All new roasts Pork belly, lamb rack, corned beef and more roasts with a twist
Sunday lunch has never tasted so good! Try food director Jennene Plummer’s twists on traditional roasts
SLOW-ROASTED PORK BELLY WITH ROAST APPLES SERVES 6-8 PREP 15 MINS COOK 2 HOURS 40 MINS PER SERVE 4734kj COST $$
1 ¼ kg boneless pork belly 2 tsp vegetable oil 1 tbsp salt 2 large onions, thickly sliced 8 baby apples, whole 1 cup chicken stock 275ml apple cider ¼ tsp ground allspice 6 small sprigs rosemary leaves blanched green beans, to serve POTATO, CABBAGE & LEEK MASH 40g butter 2 leeks, thinly sliced ¼ green cabbage, thinly sliced 6 large potatoes, peeled, chopped ¼ cup thickened cream
1 Preheat oven to moderately slow, 160°C. Pat pork dry on all sides. Score skin at 1cm intervals (or ask butcher to do it). Rub with oil and salt. 2 Scatter onion in base of a large flameproof roasting pan. Arrange pork on top and roast 2 hours.
3 Increase oven to very hot, 220°C. Cook 40 minutes, adding apples in final 15 minutes. 4 Remove pork and 6 of the apples from roasting pan and set aside, loosely covered with foil. 5 In roasting pan, combine remaining apples, roasting juices and onion, stock, cider, allspice and rosemary. Simmer, crushing apples, 10 minutes until reduced. 6 POTATO, LEEK & CABBAGE MASH In a frying pan, melt half butter on high. Saute leeks and cabbage 10 minutes. In a saucepan of boiling salted water, cook potatoes 12-15 minutes until tender. Drain, push through a ricer or fine sieve and set aside. Add leek mixture to potato and heat on medium. Stir in cream and remaining butter. Season. 7 Strain apple sauce through a fine sieve, pressing firmly on solids. Discard. Serve sliced pork belly with roasted apples, mash, sauce and green beans.
INDIAN LAMB RACK WITH LENTILS SERVES 4 PREP 10 MINS COOK 40 MINS PER SERVE 1674kj COST $$$$
2 tbsp olive oil 1 x 8-cutlet French-trimmed lamb rack 2 large onions, finely chopped 4 garlic cloves, crushed 2 tbsp grated fresh ginger 1 bunch coriander, leaves, stems separated, roots finely chopped ¼ cup tandoori paste 1 cup red lentils 3 cups chicken stock 250g vine-ripened tomatoes, cut into clusters toasted flaked almonds, naan, yoghurt, to serve
1 Preheat oven to hot, 200°C. 2 In a large flameproof roasting pan, heat oil on medium. Season lamb, then sear on all sides 5-6 minutes. Remove from pan and set aside. 3 In same pan, saute onion, garlic, ginger, coriander stems and roots 3-4 minutes. Add paste and cook, stirring, 1-2 minutes until fragrant. Stir lentils and stock through. Bring to boil then transfer to oven. Bake 10 minutes until almost tender. 4 Return lamb to roasting pan with lentil mixture. Bake 20-25 minutes. Add tomatoes final 5 minutes. 5 Serve lentils and lamb rack sprinkled with toasted flaked almonds and coriander leaves. Accompany with naan and yoghurt, if liked.
MIDDLE EASTERN BAKED TROUT WITH TAHINI DRESSING SERVES 4-6 PREP 15 MINS COOK 25 MINS PER SERVE 2894kj COST $$$
¼ cup olive oil 2kg ocean trout fillet, skin on, pin-boned juice 1 lemon ½ cup toasted, chopped walnuts 3 long red chillies, seeded, finely chopped 1 bunch coriander, leaves picked, chopped ½ bunch parsley, leaves picked, chopped ⅓ bunch mint, leaves picked, chopped 2 tsp za’atar 2 tsp ground sumac micro herbs, lemon wedges, flatbread, to serve TAHINI DRESSING 1 cup Greek-style yoghurt ⅓ cup tahini juice 1 lemon 1 garlic clove, crushed 1 Preheat oven to moderately slow, 160°C. Place a large sheet of baking paper on bench. Drizzle with 1 tbsp olive oil. Place trout skin-side up onto paper, drizzle with 1 tbsp oil. Season. 2 Wrap trout in paper to enclose and transfer to a large oven tray. Bake 12 minutes, then carefully turn and bake a further 12 minutes. 3 Remove from oven. Open paper to allow steam to escape. Cool slightly. 4 DRESSING Meanwhile, in a bowl, whisk all ingredients together. Season to taste. 5 In a medium bowl, combine remaining olive oil, lemon juice, nuts, chilli, herbs, za’atar and sumac. Season to taste. 6 Top trout with a little dressing, the za’atar herb mixture and extra dressing. Scatter with micro herbs and serve with lemon wedges and flatbread.
