Owner Feature WATCH THE BIRDIE...
Did you know? The most well know woodpecker is the fictional cartoon character Woody Woodpecker, wasn’t based on any living bird, but was lowly based on the re-headed woodpecker.
Thank you to Mr Molloy, one of our lodge owners, for submitting this wonderful photograph of a woodpecker to this issue of ‘At your Leisure’.
A TASTE OF HEREFORD
Roast Herefordshire beef rolls with homemade creamed horseradish
Ingredients
For the roast beef 1 tbsp vegetable oil 1kg/2lb 2oz sirloin of beef, on the bone 2 tbsp English mustard powder 1 tbsp ground sea salt 1 tbsp cracked black pepper 2 tbsp olive oil 2 tbsp butter
1kg/2lb 2oz onions, peeled, sliced
Method 1. For the roast beef,
220C/425F/Gas 7.
2. Heat the vegetable oil in a roasting tin set on the hob over a high heat, then add the sirloin and sear on all sides for 3-4 minutes, or until browned all over. Set aside.
3. Mix together the mustard powder, sea salt and cracked black pepper in a small bowl. Rub the mixture all over the sirloin.
4. Roast the beef in the oven for 30 minutes (for medium; reduce the time by ten minutes for rare, or increase by ten for well done). To test how done the meat is, pierce the centre of the sirloin with a meat thermometer and check the temperature. The temperature should be around 45C/115F for rare, 60C/140F for medium and 72C/160F for well done. The beef will continue to cook after it’s been taken out of the oven, so
For the creamed horseradish
4 tbsp freshly grated horseradish 1 tbsp white wine vinegar pinch English mustard powder 1 tsp caster sugar 150ml/5fl oz double cream
To serve
12-16 bread rolls, split in half and 4 Little Gem lettuces, leaves separated
On-park Upcoming autumn & winter events
Don’t miss out on these great on-park events over the next few months
October preheat the oven to
allow about 10C/50F under the desired internal temperature before removing it.
5. Remove the beef from the oven and set aside to rest somewhere warm for 15 minutes.
6. Meanwhile, heat the butter and the olive oil together in a large frying pan. Add the onions and fry for 8-10 minutes over a medium heat, or until the onions are golden-brown. Set aside.
7. For the creamed horseradish, mix all of the horseradish ingredients together in a bowl until well combined and slightly thickened.
8. To serve, thickly slice the beef. Dip the cut sides of the bread rolls into the pan juices, then arrange a few slices of beef on one half. Top with the fried onions and a few leaves of Little Gem lettuce. Spread the creamed horseradish over the other half of the bun, then sandwich the two halves together and serve.
• Best Dressed Holiday Home Halloween Competition 29th October (register with your Customer Care Team from 1st October)
November
• Santa’ s Grotto, plus mulled wine and carol singing 26th November
AT
LEISURE 63 AUTUMN WINTER 2016/17
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