RECIPES

Barbeque Eye Round |BBQ Steak in Plum Sauce| Barbequed Pepper Roast
Beef Rib Roast with browned vegetables | Beef Rib Roast with Yorkshire Pudding | Beef Tri-Tip with Rosemary-garlic Vegetables | Quick Italian Beef Roast with vegetables | Roast Rib Eye and Root vegetables | Irish Fillet of Beef /Potato Cake&Herb Butter | Beef Wellington | Caribbean-Style Steak |Toad in the Hole |Slow Cooker Pot Roast|||British Bubble & Squeak |Cornish Pasties |Lancashire Hot Pot |Steak Diane |

Barbequed Eye of the Round

Season beef with pepper. Lay bacon strips along lean surfaces
of roast and tie at intervals to secure. Cook over medium coals
on a rotisserie or in a covered barbecue over indirect heat
approximately 25 min/lb (55 min/kg) for medium. Serve with

potatoes baked in foil, your favorite summer vegetables and
zesty Horseradish Sauce.

Serves a crowd :-)

Horseradish Sauce

1 cup or 250 ml sour cream
1 tbsp or 15 ml grated horseradish, drained
1 tbsp or 15 m Dijon-style mustard
1 tsp or 5 ml lemon juice
Salt and pepper to taste
Combine ingredients and mix well

TIP: A meat thermometer is recommended for outdoor cooking
since cooking times may vary considerably. For rare, cook to an
internal temperature of 140°F (60°C). For medium, cook to an
internal temperature of 160°F (70°C). Remove meat from
barbecue when thermometer registers 5-10 degrees below
desired internal temperature. Let meat sit for 15-20 minutes before
slicing.
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BARBEQUED PEPPER ROAST

2 tbsp or 30ml Dijon mustard
1 tbsp or 15ml Lemon juice
1 tbsp or 15ml crushed Peppercorns
½ tsp or 2ml dried Oregano
3 - 5 lb or1.5 - 2.5 kg RUMP/HIP, SIRLOIN TIP or ROUND ROAST
In small bowl, combine mustard, lemon juice, peppercorns and
oregano. Rub over all surfaces of roast and let stand at room
temperature for 1 hour or longer in refrigerator. Using a rotisserie
and indirect heat, cook over medium-hot coals or at medium
setting on electric or gas barbecue. Allow 20 min/lb (45 min/kg)
for rare or 25 min/lb (55 min/kg) for medium.

Makes 10 to 12 serving
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Beef Rib Roast with
Browned Vegetables

1 beef rib roast (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds)

3 cloves garlic, minced

1-1/2 teaspoons lemon pepper

8 small red-skinned potatoes, cooked

8 boiling onions, cooked

8 carrots, cut into 2-inch pieces, cooked

1. Heat oven to 350°F. Combine garlic and lemon pepper; press onto beef roast. Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350°F oven 2-1/4 to 2-1/2 hours for medium rare; 2-3/4 to 3 hours for medium doneness.

2. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer to board; tent with foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)

3. Remove all but 2 tablespoons drippings from pan. Add vegetables; cook over medium-high heat 5 minutes or until lightly browned, stirring occasionally. Carve roast. Serve with vegetables.

Makes 8 to 10 servings.
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Beef Rib Roast with Yorkshire Pudding

1 beef rib roast (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds)

6 cloves garlic, minced

1-1/2 teaspoons dried thyme

1 teaspoon cracked black pepper

1. Heat oven to 350°F. Combine garlic, thyme and pepper; press onto beef roast. Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350°F oven 2-1/4 to 2-1/2 hours for medium rare; 2-3/4 to 3 hours for medium doneness.

2. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Tent with foil. Let stand 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) Carve roast. Season with salt. Serve with Yorkshire puddings.

Makes 8 to 10 servings.

Yorkshire Puddings :

1 cup all-purpose flour

1 cup milk

2 tablespoons snipped fresh chives

2 eggs

1/4 teaspoon each salt and dried thyme

2 tablespoons butter, melted

1. Combine flour, chives, salt and thyme in bowl. In separate bowl, whisk milk and eggs; gradually add to flour mixture. Beat until smooth. (Refrigerate up to 1 hour, if desired.) After removing roast, heat oven to 450°F. Spoon butter into 12 muffin cups; tip to coat bottoms. Fill halfway with batter. Bake in 450°F oven 15 to 18 minutes or until puffed and golden. Serve immediately.

