Harissa-marinated beef with preserved lemon sauce

(serves four)

Ingredients

1½ tbsp harissa
2 x 300g beef sirloin steaks, trimmed
Salt and black pepper
2 large yellow peppers
2 tbsp olive oil
1 garlic clove, peeled and crushed
400g tin chopped Italian tomatoes
½ tsp flaked chilli
¼ tsp sweet paprika
1 tbsp preserved lemon skin, thinly sliced
2 tbsp chopped parsley, plus extra to garnish

Method

1. Brush the harissa into the meat, season with a quarter-teaspoon of salt and some black pepper, and leave to marinade for at least an hour (or in the fridge overnight).
2. Meanwhile, make the sauce. Cook the peppers under a hot grill for 20-25 minutes, turning twice, until charred all over. Place in a bowl, cover with clingfilm until cool, then peel them and cut into long, thin strips. Discard the skin and seeds.
3. Heat the oil in a medium frying pan over medium heat. Fry the garlic for 30 seconds on medium heat, add the tomatoes, chilli, paprika, a quarter-teaspoon of salt and some black pepper, bring to a simmer and cook for seven minutes. Add the pepper strips, preserved lemon skin and parsley, and cook for seven minutes, until the sauce thickens but is still easy to pour. Set aside and allow to come to room temperature.
4. Preheat the oven to 190C. Place a ridged griddle pan on a high heat and, when smoking hot, add the steaks and cook for a minute a side. Transfer to a baking tray and cook for eight minutes, until done to medium. Serve warm or at room temperature, sliced into thin strips, with sauce spooned on top and sprinkled with parsley, if you like.

Lihan sisälämpötila ja kypsyysasteet

Medium | Kypsä:

Karitsan filee 52-55 °C | 62 °C

Vasikan filee 54-56 °C | 63 °C

Naudan filee 52-54 °C | 64 °C

Hirven filee 52-54 °C | 64 °C

Poron filee 54-56 °C | 63 °C

Porsaan filee 68-72 °C

Kanan filee 68-72 °C

Uunin tai grillin lämpötila kannattaa pitää matalana, jolloin saadaan mehukkaampi lopputulos. Noin 150°C on pienille fileille ja paisteille sopiva, isoille taas 120–130 °C. Liian kuuma uuni tai grilli saattaa kuivattaa lihan ja lopputulos ei ole mehukas.

Muista aina kypsennyksen jälkeen antaa lihan levähtää folion ja pyyhkeen sisässä 10-15 min. Mitä korkeampi paistolämpö ja mitä isompi paisti sitä pidempi lepoaika.

Karitsan paahtopaisti

Nopean pintarusketuksen jälkeen paistit laitettiin 200-asteiseen uuniin ja päästettiin pois vasta kun sisälämpötila oli noussut 55 asteeseen. Aikaa tähän kului reilu vartti. Loppulämpötila/paistoaika kannattaa säätää sen mukaan, millaisesta lihasta pidät. 55 C jättää lihan aavistuksen punertavaksi. Erittäin punakasta mediumista pitävän kannattaa pysäyttää paistotoimi jo 52 asteessa, kun taas kypsemmän ystävä voi ajella paistia vielä pari astetta ylemmäksi. Kovin pitkään ei kuitenkaan kannata paistella, koska tällainen vähärasvainen paistityyppinen liha on kuivuessaan sitkasta ja muutenkin mehukkaan vastakohta.

Carne cruda all'albese

200 g beef fillet

2 tbsp lemon juice

8 tbsp extra-virgin olive oil

Salt and pepper, to taste

Chop the beef very finely with a heavy-bladed knife (or pass through a mincer). Pour over the lemon juice and oil. Season, mix well and serve

How to cook the perfect steak

Cooking the perfect steak can be a challenge, even for top chefs. That’s because smaller cuts of meat can dry out easily or cook too quickly so they become dry, tough or leathery. We recommend using a heavy frying pan or griddle (ridged pan) rather than an electric grill as you can control the temperature more easily.

Step 1 – Prepare the steaks

• Allow to come to room temperature (for about 60 minutes).