BALSAMIC GLAZED VEGETABLES WITH POLENTA SERVES 4-6 PREP 10 MINS COOK 40 MINS PER SERVE 2593kj COST $$$
⅓ cup olive oil ¼ cup balsamic vinegar 2 tbsp brown sugar 1 tbsp smoked paprika 300g brussels sprouts, trimmed, halved 2 x 175g punnets vine-sweet mini-capsicums 2 red onions, cut into wedges 1 garlic bulb, halved 400g can borlotti beans, drained, rinsed 250g punnet cherry tomatoes 5 sprigs oregano basil leaves, shaved parmesan, to serve POLENTA 4 cups vegetable stock 2 cups milk 1 cup polenta 200g reduced-fat cream cheese 1 Preheat oven to hot, 200°C. Grease and line two oven trays. 2 In a bowl, combine olive oil, balsamic, sugar and paprika until sugar dissolves. Toss on oven trays with sprouts, capsicums, onions and garlic. Bake 40 minutes, adding beans, tomatoes and oregano for the final 5 minutes. 3 POLENTA Meanwhile, in a large saucepan, bring stock and milk to the boil on medium. Whisk in polenta, boil 1 minute. Reduce heat to low and simmer, stirring frequently, 15-20 minutes until soft. Remove from heat, stir cream cheese through and season to taste. 4 Top polenta with balsamic vegetables. Scatter with basil and parmesan to serve.
WHISKEY GLAZED CORNED BEEF WITH GARLIC BREAD SAUCE SERVES 4-6 PREP 15 MINS COOK 2 HOURS 10 MINS PER SERVE 3298kj COST $$$
1kg corned beef (silverside) ½ cup brown sugar ⅓ cup malt vinegar 4 fresh bay leaves 1 tbsp black peppercorns 1 tsp whole cloves 8 small brown onions, peeled, halved 1 bunch baby carrots, trimmed, scrubbed ½ green cabbage, wedges 1 tbsp olive oil parsley leaves, to serve WHISKEY GLAZE ⅓ cup tomato sauce ¼ cup whiskey ¼ cup malt vinegar 2 tbsp brown sugar 2 tbsp Worcestershire sauce 1 tsp English mustard GARLIC BREAD SAUCE 100g butter, chopped 8 garlic cloves, chopped 1 ½ tbsp milk powder 50g sourdough, toasted, 1cm cubes 1 cup chicken stock
1 In a stockpot, place beef, fat-side up, sugar, vinegar, bay leaves, peppercorns and cloves. Cover with enough cold water to submerge, and bring to the boil on high. Reduce heat to low, cover. Simmer 2 hours. 2 Preheat oven to hot, 200°C. Lightly grease and line a large oven tray. 3 Toss onions, carrots and cabbage with olive oil on tray. Season. Roast 35-40 minutes until tender. Set aside, covered, to keep warm. 4 WHISKEY GLAZE In a small saucepan, bring all ingredients to the boil on high. Reduce heat to medium and simmer, stirring, 6-8 minutes until thickened. 5 Increase oven to very hot, 220°C. Remove corned beef from liquid and place fat-side up on a roasting rack set over a tray. Pat dry with paper towel, then brush with whiskey glaze. Bake 10 minutes until caramelised. 6 GARLIC BREAD SAUCE Meanwhile, in a medium saucepan, melt butter on medium. Saute garlic 2-3 minutes. Add milk powder, cook 2 minutes. Stir in bread and stock and bring to the boil. Reduce heat to low and simmer 4-5 minutes. Process until smooth. Season to taste. 7 Serve whiskey glazed corned beef with roasted vegetables, parsley and bread sauce.