Perfect roast beef
Serves 4-6

I like roasting meat because it’s MUCH CHEAPER to buy especially since supermarkets usually have some kind of meat or poultry on offer.

Despite what you might think, it’s actually not a lot of effort either and there’s usually leftover meat.

So basically, by roasting a big lump of meat I get not one, but possibly two or three meals out of one cooking session, which means I save both money and time – perfect!

INGREDIENTS

  • A big lump of beef (Cut doesn’t matter too much but make sure it’s around 1-2kgs and boneless)
  • At least 2 large onions (you can use any kind you want, even leeks!)
  • Olive oil
  • Salt & pepper

OPTIONAL

  • Fresh herbs (I usually use a handful of rosemary)
  • 4 crushed whole garlic cloves
  • 1 carrot
  • 1 parsnip

VERY IMPORTANT INFO:

Roasting time for your beef should be 25 minutes per 500g PLUS 25 minutes.
This means that if your beef weighs for example 1.5kg – the roasting time should be 25 min x 3 = 75 min +25 min = 100 min (which is 1 hour 40 min).

I have followed these time guidelines for about 3 years now and I have NEVER been let down by it!

METHOD

  1. Heat oven to 200C/180C fan/gas 6.
  2. Roughly chop up the onions (and the carrot & parsnip if youre using that too – no need for peeling!) and add them to a roasting dish.
  3. Pour a decent amount of olive oil over it, salt & pepper (and add the crushed whole garlic cloves & herbs).
  4. Take a big pan and heat it up. Whilst it’s heating up, rub some olive oil, salt & pepper in your big lump of steak. Then VERY CAREFULLY “seal” the meat on all sided – ie fry it on all sides for around 45 sec – 1 min not to cook it but to give it a bit of colour.
  5. CAREFULLY remove the meat from the frying pan and put in on top of all the veg in the roasting dish.
  6. Take the frying pan that has all the oil & meat juices and add a splash of water, then CAREFULLY try to “wash off” the oil & meat juices from the pan with the water so it mixes with all the juices etc – then pour that small amount of water over the meat.
  7. Put the roasting dish in the oven and roast the meat for half the time. When half the time is up, take it out from the oven, CAREFULLY turn it over, and put back in the over for the last half of the roasting time.
  8. When the meat is done, take it out of the roasting dish and let it rest for a good 10 min (you can cover it in foil if you want, but it will “cook itself” in there)
  9. Remove the herb twigs if you added it in the beginning, then use the juices & veg in the dish to make the best gravy ever!

Good luck and give me a shout if you have any questions!

Four bean salad with steak strips and avocado
Serves 2-3

I love this recipe because it’s quick and easy and very filling! And it can be served both warm and cold which means you can make it in advance.

INGREDIENTS

Salad:

  • 400g steak strips
  • 1 can of red kidney beans
  • 1 can of butter beans
  • 1 can of cannellini beans
  •  250g of green beans
  • 1 red onion
  • 1 ripe large avocado

Dressing:

  • Salt & pepper
  • Olive oil
  • Balsamic vinegar
  • Dried basil

METHOD

  1. Fry the beef strips to your liking (I like mine medium rare) in a pan with some olive oil, salt & pepper. When done, take it off the cooker and let it rest.
  2. Boil the kettle and pour the hot water into a smallish saucepan. Add the green beans to the saucepan – but no need to boil them! All you want is to blanch them so they go warm but remain crispy. (Alternatively you could quickly steam them for a couple of minutes.) Drain the beans after about 4 minutes and put them in a large bowl.
  3. Peel the onion, half it, and thinly slice up but halves – then add them to the bowl.
  4. Open the three cans of beans, make sure you put them in a colander and rinse them properly under cold water before adding them all to the large bowl. Try to get as much water and “bean juice” off them as possible before adding them to the bowl.
  5. Peel the avocado by cutting it in half, discarding the middle, then cut the halves in half. That makes it easer to peel off the skin by hand. Once youve peeled it, cut the avocado in equal sized chunks.
  6. Tip the beef strips straight into the bowl with all the lovely juices and oil.
  7. Add salt, pepper, dried basil and balsamic vinegar to the bowl, plus a tiny splash of more olive oil if the beef strips didn’t produce enough “juice”.
  8. Mix it all and it is ready to serve.

This should feed around 3-4 people but works great as a leftover for lunch the next day too.

You can use whatever type of canned beans you want really, so no need to stick to the ones I used.

Also, if you can’t find beef strips, I usually buy cheap braising beef or whatever beef that is on offer and cut them in equal sized strips/chunks – works just as good!

 

Roast sweet potato, butternut squash and beetroot
Serves 3-4

INGREDIENTS

  • 4 Big sweet potatoes
  • 4 Raw beetroots
  • 1 Smallish buttnernut squash
  • 5 Garlic cloves
  • Fresh rosemary
  • A good amount of extra virgin olive oil
  • Salt & pepper

 

METHOD

  1. Heat  up your oven to 200C/180C fan/gas 6.
  2. No need to peel anything, just make sure you wash all the veg.
  3. Take out the seeds from the butternut squash (I usually do this by cutting it in two, then scrape it out with a spoon) then chop up everything in equal sized chunks, around 2cm x 2cm cubes.
  4. Put everything in a roasting tray, cover with a good amount of olive oil, salt & pepper.
  5. No need to peel the garlic, just crush them (I usually take the blade of the knife and press down on the clove) and put them inbetween the veg.
  6. Pop the tray in the oven for 20 minutes, then take it out and add the fresh rosemary branches.
  7. Put it back into the oven until all the veg are roasted (you decide how you like em, so just take em out when it looks ready)

This should serve around 4 people, but tastes great cold as a leftover too! I usually eat it cold after a workout as it is great recovery food.