Step 2 – Preheat your pan

• Heat a griddle or frying pan over a high heat until hot, but not smoking. (If the pan is too hot, the outside will burn before the inside is done, too cold, and your steaks will be tough).

• Brush the steaks with oil (to avoid using too much), or pour a little oil into the pan, and season if desired. (Canola or groundnut oil is best, but olive oil is fine too.)

• When you place the steaks in the pan, a "sizzle" will tell you if it’s hot enough.

Step 3 – Cook to your liking

• For a medium steak: Cook on one side without touching for 3-4 minutes, then reduce to a medium heat and cook for another 2-3 minutes.

• Gently turn the steak over with a pair of tongs (don’t pierce it, or the juices will escape), and cook for a further 6 minutes. (You can vary the times here if you prefer a rare or well-done steak.)

• To test for doneness, press the steak gently with the tip of your finger. Rare should be soft and supple, well done firm, and medium in between.

Step 4 – Rest your steaks

• Resting is just as important as cooking, as it allows the meat to become warm, moist and tender all the way through.

• Remove from the pan, place on a rack and cover with foil and leave in a warm place for up to 10 minutes. Remember it is always better to over-rest your steaks than to under-rest them. Resting helps the meat to achieve the full flavour and tenderness.

Step 5 – Serve your steaks

• Lay your table with razor-sharp, un-serrated steak knives designed to cut cleanly through the meat.

• Serve your steaks on hot dinner plates, and enjoy.

Guide to steak cooking times

The times given here are a guide only and refer to a steak that is approximately 2.5cm thick. Thicker steaks may require a longer cooking time, and vice versa for thinner steaks.

