It’s quite tough being a single parent, for many reasons. The whole “having to do it all” thing can be… somewhat tiring (to say the least). So I often look for shortcuts in life that can save me time and, more importantly, energy. #notgettinganyyounger
I love cooking but, as you know, I’m also trying to eat healthily, particularly Monday to Friday. But it’s SO hard thinking how to make meals more interesting for Dexter and I when time is so limited and there is only my imagination to draw on.
But I have found a solution. Or rather, Red Tractor have! They got in touch with me and suggested I try out a mid-week mini roast … with a twist.
Now we all love a roast dinner, am I right? But I tend to cook roasts the same way, every time, so a delicious meal like a roast can get a little boring. So here’s what Red Tractor has come up with – Beef Mini Roast with Horseradish, Lemon and Honey.
Just a quick word about what I mean when I say ‘Red Tractor’, in case you didn’t know. You’ll see the Red Tractor mark on your meat when in the supermarket and it indicates that you are buying farm assured quality meat. (You can see it on the packet of beef I bought in the photo above.) All beef and lamb carrying the Red Tractor logo can be traced back to the farms the livestock came from and you can be assured that the farmers and suppliers who produce beef and lamb for both schemes meet comprehensive standards covering hygiene, safety, environmental protection and animal welfare at every stage from farm to fork.
The dressing I used to coat my beef before I cooked it, will have to be synned, but the syns are minimal, it’s all detailed below and the piece of meat I bought, although it says it feeds two people, will actually feed both us both for two days, so the syns are barely worth counting to be honest.
Preparation time: 5-10 minutes
Cooking time: 40-50 minutes (for medium)
1 x 400-450g Red Tractor beef mini roast (I used beef silverside)
10ml/2tsp runny honey (mine came from Valencia don’tcha know!)
10ml/2tsp prepared horseradish sauce
Grated zest of 1 lemon
Salt and freshly milled black pepper
- Preheat the oven to Gas mark 5, 190°C, 375°F.
- In a small bowl mix together the honey, horseradish sauce, lemon zest, salt and pepper and oil.
- Place the joint on a chopping board, make several slashes over the surface, season and spread with the honey and lemon mixture. Transfer to a roasting rack in a medium non-stick roasting tin and roast for 40-50 minutes (for medium). Cover with foil if browning too quickly.
- Remove the joint from the oven, transfer to a warm plate, cover and leave to rest for 5-10 minutes, 20 minutes if time allows.
I bought a silverside joint of meat, but they also had brisket available, although I couldn’t find any topside in my local supermarket. The cooking instructions said to cook the meat for 30 minutes and after that amount of time, I cut through it and it was slightly pink in the middle – perfect. I left it to rest whilst I cooked my Healthy Roast Potatoes, and you can find the recipe for those HERE.
Another way I saved time, because it’s mid-week, not the weekend, was to buy pre-prepared vegetables – I wouldn’t normally buy them because they are a little more expensive, but my local supermarket was offering 3-for-2 packets of vegetables and I was happy to pay that price, also because all the food I bought will actually cover us for two dinners each, therefore the cost per person is pretty low.
After I cooked the beef, and let it rest, I made some gravy. I had used a couple of onion halves as a trivet for the beef, and put the pan full of meat juices and cooked onions, over a low heat … added some gravy granules, hot water, Worcestershire Sauce, salt and pepper, and cooked it all through. Took me 5 minutes and it was delicious! You could really taste the sauce I had coated the beef in, so it had a hint of lemon, horseradish and honey. Yum!
This is the first time I have ever coated meat in anything other than salt and pepper and it is definitely something I will experiment with from now on because the meat was absolutely delicious. All the accompaniments are lovely of course, especially my Healthy Roast Potatoes, but the meat was really tasty.
I always look for the Red Tractor mark when choosing meat, and would encourage you to as well. And also check out the other recipes above, I think I’m going to work my way through them!
This whole meal took me less than an hour to prepare, cook and serve, but that’s because I did the roast potatoes from scratch. If you used frozen ones, you could cook the whole meal in half an hour, give or take 10 minutes.
Let me know how you get on, what you chose to try, and I’d especially love to see some photos of your dinners for a little inspiration.