So I know it’s been a while since i posted something. BUTTT I promise I’ve been cooking and taking lots of photos and writing stuff down and will soon start posting more recipes/reviews/videos soon. IN the mean time in keeping with the little trip down cider lane we took a few weeks ago (yum yum) I have been collecting bottles of boutique ciders from across the world, and well with some at 8-9% and about 12 bottles I don’t think I can finish them. What do i need from you? IDEAS PEOPLE! You can’t just sit down and drink a heap of cider, we tried that last time and we ended up baking cakes. SO what would you eat with delicious artisan ciders? I suppose it would be a good idea to get a video out of it for (Cha’s Kitchen), so I was thinking of making a delicious Cassoulet, with all the bells and whistles: confit duck, Toulouse sausages, homemade speck – everything a growing farmer needs…… or a uni student needs….
It feels wierd doing a post without a recipe. Partly the reason i should explain the posts have been in short supply has been the immense amount of cooking being done for my very good friend Monique’s 21st and for all of the parties that surrounded my sisters wedding last week. I swear im getting married in Vegas. So heres the easiest/tastiest roast beef ever.
1 piece of roasting beef (i have used rib fillet as it is not too lean, if you love me you’ll avoid topside of rump roast.)
3 red onions finely chopped
1 bottle of red (a bottle of pinot that was not one of the few that actually dazzle the palate)
1. Roll the piece of beef and tie with non synthetic kitchen string.
2. Place in a bag/large bowl and cover with red wine, onion and herbs. Allow to marinate for 2 hours at room temp.
3. Remove from marinade and rub with handfuls of coarse salt and pepper.
4. In a hot roasting dish add about 1/2 cup of olive oil and add the beef.
5. Roast at the highest temp possible turning the beef regularly until a golden brown crust forms. Lower heat to 180 and cover with foil.
6. Roast to your severity of pinkness. In Queensland i have learnt that pink means well done and medium means charcoal.
7. Allow to rest for 30 minutes and slice to serve.
Note: If you do have a woodfired oven a piece of beef approx 5 kg will take about 2 hours.