Monday, October 5, 2009
i used to be so afraid of roasts.
then i accepted a job as a cook for a family who were celebrating a Jewish holiday...
cooking for about 20 people, 2 ovens, soooo many dishes...
i managed to poach salmon, do roasts, sides, soups, layered dished, argh!!!!! run with the apple and honey!!!! run little girl!!! get the desserts out. survive. clean.
those roasts came out perfectly. my trick: searing and a little help from the thermometer. stress, nerves, panic. the host was happy, i was asked back more than once, then decided it was just too crazy, i didn't want to relive that madness anymore!
this was a 'welcome home' meal for simon. a roast is always a nice thing to come home to (and a loving girlfriend too). i pulled what i had left in the garden: rosemary, thyme, flat leaf parsley.
i chopped 5-6 cloves of garlic and mixed it in with 2 Tbsp butter, Dijon and the thyme+parsley. I wrapped it and put it in the fridge for about 12 hours, overnight is ideal.
pull your meat from the fridge for at least 45 minutes before searing to bring it to room temperature. season with salt and pepper and let rest for another 15.
preheat the oven to 325.
heat some olive oil almost to smoking point in a high sided pan and sear on each side until beautifully caramelized. be patient, it should take about 3-5 minutes on each side: you want to give it time so that the crust stays on. i dropped a rosemary branch in the pan before turning on each side. keep that pan aside - put the roast back in the pot that will go in the oven. Dot it with 1 Tbsp of butter. Cook in the preheated oven for a bit more than 1 hour. Your thermometer should read 145. Let the roast rest for 10 minutes, the temperature will go up to 150. It will come out juicy and delicious!!!
we ate it with an apple and honey chutney-style sauce, roasted spaghetti squash and rice. You can prepare a sauce by putting you pan back on the heat, deglazing with stock, wine or water.