This post doesn’t need all that many words. Formby is stunning, the autumn weather gorgeous and the children happy*
*well when I say happy, obviously that incorporates a wide range of sulking, arguing, fighting, tantruming and general Veruca Salt style behaviour in amongst the happy. But the happy was very happy – paddling, shell collecting and for a certain small boy the sitting in the sea fully clothed experience….
Formby is a brilliant place to visit and an absolute must if you are around the Southport area. It’s so easy to spend a day here – picnics, walks, beach, red squirrels, forests and obviously ice-cream.
This recipe is really quite frugal and stretches well to a few meals, roast the beef then turn it into a few dishes over a couple of days. In the old days it was just what people did but now it seems to be a whole new fashionable ‘idea’ using up the leftovers instead of throwing them out. I used topside of beef in this recipe because I managed to get a good deal it would be just as lovely made with brisket.
Once cooked you’ll be left with a lovely tender piece of roast beef and a gorgeous spicy BBQ sauce.
what you need:
1.5-2kg piece of beef for pot roasting
1 tin of chopped tomatoes
3 large plum tomatoes chopped
2 peppers chunkily chopped
1 large red onion chunkily chopped
3 fat cloves of garlic
2 red chillies – pierce holes into them a few times – don’t chop
4 tbs worcestershire sauce
3 tbs red wine vinegar
4 tbs brown sugar
2 tsp english mustard
3 tsp paprika
a large squelch of ketchup
pint of boiling water
splash of olive oil
salt & pepper to taste
what you do:
preheat the oven to 170C (fan oven)
prepare your veggies – peel/chunkily chop
finely chop the garlic
add a splash of olive oil to a large oven proof pan and gently fry the onions, garlic, peppers and plum tomatoes
when softened add the tinned tomatoes, pierced chillies, worcestershire sauce, red wine vinegar, brown sugar, english mustard, paprika, ketchup and pour in the boiling water.
add your beef to the pan – sprinkle with salt and pepper
transfer to the oven and cook for around 3 hours until the beef is falling apart.
think frugally when serving this, really make it stretch.
firstly we had this as strips of meat in the bbq sauce with rice and greens
we also had strips of meat in baguette with the sauce smeared over
it made an appearance thinly sliced and smattered with mustard for packed lunches
and finally the remainder was chopped up finely and fried in some chilli oil until crispy & sprinkled over spicy sticky ginger vegetable rice.
I like sausages, I like sandwiches and I like big comforting dinners and feeling autumnal and this gorgeous feast meets all those needs.
what you need:
sausages (as many as you like)
a sourdough loaf – (homemade or shop bought)
a couple of punnets of tomatoes, I like using different types & colours
6 cloves garlic
2 red onions
2 finely chopped chillies seeds included
a drizzle of olive oil, a drizzle of blackstrap molasses, salt & pepper to taste.
what to do:
pop sausages in a large roasting tin – throw in the tomatoes, chopped or whole depending on size, whole cloves of unpeeled garlic, roughly chopped onions and finely chopped chilles, drizzle the whole lot with olive oil, two tablespoons of blackstrap molasses and a good sprinkle of salt and pepper – mix well with your hands.
roast in the oven on 200C for around 30-40 minutes until sausages are cooked through and the tomatoes and onions have turned into a lovely soft squishy sauce.
whilst the sausages are cooking – hollow out your sourdough bread (save the bread you scoop out)
once cooked tip sausages and all the squishy juices into the sourdough bread & serve.
This is perfect on it’s own but for personal preference I like it with apple cider and a warm coleslaw with crispy sourdough croutons
what you need:
a medium sized red cabbage – cut into shreds
a large onion – sliced
4 large carrots – cut into thin batons
2 apples – sliced into batons or thin wedges
tsp of dark muscovado sugar, drizzle of olive oil
What to do:
using the saved sourdough bread – rip into small chunks and quickly fry with a drizzle of olive oil until crisp (you can do this in the oven – large tray, 200C drizzle with oil – bake for 10-15 minutes)
put the sourdough croutons to one side
add a drizzle of olive oil to a large frying pan or wok – add the cabbage, onion, carrot and apples – stir fry over a hot heat for 5-10 minutes – sprinkle on the sugar – cook for another minute.
tip into a large bowl – add the croutons – mix well – eat.