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31 posts tagged roast

Orange Chili Duck with Cabbage Pasta and Anchovy Breadcrumbs
The pasta is based slightly off this recipe, the best bit being the delicious albeit weird sounding anchovy breadcrumbs.  They’re amazing and would work in quite a lot of dishes to add a bit of crunch and salt, and only take 5 minutes to make.
My version of the pasta used a different type of cabbage and likely wasn’t nearly as nice as that recipe, so I suggest you just make that.  The breadcrumbs recipe though, I will copy over, as you can put them on anything.
Ingredients (duck):
1 orange, zest and whole orange in half
Sea salt
1 red chili, chopped
2kg whole duck
In a mortar and pestle, mash the zest, salt, and chili.  Spread and massage this into the skin of the duck.  Put the orange halves in the duck cavity, and tie the legs shut with some butchers twine.  Cook at 180C / 350F for about an hour, until the skin is crispy.  If it’s not crispy yet, crank the oven and cook for 10 minutes more.
Ingredients (anchovy breadcrumbs, from the New York Times):
1/2 cup breadcrumbs
4 anchovies
2 garlic cloves, diced
2 tbsp butter
Melt the butter and add the anchovies.  Cook and mash until you had a paste, then add the garlic and cook for another minute or so.  Add in the breadcrumbs and coat with the butter.  Cook until golden brown, stirring occasionally.  Serve with absolutely anything.

Orange Chili Duck with Cabbage Pasta and Anchovy Breadcrumbs

The pasta is based slightly off this recipe, the best bit being the delicious albeit weird sounding anchovy breadcrumbs.  They’re amazing and would work in quite a lot of dishes to add a bit of crunch and salt, and only take 5 minutes to make.

My version of the pasta used a different type of cabbage and likely wasn’t nearly as nice as that recipe, so I suggest you just make that.  The breadcrumbs recipe though, I will copy over, as you can put them on anything.

Ingredients (duck):

  • 1 orange, zest and whole orange in half
  • Sea salt
  • 1 red chili, chopped
  • 2kg whole duck

In a mortar and pestle, mash the zest, salt, and chili.  Spread and massage this into the skin of the duck.  Put the orange halves in the duck cavity, and tie the legs shut with some butchers twine.  Cook at 180C / 350F for about an hour, until the skin is crispy.  If it’s not crispy yet, crank the oven and cook for 10 minutes more.

Ingredients (anchovy breadcrumbs, from the New York Times):

  • 1/2 cup breadcrumbs
  • 4 anchovies
  • 2 garlic cloves, diced
  • 2 tbsp butter

Melt the butter and add the anchovies.  Cook and mash until you had a paste, then add the garlic and cook for another minute or so.  Add in the breadcrumbs and coat with the butter.  Cook until golden brown, stirring occasionally.  Serve with absolutely anything.

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Lamb Rump Roast with Lentils
After a few weeks getting food at the pub while the oven’s been broken, and a terribly inconvenient case of bronchitis over New Years, I’ve gotten back into cooking.  The lentils, we won’t talk about.  They didn’t go so well.  But, in general, lentils of some sort would be great with this roast.
Last time I made this, I had two smaller rumps, and it worked out great.  This was a bit larger, enough for 2, but I still marinated for 24 hours prior and that really makes a big difference.  The recipe is only altered slightly, and it’s served with greek yogurt that’s been blended with some mint and jalepeno for a bit of kick.
Ingredients (lamb):
1 lamb rump roast (enough for 2 people)
1/2 cup thyme
1/2 cup oregano
Juice and zest of 1 lemon
2 garlic cloves, diced
3-4 tablespoons of olive oil
Salt and pepper
Mix the ingredients and toss into a tupperware to marinade overnight.  Remove lamb from marinade, and set the herbs aside.  Get an oven-proof pan smoking hot, add a bit of olive oil, and sear the fatty side of the lamb for about 5 minutes, until it’s starting to get really brown and burned.  Flip it over, toss the marinade into the pan around the lamb, and bake for 30 minutes at 175C / 350F.  Remove when the internal temperature is 50C, let rest for 5 minutes or until the temperature comes to 55C.  Slice and serve on lentils.

