A few years ago, the traditional roast was considered passe as experimenting with Italian, Thai and Moroccan dishes caught on. However, there's nothing more inviting than the aroma of an oven-cooked roast, and this old favourite is making a comeback.

To celebrate the fact, wine company Selaks wants us to enjoy the pleasures of New Zealand Roast Day on Sunday, August 5. Invite friends to enjoy a leisurely lunchtime roast, or treat the family to a roast with all the tasty trimmings. If you think your recipe is a winner, you can enter it online at selaksnzroastday. co.nz.

Cheaper beef cuts such as topside, bolar, rolled rib and prime rib require long, low-heat cooking and deliver excellent flavour. First, weigh the meat, then preheat the oven to 160 to 180 degrees Celsius. Place the meat in a roasting pan with a little oil or stock, and sprinkle with herbs or spices to taste. Cover with a roasting bag if preferred. Roast for about 35 minutes at 180C or 45 minutes at 160C per 500 grams of meat, turning once or twice during cooking.

Of course, more expensive cuts make great "special occasion" roasts. Cook beef fillets and wing ribs at 190C to 200C for about eight to 10 minutes per 500g. Lamb racks require about 20 minutes at 190C. Pork fillets should take 30 minutes per 500g at 170C.

Whatever the roast, once it is cooked it should stand on a warm plate tented in foil or covered with a basin for 10 to 15 minutes before carving. The meat settles down - it "sets" - making carving easier and the taste tastier.

Roasted mixed veges such as pumpkin, kumara, parsnip, onions and garlic, drizzled with olive oil, black pepper and rosemary leaves, are great to serve with most roasts. These can be cooked in an electric frypan if the oven heat is very low. However, you could try tucking slices of meat into warm baps together with pickles, crisp salad leaves and spicy mashed avocado, or serving roast chicken or pork on fried rice, topped with chopped mango and herbs.

Whatever your choice, enjoy our national roast day.

SLOW-ROASTED LAMB WITH HERBS

Perfect served with Selaks Winemaker's Favourite Pinot Noir.

1.8kg leg of lamb

8 cloves of garlic, peeled but left whole

2 Tbsp marjoram

6 small sprigs rosemary

3 bay leaves

cup each: lemon juice, olive oil

cup red wine

Freshly ground salt and black pepper to taste

cup cranberry jelly, melted

Gravy:

cup water

1 cup lamb stock

Preheat the oven to 150C. Place the lamb in a roasting pan that is just large enough to hold it. Sprinkle with the herbs, lemon juice, oil, wine, salt and pepper.

Cover the pan with foil. Place in the middle of the oven and cook for three hours. Remove the foil during the last 30 minutes of cooking and brush with the jelly.

Place the lamb on a warm carving plate and tent with foil.

Scrape any burnt pieces off the pan base and add the water. Bring to the boil, then strain into a small saucepan. Add the lamb stock. Simmer until thickened, or thicken with one tablespoon each of butter and flour mashed together.

Great served with extra cranberry jelly. Serves six to eight.

LIME-ROASTED CHICKEN WITH SALSA VERDE

A perfect match for a popular sauvignon blanc.

1 large chicken (No 16)

3 small limes, halved (kaffir limes if possible)

8 cloves of garlic

4 kaffir lime leaves or young lemon leaves

4 Tbsp oyster sauce

1 cup water or sauvignon blanc

Salsa verde:

5 cloves of garlic, crushed

3 Tbsp capers

1 cup each: flat leaf parsley, coriander leaves, mint, chopped

cup lemon or lime juice

cup olive oil

Preheat the oven to 180C. Fill the cavity of the chicken with the limes, garlic and lime or lemon leaves. Truss or tie the legs with string.

Place in a roasting dish - breast side down - and brush with the oyster sauce. Add a cup of water or wine to the pan.

Roast for 30 minutes, then turn the chicken over, brush again with the oyster sauce and continue roasting for 30 to 40 minutes.

The chicken is cooked when the juices run clear when the skin is pierced between the breast and the leg.

Meanwhile, combine the ingredients for the salsa verde. Serve with the sliced chicken. Serves four to six.

INDIAN SPICE ROLLED BEEF ROAST

1.5kg rolled rib beef roast

3 Tbsp lemon juice

Salt and freshly ground black pepper to taste

1 small onion, finely diced

cup sour cream

3 cloves of garlic, crushed

3-4 Tbsp tandoori tikka paste

1 Tbsp mustard seeds

Rub the meat with the lemon juice and season with salt and pepper. Place in a plastic bag.

Combine the remaining ingredients and add to the bag. Move the meat around so it is evenly coated in the marinade. Stand for several hours or overnight in the refrigerator.

Preheat the oven to 180C. Place the meat on a rack in a roasting dish. Add a little water to the pan. Roast for 30 minutes per 500g. Baste occasionally.

Excellent served with baked bananas and a reserve chardonnay. Serves six to eight.

HOISIN PORK WITH APRICOT SAUCE

Perfect served with pinot gris.

1.25kg piece pork scotch fillet

cup hoisin sauce

1 cup water

Apricot sauce:

1 Tbsp olive oil

1 each: shallot, red pepper (capsicum), finely diced

Pinch of curry powder

1 tsp grated orange rind

410g can apricots in juice

Preheat the oven to 170C.

Place the pork in a roasting pan and smother with most of the hoisin sauce. Add the water. Roast for about 1 hours - until the internal temperature is 85C - basting occasionally with the remaining hoisin sauce.

Meanwhile, prepare the apricot sauce. Heat the oil in a saucepan and saute the shallot and capsicum for two minutes. Add the curry powder and orange rind.

Drain the apricots, reserving the juice. Puree the apricots and add to the shallot mixture. Add enough reserved juice to make a sauce and heat through.

Excellent served with roasted or baked kumara. Serves four to six.

COPYRIGHT JAN BILTON

- The Marlborough Express

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