TIS the night before Christmas and not a creature is stirring – except my mini-army of sous chefs in the kitchen prepping veg, singing carols and getting in the festive mood.
I would like to think that you have tomorrow’s main meal sorted – whether you are cooking it yourself or enjoying someone else’s hard work. If not, and the traditional bird is not on the menu, this week’s rib of beef is a great alternative to a turkey – and the best bit is that it can be cooked for two or more depending on the size of the beef you have purchased.
So while others are having turkey fricassee, turkey fajitas and turkey sandwiches for weeks, you can relish a single, enjoyable serving of prime beef rib. It’s not too late – get yourself to the butcher’s now. Hopefully the queue won’t be too long.
Last week I gave you some suggestions on what to serve to complement the meat. One of my favourite vegetables is parsnip so I have included my fail-safe parsnip rosti as well this week.
An alternative to the parsnip rosti is to cook off some parsnips and mash them up with a grated apple (400g parsnips, 1/2 grated apple, splash of milk and knob of butter). This is a great alternative to an ordinary bowl of mashed parsnips.
Happy Christmas everyone. Have a great day and enjoy the food, wherever you may be.
RIB OF BEEF
Rib of beef approx 300g per person
Dijon mustard
3 bay leaves
3 sprigs thyme, on stalk
Start by preheating the oven to 200C. Buy approximately 300g of beef per person – this is a great dish if there are only two of you and a turkey is too big.
Season the meat with salt and pepper. Place a pan on the hob and render the fat on a high heat. Seal the meat on all sides until browned and place in the oven. If your frying pan has a steel handle place it into the oven rather than using another roasting tray. Add the bay leaf and the sprigs of thyme and smother in mustard.
After 15 minutes reduce the temperature to 160C and cook for 12 minutes for every 300g for rare, 16 minutes for medium and 25 for medium/well.
This cooking is for a thick cut of beef, not a normal steak so cooking may vary depending on thickness but the above times should be good.
PARSNIP ROSTI
(Serves 2)
150g potatoes, peeled and grated
150g parsnips, cored, peeled and grated
½ onion, peeled and grated
2 sage leaves, fine chopped
50g butter melted
2 tsp flour
Start by preparing all your ingredients. You want to get as much moisture out of your parsnips and potatoes as possible so, once grated, place in a clean drying cloth and ring out any excess water.
Place ingredients in a large bowl with the onion, sage leaves, the melted butter and the flour and season with salt and a splash of vinegar.
Heat a frying pan on a hot hob and add a little more butter. Lift out a pile of the parsnip mix and squash it in your hand and place in the pan. Repeat. With a frying skillet, flatten them down. Cook for six minutes on each side, flip over and cook on other side for six minutes more. The parsnips should be browned and cooked through. Place on kitchen roll to dry off excess cooking oils. Serve with your meal.
