Sun­day Roast

Pull out the stops on Fa­ther’s Day with a su­per tasty, not-so-tra­di­tional roast din­ner, says NZ House & Gar­den Food Editor Sally But­ters. CREAMY POTATO PUREE WITH SMOKED PA­PRIKA HERB OIL OR­ANGE, CAR­DAMOM & HONEY ICE CREAM WITH CARAMELISED ROSE­MARY OR­ANGE

The Dominion Post - Your Weekend (Dominion Post) - - Weekend Kitchen -

A potato ricer is the se­cret to cre­at­ing su­per-smooth, restau­rant-wor­thy mash. Al­ter­na­tively you can push the cooked pota­toes through a sieve.

6 large (500g) mash­ing pota­toes (we used agria) 50g but­ter About ½ cup milk, warmed Grated nut­meg Sea salt

Flavoured oil:

¼ cup ex­tra vir­gin olive oil ½ tea­spoon sweet smoked pa­prika 1 ta­ble­spoon chopped herbs, such as pars­ley, chives, dill

When you’re warm and cosy and nearly re­plete from a sat­is­fy­ing roast, a dish of cool, smooth, home­made ice cream of­fers a re­fresh­ing fi­nale.

Ice cream:

2 oranges, finely grated zest 1 lemon, finely grated zest 1 tea­spoon caster sugar 2 cups full-cream milk 8 car­damom pods, crushed 4 egg yolks 1/ cup liq­uid honey

3 1/ cup caster sugar

3 ½ tea­spoon ground car­damom 300ml cream, whipped un­til just thick­en­ing 2 ta­ble­spoons or­ange liqueur

Caramelised or­ange:

1 or­ange ½ cup caster sugar ¼ cup wa­ter ¼ cup freshly squeezed or­ange juice 1 sprig rose­mary

Ice cream: Com­bine citrus zest and first mea­sure of caster sugar in a bowl, press­ing and mash­ing to re­lease the oils in the zest. Add milk and car­damom pods and leave to sit for 20 min­utes.

Place bowl over a pot of sim­mer­ing wa­ter and heat un­til just be­gin­ning to steam.

In a sep­a­rate bowl, beat to­gether egg yolks, honey, sec­ond mea­sure of caster sugar and the ground car­damom. Whisk in half the hot milk mix­ture then pour Cook pota­toes in boil­ing salted wa­ter un­til soft. Drain well and mash with but­ter and enough warm milk to cre­ate a soft mix­ture. Sea­son well with nut­meg and salt.

Pass potato mix­ture through a ricer or sieve and stir un­til smooth and creamy, adding more milk if de­sired.

Com­bine flavoured oil in­gre­di­ents. Spoon potato into a warm serv­ing dish and driz­zle the oil over. Serves 6-8 this back into the re­main­ing milk and re­turn pan to the heat.

Stir over sim­mer­ing wa­ter un­til mix­ture will coat the back of a spoon (about 8 min­utes). Take off heat and stir of­ten un­til mix­ture reaches room tem­per­a­ture.

Re­move and dis­card car­damom pods then stir in whipped cream. Re­frig­er­ate un­til well chilled.

Trans­fer to an ice cream maker, add liqueur and churn to man­u­fac­turer’s in­struc­tions. Spoon ice cream into a 1 litre con­tainer lined with plas­tic wrap, cover and freeze un­til firm, overnight if pos­si­ble.

Caramelised or­ange: Cut un­peeled or­ange into thin slices and place in a small saucepan. Add enough cold wa­ter to just cover and bring to the boil. Drain and re­peat 2 more times.

Place caster sugar and wa­ter in an­other small saucepan and heat while stir­ring un­til sugar dis­solves. Bring to the boil and cook un­til mix­ture turns a rich am­ber colour, swirling the pan from time to time.

Re­move from heat and care­fully add or­ange juice and rose­mary sprig. Stir un­til you have a smooth syrup.

Add or­ange slices and re­turn to the heat for 2 min­utes. Cool to room tem­per­a­ture be­fore serv­ing on ice cream. Serves 4-6

SLOW-ROASTED LEG OF LAMB WITH ANCHOVIES Never fear – the anchovies don’t make this melt-in-the-mouth lamb at all fishy tast­ing, but add a savoury note that blends beau­ti­fully with the meat.

1.5kg leg of lamb 10 an­chovy fil­lets 1 clove gar­lic, crushed 1 tea­spoon chilli flakes 2 tea­spoons finely grated lemon zest 2 ta­ble­spoons olive oil 2 onions, peeled and cut into thin wedges 2 whole gar­lic bulbs, cut in half hor­i­zon­tally 8 young whole car­rots, washed (or 3 large car­rots, peeled and diced) 3 sprigs thyme 2 sprigs rose­mary 1 lemon, juiced 1 cup wa­ter

Heat oven to 150C. Make slits over lamb and in­sert an­chovy fil­lets. Sea­son lamb gen­er­ously with flaky sea salt and freshly ground black pep­per.

Com­bine rushed gar­lic, chilli flakes and lemon zest with 1 ta­ble­spoon of the olive oil. Rub mix­ture over lamb. Heat the re­main­ing ta­ble­spoon of oil in a casse­role dish or roast­ing pan with a lid (one large enough to hold the lamb). Add lamb and brown on all sides then re­move from pan.

Add onion wedges, halved gar­lic bulbs and car­rots and sear for sev­eral min­utes. Add herb sprigs, lemon juice and wa­ter.

Re­turn lamb to pan, cover with bak­ing pa­per then the lid, and cook 4 hours.

Re­move lid and bak­ing pa­per and in­crease oven tem­per­a­ture to 200C. Baste lamb well with cook­ing juices and cook 10-15 min­utes un­til skin is golden. Baste again be­fore re­mov­ing from cook­ing liq­uid with the veg­eta­bles. Cover and keep warm.

Strain cook­ing liq­uid into a small saucepan, re­mov­ing as much fat as pos­si­ble. Sim­mer for a minute or two be­fore serv­ing with the lamb. Serves 6-8

Cook’s note: If us­ing a roast­ing pan with­out a lid, cover the lamb with bak­ing pa­per and a dou­ble layer of foil.

Ber­nadette Hogg, Recipes & food styling: Jo Wil­cox Styling: Kate Ar­buth­not, Clau­dia Kozub Pho­to­graphs: Kieran Scott, Manja Wachsmuth

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