Beef it up

The Guardian - Feast - - Simple suppers in minutes -

Prep Cook Serves 10 min 10 min 4

1 red onion, peeled and thinly sliced

Juice of 1 le­mon Ex­tra-vir­gin olive oil, for driz­zling

Salt and black pep­per 4 flat­breads

1 tbsp olive oil, for cook­ing

6 lamb leg steaks

1 tsp ras el hanout 300g tub hum­mus 80g rocket leaves 1 large car­rot, juli­enned or rib­boned with a peeler

1 pinch smoked pa­prika

Heat the oven to 150C/300F/gas 2. Put the onion into a bowl with half the le­mon juice, a glug of ex­travir­gin olive oil, then sea­son and set aside.

Put the flat­breads into the warm oven to heat through. Mean­while, put the olive oil into a fry­ing pan over a high heat. Sea­son the lamb with the ras el hanout and some salt and pep­per, and sear for two to three min­utes on each side, un­til just cooked but still slightly pink in the mid­dle. Set aside to rest.

While the lamb rests, mix the hum­mus with the rest of the le­mon juice to taste.

Spread each flat­bread with hum­mus and scat­ter with the rocket leaves and car­rot. Slice the lamb thinly and put on top of each flat­bread. Scat­ter with the le­mony onions and pa­prika, and driz­zle with a lit­tle more ex­tra-vir­gin olive oil. You can make this with any cut of beef you like – even mince – but make sure you ad­just the cook­ing times ac­cord­ingly Prep Cook Serves 10 min 15 min 4

2 tbsp olive oil 500g beef sir­loin, into thin strips

1 tbsp plain flour, sea­soned

20g un­salted but­ter 1 small onion, peeled and finely chopped

1 small leek, sliced 200g but­ton mush­rooms, cleaned and sliced

Salt and black pep­per 2 gar­lic cloves, peeled and sliced

400g fresh egg tagli­atelle 175ml white wine Zest of 1 le­mon, plus a squeeze of juice 100ml dou­ble cream 1 tbsp di­jon mus­tard cut 1 tsp smoked pa­prika Chopped pars­ley, to scat­ter

Put the oil into a large non­stick fry­ing pan over a medium-high heat. Dust the meat in the sea­soned flour, then fry in batches un­til browned all over. Re­move with a slot­ted spoon and set aside.

Put the but­ter into the pan, then the onion and leek, and fry for five min­utes, then add the mush­rooms. Turn up the heat, sea­son and cook un­til the mush­rooms are golden, then add the gar­lic and cook for 30 sec­onds more.

Cook the pasta in a large pan of boil­ing, salted water for one or two min­utes, then drain.

Mean­while, re­turn the meat to the fry­ing pan, pour in the wine and let it all bub­ble away for a minute. Add the le­mon zest, cream, mus­tard, pa­prika and a splash of water to loosen it up.

Add the tagli­atelle, toss well to coat the pasta in the creamy sauce, then serve scat­tered with lots of pars­ley and a squeeze of le­mon juice.

Recipes ex­tracted from Meals in Min­utes by Donal Ske­han (Hod­der & Stoughton)

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