Hot, fun and exotic roast meals

By Angela Casley

Green roasting dishes and bowls and cutlery from French Country Collections. Photo / Babiche Martens.
Green roasting dishes and bowls and cutlery from French Country Collections. Photo / Babiche Martens.

When we were growing up on the farm, a roast would be served to the shearers at 8am after three hours of hard labour in the wool shed. It was more like fuel, not fun. Thankfully, roast meals have become more fun and exotic, great news, considering it is Selaks' New Zealand Roast Day on Sunday. We all have our own special way of cooking a roast, whether it's pork, beef or chicken.

Do you smother it with herbs and spices, or just salt, pepper and rosemary? Do you add wine or stock? Do you roast your vegetables in the same pan? There is no correct answer, we all just do it our way. And it's even better when someone else is cooking! I'm having one tonight - a slow-roasted lamb with flavoursome Moroccan spices added.

Poussin (young chicken) are a bit of a luxury. You will find them at a good butchery. One per person may look a huge amount, but is actually very do-able.

For a smaller appetite, cut in half when they are cooked through, so you don't miss out on the stuffing. The bones will make wonderful stock for a heart-warming soup so save them for the stock pot.

Quinoa stuffing is light and tasty and pumpkin is one of our favourite vegetables so here it is added to the stuffing with rocket and pistachios.

Roast pork used to be for occasion dining only. Now you can buy it on special and it is often a very economical meal. A piece with skin is always imperative so there is crunchy, salty crackling to fight over.

Stuffing the pork adds extra flavours and textures as you cut through the meat. Juicy prunes are the perfect accompaniment with roast pork, along with a few spices to flavour the meat. To test for doneness, stick a sharp knife in the middle, remove it and place it on your chin. If it's hot your meat is cooked.

If you haul in a big fish to roast in the oven or on your barbecue, use a few pantry ingredients to flavour it. Make plenty of slits in the skin and rub the marinade well into them on both sides. Cooking will depend on the size of your fish.

Use a sharp knife to peel away a bit of skin during cooking. If it comes away very easily it is cooked.

This is a great centrepiece for a dinner party, where everyone can help themselves. It's delicious with crisp Asian greens, rice and a nice white wine.


Recipes:
Poussin with pumpkin and quinoa stuffing

Pork loin rolled with leek, prune and pistachio pilaf

Roast whole snapper with Asian spices


- VIVA

© Copyright 2014, APN New Zealand Limited

Assembled by: (static) on red akl_a2 at 15 Sep 2014 17:02:16 Processing Time: 396ms