Joints
Roasted Topside with Yorkshire Puddings
Ingredients:
- Topside Joint
- Olive oil
- Salt and pepper
Preheat oven to 200 oC
Trickle 2 tablespoons of olive oil over the joint and then season well, with salt and freshly ground black pepper.
Cook in the oven for 45mins per kilo (longer if you prefer your meat well done.)
Serve with roast potatoes, Yorkshire puddings, horseradish sauce and a selection of vegetables.
Yorkshire puddings (makes 12 individual puddings)
Place a small lump of lard (about the size of 2 peas) into each hollow of a 12 cup bun tin. Put the tin into the oven (with the roast beef) until the lard is very hot.
Mix ¼ pint of water with ¼ pint of milk in a jug.
Place 4oz of plain flour into a mixing bowl and create a small well in the middle into which you crack an egg. Slowly stir the egg to gradually blend small amounts of flour into it. Gradually add the water/milk mixture to the well, until it has all been incorporated into the mixture. Beat or whisk until smooth, then pour it back into the jug.
Remove the bun tin from the oven and immediately pour the Yorkshire pudding batter onto the hot melted lard. Return to the oven and cook for about 20-25 minutes (without opening the oven), until well risen and golden.
Beef Kebabs
Ingredients:
- 750g silverside joint (or other joint)
- 5 tbs greek yoghurt
- Juice of half a lemon
- 3cm of fresh ginger (grated)
- 3 cloves of garlic (crushed)
- 1 red chilli (chopped small)
- 1 tsp cumin
- 1 tsp coriander
- 1/4 tsp cayenne pepper
Cut the beef into 2cm cubes (cut off any fat). Mix the rest of the ingredients well and pour over the beef. Leave to marinate for 4-24 hours in the fridge. Thread the meat onto skewers and BBQ (or you could cook them under the grill).
This is a fantastic way to enjoy a joint in the summer months. When we made the kebabs, we alternated the meat with red onion and sweet red peppers on the skewers. They were served with a green salad and a garlic dip (crushed garlic stirred into some greek yoghurt).