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Pictured overleaf
Roasted beef sirloin
marinated in red wine TOP TIPS
SERVES 4 TO 6 To make this dish gluten free, use gluten-free pasta
and make sure the chicken stock you use is gluten
1 garlic bulb salt and pepper free too. You can also use chicken breasts instead of
1.5kg sirloin of beef 1 tablespoon plain our thighs or even prawns for a seafood version.
3 carrots, cut into chunks 300ml beef stock
1 large onion, cut into chunks
1 bouquet garni TO SERVE
500ml red wine roast potatoes, see recipe below
2 tablespoons olive oil

First break the garlic bulb into setting aside the rest of the red wine
individual cloves, then lightly marinade for later. Add the beef to
crush each clove with the at the roasting tin and place in the oven.
edge of a knife. Put the beef in a Roast the beef at a high temperature
large container with the garlic, for about 15 minutes to get the heat
carrots, onion and a bouquet through to the centre of the joint.
garni made with fresh parsley, Reduce the heat to 170°C/gas mark
thyme and a bay leaf all tied 3 and continue roasting for 12 to 13
together with kitchen string. Pour minutes per 500g for rare, 17 to 18
in the red wine. Cover with cling minutes per 500g for medium or 22
lm and marinate in the fridge to 24 minutes per 500g for well done.
for at least 2 hours, or better still, When the beef is done to your liking,
overnight or up to 24 hours. remove the tin from the oven, cover it
loosely with foil and allow the beef to
Preheat the oven to 200°C/gas rest for about 5 minutes.
mark 6.
Remove the beef from the roasting
Lift the beef from the marinade tin and put the tin on the hob. Add One-pot autumnal
and pat it dry with kitchen paper the our and stir until the mixture chicken and pasta
to remove all the moisture. This becomes dry and lumpy. Stir in the
will result in a nice bronze colour red wine marinade, then slowly add SERVES 4
on the meat. Keep the marinade the beef stock, stirring constantly.
to use later.
Strain through a ne sieve into a clean 1 tablespoon olive oil 100g Parmesan cheese,
Heat the oil in a large pan set over saucepan and cook for 2 to 4 minutes, 400g boneless, skinless grated, plus extra to
a very high heat. Add the beef until thickened. chicken thighs, diced serve
and sear on all sides, then remove 200g button 50g baby spinach
from the heat and season well. Carve the beef at the last minute, mushrooms, sliced 12 cherry tomatoes,
divide the slices between the plates 4 shallots, chopped halved
Lift the vegetables from the and spoon over the sauce. Serve with
marinade and arrange on the the roast potatoes below and your 2 garlic cloves, crushed 50ml cream
salt and pepper
300ml milk
base of a large, deep roasting tin, choice of vegetables. 300ml chicken stock chopped fresh at-leaf
Pictured overleaf 250g macaroni pasta parsley, to garnish
Roast potatoes Heat the oil in a large non-stick sauté pan or casserole
SERVES 4 TO 6 set over a high heat. Add the diced chicken and cook for
2 minutes. Reduce the heat to medium, then add the
6 large Rooster potatoes, 50g duck fat or vegetable mushrooms, shallots and garlic and cook for 1 minute.
peeled and cut into large oil Add the milk and chicken stock and bring to a simmer,
chunks salt and pepper then add the pasta, stirring it around every 30 seconds or
so until it has softened enough that it won’t stick together.
Preheat the oven to 190°C/gas Put the fat in a roasting tray and Continue to cook on a medium heat, covered, for 10
mark 5. place the tray in the oven for a few minutes, stirring every 2 minutes to make sure the pasta
Put the potatoes in a small minutes to melt the fat. Carefully doesn’t stick together.
saucepan, cover with cold water add the potatoes to the hot fat and When the pasta is al dente, add the Parmesan, spinach,
and bring to the boil. Reduce season well with salt and pepper. cherry tomatoes and cream. Cook for 2 or 3 minutes more,
the heat and simmer for 10 Roast in the oven for 25 to 35 until the sauce is thickened and the spinach has wilted.
minutes. Drain, then put them minutes, until cooked through and Check the seasoning and serve immediately with some
back in the pan and give them a golden. extra freshly grated Parmesan and a sprinkling of fresh
shake to rough up their edges. parsley on top.

4 | FRESH AUTUMN 2017

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