Rare: 1-2 minutes per side - rest for 6-8 minutes

Medium rare: 2-2.5 minutes per side - rest for 5 minutes

Medium: 3 minutes per side - rest for 4 minutes

Well done: 4.5 minutes per side - rest for 1 minute

Liharuuat

Aasialainen kurkku-lammassalaatti 04/2009 53
Aasialainen kurkku-lammassalaatti 04/2009 53
Alkukeitto häränrinnasta ja lihaliemestä 06/2009 27
Appelsiinimarinoitu ja glaseerattu ankanrinta 04/2009 36
Arezzolainen valkoviini-ankkakastike 03/2009 60
Beef Wellington eli marmorihärkää taikinapedillä 02/2009 90
Bolivialaiset kananmuna-lihapullat 06/2009 82
Broileria peruna- ja hapankaalipedillä 01/2009 60
Espanjalaiset lihapullat tomaattikastikkeessa 06/2009 81
Gremolatalla täytetty porsaan ulkofilee 04/2009 42
Grillattua parsaa, parmankinkkua ja greippisalaatti 03/2009 3
Hanhiborssi 08/2009 51
Hanhipaisti 08/2009 50
Hirvenlihapata perunamuusipeiton alla 07/2009 35
Hunaja-sinappisilatut porsaankyljykset Gordon Ramsayn tapaan 05/2009 33
Intialainen paistettu kesäsalaatti 04/2009 101
Italialainen artisokka-makkarafrittata 02/2009 41
Japanilainen tamakoyagi-munakas 02/2009 38
Jauheliha-nokkoscannelloni 05/2009 49
Kalkkuna-mozzarellakerrosleivät 08/2009 70
Karitsaburgeri 04/2009 5
Karitsan paahtopaistisalaatti ja teevineigretti 01/2009 73
Karitsanfileevartaat ja vadelmakastike 08/2009 93
Karitsanjauhelihapihvit 04/2009 97
Kateenkorvamakkara 08/2009 58
Keitetty kieli 02/2009 53
Kidneypapukeitto 01/2009 68
Kielirulla 02/2009 55
Kinkku-chilimajoneesileivät 06/2009 70
Kirkastettu lihaliemi 06/2009 27
Kokonaisena grillattu naudan ulkofilee 04/2009 38
Kreikkalaiset sitruunaiset lammaspyörykät 06/2009 42
Lammaskaalikääryleet 06/2009 80
Lammasmakkaraspagetti voipaperikäärössä 05/2009 83
Lihamureke ja uuniperunat Vanha-Annilan tapaan 06/2009 80
Lämmin varhaisperuna-paahtopaistisalaatti 04/2009 100
Lämmin varhaisperuna-paahtopaistisalaatti 04/2009 100
Maalaismakkara (hodarit) 04/2009 63
Maksaa venetsialaiseen tapaan 03/2009 98
Marmorihärkä taikinapedillä 02/2009 90
Marskin lihapullat ja kapriskastike 06/2009 43
Meksikolaiset munakasletut 02/2009 38
Muurikassa paistettu possunkylki 06/2009 80
Paistettu kateenkorva 08/2009 59
Paistettu prässätty naudankieli 02/2009 54
Paistettu vasikanfilee 02/2009 55
Pekoni-parmesaanikohokkaat 01/2009 44
Persiljavoilla täytetty vasikanposki 03/2009 74
Piparjuurella maustetut paistileivät 08/2009 71
Porovuoka ja duchesseperunat 01/2009 100
Posken hauduttaminen 03/2009 73
Punaviini-timjamimarinoitu karitsankyljys 04/2009 41
Punaviinissä haudutetut karitsanpotkat 07/2009 99
Ranskalainen lihapata eli pot-au-feu 03/2009 74
Riimiporoa ja paahtoleipää 06/2009 67
Rosmariini-valkosipulimarinoitu entrecôte 04/2009 39
Ruistaikinassa kypsennetty joulukinkku 08/2009 53
Ruotsalainen munakasrulla 02/2009 41
Ruotsalaiset hirvipyörykät 06/2009 82
Rypälemehusinapilla kuorrutettu lampaanfilee 02/2009 46
Sataylla täytetty broilerinfilee 04/2009 44
Sienillä ja kylmäsavuporolla täytetyt uuniperunat 06/2009 19
Sienillä täytetty poronfilee 01/2009 44
Siitakeramen eli sieni-nuudelikeitto 01/2009 96
Sinappi-oliivitahnalla kuorrutettu porsaanfilee 08/2009 62
Sisilialaiset jauhelihalla ja mozzarellalla täytetyt riisipyörykät 06/2009 40
Sisäfileepihvit manchego-sherrykastikkeessa 07/2009 66
Tapenadepossu ja paprikahöystö 01/2009 60
Tattipelmenit 06/2009 20
Thaimaalaiset broileripyörykät kookoskeitossa 06/2009 39
Tillilihaa ja tillipesto 01/2009 38
Tomaattiset lihapullat 03/2009 38
Tuplamarinoitu japanilainen possunfilee 01/2009 46
Turkkilaiset kanelilla maustetut lihapullat 06/2009 81
Täytetty mandariinibroileri 08/2009 94
Täytetyt kyyhkyt ravintola Postresin tapaan 07/2009 59
Vasikanposket Pekka Terävän tapaan 08/2009 95
Villisikahöystö 06/2009 80
Ylikypsä häränrinta ja lihaliemi 06/2009 27
Yrteillä ja pähkinöillä täytetty kevätkananpoika 02/2009 91

Lihaa ja kalaa samalla lautasella

Kampasimpukka-pekonisalaatti 02/2009 44
Kidneypapukeitto ja chorizolastut 1/2009 68
Pekonilla ja vuohenjuustolla maustettu kirjolohi 1/2009 41
Sitruunainen sardiinipasta 1/2009 67

Seared beef salad with pickled ginger recipe

(Serves 4)

Ingredients

4 beef fillets, approx 4 oz each
1 tbsp coriander seeds
1 tbsp cumin seeds
3 tbsp olive oil
4 tsp toasted sesame seeds
Sea salt and freshly ground black pepper
Mixture of shiso and baby leaf salad, purple and green cress
Pickled ginger to garnish

For the dressing:

5 tbsp olive oil
1 tbsp toasted sesame oil
3 tbsp light soy sauce
2 tbsp rice wine vinegar
1 tsp pickled ginger, diced
Pinch freshly ground black pepper

Method

1. Trim the beef fillet of excess fat and sinew. Mix the coriander and cumin seeds together with salt and pepper, lightly crush using a pestle and mortar or base of a heavy-based pan. Scatter the seasoned spices evenly over a plate.

