Belly cut shoulder of pork with roasted vegetables. Photo / Babiche Martens
Belly cut shoulder of pork with roasted vegetables. Photo / Babiche Martens
It's the perfect winter meal - slow-cooked meat and hearty veg accompanied by delicious wine and good company.
The weather over the past few weeks has been mild, even though I am able to see the leaves turning all the gorgeous shades of autumn.
At this time of year we should be enjoying cosy evenings in front of the fire eating delicious roasts, so even though we arehaving unseasonably warm temperatures, gathering family and friends round to enjoy rich and hearty meat is the perfect way to celebrate a New Zealand tradition.
The technique doesn't have to include large hunks of meat. A gorgeous free-range chook is always splendid, as is a piece of belly-cut pork shoulder like the one used today. Even a roasting dish full of glorious winter vegetables can be a meal in itself.
Flavours can be as imaginative as the cook - I made a paste of ginger and garlic, good for getting rid of flu symptoms - and stuffed it under the chicken skin with lots of thin slices of lemon. A generous douse of mirin and soy makes for a tasty chicken, paired with rice noodles, choy sum and mushrooms. This proves the flavours don't need to be heavy when roasting. While some meats cry out for loads of garlic, red wine, herbs and roasted vegetables, there are alternatives. The pork can go either way - fresh Asian or hearty herbs like rosemary, sage and thyme.
The rib eye beef is wonderful served with slow-cooked red onions in a rich cabernet sauvignon, the meat is cooked on the bone which gives incredible flavour.
Roasting is all about cooking food slowly with fragrant and tasty ingredients and filling the home with delicious warming smells.
Pairing the food with well-chosen wines is an all important part of the meal as is setting the table, choosing flowers and music.
We now have an "official"' New Zealand Roast Day which is on August 7, so you have lots of time to give these recipes a try before inviting guests and making the most of a long, hopefully wintry and cosy Sunday afternoon.
Chef's tip
Check out Rubyslist - 0800 782 975. They will deliver select cuts of meat from all over New Zealand straight to your door from farmers who use traditional, ethical and sustainable farming practices.
