Celebrate with a roast
Make Sunday, August 1, a winter highlight – celebrate National Roast Day.
Selaks wines, whose motto is "bringing family and friends together", is encouraging us to enjoy the pleasures of the old-fashioned, much-loved roast, together with all the tasty trimmings.
I must admit to wishing I had thought of the idea first. I fondly remember the Sunday lunchtime roasts of my childhood.
My friends always loved my mother's crispy roast potatoes. Here's the recipe. Peel the spuds and boil until half-cooked – that is, they should be slightly firm in the centre. After draining, cool for a few minutes. Then, holding each potato with a fork, score the outside with another fork to make them rough. Shake the scored potatoes in a bag with seasoned flour and place in roasting pan with a little oil. Roast for about 30 minutes or until cooked, turning once.
Mustard is a must when serving roast pork or beef. However, wholegrain mustard aioli adds an extra special dimension. Mash one large clove of garlic with a quarter of a teaspoon of flaky sea salt with the flat blade of a chopping knife. Combine this paste with one cup of good mayonnaise, two tablespoons of wholegrain mustard, freshly ground black pepper to taste, and one tablespoon of lemon juice. The aioli can be prepared well in advance and stored, covered, in the refrigerator.
Dry brining has become quite fashionable for roasts, and works extremely well with the recipe for my rolled rump of beef. Flaky or rock salt is rubbed over the meat. It is placed on a rack in the refrigerator for 24 to 36 hours. Moisture is first drawn out of the meat, then gets reabsorbed. This helps to intensify the flavour. The exterior dries a little, making it quicker to brown in the oven and giving the surface a delicious crispness.
ROASTED ROLLED BEEF RUMP WITH RED WINE SAUCE
1.8kg rolled rump beef, tied to keep a good shape (Mike Newman of Meaters rolls and ties beef rumps that are about 1.5kg-2kg)
1 Tbsp flaky sea salt
Red wine sauce
1/4 cup finely chopped shallots
3 Tbsp brandy
1 large sprig rosemary
1 tsp freshly ground black pepper
1 cup Selaks Premium Selection Merlot Cabernet
2 cups good beef stock (eg Essential Cuisine Beef Stock)
1 tablespoon freshly ground black pepper
Sprinkle the surface of the beef with the salt. Rub it in so it adheres. Place on a rack in a pan. Refrigerate, uncovered, for 24 to 36 hours.
Prepare the sauce up to 24 hours ahead. Melt the butter in a heavy saucepan over a medium heat. Saute the shallots until soft. Add the brandy, rosemary and black pepper and cook until the liquid evaporates. Add the merlot cabernet and bring to the boil. Add the beef stock. Boil until reduced to 1 1/2 cups. Strain through a sieve into a bowl, pressing on the solids to extract as much liquid and flavour as possible. Cool the sauce, cover and refrigerate.
Allow the meat to return to room temperature before roasting. Preheat the oven to 200C. Brush the meat with olive oil. Season the meat all over with the black pepper. Return the beef to the rack in the roasting dish. Reduce the temperature to 180C. Roast for about 1 1/2 hours for medium rare or until a meat thermometer inserted in the centre reaches 150C.
Remove the meat from the oven. Cover with foil or a basin and stand for 15 minutes to allow the meat to "set". Meanwhile, bring the sauce to the boil and simmer for 3 minutes. Season with pepper, if required.
Remove the string from the beef before slicing and serving with the sauce. Great accompanied with mustard and horseradish. Serves 8.
MINI LAMB ROAST WITH A PEPPERCORN CRUST
Check out the new mini boneless lamb leg roasts from Silver Fern Farms, available from selected supermarkets. Roast vegetables such as pumpkin, kumara or potatoes in a separate pan.
3/4 cup pinot noir2 cloves garlic, crushed
1 Tbsp each: thyme leaves, olive oil
1 tsp salt
400g boneless lamb leg roast
2 Tbsp Dijon-style mustard
1-2 Tbsp green peppercorns, lightly bruised
1 cup lamb stock
1 Tbsp honey
Combine the marinade ingredients in a saucepan. Simmer for 5 minutes. Cool. Pour the cold marinade over the lamb in a small roasting dish. Marinate in the refrigerator, turning occasionally, for 8-24 hours. Remove lamb from marinade and pat dry. Reserve the marinade. Sprinkle the lamb with salt and rub in well.
Spread the mustard evenly over the lamb, then pat in the peppercorns. Place in a roasting dish. Preheat the oven to 200C. Roast the lamb for 30-40 minutes (the meat will still be a little pink inside) or according to personal preference. Cover with foil and rest for 10 minutes before slicing.
Meanwhile, strain the marinade into a saucepan. Add the lamb stock and honey. Simmer for about 15 minutes until reduced by about half. Thicken, if preferred, with 2 tablespoons each of softened butter and flour, mixed to a paste. Whisk small amounts of the paste into the simmering sauce until thickened. Serves 3-4.
ROAST PORK WITH SPICES
2 Tbsp each: olive oil, butter
2 large onions, sliced
3 Tbsp each: brown sugar, Dijon mustard, white wine vinegar, brandy
1.5kg New Zealand pork scotch fillet
3 cloves garlic, slivered
1/2 tsp each: ground cloves, ground cinnamon, freshly ground black pepper Preheat the oven to 170C. Heat the oil and butter in a frying pan and cook the onions until softened. Place the onions in the base of a shallow roasting pan. Combine the sugar, mustard, vinegar and brandy and pour over the onions.
With the point of a sharp knife, cut deep slits in the pork. Insert the garlic slivers. Combine the cloves, cinnamon and pepper and rub over the pork. Place the pork on the onions. Roast the pork for about 1 1/2 hours, basting often. Remove to a warm platter and tent with foil. Rest for about 15 minutes.
Meanwhile, heat the onions and juices in a saucepan, skimming off any excess fat. Serve the sauce with the pork. Serves 8.
FRAGRANT ROASTED SALMON
1kg Regal Salmon fillet, pin bones removed
3-4 Tbsp tamarind paste
1 Tbsp each: rice bran oil, lemongrass paste, grated palm sugar or brown sugar
2 cloves garlic, crushed
1 tsp crushed chilli or sambal oeleck
2-3 kaffir lime leaves, sliced
2 spring onions, sliced
2 limes Preheat the oven to 180C. Place the salmon, skin-side down in a large, lightly oiled roasting pan.
Combine the tamarind paste, oil, lemongrass paste, palm sugar, garlic and chilli. Brush over the salmon. Sprinkle with the kaffir lime leaves and spring onions. Roast for 20 minutes or until cooked to taste.
Meanwhile, juice 1 lime and slice the other thinly. Serve the salmon drizzled with the lime juice and garnished with the lime slices. Serves 6-8.
The Marlborough Express