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Beef mini-roast with a chutney and coriander glaze

Beef mini roast with a chutney and coriander glaze is on offer from resident cook Nigel Barden in this week's Foodie Thursday. Plus Jack Savoretti performs a live number from the Cheltenham Jazz Festival.

1 hour, 55 minutes

Last on

Thu 27 Apr 2017 17:05

Music Played

  • Supergrass

    Alright

    • The Best Pub Jukebox In The World (V).
    • Virgin.
  • Paul Weller

    Long Long Road

    • (CD Single).
    • Parlophone.
  • Three Dog Night

    Joy To The World

    • 25 Years Of Rock 'N' Roll 1971.
    • Connoisseur Collection.
  • Everything but the Girl

    Missing (Todd Terry Remix)

    Remix Artist: Todd Terry.
    • Passion (Various Artists).
    • Universal.
  • Neil Young

    Heart Of Gold

    • Neil Young - Decade.
    • Reprise.
    • 4.
  • Lindsey Buckingham & Christine McVie

    In My World

    • Lindsey Buckingham/Christine McVie.
    • East West.
  • The New Seekers

    I'd Like To Teach The World To Sing (In Perfect Harmony)

    • 70's Number Ones Vol 2.
    • Old Gold.
  • Daft Punk

    Get Lucky (feat. Pharrell Williams)

    • (CD Single).
    • Columbia.
    • 1.
  • James Blunt

    Bartender

    • (CD Single).
    • Atlantic.
  • The Hollies

    He Ain't Heavy, He's My Brother

    • The Hollies.
    • EMI.
    • 4.
  • Marti Pellow

    Mysterious

    • (CD Single).
    • Arctic Poppy.
  • Billy Swan

    I Can Help

    • Billboard Top Rock n Roll Hits - 1974.
    • Rhino.
  • Bruce Springsteen

    Dancing In The Dark

    • Bruce Springsteen - Greatest Hits.
    • Columbia.
  • Imelda May

    Should've Been You

    • (CD Single).
    • Decca.
  • Carlene Carter

    Every Little Thing

    • Carlene Carter - Little Love Letters.
    • Giant.

Beef Mini Roast with a Chutney and Coriander Glaze

by Simply Beef and Lamb

 

Serves 2-3

Prep time: 10 minutes

Cooking time: 35-40 minutes

 

Ingredients:

1 x 350-400g/12-14oz beef mini roast (Nigel used beef topside)

Salt and freshly milled black pepper

5ml/1tsp coriander seeds, crushed

1 whole garlic bulb, unpeeled and broken into cloves

2 red onions, peeled and cut into quarters

15ml/1tbsp rapeseed oil

30ml/2tbsp fruit chutney

30ml/2tbsp freshly chopped coriander leaves

 Method:


Preheat the oven to Gas mark 5, 190°C, 375°F. 

Place the joint on a large chopping board.  Make several incisions over the joint. Season on both sides and coat in the crushed coriander seeds.

 Put the onion and garlic on the base of a non-stick roasting tin, drizzle with the oil, position the beef on top and open roast for 30 minutes, basting occasionally with any meat juices.  In a small bowl mix the chutney and coriander together. 

Remove the tin from the oven and brush the beef with the chutney and coriander glaze. Return to the oven for a further 5-10 minutes. Slice the beef and serve with the garlic, red onions and cheesy potatoes.

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