You’ll go football crazy for these summer treats
Hot roast beef sandwiches and strawberries for afters – what better way to watch the World Cup action?
WELL, I would never have believed that the World Cup football would influence so many people. Normally, in June, we have huge weddings to cater for each weekend but this year they were all in May and again in mid July onwards. For me this is deep joy as we are normally working so hard at a beautiful time of year and when everyone else is partying we are sweating over a hot stove, but this year I will be able to relax and even watch a bit of Wimbledon. I will certainly also go to exhibitions which are normally crowded on the days that England are playing football.
On the other hand our shop is doing better than ever with orders pouring in for our uncooked frozen Cornish pasties and little tubs of special Cornish ice-cream.
My customers are stocking up their deepfreezes and then they have a ready meal for all the matches.
This gave me the idea this week of giving you recipes which are good for watching the footy.
Hot Roast Beef Sandwiches
As predicted a few weeks ago beef has gone up in price unfortunately but my theory is just to eat a little less but still enjoy. To make the sandwiches even more chunky you can also serve, tomatoes, lettuce and any other salad leaves etc that you like.
Ingredients
Serves 8
2.5kg prime boned rib of beef;
Salt and freshly ground black pepper;
One tablespoon of olive oil;
One teaspoon of horseradish sauce;
One small tub of Crème Fraiche;
One tablespoon of a mustard of your choice;
One small jar of gherkins;
Two crusty loaves of bread.
Butter for spreading.
Method
Preheat the oven 180C 350F Gas 4.
Weigh the meat and cook either 20 mins per 500g plus 20 mins for rare, 25 mins per 500g plus 25 mins for medium and 30 mins per 500g plus 30 mins for well done.
Allow another 30 minutes to stand after cooking to tenderise the meat.
Place the joint in a large roasting tin and sprinkle with salt and pepper.
Drizzle over the olive oil and then rost in the oven for the correct time.
Meanwhile, mix the horseradish with the crème fraiche and put into a bowl for serving.
When ready to serve, place the bread, horseradish sauce, mustard, gerkins and butter on the table and carve lovely warm slices of beef to make into wonderful chunky sandwiches.
Strawberry and Orange Cream Tarts
English strawberries have arrived so this is the time to tuck in.
These tarts are great either for a picnic, for a pudding or just for comfort during the football!
If things are going badly, a generous measure of Grand Marnier over the top will help.
Ingredients
Serves 6
400g of shortcrust pastry;
50g of dark bitter chocolate, chopped up;
The grated rind of one orange;
One dessertspoon of caster sugar;
A 250g tub of Mascapone cheese;
400g of strawberries, hulled.
Method
Preheat the oven 180C 350F or Gas 4. Roll out pastry and line six six inch tartlet tins. Press down well and tidy the edges. Bake blind for about 10 minutes, remove from oven and using your hand and a cloth just press the risen pastry down into the tins again.
Bake for a further 10 minutes or until golden brown. Leave to cool.
Melt the chocolate in a saucepan over a very low heat and then brush the pastry with the chocolate covering the insides. Put the orange rind, caster sugar and mascapone into a bowl and beat well.
Spoon into the pastry cases and then arrange the strawberries over the top of each tartlet and serve.
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