we have something special to offer you, not one, but two recipes!
Firstly, we are proud to present a recipe from a good friend of ours Joe
Joe is from
Malta and has lived in Newport for many years. He sent us this
recipe to show us where our lovely thin sliced Orkney rump steak ends up.
We hope you
enjoy it to.
recipe comes from Pascal Meril of Frenchys Kitchen. Regulars to this
page will know that Pascal has been tempting our taste buds with his
creations on a regular basis. We know that you'll love this months
recipe and for those new to this page you can follow the links at the
bottom of the pages to other delights.
dish. (Patata il Forn.)
Thinly slice one
medium onion and lay on bottom of ovenproof dish.
Lightly season with
salt and pepper.
Place a layer of
steak on top of the onions and lightly season with salt and pepper (thinly
sliced Orkney rump steak– approx
1lb per 3-4 people).
Place a layer of
scalloped potatoes over the steak followed with a layer of sliced onions.
Repeat these layers several times ending up with the last layer being
Season again with
salt and pepper and put a spoonful of vegetable oil and ½ a cup of water
Cover dish with foil
and cook in oven 200ºc for ¾ hour, then reduce heat to 160ºc for one more
Take out and check
the potatoes for tenderness, if okay, take the steak from the bottom of
the dish and place on top of the potatoes and put in oven to brown for a
further 10 minutes.
Ready to serve.
wholesome meal minimum of washing up after.
And now another recipe from Pascal
Prep and cook time: 2 hours +
2 x 15ml spoons oil
900g braising steak
375g onions, sliced
2 cloves garlic, crushed
15g plain flour
1 to 1½ x 15ml spoons paprika
400g tin chopped tomatoes with herbs
150ml beef stock
1 red and 1 yellow pepper, de-seeded and sliced
salt and freshly ground black pepper
4 x 15ml spoons crème fraîche
freshly chopped parsley and paprika, to garnish
Heat the oil in a saucepan or flameproof casserole dish.
Add the meat and cook for 8-10 minutes, stirring occasionally, until
Add the onions, garlic, flour and paprika and cook for a further 5
minutes, stirring occasionally.
Add the tomatoes and stock, bring to the boil then cover and simmer gently
for 1½ hour.
Add the peppers and seasoning then continue to cook for a further 30
Just before serving, partly stir in the crème fraîche and sprinkle with
paprika and parsley.
Nutrition Info (per serving)
25 g fat
Let us know
your favourite way of enjoying our range of meats and fish. We will
publish the best along with who suggested it.
on email us at firstname.lastname@example.org.
forward to hearing from you. Don't forget to bookmark this page so that
you can keep coming back.