Recipes - Roasts
Sunday roast
This is Peter's standard Roast recipe for Rib, Topside, Silverside and other good jointsDEXTER Joint - allow 1lb per person
1 Rosemary twig per person
1-2 tablespoons Cornflour
1 beef stock cube
Ensure the joint has a thin layer of fat cover at least one third of the exterior surface. This does not add to the fat content of the finished meal - it does improve the flavour! Also ensure it is well strung into shape.
Preheat the oven.
Place the joint in the centre of a baking dish, on top of the rosemary twigs and add about 1/4inch or 6mm depth of water. Place in the joint in the centre of the oven and cook for the appropriate time - see below - basting the joint every 15 minutes. Once cooked, remove to a warmed carving dish and allow to stand for about 5 minutes. Drain the carving dish back into baking pan to make the gravy. Discard the rosemary and carefully drain off (but keep) the fat. Add some of the water from boiled vegetables to the baking tray, crumble in the stock cube and stir in the cornflower - distroying all the lumps to make a smooth paste. Bring to the boil on the hob, stirring continuously till it thickens. Carve and serve!
The fat preserved makes excellent roast potatoes or parsnips - it is second in taste only to duck fat say many on the Cix Gourmet conference.
| Roasting Times | normal: 200C, gas 7 | slow: 150C, gas 4 |
| well done | 25 mins per lb plus 20 mins | 30-35 mins per lb plus 25 minutes |
| medium | 20 mins per lb plus 20 mins | 30 mins per lb plus 25 mins |
| rare | 15 mins per lb plus 20 mins |