2. Roll the fillets into the crushed spices to coat. Heat a large heavy-based sauté pan until hot. Lower the fillets into the pan and sear for 30 seconds on each side over a moderate to high heat. Remove from the pan, roll in the toasted sesame seeds and leave to rest for 5-10 minutes.

3. Meanwhile, whisk the ingredients for the dressing together and season to taste. Toss the mixed cress together with enough dressing to coat lightly. Using a very sharp knife, thinly slice the beef and divide between plates. Serve the sliced beef on a bed of the dressed salad and garnish with a touch more dressing and some pickled ginger. Serve immediately.

Meatloaf

(serves 2)

200 g minced beef
200 g minced pork
1 medium onionn, very finely chopped
1 clove garlic, peeled
2 tablespoons chopped fresh parsley
1 level teaspoon chopped fresh thyme
1 egg
40 g white bread, sliced and crusts removed, cut into 1 inch (2.5 cm) cubes
2 tablespoons milk
1 teaspoon mustard powder or Dijon mustard
1 tablespoon Worcestershire sauce
50 ml dry white wine
Traditional smoked streaky bacon
salt and freshly milled black pepper

Pre-heat the oven to 150°C

The best way to make a meatloaf is in a large food processor, if you've got one. In which case you can begin by chopping the onions, garlic, parsley and thyme all together until the onion is very finely chopped, then add the meats and break in the egg.

Place the bread in a little bowl, spoon the milk over, then mix it with your hands or a fork until the bread has broken down to fine crumbs. Add these to the processor along with the mustard powder, Worcestershire sauce, wine and a really good seasoning of salt and pepper.

Now, switching on and off, or using the pulse button, mix the whole lot together until thoroughly blended. If you don't have a food processor, grate or mince the onion, chop the garlic finely then mix everything thoroughly in a large bowl.

When the mixture is ready, pack it into the loaf tin and smooth the top with the back of a spoon, then snip the rinds off the bacon and lay the slices all along the top of the meat, slightly overlapping, and press them down firmly. Now place a piece of foil over the top and twist or pleat the corners. Stand the tin in a shallow baking tin, pour about 4 cm boiling water into the tin straight from the kettle and place the whole thing on the middle shelf of the oven. Let it cook slowly for 2 hours. After that remove the foil and dig a skewer into the meatloaf; press it down to make sure that the juices are running clear. Now, if it's cooked, remove it from the oven then let it cool for about 30 minutes and after that, if you're serving it cold, replace the foil and place something heavy on top to weight it down. Leave it weighted like this until it's completely cold. This makes the meatloaf easier to slice. If you're serving the meatloaf hot, just allow it to rest for 30 minutes in the tin, covered with foil, then turn it out on to a board and serve cut in slices.

Herby stuffed tomatoes

If you're in a hurry, just remove the filling from some herby sausages and use it to stuff the tomatoes. For a lighter result, replace some of the meat stuffing with rice. Serves four.

4 large, firm tomatoes
Salt and freshly ground black pepper
4 tbsp olive oil
1 medium onion, finely chopped
1 garlic clove, minced
300g minced pork
1 egg, lightly beaten
6-8 basil leaves, shredded
3 tbsp finely chopped parsley

Cut the lids from the stalk ends of the tomatoes and reserve. Hollow out the tomatoes with a teaspoon, sprinkle salt inside and leave upside down on a rack to drain. Preheat the oven to 190C. Use a little oil lightly to grease a gratin dish large enough to hold all the toms.

Over a medium-low heat, fry the onion in oil until soft and translucent. Stir in the garlic, cook for a minute and set aside. When cool, mix with the pork, egg and herbs, season and stuff into the tomatoes so it comes 1cm above the top of each tomato. Pop on the lids, place in the dish and bake for about 40 minutes. Leave to cool slightly before eating.

Flash-fried steak with white bean mash

Serves 2

15 ml olive oil, plus 1 tsp
1/2 clove garlic, crushed
1/2 sprig fresh rosemary, optional
Grated zest and juice of 1/3 lemon
410g cans white beans
Salt to taste
2 thin-cut sirloin or entrecôte steaks, about 150g each

1 First, get on with the beans: put the 1 tbs of olive oil in a saucepan and mix in the garlic. Add the rosemary sprig, if using, and the lemon zest and warm through. Remove the rosemary, but do not throw away.

