All the flavour of Exmoor
The meat from West Ilkerton Farm has inspired these tasty recipes.
Click on a link below to find out more.
Sophie's Sirloin Steak
Many thanks to Sophie Perks for sending us some mouthwatering beef recipes that she used when cooking our beef.
Braised Exmoor Beef
At the launch of #EatExmoor on 7th February, top chef Ian Jarmarkier cooked some of our Devon shin of beef in a cookery demonstration.
Everyone agreed it was absolutely delicious. Thanks, Ian!
Streamcombe Cookery School, Dulverton, TA22 9SA. Tel: 01398 322873
Exmoor Beast Beef
You can slow cook this recipe, too, if you are going to be out for several hours.
Easy Peasy Slow-Cooked Brisket
Since we've been producing our own beef we've become great fans of slow cooking the cheaper cuts, like brisket and forerib. They don't look as spectacular as a topside or a rib roast on the bone, but the meat is gorgeous, hot or cold.View Recipe
Thai stir-fried minced beef with chilli and basil
Thank you very much to Suzanne Barnes, our new neighbour, for this recipe, which she made for her family using West Ilkerton minced beef. Bizarrely, although Suzanne and her family live only half a mile away at The Homestead we have never met because the Covid-19 'lockdown' happened just after they moved in. However, we're in touch via Facebook and have delivered beef boxes to her door!
Prep time: 10 minutes | Cooking time: 15 minutes
This recipe is for 2 people
Ann Mold's Beef Rendang
Ann Mold (a long-standing friend of ours who was born and raised in Lynton, where her father was the GP for many years) cooked this a couple of years ago at her partner Andrew's birthday party. She learned how to make it when she was working in Indonesia, and we love it so much that (with her permission!) we're sharing it with you.
The photo is of a 'socially distanced' meal we had here at West Ilkerton with Ann and Andrew a few nights ago (July 2020). She adapted some of the ingredients (adaptation in brackets) because she had to buy everything from Lynton and some of the more specialised ingredients weren't available.
We have found that a good place to buy herbs and spices online is www.BuyWholefoodsOnline.co.ukView Recipe
Easy Peasy Roast Silverside or Topside
You'll find lots of complicated recipes for roast beef that involve (for instance) making a trivet of roasted vegetables in the bottom of the roasting pan and then sieving them into the gravy, but if time is short and you want to keep washing up to a minimum, this is how we cook our roasts at West Ilkerton. Why make good meat complicated?
The photos are of a run-of-the-mill quick Sunday roast silverside for the family (it was 1.45 kg uncooked) with seasonal vegetables, roast potatoes, gravy and no Yorkshire puddings. You can easily make a more impressive meal by adding one or two more vegetables of a different colour and Yorkshire puddings.
(Some people like topside because it's a bit more tender than silverside and usually has more fat running through it, but we love silverside because it gives a tender, lean, meaty roast if cooked rare to medium rare. If overcooked, however, it can lose its tenderness. If you accidentally overcook the meat, slice it as thinly as you can when carving.)View Recipe