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450g (1 lb) Topside of beef, cut into 4
slices
1 tablespoon black peppercorns,
crushed
Salt
25g (1 oz) butter
2 tablespoons vegetable oil
4 small courgettes, thickly sliced
4 tomatoes, sliced
125ml (
1
/4 pint) red wine
100g (4 oz) butter, melted
100g (4 oz) rolled oats
100g (4 oz) digestive or ginger biscuits
coarsely crushed
50g (2 oz) mixed chopped nuts
175g (6 oz) demerara sugar, divided in
half
Good pinch of cinnamon
450g (1 lb) rhubarb, cut into 2.5cm
(1") lengths
225g (8 oz) frozen raspberries
Menu 3
Chilli Con Carne
Rice
Fruit Crumble
675g (1
1
/2 lb) minced beef
15ml (1 tbsp) vegetable oil
1 large onion, skinned and chopped
1
/2 green pepper, seeded and chopped
2 x 425g (15 oz) can tomatoes, chopped
Salt and Pepper
1 tablespoon chilli powder
1 teaspoon brown sugar
2 tablespoons tomato puree
425g (15 oz) can red kidney beans,
blended together
1. Sprinkle beef with peppercorns and
salt.
2. Heat butter and oil in frying pan, cook
half the courgettes and tomatoes,
place in bottom of casserole dish.
3. Fry meat on both sides and place on
top of vegetables, then cook
remaining vegetables and place on
top of meat in casserole dish.
4. Add red wine to pan and bring to the
boil. Pour into casserole dish.
5. Cover dish with foil and fit lid tightly.
6. Place in oven.
1. Mix together butter, oats, crushed
biscuits, nuts, half sugar and cinnamon.
2. In another bowl mix remaining sugar
and fruits together.
3. Place half fruit in bottom of a 1.1 litre
(2 pint) greased ovenproof dish.
Sprinkle with half biscuit mixture.
4. Repeat layers.
5. Place in oven.
Method
Slow Cook for 6 hrs..
1. Fry minced beef in oil until lightly
browned, add onion and pepper
and fry for 5 mins, until soft.
2. Blend together chilli powder, brown
sugar and tomato puree.
3. Stir in tomatoes, chilli paste and
seasoning. Bring to boil.
4. Place in casserole dish.
5. Cover tightly with foil and lid.
6. Place in oven.
Braised Topside au Poivre
Rhubarb and Raspberry Crunch Layer
Chilli Con Carne