Competition recipes
Check out our roasting tips and browse the competition recipes by others below.
Showing 1-9 of 172
Toast the Roast Chicken with Barbs special stuffing. Medal of roast veg.
Wine match: Selaks Reserve Chardonnay
Mix all the above together in a bowl. Make sure the cavity of the chicken is clear of giblets and remove excess fat. Fill cavity of your extra large chicken place the stuffed chicken a roasting pan -covered. Into the pan pour some oil (1 tablespoon) over the chicken grind salt and pepper drizzle with a little oil, approx one tablespoon of soya and 3 tablespoons of sweet chilli sauce. Place in the pre heated oven on 180 - roast for one hour then remove lid of pan. Cook uncovered until cooked to liking. Let stand for 5 - 10 mins before eating. Wash and chop as many veg as you need for your crowd- pumpkin, carrots, parsnips, potatoes, kumara all 3 colours, onions (red and white)- in to similar size chucks for cooking. Drizzle with olive oil, season with fresh salt and pepper and drizzle with Balsamic vinegar. Roast for 20 -30 minutes at 180. .
Special occassion Stuffed crown Roast Pork
Wine match: Selaks Reserve Pinot Noir
pre heat oven 175o C Place pork seasoned ( salt and pepper) in middle oven on rack with rib ends down and bake for 2 hours , till only part cooked . while cooking mix together 2 cups chopped cranberries with half cup sugar and set aside, melt butter or marg add 2 chopped onions and 2 cups chopped cellery and saute till tender, add cranberry mixture 2tsp salt and quarter tsp ground black pepper, 8 cups bread cubes, 2 apples peeled, cored and chopped and add half cup apple juice and 1 egg mix well by tossing and at the end add 1 tsp poultry seasoning mix in. remove roast from oven and turn ribs ends up fill with the cranberry and apple stuffing and return to oven for a further 1 and half hours cooking, when cooked place on platter in middle of table and serve by slicing down the ribs and serve with the stuffing , accompanied by a nice stirfry vege mix or roasted tossed veges on the side with backed beetroot.
Wild Roast Pork with crispy roasted vegies
Wine match: Selaks Reserve Merlot Cabernet
cut pototaoes into 4s boil for 5min or so cut pumpkin and kumarma into portions same size as potatoes add vegies 1hr before meat cooked take meat out and rest is cooked when juices run clear turn up oven and cooke vegies until cooked and crisp or any roasting vegies you like. serve with apple sauce or homemade gravy made from the juices of the meat and vegies .
Apricot glazed Venison
Wine match: Selaks Winemaker’s Favourite Syrah
Cut bacon into 3cm. pieces. Place bacon, 2 tablespoons of the red wine vinegar, 1 teaspoon of the salt and one teaspoon of the sugar in a small container. Marinate for 45 minutes. Pierce venison leg with a sharp knife and place a raisin, a slice of garlic and a piece of bacon into each cut. Mix together (pinch of/to taste) pepper, ginger, remaining salt and sugar and rub into the meat with your hands. In a casserole dish - large enough to hold the leg - mix the marinade ingredients with the remaining red wine vinegar. Bring mixture to boil and add leg. Turn the leg until all sides are sealed (no more than 10 minutes in total). Remove from heat and allow to cool in the marinade. Once cool, cover and leave in a cool place for 24 hours, turning a few times. Place the leg in a roasting tray with 1 cup of the marinade. Sear in a pre-heated oven at 220°C for 10 minutes. Reduce heat to 180°C for the remaining cooking time - roast for between 8 and 10 minutes per 500g of meat, for rare to medium. Baste the meat regularly, adding more marinade if necessary. Mix wholewheat flour, apricot jam and red wine sherry, and smear over the meat as a glaze in the final 5-10 minutes cooking time. . Remove from oven, transfer the roasted leg to a platter and leave in a warm place to rest for 10/15 minutes. .
