Savour the flavours of summer

Why not try something new this year with some quick and easy recipes that can be rustled up in no time using Northern Ireland Farm Quality Assured beef and lamb?

In celebration of Love NI Meat month as part of the 2016 NI Year of Food & Drink, the Livestock & Meat Commission (LMC) for Northern Ireland has some tasty and nutritious beef and lamb recipes to try out at home.

For further information and to download more quick and easy beef and lamb recipes simply log onto www.beefandlambni.com or www.food4life.org.uk.

Steak burger with onion marmalade

Nothing beats the taste of a juicy and succulent homemade burger. Made with Northern Ireland Farm Quality Assured lean minced steak and topped with tangy onion marmalade and creamy blue cheese.

Serves 4

Prep Time 10 mins

Cooking Time 15 mins

Oven temperature 170ºC/325ºf/Gas3

Dressing ingredients:

l 4 burger buns, cut in half and lightly toasted

l 1 handful of rocket leaves

l 1 beef tomato, cut into 4 slices

l 4 spoonfuls of store bought onion marmalade

l 60g blue cheese

l A little olive oil for frying

Burger ingredients:

l 500g Northern Ireland Farm Quality Assured lean minced steak

l ½ small onion finely chopped

l 1 clove garlic, crushed

l 1 tsp of yellow mustard

l 1 handful of fresh parsley, chopped

l 1 egg, lightly beaten

Method

l Combine all of the burger ingredients together and form into 4 patties.

l Fry over a medium heat in a little oil, for 5 – 10 minutes on each side until golden brown and thoroughly cooked. Set aside to rest and keep warm.

l Place the cooked burgers onto a baking tray and top with 1 slice of beef tomato, a spoonful of onion marmalade and a slice of blue cheese, then pop the tray into a hot oven for 5 minutes until the cheese begins to melt.

l Meanwhile arrange some rocket leaves on the top of each toasted bun, remove the burgers from the oven and place on each of the buns. Serve with salad.

Mini Lamb burgers with tomato relish and mint yoghurt

Try these delicious mini lamb burgers paired with a mild and minty sauce using Northern Ireland Farm Quality Assured lean minced lamb.

Serves 6

Prep Time 25 mins

Cooking Time 15 mins

Dressing ingredients:

l 3 small crusty rolls, cut in half and lightly toasted

l Rocket leaves

l 6 teaspoons of good quality tomato chutney

l 6 teaspoons natural yoghurt

l 2 teaspoons mint sauce

Burger ingredients

l 500g Northern Ireland Farm Quality Assured lean minced lamb

l ½ small onion finely chopped

l 1 clove garlic, crushed

l 1 small pinch of chilli flakes

l 1 level teaspoon of cinnamon

l 1 teaspoon tomato puree

l A small handful of fresh mint leaves, finely chopped

l A small handful of fresh parsley leaves, finely chopped

l 1 egg, lightly beaten

Method

l Combine all of the ingredients together and form into six meatballs, flatten out slightly to make burgers. Fry over a medium heat in a little oil, for 6 minutes on each side until golden brown and thoroughly cooked. Set aside to rest and keep warm. Meanwhile mix the yogurt and mint sauce together.

l To serve, lay some rocket leaves on top of each half toasted roll, set a warm burger on top, and add a spoonful of tomato chutney and a little yogurt and mint sauce.

Sticky apricot lamb kebabs with passion fruit, rocket and pomegranate

Fresh lamb loves nothing more than the tangy taste of apricots - and this recipe is packed full of fruity flavours. With their deliciously sticky glaze these tender skewers of happiness will go down a treat whether they’re grilled or barbequed.

Serves 4

Prep Time 15 mins

Cooking Time 10 mins

Oven temperature Heat a grill or barbecue

Ingredients

l 2 Northern Ireland Farm Quality Assured large lamb leg steaks

l 12 wooden skewers (pre-soaked in cold water)

l A little olive oil

l For the apricot glaze

l 120g apricot jam

l 50ml water

l 1 teaspoon Worcestershire sauce

l 2 teaspoons light soy sauce

l 1 teaspoon of grated fresh ginger

l 1 teaspoon of tomato puree

l 1 clove garlic (optional)

For the salad

l 2 passion fruit

l 1 small bag of wild rocket

l 100g pomegranate seeds

l 1 red onion, finely sliced

l 1 teaspoon of honey

Method

l Cut each lamb steak into 6 long slices and rub with a little olive oil. Thread onto the wooden skewers.

l Place the apricot jam, water, Worcestershire sauce, soy sauce, ginger, tomato puree and garlic in a small saucepan and bring to the boil, reduce the temperature and simmer for a few minutes until the glaze has thickened.

l Barbecue or grill the lamb kebabs for 2 minutes on either side, then brush with the glaze and return to the grill or barbecue for a minute on each side until the lamb is cooked and the glaze has caramelised. Cut the passion fruit in half and remove the seeds with a spoon, place into a bowl and mix with the remaining salad ingredients. Serve with the sticky apricot kebabs.

Warm beef salad with cherry tomato dressing, asparagus and parmesan

Who says salad has to be boring? Beef yours up with this deliciously zingy BBQ/grill recipe. Imagine simply delicious Northern Ireland Farm Quality Assured fillet steaks sizzling over the coals, along with a fresh and zesty salad dressing, and tuck in to a taste sensation.

Serves 4

Prep Time 10 mins

Cooking Time 15 mins

Ingredients

l 4 Northern Ireland Farm Quality Assured fillet steaks

l 1 tsp of olive oil

l 100g asparagus tips, blanched

l 12 vine-ripened cherry tomatoes, halved

l 50g Parmesan shavings

l 1 small bag of baby salad leaves

Dressing

l 10 vine-ripened cherry tomatoes, finely chopped

l 4 tablespoons of quality extra virgin olive oil

l 2 tablespoons red wine vinegar

l 1 crushed clove of garlic

l 2 tablespoons chopped fresh basil

Method

l A screw top jar is perfect for making and storing dressings in, simply put all of the cherry tomato dressing ingredients into the jar, screw the top on and shake. Store in the fridge, it will last for 3-4 days.

l Rub the steaks with olive oil, and cook on a hot barbecue for about 4 minutes on each side for medium, remove to a plate, cover with foil and rest.

l Grill the asparagus until tender. Place the salad leaves in a large bowl and mix in the tomatoes and asparagus. When the steaks have rested slice each of them into six pieces and add to the salad along with the juices. Stir in the cherry tomato dressing. Divide the salad onto four plates and garnish with Parmesan shavings.