Herb Recipes: Meat Dishes

ROSEMARY LAMB Dripping

1 whole leg of lamb

2 cloves of garlic, cut into slivers 10—15 rosemary leaves

Salt and black pepper 1 sprig of rosemary

Pre-heat oven to 220°C, 425°F, Mark 7. Melt dripping in roasting tin. Cut small slits in the fat of the meat and insert slivers of seasoned garlic and rosemary leaves. Spoon the melted fat over and cook above the centre of the oven, allowing 20 min per lb, plus an extra 20 min. Roast vegetables in your usual way. Serve the leg of lamb garnished with a sprig of rosemary.

8—10 helpings

TOPSIDE DE LUXE 2 lb topside of beef

1 large onion, chopped

2 cloves

6 peppercorns 1 bay leaf

1 sprig each parsley, thyme, rosemary

¼ pt each olive oil and malt or tarragon vinegar

2 oz dripping

¼ pt stock

Put beef in a dish, cover with the onion, cloves, peppercorns and herbs. Pour oil and vinegar mixture over and leave to marinade for 3 hours, turning at least once. Remove from marinade and fry quickly in melted dripping until sealed on both sides. Transfer to ovenproof dish. Pour in juices from the pan, the stock and 3-4 tablesp strained marinade. Cover with lid or foil and bake in centre of oven at 180°C, 350°F, Mark 4, for 1 ½ hours or until meat is tender.

5—6 helpings

WISE MAN’S PORK

4 pork chops

2 tablesp olive oil

1 oz butter

1 Spanish onion, finely chopped

1 lb cooking apples, peeled, cored and sliced

1 teasp freshly-chopped sage or generous pinch dried sage

Salt and pepper to taste

Demerara sugar

Cook chops in your usual way. While chops are cooking, heat oil and butter in a pan, add onion, apples and sage, cover pan and cook slowly, stirring or shaking occasionally, until apples are soft and onions tender (10—15 min). Add seasoning and sugar to taste. Serve chops coated with the apple and onion mixture.

4 helpings

«-**>,

STEAK-IN-A-BED

3—4 oz butter

1 lb frying steak of your choice

1 heaped tablesp freshly-chopped herbs or ½ tablesp if dried

Salt and pepper

Large pkt frozen puff pastry

Beaten egg

Pre-heat oven to 230°C, 450°F, Mark 8. Melt 2 oz butter in a pan and brown steak on both sides. Remove from pan and leave to cool. Spread butter thickly over top of steak, sprinkle with salt and pepper and half the herbs. Roll out pastry thinly, cut into two equal-sized pieces, each slightly bigger than the steak. Lay the steak, butter side down, on one piece of pastry. Spread butter on other side of steak, then sprinkle with seasoning and herbs. Dampen edges of pastry, place other piece on top, seal edges well. Brush with beaten egg to glaze. Cook near top of oven until pastry is ready (20—25 min).

4 helpings

TARRAGON BRAISED LAMB

1 lean shoulder lamb or other joint weighing about 3 lb Flour

2 oz dripping or lard Salt and pepper

½ bottle white wine 2 cloves garlic, chopped 2 sprigs tarragon 1 tablesp capers

½ pt single cream

Rub the flour over the meat. Melt the fat in a roasting tin in a hot oven and brown meat on all sides. Transfer meat to an ovenproof dish, lower oven temperature to 180°C, 350°F, Mark 4. Season meat well, add wine, one sprig of tarragon and the garlic, cover with foil or lid and bake for 1 ½ hours, then add the rest of the tarragon, capers and cream, cook for a further 30 min.

6 helpings

LAMB PROVENCAL

2 lb stewing lamb, trimmed and cut into neat pieces

1 ½ lb potatoes, peeled and thinly sliced

1—2 cloves garlic, crushed

3 medium-sized onions, thinly sliced

4—5 tomatoes, skinned and sliced

1 dessertsp chopped mixed herbs (less if dried herbs used)

Salt and pepper

A little butter or lard

Water

Grease a deep casserole. Mix crushed garlic into the onions. Layer ingredients in the casserole, sprinkling herbs and seasoning between each and reserving sufficient potatoes to make a final layer. Before putting this top layer on, pour in water to come just over halfway up the dish. Put in the potatoes, arranged neatly, spread the butter over them, cover the casserole and cook in middle of oven at 180°C, 350°F, Mark 4 for ¾ hours, remove lid and cook for a further 30 min to enable the top potatoes to brown.

4 helpings

CORNED BEEF HASH

½ pt white sauce (thickness to suit own taste)

1 tablesp grated horseradish

1 tablesp single cream, evaporated milk or top-of-the-milk

1 tablesp chopped parsely 8 oz corned beef, diced

2 oz grated cheese Parsley sprigs for garnish Mashed potatoes

Make sauce in usual way, stir in horseradish, cream, parsley, corned beef, allow meat to warm through. Make a ring of mashed potato in a fireproof dish, place hash in the middle, sprinkle grated cheese over and put into hot oven or under grill until cheese has melted and begun to bubble. Garnish with parsley sprigs.

3 helpings

Sorry, comments are closed for this post.

Share On Facebook
Share On Twitter
Share On Google Plus