Carrot & Coriander Fritters with Halloumi & Sweet Lemon Dressing

This is a pretty but complex little number: by turns salty, crisp, hot, sour, yielding and sweet. It will serve three as a swift starter or two as summery supper. Make the preparation even quicker by mixing the dressing in advance, so you have it ready in the refrigerator

INGREDIENTS

• 250g halloumi
• 4 large carrots, coarsely grated or shredded
• 5 spring onions, finely sliced
• Small bunch of coriander, leaves chopped
• 1 tbsp coriander seeds, toasted and crushed
• 20g gram or chickpea flour (or plain flour)
• 2 eggs, beaten

Method

1. Coarsely grate 50g of the halloumi and add to the carrots in a mixing bowl. Slice the remaining halloumi and set aside.
2. Add the remaining fritter ingredients to the mixing bowl, season with pepper and just a little salt and mix well. Form into 12 round cakes, flattening them with your hand, and lay out on a tray. If you have time, chill for 30 minutes to firm them up.
3. Heat the olive oil in a pan and fry the cakes for a couple of minutes on each side until golden. Remove to a plate and keep warm in a low oven while you fry the halloumi for a minute or 2 on each side. You won’t need any extra oil for this. When done, the cakes should be crisp and golden.
4. Layer the fritters and halloumi slices on serving plates with the rocket, and drizzle with the sweet lemon dressing.

*To make 100ml sweet lemon dressing, combine ½ crushed garlic clove, 1 tbsp mild honey, 1 tsp wholegrain mustard, finely grated zest and juice 1 lemon and 90ml olive oil.

Buttery chilli prawns

Spicy seafood is a really versatile dish for sharing - make sure there's plenty of bread for the juices 

Ingredients

Serves 2

• 1 oz butter
• 2 tbsp olive oil
• 3 garlic cloves , finely chopped
• 1 red chilli , seeds left in and finely chopped
• 1/2 tsp sweet paprika
• 12-20 large raw king prawns with shells
• juice 1 lemon , plus a few slices for a finger bowl
• ½ x small bunch parsley , roughly chopped
• small loaf crusty bread , warmed to serve

Method

1. Melt the butter and oil together in a frying pan. Add the garlic, chilli and paprika, then fry for 1-2 mins until starting to turn golden. Turn up the heat, throw in the prawns and fry for a few mins, stirring, until all the prawns turn pink. Take off the heat, season and stir in the lemon juice and parsley.
2. Add some lemon slices to a finger bowl of warm water, grab a bowl for the shells, then dig straight in with your fingers and hunks of crusty bread.

Chicken with crispy Parma ham

A delicious low-fat dish in just 30 minutes, perfect if friends drop by midweek

Ingredients

Serves 4

• 16 oz new potatoes , halved if large
• 8 oz runner beans , trimmed and sliced
• 4 skinless chicken breasts
• 1 tbsp olive oil
• 4 slices Parma ham
• 1 garlic clove , crushed
• juice 1 lemo

Method

1. Cook the new potatoes in boiling salted water for 10-15 mins, until just tender, adding the green beans for the final 2 mins. Meanwhile, put each chicken breast between two sheets of cling film and bash them with a rolling pin until they’re about 1cm thick. Season.
2. Heat a large frying pan and add the Parma ham. Cook for 2 mins, until crisp. Drain on kitchen paper. Add the oil to the pan and add two of the chicken breasts. Cook for 3 mins each side, transfer to a plate and keep warm. Cook the other two breasts in the same way.
3. Remove the pan from the heat and add the garlic and lemon juice. Toss in the drained beans and potatoes and crumble in the Parma ham. Divide the chicken and veg between four plates.

Moroccan mushrooms with couscous

This on is for my veggie friends, who indeed are fabulous cooks themselves!

 This filling Moroccan meal is packed full of vitamins and vegetables 

Ingredients

Serves 4

• 1 red onion , sliced
• 1 tsp olive oil
• ½ tsp ground cinnamon
• 1 tsp ground cumin
• 11 oz mushrooms , quartered
• 14 oz can chopped tomatoes
• 14 oz can chickpeas , rinsed and drained
• 1 tsp clear honey
• 6 oz couscous
• 2 oz soft dried apricots , diced handful flat-leaf parsley , roughly chopped

Method

1. Fry the onion in the oil for 6 mins until softened. Add the cinnamon and cumin and cook for 1 min, stirring. Add the mushrooms, cook for 2 mins, then stir in the tomatoes, chickpeas and honey. Season and simmer for 7-8 mins.
2. Meanwhile, mix the couscous with the dried apricots and some seasoning in a bowl. Pour over 250ml boiling water, stir to mix, then cover. Leave to stand for 7 mins or until softened. To serve, fluff up with a fork, stir in the parsley and top with the mushroom mixture. Great served with some green beans.

