The joint was Silverside Beef by Goddards of Norfolk butchers, one of the ones from my protein pack. It was delicious – very tender and very tasty. With it I roasted some: potatoes, parsnips, and beetroot. I also mashed some swede and carrots and we had cabbage, broccoli, and broad beans. Very filling and delicious.
The photo I put up yesterday was of the Lemon bars I made for our dessert – I knew we would not want anything big after that massive main meal! They are extremely lemony and a perfect dessert after a large meal. The recipe is adapted slightly from http://pickfreshfoods.com
Classic Lemon bars
For the Base:
- 3/4 Cup Plain Flour
- 1/3 Cup Icing Sugar
- 1/4 Tsp Sea Salt
- 6 Tbsp Unsalted Butter, chilled and cubed.
For the filling:
- 1 Cup Caster Sugar
- 1/4 Cup Plain Flour
- 3 Eggs
- 1/2 Cup Freshly squeezed lemon juice
- 3 Tbsp Semi-skimmed milk
- 1/4 Tsp Sea salt
- 2 Tsp Lemon zest, finely grated (I love my Microplane Zester Grater for this)
For the base:
- Preheat oven to 180°c
- Coat an 8″ square baking pan with spray oil, or line with greaseproof paper.
- In a large bowl combine the flour, icing sugar and salt.
- Add the butter and combine it with the flour mix until it resembles breadcrumbs, you can use a fork or your fingers.
- Press the mixture into the bottom of the baking pan.
- Put in the fridge for 15 minutes, then bake in the oven for 20 minutes, or until golden brown.
For the filling:
- While the base is cooking combine the sugar and flour in a bowl.
- Whisk in the eggs.
- Add the lemon juice, milk and salt. Stir to combine.
- Pour over the baked crust. Sprinkle the lemon zest on top.
- Put back into the oven for 20 minutes, or until firmly set.
- Cool on a rack.
- Remove from the pan and cut into 9 squares.
- Dust with icing sugar.
As always, ingredients differ greatly so this is just a rough nutritional guide based on the ingredients I have used…..