Lamb Rump Roast with Lentils

After a few weeks getting food at the pub while the oven’s been broken, and a terribly inconvenient case of bronchitis over New Years, I’ve gotten back into cooking.  The lentils, we won’t talk about.  They didn’t go so well.  But, in general, lentils of some sort would be great with this roast.

Last time I made this, I had two smaller rumps, and it worked out great.  This was a bit larger, enough for 2, but I still marinated for 24 hours prior and that really makes a big difference.  The recipe is only altered slightly, and it’s served with greek yogurt that’s been blended with some mint and jalepeno for a bit of kick.

Ingredients (lamb):

  • 1 lamb rump roast (enough for 2 people)
  • 1/2 cup thyme
  • 1/2 cup oregano
  • Juice and zest of 1 lemon
  • 2 garlic cloves, diced
  • 3-4 tablespoons of olive oil
  • Salt and pepper

Mix the ingredients and toss into a tupperware to marinade overnight.  Remove lamb from marinade, and set the herbs aside.  Get an oven-proof pan smoking hot, add a bit of olive oil, and sear the fatty side of the lamb for about 5 minutes, until it’s starting to get really brown and burned.  Flip it over, toss the marinade into the pan around the lamb, and bake for 30 minutes at 175C / 350F.  Remove when the internal temperature is 50C, let rest for 5 minutes or until the temperature comes to 55C.  Slice and serve on lentils.

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Rosemary and Pancetta Scotch Fillet Roast, with Roasted Mushrooms and Garlic
If you buy this roast pre-tied, this is dead easy to make.  You could tie it yourself, but why bother.
Ingredients:
1 scotch fillet roast, 1kg
7-8 pancetta strips (enough to cover the outside)
1/4 bunch of rosemary
4 tbsp butter
1 packet of oyster mushrooms
Half a bulb of garlic, woody ends chopped off but skins on and separated
Olive oil, salt and pepper
Preheat the oven to 200C / 375F.  Rub the meat with olive oil, salt, and pepper.  Remove leaves off all but one sprig of rosemary, and rub into the meat as well.  Slip the pancetta in a single layer over the top and sides of the meat, containing the rosemary underneath.
In an oven proof dish, toss the garlic and mushrooms with a bit of olive oil, salt and pepper.  Place 2 tbsp butter in the center of the pan, the roast on top, the last sprig of rosemary, and then the last 2 tbsp butter on that.  Bake for 30 minutes, and remove from oven for about 5-10 minutes and let rest in the pan.  This produced a medium roast, so adjust to your liking.

Rosemary and Pancetta Scotch Fillet Roast, with Roasted Mushrooms and Garlic

If you buy this roast pre-tied, this is dead easy to make.  You could tie it yourself, but why bother.

Ingredients:

  • 1 scotch fillet roast, 1kg
  • 7-8 pancetta strips (enough to cover the outside)
  • 1/4 bunch of rosemary
  • 4 tbsp butter
  • 1 packet of oyster mushrooms
  • Half a bulb of garlic, woody ends chopped off but skins on and separated
  • Olive oil, salt and pepper

Preheat the oven to 200C / 375F.  Rub the meat with olive oil, salt, and pepper.  Remove leaves off all but one sprig of rosemary, and rub into the meat as well.  Slip the pancetta in a single layer over the top and sides of the meat, containing the rosemary underneath.

In an oven proof dish, toss the garlic and mushrooms with a bit of olive oil, salt and pepper.  Place 2 tbsp butter in the center of the pan, the roast on top, the last sprig of rosemary, and then the last 2 tbsp butter on that.  Bake for 30 minutes, and remove from oven for about 5-10 minutes and let rest in the pan.  This produced a medium roast, so adjust to your liking.

