Cooking advice

A local veg box shared between friends is a few quid a week, and the perfect way to slash your food miles while eating good food. So if you're self-catering at university why not try a doorstep delivery from one of the many veg box scheme providers?

Kitchen Tip : Match the size of the pan to the heating element; more heat will get to the pan and less will be lost to the surrounding air or found by the pan handle! A 6-inch pan on an 8-inch burner will waste over 40 percent of the energy.

Oven Tips : With conventional ovens, minimize the preheating time. Unless you're baking breads or pastries, you may not even need to preheat.

Beef and Pork Tenderloin Sandwiches

	Category	Main Meal Recipes
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Ingredients And Procedures

1 6-7 pound beef tenderloin, trimmed

2 2/3 pound pork tenderloins, trimmed

Marinade: 1/2 cup port wine

1/2 cup brandy

1/2 teaspoon dried tarragon leaves

1/2 teaspoon dried whole thyme

2 bay leaves

1 1/4 teaspoons salt

1/2 teaspoon pepper

1/2 teaspoon dry mustard

Vegetable oil Party rye bread Endive Mayonnaise -- optional Commercial barbecue sauce -- optional prepared horseradish -- optional

*Marinate these beef and pork tenderloins together, but cook them separately. Sandwiches can be prepared from either or both types of meat. Place tenderloins in a large pan or dish; Pour marinade over top, and cover tightly. Refrigerate overnight, turning meat several times; drain. Place beef tenderloin, fat side up, on rack in a shallow roasting pan; rub with 1 tablespoon vegetable oil. Bake at 450 degrees for 15 minutes. turn oven off; do not open door. Let roast remain in oven 45 minutes. (roast will be medium rare). Place pork tenderloins, fat side up, on rack in a shallow roasting pan; rub with 1 teaspoon vegetable oil. Bake at 325 degrees for 1 hour or until well done. Slice tenderloins, and place on serving platter. Serve on party rye bread with endive; top with mayonnaise, barbecue sauce, Marinade: Combine all ingredients in a small mixing bowl, mixing well.

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<h1>Beef and Pork Tenderloin Sandwiches</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>1 6-7 pound beef tenderloin, trimmed <P>2 2/3 pound pork tenderloins, trimmed <P>Marinade: 1/2 cup port wine <P>1/2 cup brandy <P>1/2 teaspoon dried tarragon leaves <P>1/2 teaspoon dried whole thyme <P>2 bay leaves <P>1 1/4 teaspoons salt <P>1/2 teaspoon pepper <P>1/2 teaspoon dry mustard <P>Vegetable oil Party rye bread Endive Mayonnaise -- optional Commercial barbecue sauce -- optional prepared horseradish -- optional <P>*Marinate these beef and pork tenderloins together, but cook them separately. Sandwiches can be prepared from either or both types of meat. Place tenderloins in a large pan or dish; Pour marinade over top, and cover tightly. Refrigerate overnight, turning meat several times; drain. Place beef tenderloin, fat side up, on rack in a shallow roasting pan; rub with 1 tablespoon vegetable oil. Bake at 450 degrees for 15 minutes. turn oven off; do not open door. Let roast remain in oven 45 minutes. (roast will be medium rare). Place pork tenderloins, fat side up, on rack in a shallow roasting pan; rub with 1 teaspoon vegetable oil. Bake at 325 degrees for 1 hour or until well done. Slice tenderloins, and place on serving platter. Serve on party rye bread with endive; top with mayonnaise, barbecue sauce, Marinade: Combine all ingredients in a small mixing bowl, mixing well. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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