Another Sunday Roast

lamb roast

Mag’s been put to bed so that means…Sunday roast.

A few helpful things:

Lamb
You can make a nice lamb stuffing with (roughly)
a cup of fresh breadcrumbs, a knob/thumb of melted butter, 1/3 cup of fire raisins, grated lemon peel, and 2 tbs of chopped mint and 2 tbs chopped parsley and a couple of sprigs of thyme.
The shoulder of dorper lamb had already been boned and netted – I carefully peeled back the net, unrolled the lamb, spread it with stuffing and rerolled and netted it. Just let it sit for a while in some EVOO and rosemary before roasting.
You could always debone it yourself or ask a butcher, anyway these are usually called “easycarve roasts”.


Roast Sweet Potato, Broccoli and Leek Pie (not pictured)

Bit like a quichey bastila (No!). Instead of shortcrust get some sheets of filo pastry and a springform tin. Rub the tin down with butter (just the inside) and then brushing one sheet at a time with butter, line the inside of the tin. Work around the tin 3 o’clock, 6 o’clock, 9 o’clock, 12 o’clock, rock. A little tearing is unavoidable but if you layer it enough there should be enough overlap so the filling doesn’t run everywhere when you put it in. You can trim it or scrunch it up for a scrunchy effect – I think I used about 10 sheets of filo pastry.
For the filling – sliced leek sauteed gently in butter, small oven-roasted cubes of sweet potato, chopped broccoli – ever so slightly pre-cooked in butter, goat’s cheese, toasted sesame seeds, some thyme, oregano and salt and pepper. 8 eggs and 300mls of cream (and if you’re using Bannister Downs cream, it’s good, make sure you give the pack a bit of a shake and a squeeze).
Cooks in about 20 minutes.

Potatoes Dauphinoise
Had this at Bouchon Bistro on Friday night (which is really good) so I made it at home. The trick is cooking the potato slices in milk with a bouquet garni and nutmeg*. You ditch the milk when the potatoes have been cooking for 15 minutes. Give the casserole dish a bit of a rub with butter and cut garlic cloves. then layer the potato slices, seasoning as you go along, filling with hot cream, and topping with grated gruyere. Cook in the oven for 40 minutes.

Roasted Beetroot
Roast beetroots until skins peels off by hand. Dice and then serve with sour cream and chopped mint.

Coconut, Chocolate and Vanilla Soufflé
This is close enough to the recipe to save me typing it out. While you’re boiling the milk add a sliced vanilla bean and about 2/3 cup of dessicated coconut.

Drinking notes: Don’t know what it is but Bishops Finger is just so right at the moment.
Possible jingle:
(to tune of “L-A-C-H-L-A-N”, Your Wedding Night)
Well guests they will linger
If you’re giving the Finger

chocolate coconut vanilla souffle


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10 comments

  1. bramble’s avatar

    You had me all confused about Bannister Downs cream, but a quick google now has me intrigued: chalk-based packaging? You should be greenmanthatcooks…

    And your pouffy souffle has me wanting to jump up and down in front of the oven in envy…

  2. Anthony’s avatar

    Oops yeah Bannister Downs. The packaging is pretty cool once you remember not to grab it like a carton but the cream settles to the bottom.

    Are you calling my souffle a pouff? Outside you.

  3. neil’s avatar

    That elasticized netting reminds me of my pants too much. I give it the flick and retie with kitchen string, that way the meat doesn’t get caught up in the netting when you try to pull it off later, much less messy.

  4. Anthony’s avatar

    and that’s why I wear boxers.

  5. bramble’s avatar

    >the cream settles to the bottom.

    fat sinks? is that a special southern hemisphere effect?

    your souffle is so pouffy it should be at the sydney mardi gras.

  6. Anthony’s avatar

    That should read – liquidy bits come out and blobby bits stay in.

    it should be pirate sleeves

  7. Michelle’s avatar

    Your souffle looks gorgeous, especially its pouff.

  8. Francis Xavier Holden’s avatar

    Talking about pulling off your meat and it getting stuck in the netting, I’ve always found those easycarve sheep roasts a bit fatty and grisley – perhaps its like women and I’m shopping too down market.

    I had a surprise the other day. My brother in law the shearer sent down a, fairly large for my urban sensibility, leg of lamb (probably at least hoggett based on past experience).

    It wasn’t really roast weather at the time, (although it may well have been roast wether), so I chucked it in the freezer. I didn’t say so but I was a bit concerned it might be a fatty old bit of mutton or twotooth as per previous gifts.

    Anyway. Time went by and the leg stayed up in the freezer. Then one day a few freeloaders (relatives) dropped over. Hungry. Much well intentioned advice that it would take days to defrost that huge leg.

    I thought, stuff it, no not the leg, the relatives, and I wacked it straight in the oven out of the freezer. On low, 130C on the dial, but hell it could be anything the stove is that old.

    Much dire warnings from expert cooks and freeloaders about how it will taste whilst they got stuck into the cleanskins and copied my latest CDs.

    Anyways – 3 hours later I cranked up the oven a bit for the last run home – 30 mins or so.

    Carved it up. Magnificent. It fell apart and tasted like heaven. Even the relos, as full of cheap slops that they were, remarked on how great it was.

    I had always thought you couldn’t do that. Plop a frozen leg straight in the oven. Opens up lots of possibilities.

    What’s the facts and theory on this? Aside from old cooks tales.

  9. Anthony’s avatar

    Michelle
    It’d be a sad thing without it.

    Sounds like F’Kin hell!
    It’s an interesting question. I’m guessing in principle as long as it’s cooked on the inside, it’s fine.
    A frozen sausage, for example, would be burnt to buggery on the outside and frozen/raw on the inside.But the meat were cooked slowly enough, it’d have a chance to even out.
    Some meats benefit from being cooked quickly – prime cuts and venison, so no no for frozen there.
    Other meats you can roast for a very long time at a low temp -especially gristlier cuts like skirt and chuck and they come out really nicely.
    Usually it hotter first to sear and then turn it down a bit but I mean if it worked and nobody died, then why not.

  10. Barbara’s avatar

    Nice souffle Anthony.

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