Cut
garlic into slivers and stab beef - push slivers into beef. Brown the fillet of
beef in frying pan briefly then roast for 10 minutes in preheated oven at 180°C.
Chill for 30 minutes. Wrap in filo pastry brushing between the layers with olive
oil/melted butter Return to oven for 20 minutes Serve with potato salad or sour
cream. Back to top
Corned
Beef Hot Pot (serves 4)
2 tablespoons
oil
2
onions sliced
2
celery sticks chopped
100g/4oz
runner beans sliced
300ml/½
pint beef stock
2
tablespoons tomato ketchup
salt
and pepper
350g/12oz
corned beef chopped
Heat
the oil in a saucepan. Add the onions and celery and fry until the onions are
softened. Stir in the beans, then add the stock and bring to the boil. Simmer
for 15 minutes. Stir in the ketchup add salt and pepper to taste, then fold in
the corned beef. Simmer for a further 5 minutes. Serve immediately.
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Lemon
Lamb Chops (serves 4)
4 lamb
chops
2
tablespoons oil
grated
rind of 1 lemon
2
tablespoons lemon juice
2
teaspoons brown sugar
1
teaspoon ground ginger
salt
and pepper
Place
the chops in a shallow dish. Mix together the remaining ingredients with salt
and pepper to taste and pour over the chops. Cover and leave to marinate for 3
hours turning occasionally. Place the chops under preheated grill (broiler) reserving
the marinade, cook for about 7 minutes on each side basting with marinade occasionally.
Back to top
Sweet and Sour
Pork Chops (serves 4)
4 pork
chops
3
tablespoons cornflour
120ml/4oz
cider
3
tablespoons brown sugar
3
tablespoons redcurrant jelly
1 tablespoon soy sauce
3 tablespoons
vinegar
Place
the chops under a preheated grill (broiler) and cook for about 10 minutes on each
side or until browned and cooked through. Meanwhile combine the remaining ingredients
in a saucepan. Bring to the boil, stirring and simmer for 5 minutes. Serve hot
and topped with the sauce. Back
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Meat