Makes 12.
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Beef Tri-Tip with Rosemary-Garlic Vegetables
1 beef tri-tip roast (1-1/2 to 2 pounds)
1 tablespoon olive oil
12 small red-skinned potatoes, halved
2 medium red, yellow or green bell peppers, cut into eighths
2 medium sweet onions, cut into 1-inch wedges

Seasoning :

2 cloves garlic, minced
1 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon pepper

1. Heat oven to 425°F. Combine seasoning ingredients; press 1/2 onto beef roast. Combine remaining seasoning with oil and vegetables in large bowl; toss.

2. Place roast on rack in shallow roasting pan. Place vegetables on rack around roast. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 45 minutes for medium doneness.

3. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer to board; tent with foil. Let stand 15 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)

4. Meanwhile increase oven temperature to 475°F. Remove peppers. Continue roasting potatoes and onions 10 minutes or until tender and lightly browned. Carve roast across the grain. Serve with vegetables.

Makes 6 to 8 servings.
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QUICK ITALIAN BEEF ROAST & VEGETABLES

1 beef eye round roast (2 pounds)
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon pepper

Vegetables :

3 medium zucchini or yellow squash, sliced (1/2-inch)
1 tablespoon olive oil
1 teaspoon lemon juice
1/2 teaspoon dried basil
1/2 cup cherry tomato halves

1. Heat oven to 325°F. Combine salt, 1/2 teaspoon basil, oregano and pepper; press onto beef roast. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven
1-1/2 hours for medium rare doneness.

2. Remove roast when meat thermometer registers 135°F. Transfer to board; tent with foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)

3. Increase oven temperature to 425°F. Combine vegetable ingredients, except tomatoes, in large bowl; toss. Place on rack in pan. Roast in 425°F oven 15 minutes or until tender. Add tomatoes; toss. Carve roast. Serve with vegetables. Season with salt.
Makes 4 to 6 servings.
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Roasted Beef Ribeye & Root Vegetables

1 well-trimmed beef ribeye roast, small end (about 4 pounds)
2 tablespoons vegetable oil
3 medium baking potatoes, quartered
2 large sweet potatoes, halved, quartered 4 small onions, halved

Seasoning :

2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary
4 cloves garlic, minced
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon cracked black pepper

1. Heat oven to 350°F. Combine seasoning ingredients; press 1/2 onto beef roast. Combine remaining seasoning with oil in large bowl. Add vegetables; toss.

2. Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 350°F oven 1-3/4 hours for medium rare; 2 hours for medium doneness. After 15 to 30 minutes, place vegetables on rack around roast; roast vegetables 1-1/2 hours or until tender.

3. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Tent with foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) Carve roast. Serve with vegetables.

Makes 8 servings.
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STEAK DIANE

INGREDIENTS
1 pkg brown gravy mix
2 tbls butter
1 lemon, cut into 6 wedges
1 lb New York Strip , Rib Eye or Filet cut into 4 pieces
2 shallots or green onions, chopped
1 tbls chopped fresh parsley
1 tbls tomato paste
1/4 tsp Worcestershire sauce
1 tbls sherry
1/4 cup cognac or brandy
Salt and pepper to taste

COOKING TIME: 25 minutes

DIRECTIONS
Prepare gravy mix according to package directions.
In skillet melt butter over medium heat.
Using a fork, rub 3 lemon wedges around sides and bottom of pan, squeezing juice into butter.
Discard any lemon seeds.
Add steak to pan and sear both sides.
Stir in shallots, parsley, tomato paste,
Worcestershire sauce and prepared gravy. Bring to low boil; simmer for 3-5 minutes or until steak is cooked to
desired doneness. Add sherry.
In 1 cup microwavable glass container microwave cognac on HIGH for
30 seconds or until warm. Carefully ignite with match. While flaming, pour over steak (or add to sauce).
Serve steak immediately with sauce. Garnish with remaining lemon wedges and season to taste.
NUMBER OF SERVINGS: 4 SERVINGS
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Irish Fillet of Beef with Potato Cake & Herby Butter

Serves 4

4 fillet steaks

Salt and black pepper

Olive oil

125 ml (½ pt) home-made beef stock

Dash of whiskey

Knob of butter

Apple and Brown Sugar Corned Beef

1 corned beef brisket
1 quart apple juice
1 cup brown sugar
1 tablespoon prepared mustard
8 small red potatoes
2 medium carrots -- pared, and cut into chunks
1 onion -- peeled, and cut into eighths
1/2 cabbage head -- cut into chunks

Place all ingredients in a large crock pot (cut meat in half if necessary); stir to mix. Cook on HIGH for 4 to 5 hours or on LOW for 8 to 10 hours. Remove meat and vegetables and some of the cooking liquid. Slice meat thinly across the grain. Serve with vegetables and some of the liquid.

