COOKING COMPANION
shows us how we can enjoy a roast dinner while staying conscious of its nutritional value.
As a chef by trade and a keen triathlete for fun, I have always been interested in the link between what we eat and a healthy body. I train for 10-15 hours a week and couldn’t do this as well as work hard in the kitchen without fuelling my ageing body in the right way. Sunday morning is a “long bike day” for me, with a 100km ride and then into work. So here are a few tips to ensure Sunday lunch is the perfect opportunity to tick off the three boxes of carbohydrates, protein and vitamins.
Firstly, the carbs: Yorkshire puddings are made by weighing the eggs and adding
EXACTLY the same amount of fl our and milk. Whisk well and use hot trays Secondly, the protein: a delicious joint of beef cooked however you like it but give
it AT LEAST 30 minutes to rest in a warm place. Finally, the vitamins and plenty of them: I put star anise in my red cabbage
with sugar and red wine. T e secret to caulifl ower cheese is LOTS of cheese (I use smoked), or try parsnips in Boscastle honey, carrots with parsley butter. “What’s the point in over-cooking anything?”, Michelin starred chef April Bloomfi eld told me when I worked with her in London, and never have those words been truer than with a roast. Keep those vitamins for you, don’t lose them in the cooking. T is is how we serve Sunday lunch at T e Wellington: we’re of the fi rm belief
that food should not only be enjoyed but should also be good for you, especially a delicious Sunday roast.
Kit Davis, Head Chef at T e Wellington Hotel Boscastle,
Somerset farmers Coombe Farm rear their own beef and lamb
cooking. Here they give their tips for the perfect beef roast – and a recipe using brisket, a joint that’s fantastic value for money.
• Never cook your meat from frozen or straight from the fridge: give your joint enough time to reach room temperature before you prepare it.
• Before putting your joint in the oven, sear it on all sides in a sizzling hot pan or on a very high temperature in your oven – the pores will close and therefore the juice stays in the meat.
MELT-IN-YOUR-MOUTH ORGANIC BRISKET Beef brisket is taken from just below the shoulder and is a boned and rolled roasting joint. It’s great value for money and a lovely joint, perfect for an easy family dinner. Brisket is known to be a long slow roast but you can do it diff erently.
1kg brisket 1 carrot 1 parsnip
A handful of cherry tomatoes Cloves from half a garlic bulb 2 onions Salt and pepper 1 small cup of vegetable or beef stock 2 tbsp olive oil or beef tallow
SERVES 4
on their organic farm, and are passionate about fi eld to fork
1 Chop the vegetables and put them in a casserole or on a tray with the olive oil or beef tallow.
2 Once rubbed with salt and pepper place the joint on top – fat side up – and sear it on a high heat 200–220C / Gas 6-8 in the oven for 30 minutes. Reduce the heat to 160C / Gas 3 and roast the joint for another 30 minutes.
3 Our tip is to use a core thermometer – once the brisket has reached 55-60C get the brisket out, cover it with foil and give it a 20 minute rest. In the meantime, use the vegetables and broth for a creamy gravy. Put them all together in a pan, let it boil quickly and strain through a sieve.
Serve with the potatoes and steamed green vegetables of your liking.
FOODLOVERMAGAZINE.COM | 61
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72