Beef doesn’t have to be expensive. There are lots of easy and exciting ways to prepare and cook beef that all the family will love and won’t break the bank either. With Great British Beef Week around the corner, between 23rd April and 3rd May it’s a perfect opportunity to sample the meat’s versatility, sourcing locally from your butcher and of course making sure it’s British!
Last year I took part in a cookery programme series called Food Glorious Food. I cooked a dish called Cheesy meatball pasta which was labelled a home-grown delight as it used fresh vegetables from my Dad’s allotment as well as beef sourced from the farm here in Northamptonshire.
The aim of the programme was to serve your dish to one of the judges, in my case it was Tom Parker-Bowles and if they liked it, they gave you a rosette. Having won my rosette I was then up against all the other rosette winners awaiting the judges pick of the day. I didn’t get picked but came away in the knowledge that I had done my bit to fly the flag for British beef and UK Agriculture.
My recipe featured in the Food Glorious Food series cook book and the method is as follows:
- 300g dried taglietelle approx. 6 nests.
- 360g ready made British beef meatballs (they normally come in packs of 12) or from local butchers
- Butter (1 tablespoon)
- 2 Leeks (English)
- 150g soft cream cheese
- 1tsp wholegrain mustard
- Approx75 ml beef stock
- Block of strong parmesan cheese to grate shavings
- Pack of French beans or Asparagus dependant of what’s in season
- Ground black peppercorns
- Prep time 20 mins, cook time 20 mins
- Place 6 nests of tagliatelle into a pan of boiling water and cook to instruction on packet (normally 10 -12 mins) Once boiling, allow to simmer until ready to serve. Stir occasionally with wooden spoon.
- Meanwhile brown the meatballs in a wok style pan with butter on a medium heat. (5 mins) Turn with wooden spoon occasionally for colour throughout.
- Once meatballs are brown add chopped leeks to soften (2 mins)
- Add Wholegrain mustard and stir then add beans or asparagus
- Add beef stock and allow mixture to simmer for 5 – 7 mins until beans/ asparagus soften
- When mixture has reduced down and beans /asparagus are softened, add the cream cheese and allow to melt into mixture. Stir as required (2 mins)
- Drain (with colander) pasta and serve pasta into 2 equal portion sizes using a pasta claw into pasta dishes
- Place 6 meatballs with equal sauce mixture on top of pasta with serving spoon
- Garnish with parmesan shavings (using wide bladed veg peeler) and black pepper
- Can be eaten alone or accompanied by rocket salad or garlic bread
So during this Great British Beef Week, why not think about serving a different dish with beef mince or beef meatballs rather than a traditional Sunday roast?
For more information on the campaign visit: http://www.ladiesinbeef.org.uk/
And to get involved with the Royal Agricultural Benevolent Institution who will benefit from any campaign fundraising visit: http://www.rabi.org.uk/news_events/british-beef-week.html