Serves: 2 Prep Time: 20 minutes Cook Time: 10 minutes Ingredients: 150g Hereford beef fillet 1 Little gem lettuce, shredded 1⁄2 red onion, very finely chopped 2tbsp chopped mint 2tbsp chopped coriander 1 red pepper, finely sliced 10 water chestnuts, cut in half Ingredients for the crisps: 1 small sweet potato Oil for deep fat frying… Continue Reading
Serves: 2 Prep Time: 20 minutes Cook Time: 10 minutes Ingredients: 1tsp paprika 1tbsp oil 400g Hereford beef fillet 1tbsp olive oil 20g butter 1 shallot, finely chopped 100g Chestnut/Portobello mushrooms 3tbsp brandy 1tbsp flour 1tsp tomato puree 150ml beef stock 2tsp mustard 150ml sour cream or crème fraiche Flat leaf parsley to decorate Method: Rub… Continue Reading
Serves: 4 Cook Time: 3 hours Ingredients: Short crust pastry: 500g self-raising flour 250g lard 1/2 teaspoon salt 1 egg Cold water to mix A beaten egg to glaze Pie filling: 1 kilo Hereford Braising Steak cut into 1″ cubes 3 large white English onions chopped 6 chopped English mushrooms 3 cloves of garlic chopped… Continue Reading
A great lasagne dish with Hereford Beef mince and for an extra twist pancetta and chicken livers.
This is an all-time favourite recipe. Hereford Beef mince seasoned, shaped into burgers and finished with slices of cheese. A fail-safe burger recipe for the barbecue.
This cured beef fillet or sirloin requires marinating in a brine over night but is quick to prepare and cook and has a wonderful fresh flavour for a summery lunch or supper to wow your guests.
A steak dish to share with the one you love. Lean fillet steaks are cooked and served with a speedy anchovy and rosemary butter sauce and cooked tagliatelle is tossed in the sauce too.
This is a classic Sunday roast with all the trimmings; gravy, roast potatoes and Yorkshire puddings. Ideal for a Hereford rump roast or topside joint. Serves: 6 Cook Time: 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 Ingredients: 1.3kg/3lb… Continue Reading
An elegant spring or summer twist to the traditional Sunday roast, silverside, topside or sirloin joint marinated in rose wine and herbs and served with roasted garlic and red onions for a special family lunch. Serves: 6 Cooking Time: 1 hour 40 minutes (for 3lb lean topside, silverside, or sirloin joint) Ingredients: 1 x 1.3kg/3lb lean topside,… Continue Reading
Festive and impressive centrepiece with roasted kumquat and orange liquor glaze. Serves: 10 Cook Time: 1 hour 40 minutes (for 3lb) Ingredients: 1 x 2.7kg/6lb lean fore rib of beef, French-trimmed, boneless rib of beef or topside joint 30ml/2tbsp freshly chopped tarragon 30-45ml/2-3tbsp extra virgin olive oil 100ml/3½floz orange liqueur Salt and freshly milled black pepper 45ml/3tbsp… Continue Reading