Free Recipe Sunday Best
Recipe Type: R Recipes
Recipe Preparation: boil
Cooking Ingredients for Sunday Best Recipe
2 tb Olive oil
115 g Plain flour
4 Eggs
300 ml Milk; plus 2 tbsp milk
1 ts Hot horseradish sauce
1 lg Potato; peeled, cut into
; cubes
1 Onion; chopped
500 g Topside joint
1 tb Black treacle
1 ds Worcestershire sauce
1-1/2 tb Wholegrain mustard
250 g Mixed baby courgettes; baby
-carrots and
; green beans
70 g Butter
1 tb Caster sugar
250 ml Red wine
1 ds Balsamic vinegar
1/2 Beef stock cube
1 ts Cumin seeds; coriander seeds
-and
; caraway seeds
1 ts Honey
2 tb Chopped fresh coriander
100 ml Double cream
Salt and pepper
Sunday Best Preparation
Preheat oven to 220c/425f/Gas 7. 1 Heat 1 tbsp olive oil in an ovenproof saute pan. Beat together the flour and eggs, mix in 300ml/ 1/2 pint milk and horseradish sauce and season. 2 Pour the batter into a saute pan, transfer to the oven and cook for 15-18 minutes, or until golden brown and well risen. Cook the potatoes in a pan of boiling salted water until tender and drain. Heat 1 tbsp olive oil in a pan and gently cook the onion to soften. 3 Cut the beef in half horizontally and place in a shallow dish. Drizzle over the black treacle, Worcestershire sauce, 1 tbsp softened onions, 1 tbsp wholegrain mustard and season. Spread the mixture over the beef. Allow to marinate for a few minutes. 4 Heat a griddle pan, add the beef and cook for a minute or so on each side to seal. Transfer the pan to the oven and cook for a further 8-10 minutes, or until cooked to taste. 5 Place the carrots in a small pan with 15g/ 1/2oz butter and caster sugar and pour on enough boiling water to almost cover. Simmer until the carrots are tender and the water has reduced and made a glaze. 6 Add the red wine to the onions with a dash of balsamic vinegar and stock cube and simmer rapidly to reduce the liquid by about two-thirds. Beat in 25g/1oz butter and season. 7 Heat a wok, add the cumin, coriander and caraway seeds and cook for a few minutes to roast. Tip the spices into a mini food processor and blitz to grind. 8 Thinly slice the courgettes lengthways. Heat 15g/ 1/2oz butter in a wok, add the beans, courgettes, honey and 1 tsp ground roasted spices and stir fry quickly to soften the vegetables. Season and stir in the chopped coriander. 9 Warm the cream in a pan with 2 tbsp milk and 15g/ 1/2oz butter. Place the drained potatoes in a mini food processor with 1/2 tbsp wholegrain mustard and warm cream mixture, season and blitz briefly to give a soft mash. 10 Serve the beef on a plate and spoon the mash on top. Arrange the vegetables around the outside and pour over the gravy. Serve the Yorkshire pudding on a plate. Converted by MC_Buster. Per serving: 766 Calories (kcal); 56g Total Fat; (72% calories from fat); 18g Protein; 29g Carbohydrate; 472mg Cholesterol; 565mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates Recipe by: Ready Steady Cook Converted by MM_Buster v2.0n.
Cooking Temperature:
Recipe Serves: 2
How Do You Cook Sunday Best?
If you know a better Sunday Best Recipe please comment below.