Showing posts with label joint. Show all posts
Showing posts with label joint. Show all posts

Tuesday, October 29, 2013

3095. ROAST BEEF with CRISPY BACON, MUSTARD and HERBS

serves six


3 lb. lean beef topside, boneless rib or sirloin joint
salt and freshly milled black pepper
2 tablespoons wholegrain mustard
4 tablespoons freshly chopped flat-leaf parsley
6-8 streaky bacon rashers, stretched

Cooking Times
Rare: 20 minutes per 1 lb. plus 20 minutes
Medium: 25 minutes per 1 lb. plus 25 minutes
Well done: 30 minutes per 1 lb. plus 30 minutes
 
Preheat the oven to 350-375°F. In a small bowl mix together the mustard and parsley. Place the topside joint on a chopping board, make several slits over the surface of the joint and season. Rub with the mustard and herb mixture over the surface of the joint and inside the slits. Wrap the bacon rashers around the joint. Place the joint on a metal rack in a large roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with any rich beefy juices. Leave the joint to rest for 10-15 minutes, slice and serve with sauté or roast potatoes and seasonal vegetables.
 
 
bacon recipe courtesy of: Simply Beef and Lamb; EBLEX, Agriculture and Horticulture Development Board, Stoneleigh Park, Kenilworth, Warwickshire CV8 2TL UK
EBLEX is part of the Agriculture and Horticulture Development Board (AHDB) along with five other levy organisations: - See more at: http://www.simplybeefandlamb.co.uk/eblex-corporate-website#sthash.i9y86JIb.dpuf
EBLEX is a division of the Agriculture and Horticulture Development board (AHDB) © Agriculture and Horticulture Development Board 2013. All rights reserved. - See more at: http://www.simplybeefandlamb.co.uk/eblex-corporate-website#sthash.i9y86JIb.dpuf

Roast Beef with Crispy Bacon, Mustard and Herbs

Serves: 6 Prep Time: 5 minutes Avg. cooking time for 3lb: 1 hour 40 minutes
A different take on the weekend roast. Topside, rib or sirloin joint spread with mustard and topped with crispy bacon

Cooking Times

Rare
20 minutes per 450g/1lb plus 20 minutes
Medium
25 minutes per 450g/1lb plus 25 minutes
Well done
30 minutes per 450g/1lb plus 30 minutes

Method

  1. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
  2. In a small bowl mix together the mustard and parsley.
  3. Place the topside joint on a chopping board, make several slits over the surface of the joint and season. Rub with the mustard and herb mixture over the surface of the joint and inside the slits. Wrap the bacon rashers around the joint.
  4. Place the joint on a metal rack in a large roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with any rich beefy juices.
  5. Leave the joint to rest for 10-15 minutes, slice and serve with sauté or roast potatoes and seasonal vegetables.

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- See more at: http://www.simplybeefandlamb.co.uk/recipes/roast-beef-crispy-bacon-mustard-and-herbs#sthash.znqifz0M.dpuf
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Tuesday, February 08, 2011

2102. ROASTED WILD RABBIT and BACON with LEMON, THYME and PARSLEY STUFFING

serves four


1 lb 4 oz (560 g) wild rabbit joints, or boneless rabbit, same weight
12 rashers dry-cure streaky bacon, derinded and cut in half
1 large onion, peeled and sliced finely into rings
2 cloves garlic, crushed
1 level tablespoon fresh chopped thyme, plus a few sprigs
10 fresh sage leaves dipped in olive oil
salt and freshly milled black pepper

For the stuffing:
grated zest ½ small lemon
½ level tablespoon fresh chopped thyme
1 level tablespoon fresh chopped parsley
6 oz (175 g) pork sausage
1 heaped dessert spoon fresh white breadcrumbs
½ onion, finely chopped
2 oz (50 g) Bramley apple, peeled and very finely chopped
salt and freshly milled black pepper

For the sauce:
5 fl oz (150 ml) Sercial (dry) Madeira (or dry cider)

Preheat the oven to gas mark 7, 425°F (220°C).

Spread the onion rings all over the baking tray in a single layer then scatter over the crushed garlic and thyme. Now season the rabbit joints and arrange them on the bed of onions. After that, drape the bacon rashers over the rabbit pieces.

Next, make the stuffing by mixing all the ingredients together and forming the mixture into 12 small balls. Place these among the rabbit joints then tuck in the thyme sprigs here and there. Place the baking tray in the oven on a high shelf and cook for 20 minutes. Then top each piece of rabbit with a sage leaf dipped in olive oil. Roast for another 15-20 minutes or until the bacon and sage are crispy and the rabbit is cooked.

Now remove everything to a warmed serving dish, place the roasting tray over direct heat and add the Sercial Madeira to the juices. Bring to a simmer and bubble for about 5 minutes until reduced by about a third. Check the seasoning then pour the sauce over the rabbit and stuffing. Serve with crisp roast potatoes and a green vegetable.


bacon recipe courtesy of: Delia Online, NC Internet Ltd, PO Box 1124, Knaphill GU21 9AA, London, UK
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Thursday, June 08, 2006

396. HONEY and MUSTARD ROAST BACON JOINT

serves 3 to 4


1 large Bacon joint (either smoked or unsmoked)

Sauce Ingredients
2 tablespoons runny honey
2 teaspoons dijon mustard
2 teaspoons wholegrain mustard
1 tablespoons lime juice
2 tablespoons lemon juice
½ teaspoon chilli powder
4 cloves, crushed or ½ teaspoon ground cloves

Rinse the Bacon under a cold tap, and dry with kitchen towel, then slice the Bacon joint in half to create two smaller joints. Place them in a shallow roasting tin/dish.

Thoroughly mix together all the sauce ingredients in a bowl and pour over the Bacon making sure the meat is well covered.

If possible, cover with aluminium foil and refridgerate overnight or as long as possible.
Cooking

Heat the oven to 180°C (360°F) or 160°C (320°F) for a fan assisted oven. Place the meat in the oven, covered with aluminium foil.

Cook covered for 30 minutes, remove from the oven and baste the meat in the sauce. Replace and cook covered for another 20 minutes. Baste the meat again and replace in the oven, this time with the foil removed. Cook for a final 10 - 20 minutes until the top is nicely crisp and the meat cooked through.

Remove from the oven and serve either hot or leave to cool.


NOTE: Don't worry if you don't have all the ingredients. Any mustard can be used and the lemon and lime juice can be substituted for each other if lacking one. The small amount of chilli powder is used to help bring out the flavours, and provided it is not really hot, its presence will hardly be noticed.

This sauce can also be used on Bacon steaks. Mix the sauce ingredients together with i tsp of cornflour and place in a pan.

SERVING SUGGESTIONS: This dish can be served immediately from the oven with roast potatoes and freshly cooked vegetables. Alternatively, leave to cool and eat cold with a salad or in a sandwich.


courtesy of: ThePigSite.com
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