Chicken Feuilletes

This is good, homely, comfort food but, served in individual portions, it's elegant enough to serve at a supper party. It's also incredibly easy to make, especially if you use fresh or frozen bought puff pastry.

Ingredients
For the filling:
1 lb (450 g) boneless, skinless chicken thighs
1 oz (25 g) butter
1 small onion, finely chopped
6 rashers dry-cure streaky bacon, rind removed, cut into 1/4 inch (5 mm) strips
1 oz (25 g) flour
10 fl oz (275 ml) chicken stock
2 oz (50 g) chestnut mushrooms, finely sliced
2 fl oz (55 ml) creme fraiche or double cream
11/2 tablespoons finely chopped fresh parsley
salt and freshly milled black pepper
For the pastry:
9 oz (250 g) block of fresh or frozen and defrosted puff pastry
2 large egg yolks, beaten Method First of all, you need to trim the chicken into even-sized pieces - roughly 1/2 inch (1 cm) cubes. Then melt the butter in a medium, deep-sided frying pan and fry the chopped onion over a medium heat until it has turned pale gold - about 4 minutes. Then, using a draining spoon, remove it to a plate. Now turn the heat up to high and add the strips of bacon and fry these, tossing them around a few times, for about 4 minutes, until they are really crisp. After that, transfer the bacon to join the onion on a plate and start to fry the chicken in the bacon fat. You'll need to do this in three batches, and each batch should take about 3-4 minutes to turn golden on all sides. Now return the onion and bacon and all the chicken to the frying pan. Then, using a wooden spoon, and keeping the heat at medium, sprinkle in the flour and stir it in to soak up all the juices. After that, add the chicken stock a little at a time, stirring as you add until all the stock has been incorporated. Then, as it comes to simmer, it will have thickened to a creamy sauce. At this stage, add the mushrooms, season well and then let it simmer at the lowest possible heat, uncovered, for 30 minutes, giving it a stir from time to time. Then, finally, stir in the creme fraiche or cream and the parsley, taste to check the seasoning and then leave it aside until it is completely cooled. Chill in the fridge. All this can be done well ahead of time, but when you want to make the feuilletes, pre-heat the oven to gas mark 6, 400F (200C). Allow the pastry to come to room temperature - this will take about 10 minutes, then roll it out until it measures 16 x 16 inches (40 x 40 cm) and then trim it to give four 7 x 7 inch (18 x 18 cm) squares. Gather up the trimmings and reserve these until later. Now divide the cold filling among the four pieces of pastry, placing it in the centre. Next, brush the edges with the beaten egg yolk, pull up the opposite corners to meet in the centre so that what you have is in fact an envelope. Then pinch the seams together carefully, as you don't want them to burst open. Now make a small hole in the centre of each one to allow the steam to escape, then re-roll the pastry trimmings quite thinly and cut them into leaf shapes, making veins in the leaves with the back of a knife. Then arrange the leaves to decorate the parcels. You can make the feuilletes up to this stage well in advance and chill them. Either way, they will need to go on a greased baking sheet, then brush the whole lot thickly with beaten egg yolk and bake on a high shelf in the oven for 20-25 minutes or until they are a rich golden brown. All this needs is a lightly cooked green vegetable or a salad.

Homemade chicken nachos

A tasty Snack great for these lovely summer evenings in the Garden enjoy with a Margarita or three!!

Ingredients

Serves 4

• plain corn tortilla chips
• 2 cooked chicken breasts , shredded into small pieces
• 6 spring onions , thinly sliced
• Red Leicester cheese, grated
• 1 small jar red or green sliced pickled jalapeño peppers
• small bunch coriander , leaves roughly chopped
• your choice of salsa , hot pepper sauce (like Chipolte Tabasco), crème fraîche, guacamole or extra jalapeños, to serve

Method

1. Heat oven to 200C/180C fan/gas 6. Layer up the tortilla chips in an ovenproof dish or baking tray with the chopped chicken, spring onions, cheese and pickled jalapeños. Bake for 8 mins or until the cheese is melted.
2. To serve, sprinkle with the coriander and eat with your favourite accompaniments.

