Home' Northern Outlook : July 20th 2013 Contents 7
NORTHERN OUTLOOK, JULY 20, 2013
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By SARAH TURPITT
Raise a toast to the roast
Even in this fast-paced modern
world, Sunday roast is a time to
get the whole family together to
enjoy a leisurely meal with great
company and divine food.
Roast beef with yorkshire pud-
dings, lamb with mint sauce, pork
with crackling --- who could pass
those up? And as we enter into the
depths of winter, it is nice to spice
up the classics with some little
One of the most important steps
of the roasting process comes
afterwards -- allowing the meat to
rest in a warm spot in the kitchen,
while the temperature moderates,
the juices redistribute and the
meat relaxes, reducing shrinkage.
Fifteen minutes is ample time
for this and gives you enough time
to whip up a delicious gravy and
add the finishing touches to your
Roast Leg of Lamb with
Mustard, Herbs and Garlic
A leg of lamb is the offering I
usually make for visitors from
overseas, as a traditional Kiwi
This splendid version is livened
up with lashings of mild mustard,
herbs and tomatoes, if they are
not too expensive. Otherwise, a
good-quality tin of plum tomatoes
will still be delicious.
1 bone-in leg of lamb, trimmed of
any excessive fat
1G2 cup Dijon mustard
1 head garlic, chopped
1 Tbsp chopped rosemary
1 Tbsp balsamic vinegar
Salt and pepper
1.5kg tomatoes, cores removed,
1G2 cup olive oil
1G2 cup honey
2 red onions, sliced
4 sprigs thyme
2 sprigs rosemary
Preheat the oven to 200C.
Place the leg of lamb in a large
roasting pan, fat side up, and pat
it dry with paper towels.
Combine the mustard, half the
garlic, the rosemary, the balsamic
vinegar, 1 Tbsp of salt and 1G2 tsp
of pepper in a food processor or
mortar and pestle, and work until
the garlic and rosemary are
Spread the mixture on the
Combine the tomatoes, olive oil,
half the honey, the onions, the
remaining garlic, 2 Tbsp of salt,
and 2 tsp of pepper, and mix well.
Pour the tomato mixture
around the lamb, and top with the
thyme and rosemary sprigs. Driz-
zle the lamb with the remaining
Roast the meat for 20 minutes,
then turn the heat down to 170C
and continue to roast for another
1-1 1/4 hours.
Remove the lamb from the oven
and place on a cutting board.
Cover with foil and allow to rest
for 15 minutes.
Remove the herb stems and
return the tomatoes to the oven to
Slice the lamb and arrange on a
platter. Season with salt and pep-
per, and serve with the tomatoes
and pan juices spooned over the
Splendid Rhubarb and
Ginger Bread and Butter
Slices of croissant, brioche, or
danish, layered with stewed
winter fruits and soaked in a rich
egg custard, before being slowly
baked until golden and risen --
now that is a real pudding.
1G2 cup raspberry jam
1G4 cup water
2 Tbsp crystallised ginger,
1 Tbsp orange zest, finely grated
10 large stalks rhubarb, ends
trimmed, stalks cut into 1cm
Place the jam and water into a
large frying pan with the ginger
and orange zest, and bring to the
Add the rhubarb and cook
without stirring for 10 minutes or
so, until the rhubarb is tender,
but not disintergrated.
Drain the rhubarb, but retain
the syrup, as it will become a
sauce to accompany the dish.
3G4 cup sugar
3 large eggs
1 cup cream
1 tsp vanilla paste or vanilla
Butter to grease dish
8 x 1cm-thick slices brioche or 4
croissants cut in half lengthways
Preheat the oven to 180C.
Combine the sugar, eggs, milk,
cream and vanilla.
Grease a large baking dish with
Lay half the bread slices in the
base of the dish. Top with half the
drained rhubarb, and repeat the
Carefully pour the egg and
cream mix over the top, and leave
to stand for at least 15 minutes, so
that the bread can absorb the
Place the baking dish in a large
Half-fill the tray with water to
make a bain-marie.
Place the pudding into the oven
and bake for 45 minutes, until
Remove from the oven and
allow to stand for half an hour in
the bain-marie before serving.
Make a sauce from the reserved
syrup by simmering it until it has
reduced by half.
Serve the pudding with the
syrup and whipped cream.
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