Roast Beef with Mustard Crust

My cousin, Karim Virjee introduced me to this recipe.

Ingredients

1.12 kg / 2lb 8oz rolled and tied sirloin joint

2 tablespoon ground mustard

1 tablespoon black pepper

1/2 lemon; juiced

5-6 cloves of garlic; minced

water

2 teaspoons corn flour

Method

Preheat the oven to 220 C, 425 F or gas mark 7.

1. Make a paste of mustard, pepper, garlic, salt and lemon juice; add a little water if necessary.

2. Wash the joint, and dry with kitchen paper.

3. Apply paste to the joint and place on a rack in a roasting tin with some water.  So that the juices from the beef will fall into it (to be used to make gravy)

4. Place in the oven for 30 minutes, then reduced temperature to 160 C (325 F gas mark 3),  and continue to roast for:

• Rare: 20 minutes per Kg, Medium: 30 minutes per Kg and Well Done 40 minutes per Kg.

5. Remove from oven and rest for 30 minutes before carving.

6 Make gravy by bringing to boil the juices from the roasting tin, add corn flour mixed in 1 tablespoon of water and simmer for 1 minute.

We cooked to Medium and it was delicious.  

Meat Pie Ismaili Style (Spicy Beef Pasty)

I have had loads of requests for meat pies, this is my Canadian cousin Firoz's recipe. We usually make this with puff pastry, see curry puffs


Ingredients

Short Crust Pastry
500 gm plain flour; sieved into a large bowl
1/2 tspn tumeric
salt to taste
250 gm butter; cut into cubes
125 mls (half cup) chilled water

Filling
500 gm minced lean beef
4-6 cloves garlic; minced
2 inch ginger; grated
2-3 chillies; minced fine
1 tspn tomato puree
1 tspn Lea and Perrin's Worchester sauce
1 tspn HP sauce
1 tspn Dijon mustard
salt to taste
1/2 tspn garam masala
2 medium onions
3 spring onions
2 tblspn chopped coriander
1 tbspn chopped mint

1 beaten egg for glazing



Method
Pastry
1.Place the flour, tumeric salt and butter in large bowl.
2. Use your finger tips to rub the butter into flour so that you get a fine breadcrumb like mixture
3. Add the cold water slowly mix to bind into dough-like consistancy
4. Wrap in cling-film and place in the fridge for at least 20 minutes

Filling
1. Dry cook the minced beef with garlic, ginger, chillies and salt, until all the liquid evaporates, break the lumps if they form.
2. Add Worcestershire, HP and tomato sauce, together with mustard and tomato puree. Stir and cook for 5 minutes.
3. Remove from heat and add garam masala, onions. When cool add the mint and coriander.

Pies
Preheat the oven at 220
1. Remove pastry from the fridge, and divide into 20 pieces.
2. Roll into a 3 inch circle, place the filling in the centre, wet half the edge with water and fold.
3 Mark the edge with a fork and place on a greased oven tray.
4.Repeat until you have made 20. Prick each pastry with a fork and brush with beaten egg
5. Place in the oven and bake for 15 minutes

Yam Nua - Thai Beef Salad

This Recipe is from BBC Food website, link at the bottom. It turned out really well.

Ingredients

For the beef
3 X 6oz sirloin steaks
vegetable oil, for brushing
salt and freshly ground black pepper
For the salad
1 head Chinese leaf
5 ripe tomatoes
4 banana shallots
1 cucumber
4 spring onions
handful fresh basil leaves
handful fresh coriander
For the dressing
2 tsp brown sugar
2 limes, juiced
2 table spoon fish sauce
1 large red chilli

Method
1. Brush the steaks with oil and season with salt and freshly ground black pepper. Heat a ridged griddle pan until smoking, then add the steaks and griddle for 3-6 minutes on each side, or until cooked to your liking. Remove from the heat and leave to rest in a warm place for five minutes.
2. For the salad, finely slice the Chinese leaf and place into a large bowl. Cut the tomatoes into wedges and add to the bowl. Finely slice the shallots and add to the bowl.
3. Slice the cucumber in half down the middle. Remove the seeds with a teaspoon and slice the cucumber flesh on the diagonal. Discard the seeds and add the cucumber to the bowl. Slice the spring onions on the diagonal and add to the bowl.
4. Tear the basil leaves and add to the bowl. Tear the coriander leaves and stalks and add to the bowl. Mix together to combine well.
5. For the dressing, add two teaspoons of the brown sugar into a small clean bowl, add the lim juice, stir until the sugar is dissolved.
6. Add the fish sauce to the dressing. Finely chop the chillies and add to the dressing.
7. Cut the cooked steak into thin slices on the diagonal. Just before serving add the sliced steak to the salad ingredients, drizzle over the dressing and mix together well. Add to the bowl the juices from the plate the meat was resting on.
8. Serve the salad on a large plate.
Adapted from http://www.bbc.co.uk/food/get_cooking/recipes/048.shtml