Haddock & spinach cheese melt

A low-fat, hearty fish supper that uses just five ingredients. Try serving with creamy mashed potatoes

5 ingredients, 5 minutes prep & 25 minutes to cook - easy!

Ingredients

Serves 2

• 7 oz baby spinach
• 3 oz low-fat soft cheese
• 2 x 140g/5oz pieces skinless haddock
• 1 large tomato , sliced
• 2 tbsp grated Parmesan

Method

1. Heat oven to 200C/180C fan/gas 6. Pile the spinach into a large pan over a medium heat, turning it over and over until wilted. Remove from the heat and drain off the excess liquid.
2. Mix spinach with the soft cheese, then place in the bottom of a small baking dish and sit haddock pieces on top. Lay sliced tomatoes on top of the fish and sprinkle with the Parmesan. Bake for 15-20 mins (depending on thickness of the haddock), or until the fish flakes easily.

Buttery chili prawns

Spicy seafood is a really versatile dish for sharing - make sure there's plenty of bread for the juices - as a starter to share, light lunch or snack a great tasty dish 

Ingredients

Serves 2

• 1 oz butter
• 2 tbsp olive oil
• 3 garlic cloves , finely chopped
• 1 red chili , seeds left in and finely chopped
• 1/2 tsp sweet paprika
• 12-20 large raw king prawns with shells
• juice 1 lemon , plus a few slices for a finger bowl
• ½ x small bunch parsley , roughly chopped
• small loaf crusty bread , warmed to serve

Method

1. Melt the butter and oil together in a frying pan. Add the garlic, chili and paprika, then fry for 1-2 mins until starting to turn golden. Turn up the heat, throw in the prawns and fry for a few mins, stirring, until all the prawns turn pink. Take off the heat, season and stir in the lemon juice and parsley.
2. Add some lemon slices to a finger bowl of warm water, grab a bowl for the shells, then dig straight in with your fingers and hunks of crusty bread.

We used sun dried tomato & Rosemary Ciabatta - delicious  

Warm salmon nicoise a sensational twist on classic French tuna salad, try this warm salmon nicoise.

I have this dish on our new summer menu in our restaurant www.greenhousebrasserie.com and it was an instant hit out selling all other dishes - give it a try I think you might agree!




Ingredients 

• • • 12 quail eggs 1.6kg skinless salmon fillet, pin-boned1/2 cup (125ml) extra virgin olive oil250g punnet cherry tomatoes, halved300g baby kipfler potatoes, peeled, cooked until tender, cooled1 tbs lemon juice1 cup (250ml) good-quality tomato pasta sauce (see note)300g green beans, trimmed, blanched, refreshed1 red onion, thinly sliced1/2 cup (90g) nicoise olives (see note)1/4 cup finely chopped flat-leaf parsley
      Method
      1. 1. Preheat the oven to 120°C and line a roasting pan with baking paper.
         2. 
            
            Place the quail eggs in a pan of cold water over medium heat. Bring to a simmer and cook for 2-3 minutes for soft-boiled. Drain and refresh under cold water, then set aside.
         3. 
            
            Place the salmon in the roasting pan, season and drizzle with 2 tbs oil. Place the tomatoes on a baking tray, drizzle with 2 tbs oil and season. Bake the salmon and tomatoes for 20-25 minutes until the salmon is medium-rare and the tomatoes have wilted slightly.
         4. 
            
            Meanwhile, cut the potatoes into 5mm-thick slices and set aside. Peel the quail eggs and halve. Set aside. Combine lemon juice with remaining 2 tbs oil and season. Set dressing aside.
         5. 
            
            Place salmon on a platter, spread over pasta sauce and season. Scatter with eggs, potato, beans, tomatoes, onion, olives and parsley. Drizzle with dressing and serve.
            
            
            Simply delicious summer meal 

Gorgeous dinner of porchetta stuffed with wild mushrooms, celeriac mash & gravy

This is a bit of a special weekend dinner,but worth the time & trouble and a sure winner with your guests. This recipe serves 10. 

