Organic Recipes

Here are some recipes. Please click onthe titles below for the complete recipe.

-Beef Steak Tagalog
-Beef in Beer
-Lamb Breast with green Peppers and Corn

Salt Beef Recipes
-Boiled Beef with Dumplings
-Spiced Silverside

Roasting Tips

Beef Steak Tagalog

(Alternative beef steak dish from The Philippines)

Ingredients: Serves 4

• 4 Mill Farm Organic Beef   Rump steak ( 4-6oz/110-170g each )
• 2 mild onions, peeled and thinly sliced
• 3 tbsp soy sauce
• 2-3 tbsp fresh lime juice
• freshly ground black pepper
• 1 tbsp groundnut oil or sunflower oil
• 3-4 tbsp water

What to do:

Marinating :

• Place the meat in a shallow dish on top of a rough quarter of the sliced onion.
• Mix the soy sauce, lime juice and pepper and sprinkle this over the meat.
• Cover it with a few more onions rings and leave to marinate for an hour or two.

Cooking:

• Heat the oil in the frying pan.
• Remove the steaks from the marinade, letting the juices drip back into the dish, and fry it until done to your liking. Remove from the pan and keep it warm.
• Pour the marinade and the marinated onions into the pan and cook, scraping up any residues on the bottom of the pan.
• Add the water, bring to the boil, sieve and serve the sauce poured over the steaks and onions.

In the Philippines, steak tagalong is traditionally served with garlic flavoured rice and green vegetables. It is a perfect combination. Enjoy!

Beef in Beer

Ingredients:
-1kg Mill Farm Organic brisket or silverside joint
-325 ml beef stock
-2 tbs vegetable oil
-275g onions roughly cut
-450g carrots cut into chunks
-2 tbsp plain flour
-450ml beer(not lager)
-3 tbsp chopped fresh thyme
-2 tbsp wholegrain mustard  
-sea salt, black pepper to season
-675g potatoes peeled and cut into chunks
-2 celery stick
-1 tbsp soft brown sugar
-1 tbsp tomato puree
-1 bay leaf

Preheat the oven to 180C/gas 4. Heat the oil in a large flameproof casserole pot, and brown the beef joint all over until golden. Then remove it from the pot and drain it onto a double layer of kitchen paper.

Add the chopped onions to the pot and cook for 4 minutes or until they are just beginning to soften and turn brown, stirring all the time. Then add the celery, carrots and potatoes to the pot and cook over a medium heat, for about 2-3 minutes or until they are just beginning to colour.

Stir in the flour and cook for a further 1 minute, stirring continuously.

Pour in the beef stock and the beer and stir until well combined. Bring the sauce to boil, stirring continuously. Add the bay leaf, thyme, sugar, mustard, tomato puree and plenty of seasoning. Place the joint back into the pot, cover with a tight lid and transfer to the oven.

Cook for about 2 hours or until the meat and vegetables are tender. Adjust the seasoning and add a pinch of sugar if necessary.

To serve, remove the meat cut into thick slices and serve with the vegetables and plenty of gravy.

Ingredients:
-2 ½ pounds lamb breast, cut in square pieces
-1 onion, peeled, sliced
-4 green peppers, seeded, cut in pieces
-4 ears corn, off the cob
-1 cup milk
-Seasonings to taste

Instructions:
-Put all ingredients in a sauce pan.
-Pour in enough water just to cover.
-Place cover on kettle and cook for about 40 minutes.
-Serve

Salt Beef

Two different ideas for using our delicious salt beef.Each of these recipes serves 6 people

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Boiled Beef with Dumplings

Ingredients
-Piece of salt beef (brisket or silverside), weighing about 1.4kg (3lb)
-4 onions, peeled but left whole
-6-8 carrots, peeled and cut in half lengthways
-1 bayleaf
-A few whole sprigs of parsley + about ½ tablespoon chopped parsley
-100g (4oz) self-raising flour
-50g (2oz) shredded suet
-Salt and pepper

What you do

If you don't like your meat too salty, soak the joint in cold water for several hours (or overnight), then rinse it before cooking.

Place the meat, vegetables, bay leaf and sprigs of parsley in a large saucepan.   Cover with cold water, put a lid on, bring to the boil and then simmer for about 2½ hours.

Meanwhile, make the dumplings.   Mix the flour, suet, chopped parsley, salt and pepper in a bowl.   Stir in just enough water to make a soft dough.   Divide the mixture into 12 and shape them into balls.   Add them to the pan about 20-25 minutes before the end of the cooking time (or, if there isn't enough room in the pan, wait until the meat is cooked, remove it and keep it warm while you cook the dumplings).

Slice the beef and serve it with the vegetables and dumplings.   Serve the broth from the pan in a jug, as gravy - and eat with lots of mustard!

Spiced Silverside

What you need
-Piece of salted silverside, weighing about 1.4-1.8kg (3-4lbs)
-1 onion, peeled and sliced
-4 carrots, peeled and sliced
-1 turnip, peeled and sliced
-2 sticks of celery, chopped
-8 cloves-100g (4oz) soft brown sugar
½ level teaspoon mustard powder
-1 level teaspoon ground cinnamon
-Juice of 1 orange

What you do

Soak the meat in cold water for several hours, rinse and then put in a large saucepan with the vegetables.   Cover with water, bring slowly to the boil, cover with a lid and simmer for 2½-3½ hours, depending on the size of the joint.   Allow to cool in the liquid.

Preheat the oven to 180 o C/350 o F/Gas mark 4.   Drain the meat, then put it in a roasting tin and stick the cloves into the fat on the meat.   Mix together the remaining ingredients and spread them over the meat.   Bake in the oven for 45 mins to 1 hour, basting from time to time. Serve hot or cold.

Roasting Tips

We will be adding more organic recipes here.

Please come back soon.

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