Serves:6 Ingredients Oil 800g O Crualaoi’s topside of beef 2 red onions, sliced thinly 2 cloves garlic, crushed 4 tbsp tomato purée 1 Bouquet Garni For Meat (Bay Leaf, Thyme, Rosemary ,tied together) 500ml red wine 2 tbsp cornflour Directions Preheat the oven to 160°C, gas mark 3. Heat half the oil in a flameproof… Continue reading Slow Roasted Topside Beef
Author: ocadmin
Steak au Poivre (Peppered Steak)
Ingredients 1 & 1/2 tablespoons Cracked Black Peppercorns 2 Striploin Steaks 2 tablespoons Butter 1 tablespoon Shallots finely chopped 2 tablespoons Brandy 2 tablespoons Red Wine 1/4 cup Beef Stock 2 tablespoons Fresh Cream Directions Crack the peppercorns in a mortar & pestle or with a rolling pin on board (I would put them in… Continue reading Steak au Poivre (Peppered Steak)
O Crualaoi’s Beef Stir Fry
Serves: 6 Ingredients 1lb Beef stir fry with Tomato & Black Pepper Marinade 1 bag O Crualaoi’s prepared stir fry mix 1 punnet mangetout 2 tbsp O Crualaoi tomato and black pepper sauce 200ml of beef stock(made from a cube) 1 tbsp toasted sesame oil Directions Heat a wok or a large pan over high… Continue reading O Crualaoi’s Beef Stir Fry
Ó Crualaoí Best ever Chilli
Ingredients Ó Crualaoí Round Steak Mince 1 Tin Cooked Kidney beans drained 2 Tins Chopped Tomatoes 500ml Chicken Stock (use a cube and water) 3 Tablespoons Olive Oil 1 onion Peeled and diced 2 Coves Garlic peeled and crushed 2 Teaspoons Chilli Powder 1 Tablespoon paprika 1/2 Teaspoon Ground Cumin Directions Heat the oil in… Continue reading Ó Crualaoí Best ever Chilli
Beef Wellington
Serves: 6 Ingredients 1kg Beef Fillet 200g O Crualaoi Stuffing 1 Tub Chicken liver pate 1 Small punnet of mushrooms (cut into small dice) 2 tbsp olive oil 1 tbsp Dijon mustard 2 sheets pre-cut puff pastry 1 beaten egg Directions Heat Pan. Season Beef fillet with salt and pepper . Add 1 tbsp of… Continue reading Beef Wellington
The Perfect Roast Chicken
Ingredients Farm Fresh Roasting Chicken Freshly ground Black Pepper & Coarse Sea Salt 1 large bunch fresh Thyme 1 Lemon, halved 1 head Garlic, cut in half crosswise 2 tablespoons Butter, melted 1 peeled Onion, thickly sliced 1 cup Chicken Stock 2 tablespoons All-Purpose Flour Directions Preheat the oven to 425f /220c/Gas mark 7 Rinse… Continue reading The Perfect Roast Chicken
Tandoori Chicken Breasts with Mango-Mint Chutney
Type of meat required: 4 Boneless, skinless chicken breasts So its 12:05pm and your still deciding to take the healthy route for lunch or just grab something quick from the deli. You’re going to a spin class or the gym later on and you’ll work off the extra few calories you’ve had to justify eating… Continue reading Tandoori Chicken Breasts with Mango-Mint Chutney
Roast Leg of Spring Lamb
Type of meat required: Leg of Lamb Springtime lamb, synonymous with great tasting, tender meat, is also a great source of protein, essential fatty acids and micronutrients, particularly iron and vitamin B12, both of which play vital roles in the oxygen carrying capacity of the blood. Enjoy!