This recipe yields 6 servings.
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BEEF WELLINGTON
Serving Size : 2

Ingredients

8-10 oz cleaned and trimmed Beef   tenderloin
2      oz   liver pate
2      oz   mushroom duxelle
1      sheet prepared puff pastry
2     oz seasoned oil of your choice
1     split and baked tomato
2     portions steamed broccoli
2     portions steamed and buttered baby carrots
2     portions parsley potato
4    oz rich beef flavored brown sauce
1    raw egg

This is an impressive and elegant dish and, like so many others, there are
many ways you may present it. The common factors in the many different
preparations are .. tenderloin wrapped in puff pastry.. the pate and
mushroom contained within and three vegetables to accompany it.
The puff pastry may be purchased in a frozen state from your local food market.

You want sheets large enough to wrap the meat and other ingredients, possibly 6"x4".
The liver pate is also available prepared and may be quite expensive...goose liver pate is generally used but I just buy chicken livers and put together my own.
It is cheaper and has worked very well for me...

Mushroom duxelle is made from the chopped stems of mushroom and chopped shallots with seasonings and set to reduce in white wine until almost dry.

Make a simple egg wash to brush the pastry before baking, just add
a touch of water to the egg and beat it until it drips off the whip like water..

You cook the tenderloin rare and place onto the center of your
pastry sheet, spread the pate over the meat and then spread the duxelle and
wrap it with the pastry and bake it until golden brown at about 375
degrees

The meat should be cooked med to rare, place some of your sauce in the
center of a large platter and surround the beef with the vegetables and
potatoes.
You are ready to slice and serve, pour sauce over slices after
serving...
For the sauce I like to use a basic brown sauce with burgundy and
tarragon..
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Caribbean Style Steak Serves   4


1 1/4 pounds boneless beef chuck shoulder steak, cut 1-inch
         thick (see Note A)
1/4   cup Jamaican hot steak sauce
2      tablespoons brown sugar
2      tablespoons fresh lime juice
        tablespoon salt, Optional

Combine steak sauce, sugar and lime juice; reserve 2 tablespoons
marinade. Place beef steaks in plastic bag, add remaining
marinade, turning to coat. Close bag securely and marinate in
refrigerator 6 to 8 hours (or overnight, if desired), turning
occasionally.

Remove steaks from marinade and place on grid over
medium coals*. Grill 14 to 20 minutes for rare (140 degrees F)
to medium (160 degrees F), turning once. Brush with reserved
marinade during last 2 minutes of cooking. Season with salt, if
desired. Carve into thin slices.

Note A: Chuck eye steaks may be substituted. If used, marinate

30 minutes or up to 6 hours.

*Test about 4 inches above coals for medium with 4-second hand
count.
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Bubble and Squeak
A classic British dish, the name came from the sounds that made during cooking, the vegetables bubble as they are boiled and then squeak in the frying pan.

Ingredients
1 oz Butter
1 Onion, finely chopped
1 Lb Potatoes, cooked and mashed (1 lb)
8 oz Cabbage
1 Lb Minced (Ground) beef

Directions
Melt the butter in a large frying pan, add the onion and fry for a few minutes until softened, stirring often.
Add the meat, potatoes and cabbage.
Fry over a medium heat for 15 minutes until brown then serve.
Serves: 4
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Cornish Pasties
Cornish pasties started as lunches for miners, fishermen and farmers to take to work.
These pasties, which vary slightly in content in different parts of Cornwall, were popular in other parts of the country too. In Bedfordshire fruit was put in one end of the pasty, for dessert; these were called 'Bedfordshire Clangers'. Any cut of chuck or round will do.
Ingredients

1 Medium Potato diced
1 Medium Onion, chopped
8 oz of beef round or chuck steak cubed.
8 oz white flour
2 oz Butter
2 oz lard
Ice water
whisked egg or milk (forglaze)

Directions

Pre-heat oven to 425 °F

Put the potato, onion and meat in a basin and mix well.
Add the butter, flourand lard , rub in until the mixture is fine
Add 2 tablespoons of water and mix to a firm dough.
Put on a floured board (table top) and knead lightly.

Cut pastry in 4
Roll out each piece to about 6 inches
Trim by cutting round the edge of a small plate.
Divide the filling between each round. Brush the edges with water and draw up the pastry on each pasty, in a line over the centre of the filling. Seal well. Flute the edge with your fingers.

Put the pasties on a baking sheet, fluted edges uppermost. Brush each with a little beaten egg or milk.
Bake for 40-45 minutes, until golden brown.
Serve hot or cold.
Serves: 4
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Toad in the Hole
Another classic British dish.

