METHOD
Preheat the oven to 200C. Lightly oil a roasting pan just large enough to hold the prepared bolar.
Wipe the meat dry with paper towels. Rub with the crushed garlic and sprinkle with black pepper. Spread the horseradish evenly over the meat. Overlap the rashers of bacon evenly over the top so the horseradish is covered.
Place in the roasting pan. Drizzle with the remaining oil. Place the flour in one corner of the pan to brown during cooking.
Roast for 10 minutes then cover loosely with foil and reduce the temperature to 160C.
Continue roasting for 2 hours, removing the foil during the last 15 minutes of cooking.
Place the meat on a warm serving dish. Cover with foil and rest for 10-15 minutes.
Meanwhile, place the wine and stock in the pan. Whisk together with the flour. Simmer, stirring, until thickened. Add a little extra horseradish, if preferred. - Serves 6-8
HOISIN LAMB RACK
The sweetness of the hoisin sauce makes Selaks Founders Pinot Gris the perfect wine match.
INGREDIENTS
1 large rack lamb, about 8 cutlets in total
freshly ground black pepper to taste
1/3 cup hoisin sauce
2 Tbsp orange juice
1-2 Tbsp rice bran oil
METHOD
Season the lamb with black pepper. Place in a plastic bag. Combine the hoisin sauce and orange juice and pour over the lamb. Carefully move the rack around so it is well coated. Refrigerate for 2-12 hours.
Preheat the oven to 190C. Lightly oil a small roasting pan.
Place the rack in the roasting pan, fat-side up. Brush with a little of the marinade.
Roast for 15-20 minutes, depending on how you prefer your lamb. Remove from the oven. Cover with foil and rest for 5 minutes before serving. - Serves 2
COCONUT BUTTERFLIED CHICKEN WITH TROPICAL SAUCE
Coconut and chardonnay marry well.
INGREDIENTS
Size 16 chicken
2-3 Tbsp rice bran oil
freshly ground black pepper to taste
1 cup thick coconut cream
Tropical Sauce:
1 cup orange juice
1 Tbsp grated root ginger
1 cup diced fresh pineapple
2 Tbsp each: brown sugar, soy sauce, lemon juice, water
1 Tbsp cornflour
METHOD
Preheat the oven to 180C. Lightly oil a small roasting pan.
To butterfly the chicken, use a sharp knife with a strong blade and cut down one side of the backbone of the chicken - close to the bone. Flatten the chicken then cut down the other side of the backbone. Use this to make stock. You can also remove rib bones if you wish.
Place the butterflied chicken in the roasting pan rib-side down. Brush with oil and season. Coat with the coconut cream.
Roast for 1 hour or until tender and golden. Remove from the oven, cover with foil and rest for 5-10 minutes before carving.
Meanwhile prepare the sauce. Place the orange juice and ginger in a medium saucepan and bring to the boil. Add the pineapple, brown sugar, soy sauce and lemon juice. Bring to the boil and simmer for 2-3 minutes.
Combine the water and cornflour to make a paste. Stir into the sauce and cook, stirring, until thickened.
The chicken can be garnished with toasted coconut. - Serves 4-6
- For more information about Roast Day, check out facebook.com/SelaksWines
