Delectable dining

Melt-in-the-mouth flavours for May

Shin of beef has an excellent mellow flavour and develops a beautifully tender texture after slow cooking in the oven. This month’s recipe includes a flavoursome chopped herb condiment which adds just a little piquancy to
the dish.

Try accompanying with a side dish of asparagus, which has just come into season and is at its absolute best right now. The hazelnut dressing adds a delightful touch of nutty sweetness to the delicate flavour of the asparagus.

Boneless shin of beef with gremolata

Serves 4

Boneless shin of beef with gremolata

Boneless shin of beef with gremolata

880g boneless shin of beef
4-5 tsp flour
4 tsp olive oil
2 cloves garlic, sliced
2 onions, chopped
2 carrots, finely diced
4 stalks celery, finely diced
400g tomatoes, chopped fresh or tinned
300ml beef stock
2 bay leaves
1 lemon
2 sprigs parsley, finely chopped
2 tbsp butter, diced
Salt and pepper

Preheat the oven to 160ºC. Allow the meat to come to room temperature, pat dry with kitchen paper, then coat lightly in the flour and tap off
any excess.

Heat the oil in a large, ovenproof casserole dish and sear the meat on all sides before removing from the heat and setting aside. Using the same pan, add the garlic, onions, carrot and celery and braise for 4-5 minutes on a medium heat, then add the tomatoes, stock, bay leaves and the seared meat. Bring to the boil, then cover and place in the oven for 1 hour and 30 minutes.

Finely peel the yellow skin from the lemon, being careful to use only the skin as the white pith tastes bitter, and chop very finely together with the parsley. Remove the casserole from the oven and reduce the sauce to a smooth consistency.

To serve, dot with the diced butter and sprinkle with the lemon and parsley.

Serve with tagliatelle and vegetable batons.

Roasted asparagus with hazelnut dressing

Serves 4

Roasted asparagus with hazelnut dressing

Roasted asparagus with hazelnut dressing

750g asparagus
75g whole hazelnuts
3 tbsp olive oil
2 tbsp hazelnut/walnut oil
1 tbsp white wine or balsamic vinegar
Salt and pepper

Preheat the oven to 180?C. Arrange the hazelnuts on a baking tray and place in the oven to toast for about 10 minutes. Remove from the oven and increase the temperature to 220?C, ready for the asparagus.

Place the nuts in a clean tea towel, fold the towel over and rub so that the skins come away from the nuts. Next, coarsely chop the nuts or lightly blitz them in a food processor and keep to one side.

To make the dressing, place the nut oil, half the olive oil and the vinegar in a small bowl and add salt and pepper to season. Whisk until combined and set to one side. Place the asparagus spears on a baking tray and toss with the remaining olive oil, then season with salt and pepper.

Place in the oven and roast for about 12 minutes, until they are just lightly browned and tender. If the spears are small they will take less time to cook, so keep an eye on them.

Transfer the asparagus to a warm serving dish and drizzle over the dressing, then sprinkle over the hazelnuts and serve.

Place a regular order with Riverford Organics and receive a free Riverford Farm cookbook, worth £16.99.

Full details

(25 April 2014)