RICHARD SLARP Head Chef, The Alcott
EAT, DRINK AND BE MERRY
Richard’s Salt Crusted Beef Rib Roast with Salsa Verde Serves up to 8 people TREVOR BLYE Owner, Lillah Kitchen
• 12 cups coarse salt • 3 cups water • 3 cups all-purpose flour • 3 egg whites, lightly whisked • 3.5 - 4.5kg beef rib roast • 1.5 tblspn fresh rosemary leaves • 1.5 tblspn fresh thyme leaves • 1 cup cracked black peppercorns
Pre-heat oven to 160'C and place oven shelf in middle of oven. I n a large bowl, combine the salt and water, then add the flour to bind it together. Add whisked egg whites - mix until it resembles ‘wet snow’. pread this mixture in the bottom of a roasting tray and S place the beef in the middle (the flat side down). over the exposed beef with thyme leaves, rosemary leaves C and peppercorns. Press them in. Cover meat with the salt mixture. Work it all over so that there are no gaps. Crust should be 5-6mm thick all over. Place the salt crusted beef in the pre-heated 160'C oven. or a medium rare 3.5kg roast, cook for 2hrs 45min. F For a 4kg roast, cook for 3hrs 30min. Remove from oven and rest for 15-30min in a warm place. Remove the salt crust and slice into portions. You can remove the bones at this stage if you want thinner slices. Serve immediately with salsa verde.
Trevor’s Whole-Roasted Christmas Cauliflower • 1 head cauliflower • 1 tspn coriander seeds • 1⁄2 tspn cumin seeds • 2 garlic cloves • 1 tspn fresh thyme leaves • Salt and pepper TOPPING: • 1⁄4 cup Tahini sauce • 1 tbspn chopped fresh parsley • 1⁄4 cup pine nuts – toasted • 1⁄4 cup of fresh parsley • 1⁄4 cup of fresh coriander Using a paring knife, trim the stem of the cauliflower so it rests flat without toppling over. Keep the green leaves intact for presentation. In a stock pot with steamer, steam whole cauliflower for 25 minutes or until you can easily pierce the centre with a knife. Toast the coriander and cumin seeds in a dry skillet over low heat, until spices are warm and fragrant. Transfer to a mortar and pestle or food processor, together with the thyme, garlic, salt and pepper. Bash everything to a paste. Stir to combine and set mixture aside. In a small bowl, combine tahini sauce and parsley.
Salsa Verde
Preheat oven to 220OC.
• 1 bunch each of continental parsley, coriander, basil and mint • 3 cloves garlic • 4 anchovies • 100ml red wine vinegar • 300ml extra virgin olive oil • Salt and pepper to taste
Transfer steamed cauliflower to an oven-safe skillet or roasting tray. Massage the spice paste all over of the cauliflower florets (no need to rub the leaves). Season with salt and pepper. Roast cauliflower 20-25 minutes or until golden brown and crispy. For even crispier edges, switch the oven to the broil setting for a minute or two just before removing from oven. Careful it does not burn.
Note, this can be made a day before
Pick, wash and dry all of the herbs. Chop roughly and transfer to a food processor. Add the garlic, anchovies, vinegar and oil. Process until smooth. Adjust seasoning with some salt and pepper. Store until needed. 10 TVO DECEMBER 2018
Remove roasted cauliflower from oven and transfer to serving platter. Drizzle with tahini. Garnish with toasted pine nuts and chopped parsley and coriander.
