A few years ago, the roast was considered passe, as Italian, Thai and Moroccan dishes caught on. However, there's nothing more inviting than the aroma of an oven-cooked roast and now this old favourite is making a comeback.
To celebrate, wine company Selaks wants us to enjoy the pleasures of New Zealand Roast Day on Sunday, August 5.
If you think your roast recipe is a winner, you can enter it online at www.selaksnzroastday.co.nz.
Cheaper beef cuts such as topside, bolar, rolled rib and prime rib all require long, low-heat cooking and deliver excellent flavour.
Weigh the meat then preheat the oven to 160C to 180C. Place the meat in a roasting pan with a little oil or stock and sprinkle with herbs or spices. Cover with a roasting bag, if preferred. Roast for about 35 minutes at 180C or 45 minutes at 160C per 500g of meat, turning once or twice during cooking.
More expensive cuts also make great roasts for special occasions. Cook beef fillets and wing ribs at 190C to 200C for about 8 to 10 minutes per 500g. Lamb racks require about 20 minutes at 190C. Pork fillets should take 30 minutes per 500g at 170C.
Once cooked, the roast should stand on a warm plate tented in foil or covered with a basin for 10 to 15 minutes before carving. The meat settles, making carving easier and the taste tastier.
Roasted mixed veges such as pumpkin, kumara, parsnip, onions and garlic, seasoned with olive oil, black pepper and rosemary leaves is a great combo to serve with most roasts. These can be cooked in an electric frypan if the heat is very low.
For a change, you could try tucking slices of meat into warm baps together with pickles, crisp salad leaves and spicy mashed avocado. Or try serving roast chicken or pork on fried rice and top with mango and herbs.
Whatever your choice, enjoy National Roast Day.
RECIPES
SLOW-ROASTED LAMB WITH HERBS
Perfect served with Selaks Winemaker's Favourite Pinot Noir.
1.8kg leg lamb
8 cloves garlic, peeled but left whole
2 tbsp marjoram
6 small sprigs rosemary
3 bay leaves
1/4 cup each: lemon juice, olive oil
1/2 cup red wine
Salt and black pepper to taste
1/2 cup cranberry jelly, melted Gravy:
1/2 cup water
1 cup lamb stock
Preheat oven to 150C. Place lamb in a roasting pan just large enough to hold it. Sprinkle with herbs, lemon juice, oil, wine, salt and pepper.
Cover pan with foil. Place in the middle of the oven and cook for three hours. Remove foil during the last 30 minutes of cooking and brush with the jelly. Place lamb on a warm carving plate and tent with foil.
Scrape any burnt pieces off the base of the pan and add the water. Bring to boil then strain into a saucepan. Add lamb stock. Simmer until thickened or thicken with one tablespoon each of butter and flour mashed together.
Great served with extra cranberry jelly. Serves 6-8.
LIME-ROASTED CHICKEN WITH SALSA VERDE
A perfect match for a popular sauvignon blanc.
1 large chicken (eg number 16) 3 small limes, halved (kaffir limes, if possible)
8 cloves garlic
4 kaffir lime leaves or young lemon leaves
4 tbsp oyster sauce
1 cup water or sauvignon blanc
Salsa verde: 5 cloves garlic, crushed
3 tbsp capers
1 cup each: flat leaf parsley, coriander leaves, mint, chopped
1/2 cup lemon or lime juice
1/4 cup olive oil
Preheat oven to 180C. Fill cavity of chicken with the limes, garlic and lime or lemon leaves. Truss or tie the chicken legs with string.
Place in a roasting dish - breast-side down - and brush with oyster sauce. Add a cup of water or wine to the pan. Roast for 30 minutes, turn chicken over, brush again with oyster sauce and continue roasting for 30-40 minutes. The chicken is cooked when the juices run clear when the skin is pierced between the breast and the leg.
Combine the ingredients for the salsa verde. Serve with the sliced chicken. Serves 4-6.
INDIAN-SPICE ROLLED BEEF ROAST
1.5kg rolled rib beef roast
3 tbsp lemon juice
Salt and black pepper to taste
1 small onion, finely diced
1/2 cup sour cream
3 cloves garlic, crushed
3-4 tbsp tandoori tikka paste
1 tbsp mustard seeds
Rub meat with the lemon juice and season with salt and pepper. Place in a plastic bag. Combine remaining ingredients and add to the bag. Move the meat around so it is evenly coated. Stand for several hours or overnight in the refrigerator.
Preheat oven to 180C. Place meat on a rack in a roasting dish. Add a little water to the pan. Roast for 30 minutes per 500g. Baste occasionally.
Great served with baked bananas and a reserve chardonnay. Serves 6-8.
HOISIN PORK WITH APRICOT SAUCE
Perfect served with pinot gris.
1.25kg piece pork scotch fillet 1/2 cup hoisin sauce
1 cup water
Apricot sauce:
1 tbsp olive oil
1 each: shallot, red pepper, finely diced
Pinch curry powder
1 tsp grated orange rind
410g can apricots in juice
Preheat oven to 170C. Place pork in a roasting pan and smother with most of the hoisin sauce. Add the water. Roast for about 1 & 1/2 hours - until the internal temperature is 85C - basting occasionally with the remaining hoisin.
Meanwhile, prepare the apricot sauce. Heat oil in a saucepan and saute shallots and capsicum for two minutes. Add curry powder and orange rind.
Drain apricots, reserving the juice. Puree and add to shallot mixture. Add enough juice to make a sauce and heat through.
Great served with roasted or baked kumara. Serves 4-6.