The Crazy Kitchen: Midweek #Miniroast Beef with Mango Chutney

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Tuesday 1 November 2016

Midweek #Miniroast Beef with Mango Chutney

I admit to being one of those people that doesn't crave a Sunday roast (yes I'm weird), although it is rather comforting on a hangover, but only if someone else has cooked it. If I cook a joint of meat it's not always accompanied by the usual trimmings of a roast dinner, and instead I like to serve it up a little differently, and usually in a way that takes less effort and makes less washing up.

Large joints of meat may seem like a great idea, but have you ever been that person that starts preparing the Sunday dinner at 4pm, forgetting that the meat is going to take 4 hours to cook? I have. Regularly.

Mini roasts are ideal for those of us that like to enjoy our day, and not have to think about cooking dinner until the evening. They are also perfectly sized for a couple, or small family, although if you find a larger mini roast (approx 600g) and bulk the rest of the meal out you can make it stretch to a family of five!
Midweek #Miniroast Beef with Mango Chutney

I bought my 30 day dry aged Hereford Beef miniroast from Waitrose, but they can also be found in M&S and other butchers listed in the Simply Beef & Lamb 'Find a Butcher' search.

Midweek #Miniroast Beef with Mango Chutney

This dish is based on a lamb recipe, but worked great with the beef. It's a great family dish and can be served on a platter, Jamie Oliver style, and everyone can tuck in!

Midweek #Miniroast Beef with Mango Chutney

Midweek #Miniroast Beef with Mango Chutney - serves 4/5

600g Beef miniroast
olive oil
salt & pepper 
3 tbsp good quality mango chutney

to serve
pilau rice
carrot salad
mini poppadoms
  • allow the beef to come up to room temperature for an hour or so before cooking
  • rub the beef with a little olive oil, salt & pepper & place into a small roasting dish
  • cook in a preheated 190C oven for approx 30 (for a 600g joint cooked med/rare)
  • remove from the oven and spoon the mango chutney over before returning to the oven for an additional 10 minutes, or until a thermometer reads 56 degrees C
  • allow to rest for 10 minutes before serving 
  • mix a little boiling water into the juices in your roasting dish & drizzle over the beef when serving
Spiced Carrot Salad - serves 4/5

handful of sultanas
3-4 large carrots, grated
tsp cumin seeds, ground
tbsp white wine vinegar
tbsp olive oil
fresh coriander, chopped
2 tbsp flaked almonds
  • add the sultanas to a a small bowl & cover with boiling water
  • soak for 10 minutes and then drain
  • add to a bowl with the freshly ground cumin, grated carrots, vinegar, olive oil, coriander & almonds, and mix well
Midweek #Miniroast Beef with Mango Chutney
Look how moist and tender that beef looks. If you're going to buy a good joint of meat, whether large or small, you really don't want to ruin it by overcooking it, and the best way to avoid that is by using an accurate and quick reading thermometer, like the Thermapen. This reading was taken just before the end of cooking time and I knew that it only needed a few more minutes before the beef reached the perfect temperature for us.
 photo thermapen_zpsymjlqsyn.jpg
Midweek #Miniroast Beef with Mango Chutney

Why wait until Sunday to have a roast! Make sure you look out for the Red Tractor quality mark when shopping for your Mini Roasts, which means it's traceable from the farm.

For more recipes visit Simply Beef & Lamb.

 photo red tractor_zpsflmdnkpo.jpg

post commissioned for Simply Beef & Lamb

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