Here are some recipe suggestions to help you make the most of your Dalachy beef and lamb.

We hope to offer recipes suitable for the time of year so please check back from time to time to see what’s on offer. Or subscribe to our newsletter and we’ll tell you when we change the recipes!

January 2008
At the time of writing it is cold and wet and trying to snow - but it’s January so what should we expect!

Let’s make the most of it with these hearty warming beef recipes!

Beef with Orange and Apricots

Feeds: 4
Time to cook: Approximately 1½-2 hours, plus optional marinating time
Oven temperature: Gas mark 4-5, 180-190°C,350-375°F

Ingredients:
Lean braising or topside steak
Fennel seeds
Ground coriander
Fresh thyme
Garlic
Onions
Carrots
Dried apricots
Orange juice
Celery
Red wine
Red wine vinegar
Oil
Plain flour
Tomato puree
Beef stock
Button mushrooms

Method:

1. In a large bowl mix together 450g (1lb) lean braising or topside steak, cubed with 5ml (1tsp) fennel seeds, 5ml (1tsp) ground coriander, 2 sprigs fresh thyme, 1 garlic clove, peeled and finely chopped, 2 small onions, peeled and sliced, 2 carrots, peeled and roughly chopped, 50g (2oz) semi-dried apricots, 50ml (2floz) orange juice, 2 celery sticks, roughly chopped, 100ml (3½floz) good red wine, 30ml (2tbsp) red wine vinegar and seasoning.
2. If possible leave to marinate in the refrigerator for 2 hours or overnight.
3. Drain the marinade mixture and reserve. Heat 30ml (2tbsp) oil in a medium-sized casserole or ovenproof dish and brown the meat with the vegetables. Stir in 30ml (2tbsp) plain flour, the reserved marinade, 15ml (1tbsp) tomato puree, 850ml (1½pts) beef stock, and bring to the boil. Add 175g (6oz) button mushrooms, halved, if preferred.
4. Transfer to a preheated oven and cook for 1½-2 hours, stirring occasionally, or until the meat is tender. 

Beef Wellington

Serves 8
 

Ingredients:
1.5 kg (3 lb) Fillet of Beef
375g (13 oz) Puff Pastry
225g (8 oz) Button Mushrooms
175g (6 oz) Smooth Liver Pate
1 Egg
40g (1½ oz) Butter
1 tbsp Vegetable Oil
 

Method:

1. Pre-heat oven to 220°C: 425°F: Gas 7
2. Trim and tie up the beef at intervals with fine string so it retains its shape.
3. Heat the oil and 15g (½ oz) of the butter in a large frying pan, add the beef and seal and lightly colour on all sides.
4. Roast for 20 minutes, allow the beef to cool then remove the string.
5. Fry the sliced mushrooms in the remaining butter until soft, allow to cool and mix with the pate.
6. On a lightly floured surface, roll out the pastry into a large rectangle to a thickness of 0.5 cm (¼ inch).
7. Spread the pate and mushroom mixture along the centre of the pastry.
8. Place the meat on top in the centre.
9. Brush the edges of the pastry with the beaten egg.
10. Fold the pastry edges over and turn over so that the join is underneath, folding the ends under the meat.
11. Place on a baking tray.
12. Decorate with leaves cut from the pastry trimmings, brush with the remaining egg.
13. Bake for 50-60 minutes, covering with foil after 25 minutes.
14. Allow to rest for 10 minutes before serving.

Steak au Poivre

Ingredients:
Serves 2

2 Lean Beef Sirloin Steaks
1/2 oz Butter
4 tbl Whipping Cream
2 tbl Brandy (optional - try using whisky instead!)
3 tsp Peppercorns (Crushed)
1 tsp Oil
1 Garlic Clove (Crushed)

Method:

1. Lay the beef steak out flat and press the peppercorns into it.
2. Take a frying pan and heat the oil.
3. Cook the steaks according to your taste, then remove from the pan.
4. Add the brandy or whisky and cook for a further minute.
5. Add the cream and stir a little.
6. Cook until the sauce thickens up nicely.
7. Place the steaks on a plate and pour the sauce over.
8. Serve with vegetables or chips.