2 Drain the beans and rinse under a tap to get rid of the gloop and then add to the pan and warm through, stirring and squishing with a wide, flat spoon so that the beans go into a nobbly mush. Season to taste; some beans come saltier than others.

3 Meanwhile, heat a teaspoon of oil in a large frying pan and cook the steaks on high for a minute and a half each side. Remove to warmed plates, sprinkling some salt, to taste, over them as you do so.

4 Squeeze the lemon juice into the hot pan and let it bubble up with the meaty oil, then pour over the steaks. Serve immediately with the bean mash adorned with the reserved rosemary sprig.

Anchovy butter with capers

4 garlic cloves
3 anchovy fillets
2 tablespoons drained capers
1 tablespoon fresh lemon juice
1 tablespoon Cognac
1 tablespoon chopped fresh parsley
1/2 teaspoon ground black pepper
115 g butter, room temperature

Blend first 7 ingredients in food processor. Add butter and process until well blended. Season to taste with salt. Lay sheet of plastic wrap on work surface. Transfer butter mixture to plastic wrap and roll to form a log. Freeze until firm, about 1 hour. (Caper-anchovy butter can be prepared 1 week ahead. Keep frozen. Let butter soften slightly before using.) Serve with beef or salmon steaks.

Gordon's Italian Meatballs

Ingredients

200g minced beef
200g minced pork
½ bunch flat leaf parsley
A splash of white wine
2 tbsp grated parmesan cheese
2 cloves garlic, chopped
3 tbsp fine breadcrumbs
Milk, enough to cover breadcrumbs
Plain flour

For the marinara:

2 tins chopped tomatoes
2 shallots, finely diced
3 cloves garlic, halved
½ red chilli, finely sliced
2 tbsp pitted green olives, drained
Small bunch basil
1 tbsp chopped fresh oregano
Sea salt and freshly ground black pepper
Olive oil

Method:

1. Heat the oven to 180˚C.

2. Soak the breadcrumbs in the milk.

3. Lightly fry the shallots, garlic and chilli for 2-3 minutes until soft. Deglaze the pan with a splash of white wine. Add the tomatoes along with the basil, oregano and finally the olives. Simmer to reduce (this should take 5-10 mins).

4. While the tomato sauce is cooking, make up the meatballs: Into the mince add the parsley, parmesan, garlic and add soaked breadcrumbs, mix well. Season with a little salt and pepper.

5. Shape into walnut sized balls and lightly coat the meatballs in the flour and fry in hot olive oil until golden. Add the meatballs to the tomato sauce and bake in the oven for 10 minutes

6. Serve with basmati rice.

Cannelloni

(serves 3)

Ingredients

6 fresh pasta sheets (approx 13cm x 10cm)
1/2 onion, finely chopped
2 tbsp Italian olive oil
200 g minced beef
150 g ricotta cheese
50 g mascarpone cheese
pinch of grated nutmeg
75 g grated Parmesan cheese
salt and freshly ground black pepper
1 can Italian tinned chopped tomatoes
handful fresh basil leaves
50 ml double cream
1 tbsp extra virgin olive oil
salt and freshly ground black pepper
25 g Parmesan shavings

Method

1. Preheat the oven to 200 C
1. Gently fry the onion in olive oil until golden.
2. Add in the minced beef and season with salt and freshly ground black pepper. Cook for 10-15 minutes.
3. Allow meat to cool.
4. Mix the cooked meat with the ricotta cheese, mascarpone, nutmeg and Parmesan cheese in a large clean bowl.
5. Taste the mixture and then season with salt and freshly ground black pepper.
6. Take a sheet of pasta and at one end place two heaped tablespoons of meat
mix.
7. Gently roll the pasta to achieve a filled tube shape.
8. Place in a deep-sided baking tray. Repeat the process until the baking tray is full and the pasta sheets are all used up.
9. Pour over the chopped tomatoes. Top with the basil, drizzle over the cream and season with salt and freshly ground black pepper.
10. Finally, drizzle the extra virgin olive oil on top and bake for
approximately 20 minutes. For the first 10 minutes cover with foil, then remove.
11. To serve, place three cannelloni on a plate and top with shaved Parmesan and (if you like) a glass of Italian medium red wine.

