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Before you jump to Tender Roast Beef, with Mustard and Cream Baked Leeks recipe, you may want to read this short interesting healthy tips about Finding Healthy Fast Food.
Almost every single “get healthy” and “weight loss” article you read will tell you to skip the drive through and make all of your meals yourself. This is really excellent information. But at times the last thing you want to do is make a whole dinner for yourself and your family. Once in a while you only want to pay a visit to the drive through while you are on your way home and end the day. There isn’t any reason that you shouldn’t be authorized to do this and not be tormented by guilt about slipping on your diet. This is because many of the popular fast food restaurants around are trying to “healthy up” their selections. Here’s how it is possible to eat healthfully when you are at a fast food restaurant.
Aim toward the side dishes. Not so long ago, the sole side dish item at a fast food restaurant was French fries. Now virtually all of the well-known fast food places have widened their menus. There are many salads available these days. You could get chili. You can get a baked potato. You can pick fruit. There are a lot of possibilities that don’t require eating anything deep fried. Instead of the pre-determined “meal deals” aim to build a meal consisting of side dishes. When you choose to do this you can keep your fat content as well as your calorie counts low.
Logic states that that one the simplest way to stay balanced is to bypass the drive through and never eat fast food. Most of the time this is a good concept but if you make beneficial choices, there is no reason you can’t visit your drive through once in a while. Sometimes what you require most is just to have somebody else do the cooking. There isn’t any reason to feel terrible about going to the drive through when you make healthful decisions!
We hope you got insight from reading it, now let’s go back to tender roast beef, with mustard and cream baked leeks recipe. To make tender roast beef, with mustard and cream baked leeks you only need 18 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to cook Tender Roast Beef, with Mustard and Cream Baked Leeks:
- You need 750 grams nice beef joint
- Provide 2 carrots
- You need 2 stick celery
- Provide 1 bay leaf
- Use 1 sage
- Provide 1 thyme
- Prepare 1 rosemary
- Take 3 large leeks
- Provide 250 ml milk
- Use 25 grams flour
- You need 25 grams butter
- Use 100 grams cheddar
- Prepare 25 grams hard cheese
- Prepare 1 1/2 tbsp wholegrain mustard
- Get 1 tsp English mustard
- Prepare 1 cup breadcrumbs
- You need 2 bay leaves
- You need 1 cornflour
Steps to make Tender Roast Beef, with Mustard and Cream Baked Leeks:
- Set the oven to around 220c.Chop up the carrots, celery and 2 bay leaves and dress with a very little oil, in a roasting tray. Stick this in the oven while you prepare the meat.
- Rub the meat with a tiny bit more oil and then rub over a mix of a little sage, rosemary, thyme, salt, and pepper. Gentle with these, you want background flavour- cook the beef right and that should be the main event. Stick this in the roasting tray and cook at 220c for about 20 minutes, till the outside is looking cooked.
- Put the temperature down to 125c. Should be about 35 minutes, plus 35 for every 500g. As with all roasts, better to do it by temperature. 50c is rare, 65c medium and anything over that you’re reading the wrong blog. So you have time now.
- Chop up the leeks, and put them in a pan of cold water. Bring this to the boil for three minutes then drain in a colander, rinsing with cold water to stop the cooking process.
- To make the sauce, start by making a simple white sauce, by bringing the milk, butter and flour to the boil, stirring constantly. When it comes to the boil, simmer for 2 minutes then remove from the heat. Add 100g of the cheese while it’s still hot enough to melt it, then stir in the mustards and a little salt and pepper.
- Put the leeks in a medium ovenproof dish, pour over the sauce, then sprinkle the remaining cheese and the breadcrumbs on top.
- You should bake this about 15 minutes before your meat is finished, turning the heat up to about 200c when you remove the meat to get the top a nice golden brown.
- Get the roasting tray and remove the carrots and leeks and bay leaf with a slotted spoon- these are aromatics, to add flavour to the meal, so you don’t need to eat them, but sometimes they come out lovely, and make a nice side. You should have a bunch of scud and burned bits in the bottom of the tray- these can be used to make an amazing, flavourful gravy. Simply but the tray on a hob, add about half a pint of beef stock and a teaspoon of cornflour, and boil it down, scraping up the burnt bits and stirring as you go till it reaches a nice consistency. If you like your gravy thin, don’t use cornflour, if you like it as a lump of beefy jelly, add a tablespoon, but make sure you cook it out, or it will taste floury and horrible.
- Serve it all up, with some greens because you need your five a day (I went with steamed kale, dressed with a little salt to take away the bitter tang) eat it all up, and bear in mind that that much leek and cream may cause a little post roast flatulence!
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