MEDITERRANEAN SIRLOIN ROAST WITH SOUR CREAM POTATO BAKE AND CELERYAND-CITRUS SALSA

Serves 8

A LITTLE EFFORT Preparation: 1 hour Cooking: 2½ hours

For the potato bake: sour cream 2 x 250 g tubs Woolworths organic vegetable stock 1 cup lemon 1, zested thyme 10 g, roughly chopped garlic 4 cloves, minced potatoes 3 kg, peeled and thinly sliced

(keep in water to prevent browning) butter 80 g, cubed deboned, rolled sirloin steak 2 kg

(ask your butcher to do this) olive oil 2T sea salt and freshly ground black pepper, to taste

Woolworths roast red pepper pesto 125 g

For the celery-and-citrus salsa: celery 2 sticks with leaves large shallot or red onion 1 lemon 1 olive oil a splash salt, to taste

1 Preheat the oven to 200°C. To make the potato bake, mix the sour cream, stock, lemon zest, thyme and garlic. Check the seasoning as the stock may be salty enough. 2 Layer some of the potatoes in a single layer in a 24 x 30 x 6 cm baking tray or ovenproof dish and pour a ladleful of sour cream over the potatoes. Repeat this with the remaining potatoes and sour cream. Dot with butter and bake for 30 minutes. 3 Pat dry the meat using kitchen paper. Heat the olive oil in a large pan and season the meat with salt. Brown the meat on all sides starting with the fat side down. Remove from the pan, rub the pesto all over and set aside. 4 Remove the potato bake from the oven and place the meat on top of the potato bake. Return to the oven and reduce the temperature to 180°C. Roast for a further hour for mediumrare and 1½ hours for medium to well. Remove the meat from the oven and rest for 20–30 minutes. Leave the potato bake in the oven to crisp up. 5 While the meat is resting, make the salsa. Cut the celery into medium-sized chunks and place in a bowl. Slice the shallot, juice and segment the lemon and chop the celery leaves. Mix all the ingredients with a splash of olive oil and seasoning. Serve the sliced beef on top of the hot potato bake with the salsa. WHEAT- AND GLUTEN-FREE

WINE: Woolworths Diemersdal Merlot Malbec

“Halving the spatchcocked chicken creates more surface area for the crust and allows more even cooking”