1 Lb English Bangers (link sausages)
1 oz butter
4 oz white flour
1 Egg
half pint milk

Directions

Pre-heat oven to 425 °F

Place butter and sausages in a roasting tin.
Cook for 10 minutes until sausages are fully cooked
Add flour to a bowl, add raw egg and half the milk, beating until batter is smooth.
Pour in the remaining milk and beat until very smooth.
Pour the batter into the roasting tin and bake for 40-45 minutes, until the batter is well risen and golden.
Serves: 4
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Lancashire Hot Pot
Named for the pottery dish used in cooking it.

Ingredients
1 Lb sliced Potatoes
1.5 Lbs Lamb Neck
2 Onions, sliced
1/2 pint Lamb stock
Small amount of Butter melted
Parsley
Directions

Pre-heat oven to 375 °F
Alternate layers of potatoes, meat and onions in a casserole, finishing with a layer of potatoes.
Pour the stock on top.
Brush the potatoes with a little melted butter.
Cover and bake for 1 1/2 hours.
Remove the hot pot from the oven.
Brush the potatoes again with melted butter.
Return to the oven for a further 30 minutes, uncovered, so potatoes will brown.
Serve garnished with parsley.
Serves: 4

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Mexican Seafood Salad

2 tablespoons vegetable oil, divided
1 tablespoon lemon juice
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 clove garlic, minced
1-1/2 pound medium shrimp, shelled and de veined, or scallops,
or a firm-textured fish, cut into1-inch chunks
1 large onion, halved lengthwise and thinly sliced
1 large red bell pepper, stemmed, cored and thinly sliced
6 flour tortillas, warmed
6 tablespoons prepared salsa, plus additional for serving
4-1/2 cups finely shredded iceberg lettuce, (1 medium head)
1 large avocado, peeled and thinly sliced

Combine 1 tablespoon oil, lemon juice, cumin, chili powder and garlic in a medium bowl. Stir in seafood and marinate 20 minutes, stirring occasionally. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Saute onion and red pepper until tender but not brown, about 5 minutes. Add seafood with marinade and continue to cook for about 4 minutes. Set aside. Spread each tortilla with 1 tablespoon salsa and divide lettuce equally over the top. Spoon warm seafood mixture over lettuce and garnish with avocado slices. Serve with additional salsa.
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Mexican Catfish

4 catfish fillets
1 cup finely crushed baked tortilla chips
1/2 teaspoon chili powder
3 tablespoons lime juice
1 tablespoon vegetable oil
1 cup salsa

Preheat oven to 450 degrees F. Lightly grease a baking sheet.

Cut each catfish fillet in half. Rinse in cold water and pat dry with paper towels.

Mix crushed tortilla chips and chili powder in a shallow dish or on a piece of waxed paper. Mix lime juice and oil in another shallow dish. Dip catfish in the lime mixture, then immediately dredge in seasoned tortilla crumbs to coat. Place on prepared baking sheet. Sprinkle catfish with any remaining tortilla crumbs. Bake 8 to 10 minutes or until crisp and fish flakes easily when tested with a fork.

Warm salsa in a small saucepan over low heat. Arrange catfish on serving plates and spoon salsa across the center
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Shrimp Adobado

3 lg Dried Ancho chiles, stems and seeds removed
1 Dried Pasilla chile, stem and seeds removed
1 lg Onion, chopped
2 Cloves garlic, chopped
1/2 ts Dried oregano
1/4 ts Ground cumin
1/4 c Vegetable oil
1/4 c Distilled white vinegar
1 1/2 ts Sugar
1 1/2 lb LARGE shrimp, shelled and deveined

Cover the chiles with hot water and let them sit for 15 minutes or
until softened. Combine chiles and 1/4 to 1/2 cup of the water they
were soaking in, onion, garlic, oregano, and cumin in a blender and
puree to a smooth paste.

Saute the chile mixture in the oil for 5 minutes, add the vinegar and
sugar, and bring to a boil. Reduce heat and simmer until the sauce
is very thick, about 5 to 8 minutes.

