled and cut into wedges
• 2 fennel bulbs, cut into small wedges
• 45ml/3tbsp rapeseed or olive oil
• 60ml/4tbsp fresh thyme leaves
Method
1In a small bowl, mix together the paprika,
honey or maple syrup, 15ml/1tbsp oil and
seasoning to form a paste.
Simply
Your ingredients
snapshot…
2Preheat the oven to Gas mark 5,
190°C, 375°F.
3In a large roasting tin, gently mix
together the potatoes, onions, fennel,
oil and thyme. Season.
4Brush the picanha portions with the
paprika paste and position on top of
the vegetables.
5Roast for 25-30 minutes until the beef
and vegetables are cooked. From time
to time during cooking shake the pan.
6Serve the beef with the vegetables and
crusty bread.
Tip
This recipe works well with mini lamb
roasting joints too.
The fennel plant has fine, feathery
leaves and an aniseed flavour. The
bulb itself can be eaten raw in
salads, sliced, or cut into quarters
then steamed, sautéed, used in stirfries or roasted and served hot.
Fresh fennel will keep in the salad
section of the fridge for a few days.
Simply beef and lamb 19
Simply
Your ingredients snapshot…
Coriander is an ancient herb with
delicate leaves and a distinctive
flavour that is widely used around
the world. It’s best used raw as a
garnish, or added during the last
minutes of cooking. The stems
have just as much flavour as the
leaves, so finely chop and use too.
20
Simply beef and lamb
Serves: 4
Prep time: 20 mins
Cook time:
Rare: 2 mins on each side
Medium Rare: 3-4 mins on each side
Medium: 5-7 mins on each side
BEEF AND PASTA SALAD WITH CHILLI
AND CORIANDER DRESSING
Ingredients
2Place the steaks on a chopping board, season on both sides and brush with the oil.
Cook on a prepared barbecue or under a preheated moderate grill according to your
preference. Transfer to a plate, cover with foil and leave to rest for 5-10 minutes
(this is very important).
• 450g/1lb lean flat iron, sirloin or rump steaks
• Salt and freshly milled black pepper
• 15ml/1tbsp rapeseed or olive oil
• 1x 300g pack filled pasta shapes (tomato and
ricotta is good)
• 50g/2oz fresh or frozen peas, blanched in hot water
• 1 small courgette, grated
• 8 plum or cherry tomatoes, quartered
For the Chilli and Coriander Dressing
• 1 large handful freshly chopped coriander
• Pinch dried chilli flakes
• 1 garlic clove, peeled and finely chopped
• 30ml/2tbsp extra virgin rapeseed or olive oil
• 60ml/4tbsp Worcestershire sauce
• 30ml/2tbsp white wine vinegar
Method
1Remove the steak from the fridge at least 1 hour before cooking, transfer to a
shallow dish and bring up to room temperature.
3Cook the pasta according to the packet instructions. Drain, cool and transfer to a
large bowl. Add the peas, courgettes and tomatoes.
4Meanwhile, prepare the dressing; place all the ingredients into a screw-topped jar,
shake well and set aside.
5Slice the steaks diagonally and toss the strips in the salad with any meat juices from
the plate. Shake the dressing, spoon over the salad and serve.
Tip
For sirloin or rump steak follow the cooking times below:
Based on a 2cm/¾in thick steak
Rare: 2½ mins on each side
Medium: 4 mins on each side
Well done: 6 mins on each side
Simply beef and lamb 21
Simply
step by step…
1Lamb ribs marinating in grated
onion, ginger ale or cola, light
soy sauce, rapeseed oil and
finely chopped garlic.
2A delicious tray of hot sticky
lamb ribs, mouth-watering!
22
Simply beef and lamb
Serves: 4
Prep time: 30 mins, plus marinating time
Cook time: 1 hour 30 mins
Ingredients
• 1.3kg/3lb lean lamb ribs
For the Marinade
• 1 small onion, peeled and grated
• 300ml/½pint ginger ale or cola
• 30ml/2tbsp light soy sauce
• 30ml/2tbsp rapeseed or olive oil
• 2 garlic cloves, peeled and finely chopped
• 30ml/2tbsp runny honey
• Freshly milled black pepper
For the Tomato, Pasta and Pea Salad
• 200g/7oz dried pasta shapes, cooked, drained
and cooled
• 200g/7oz cherry or baby plum tomatoes, halved
• 100g/4oz fresh or frozen shelled peas, blanched
in hot water
• 30ml/2tbsp freshly chopped flat-leaf parsley
For the Vinaigrette Dressing
• 1 small shallot, peeled and finely chopped
• 15ml/1tbsp white wine or cider vinegar
• 45ml/3tbsp extra virgin rapeseed or olive oil
STICKY LAMB RIBS
Method
1To prepare the marinade: in a large non-metallic dish mix
all the ingredients together. Add the lamb, cover and
marinate in the refrigerator for a minimum of 2 hours, or
overnight, if time allows.
