Four-bird roast with sweet gooseberry & chilli sauce

IF YOU are going for a decadent theme party these holidays, then this dish is an all-round crowd pleaser.

INGREDIENTS:

For the four-bird roast you’ll need:

1 x four-bird roast: about 2.3kg

Salt and white pepper to taste

2 tsp cumin, toasted and ground

1 tsp coriander, toasted and ground

2 tbs oil

For the sauce you’ll need: 1 tbs vegetable or olive oil 2 tbs fresh ginger, chopped 1 clove garlic, chopped 200g gooseberry jam ½ cup sweet chilli sauce 1 tbs fresh rosemary needles 1 tbs white balsamic vinegar 1 tbs orange zest ½ tsp sesame oil

METHOD:

1. Preheat the oven to 180ºC. Rub the meat well with the oil, mix the seasoning and rub it into the meat.

2. Place in the preheated oven and cook until golden brown for about 25 mins.

Turn over and cook for another 25 mins.

3. Wrap the meat in foil and cook in the foil for another 25 mins.

4. For the topping, heat 1 tbs of oil in a saucepan, add the ginger and garlic and cook, stirring, for 30 secs.

5. Add the gooseberry jam, sweet chilli sauce, rosemary, balsamic vinegar, orange zest and sesame oil.

6. Cook gently for 12 mins, or until it starts to look glossy from the heat.

7. Remove the roast from the oven and remove the foil.

8. Cover the roast with half the sauce and cook for a further 20 mins at 200-220 ºC, until light golden brown.

9. Try not to exceed the total cooking time of 40 mins per 1kg.

Remove from the oven and serve with the remaining sauce.