Tomorrow I'm cooking the last piece of roast beef from the freezer. It will give us two roast dinners, but if it doens't come on sale soon it will be the last roast beef we have for a while. Beef really is getting beyond my meat budget.
Right now the plan is to stud it with garlic, rub it with wholegrain mustard and then slow roast it on the barbecue. The mustard will bake to a golden crust, and the meat will be moist, tender and so full of flavour. I really enjoy roast beef like this, and not just because Wayne is in charge of the cooking.
This week we will be eating:
Sunday: Roast Beef
Monday: Chicken & Sun-dried Tomato pasta bake
Tuesday: Meat balls, mash, beans, corn
Wednesday: BLT focaccias with pesto mayo
Thursday: MOO Pizza
Friday: Chicken fajitas