Hardiesmill Fast-Cook Roast Beef with Chilli Vegetables by Wendy Barrie
There are many debates around what is good food these days: some well-intentioned, others influenced by commerce, pseudo science flummery or worse still a celebrity whim!
Yet we have sustainable healthy food right here on our doorstep, in Scotland: seasonal seafood, grains, berries and vegetables, delicious cheeses and dairy produce, and we are also world famous for our beef. Meat has had a particularly hard time recently, unfairly blamed for carbon emissions and unhealthy fats. Nothing could be further from the truth as beef from grass fed pure bred cattle is one of the best foods for your health and for the biodiversity of our planet as part of a balanced diet.
It is rich in vitamins and minerals, easy to digest, contains high quality proteins and the fat acids in 100% grass fed cattle are the same standard as in oily fish!
Rated among the best in the world is Hardiesmill who produce ethical Scotch Beef, all born on the farm and are set to be killed on the farm in an EC approved dedicated abattoir, having been raised purely on grass in a relaxed and conducive environment. They are one of only two Aberdeen-Angus suppliers on Slow Food’s Ark of Taste and are in the Netflix film “Steak (R)evolution.”
Eat this grass-fed cut of beef that cooks in 20 minutes, whilst your vegetables are roasting, and you have a wonderfully tasty, healthy, ethical and nutritious feast for any day of the week. Use local seasonal vegetables with a dash of chilli and sit down to a feast fit for a king!
Scotland’s foodie, Wendy Barrie www.wendybarrie.co.uk is a highly respected campaigner for local sustainable food, popular cookery show presenter and food writer. Founder & Director of award-winning www.scottishfoodguide.scot & www.scottishcheesetrail.com. Wendy is a Leader in Scotland for Slow Food Ark of Taste & Slow Food Chef Alliance Member.
INGREDIENTS: Serves 2
Approx. 300g Hardiesmill Fast-cook roast beef
2 large potatoes
2 large carrots
Isle of Skye Sea Salt, freshly milled pepper & chopped fresh parsley to season
A few sprigs of sprouting broccoli or another seasonal green
Supernature Rapeseed Oil to brush roast and glaze pan for sautéing
Galloway Chillies Chilli Original Preserve
METHOD
1 Lightly brush the beef with oil and set on parchment paper in a pre-heated oven at 140°C, uncovered, for 20 minutes, no longer.
2 Meanwhile wash, peel and dice the potatoes and carrots. Heat the oil in a saucepan and sauté until almost cooked.
3 Add a cup of boiling water to pan, place greens on top, turn off heat and place lid on pan to steam and finish cooking.
4 Remove lid and stir in a few spoonfuls of Galloway Chilli Preserve to taste.
5 When the meat is ready, remove from oven and rest for at least 10 minutes, wrapped in foil to retain its heat.
6 To serve, slice the roast onto a bed of vegetables on heated plates. Top with the greens and season to taste.
In association with Taste Communications, Scotland’s food and drink communications company www.tastecommunications.co.uk
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