The Devonian theme burger with crumbly Devon Blue Cheese and prime Greendale Beef Steak Burgers.
Comfort food at its delicious, savoury best! Cottage Pie freezes well, so you could make two and pop one in the freezer for an easy meal at a later date.
A long, slow cooking time allows diced beef to meld beautifully with the warmth and spice of this tasty curry. Served with rice, pickles and a cooling yoghurt and cucumber raita, we think it’s definitely a meal worth waiting for!
Continue reading
Cooked with a herby, cheesy, bacon-studded stuffing and served with home-made gravy, this classic beef roast is a guaranteed crowd-pleaser! Serves 4-6.
This is more of a guide than a recipe. Feel free to choose your own seafood and steak (and cook it to your own preference); we’ve used fillet steak and crevettes. Ingredient quantities given are for two 170g fillet steaks, but quantities can be scaled-up as needed. Makes approximately 16-18 canapés
If you are making this for Valentine’s Day, you could use our special Valentine’s Rib-Eye Steak – be sure to adjust the cooking time accordingly, as it is a larger steak designed for two to share. We like to serve this with jasmine rice and some steamed pak choi or broccoli. Serves 2.
This warm, hearty salad is quick and easy to put together – perfect for a mid-week meal. The steak and the potatoes can be barbecued for this recipe if wished (for handy tips see our guide Steak – a Barbecue Classic and our recipe for New Potato Skewers
Continue reading
Worcestershire Sauce and garlic add ‘zing’ to this quick, easy-to-prepare marinade, designed to bring out the best in your barbecued beef steaks. You can use a ‘light’ Soy Sauce to keep salt levels down if preferred. Recipe sufficient to marinade 4 steaks.
Continue reading
Shin of beef is simmered until meltingly tender in this rich, savoury stew. Served with creamy mashed potatoes, this is a hearty, warming meal that’s perfect for chilly evenings.
Serves 6.
Continue reading
Flavoured with two types of paprika and packed with plenty of veg, this rich, warming beef stew is inspired by the traditional Hungarian Gulyás. Don’t let the list of ingredients or the cooking time put you off – it’s well worth the wait, and smells great while it cooks! Serves 4, fairly generously. *Please note: you will need a lidded oven-proof casserole dish for this recipe*
Continue reading
Made with Greendale’s own lean minced beef, this hearty pizza is topped with fresh tomatoes, mozzarella and basil. The dough will make one round pizza of about 25cm in diameter (or you can make several mini pizzas, but they won’t need quite so long in the oven). Serves 2.
Continue reading
Stuffing is not just for Turkeys! In this recipe, lean, tender Beef Sirloin is stuffed with a mixture of sun-dried tomatoes and pine nuts – packed with flavour, it’s perfect for a special celebratory dinner. Serves 6-8.
Continue reading
These deliciously savoury vol-au-vents are best served hot, so it’s a good idea to bake the cases when the filling is almost ready. Makes 18.
Continue reading
This recipe is a basic version of a culinary classic, which you can adapt and tweak to your taste. Chilli Con Carne is quite a ‘personal’ recipe – some people like it really fiery, some like to add a special mix of veg to the sauce, while others will grate in a little dark chocolate. We’ve used lean Greendale Minced Beef, to keep the fat content low; brown rice and a cooling dollop of natural low-fat yoghurt would make healthy accompaniments.
Over-the-top cooking (OTT) is an amazing BBQ technique where you smoke and cook the meat above whatever sauce or veg you’re serving it with – this way, you collect all the amazing cooking juices and get that smokey BBQ flavour into everything.
Steak is one of the best ways to enjoy Greendale's Beef in all its glory. I was never any good at cooking a decent steak until I learned proper BBQ; now I can now cook the most incredible steak ever. Cooking to temperature, not time, is the deal-breaker here, and it really is worth investing in a meat thermometer, especially one where you can leave the probe in and monitor it whilst cooking.
I also find that cooking a single, larger steak (to be sliced and shared when cooked) is better than trying to cook several thinner steaks - about 200g weight of steak per person is a good portion. My favourite cut to use on the BBQ is sirloin, as it has a decent fat cap which renders and crackles up amazingly well with charcoal.
‘Reverse searing’ is a cooking method in which the steak is cooked over indirect heat until it has almost reached the desired level of ‘done’ness; the temperature is then ramped up and the steak is placed over direct heat to give it a quick sear to finish. If you’re brave enough – and have quality local charcoal – you can even sear it ‘dirty’, i.e. directly on the coals, for this final stage; the intense heat really ramps up the Maillard reaction in the meat, giving flavours beyond this world. That said, a normal sear on the grill over raging coals will be more than good enough!
Continue reading
This recipe may seem a little long-winded, but in fact it just requires a bit of easy prep a couple of hours before you plan to eat – and the end result is definitely worth the effort! Serves 4.
If you’re looking for recipe inspiration, it’s hard to beat a simply-cooked steak. Here, we suggest serving your steaks with hearty sweet potato mash, peppery watercress leaves and a rich, tangy balsamic sauce that brings everything together beautifully. Serves 2.
Continue reading
This traditional French recipe has several variations, but all feature meltingly tender beef steak braised in a rich, savoury red-wine sauce. Serve with lots of creamy mashed potato, crusty bread (or any other good sauce sopper-upper!). Serves 4-6.
Continue reading
Rich, warming and delicious, this generously-sized dish is great for entertaining.