Serves 10

Ingredients

• For the stuffed porchetta:

  1 large handful mixed wild mushrooms (such as shiitake, field mushrooms and oyster)

• olive oil
• 1 small bunch fresh thyme, leaves picked
• 2 bulbs garlic, cloves of 1 bulb peeled and finely sliced
• 1 knob butter
• zest of 2 lemons
• sea salt
• freshly ground black pepper
• a few slices stale bread, roughly torn
• 3 kg higher-welfare pork loin, boned, skin off, belly on
• 2 tablespoons fennel seeds
• 2 sticks celery, washed and roughly chopped
• 2 carrots, washed and roughly chopped
• 1 onion, peeled and roughly chopped
• 1 small wineglass cider
• 1 tablespoon flour
• 565 ml organic chicken or vegetable stock

• For the mash

• 1 kg celeriac
• 500 g potatoes
• 1 knob butter
• 150 ml milk
  
  

  Method

  Preheat your oven to its highest setting. Tear or roughly chop your mushrooms – thick, thin and wonky, it doesn't matter, you want it chunky and rustic. Heat a large frying pan over a medium heat, add a lug of olive oil, the thyme leaves and mushrooms, and toss around a bit. Next, add the sliced garlic and knob of butter. Fry everything off for about 10 minutes until the mushrooms are browning a little around the edges. Add the lemon zest with a good pinch of salt and pepper, then remove to a bowl and let it cool. Once cool, add the bread and toss together.
  
  Now turn your attention to the pork. Lay the loin and belly on a board, fatty-side down, and use a knife to make a little pocket between the loin and the belly meat. Stuff the cooled mushroom mixture into the pocket, then season well all over with salt and pepper. If you've got any garlicky, thyme and lemon juices left in the pan, pour these over the pork for some wonderful added flavour. Rub all the seasoning and juices into the pork.
  
  Roll the belly around the loin and tie it tightly with 5 or 6 pieces of string to keep it all in place. If your butcher gave you the bones, scatter them around the bottom of an appropriately sized roasting tray – you want the pork to sit quite snugly in the tray - and put the meat on top. Place in the oven and immediately turn it down to 180°C/350°F/gas 4 so the meat cooks through nice and evenly. This is a good time to get the crackling ready for the oven, so score the skin with a small sharp knife to open it up for seasoning. Bash up the fennel seeds and salt in a pestle and mortar, rub a generous amount of this into the skin and place it on a baking tray.
  
  After the meat has had an hour in the oven, take it out and add the chopped vegetables and remaining bulb of garlic to the tray, roughly broken apart into unpeeled cloves. Pour in the glass of cider and give the tray a shake to coat everything. Put it all back in the oven to cook for another hour. The crackling can also go in at this point.
  
  Before the second hour is up, put a large pan of salted water on to boil. Peel and cut the celeriac and potatoes into even-sized chunks, then boil for 12 to 15 minutes until soft and ready to mash. Drain and let them steam-dry, then return to the pan with a good knob of butter, some seasoning and the milk. Mash until smooth, adding a splash more milk if you need it. Cover and keep warm until ready to serve.
  
  When the pork is ready, remove it from the oven on to a plate and cover with tin foil, so it can rest for about 20 minutes while you crack on with the gravy. You'll have some nice roasted root veg and sticky goodness left in the bottom of the tray. Pour or spoon off the excess fat in the tray, then place it over a very low heat and pour in the stock a little at a time (you may not need to use all of it), using a potato masher as you go to mash up all the vegetables. Keep stirring to make sure you get all the lovely sticky brown bits off the bottom of the tray. Add the flour and keep reducing the gravy down until you get the consistency you like. Pass the gravy through a sieve to get rid of any lumps, then serve with the warm mash, stuffed pork and beautiful crackling.

Chicken saltimbocca with basil mash

A delicious combination of ham, basil and chicken which is easy to make and low fat 

Ingredients

Serves 2

• 2 skinless chicken breast fillets
• 2 large basil leaves
• 2 slices prosciutto
• 1 tbsp olive oil
• 2 tbsp Marsala
• 31/2 fl oz chicken stock
• 2 lb potatoes , cut into large chunks
• 2-3 tbsp milk
• 1 tbsp grated Parmesan
• 1-2 tbsp chopped basil

Method

1. Make the mash: boil the potatoes in salted water for 15-20 mins until tender. Drain and mash well. Stir in the milk, then the Parmesan and basil. Season with black pepper and keep warm.
2. Meanwhile, sit the chicken breasts on a board and cut through them horizontally leaving one side attached. Open them up like a book and lay a basil leaf on top of each, topped with a slice of prosciutto. Secure with a cocktail stick.
3. Heat the oil in a large, non-stick frying pan and add the chicken breasts, hamside down. Cook for 2-3 mins until golden, then turn over and cook for 2 mins more. Pour over the Marsala and allow to bubble for 1 min. Add the stock and simmer for 5 mins until the chicken is cooked. Lift the chicken out, cover to keep warm, then boil the pan juices to reduce a little. Serve with the basil mash and a green salad on the side, if you like.

