Posts Tagged ‘roast’

Simon’s Guide To Roast Meat

Monday, March 31st, 2014

A roast dinner is the perfect meal during Autumn, Winter or just on a Sunday afternoon. It’s one of the easiest cooking methods, just popping it into the oven and letting it do the work for you. We’ve put together our ‘Simon’s Guide To Roast Meat’ for steps and suggested cuts to help you out.

 

1. Preheating the oven allows for the all important first browning.

2. Place roast meat on a rack in a roasting dish, doing this raises the meat allowing the heat to circulate and brown the meat evenly.

3. Brush lightly with oil, and for extra tenderness, add a cup of water or liquid stock to the bottom of the roasting dish.

4. Add herbs, spices and sauces; such as rosemary, sage, thyme, garlic, chilli, salt, pepper, mustard or lemon.

5. Our suggested cuts of meat for roasting; Beef – ribeye, rump, sirloin, rib roast, silverside, blade, eye round, oyster blade. Veal – rack, rump, shoulder, breast. Lamb – backstrap, topside, rump, rack, rib roast, loin, leg, shoulder. Pork – loin chops, rack, rolled loin, rolled belly, leg, shoulder, loin, topside. Depending on which meat you are roasting, speak to our friendly butchers for recommended cooking times.

6. Rest the roast by covering it loosely with foil for 10minutes, allowing the juices to settle and flow back through the meat, giving it a tasty tender taste.

Hot Tip! We also love cooking our vegetables underneath the meat, picking up the delicious juices from meat.

How To Roast a Leg of Lamb

Thursday, June 13th, 2013

 

The roast is a perfect meal on a cold winters night and whether you’re a beginner or an experienced cook in the kitchen, this post will be useful for all thinking “How to Roast a Leg of Lamb”.

Read on for step by step techniques which are easy to follow, and show how versatile and easy Australian Lamb can be to get the very best result every time, which is delicious!Watch movie online Logan (2017)

Understanding the methods of roasting lamb can help anyone become a better cook, and take the hassle out of preparing a meal. This recipe is sure to impress your friends and family – if they ask how you did it we’ll keep your secret!

 

Ingredients

  • Leg Of Lamb (ask your friendly butcher to trim a leg of lamb to your liking)
  • 1 Garlic Clove (crushed/thinly sliced)
  • Fresh Rosemary
  • Olive Oil

Cooking Instructions

  1.  1. Weigh the Leg of Lamb and calculate your cooking time; allow 25 to 30 minutes per 500g.
  1.  2. Add some flavour and season your roast. Rub crushed or thinly sliced garlic over the leg and  then pierce the lamb in 12 places. Press sprigs of rosemary and slices of garlic into each cut.
  2.  *You can use thyme instead of rosemary if you like.
  1. 3. Brush the roast with olive oil and rub with salt and pepper to your liking.
  1. 4. Place the roast on a rack in your baking dish (this allows the meat juices to drain from the roast and it will brown more evenly). Put in a moderate oven at 180 degrees for the calculated cooking time. Juice will collect in the bottom of the dish, this is great to baste your roast with around every 20 minutes.
  1. 5. Once the lamb is cooked remove from the oven and cover with foil, let it rest for 15 minutes. Resting allows the juices to settle in the roast and you won’t lose this moisture when carved.
  1. 6. Use a sharp knife and carve across the grain of the meat, serve with roast vegetables and use the leftover juices to make delicious gravy to enjoy with your meal.

  1. REMEMBER: Whatever piece of meat you’re roasting – you can cook the vegetables underneath; think of potatoes, sweet potato, pumpkin, parsnip or onion. You’ll get a more wholesome flavour as the vegetables start to caramelise, go soft and pick up a lot of those sweet meat juices.

 

HOT TIP: A meat thermometer is a valuable instrument you can use to ensure your meat is cooked to perfection. Push the probe into the thickest part of the meat, but not touching the bone. Rare will be 60 degrees, medium 65 to 70 degrees and well-done will be 75 degrees.

I hope these simple steps have helped you on “How To Roast A Leg Of Lamb” and your next attempt at the PERFECT ROAST. I’m certain they will – good luck and happy cooking!

How to roast a leg of lamb?

Prime Australian Lamb Available at Butchers Simon’s Gourmet Gallery, Chapel Hill.

