We don’t need to tell you how to do this, but we used sirloins which tend to be tastier than fillets and our trusty barbeque – I don’t know how we could live without it!
Root Vegetable Mash (serves 4)
This is really tasty and a nice change from the usual mash. We’re using the leftovers for bangers and mash tomorrow night.
- 2 large baking potatoes, cut into chunks
- half a turnip, cut into chunks
- 3 carrots, diced
- 25g butter
Put the potatoes, turnip and carrots in a large pan of salted water and bring to the boil.
Cook for 20 to 25 minutes, then drain and mash.
Add butter and plenty of salt and pepper.
Roast field mushrooms (serves 2)
- 8 field mushrooms
- 1 small clove garlic, crushed
- a few sprigs of thyme
- a few drops of Worcestershire sauce
- olive oil
- a squeeze of lemon juice
- 2 tbsp chopped parsley
Heat the oven to 180C/fan 160C.
Put the mushrooms in a small roasting tin and top with garlic and thyme.
Sprinkle over the Worcestershire sauce and a little oil.
Cover with foil and roast for 15 minutes.
Discard the foil and toss the mushrooms around in their juice. Return to oven for another 20 minutes.
Season and add lemon juice and parsley.
Wine Suggestion: This worked great with this Barbera from Italy: Tenuta Olim Bauda Barbera d’Asti Superiore, Nizza, 2007.
Aromas and flavours of dark cherries, chocolate, menthol, nuttiness, pencil shavings and tobacco. The medium body works well with the depth of flavours and the lovely freshness of acidity, which is common in Italian wines. A wine of charm and thoroughly enjoyed by us.
Available from The Lighthouse in Whiteabbey Village, Newtownabbey for just over 20 pounds and well worth it.