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CR Tormey

Lamb Shank Puttanesca with Caramelised Onions.

Serves 4

Ingredients:

  • Puttanesca 
  • 2 tablespoons Olive oil 
  • 2 cloves of Garlic 
  • 150 gm Plum tomatoes (Blanched, skinned and deseeded) 
  • 2 tablespoons Marinated Anchovy fillets 
  • 2  tablespoons Tomato puree 
  • 1 tablespoon Fine capers 
  • 50 gm Marinated black olives (stoned) 
  • 4 x  Lamb Shanks  
  • 400 ml Red wine 
  • 50 ml Sunflower oil 
  • 1 medium Onion 
  • 2 medium Carrots 
  • 1 stick Celery 
  • 2 bunches Rosemary 
  • 500 ml Lamb stock 
  • 400 gm Celeriac 
  • 200 gm potatoes 
  • 50 gm Unsalted butter 
  • 50 ml Milk 
  • 250 gm Broccoli spears (cut into small florets) 
  • 200 gm Button Onions (peeled) 
  • 50 gm Brown sugar 
  • 50 gm Unsalted butter 
  • Seasoning

Method:

To make the Puttanesca

  1. Finely chop the garlic and fry till golden brown in a tablespoon olive oil. 
  2. Stir in the finely chopped anchovy fillets, add the tomato puree and cook for 2 – 3 minutes. 
  3. Add the chopped tomatoes, capers and olives, cook for 10 minutes, season. (This needs to be quite a dry sauce/ mix so be careful adding the tomatoes as it might make it too wet). If required cook and reduce for a little longer

 

 

Roast strip loin of Beef, Roasted root vegetables. Serves 3+

Ingredients:

  • 650gms kg Tormeys Striploin of Beef. (Prepared for roasting)
  • 1 Carrot
  • 1 small gm Celeriac
  • 2 Parsnips
  • 1 stick Celery
  • 1 small Onion
  • 1/4 bunch Thyme
  • 1 clove Garlic
  • 200 ml beef stock
  • 4 tablespoons ml Red wine
  • 2 tablespoons Sunflower oil
  • Seasoning

Method:

  • Heat a large non-stick frying pan, add a little sunflower oil.
  • Well season the joint of beef, and then seal the joint on all sides to a good colour.
  • Place in the roasting pan on a trivet of vegetables ( roughly chopped carrot, celery and onion)
  • Place in a pre heated oven (180c) and cook for 30-35 minutes.
  • Remove from the oven and place on a cooling rack to rest.
  • Meanwhile, peel the celeriac and parsnips and cut into batons (8cm x 1.5cm)
  • Colour the batons in hot oil and place in a roasting tray with the crushed garlic and sprigs of thyme. Cook in a hot oven (180c) until soft (15-20 minutes)
  • After removing the beef from the roasting tray, reduce the red wine with the meat juices and vegetables. Add the beef stock bring to the boil, season and pass through a fine sieve.
  • Check and adjust the seasoning.
  • Carve two slices of beef and partially place on a bundle of the roasted vegetables.
  • Add the Sauce around the beef and serve.