Perfect Summer Bites

No matter how you are spending the summer months and holidays – Camping, Caravaning, Air BNBing or just taking it easy at home with day trips – there’s some great ways to take your meat on the road – Or serve up a storm when entertaining With a fancy twist of course!

Rare Eye Fillet on Sour Dough Toast with Beetroot, Horseradish Cream and Chives.

Yep sounds fancy – But this is so easy to prep ahead of time and knock the socks off your friends and family around the camp fire. If you want to get really fancy you can roast the beetroot and make your own puree but a good quality beetroot dip will do the same thing and save you a bit of prep.

To make these bad boys – Ask for a Grass Fed whole beef eye fillet (size depending on how many your are feeding) from Budd’s. You then need a quality load of sour dough, some creme fresh, a lemon,  or sour dough, a jar of real horseradish (we have these in stock), a quality beetroot dip (or roast your own and puree).

To make them allow the beef to come to room temp then season the well and rub with olive oil. Sear the beef all round (including the ends) then pop in an oven or hooded BBQ until cooked to rare. Remove and allow to rest. If you are making these ahead of time at this point just leave the meat to cool then keep refrigerate until ready to put them together – It’s easier to slice when cool anyway.

To make the cream – in a bowl add some cream to them creme fresh to taste and whisk until smooth – Add horseradish to taste and season well – Go easy on the pepper t as the horseradish adds a bite anyway! Grate the lemon and add the rind (again to taste) This should be a zingy tasting sauce that holds its form so you can spoon in on top of the sliced meat.

To put them together thinly slice the eye fillet – Use a sharp kife and keep the slices thinh as a little goes a long way! Lightly toast the sliced sour dough, (you can do this over the a camp fire if needed) then smear with the beetroot puree/dip, add a couple of slices of feef a teas spoon or so of the cream and sprinkle with copped chives or use a single chive.

Delish!

Lamb Fillet On Turkish W Roast Pumpkin Hummus & Pomegranate Molasses 

This is another one that sounds very fancy, buit it’s so easy! Work our how many you arte feeding and ask us to prep enough lamb fillet yp covere you. This is an expensive cut however a little goes a long way when served this way.

To cook the lamb – bring to room temp, season, rib in oil and sear on a hot grill or pan until cooked to your liking – We think it’s best served rare. Set aside to rest and cool – Like the beef this can be done ahead of time and refrigerated,  but leave the fillets whole and don’t slice until you are ready to serve.

So with the pumpkin hummus, again you can make your own here and no dount it will tatste bertter – However a quality store brought dip wil do the job fine.

To make the Pomegranate Molasses just reduce some Pomegranate Juice in a pan by around half – Maybe a little less and allow to cool. It will thicken on cooling, it should be thick but runny enogh to drizzle. If it need to be thicker then reduce a little more – But be careful it turn solid very quickly!

To put everything together – Slice the lamb to around 1cm in thickness and set aside. Slice, portion and lightly toast the Turkish bread. and a good smear of the hummus, a slice of the lamb, drizzle the pomegranate molasses and serve away.

Enjoy!