Category Archives: Roasts

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Batch 10 Bourbon Bacon Jam

2016-bc-jam-webFor my bacon jam I select bacon that has a low fat level. I love to make it with dry cured, smoked bacon. During the cooking of the bacon remove as much of the oils released from the bacon

Ingredients

600g bacon sliced into small pieces, (about 20mm)

2 cups of shallots, finely chopped

1 cup red onion, finely chopped

4 garlic cloves, finely chopped

1 teaspoon chili powder

½ teaspoon smoked paprika

½ cup Batch10 Honey Bourbon (125ml)

½ cup maple syrupbatch10-banner-toh

¼ cup balsamic vinegar

Cook the bacon pieces in batches to allow for it to crisp up properly. Cook over medium heat until  brown. You want the bacon a little crisper with as little visible fat as possible. Transfer to paper towels to drain excess fat off.

Pulse your shallots and onions in the food processor or cut them by hand.

Leave about 1 to 2 tablespoons of the fat in one of the pan. Add shallot and onion to the pan, cook over medium heat until they start to caramelize. Add the garlic and cook for about one more minute.

Add the chili powder and smoked paprika, stir to combine.

Increase heat to high and add the bourbon (carefully) and maple syrup. Bring to a boil, stir and scrape the pan so all the little bacon bits comes loose. Continue boiling for about 2 to 3 minutes.

Add vinegar and continue to boil for about another 3 minutes.

Using a sharp knife cut the bacon into small pieces. You can also tear it by hand so it looks more rustic, not too perfect.

Add the bacon into the pan, reduce heat to low and simmer for about 10 minutes, the mixture will thicken.

Turn off the heat and drain any excess fat off the bacon jam by pouring it through a sieve or use cheesecloth to drain it.

Now you have two options, you can pop the mixture into a food processor and pulse until it breaks down more. Or you can leave it chunky, your choice.

Transfer to jars and store in the fridge.

Whole Roasted Beef Sirloin

grilled-sirloin-tvpEntertaining for a crowd? Whole roasted sirloin is a “go to” for me. This recipe is simple and easy to do.

Ingredients

1 whole piece of sirloin, fat on – around 2-2.5kg
3 bay leaves
2 sprigs fresh rosemary
500ml beef stock 
200ml good shiraz or cabernet sauvignon
Salt and freshly ground black pepper

Method

Preheat oven to 150 C

In a deep sided baking dish, add stock and red wine and then place whole sirloin in baking dish and add herbs.

Season with salt and pepper

Cut two lengths of aluminium foil 10cm longer than your baking dish and pleat together to form one wide, long piece. Use the foil to totally seal the sirloin/baking dish.

Place into preheated oven and cook for 4.5 to 5 hours.

Remove from oven, remove foil and increase the heat to about 180 C.

Finish off the beef by placing into the oven for another 30-45 minutes. Remove beef, cover with foil and allow to rest.

Ladle off the juices remaining in baking dish and allow fats to settle out. Skim off fat once cooled.

Put juices into a small saucepan and reduce to about half, over low heat.

If serving immediately, cut into ‘steak’ sized slices – you’ll not achieve thin slices!

You only need a little of the gravy/jus as it is very rich. Put remaining jus into a sealed container for later!

When cold the sirloin can be sliced in paper thin slices.

Put a little cold jus (which will have solidified under refrigeration) into a small container, add thin slices of sirloin, smear a little more jus over slices and either re heat in an oven (125 C).

Chilli Honey Roasted Chicken

Chilli-Roasted-Chicken-webIngredients

1 lemon, plus 3 tablespoons freshly squeezed lemon juice
4 tablespoons olive oil
2 ½ teaspoons salt
3 tablespoons freshly squeezed orange juice
1 ½ tablespoons whole grain mustard
3 tablespoons honey
1 bay leaf
½ to 1 teaspoon crushed red pepper (chilli) flakes, to taste
Black pepper, to taste
1 size 16 or 18 chicken (3.3lb), cut into 8 pieces
3 cups sliced carrots (10mm 1/2in thick slices)
1 onion, halved and thinly sliced
⅔ cup sliced dates
1 tablespoon fresh thyme leaves
¼ cup chopped parsley, for garnish
2 spring onions, thinly sliced, for garnish
¼ cup chopped toasted pistachio nuts, for garnish (optional)

Method

Quarter the lemon lengthwise, removing any seeds. Thinly slice crosswise into small wedges and add to small pot of boiling, salted water. Blanch for 2 minutes and drain. Reserve slices.

