Christmas centrepiece

BY JAN BILTON

Beef, lamb, pork, turkey – over the years I have served them all as the centrepiece of family Christmas dinners. Of course, whatever you choice of meat, everybody has their favourite accompaniments.

My family relishes roast vegetables and we usually combine kumara, pumpkin and potatoes. These can all be peeled and cut up the night before and kept in a basin of cold water in a cool place. Ensure that they are well dried before adding to the hot oil in a roasting pan. Rice-bran oil will ensure they are crisp on the outside.

Mashed potatoes, parsnip or pumpkin are great for mopping up the gravy. Add a handful of finely chopped parsley and diced red pepper (capsicum) for Christmas colour.

Light, crisp little Yorkshire puddings are also great gravy moppers. I'm going to cheat this year and buy frozen ones from the supermarket.

If your choice of meat is ham, beef or pork, serve two or three different mustards as accompaniments. Try mixing one with a sour cream to tame the heat – especially if children are part of the festive fun. Horseradish cream or wasabi mixed with little creme fraiche also add a little zing.

Bread sauce is traditional with roast chicken or turkey and can also be prepared the night before, as can skewers of prunes and bacon or mushrooms and bacon – great with most roasts.

Grill two to three minutes each side just before serving.

Jellies add a touch of sweet and sour. Red currant or guava jellies are excellent with lamb or poultry and mint jelly with lamb.

For the recipe for Festive Apricot-glazed Ham see janbilton.co.nz

ROSEMARY ROAST PORK WITH CRANBERRY & PINEAPPLE SAUCE

Cranberry & Pineapple Sauce: 2 cups frozen cranberries

2 cups diced fresh pineapple

1 1/4 cups sugar

6 whole cloves

1/4 cup water

2 tsp cornflour

Rosemary Roast Pork: 4 cloves garlic

1/2 tsp salt

2 Tbsp finely chopped rosemary

Freshly ground black pepper to taste

1-2 tsp olive oil

1.2kg pork rack (about 6 cutlets)

To make the sauce, combine the cranberries, pineapple, sugar, cloves and water in a saucepan. Simmer over a low heat until the cranberries split and the juices are slightly reduced.

Mix the cornflour with a little of the juice or water until smooth then stir into the fruit mixture and simmer until thickened. This can be prepared ahead and either reheated or served at room temperature.

To prepare the pork, preheat the oven to 200 degrees Celsius. Line a roasting pan with foil.

Using the blade of a heavy knife, crush the garlic and salt together to form a paste. Combine with the rosemary, black pepper and oil. Rub all over the pork. Place the pork skin-side down in the pan. Roast for 20 minutes. Turn the pork over, skin-side up. Reduce the temperature to 150C. Continue to roast for 1 1/2 hours or until the internal temperature of the pork reaches 71C. Place on a serving platter, tent with foil. Stand for 10-15 minutes.

Prepare a gravy using the pan juices if required. Drain off any fat first.

Serves 4-6.

ROAST FILLET OF BEEF WITH SHALLOTS & MUSHROOMS

2 Tbsp sweet soy sauce or kecap manis

1 Tbsp lemon juice

6 Tbsp extra-virgin olive oil

4 cloves garlic, crushed

1.75kg fillet of beef

Freshly ground salt and pepper to taste

6 shallots, peeled and halved

3-4 sprigs french tarragon

400g mixed mushrooms (portabello, white, oyster or shiitake, sliced if very large)

Combine the sweet soy sauce, lemon juice, and 3 Tbsp of olive oil with the garlic. Season the beef and place in a plastic bag with the sweet soy mixture. Move the meat around so it is well coated. Marinate in the refrigerator for at least an hour and up to 24 hours.

Bring the beef to room temperature a couple of hours before roasting. Pat dry and season again.

Preheat the oven to 200C.

Heat 1 Tbsp of the olive oil in a heavy-based frying pan. Sear the beef on all sides.

Place in a roasting pan with the shallots. Sprinkle with the tarragon. Roast for 15-20 minutes for rare-medium beef.

Remove to a warm platter. Cover with foil and a tea towel.

Add the mushrooms and the remaining olive oil to the pan.

Roast for about 10 minutes. Slice the meat and serve with the mushrooms and shallots. Serves 6-8.

MINI LAMB ROASTS WITH MINT & CORIANDER

3 lamb rumps, about 250g each

Freshly ground salt and pepper to taste

2 Tbsp rice bran oil

2 cloves garlic, crushed

3 Tbsp chopped mint

3 Tbsp coriander

1 cup meat glaze or beef stock

2 Tbsp rice flour

2 Tbsp water (optional)

Season the lamb rumps. Heat the oil in a heavy non-stick frying pan. Sear the lamb on all sides. Sprinkle with the garlic and herbs. This can be done an hour or so before finishing.

Preheat oven to 180C. Place the rumps in a roasting pan. Roast until medium-rare, about 20 minutes.

Tent with foil and rest in a warm place for six to eight minutes.

Make a gravy in the roasting pan using good meat glaze or beef stock. It may be thickened with rice flour mixed to a paste with water, if preferred.

Serve the lamb sliced. Serves 6.

TURKEY CASSEROLED IN WINE

Can be adapted for the in slow cooker. Cook for eight hours on low.

3.5kg turkey

3 cups traditional bread stuffing

2-3 Tbsp olive oil

2 carrots, chopped

2 onions, chopped

3-4 cups good red wine

Bunch of fresh herbs (thyme, rosemary, bay leaves, oregano, parsley)

1/2 cup cranberry sauce

2 Tbsp cornflour

2 Tbsp water (optional)

Preheat the oven to 170C. Wipe turkey inside and out with a paper towel. Prepare the stuffing and fill the neck and rib cavities. Truss or tie.

Heat oil in a heavy frying pan. Saute carrots and onions, then place in a large casserole dish. Lightly brown the turkey on all sides in the oil. Place on top of the vegetables, breast-side up. Add wine, herbs and cranberry sauce.

Cover and place in oven for 2 1/2 hours or until cooked. Baste occasionally.

Place turkey on a platter and keep warm. Strain liquid and reduce by boiling rapidly. Thicken with cornflour mixed with water. Serves 8-10.

Copyright Jan Bilton

- The Marlborough Express