***RECIPE*** Grilled Lamb with a Redcurrant Glaze

You will need:

The Bay Tree Redcurrant Jelly

Boneless Lamb Leg Steaks

Rosemary

Red Wine Vinegar

Salt & Pepper

Roast or New Potatoes and Veg to serve

 

 

 

Chop 4 sprigs of rosemary and rub over the lamb leg steaks along with salt and pepper to season.  Heat 5-6 table spoons of The Bay Tree's Redcurrant Jelly in a pan with 2-3 table spoons of water and 3-4 table spoons of red wine vinegar.  Keep stirring well and once the jelly has 'melted' brush the glaze over the lamb steaks.  Pop under the grill for around 5 mins, turn, brush glaze on the other side and grill for a further 5 mins or until cooked. 

 

Pour the remaining glaze onto the lamb steaks.  Serve with roast or new potatoes, a selection of veg and glass of fruity red!

***RECIPE*** Beef Casserole

You will need:

The Bay Tree Caramelised Onion & Rosemary Sauce

Onion

Diced Stewing Beef

Carrots

Mushrooms

Red Wine

Beef Stock

Mashed Potato & Broccoli to serve

 

 

 

Fry a diced medium sized onion in a little oil in a casserole dish until soft. Add 750g of stewing diced beef and cook until meat is sealed but not brown. Add 3 large carrots diced into chunks and cook for 3 minutes stirring to prevent sticking, add 100g of chopped mushrooms and cook for a further two minutes. Pour in 1 pouch of Caramelised Onion and Rosemary Sauce, 200ml red wine and 500ml of beef stock, (or miss out the wine and replace with extra stock). Bring to the boil, put lid on and place in pre-heated oven, 180°C for 90 minutes, stir once during cooking. A rich tasty casserole, perfect served with mashed potato, steamed broccoli and a glass of red wine!