Nothing is more tempting at an outdoor event than a gourmet beef burger or a succulent lamb kebab. Get barbecue happy this month and give your guests something truly special using Northern Ireland Farm Quality Assured beef and lamb.
Mini lamb and sweet potato pies
Enjoy a little taste of lamb heaven with these warm and hearty mini pies. The quality, texture and unique flavour of Northern Ireland Farm Quality Assured lean lamb mince, mixed with an array of mouth-watering ingredients, makes a mini feast the whole family will love.
Prep Time 15 mins
Cooking Time 15-20 mins
Oven temperature Pre-heat grill, you will need a large ovenproof dish or 6 small ramekins
•2 teaspoons olive oil
•1 medium onion, finely chopped
•1 garlic clove, crushed
•500g Northern Ireland Farm Quality Assured lean lamb mince
•1 teaspoon of tomato puree
•400g can chopped tomatoes
•½ lamb stock cube
•1 tsp cinnamon
•1 small handful chopped fresh basil
•1 small tin of sweet corn
•2 large sweet potatoes, peeled and cut into ½ inch pieces
•50g Parmesan, finely grated
•150g grated mozzarella
Heat the oil in a large pan and fry the onion until soft, then add the garlic and minced lamb and thoroughly brown. Add the tomato puree, chopped tomatoes, water, stock cube, cinnamon and basil. Bring to the boil, then reduce to the lowest setting and simmer for 10 minutes. Add the sweet corn and simmer for a further 5 minutes.
Meanwhile cook the sweet potato in boiling water. When the lamb mixture is cooked spoon it into a serving dish, top with the sweet potato pieces and sprinkle with the Parmesan and mozzarella, place under a hot grill for a few minutes until golden brown and bubbling.
Hoisin Beef with rice noodles
With a combined preparation and cooking time of just 20 minutes, this hoisin noodle dish is ideal for when you need to whip up something tasty in a hurry. Made with Northern Ireland Farm Quality Assured beef rump and a tasty selection vegetables and spices, you’d be mad not to try it.
Prep Time 10 mins
Cooking Time 10 mins
You will need either a large frying pan or a wok
•250g dried rice noodles
•2 tablespoons of vegetable oil
•1 teaspoon 5 spice powder
•600g Northern Ireland Farm Quality Assured beef rump, thinly sliced
•1 yellow pepper, cut in half, seeds removed and sliced into strips
•1head of pak choi
•1 carrot, washed, peeled, then cut into ribbons with a potato peeler
•1 large clove of garlic, grated
•½ inch piece of fresh ginger, peeled and grated
•1 red chilli, cut in half, deseeded and finely sliced
•2½ tablespoons hoisin sauce
•1 ½ tablespoons soy sauce
•6 tablespoons water
•6 spring onions, finely chopped
Plunge the noodles into boiling water, then reduce the temperature and simmer for 1 minute, drain and set aside.While the noodles are cooking, heat a large wok or frying pan until very hot.Sprinkle 5 spice powder over the sliced beef and mix well.
Pour half the oil into the hot wok, quickly add beef slices and stir fry for 2 or 3 minutes.Remove the beef from the wok and keep warm.
Return the wok to the heat, add the remaining oil and stir fry the sliced peppers for 2 minutes before adding the pak choi, carrot ribbons, garlic, ginger, chilli, hoisin sauce, soy sauce and water, stir for 1 minute to combine while adding the cooked beef.