In a saucepan, whisk together lemon juice, orange juice, oil, mustard, honey, salt, bay leaf, red pepper flakes and black pepper to taste. Bring to a boil and simmer for 5 minutes. Let cool.

Put chicken in a bowl and add honey mixture. Add carrots, onion, dates, thyme and blanched lemon slices. Turn mixture several times to coat. Let marinate for at least 30 minutes at room temperature, but preferably covered overnight in the refrigerator.

Heat oven to 200 degrees C (400F). Transfer all ingredients, including marinade, to a baking dish with a rim. Chicken should be skin side up. Roast until chicken is browned and cooked through, about 20 to 30 minutes for breasts and 30 to 40 for legs and wings (remove the pieces as they are done cooking).

When the chicken is done, give the carrot mixture in the pan a stir; if the pan looks dry add 2 to 3 tablespoons water. Continue roasting the carrots until they are tender, about 7 to 12 minutes longer.

Spoon carrots over chicken and top with parsley, spring onions and pistachio nuts.

Roasted Chicken Legs with Honey and Curry Glaze

Curry-honey-legs-webIngredients 

6-8 chicken legs

4 tbsp Honey (1/3 cup)

Juice ½ lemon

3 pealed cloves of garlic

1 tbsp curry powder

Salt and pepper 

Method

Preheat oven to 175C. (350 F) 

Mix the curry, garlic, lemon juice and honey into a paste.  

Pat the chicken legs dry and then season with salt and pepper. 

Baste the chicken legs all over with the honey-curry mixture. Place in a baking tray  in the oven and cook for 20 minutes and baste again.

Cook for another 20-30 minutes till the legs are cooked through. 

Once cooked cover with foil and rest for 10. 

I love to serve these on a bed of homemade red cabbage slaw as a brunch.

Bacon Wrapped Roast Beef Fillet

Roast-Beef-Fillet-webBeef fillet (tenderloin) and bacon are two meats I love. This recipe is my “go to” when I have a whole grass fed, beef fillet on hand and streaky bacon. Hmmmm, when do I not ever have streaky bacon in my fridge.

A nice piece of beef fillet has its own flavour and in this recipe I don’t add any additional flavour other than seasoning.

Ingredients

1kg (2.2 lbs) beef fillet (tenderloin), ends trimmed so its of uniform sizing

salt and pepper to season

400g (1 lb) streaky bacon strips

Olive oil

Method

Lay 2 overlapping sheets of plastic wrap, measuring a 75mm (3 inches) longer than each end of the beef tenderloin, on a flat work surface.

Season the beef all over with fresh ground salt and black pepper. Rub the seasoning in to get even coverage.

Taking one piece of streaky bacon wrap it around one end and then with another wrap the other end. Continue with bacon strips slightly overlapping them in this fashion moving towards the centre until covered. I wrap the bacon firm around the fillet.

Tie roast with butcher twine to maintain shape. This will produce a uniform shape once its finished cooking and will look a million dollars what you carve it at the table.

Place the roast in the center of the plastic wrap and place one side of the wrap over the fillet and roll to overlap. Complete this a second time making sure the wrap is nice and firm.

Chill in the fridge for at least one hour.

Preheat an oven to 200ºC (400ºF) and remove the roast from the plastic wrap.

In an oven proof fry pan or skillet over medium heat, warm the oil and when hot add the roast and sear one side for 2-3 minutes until its evenly browned and roll to brown all sides. Then brown the ends. The bacon should render fats and you shouldn’t need to add more oil.

Transfer the pan to the oven and roast for medium-rare, about 30-40 minutes.

Transfer the roast to a carving board, cover loosely with aluminum foil and let rest for 10-15 minutes.

Serve with your choice of seasonal fresh vegetables. I serve with a rosemary red wine jus.

Roasted Chicken with Passion Fruit Gravy

Roast-Chicken-Passionfruit-With winter on the way and a cold snap heading up the Island roasts are the order of the day for me. 