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Standing Sage Rubbed Pork Rib Roast, with Roasted Beets and Kale Salad
Weeknight dinner with killer leftovers, pork sandwich anyone?
Ingredients:
1 pork rib roast (mine had 4 ribs, pretty meaty)
1/2 cup roughly chopped sage (I threw in a bit of tarragon too since I had it)
2-3 cloves of garlic
1 onion, quartered
3-4 small carrots
Salt, pepper, and olive oil
In an oven proof pan, drizzle some olive oil and heat it up.  Pat the top of the roast with a paper town to dry, and score it so you can easily slice through the crackling and cut between the ribs.  Salt the skin, and sear the roast, skin side down, in the pan.  You may need to move it and prop it up as it’s curved, and you want the skin to be pretty much cooked before you put it in the oven.
In the meantime, mash the garlic in a mortar and pestle, and mix with some olive oil, pepper, and the sage.  Rub into the meat side of the roast (careful not to burn yourself) while it’s searing.  Once the skin is really brown, toss the veg into the pan and use it to prop your roast up.  It will add flavor, and keep it standing.  Win, win!
Put in the oven at 200C / 375F for about 30 minutes.  Baste, and cook for 5 minutes more.  To check whether it’s done, cut between the middle ribs and make sure it’s medium well.
Served with roasted beets (I know, they’re white-ish, they’re some weird beets I found) and kale salad.  Recipes for both can be found here, I just added some shaved red pepper to the kale this time.

Standing Sage Rubbed Pork Rib Roast, with Roasted Beets and Kale Salad

Weeknight dinner with killer leftovers, pork sandwich anyone?

Ingredients:

  • 1 pork rib roast (mine had 4 ribs, pretty meaty)
  • 1/2 cup roughly chopped sage (I threw in a bit of tarragon too since I had it)
  • 2-3 cloves of garlic
  • 1 onion, quartered
  • 3-4 small carrots
  • Salt, pepper, and olive oil

In an oven proof pan, drizzle some olive oil and heat it up.  Pat the top of the roast with a paper town to dry, and score it so you can easily slice through the crackling and cut between the ribs.  Salt the skin, and sear the roast, skin side down, in the pan.  You may need to move it and prop it up as it’s curved, and you want the skin to be pretty much cooked before you put it in the oven.

In the meantime, mash the garlic in a mortar and pestle, and mix with some olive oil, pepper, and the sage.  Rub into the meat side of the roast (careful not to burn yourself) while it’s searing.  Once the skin is really brown, toss the veg into the pan and use it to prop your roast up.  It will add flavor, and keep it standing.  Win, win!

Put in the oven at 200C / 375F for about 30 minutes.  Baste, and cook for 5 minutes more.  To check whether it’s done, cut between the middle ribs and make sure it’s medium well.

Served with roasted beets (I know, they’re white-ish, they’re some weird beets I found) and kale salad.  Recipes for both can be found here, I just added some shaved red pepper to the kale this time.

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Dukkah Crusted Chicken Stuffed with Goat’s Cheese and Basil
Served with a side of green beans, you could also make this by tying the chicken or wrapping it with pancetta, but it works out fine the “lazy” way.  Takes about 30 minutes total.
Ingredients (serves 4):
6 pieces of boneless chicken thighs
6 tbsp goat’s cheese
6 tablespoons of chopped fresh basil
4 tbsp dukkah
1/2 onion, sliced
4 tomatoes
Salt, pepper, olive oil
Get an ovenproof skillet warm on the stove and saute onions in a bit of olive oil.  Mash up the goat’s cheese and basil and season the inside of the chicken with salt and pepper.  Split the cheese mixture between the 6 pieces of chicken, and wrap it so it’s on the inside (it will probably come apart a bit while cooking).  Place the chicken in the pan with the tomatoes and sprinkle the whole dish with dukkah, and season with salt and pepper.  Bake for 20 minutes at 200C / 375F.

Dukkah Crusted Chicken Stuffed with Goat’s Cheese and Basil

Served with a side of green beans, you could also make this by tying the chicken or wrapping it with pancetta, but it works out fine the “lazy” way.  Takes about 30 minutes total.

Ingredients (serves 4):

  • 6 pieces of boneless chicken thighs
  • 6 tbsp goat’s cheese
  • 6 tablespoons of chopped fresh basil
  • 4 tbsp dukkah
  • 1/2 onion, sliced
  • 4 tomatoes
  • Salt, pepper, olive oil

Get an ovenproof skillet warm on the stove and saute onions in a bit of olive oil.  Mash up the goat’s cheese and basil and season the inside of the chicken with salt and pepper.  Split the cheese mixture between the 6 pieces of chicken, and wrap it so it’s on the inside (it will probably come apart a bit while cooking).  Place the chicken in the pan with the tomatoes and sprinkle the whole dish with dukkah, and season with salt and pepper.  Bake for 20 minutes at 200C / 375F.

