A quick and easy recipe for individual beef Wellingtons. This recipe makes 6 so perfect if you have a small gathering of guests at Christmas or for another special occasion.
Beef rib joint is marinated in a mixture of ginger, marmalade, garlic, soy sauce, brown sugar, hot sauce, mustard and beer. This marinade tenderises the meat. It is the roasted to perfection. Serve on special occasions or Sunday lunch.
This roast is packed full of flavour and is perfect for Christmas dinner. A veal shoulder joint is stuffed with sauteed chicken, bacon and chicken livers, before being roasted to perfection. Leftovers can be used as sandwich fillers.
Because it's Christmas, I thought, I would share with you a traditional Romanian Christmas dinner. Serve with mamaliga (polenta).
A rib of beef roast is coated in a mixture made with flour, pepper, salt, paprika, onion powder, garlic granules and celery seeds, then roasted to perfection. Serve as an alternative to Sunday lunch or on special occasions.
A crunchy deep crust of herb-flavoured breadcrumbs ensures a succulent roast beef. It's roasted with a selection of root vegetables and served with a rich gravy, made using the pan juices.
You can't beat the simple flavour of garlic, thyme and salt and pepper on a good quality rib of beef. The juices make a fantastic gravy.
When preparing such a special cut, you needn't fuss with too many spices or ingredients. This is a foolproof method for roasting rib of beef which will yield succulent results time and time again.
This is well worth the effort for a special occasion. Makes a delicious change from the standard roast beef - lots more flavours, so you don't need any fancy side dishes.
This beef roast is not only tender and delicious, it's also quick to prepare. The meat is coated in mustard before being roasted and served with a horseradish-walnut cream. Enjoy with roast potatoes and vegetables. Perfect for Sunday lunch or Christmas dinner.