A mid-week roast dinner? Yes please!
I had a backyard full of tradies today and so spent the day cooking so that I could keep an eye on what they were doing...hopefully without making it look too obvious!
My husband usually smokes our beef roasts outside on the chiminea (which taste amazing!) and so this is the first one I have cooked in some time. The recipe looks terribly complex but if you skip the making of the red wine sauce it is actually not too onerous.
Interestingly, the mushrooms are boiled in buttery water; a method I have not tried before. They turned out beautifully so I now have a new way to prepare mushrooms other than roasting, steaming or frying in butter. Given that I didn't make the sauce, I decided to boil down the mushroomy, buttery water to a paste and add it to the meat juices. I used mirin to boil the meat juices from the pan and so the resulting sauce was full of flavour with a slight sweetness to it. Given that I can no longer drink red wine (yes, shattering) I found this concoction to be a wonderful alternative to the red wine sauce.
Apart from the carrots, everything in the picture is a part of the recipe, with the spinach being cooked down in a knob of fabulous parsley butter (a method I highly recommend) and the potatoes simply scrubbed, oiled and roasted.
The tradies are back tomorrow which means another day of cooking. On the menu? Chicken liver pâté, kale chips, chicken san choy bau and vanilla ice-cream. Not to be served together.
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