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Orange Spiced Roasted Pork Belly
Pork belly seems to be one of those love or hate things.  I love it.  I can’t get enough of it.  And I’ve generally found that when serving skeptics, as long as you succeed at crispy crackling so the meat isn’t too fatty, they’re fans as well.
Ingredients:
1 pork belly, scored almost to the meat, 1 cm apart (don’t follow what I did in the photo, it was poorly done at the grocery store and I didn’t bother to fix it… bad move)
2 oranges, 1 sliced and 1 quartered
3-4 star anise
5-6 cardamon pods
1 tbsp Chinese 5 spice
Ground pepper
5 cloves of garlic
Salt.  So much salt.
The night before (or morning of, or however soon you can do it), mash you garlic in a mortar and pestle with some salt and pepper.  Mix in the spices, breaking open the star anise and cardamon.  In a baking dish, line with sliced orange, and squeeze on orange juice from the quarters (don’t discard it yet).  Rub the bottom of the roast with the spice mix, and set on top of the oranges.  Stuff the squeezed quarters on the sides, and generously salt the top of the pork, rubbing into the scores.  Leave uncovered in the fridge to help dry out the skin.
Before cooking, wipe the top of the pork with a paper towel to remove any liquid, and set the oven to 240C / 425F.  Bake on high for about 20 minutes until the top is very brown and the crackling has formed.  This also will create liquid in the bottom of your roast, and the pork will literally be hanging out in its own juices.  How cool is that?
Turn down to 150C / 300F for an hour.  Baste and cook for 15 minutes more.  Let rest for 15 minutes and serve sliced.

Orange Spiced Roasted Pork Belly

Pork belly seems to be one of those love or hate things.  I love it.  I can’t get enough of it.  And I’ve generally found that when serving skeptics, as long as you succeed at crispy crackling so the meat isn’t too fatty, they’re fans as well.

Ingredients:

  • 1 pork belly, scored almost to the meat, 1 cm apart (don’t follow what I did in the photo, it was poorly done at the grocery store and I didn’t bother to fix it… bad move)
  • 2 oranges, 1 sliced and 1 quartered
  • 3-4 star anise
  • 5-6 cardamon pods
  • 1 tbsp Chinese 5 spice
  • Ground pepper
  • 5 cloves of garlic
  • Salt.  So much salt.

The night before (or morning of, or however soon you can do it), mash you garlic in a mortar and pestle with some salt and pepper.  Mix in the spices, breaking open the star anise and cardamon.  In a baking dish, line with sliced orange, and squeeze on orange juice from the quarters (don’t discard it yet).  Rub the bottom of the roast with the spice mix, and set on top of the oranges.  Stuff the squeezed quarters on the sides, and generously salt the top of the pork, rubbing into the scores.  Leave uncovered in the fridge to help dry out the skin.

Before cooking, wipe the top of the pork with a paper towel to remove any liquid, and set the oven to 240C / 425F.  Bake on high for about 20 minutes until the top is very brown and the crackling has formed.  This also will create liquid in the bottom of your roast, and the pork will literally be hanging out in its own juices.  How cool is that?

Turn down to 150C / 300F for an hour.  Baste and cook for 15 minutes more.  Let rest for 15 minutes and serve sliced.

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Thyme and Red Wine Lamb Leg Roast with Roasted Vegetables
Simple Sunday roast recipe, as long as the liquid doesn’t run out it’ll be tasty.
Ingredients:
1 big leg of lamb
1 bunch of thyme, chopped
4 garlic cloves
2 cups of red wine
2 cups of beef stock
Juice of 1 lemon
Olive oil, salt and pepper
Vegetables.  I used parsnip, mushroom and tomato.
Score the top of the roast, and mash up the garlic with a mortar and pestle.  Add in salt and a bit more than half the thyme, and combine.  Pour the wine, lemon juice, and stock over the roast, then rub with olive oil, and your garlic mixture.  Season with salt and pepper, and cover with foil to bake for the first hour at 150C / 300F.  Remove foil, baste, and cook uncovered at 220C / 400F for 30 minutes.   My roast was massive and needed a bit longer, but use a meat thermometer to get to the desired level of done-ness.  160C in the center turned out to be medium-well.
In another dish, mix veggies with remaining thyme, salt, pepper, and olive oil.  Roast for the last 20 minutes of cooking.
To keep things easy the next night, chop up any leftovers so they’re small pieces and can easy turn into the pie recipe to follow.

