Recipes
Try these great Peakhill Farm Recipes!
MUSTARD ROAST BEEF WITH GARLIC & ROSEMARY ROASTIES & GRAVY
Depending on your budget and number of people you are feeding you can use the following Peakhill Organic Beef Joints; Topside, Sirloin, Rib or Rolled Rib.
- Pre-heat the oven to a high temperature. Poor yourself a nice glass of wine!
- Take the meat and rub the outer joint liberally with mustard powder and ground black pepper don't use salt as it draws moisture from the joint whilst cooking).
- Sear the outer edges of the joint in a frying pan to seal the meat.
- Put the joint in a roasting tray and cook on a high temperature for 20mins.
- Turn down the oven to a medium heat and use the following timings per lb/half kilo of meat
- For rare pink meat allow 15 minutes per lb/half kilo. This is the basic overall cooking time.
- For medium meat add another 15 minutes to your basic overall cooking time.
- For well-done meat add another 30 minutes to your basic overall cooking time. - Remove from the oven, set-aside the roasting tray and cooking juices, rest the joint on a plate, cover with foil to keep warm and moist.
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Home-made Gravy
Its so easy to make and tastes less salty than gravy granules, with no additives!!
- Boil the kettle and have a glass of red wine handy!
- Take the roasting tray containg the cooking juices from the beef and remove as much fat as possible so you are left with the brown liquid from the meat.
- Place the tray on the hob and heat the juices. Sift up to 2 tbsp's of (organic) white flour into the juices to thicken. Add small amounts of hot water if you need more gravy.
- Add salt and pepper to taste.
- Add a splash of red wine if you haven't drunk it all already!!
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Garlic and Rosemary Roasties
Try and use a good roasting potato at Peakhill we have Cara and Lady Balfours from late summer to spring.
- Take roasting tray and cover the base with good olive oil or why not try local suffolk rapeseed oil? Add as many cloves of garlic as you like along with rosemary (I prefer to remove the leaves s they stick to the potatoes rather than using a sprig).
- Pop in the oven with the beef an hour before beef is ready to eat, to get the oil hot.
- Par- boil the potatoes until the outsides are soft but the insides are hard (and resist a sharp knife).
- Drain and get someone with muscles to pop the lid on and shake the potatoes in their pan. This fluffs the edges of the potoes and will give them a lovely crunchy crust.
- Remove the hot oil carefully from the oven and add your fluffy par-boiled potatoes.
- Spoon oil and rosemary over each potato and return to the oven for about 40 mins. If cooking alongside the beef put on the top shelf (as its amedium oven) if cooking separately go for a middle shlef in a hot oven.
After resting slice the beef and place on a plate with some potatoes. Add some Peakhill seasonal vegetables, like steamed Swiss chard and carrots. Pour Gravy liberally and enjoy...with a bit more wine!!
Alternatively pack up yor beef and potatoes and head out to the Suffolk coast for a picnic. Why not take our Mixed Salad recipe too?!
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MIXED SALAD
This is the ultimate conveniance food!! Its also an ever changing feast which we hand pick on day of packing. The leaves gradually change each month as each salad type goes over and new salad comes into season. There are no chemicals, chlorine rinses, washing machines or tumble-dryers involved (seriously some supermarket pre-packed salads really do go through the mill!) Ours is fresh and ready to eat.- So... First come over to the farm and buy a bag of our seasonal mixed salad leaves.
- Go home and get out a bowl.
- Open the bag of mixed salad.
- Pour into bowl. If you want to complicate things by adding dressings and sauces feel free.....
- Serve and eat!!!!
It's our favourite fast food for the summer!