Add shrimp to sauce and toss to coat, then simmer for 5 to 8 minutes or until the shrimp are done.
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Seafood Enchiladas

1 onion, chopped
1 tablespoon butter
1/2 pound fresh crabmeat
1/4 pound shrimp - peeled, deveined and coarsely chopped
8 ounces Colby cheese
1 cup half-and-half cream
1/2 cup sour cream
1/4 cup butter, melted
1 1/2 teaspoons dried parsley
1/2 teaspoon garlic salt
6 (10 inch) flour tortillas

Directions

1 Preheat oven to 350 degrees F (175 degrees C).
2 In a large skillet, saute onions in 1 tablespoon butter until transparent. Remove the skillet from heat, and stir in crabmeat and shrimp. Mix in 1 cup shredded cheese. Place a large spoonful of the mixture into each tortilla. Roll the tortillas up around the mixture, and arrange the rolled tortillas in a 9x13 inch baking dish.
3 In saucepan, combine half and half, sour cream, 1/4 cup butter, parsley and garlic salt. Stir until the mixture is lukewarm and blended. Pour this sauce over the enchiladas, and sprinkle with remaining cheese.
4 Bake in preheated oven for 30 minutes.
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Grilled Alaska Salmon Salad with Vinaigrette

Prep Time: 30 minutes Cook Time: 12 minutes Servings: 4

Dressing

1/3 cup extra virgin olive oil
1/4 cup tarragon vinegar
1 Tablespoon Dijon-style mustard
1 clove garlic, pressed

Salad

1 large apple, cored and chopped
1 ripe avocado, peeled and chopped
1 Tablespoon lemon juice
1 package (10 oz.) prepared salad greens
1 navel orange, peeled, seeded, and chopped
1/4 medium red onion, sliced very thin
1/3 cup slivered almonds
1/3 cup raisins
4 Alaska Salmon steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen
2 teaspoons olive, canola, peanut or grapeseed oil
Salt and pepper

Mix dressing ingredients in small bowl; set aside. Place chopped apple and avocado in a large salad bowl. Drizzle with lemon juice. Add salad greens, orange, onion, almonds, and raisins; mix.

Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Heat a heavy nonstick skillet or ridged stovetop grill pan over medium-high heat. Brush both sides of salmon with oil. Place salmon in heated skillet and cook, uncovered, about 3 to 4 minutes, until well grill-marked. Shake pan occasionally to keep fish from sticking.

Turn salmon over and season with salt and pepper. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen salmon OR 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.

Divide salad among four plates; place salmon portion on top of each. Drizzle with vinaigrette dressing.

Nutrients per serving: 640 calories, 41g total fat, 6g saturated fat, 57% calories from fat, 126mg cholesterol, 40g protein, 30g carbohydrate, 8g fiber, 209mg sodium, 118mg calcium and 1.4g omega-3 fatty acids.
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Slow Cooker Marinated Pot Roast
3-4 lbs beef rump or Beef Chuck
2 tbls oil

Marinade Ingredients

1 cup tomato juice

1 tsp oregano

1 tsp onion powder

3 tbls mustard, prepared

4 tbls worcestershire sauce

1 tsp basil

1 tsp garlic salt

1 pepper, freshly ground, to taste

Mix marinade ingredients and pour

over roast in a shallow bowl. Cover and

refrigerate overnight (24 hours)

Remove meat from marinade and pat dry

with paper towels. Heat oil in large

skillet and brown meat on all sides.

Place in cooker. Cover and cook on Low

8-10 hours. Serve with accumulated

gravy.

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BBQ STEAK with Plum Sauce Serves 4

Ingredients
1 lb beef top round steak, cut 3/4 inch thick
1 tablespoon vegetable oil
2 cups thinly sliced carrots
3 cups fresh pea pods, strings removed
1 clove garlic, minced
Salt and black pepper
3 cups hot cooked jasmine rice, prepared without butter or salt
Chopped fresh cilantro

Marinade Ingredients
1/2 cup prepared plum sauce
2 tablespoons minced fresh ginger
2 tablespoons fresh lemon juice
2 tablespoons soy sauce
2 tablespoons ketchup
1 tablespoon minced garlic
1 tablespoon brown sugar
1/4 teaspoon ground red pepper

Combine marinade ingredients in small bowl.
Place beef steak and 1/2 cup marinade in food-safe plastic bag; turn steak to coat.
Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

Cover and reserve remaining marinade in refrigerator.
Remove steak from marinade; discard marinade.
Place steak on grid over medium, ash-covered coals.
Grill, uncovered, 8 to 9 minutes for medium rare doneness, turning occasionally and basting with some of the reserved marinade during last 2 to 3 minutes of grilling.
Remove; keep warm.
Heat oil in large nonstick skillet over medium-high heat until hot.
Add carrots; stir-fry 5 minutes. Add pea pods and garlic; stir-fry for 2 minutes.
Carve steak into thin slices across the grain.
Season with salt and black pepper, as desired.
Place remaining marinade in small saucepan; heat until warm.
Serve with steak, vegetables and rice.
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MORE RECIPES

RECIPES

Irish Fillet of Beef with Potato Cake & Herby Butter

Potato Cake

Herb Butter

To Cook

To Serve