This recipe for me produces a slightly fruity flavour to the roast with the balance coming from the soy which brings a salty/sour balance to the sweet 

Ingredients 

1 large roasting chicken, size 20 is ideal, thawed if frozen
3 tbsp fresh rosemary leaves, crushed
1 tsp powdered cinnamon
4 tbsp soy sauce
1 cup passion fruit juice (fresh or from concentrate)
1 cup water
2 tbsp melted butter
1 tbsp honey
4 tbsp toasted sesame seeds

Gravy

Pan juices from roast
2 Tbsp cornflour
1/2 cup passion fruit juice
salt and pepper to taste 
seeds of one passion fruit (optional)

Method 

In a small bowl, combine the rosemary, cinnamon, soy sauce and passion fruit juice, honey and blend well. Put the bird in a large zip-loc bag, pour the marinade mixture over the bird, press out excess air and seal the bag. Marinade the bird in the refrigerator overnight, turning the bag over once or twice during this time.

Take the bird out of the refrigerator about 1/2 hour before beginning to roast it. 

Preheat oven to 190C. Put the bird in a large roasting pan, pour the marinade over and around it, and brush the skin of the bird with the melted butter. Put the bird in the oven and roast it, basting from time to time with pan juices. Roast for about 20 minutes per 400g or until the internal temperature reaches 75C. Remove from oven and let stand for 15 minutes, loosely covered with aluminum foil.

For the gravy, stir the cornflour into the passion fruit juice. Heat the juices remaining in the roasting pan, using a wooden spoon to scrape up any solid bits stuck to the roasting pan. Add the passion fruit juice, and bring all to a boil. Reduce heat and simmer until the gravy has thickened. Season with salt and pepper and add passion fruit seeds if desired. Pour gravy into a warmed jug.

Carve the chicken and serve with steamed or roasted vegetables of choice.

Chinese Five Spice Chicken Legs

5spice-chic-legs-webIngredients 

1/2 cup honey, warmed

1 teaspoon Chinese five spice powder

1 garlic clove, crushed

2 tablespoon GF soy sauce or coconut aminos for paleo

16 (2kg) chicken drumsticks

¼ cup fresh mint leaves 

Method 

Combine warm honey, five spice, garlic and soy sauce in a jug. 

Place chicken in a large, shallow glass or ceramic dish. Add honey mixture, turn to coat, cover and refrigerate for 2 hours. 

Preheat oven to 200°C (400F). Line a baking tray with baking paper. Remove chicken from marinade, reserving marinade. 

Place chicken in a single layer on the prepared tray. 

Place in the oven and cook chicken, basting with reserved marinade halfway through cooking, for 40 minutes or until chicken is golden and cooked through. 

Add the mint leaves when basting ½ way through the cooking 

Serve with desired sides.

Orange Thyme Roasted Chicken

Chicken-Honey-Orange-webIngredients 

1 whole chicken NZ size 16 – 1.5kg (3.3lb)

2/3 cup fresh NZ Navel orange juice 

1 tablespoon honey or raw sugar

6 sprigs fresh thyme, leaves removed

Zest and juice of one lemon

2 tablespoons olive oil

1 cup chicken stock

2 garlic cloves, finely chopped

salt and fresh ground pepper 

Method 

Combine orange juice, zest, lemon juice, honey or sugar, thyme and 1 tablespoon oil in a pot and bring to a simmer for 3-4 minutes to combine ingredients. Let it cool and place in a large glass or ceramic dish. Add chicken and baste well. Cover with plastic wrap. Refrigerate for 4 hours or overnight, basting the chicken in the marinade occasionally. 

Preheat oven to 200C (400F). Transfer chicken to a large roasting pan, lightly seasoning with salt and fresh ground pepper, reserve the marinade. 

Roast for 20 minutes. 

Drain excess fat. Add reserved marinade and stock. Reduce oven temperature to 180C (375F). Roast for a further 60 minutes or until chicken is cooked through. Transfer to a platter. Cover with foil to keep warm. 

Pour pan juices into a pot and simmer over a medium heat to reduce by 1/3, skimming fat. Cover to keep warm. 

Slice chicken and serve chicken with pan juices and your choice of vegetables.

Easy Herb Roast Lamb Leg

Herb-Lamb-roast-webThis is my fall back lamb leg roast recipe. Its quick and easy to prep and I often use it to make pulled lamb. 

The juices from the lag roasting make a wonderful base for a tasty gravy. 

