Growing up we always had a Midweek Roast – it was a real treat in the middle of the week and I am delighted to be continuing that with my family.  This delicious Piri Piri Beef and Wedges is a delicious and flavourful meal with Maxi had on the table in under an hour.  A perfect midweek treat.

We were challenged by Red Tractor to produced a midweek mini roast as part of our cooking with kids series.  Maxi decided it was up for the challenge and prepared and cooked piri piri beef and wedges for us. I love introducing the boys to different types of meals and expanding their repertoire and this is a really impressive dish that once it is in the oven takes no looking after.   The piri piri glaze transforms the surface of the meat, but also becomes an amazing dressing and is made from store cupboard ingredients.

How to make Piri Piri Beef and Wedges

Preparation time:  10 minutes

Cooking time: 40-50 minutes (for medium)

Ingredients:

1 x 400-450g/14oz-1lb lean beef mini roast (we used a mini topside roasting roast)

• Salt and freshly milled black pepper

For the Piri-Piri Glaze:

• 30ml/2tbsp runny honey
• 15ml/1tbsp red wine or sherry vinegar
• 15ml/1tbsp rapeseed or olive oil
• 15ml/1tbsp sweet chili sauce
• 10ml/2tsp dried mixed herbs
• 5ml/1tsp ground paprika

Method:

 To prepare the glaze; in a small bowl mix all the ingredients together.  Preheat the oven to Gas mark 5, 190°C, 375°F.

Place the joint on a chopping board, make several slashes over the surface of the joint, season and brush with the glaze.  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.

Cut potatoes into wedges and toss in  2 tablespoons of rapeseed oil and put in a large roasting dish and into the oven for around 1 hour.

Remove the joint from the oven, transfer to a warm plate, cover and leave to rest for 5-10 minutes, 20 if time allows.

Slice the roast and serve with any pan juices, potato wedges and yogurt and sweet chili dip.

Maxi has just started Senior school and is really enjoying food tech and has recently covered food miles, so we had a great discussion about the Red Tractor mark and why it is important.  Being the grandson of a farmer he had already heard and seen the mark and knew why it was important that Animals are identifiable and traceable back to their farms of origin, and the beef and lamb produced meets standards of hygiene so that it is free from contamination and safe to eat.

The beauty of mini roasts is that they cook under the house.  Ideal for midweek, the mini roast is a popular choice when you want something easy, but satisfying but do not want any waste or have a large family to feed.  They are so versatile and can be used for a huge variety of recipes such as, Teriyaki beef with noodles or lamb with a delicious pistachio crust. You can find the mini joints in M&S, Waitrose and some Butchers. You can find your nearest store here. http://www.simplybeefandlamb.co.uk/find-a-butcher.

For everything you need to know about beef and lamb, more recipe ideas and information about Red Tractor beef and lamb, please visitwww.simplybeefandlamb.co.uk

This was a really big hit with the boys and was delicious.

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Piri Piri Beef and Wedges

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 9 minutes

Yield: 2/3

Ingredients

• 1 x 400-450g/14oz-1lb lean beef mini roast (we used a mini topside roasting roast)
• Salt and freshly milled black pepper
• For the Piri-Piri Glaze:
• 30ml/2tbsp runny honey
• 15ml/1tbsp red wine or sherry vinegar
• 15ml/1tbsp rapeseed or olive oil
• 15ml/1tbsp sweet chilli sauce
• 10ml/2tsp dried mixed herbs
• 5ml/1tsp ground paprika

Instructions

1. To prepare the glaze; in a small bowl mix all the ingredients together.
2. Preheat the oven to Gas mark 5, 190°C, 375°F.
3. Place the joint on a chopping board, make several slashes over the surface of the joint, season and brush with the glaze.
4. 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.
5. Remove the joint from the oven, transfer to a warm plate, cover and leave to rest for 5-10 minutes, 20 if time allows.
6. Slice the roast and serve with any pan juices, potato wedges and yogurt and sweet chilli dip.

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