Standing Rib Roast with Sumptuous Sauce

Posted: 283 days ago

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We’d like to say thanks for everyone’s delicious entries, and help for making Selaks NZ Roast Day a success! We’re going to start practicing Diane’s winning recipe so we’ve perfected it in time for next year’s event, 5 August 2012!

Diane has won the following great prizes:

An intimate cooking class for two people with award-winning NZ food writer, Julie Biuso at her home in Northcote Point, Auckland
Return flights for two to Auckland
Two nights’ accommodation for two in a luxury 5 star Auckland hotel
Two signed copies of Julie Biuso’s new cook book ‘Never-ending Summer’ valued at $50 each
A 12 bottle case of a selection of Selaks Winemakers Favourite wines.
A Fast Slow Cooker valued at $299, courtesy of Breville, allows you to layer delicate flavours over many hours for succulent, melt-in-the mouth meals, or achieve the same results in no time when you’re under pressure. Using the Breville Cooker a roast chicken is ready to eat in 20 minutes so you can enjoy a roast meal any day of the week.

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WHOLE ROASTED TROUT WITH HERBS AND ORANGE

Wine match: Selaks Winemaker’s Favourite Chardonnay

By: Karen Spencer 306 days ago

Preheat oven to 180 degrees C. Weigh trout (trout cooking time is approximately 15 minutes per kg) and dry outside of trout. Prepare a baking dish with baking paper on bottom. Tear herbs from stem, slice garlic. Cut orange. Place 1/2 of these ingredients on top of the baking paper. Mix 2nd half with sesame oil and pepper and salt and fill cavity of fish. Place fish in baking dish. Brush top of fish with melted butter and sprinkle with salt and pepper to taste. Place in preheated oven with vegetable medley in a separate dish also lined with baking paper. A 2kg trout will cook in approximately 30 minutes. Check weight of trout as per above instructions re cooking/weight. Fish is cooked when it comes away easily from the bone. Use a sharp knife to test. Serve with medley of roasted vegetables and baby brussel sprouts.

Bolar Pot Roast with yorkshire pudding

Wine match: Selaks Winemaker’s Favourite Merlot Cabernet

By: Vicki Harvey 333 days ago

Put oil into a large heavy based pot on hob, heat, place bolar roast in pot brown, turning until all sides are sealed. add hot water, simmer down, while tuning meat and not letting water dry up. Cook slowly on hob top. Prepare vegetables for roasting (if root vegetable skins clean and reasonably un blemished leave on do not peel) quarter (depending on size)toss in oil and italian herbs and garlic. (don't put veges in to early as they will be cooked before meat. Almost forgot onions cut into quarters toss with veges halfway through cooking. End the beans blanch in boiling water just before the roast veges are ready(want them crispy not limp). In the interim make batter for yorkshire pudding, you will need 3 eggs, 1 cup of flour, teaspoon salt 450mls of milk, mix together (electric beater/ hand beater) leave to rest for at least 1/2 hour.This takes approximately twenty mins. to cook in a 200c oven, I cook as individuals in a muffin tin which has been sprayed with canola or such and dish preheated in oven before pouring batter into tin.(cooking time can depend on individual oven).

Plum glazed roast chicken with oriental stuffing

Wine match: Selaks Winemaker’s Favourite Viognier

By: Genie De Wit 307 days ago

Preheat oven to 180°C. Wash the chicken and pat dry. In a bowl, combine cooked rice, 1/2 onion (diced), chopped coriander, 1/4 tspn salt, 1 tbspn soy sauce together. Place chicken in a large roasting tray. Using a tablespoon, fill cavity with stuffing mixture until full. Tie the drumsticks together with string. In a small bowl, mix the basting ingredients together. 1/2 cup plum sauce, 2 tablespoons oil, 1 tablespoon soy sauce and brush the chicken all over. Sprinkle generously with salt and pepper. Peel and chop parsnips and arrange around the chicken. Brush lightly with oil. Bake for 30 minutes at 180°C. Chop the bottom off the garlic bulbs, rub with a little oil and salt and pepper generously. Wash red peppers. Tip: to remove the stem and seeds in one go: Wiggle and push the stem into the pepper. When the stem dislodges, carefully pull the stem and seeds out in one piece. Cut the pepper into quarters removing any extra seeds and white pith. At the 30 minute mark, remove chicken from oven. Add garlic and peppers to the roasting tray and and baste everything with basting sauce. . Up the oven temperature to 200°C and roast for a further 20 minutes. Wash bok choy and shake dry. Slice bok choy into quarters lengthwise. Sauté bok choy for a few minutes in a little oil and drizzle with a little soy sauce just before serving. . A sweet plum gravy can be made from the pan juices with a tablespoon of flour, a sprinkle of sugar and water. Whisk everything in a small saucepan on stovetop until thick. Pour into a gravy boat or small bowl to serve at the table.