American Meatloaf

(Serves 4)

Ingredients

225 g minced beef
225 g minced pork
1 medium onions, very finely chopped
1 cloves garlic, peeled
1/5 heaped tablespoons chopped fresh parsley
1/5 level dessertspoon chopped fresh thyme
1 egg
35 g white bread, sliced and crusts removed, cut into 1 inch (2.5 cm) cubes
1,5 tablespoons milk
1 teaspoons mustard powder
1 tablespoons Worcestershire sauce
55 ml dry white wine
4 slices traditional smoked streaky bacon
salt and freshly milled black pepper

You will also need a 450 g loaf tin, 19 x 12 x 9 cm deep, preferably non-stick.

Method

Pre-heat the oven to 150°C.

The best way to make a meatloaf is in a large food processor, if you've got one. In which case you can begin by:

1. chopping the onions, garlic, parsley and thyme all together until the onion is very finely chopped,
   
2. then add the meats and break in the egg.
   
3. Place the bread in a little bowl, spoon the milk over, then mix it with your hands or a fork until the bread has broken down to fine crumbs. Add these to the processor along with the mustard powder, Worcestershire sauce, wine and a really good seasoning of salt and pepper.
   
4. Now, switching on and off, or using the pulse button, mix the whole lot together until thoroughly blended. If you don't have a food processor, grate or mince the onion, chop the garlic finely then mix everything thoroughly in a large bowl.
5. When the mixture is ready, pack it into the loaf tin and smooth the top with the back of a spoon, then snip the rinds off the bacon and lay the slices all along the top of the meat, slightly overlapping, and press them down firmly.
   
6. Now place a piece of foil over the top and twist or pleat the corners. Stand the tin in a shallow baking tin, pour about 4 cm boiling water into the tin straight from the kettle and place the whole thing on the middle shelf of the oven. Let it cook slowly for 2 hours.
   
7. After that remove the foil and dig a skewer into the meatloaf; press it down to make sure that the juices are running clear. Now, if it's cooked, remove it from the oven then let it cool for about 30 minutes and after that, if you're serving it cold, replace the foil and place something heavy on top to weight it down. Leave it weighted like this until it's completely cold. This makes the meatloaf easier to slice. If you're serving the meatloaf hot, just allow it to rest for 30 minutes in the tin, covered with foil, then turn it out on to a board and serve cut in slices.

A good recipe for a meatloaf will give you many strings to your culinary bow. Serve it hot on a cold winter's day with some buttery jacket potatoes or, if the weather is warm, it's lovely served cold with salads and chutney or pickles. You can take thick chunks to serve with crusty bread on a picnic, and any leftover meatloaf is wonderful in sandwiches for a lunch box. For a special occasion serve it with Cumberland Sauce, which goes particularly well with it hot or cold. For an economy version, replace the wine with cider or stock and serve hot with fresh tomato sauce, or cold with pickles and chutneys.

Carbonnade

(serves 2)

Ingredients

1 tbsp butter
2 Onions, peeled and thinly sliced
1 tbs plain flour
1 tsp mustard powder
500 g stewing steak, cut into cubes
1,75 dl dark Belgian beer
0,5 dl beef stock
1 tbsp red wine vinegar
1/2 tbsp brown sugar
1 bouquet garni
1/2 tbsp Dijon mustard
mashed potato, to serve

Method

1. Preheat the oven to 150C
2. Heat 1/2 tablespoon of the butter in a heavy-based frying pan and fry the onion until lightly coloured but not brown. Lift out with a slotted spoon and transfer to a shallow casserole.
3. In a shallow bowl, combine the flour with the mustard powder and toss the meat cubes in the mixture to coat.
4. Heat the remaining butter in the frying pan, brown the meat in batches and transfer to the casserole.
5. Add the vinegar, beer and stock to the frying pan with the sugar and herbs. Season with salt and freshly ground black pepper to taste and stir until simmering, scraping any residue from the bottom of the pan.
6. Pour the sauce over the meat and onions, cover tightly and cook in the oven for 3 hours. Remove the bouquet garni and stir in the mustard.

