Home' Advocate Communications : Fiordland Advocate 18 December 2009 Contents WHAT’S COOKING
Page 18 | 18 December, 2009
To make the sauce, combine the
cranberries, pineapple, sugar,
cloves and water in a saucepan.
Simmer over low heat until the
cranberries split and the juices
are slightly reduced.
Mix the cornflour with a little of
the juice or water until smooth
then stir into the fruit mixture
and simmer until thickened.
This can be prepared ahead
and either reheated or served at
To prepare the pork, preheat the
oven to 200°C.
Line a roasting pan with foil.
Using the blade of a heavy knife,
crush the garlic and salt together
to form a paste. Combine with
the rosemary, black pepper and
oil. Rub all over the pork. Place the
pork skin-side down in the pan.
Roast for 20 minutes. Turn the
pork over, skin-side up.
Reduce the temperature to
150°C. Continue roasting for
11⁄2 hours or until the internal
temperature of the pork reaches
Place on a serving platter, tent
with foil. Stand for 10-15 minutes.
Prepare a gravy using the pan
juices if required. Drain off any fat
first. Serves 4-6.
Rosemary roast pork
with cranberry and
Beef, lamb, pork, turkey – over
the years I have served them
all as the centrepiece of family
Christmas dinners. Of course,
whatever your choice of meat,
everybody has their favourite
My family relishes roast veggies
and we usually combine kumara,
pumpkin and potatoes. These
can all be peeled and cut up the
night before and kept in a basin of
cold water in a cool place. Ensure
they’re well dried before adding to
the hot oil in a roasting pan. Rice
bran oil will ensure they are crispy
on the outside.
However, mashed potatoes,
parsnip or pumpkin is great for
mopping up the gravy. Add a
handful of finely chopped parsley
and diced red pepper (capsicum)
for a touch of Christmas colour.
Light, crispy little Yorkshire
puddings are also great gravy
moppers. I’m going to cheat this
year and buy frozen ones from the
If your choice of meat is ham,
beef or pork serve two or
three different mustards as
accompaniments. Try mixing
one with a sour cream to tame
the heat – especially if children
are part of the festive fun.
Horseradish cream or wasabi
mixed with little crème fraiche
also add a little zing.
Bread sauce is traditional with
roast chicken or turkey and can
also be prepared the night before
as can skewers of prunes and
bacon or mushrooms and bacon –
great with most roasts. Grill two to
three minutes each side just prior
Jellies add a touch of sweet and
sour. Red currant or guava jellies
are excellent with lamb or poultry
and mint jelly with lamb.
For the recipe for Festive
Apricot-glazed Ham visit
2 tablespoons sweet soy sauce or
1 tablespoon lemon juice
6 tablespoons extra-virgin olive oil
4 cloves garlic, crushed
1.75 kg fillet of beef
freshly ground salt and pepper to
6 shallots, peeled and halved
3-4 sprigs French tarragon
400g mixed mushrooms, eg.
portabello, white, oyster or shiitake,
sliced if very large
Combine the sweet soy sauce,
lemon juice, and 3 tablespoons
of olive oil with the garlic. Season
the beef and place in a plastic
bag with the sweet soy mixture.
Move the meat around so it is
well coated. Marinate in the
refrigerator for at least 1 hour and
up to 24 hours.
Bring the beef to room
temperature a couple of hours
before roasting. Pat dry and
Preheat the oven to 200°C. Heat
1 tablespoon of the olive oil in
a heavy-based frying pan. Sear
the beef on all sides. Place in a
roasting pan with the shallots.
Sprinkle with the tarragon. Roast
for 15-20 minutes for rare-
medium beef. Remove to a warm
platter. Cover with foil and a tea
Add the mushrooms and the
remaining olive oil to the pan.
Roast for about 10 minutes. Slice
the meat and serve with the
mushrooms and shallots.
Roast fillet of beef with
shallots and mushrooms
3 lamb rumps, about 250g each
freshly ground salt and pepper to
2 tablespoons rice bran oil
2 cloves garlic, crushed
3 tablespoons each: chopped mint,
1 cup meat glaze or beef stock
2 tablespoons each: rice flour, water,
Season the lamb rumps. Heat
the oil in a heavy non-stick frying
pan. Sear the lamb on all sides.
Sprinkle with the garlic and herbs.
This can be done an hour or so
Preheat the oven to 180°C.
Place the rumps in a roasting pan.
Roast until medium-rare, about 20
minutes. Tent with foil and rest in
a warm place for 6-8 minutes.
Make a gravy in the roasting pan
using good meat glaze or beef
stock. It may be thickened with the
rice flour mixed to a paste with the
water, if preferred.
Serve the lamb sliced. Serves 6.
Mini lamb roasts
with mint and
3 cups traditional bread stuffing
2-3 tablespoons olive oil
2 each: carrots, onions, chopped
3-4 cups good red wine
bunch fresh herbs eg thyme,
rosemary, bay leaves, oregano,
1⁄2 cup cranberry sauce
2 tablespoons each: cornflour,
Preheat the oven to 170°C
Wipe the turkey inside and out
with a paper towel. Prepare the
stuffing and fill both the neck and
rib cavities. Truss or tie to retain a
Heat the oil in a heavy frying pan.
Sauté the carrots and onions then
place in a large, heavy casserole.
Lightly brown the turkey on all
sides in the oil. Place on top of
the vegetables, breast-side up.
Add the wine, herbs and cranberry
sauce. Cover and place in the
oven for 21⁄2 hours or until cooked.
Place the turkey on a platter and
keep warm. Strain the liquid and
reduce by boiling rapidly. Thicken
with the cornflour mixed with
water, if required. Serve with the
Turkey casseroled in wine
Cranberry & Pineapple Sauce:
2 cups each: frozen cranberries,
diced fresh pineapple
11⁄4 cups sugar
6 whole cloves
1⁄4 cup water
2 teaspoons cornflour
Rosemary Roast Pork: 4
1⁄2 teaspoon salt
2 tablespoons finely chopped
freshly ground black pepper
1-2 teaspoons olive oil
1.2kg pork rack (about
This recipe can also be adapted for the slow cooker. Use 3 cups of wine. Cook for 8 hours on low.
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