November 1 2014 Latest news:
Friday, April 25, 2014
Meat lovers, rejoice! Great British Beef Week 2014 is here. Beginning on St George’s Day, April 23rd, the meaty-filled week is due to finish on May 3rd. So why not celebrate the quality, versatility and nutritional benefits of British beef with our Great British Chef’s recipes?
• The UK is the fourth largest producer of beef in Europe, but production has fallen by around 4% in recent times.
• The French nickname for the British is les rosbifs (The Roast Beefs), which was originally used as a gastronomic term, referring to the English style of cooking beef.
• A group of 12 or more cows is called a flink.
• Cows can be identified by their noseprints.
• In Paris in 1740 a cow was hanged in public following its conviction for sorcery - unbelievable, I know.
From large roasting joints for Sunday lunch to burgers on a barbeque, we Brits love our beef - and it’s no wonder!
Not only does it have one of the highest nutrient concentrations - perfect for children and teenagers in preventing iron deficiency - but beef herd also make up an important part of the character of British agriculture by utilising grassland which wouldn’t be suitable for many other enterprises.
So what better excuse than to tuck into some tender British beef with these three succulent recipes?
There’s Geoffrey Smeddle’s Poached beef fillet with a salsa verde twist. Or if you want to take advantage of one of the warmer spring days, you could have a go at this excellent Beef Burger recipe, devised by Matthew Tomkinson. Alternatively, you could create the Beef Carpaccio created by Theo Randall, as recommended by The Great British Chefs.
Get behind beef week by sending your Beef Creations to @capturarmi with the #beef so we can see.
Alternatively, you could e-mail your photos to firstname.lastname@example.org