Recipes
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Alfresco Roast Beef Salad
A tasty cold meal for outdoors or to eat in
Preparation Time: 15 minutes
Cooking Time: No cooking required
Serves: 4
Ingredients:
- 375g/12oz cooked, sliced cold roast beef
- 1 garlic clove, peeled and crushed
- 25g/1oz Parmesan shavings
- 225g/8oz day old country loaf, roughly cubed
- 125ml/4floz extra virgin olive oil
- 450g/1lb ripe tomatoes, roughly chopped
- 5ml/1tsp horseradish sauce
- 10ml/2tsp fresh thyme leaves
- Salt and pepper
- 1 small red onion, peeled and thinly sliced
- Extra fresh thyme leaves, to garnish
Method:
- Put the beef in a large bowl with the tomatoes, thyme, onions, garlic, olive oil, horseradish and roast beef. Season and lightly toss.
- Cover and leave for 30 minutes in a cool place for the flavours to develop.
- Toss the salad again thoroughly and scatter with extra fresh thyme leaves and parmesan shavings.
[Click to go back]
A tasty cold meal for outdoors or to eat in
Preparation Time: 15 minutes
Cooking Time: No cooking required
Serves: 4
Ingredients:
- 375g/12oz cooked, sliced cold roast beef
- 1 garlic clove, peeled and crushed
- 25g/1oz Parmesan shavings
- 225g/8oz day old country loaf, roughly cubed
- 125ml/4floz extra virgin olive oil
- 450g/1lb ripe tomatoes, roughly chopped
- 5ml/1tsp horseradish sauce
- 10ml/2tsp fresh thyme leaves
- Salt and pepper
- 1 small red onion, peeled and thinly sliced
- Extra fresh thyme leaves, to garnish
Method:
- Put the beef in a large bowl with the tomatoes, thyme, onions, garlic, olive oil, horseradish and roast beef. Season and lightly toss.
- Cover and leave for 30 minutes in a cool place for the flavours to develop.
- Toss the salad again thoroughly and scatter with extra fresh thyme leaves and parmesan shavings.
Christmas Turkey Cooking Guide
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.