2 Preheat the oven to Gas mark 6, 200°C/400°F.
3Remove the lamb from the marinade and transfer to a large
non-stick roasting tin. Roast for 1 hour covered with foil,
turning once. Remove the foil and return to the oven
uncovered for a further 30 minutes.
4Meanwhile, prepare the salad: put the pasta, tomatoes,
peas and parsley in a large bowl. Mix all the vinaigrette
ingredients together, pour the mixture over the salad, then
toss gently.
5Transfer the ribs to a large plate and serve with the salad.
Tip
For barbecue style ribs, coat the ribs in 150ml/¼pint
prepared barbecue sauce and cook according to the
method above.
Simply beef and lamb 23
Gourmet Burgers
Spicy Lamb &
Feta Burgers
You can't beat a good burger, that's why
they are loved the world over. They are
so quick to make that once you get in
the habit, you might wonder why you
ever bothered to buy them ready
prepared. A well-dressed burger makes
the perfect meal!
All three of the yummy burgers we have
developed for you follow the same method:
Method
1In a large bowl, mix your chosen recipe
ingredients together.
2Using slightly damp hands, shape the mixture
into small 5cm/2inch burgers. If time
allows, cover and chill for 20 minutes.
Herby Beefburgers
with Mango Chutney
Sun-Dried
Tomato Burgers
24
Simply beef and lamb
3Cook the burgers on a prepared barbecue or
a preheated moderate grill for 3-4 minutes
on each side until thoroughly cooked and any
meat juices run clear.
4.Serve the burgers in buns or rolls of your choice
with a salad garnish and a selection of relishes.
HERBY BEEFBURGERS
WITH MANGO CHUTNEY
SPICY LAMB AND
FETA BURGERS
SUN-DRIED TOMATO
BURGERS
Makes: 10-12 mini burgers
Prep time: 10 mins plus 20 mins
chilling time
Cook time: Under 10 mins
Makes: 10-12 mini burgers
Prep time: 10 mins plus 20 mins
chilling time
Cook time: Under 10 mins
Makes: 10-12 mini burgers
Prep time: 10 mins plus 20 mins
chilling time
Cook time: Under 10 mins
Ingredients
Ingredients
Ingredients
• 450g/1lb beef mince
• 3 spring onions, finely chopped
• 45ml/3tbsp freshly chopped flat-leaf
parsley
• Salt and freshly milled black pepper
• 30-45ml/3-4tbsp prepared mango chutney
• 450g/1lb lamb mince
• 1 garlic clove, peeled and finely
chopped
• 1.25ml/¼tsp ground paprika
• 5ml/1tsp ground allspice
• 2.5ml/½tsp cumin powder
• 45-60ml/3-4tbsp freshly chopped
flat-leaf parsley or coriander
• Grated zest of 1 lemon
• 100g/4oz Feta cheese, roughly crumbled
• Salt and freshly milled black pepper
• 450g/1lb beef mince
• 1 medium onion, peeled and grated
• 45ml/3tbsp freshly chopped oregano
or 15ml/1tbsp dried oregano
• 15ml/1tbsp freshly chopped mint
• Salt and freshly milled black pepper
• 4 sun-dried tomatoes in oil, drained
and finely chopped
Simply beef and lamb 25
Contact us: [email protected],
visit www.simplybeefandlamb.co.uk
or call 0870 606 3030
EBLEX is a division of the Agriculture
and Horticulture Development Board
EBLEX, Stoneleigh Park, Kenilworth,
Warwickshire CV8 2TL
For media requests only please call:
020 7861 3143
Recipe photography – Steve Baxter
Food Styling – Denise Spencer-Walker
Prop Styling – Jo Harris
Design – Fox Kalomaski Crossing
06/13
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