Honey and Rosemary Glazed Lamb
Wine match: Selaks Reserve Pinot Noir
Place the NZ lamb rumps on a baking paper lined tray. Mix the Rosemary, garlic, thyme,honey & mustard together and spread half over the lamb. Roast at 190c for 40-45 minutes, brushing with the marinate throughout cooking. Rest lamb for 10 mins then carve.
Lemon Roast Chicken with Garlic Butter and Pancetta Wrap
Wine match: Selaks Reserve Sauvignon Blanc
Place chicken in roasting dish (washed, cleaned and patted dry with paper towel). In a bowl mix sausage mince, bread crumbs, 3 tblspns olive oil, 1/2 lemon sliced, 1 clove of garlice crushed, 1 tblspn butter, salt and pepper (2 pinches), rosemary. Add small amounts of water until mixture sticks together. Fill inside of chicken with sausage mince stuffing from bowl. . Rub outside of chicken with combined olive oil and remaining 2 tblspns butter (melted), season with salt & pepper. . Wrap body of chicken with pancetta, trying not to overlay pancetta (just lay over the bird). Add 2 cups of water to roasting dish around chicken. Cover roasting dish with tin foil (this will prevent the roast from drying out). Roast for 1 hour at 185 degrees, then remove tin foil from dish and continue to roast for half an hour until pancetta is crisp. Remove from over and allow to stand for minimum of 10 minutes before serving.
GARLIC SWEET CHILI AND BLUE CHEESE CHOKO KUMARA STUFFED ROAST COURGARROW:
Wine match: Selaks Reserve Merlot Cabernet
Wash COURGARROW and slice in half full length. Scoop out any seeds and discard Scoop out most of COURGARROW leaving 1\" shell Put on tray and brush with oil Microwave (or cook through in oven) Chunky dice COURGARROW insides. Peel and dice choko and kumara fry in a little oil with 10 minced cloves of garlic until garlic is lightly golden Microwave (or cover and cook in a very little water) veges until tender Stir in 1/2 cup sweet chili sauce and cup of blue cheese (diced small) (or any other strong or mixed cheeses that you like) Stuff gently into the two halves of the courgette Roast in oven for half hour in very hot oven until browns nicely all over Let it sit for 10 minutes to merge juices SLice ACROSS into smaller LENGTHS to serve. (NB COURGARROW SKIN is quite often edible and very tasty also after roasting!) .
Honey Mustard Pork Roast
Wine match: Selaks Reserve Merlot Cabernet
Preheat oven to 150 degrees C. Score 1/2 inch slits in your roast and place in baking dish. . Combine the honey, mustard, pepper, thyme, and salt in a small bowl & mix until well blended. Brush mixture over roast, working well into the slits. Bake roast in preheated oven for one hour. Remove roast from oven and flip in pan. Brush remaining honey sauce over roast. Return to oven and continue baking for 45 minutes to an hour. Let the roast stand for 15 minutes before carving.
Roast Beef Tenderloin
Wine match: Selaks Winemaker’s Favourite Syrah
Combine porcini mushrooms and water in a bowl; soak until soft, 1 hour. Drain and reserve liquid. Dice and set mushrooms and reserved liquid aside. . Preheat oven to 325 degrees F (165 degrees C). . Season beef generously with salt and pepper. Heat vegetable oil in a large ovenproof skillet over high heat. Place beef in the skillet; cook until brown on all sides, 5 to 8 minutes per side. . Reduce heat to medium and stir in 1 tablespoon butter, shallots, and a pinch of salt; cook until shallots are soft and translucent, 5 to 7 minutes. . Pour tarragon vinegar into the skillet and bring to a boil while scraping any browned bits off of the bottom. Stir until liquid is reduced by half, 2 to 4 minutes. Pour in veal stock, cream, 1/2 cup reserved mushroom liquid, mushrooms, salt, and pepper; stir to combine. Return beef to the skillet. . Roast in the preheated oven until meat is medium rare, about 45 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate and loosely tent with foil. Set skillet over high heat and bring pan juices to a boil. . Stir in 1 tablespoon butter and tarragon; season with salt and pepper to taste. Return tenderloin and any accumulated juices to skillet and serve. .
