Home' Advocate Communications : Fiordland Advocate 2 August 2012 Contents WHAT’S COOKING
Page 14 | 2 August, 2012
A few years ago the traditional
roast was considered passé 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 now this old favourite is making a comeback.
And 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 long, lunchtime roast; or treat the family to
a roast with all the tasty trimmings. If you think your recipe is a winner
then you can enter it online at www.selaksnzroastday.co.nz
Cheaper beef cuts such as topside, bolar, rolled rib and prime rib all
require long, low-heat cooking and deliver excellent flavour. First weigh
the meat then preheat the oven to 160-180°C. 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 180°C or 45 minutes at 160°C per 500g of meat, turning
once or twice during cooking.
Of course, more expensive cuts also make great ‘special occasion’
roasts. Cook beef fillets and wing ribs at 190-200°C for about eight to
10 minutes per 500g. Lamb racks require about 20 minutes at 190°C.
Pork fillets should take 30 minutes per 500g at 170°C.
Whatever the roast, once it is cooked it should stand on a warm plate
tented in foil or covered with a basin for 10-15 minutes before carving.
The meat settles down – it ‘sets’ – making carving easier and the taste
Roasted mixed veggies such as pumpkin, kumara, parsnip, onions and
garlic, drizzled with olive oil, black pepper and rosemary leaves is a
great combo to serve with most roasts. These could be cooked in an
electric frypan if the oven heat is very low. However, for a change, 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 and top with chopped mango and herbs.
Whatever your choice, enjoy our national roast day.
A toast to
1 large chicken (eg Number 16)
3 small limes, halved (kaffir limes if
8 cloves garlic
4 kaffir lime leaves or young lemon
4 tablespoons oyster sauce
1 cup water or sauvignon blanc
Salsa Verde: 5 cloves garlic,
3 tablespoons capers
1 cup each: flat leaf parsley,
coriander leaves, mint, chopped
1⁄2 cup lemon or lime juice
1⁄4 cup olive oil
Preheat the oven to 180°C.
Fill the cavity of the chicken with
the limes, garlic and lime or lemon
leaves. Truss or tie the chicken
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, turn the chicken over,
brush again with oyster sauce
and continue roasting for 30-40
minutes. The chicken is cooked
when the juices run clear when
the skin is pierced
breast and the leg.
ingredients for the
Serve with the
Lime-roasted chicken with
1.5kg rolled rib beef roast
3 tablespoons lemon juice
salt and freshly ground black
pepper to taste
1 small onion, finely diced
1⁄2 cup sour cream
3 cloves garlic, crushed
3-4 tablespoons tandoori tikka
1 tablespoon 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 180°C.
Place the meat on a rack in a
roasting dish. Add a little water to
Roast for 30 minutes per 500g.
Excellent served with baked
bananas and a reserve
Indian-spice rolled beef roast
1.25kg piece pork scotch fillet
1⁄2 cup hoisin sauce
1 cup water
Apricot Sauce: 1 tablespoon olive
1 each: shallot, red pepper
(capsicum), finely diced
pinch curry powder
1 teaspoon grated orange rind
410g can apricots in juice
Preheat the oven to 170°C.
Place the pork in a roasting pan
and smother with most of the
hoisin sauce. Add the water.
Roast for about 11⁄2 hours – until
the internal temperature is 85°C
basting occasionally with the
Meanwhile, prepare the apricot
Heat the oil in a saucepan
and sauté the shallot and the
capsicum for 2 minutes. Add the
curry powder and orange rind.
Drain the apricots reserving the
juice. Purée the apricots and add
to the shallot mixture. Add enough
reserved juice to make a sauce
and heat through.
Excellent served with roasted or
Hoisin pork with apricot sauce
1.8kg leg lamb
8 cloves garlic, peeled but left
2 tablespoons marjoram
6 small sprigs rosemary
3 bay leaves
1⁄4 cup each: lemon juice, olive oil
1⁄2 cup red wine
freshly ground salt and black
pepper to taste
1⁄2 cup cranberry jelly, melted
Gravy: 1⁄2 cup water
1 cup lamb stock
Preheat the oven to 150°C.
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 3 hours.
Remove the foil during the last 30
minutes of cooking and brush with
Place the lamb on a warm carving
plate and tent with foil.
Scrape any burnt pieces off the
base of the pan and add the water.
Bring to the boil then strain into
a small saucepan. Add the lamb
stock. Simmer until thickened or
thicken with 1 tablespoon each of
butter and flour mashed together.
Great served with extra cranberry
Slow-roasted lamb with herbs
Perfect served with Selaks Winemaker’s Favourite Pinot Noir.
A perfect match for a popular sauvignon blanc.
Perfect served with pinot gris.
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