Beer and Lime Marinated Chicken Fajitas

Simple

Tonight’s dinner was these delicious marinated chicken fajitas. To be honest I did not measure my ingredients for my marinade, this allows you to season according to your flavor preferences. A quick stir-fry for the meat and veggies allows these fajitas to be done in a matter of minutes. I served my fajitas without a tortilla (to save some calories), black beans and yellow rice. It was a very filling meal with less than 245 calories! As a bonus, this entire meal comes together in less than 30 minutes.

BEER AND LIME MARINATED CHICKEN FAJITAS
123 calories per serving (Serves 4)
1 whole chicken boneless skinless chicken breast
cumin
seasoning salt
coriander
onion powder
garlic powder
lime juice
1/2 bottled beer



1 T vegetable oil, divided
1 medium size orange pepper
1/2 medium red onion

Trim chicken breasts of any fat and slice thinly. Put into a dish to marinate. Add seasonings, lime juice and beer. Stir. Allow to marinade 15 minutes. Thinly slice onion and pepper, set aside.
Heat wok over high heat. Add 1/2 T oil to wok, stir-fry onion and pepper for 5 minutes. Remove to separate dish. Add 1/2 T oil to wok, stir-fry chicken for 5 minutes. Discard marinade. Add onions and peppers to chicken and combine for 1-2 minutes. Serve as you wish. ENJOY!

Linguine with prawns, spring greens & chilli

Fire up your seafood linguine with some garlic and red chili - it's low in fat and has a low Gi too!

Ingredients

Serves 2

• 8 oz linguine
• 8 oz spring greens , trimmed and chopped
• olive oil
• 1 garlic clove , crushed
• 8 oz raw peeled prawns (frozen are good for this, thaw them first)
• 1 red chili , finely sliced

• Method

  1. Cook the linguine following packet instructions. Add the spring greens to the pasta for the last 3 minutes of cooking and drain. Heat a little oil in a small pan, add the garlic, prawns and chili and toss together, season well. Once the prawns are cooked, divide the pasta and greens between 2 bowls and spoon them on top

Quick prawn, coconut & tomato curry

Make curry in a hurry with this speedy recipe - a fragrant spice pot ready in half an hour 

Make double and freeze half for another midweek supper. 

Ingredients

Serves 4

• 2 tbsp vegetable oil
• 1 medium onion , thinly sliced
• 2 garlic cloves , sliced
• 1 green chilli , deseeded and sliced
• 3 tbsp curry paste
• 1 tbsp tomato purée
• 7 fl oz vegetable stock
• 7 fl oz coconut cream
• 12 oz raw prawns
• coriander sprigs and rice, to serve

Method

1. Heat the oil in a large frying pan. Fry the onion, garlic and half the chilli for 5 mins or until softened. Add the curry paste and cook for 1 min more. Add the tomato purée, stock and coconut cream.
2. Simmer on medium heat for 10 mins, then add the prawns. Cook for 3 mins or until they turn opaque. Scatter on the remaining green chilies and coriander sprigs, then serve with rice.

• Cook 20 mins
• Prep 10 mins
• Freezable

Nutrition per serving

335 kcalories, protein 19.0g, carbohydrate 7.0g, fat 26.0g, saturated fat 16.0g, fibre 1.0g, salt 1.03g.

Duck breast with spiced red wine and orange sauce

Make this special dish a part of an indulgent weekend lunch/dinner perfect for friends.

• Ingredients

• 6 duck breasts (see note), skin scored
• 2 eschalots, finely chopped
• 300ml dry red wine
• Grated zest and juice of 2 oranges, plus 2 oranges, segmented
• 2 tbs spiced redcurrant jelly (see note), plus extra to serve
• 1/3 cup (80ml) demiglaze (see note)
• 1 tbs extra virgin olive oil
• 2 tsp red wine vinegar
• Flat-leaf parsley sprigs, to serve
  
  

  Step 1

1. Preheat the oven to 200°C. Season the duck with salt and black pepper.
2. Step 2
   Place a non-stick frypan over low heat, then cook the duck, skin-side down, for 5-6 minutes until golden and most of the fat has rendered. Transfer to a baking tray, then roast for 5-6 minutes for medium-rare, or until cooked to your liking. Rest, covered, for 5 minutes.
3. Step 3
   Meanwhile, drain all but 1 tablespoon of fat from the pan. Add the eschalot and cook over medium heat for 2 minutes, or until soft. Add wine and allow to bubble for 3-4 minutes until reduced by half.
4. Step 4
   Add orange zest and juice, then allow to bubble for a further 3-4 minutes until reduced by half again. Stir in the jelly and demiglaze, then simmer for 2-3 minutes, stirring, until thickened.
5. Step 5
   Place orange segments in a bowl and toss with oil and vinegar. Season with salt and freshly ground black pepper.
6. Step 6
   Slice the duck, then divide among plates. Top with orange segments and parsley sprigs, then drizzle with the red wine sauce and serve with extra jelly.