Dolmathes

Täyte
1,25 dl Arborio riisiä
250 g jauhelihaa
1 pieni sipuli silputtuna
2 rkl silputtua persiljaa
1/2 rkl silputtua oreganoa
2 rkl silputtua minttua
2 hienonnettua valkosipulinkynttä
1 rkl tomaattipyrettä
Mustapippuria
Suolaa

1. Sekoita täytteen ainekset yhteen ja huuhtele viininlehdet.
2. Laita noin 2-3 tl täytettä yhtä lehteä kohden ja kääri rullalle.
   
3. Vuoraa uunivuuan pohja rikkonaisilla lehdillä ja aseta valmiit rulla vuokaan tiiviisti vierekkäin.
4. Kaada päälle kanalientä kunnes rullat peittyvät. Pirskota päälle oliiviöljyä ja sitruunamehua.
5. Kypsennä 180 C uunissa noin tunnin ajan.
   

Feta, Thyme and Mint Lamb Burgers

Servings: 2

Ingredients

200 g minced lamb/beef
1 garlic clove, crushed
1/2 tbsp chopped fresh mint or 1/2 tl dried mint
25 g black olives, stoned and chopped
1 tsp tomato puree
1 pinch salt and fresh ground black pepper
50 g Feta cheese
1 tsp chopped fresh thyme leaves

For the salad

1 Cucumber, peeled and sliced
2 Tomatoes, diced
1/2 red onion, chopped
50 g black olives, stoned
1 pinch salt and fresh ground black pepper
1/2 tbsp Olive oil
1/2 tbsp Cider vinegar
1/2 tsp Honey, preferably Greek

To serve

2 slices rustic bread, thick cut
1/2 clove Garlic, peeled
1 tbsp Olive oil
1/2 tbsp mayonnaise

Method

1. Put the meat, crushed garlic, mint, chopped olives, tomato puree, salt and freshly ground pepper in a mixing bowl and mix well. Divide into four portions.

2. In a separate bowl, mix the feta cheese with the thyme. It doesn't matter if it crumbles, just gently squeeze together.

3. Take a quarter of the mixture into your hand and roll into a ball. Flatten out, put a quarter of the feta in the middle and then draw the meat up around it.

4. Make sure the cheese is secure within the meat. Repeat with the other three burgers and chill in the fridge for 10 minutes.

5. In the meantime, make the salad by mixing the cucumber, tomatoes, red onion and olives together in a bowl. Season with salt and freshly ground pepper.

6. Whisk the olive oil, cider vinegar and honey together and pour over the salad.

7. Heat a griddle pan until hot. Rub each slice of bread with the garlic clove and sprinkle with olive oil.

8. Cook the bread on the griddle pan until brown on each sides. Keep warm.

9. Now cook the burgers on a griddle pan. Turn once after five minutes, then cook for another 5 minutes on the other side.

10. Spread the mayonnaise on the toasted bread. Top each slice with a freshly griddled lamb burger and a small handful of salad and serve at once.

Beef in Oyster Sauce

Ingredients:

350g (12oz) lean steak,
2 teaspoons light soy sauce,
2 teaspoons dry sherry or rice wine,
2 teaspoons cornflour,
2 teaspoons oil,
3 tablespoons homemade chicken or beef stock,
3 tablespoons oyster sauce

Garnish:

4 tablespoons spring onions finely chopped,
chilli


Method:

1. Slice the steak across the grain into 5cm lengths.
2. Blend the soy sauce, sherry and cornflour together, toss the meat thoroughly and leave to marinate for 20 minutes.
3. Heat the oil in the wok, until it is almost smoking, add the steak and stir-fry for 1 minute – remove and drain.
4. Wipe the wok clean, add the stock and oyster sauce, bring to the boil, return the beef to the wok and stir over a moderate heat for 2 minutes.
5. Arrange the meat on a serving plate, spoon over the sauce, sprinkle with spring onions and chilli.

Cooking time: approximately 6 minutes

Preparation time: 30 minutes (includes marinating)

Serves: 3-4