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Recipe Of The Month: Welsh Beef

Beef and Chorizo Burgers with paprika mayonnaise (Serves 4–6)

4 tbsp olive oil
2 red peppers, cut lengthways
3 small yellow onions (300g), finely chopped
3 garlic cloves, chopped
100g chorizo (soft cooking chorizo if available), finely chopped
400g ground beef or veal
½ tsp fresh oregano, chopped
A pinch of ground cumin
1 egg
15g breadcrumbs
¼ tsp mild smoked paprika
A pinch of chilli powder
1 garlic clove, crushed
150ml mayonnaise
Burger buns or rolls
A handful of rocket
1 avocado, sliced

1- Preheat the oven to 200ºC/400ºF/Gas 6. Smear 2 tablespoons of olive oil over the red peppers and place them on a baking sheet. Cook for 10minutes, then turn over and cook for a further 10 minutes. Cover them with cling film for 5 minutes, then peel off the skins. Set aside.

2- In the meantime, heat 1 tablespoon of olive oil in a frying pan. Cook the onions and garlic for 30 minutes, until they are nicely browned and caramelised. Allow to cool slightly.

3- Place the chorizo, ground beef or veal, oregano, cumin, egg and breadcrumbs in a bowl, season with salt and pepper, and mix thoroughly. Divide into 4–6 patties. Set aside.

4- Add the paprika, chilli powder and garlic to the mayonnaise. Set aside.

5- Place the remaining tablespoon of olive oil in a frying pan over a medium to high heat. Cook the burgers for 4–7 minutes each side.

6- Slice the buns in half. On the base of each bun place some rocket, a burger, a slice of roasted pepper and two slices of avocado. Spread the paprika mayonnaise on the top half of the bun and serve immediately.

Tacos with Salsa and Guacamole (Serves 4 as a snack or starter)

1 ripe avocado
Juice of 1 lime
1 tbsp crème fraîche
Handful of coriander, roughly chopped (keeping a few sprigs for a garnish)
1 large tomato, deseeded and finely chopped
2 spring onions, finely chopped
¼ small red onion (25g), finely chopped
½ red chilli, deseeded and finely chopped
½ tsp paprika
½ tsp cumin
A few pinches of cayenne pepper
¼ beef stock cube
400g lean beef mince
1 tbsp olive oil
8 taco shells
2 heads of gem lettuce
150g grated mature cheddar cheese

1- For the guacamole, halve the avocado and take out the stone. Spoon the avocado into a bowl and mash with a fork. Add the crème fraîche and half of the lime juice, and season to taste. Mix thoroughly.

2- For the salsa, combine the tomato, spring onions, red onion, chilli and coriander with the rest of the lime juice. Season with salt and pepper, then set aside.

3- Combine the paprika, cumin and cayenne pepper in a small bowl. In a separate small bowl, dissolve the stock cube in a tablespoon of hot water.

4- Preheat the oven to 200ºC/400ºF/Gas 6. Heat the olive oil in a frying pan on a medium heat and fry the beef for a few minutes, until it starts to brown. Add the spices and stock, then continue to fry until most of the meat juice has evaporated.

5- Warm the taco shells on a baking sheet in the oven for 3–4 minutes, following the instructions on the packet.

6- Finally, roughly shred the lettuce and divide among the taco shells, add some beef and cheese, and top with guacamole, salsa and a few leaves of coriander. Serve immediately.

Beef & Vegetable Skewers with Sticky whiskey BBQ sauce (Serves 4)

80ml ketchup
1 tbsp white wine vinegar
2 tbsp bourbon whiskey
2 tsp honey
½ tsp smoked paprika
5g brown sugar
½ tsp soy sauce
1 tsp Maldon sea salt
2 cloves of garlic, crushed
1 red chilli
500g beef rump or other steak
1 red pepper, sliced into small chunks
1 yellow pepper, sliced into small chunks
1 large red onion, sliced into small chunks
1 large courgette, sliced into discs
1 tbsp vegetable oil
1 tsp sesame seeds
1 lemon, cut into wedges

1- For the marinade, combine the ketchup, vinegar, whiskey, honey, paprika, sugar, soy sauce, salt, garlic and chilli in a pan and heat over a low to medium heat until the mixture has thickened (this should take around 10 minutes). Allow to cool completely.

2- Cut the beef into 3cm cubes and place in a bowl or freezer bag along with the marinade; place in the fridge to marinate for at least three hours.

3- Preheat the oven to 220°C/425ºF/Gas 7. In a small bowl, combine the vegetable oil and sesame seeds.

4- Thread the meat cubes, red and yellow peppers, onion and courgette onto bamboo or metal skewers, and brush them with the oil/sesame seed mixture. (If you’re using a charcoal BBQ, light the charcoal and, if you like, add some lemon leaves, rosemary or thyme to the fire just before cooking the meat, as this will give a pleasant herbal scent.)

5- Cook the skewers in the oven for 15–20 minutes or, if you’re using a charcoal BBQ, place the skewers on a baking sheet and cook them in the oven for10 minutes, then finish cooking them on the BBQ. Squeeze a little lemon juice over each skewer and serve immediately.

Steak Salad with olive, caper & parsley dressing (Serves 4)

1 tbsp capers
10 pitted green olives, roughly chopped
3 tbsp extra-virgin olive oil
3 tbsp lemon juice
1 tsp honey
3 tbsp chopped parsley
1 red chilli, deseeded and finely chopped
1 tbsp vegetable oil
1 sirloin steak, about an inch thick
150g mixed bitter salad leaves (parsley, chard, rocket, baby chicory, oak leaves, etc)
1 globe artichoke
½ lemon

1- For the dressing, combine the capers, olives, olive oil, lemon juice, honey, parsley and chilli in a mixing bowl, then transfer to a food processor and combine the ingredients until roughly mixed. Season to taste. Set aside for at least 20 minutes.

2- Sprinkle a generous amount of salt and pepper on both sides of the steak. Leave for 10 minutes. Preheat the oven to 220°C/425ºF/Gas 7.

3- Heat a frying pan until smoking hot and pour in the vegetable oil. Cook each side of the steak for a few minutes, until slightly browned. Then place the steak into the oven for a few minutes, until it is medium-rare. (If you prefer your steak well done, cook for a further 2 minutes or so.) Once cooked, allow the meat to rest for 10 minutes.

4- Cut the stem of the artichoke, leaving about an inch still attached, and peel away the petals until you reveal the heart. Cut into eighths, lengthways, and trim off any remaining tough parts of the stem. Rub lemon juice over the pieces to prevent discolouration. Set aside.

5- Just before serving, mix the salad leaves in a bowl with one-third of the dressing, and lightly toss. Divide among four bowls or plates.

6- Cut the steak into 5mm-thick slices and arrange on the top of each plate of salad. Spoon on some extra dressing and serve immediately.

For more delicious how-tos, check out our Recipe Of The Month: Gruyère.

Complement your beef dish with a decadent bottle of red wine.

Recipes written by Seiko Hatfield.

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