Recipes

Beef | Pork | Lamb | Poultry 

 

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Asian-Glazed Steaks

Preparation Time: 5 minutes

Cooking Time: (Based on a 2cm/¾inch thick steak) Rare: 2½ minutes

Serves: 4

Ingredients

• 4 lean sirloin, rump or rib-eye steaks
• For the Marinade:
• 90ml/6tbsp light soy sauce
• 60ml/4tbsp plum jam
• Grated zest and juice of ½ lime
• 2 spring onions, finely chopped
• 45ml/3tbsp freshly chopped coriander
• 5cm/2inch piece fresh root ginger, peeled and finely grated
• 2 garlic cloves, peeled and finely chopped

Method:

1. Place all the marinade ingredients into a large shallow bowl.
2. Add the steaks, cover and marinate in the refrigerator for 20 minutes, or overnight, if time allows.
3. Remove the steaks from the marinade and reserve the marinade mixture.
4. Cook the steaks according to preference on a preheated grill or barbecue, basting occasionally with the reserved marinade.

When you’ve gone to the effort of buying a beautiful Quality Turkey, you’ll want to cook it to perfection. A delicious roast turkey is not difficult to achieve but - especially at Christmas - there is often so much else going on that it’s easy for the cook to become harassed. The secret is in the cooking times – follow these new, simple guidelines, which have been meticulously tested by the British Turkey industry and you can’t go wrong.
1. Weigh your turkey after stuffing.

2. Cover the breast with strips of bacon or smear with softened butter then cover loosely with foil.

3. Preheat your oven to 190°C (180°C for fan assisted ovens), 375°F, Gas Mark 5.

4. Less than 4kg weight? Cook for 20 minutes per kg then add another 70 minutes cooking time at the end.

5. More than 4kg weight? Cook for 20 minutes per kg and add 90 minutes cooking time at the end.

6. Remove the foil for the last 40 minutes to brown the top.

7. Ovens vary, so always test your turkey to make sure it is thoroughly cooked. Pierce the thickest part – this is usually the leg of a whole turkey - with a skewer or sharp pointed knife.