 

 

Garlic and oregano roast pork leg recipe with caramelised onion mash and jus roti

Wednesday, October 17th, 2012

 

Garlic and oregano roast pork leg recipe with caramelised onion mash and jus roti

Serves 6

Prep time 25 minutes

Cooking time 2 hours

 

 Ingredients

1.8 kg Murray Valley Pork leg*

3 cloves garlic, finely chopped

1 1/2 tbsp chopped oregano

3 tsp finely chopped rosemary

1 1/2 tbsp (25 mL) olive oil

1 tsp vegetable oil

2 tsp table salt

60 g butter

3 onions, finely sliced

2 kg mashing potatoes, peeled and chopped

30 g butter for mashing

3/4 cup (185 mL) milk

Salt and pepper to taste

500 mL salt-reduced chicken stock

1 tsp cornflour

1 tbsp cold water

Blanched greens of your choice

* Also try using Murray Valley Pork shoulder, loin or rack roasts (with rind on)

 

 Method

1. Preheat oven to 230ºC fan-forced/250ºC conventional. Combine garlic, oregano, rosemary and oil in a bowl.

2. Rub the herbed oil over the flesh of the pork, then massage the salt into the scored skin. Place in a baking tray and cook for 45 mins.Lower the temperature of the oven to 160ºC fan-forced/180ºC conventional and continue to cook for 45 mins to 1 hr, until the skin is crispy and the pork is cooked.

3. Melt butter in a large frypan over medium heat. Add onions and cook slowly for 10 mins until soft and golden.

4. Boil potatoes in a large pot of salted boiling water until tender. Drain and place back into pot over a low heat. Add butter and milk. Mash until smooth. Add caramelised onions. Season with salt and pepper.

5. Remove pork from oven and tray and rest for 15 mins. Place baking tray over high heat and add stock. Boil rapidly for 8–10 mins or until the liquid has reduced by half. Stir together cornflour and water. Add to pan juices and cook for 2 mins or until jus roti has thickened slightly.

6. Slice pork and drizzle with jus roti. Serve with mashed potatoes and blanched greens of your choice.

 

See more pork belly recipes

Crispy pork belly recipe with horseradish, mashed potato and sautéed spinach

Learn more about Murray Valley Pork 

 

Recipe and photo courtesy of Rivalea

Crusted pork scotch roast recipe with sweet potato and broccolini

Wednesday, October 17th, 2012

 

Crusted pork scotch roast recipe with sweet potato and broccolini

Serves 6–8
Prep time 15 minutes
Cooking time 1 hour 45 minutes

 

Ingredients

1.7 kg Murray Valley Pork scotch roast*

1 1/2 cups fresh breadcrumbs

1/3 cup (60 g) pistachio kernels, roughly chopped

1 clove garlic, crushed

1/3 cup flat leaf parsley leaves

Sea salt and cracked black pepper to taste

1 1/2 tbsp olive oil

2 tbsp Dijon mustard

1.2 kg sweet potato, peeled and sliced

Olive oil for drizzling

2 bunches (400 g) broccolini, trimmed

*Also try using Murray Valley Pork topside or loin roasts (all boneless and rindless)

 

Method

1. Place breadcrumbs, nuts, garlic and parsley in a food processor. Pulse until just combined. Set aside.

2. Preheat oven to 170ºC fan-forced/190ºC conventional. Season the pork generously with salt and pepper. Place a large, heavy-based baking dish on the stovetop over high heat. Add oil and brown the meat on all sides, about 15 minutes. Remove from the heat.

3. Brush the top half of the pork with the mustard and press on the bread crumb mixture. Place the sweet potato into the baking tray and drizzle both the pork and sweet potato with olive oil. Roast in the oven for 1 1/2 hrs or until the pork and sweet potato are cooked and the crumbs are golden. Remove from the oven and rest for15 minutes before carving.

4 Blanch the broccolini in salted boiling water. Serve with the sliced pork and sweet potato. Crusted pork scotch roast with sweet potato and broccolini

 

See more pork belly recipes

Learn more about Murray Valley Pork 

 

Recipe and photo courtesy of Rivalea

Simon’s Favourite Meals: Easy Dinner Recipe #3 Fillet Mignon

Friday, July 27th, 2012

 

Here’s the third part of our Simon’s Favourite Meals: Easy Dinner Recipe series–simple, fuss-free meals put together by our staff at home using the fresh ingredients from our store. The fillet mignon recipe may seem too simple to be true…but this is one of our Manager’s favourite meals to put together after a long day at Simon’s Gourmet Gallery.

 

Ingredients

Fillet Mignon–a beautiful eye fillet steak wrapped with bacon, seasoned with pepper and mild American mustard. Available at our butcher department at Chapel Hill

1 pack of prepped roast vegetables–available at our produce department fridge

 

Method

1. Bake fillet mignon for 25 minutes at 180°C (conventional)
2. Roast a pack of  our Gourmet Roast Vegetables for approximately 25 – 30min at 180°C (conventional)

Cheeky recipe variation: scrap off the mustard before baking and top with your favourite sauce (mushroom, smokey steak, barbecue, etc) when serving to change up the flavours– just so you can repeat the dish and introduce new flavours to the table!

 

More easy dinner recipes