Thyme and Red Wine Lamb Leg Roast with Roasted Vegetables

Simple Sunday roast recipe, as long as the liquid doesn’t run out it’ll be tasty.

Ingredients:

  • 1 big leg of lamb
  • 1 bunch of thyme, chopped
  • 4 garlic cloves
  • 2 cups of red wine
  • 2 cups of beef stock
  • Juice of 1 lemon
  • Olive oil, salt and pepper
  • Vegetables.  I used parsnip, mushroom and tomato.

Score the top of the roast, and mash up the garlic with a mortar and pestle.  Add in salt and a bit more than half the thyme, and combine.  Pour the wine, lemon juice, and stock over the roast, then rub with olive oil, and your garlic mixture.  Season with salt and pepper, and cover with foil to bake for the first hour at 150C / 300F.  Remove foil, baste, and cook uncovered at 220C / 400F for 30 minutes.   My roast was massive and needed a bit longer, but use a meat thermometer to get to the desired level of done-ness.  160C in the center turned out to be medium-well.

In another dish, mix veggies with remaining thyme, salt, pepper, and olive oil.  Roast for the last 20 minutes of cooking.

To keep things easy the next night, chop up any leftovers so they’re small pieces and can easy turn into the pie recipe to follow.

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Rosemary and Thyme Lamb Shank
I’m always trying to find the best way to cook a lamb shank, really it’s probably just to slow cook it, but I gave this a shot and was really happy with how it came out.  It’s the same effect as slow-cooking, while giving it a bit of a “crust” at the end.
Ingredients:
4 lamb shanks
1 cup fresh rosemary and thyme, stems removed (doesn’t need to be diced)
Juice of 1 lemon
Olive oil, sea salt, and pepper
1 cup red wine
Marinate the lamb overnight in some salt, pepper, lemon, the herbs, and a healthy glob of olive oil.  When you’re ready to cook, put the oven on low heat (150C / 300F), and get out some tin foil.  What you’re going to do, it make little “packages” of lamb, adding a quarter cup of wine into each, and wrap 1 shank per “package”.  Bake for 1.5-2 hours (the longer the better, but you can get away with 1.5 hours if you’re in a hurry).
Remove the lamb from the oven and get the oven hot (220C / 425F).  Take the lamb out of the foil and leave the juices out (you could make these into a sauce if you’re so inclined).  Place on a backing tray, and salt (don’t by shy) with nice course sea salt.  Bake for 5 minutes, flip over, salt the other side, and bake for 5 more minutes.  What you’ll have is a nice tender, juicy lamb shank in the center, with a salty crust on the outside.  Serve with whatever the hell else you made.

Rosemary and Thyme Lamb Shank

I’m always trying to find the best way to cook a lamb shank, really it’s probably just to slow cook it, but I gave this a shot and was really happy with how it came out.  It’s the same effect as slow-cooking, while giving it a bit of a “crust” at the end.

Ingredients:

  • 4 lamb shanks
  • 1 cup fresh rosemary and thyme, stems removed (doesn’t need to be diced)
  • Juice of 1 lemon
  • Olive oil, sea salt, and pepper
  • 1 cup red wine

Marinate the lamb overnight in some salt, pepper, lemon, the herbs, and a healthy glob of olive oil.  When you’re ready to cook, put the oven on low heat (150C / 300F), and get out some tin foil.  What you’re going to do, it make little “packages” of lamb, adding a quarter cup of wine into each, and wrap 1 shank per “package”.  Bake for 1.5-2 hours (the longer the better, but you can get away with 1.5 hours if you’re in a hurry).

