Sunday Dinner Menu

Roast Top Side of Beef- perfect every time

• 1 tbsp olive oil
• 1.8kg Go-Shop-Local topside of beef
  
• 4 garlic cloves finely chopped
• 25g fresh rosemary finely chopped
• 15g fresh sage leaves finely chopped
• 2 tsp Christines Champagne mustard black pepper

Cooking Instructions 1. Pre-heat the oven to 220ºC/Gas 7. Pour the olive oil into a roasting tin and place the beef in the centre of the tin. Put in the oven for 20 mins to sear the meat. 2. Meanwhile, mix the chopped garlic, rosemary and sage together. 3. When ready, remove the beef from the oven and turn down the heat to 190ºC/Gas 5. 4. Spoon the mustard over the top of the beef and spread over. Pat the herb and garlic mix over the top of the mustard and season with black pepper. 5. Place the beef back in the oven for 60 mins. After the first 30 mins, baste by spooning the juices from the tin over the top. 6. If you prefer rare beef, remove from the oven after 60 mins. For medium, cook for a further 15 mins and for well-done, keep in the oven for a further 15 mins, cover with towels and rest for 20 minutes before carving.

Roast Loin of Pork with Crackling

Ingredients Olive oil 1.3kg pork loin, boned and rolled (ask your butcher to do this) sea salt 3 eating apples, cut into wedges 1 tbsp plain flour 400ml vegetable or chicken stock , fresh, cube or concentrate

1. Heat the oven to 240C/fan 220C/gas 9. Lightly oil a roasting tin and put it in the oven to get hot. Season the skin of the pork with sea salt, then put the joint in the hot tin and roast for 20 minutes.
2. Reduce the heat to 190C/fan 170C/gas 5 and roast for a further 30 minutes per 500g. Increase the heat to 240C/fan 220C/gas 9 and cook for a final 10 minutes to get a really crisp and golden crackling.
3. Take the pork from the tin and rest in a warm place before carving into slices. Meanwhile, drain the excess fat from the roasting tin onto a baking tray. Add the apples to the hot fat, turn to coat all over and roast for 10 minutes. Take out and keep warm.
4. Put the roasting tin directly over a low heat, sprinkle in the flour and mix well. Then slowly add the stock, stirring well and letting it all bubble together until you have a gravy. Season and sieve into a jug.
5. Serve the pork with the roasted apples and gravy.

To get good, crunchy crackling

• You need to score the skin well with a very sharp knife or, better still, ask the butcher to do it for you.

  Per serving

  637 kcalories, protein 60.6g, carbohydrate 11.9g, fat 38.9 g, saturated fat 14.9g, fibre 1.5g, salt 0.69 g

   

  Roasted Rack of Lamb with Mustard Glaze (Go-Shop-Local, exclusive)

  With Cauliflower and Leek Cheese and Dauphenois Potatoes.
  

   
  

  Serves 4-6 people devised, tried and tested by Go-Shop-Local click the underlined links to view the ingredients in the go-shop store.
  

  Ingredients
  

  • Rack of Local Cheshire Reared Lamb 800g
  • Christines Champagne Seeded Mustard
  • 1 tbsp Olive oil
  • Fresh or dried Rosemary, leaves chopped

  For the Cauliflower and Leek with Cheese Sauce
  

  • 1 cauliflower and 2 leeks
  • 150g approx grated Mature Cheddar Cheese
  • 1/2 pint of Milk heaped tbsp plain flour, 50g Butter
  • Seasoning and 1/2 tsp Paprika
    

  For the Dauphenois Potatoes
  

  • 5/6 Potatoes finely sliced
    
  • 300ml Cloudview Double Cream
  • 2 Cloves of Garlic 50g Butter
    
  • Finely chopped rosemary and oregano

  For the Mustard and Redcurrant Sauce
  

  • 1/3 pint chicken stock
    
  • 1 heaped tbsp plain flour
  • 1 heaped tsp of Christines Champagne Seeded Mustard
  • 1 tbsp blackcurrant jelly
    
  • 1/2 tsp of marmite (optional)
    

  Method

  1. Heat oven to 220C/fan 200C/gas 7. In a heavy based frying pan heat a table spoon of olive oil and add the rack(s) of lamb fat side down and cook for 1-2 minutes until coloured. Turn over and brown for another minute. Place in a baking tin and spread 2-3 tsp of Christines Champagne mustard onto the fat. Sprinkle a tsp of rosemary and season well with salt and pepper. The lamb is cooked in the oven for 15-20 mins for rare 20-25 mins for medium and 30-35 mins for well done. Remember to cover the lamb with tin foil and allow to rest for 10 minutes after cooking.
  2. Break the cauliflower into florets and a parboil in salted water for 10 minutes. Roughly cut the leeks up and then put the cauliflower and leek into an oven proof dish. During the cooking of the cauliflower add the butter to a saucepan, let then add an equal quantity of flour and whisk them together. Slowly add the milk a bit at a time whisking continuously. Allow the sauce to cook out the flour for at least 5 minutes on a medium heat and then add half of the cheese whisking until thick pouring consistency. You can always add more milk if too thick. Season the sauce with salt and pepper and then pour evenly over the leeks and cauliflower. Sprinkle over the remaining grated cheese and sprinkle paprika over the top. Cover with tin foil and cook for 25 minute and remove the foil for the last 10 minutes or flash under a hot grill. Check the cauliflower is cooked with a fork - it should be firm but not mushy.
  3. For the Dauphenois potatoes, crush the garlic then mash into 50g of butter. Liberally smear the garlic butter around a baking dish. Thinly slice the potatoes, the thinner the better. Layer the potatoes and then season each layer with salt pepper, and sprinkle a bit of the finely chopped rosemary and oregano. Continue to layer seasoning each layer of potatoe to within 2cm from the top of the dish. Use a fork to make some holes through to the base then pour over the double cream and season for a final time. Cover the dish with tinfoil and cook in the oven for 35 minutes remove the tin foil and cook for a further 10 minutes to crisp up the top.
  4. Meanwhile, to make the sauce. Pour into a saucepan the chicken stock then add the flour after first mixing it to a paste in a small amount of water. Whisk the flour and stock and bring to the boil. Add the mustard and black current jelly and continue stirring. Add the marmite (optional) and simmer on a medium heat for 10 minutes, until it reaches the desired consistency, taste season and keep warm.
  5. Serve with seasonal green vegetables.

  And for Dessert...
  

  Treat the family to one of the fantastic new range of Alderley Puddings

     

  Finish off your meai with a selection of local cheese - click the links below.

  Golden Cheshire Brie        Blue Cheshire       Traditional Waxed Cheshire