Serves 4-6

 Ingredients

1.8 kg (4 lb) Leg of lamb 

2 tbsp olive oil

3 cloves Garlic, peeled and sliced lengthways into 24 slivers

2-3 stems Rosemary, cut into 24 pieces (preferably with thick, mature stems)

2 onions, peeled and cut in half

Several sprigs fresh thyme

Salt and fresh ground black pepper

½ cup stock (broth) of choice. I use chicken.

 

Pre-heat the oven to 190 °C (375F). 

Rub the olive oil all over the lamb leg and season with salt and pepper to taste. 

Make 24 small but deep slits all over the leg of lamb, spacing them out evenly.

Insert 1 garlic sliver and 1 rosemary piece into each slit and season generously with salt and pepper.  

Place the cut onion halves and thyme in the roasting tray and position the leg of lamb on top, making sure it is stable and add the stock to the base of the tray. 

Cover the tray loosely with foil and cook for 90 minutes. After 90 minutes remove the foil and cook for another 30 minutes, uncovered.  The lamb will be well done; cook for less time for medium well or medium rare.  

Remove from the oven and cover again with foil and let stand for 20 minutes before carving.

Roasted Pork Belly with Crispy Crackling

pork-belly-1000 (1)This recipe does have several steps in it, they are easy to do and when I cook my pork belly this way the crackling is just the best. It’s a make ahead recipe I start a day or two before I want to serve. 

Ingredients 

1.5kg (3.3lb) pork belly

3 garlic cloves, chopped finely

1 tbsp of fennel seeds (lightly toasted)

3-4 sprigs of rosemary, removed off stem, rough diced

1 tsp 5-spice powder

pork-belly-web-1sea salt

2 tsp fresh ground black pepper

Olive or coconut oil for brushing

Aluminum Foil

Butchers string 

Method 

In a smallish bowl add the garlic, fennel seeds, salt, pepper and 5-spice and mix well. 

Make lengthwise scores on pork belly skin (the width of these scores should be the width you would like to cut for individual servings). Make sure that the scoring breaks the fat just touching the flesh underneath without cutting into it, and make sure the skin is cut to the end both sides. 

With hot boiling water, pour over the shin to blanch it. You will notice the skin shrinking a wee bit and turning a little translucent. Pat completely dry. 

Turn the pork over to the meat side up and make a couple of deep slashes across the flesh diagonally. This will help the marinade penetrate deeper into the flesh and assist in the rolling as well. 

Rub the marinade well into the meat (underside) making sure you rub the marinade into the deep slashes created. 

Place the pork belly in a roasting pan, cover and rest overnight in the fridge. This will assist in drying the meat a little. 

The Slow Roasting 

Remove pork from fridge and let it come to room temperature, about 30 minutes. 

While the meat is warming up pre-heat oven to 140 C (285 F) 

Turn the pork meat side up and sprinkle the rosemary evenly over the meat. Cut several lengths of butchers string, about 5 for this size of roast. Roll tight the pork belly and tie with the string. I start towards the centre and work out to the ends. 

Brush oil all over the outside of the roast and then rub with sea salt all over the skin. Don’t use too much salt. An even, light coating is what we are after. 

Place the rolled pork on a rack in a roasting pan. Fill up with water just before it touches the pork (if you like me, do not have a proper size rack, I propped the pork up on several over-turned, oven-proof ramekins instead). Cover the entire pork with foil. 

Slow roast for 3 hours, checking every hour to see if you need to refill the water. Pork juices will get collected in the water, and this could be use as a base for a beautiful gravy later. 

After roasting, let it cool. Once cool, you can return it into the fridge uncovered to dry the skin further for a couple of hours (if you are serving this pork later, you can also keep it overnight, bring the pork out to room temperate and roast it 30 mins before serving your guests). If you don’t have the time, pat the skin dry again. 

As for the remaining juices in the pan, you can keep it overnight or leave it in the pan to be re-used for the final crackling stage. 

Crackling 

Pre-heat oven to 230 C (450 F).  You may use the same roasting pan with the pan-juices. Add more water (as the hot oven will dry it out almost immediately). 

Place pork on a rack, in the water bath. 

Brush the skin evenly with oil. Sprinkle a light covering of sea salt on top. 

Roast for exactly 30 mins in a the oven. Turn it after 20 mins, so skin get evenly crackled. 

Let it rest 10 mins covered before cutting and serving. Drain the oil in the roasting pan and use the remaining juices to make a lovely gravy.

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