Remove the lamb from the oven and get the oven hot (220C / 425F).  Take the lamb out of the foil and leave the juices out (you could make these into a sauce if you’re so inclined).  Place on a backing tray, and salt (don’t by shy) with nice course sea salt.  Bake for 5 minutes, flip over, salt the other side, and bake for 5 more minutes.  What you’ll have is a nice tender, juicy lamb shank in the center, with a salty crust on the outside.  Serve with whatever the hell else you made.

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Lamb Rump Roast with Herb Roasted Potatoes and Spinach Salad
Hands down, this is the best lamb I’ve ever eaten.  As part of the endless amount of meat I picked up from the market, I grabbed 2 lamb rumps and marinated them for 24 hours before cooking them.  It was quite easy to do, since I just put it together Sunday night, and then could throw it in the oven on Monday after work.  The salad was simple, and the potatoes I cooked with some of the reserved duck fat from the weekend.  You can buy it in the shop, but I just skimmed it from the bottom of the pan and put it in a container.
Ingredients (lamb):
2 lamb rumps (think fairly large single serves… with leftovers)
1/2 cup thyme, roughly chopped
1/2 cup rosemary, roughly chopped
Juice of half a lemon
3 garlic cloves, diced
3-4 tablespoons of olive oil
Salt and pepper
Toss everything together and marinade for at least a few hours to overnight.  It could probably even go 2 days.  Remove lamb from marinade, getting off the herbs, and set aside.  Get an oven-proof pan nice and hot, and sear the fatty side of the lamb for about 5 minutes, until it’s starting to get really brown and burned.  This is going to get the lamb all sorts of juicy while it’s cooking.  Flip it over, drizzle with a bit of olive oil (I also added some carrots, but I don’t think it did anything for the lamb, they were just going off and needed eating), and bake for 30 minutes at 200C / 375F.  Remove, let rest for 5 minutes, and slice to serve.  If you want it to look really pretty, you can remove that fatty top bit, it’s done its job.
Ingredients (potatoes):
5-6 fingerling potatoes, skins scored with a fork, and chopped in half / thirds depending on size
1/2 cup chopped sage and rosemary
Salt and pepper
Heaping tablespoon of duck fat
Combine the ingredients and bake for 40 minutes at 200C / 375F, flipping halfway through.

Lamb Rump Roast with Herb Roasted Potatoes and Spinach Salad

Hands down, this is the best lamb I’ve ever eaten.  As part of the endless amount of meat I picked up from the market, I grabbed 2 lamb rumps and marinated them for 24 hours before cooking them.  It was quite easy to do, since I just put it together Sunday night, and then could throw it in the oven on Monday after work.  The salad was simple, and the potatoes I cooked with some of the reserved duck fat from the weekend.  You can buy it in the shop, but I just skimmed it from the bottom of the pan and put it in a container.

Ingredients (lamb):

  • 2 lamb rumps (think fairly large single serves… with leftovers)
  • 1/2 cup thyme, roughly chopped
  • 1/2 cup rosemary, roughly chopped
  • Juice of half a lemon
  • 3 garlic cloves, diced
  • 3-4 tablespoons of olive oil
  • Salt and pepper

Toss everything together and marinade for at least a few hours to overnight.  It could probably even go 2 days.  Remove lamb from marinade, getting off the herbs, and set aside.  Get an oven-proof pan nice and hot, and sear the fatty side of the lamb for about 5 minutes, until it’s starting to get really brown and burned.  This is going to get the lamb all sorts of juicy while it’s cooking.  Flip it over, drizzle with a bit of olive oil (I also added some carrots, but I don’t think it did anything for the lamb, they were just going off and needed eating), and bake for 30 minutes at 200C / 375F.  Remove, let rest for 5 minutes, and slice to serve.  If you want it to look really pretty, you can remove that fatty top bit, it’s done its job.

Ingredients (potatoes):

  • 5-6 fingerling potatoes, skins scored with a fork, and chopped in half / thirds depending on size
  • 1/2 cup chopped sage and rosemary
  • Salt and pepper
  • Heaping tablespoon of duck fat

Combine the ingredients and bake for 40 minutes at 200C / 375F, flipping halfway through.

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