Simple Kitchen #1

Beth highlighted the importance of batch cooking an ingredient and combining into different dishes to save time, resources and ensure you never get bored with your meals. Here are two examples of Beth incorporating slow cooked beef into two separate dishes offering unique flavour combination across multiple cuisines.

eggs benedict

Slow-Cooked Beef Benedict

Ingredients

Beef joint

5 cloves garlic

8 anchovies

Bunch of fresh thyme

1 chopped white onion

1 cup chicken stock

2 egg yolks

1 teaspoon Dijon mustard

1 squeeze lemon juice

Pinch of salt

50g butter

2 poached eggs

2 toasted buttered crumpets

Watercress to serve

Method

1. Add all ingredients into slow cooker and turn on low for 6-8 hours,
2. Whisk the egg yolks, mustard and lemon juice vigorously,
3. Heat up the butter, then slowly pour melted butter into the egg yolk mix whilst continuing to whisk,
4. Return the mix to the pan and heat gently if needed to thicken it up,
5. Poach the eggs and butter the crumpets, then layer everything up.

beef on beetroot hummus

Slow Cooked Beef on Beetroot Hummus

Ingredients

1 small beetroot

6 tablespoon tahini

Juice of 1/2 lemon

2 cloves garlic peeled and crushed

8 tablespoon water

400g butter beans tinned

2 tablespoon extra virgin olive oil

Pinch of cumin

Leftover beef from previous recipe

Method

1. Add the tahini, lemon juice, garlic and water to a blender, blend into a paste,
2. Drain and rinse the beans then add them to the blender with olive oil, cumin, salt and beetroot,
3. Blitz into a puree,
4. Spread layer of hummus onto a plate then top with the beef.