Tag Archives: Roast

Roast Beef with Fondant Potato

Yes, even though it doesn’t seem so, the fondant potato is the star of the show. I tried my hand at this new way of doing potatoes: letting it bubble and boil away in a truck-load of butter till brown and done, and then repeating on the other side. Also, this involves adding a bit of stock towards the end just so the butter doesn’t go burning till black. Each side takes approximately 10-15 minutes; you’d know it’s done with you can stick a fork or knife right through the side easily. You might say it’s just about deep-frying a potato, I think.

Roast beef with a red wine jus. Served with fondant potato, carrot julienne, wilted spinach and buttered mushrooms.

Being the carnivore that I am, I cannot deny that the chunks of juicy red wine flavoured medium-rare beef stole the show. Nevertheless, I’m not limited to simply mashing, boiling and roasting potatoes.

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Roast Beef with Lemon Salsa of Summery Peppers and Cranberry Sauce

I hope everyone’s had a fantastic Christmas meal yesterday, with family and friends. Food, family and friends are three vital ingredients for a happy life; of course, the three are not in any particular order of importance.

Unfortunately for me, I’ve officially taken ill after the very busy week leading up for Christmas Day, flustered with Christmas shopping, Christmas dinner grocery shopping, house decoration, house cleaning, etc. Yep, you know the drill.

So this Boxing Day, while Sarah and Stephenie head out to battle the crowds in the (in)famous Boxing Day Shopping Sale, I get out of bed late and make myself a lovely little brunch.

Roast beef, with a lemon butter salsa of peppers, peas, onion, chilli and parsley, served with a cranberry sauce.

A delicious medley of tender meatiness from the blushing pieces of steak and the sourish yet sweet tones of cranberry sauce, combined with the zingy buttery dance of spicy chilli bits, fresh parsley and juicy vegetables. What a treat!

•••

  • 80g beef frying steak
  • 1 generous knob salted butter
  • 1 small handful peas
  • 1 small handful chopped yellow pepper
  • 1 small handful chopped orange pepper
  • 1 small handful chopped white onion
  • 1 pinch minced chilli
  • 1 pinch finely chopped parsley
  • 1 tiny squeeze of lemon
  • leftover Christmas turkey cranberry sauce, or cranberry jam
*
  1. Season the beef with freshly ground black pepper and pan-sear it to its desired doneness. Then season with salt and let it rest.
  2. In a skillet on medium heat, melt the butter.
  3. Once the butter begins foaming, toss in the onion, frying till translucent.
  4. Add the yellow and orange peppers, and peas as well. Saute everything well.
  5. When done, squeeze of few drops of lemon and mix in the chilli bits.
  6. Slice the rested beef diagonally to expose its lovely red blush.
  7. Plate up and serve.

Pork Shoulder: Five-Hour Slow Roast

Dear Samuel, it’s your birthday today, so this one’s for you.

*****

This is how a Five-Hour Pork Shoulder Slow Roast would look like.

Especially after being completely macerated with a pair of tongs and a cerated knife.

Okay, I screwed up the crackling on this one big time. But the meat was just perfect. It better be after five hours of baking in the oven.

  1. Get a hunk of pork shoulder (about 800g to 1kg) from the supermarket or butcher. If you can get it with the bone in, even better.
  2. I can’t comment much on how to do the crackling right. But in theory, here’s how it goes: Score the skin half a centimetre deep, and about a centimetre apart. Rub salt into the crevices.
  3. Season everywhere else with freshly ground sea salt and black pepper.
  4. Get the whole hunk of meat on a roasting dish and stick it in the oven for 30 minutes, at 220ªC. This should make a crackling happen.
  5. When the crackling looks right, wrap the whole dish snugly with a double layer of foil and stick it back into the oven for 4 hours, at 180*C. Go out and have a beer with the lads, or have a nap.
  6. Prepare some stuff to accompany the pork shoulder – carrot slices, diced onions, smashed garlic (a whole bulb, skin on) and a couple of rosemary sprigs.
  7. After four hours, remove the foil and set in the carrots, onions, garlic and rosemary. Baste everything in the fat rendered at the base of the dish.
  8. Stick it back into the oven for another half hour before serving.

It sounds like a lot of work to do, but it’s so simple for something so amazing. Tender tender goodness.


Little Lamb

Today, I was on my routine grocery run at the supermarket, when a hunk of lamb breast caught my eye.

Then I remembered seeing a recipe about a 4-hour lamb roast.

Grab.

Here’s what you need:

  • 600g of lamb
  • 7 sprigs of rosemary
  • 6 cloves of garlic
  • 1 tsp of salt
  • 1 tsp of pepper
  • 1 tbsp of olive oil

Here’s how you do it:

  1. Turn the oven to full whack.
  2. Score the lamb erratically and season with salt and pepper. Be sure to cover both sides.
  3. Smash the garlic cloves and toss half the number of them into a roasting tray.
  4. Lay in half of the rosemary sprigs as well.
  5. Then sit the hunk of meat in the tray.
  6. Drizzle olive oil.
  7. Place the remaining garlic cloves and rosemary sprigs on top.
  8. Cover well with foil and stick the whole tray into the screaming hot oven.
  9. As soon as the lamb goes in, turn the temperature down to 170°C.
  10. Let it roast for 4 hours, while you watch soccer and salivate.

What to have it with:

Serve with a potato smash, greens, an optional mushroom sauce, and most importantly, a berry or currant jam.

There’s something absolutely magical about having an ultra-tender roast with a jam. I don’t know about you, but it knocked my socks off.