Simply Spring 2014
Spring is the perfect time to delve into the depths of the garden shed, dig out the barbecue and spend some time enjoying the garden and all it has to offer. The Simply beef and lamb Spring edition contains a range of delicious recipes which make use of fresh flavours and seasonal ingredients, to help you kick start the barbecue season in style.
If you’re looking for something truly impressive from your barbecue, try the recipe for Open Steak Sandwiches. Combining lean rump, sirloin or rib-eye steaks, fresh lemon juice and pea shoots, creamy vintage cheddar cheese and sweet onion chutney, this dish makes the most of simple ingredients resulting in an explosion of delicious flavours.
The Piquant Mini Burgers with Apple & Chilli Slaw recipe is perfect if you’ve got guests to entertain and lots of mouths to feed. The mini burgers and slaw can be made ahead of time, so you can relax knowing everything is ready to go. The creamy slaw, made with Greek yoghurt, apple, cabbage, red onion and carrot, perfectly complements these mouth-watering burgers. Alternatively, if you’re feeling really hungry, the burger mix can be moulded into larger burgers and sandwiched between a toasted fresh bread roll.
For a super-quick lunch or mid-week supper, Sirloin Steaks with Flaming Mayonnaise is ideal. The cut used here is bone-in Sirloin steak in which the bone is left on the steak for extra flavour, but this could easily be substituted with an alternative cut. Simply season the steak with Dijon or English mustard, salt, pepper and a little oil and sizzle on the barbecue. A combination of chilli, parsley and reduced fat mayonnaise provides a zingy topping to the steak.
To ensure your recipes are a culinary success, always remember to make sure your beef and lamb is quality assured. The Quality Standard Mark in independent butchers and selected supermarkets guarantees that the beef or lamb is quality assured and responsibly produced by people dedicated to producing great food.