Lemony Pea & Rocket Risotto with Fresh Salmon

Add some tang to your salmon with this lemon and rocket recipe.

Serves 2

Ready in 35 minutes

INGREDIENTS

• 40g butter
• 1 onion, chopped
• 200g risotto rice
• 100ml white wine
• Finely grated zest of 1 lemon
• 750ml-1 litre hot vegetable stock
• 100g frozen peas
• 50g bag wild rocket leaves
• 25g Parmesan, grated, plus shavings to serve
• 2 fresh MSC certified pacific or organically farmed salmon, tilapia or trout fillets *

METHOD

How to make lemony pea risotto with salmon

1. Melt half the butter in a medium pan. Add the onion and cook over a medium heat for 5 minutes. Stir in the rice and cook for 1 minute then add the wine and lemon zest. Bubble, stirring, until the wine has evaporated.

2. Add a ladleful of hot stock and cook, stirring occasionally, until it has been absorbed. Continue to add stock, a ladleful at a time, until the rice is just tender - about 20 minutes. Add the peas with the last ladlefuls. Before serving, stir in the remaining butter, most of the rocket and the grated Parmesan. Season.

3. Meanwhile, heat a non-stick frying pan and cook the salmon for 2-3 minutes on each side. Spoon the risotto into 2 bowls, top with the salmon and season. Garnish with the remaining rocket and Parmesan shavings.

Tip: Stirring butter and Parmesan into the risotto before serving gives it a creamy texture that complements the lemon.

Pancetta-wrapped salmon with griddled asparagus and lime crème fraîche recipe

This salmon recipe is ideal if you're entertaining because it looks the height of sophistication but won't break the bank.

Ingredients

1. 2 bunches English asparagus, woody ends removed
2. 2 tbsp olive oil
3. 4 skinless salmon fillets
4. 8 pancetta rashers
5. 100ml crème fraîche
6. 2 tbsp mayonnaise
7. Grated zest of 1 lime and juice of ½

Method

1. 1. Preheat the oven to 220°C/fan200°C/gas 7. Place the asparagus in a shallow roasting tin and toss with half the olive oil. Season well and roast in the oven for 5 minutes.
2. 2. Meanwhile, season each salmon fillet, wrap in 2 pancetta rashers and brush with the remaining olive oil. Once the asparagus has been cooking for 5 minutes, remove from the oven and place the salmon on top. Return to the oven for a further 8-10 minutes until the salmon is just cooked and the pancetta is crisp.
3. 3. Mix together the crème fraîche and mayonnaise, then stir through the lime zest and juice. Season and serve with the asparagus and salmon.

Nutritional info

Per serving: 630kcals, 50.7g fat (15.6g saturated), 41.1g protein, 2.2g carbs, 2g sugar, 1.9g

Herbed Beef Tenderloin Recipe

Cooking on the grill or BBQ has always been one of my favorite hobbies. This recipe is a popular choice for my family's Sunday Lunch (perhaps in the Garden!) or our special birthdays or Fathers Day is next weekend why not try this one for the Old Man! I like to serve tenderloin with baked potatoes and homegrown vegetables.

• Prep: 5 min. + marinating Grill: 30 min. + standing
• Yield: 12 Servings

53035

Ingredients

1 beef tenderloin roast (4 to 5 pounds)

• 1/2 cup olive oil
• 2 green onions, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon each dried basil, thyme and rosemary, crushed
• 1 tablespoon balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 1 teaspoon pepper

Directions

• Place tenderloin in a large resealable heavy-duty plastic bag. In a bowl, combine the remaining ingredients; pour over meat. Seal bag and turn to coat; refrigerate overnight.
• Prepare grill for indirect medium-hot heat, using a drip pan. Drain and discard marinade from beef. Place beef over the direct heat. Grill, covered, over medium-hot heat for 10-15 minutes or until beef is browned, turning frequently. Move beef to indirect side of the grill. Cover and grill for 20-25 minutes longer or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes before slicing. Yield: 12 servings.