Make summer time quality time with Welsh Beef

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1 It s fiesta time for the family Get a taste of the Med with meaty paella Deserves a medal Let the games begin with champion steak The ultimate summer salad A classic Waldorf salad with a Welsh twist summer recipes Make summer time quality time with Welsh Beef It s all about quality time P15645 Beef Summer 2012 Recipe.indd 1 16/04/ :13

2 Cook up some quality time this summer. It s all about quality time Our luscious green pastures produce only the tastiest, most luscious grasses. As a result they also produce only the tastiest, most succulent beef. All of our cattle are born and carefully nurtured using traditional methods that are unique to Wales and its environment. It s an age old recipe that s won us PGI status. Our unique climate and luscious landscape produces wonderfully tender Welsh Beef that is packed with rich flavour. So whether you re relaxing with the family in the garden, or anxiously cheering on our athletes, Welsh Beef guarantees some quality time. It s fiesta time Welsh Beef meatball paella with tomato and basil The ultimate summer salad Deserves a medal Winners sirloin steak with greek rub and five vegetable rings Add a little fizz to your cooking East meets West Oriental topside salad marinated with soy, chilli and mustard Crowned the king of burgers Welsh Beef Waldorf salad with walnut dressing Welsh Beef brisket slow cooked with cola Jubilee coronation Welsh Beef burger To find out more about PGI, or for more news, recipes and information, visit EatWelshBeef.com P15645 Beef Summer 2012 Recipe.indd /04/ :13

3 Welsh Beef meatball paella with tomato and basil 30 mins 4-6 : 450g (1lb) lean Welsh Beef mince 2 tomatoes, chopped 2 handfuls of fresh basil, roughly torn 15ml (1tbsp) olive oil 1 onion, peeled and roughly chopped 2 cloves garlic, squashed 15ml (1tbsp) smoked paprika 300g (10oz) short grain paella rice ml (1-1½pts) beef stock 100g (4oz) cherry tomatoes, halved it s fiesta time A light summer dish with a delicate Spanish twist. Best followed by a long, relaxing siesta. With clean washed hands, get stuck into a large bowl and mix together the mince, tomatoes, a handful of torn basil and seasoning. Once it s thoroughly mixed through, shape into about 14 walnut sized balls. Grab a large pan, splash in 15ml of oil and add the onion and garlic. Cook until the ingredients start to soften and turn a light golden brown, then add the paprika and the rice; cook for 1-2 minutes. Add about half of the stock, stir well and gently place in the meatballs. Bring to the boil and allow to simmer for about minutes with the lid on, or alternatively you can cover it with foil. Don t stir until the meatballs have changed colour and have set - otherwise your 14 neat meatballs may turn into 28 very messy meatballs. Add a little more stock during the cooking as it becomes absorbed by the rice, stir, and then leave to soak up all the flavours. When the rice is cooked, add the cherry tomatoes and the remaining handful of basil. Eat. Enjoy. Relax, and then close your eyes. P15645 Beef Summer 2012 Recipe.indd /04/ :13

4 Winner s sirloin steak with greek rub and five vegetable rings 15 mins 4-6 Oriental topside salad marinated with soy, chilli and mustard mins Welsh Beef sirloin steaks 2 cloves garlic, chopped 15ml (1tbsp) dried oregano or 30ml (2tbsp) fresh oregano, chopped 30ml (2tbsp) olive oil 30ml (2tbsp) ouzo or white wine 1 small red and yellow pepper, cut into rings 1 small onion, cut into slices 1 small courgette, sliced 1 small aubergine, sliced Oil for deep fat frying Tempura batter: 85g (3½ oz) plain flour 15ml (1tbsp) cornflour 200ml (7floz) cold sparkling water 450g (1lb) Welsh Beef mini topside or top rump joint Marinade: 45ml (3tbsp) soy sauce 30ml (2tbsp) dark brown sugar 15ml (1tbsp) Worcestershire sauce 1 red chilli, deseeded and chopped 15ml (1tbsp) English mustard Oriental Salad: 2 pakchoi heads, roughly chopped 2 Chinese leaves, roughly chopped 6 Radishes, sliced 2.5cm (1inch) Root ginger, peeled and grated 50g (2oz) Beansprouts 25g (1oz) Cashew nuts If they gave out medals for cooking Mix together the garlic, oregano, oil, seasoning and ouzo or white wine. Add the steaks and coat well in the mixture. Cover and leave to marinate for about an hour in the fridge. Remove the steaks from the marinade. Preheat the BBQ or griddle pan and cook steaks for: 2 minutes each side rare 4 minutes each side medium 6 minutes each side well done Allow steaks to stand for 5 minutes before serving. Make the tempura batter: Place the flour, cornflour and salt in a bowl. Add the water and whisk together until the batter is smooth. Place sufficient oil in a large saucepan about 5cm 2inch deep and carefully heat. Take a small pinch of flour and drop into the oil if it fizzes the oil s ready Dip each vegetable slice into the batter and then carefully into the oil. Cook in small batches until golden brown & drain on kitchen paper. Serve steak with vegetable rings & extra green salad. A winner every time. Inspired by the land of the rising sun, yet best savoured when the sun s going down. Mix the marinade ingredients together. Take the joint and place in a dish. Add marinade and thoroughly coat. Cover and leave to marinate in the fridge for about an hour. Preheat oven to Gas Mark 4, 180ºC, 350ºF and cook steaks for: 20 mins per 450g/½kg (1lb) + 20 mins rare 25 mins per 450g/½kg (1lb) + 25 mins medium 30 mins per 450g/½kg (1lb) + 30 mins well done Remove the joint from marinade and place in a roasting pan and roast for about 50 minutes or weigh it and calculate the cooking time using guide opposite. Keep the marinade for later. Baste and turn occasionally. Remove and allow to stand for 5 minutes before carving (easier said than done when it looks so delicious). Place reserved marinade in a small saucepan and boil thoroughly. Toss the salad ingredients together in a large bowl, top with the sliced meat and serve drizzled with the heated marinade. P15645 Beef Summer 2012 Recipe.indd /04/ :14

