“Sharing a meal is the best way to bring your family together, and if it is home-cooked, so much the better.”
Check out five of Julie’s favourite roasts that you can recreate at home.
Including anchovies in a lamb dish may come as a surprise, but they season the stuffing rather than give it a fishy flavour.
Ask the butcher to chine the pork rack for you (cut through the bones) to make it easy for you to carve.
This is a great all-vegetable meal which appeals to vegetarians and meat-eaters alike.
This is a gorgeous treatment for chicken. It emerges deep golden brown, plump and succulent.
This is one of my most popular beef dishes. I’ve made it with cashews and fresh New Zealand walnuts in place of pistachios, and ham in place of mortadella.
Wine match: Selaks Winemaker’s Favourite Chardonnay
Follow each ingredient one after the other.
Wine match: Selaks Winemaker’s Favourite Merlot Cabernet
score fat on the leg. oil the pan. layer rosemary/bayleaf/thyme on bottom. season bottom of leg with half the sugar /salt/pepper. place leg on top of herbs. season top of leg with the other half of seasonings. oil the top of leg. place herbs on top. pour over merlot. cover with foil. put shallots in at half way. baste during cooking. rest at the end. make juices into gravy.
Wine match: Selaks Winemaker’s Favourite Merlot Cabernet
Marinate Beef with salt , WC souce and pepper . roast mustard and cumin powder it . apply egg wash on marinated meet cover with the powdered mix. stuff rosemary and pour over little olive oil. roast at 180 C for 20 min. serve with Mint and tamarind Souse with a dash of sweet chilli... .
Sign up to receive news and recipes and to hear
about events and promotions in your area.
Wine match: Selaks Winemaker’s Favourite Syrah
Preheat oven to 210°C. Rinse fillet and pat dry. Remove any fat and silverskin. Make a small cut in the centre of the meat at one end, then use the rounded handle of a wooden spoon to push through the meat to form a small tunnel. Mix the mortadella, garlic, nutmeg, crumbs, salt and pepper together in a small bowl. Add enough egg to bind (roughly about half of it). Stuff it into the cavity, using the wooden spoon to push it in, threading in the basil as you go and adding the pistachio nuts. Tie the beef into a good shape with string. Heat a smallish shallow roasting tin over a medium-high heat and add the oil. When the oil is hot, lower in the beef and brown it quickly. Transfer beef to the preheated oven and cook for 15 minutes, turning it over after 7 minutes. Remove beef from oven and let it rest for 10-12 minutes. Put beef on a chopping board and remove string. Put paper towels around the edges of the chopping board to absorb any juices. Slice the meat evenly, then let it rest for a minute or two before transferring to a heated serving platter. Skim pan juices, pour in wine and let it bubble up briefly. Spoon juices over and around meat. Serve immediately with Selaks Winemaker’s Favourite Syrah.
Wine match: Selaks Winemaker’s Favourite Merlot Cabernet
Cut a cavity in the pork to form a pouch. Combine the oil, mustard, rosemary and salt & pepper and rub well all over the meat including inside the cavity Fry the onion and bacon for a few minutes, then add the sage and cook for a minute longer. Add the spinach and apple slices and cook for another 2 minutes. Cool. Stuff each pork with the mixture. Cook in preheated oven at 170 degrees for approx 1 hour and 10 minutes. Will go all crispy and gooey. Stand for 10 mins then carve.
Wine match: Selaks Winemaker’s Favourite Merlot Cabernet
Rub the rosemary and/or mint into the meat. Alternatively, you can use a little oil and fresh rosemary and mint. Garnish with salt and pepper. Allowing 20 minutes per 500g, roast at 180°C for the first 30 minutes, then reduce.