5 Welsh Beef Waldorf salad with walnut dressing 10 mins 4 Welsh Beef brisket slow cooked with cola / 2 hours g (1lb) Welsh Beef rump steaks Small knob of butter Salad: 1 cos lettuce, leaves separated 1 green eating apple, cored and sliced 3 sticks celery, sliced 50g (2oz) green grapes, halved 50g (2oz) red grapes, halved 3 spring onions, sliced 50g (2oz) walnuts Dressing: 30ml (2tbsp) extra virgin olive oil 30ml (2tbsp) walnut or sunflower oil 30ml (2tbsp) white wine vinegar 5ml (1tsp) Dijon mustard Pinch of sugar 30ml (2tbsp) walnuts, finely chopped 1.35kg (3lb) lean Welsh Beef brisket rolled joint 15ml (1tbsp) oil 1 red chilli, deseeded and cut in half 600ml (1pt) cola (not diet) A new Welsh twist on a New York classic. The perfect slow cook dish, for those long lazy afternoons in the sun. Take steak and season well on both sides. Place in a hot griddle pan, under a hot grill or preheated BBQ. Cook: 2 minutes each side - rare 4 minutes each side - medium 5 minutes each side - well done. Place steaks on a plate to rest for 5 minutes. Place a small knob of butter on top of each steak. Meanwhile, toss the fruits and vegetables together in a large bowl. Place dressing ingredients into a bowl and whisk together or place in a screw top jar and shake. Slice steaks into thick strips. Stack the salad onto plates and serve topped with steak. Drizzle over a little dressing and serve. Your very own bite of the big apple. Preheat oven to Gas Mark 4, 180ºC, 350ºF. Heat oil in large ovenproof pot. Add the joint and brown on all sides. Add the chilli, seasoning and coke. Bring to the boil, cover with lid and place in the oven for about 2 hours. Retire to the garden and relax in the sun for 2 hours. Remove joint from liquid and reserve, cover with foil and allow to rest for about 10 minutes before slicing. Skim any fat from the cooking liquid and discard. Place the remaining cooking liquid in a small pan and boil. Drizzle this over the sliced meat and serve with warm new potato salad with chopped red chillies stirred through and extra summer leaves. Now you may retire to the garden once again. P15645 Beef Summer 2012 Recipe.indd /04/ :14

6 Jubilee coronation Welsh Beef burger 12 mins g (1lb) lean Welsh Beef mince 15-30ml (1-2tbsp) medium curry powder 15ml (1tbsp) mango chutney Coronation Dressing: 5ml (1tsp) medium curry powder 30ml (2tbsp) mayonnaise Juice & rind ½ lime Salad: 2 fresh or 6 tinned apricots, sliced or 4 dried, sliced 1 small red onion, thinly sliced rind of ½ lime 50g (2oz) black seedless grapes, halved 25g (1oz) toasted flaked almonds Share these succulent burgers with a hint of spice. The jewel in the crown. Place the burger ingredients into a large bowl and mix thoroughly. Divide the mixture into 4 or 6 and shape into burgers. Pop your head out of the window and decide if it s BBQ or grill weather either way cook for 4-6 minutes each side, until cooked thoroughly. Whilst the burgers are sizzling away, in a separate jug mix together the curry powder, mayonnaise and lime rind and juice and hey presto you have a delicious coronation dressing. To make the salad toss together the apricots, onion, lime rind, grapes and almonds. Serve the burger on toasted ciabatta with salad and a dollop of coronation dressing. It definitely gets the seal of approval. P15645 Beef Summer 2012 Recipe.indd 10 16/04/ :14