Ingredients (serves 8)
1/4 cup (60ml) soy sauce
1 tbs honey
1 tbs sesame oil
2 garlic cloves, crushed
1 tsp grated ginger
2kg piece beef eye fillet (centre cut), trimmed of all sinew
1 tbs sunflower oil
1/3 cup (80ml) sweet chilli sauce
1 cup coriander leaves, chopped
1/2 cup parsley leaves, chopped
Method
Combine soy, honey, sesame, garlic and ginger in a shallow dish. Add beef and turn to coat. Cover and marinate in the fridge for 4 hours, turning occasionally.
Preheat oven to 190°C. Remove beef from dish, discarding marinade, and pat dry with paper towel. Heat sunfl ower oil in a large roasting pan over mediumhigh heat. Add the beef and sear on all sides. Transfer to the oven and roast for 20-25 minutes for medium-rare (or until cooked to your liking). Set aside to cool.
Just before serving, spread chopped herbs on a large sheet of baking paper. Brush beef with sweet chilli and roll in herbs, pressing to coat. Serve thickly sliced, and garnish with shiso if desired.
Citrus Chicken
Ingredients (serves 6) 6 skinless chicken breast fillets
3 cloves garlic, crushed
4 tbs orange marmalade
Zest and juice of 1 orange
1 tbs (20g) unsalted butter
300ml chicken stock
Watercress, orange slices, olives, thinly sliced red onion and low-fat feta, to serve
Method Preheat the oven to 180°C.
Season chicken breasts with salt and pepper. Place garlic, marmalade, orange zest and butter in a bowl and beat with a fork to combine.
Place chicken in a roasting pan, spread orange mixture over the chicken and cover pan with foil. Place in oven and bake for 10 minutes, then remove foil and bake for a further 10-15 minutes or until the chicken is cooked through. Remove from the oven and set the chicken aside.
Add juice and stock to roasting pan and stir over low heat until well reduced and sticky, then pour over chicken. Serve with a salad of watercress, fresh orange slices, olives, red onion and low-fat feta.
Greek Style Roast Lamb
Ingredients (serves 4)
2kg leg of lamb
1 lemon, halved
2 1/2 tablespoons olive oil
1 large garlic clove, crushed
6 brushed (sebago) potatoes, peeled, cut into thirds
1 tablespoon dried oregano
1 bunch baby carrots, trimmed
Method
Preheat oven to 220°C. Place lamb in a large baking dish. Use a sharp knife to make 10 x 4cm incisions into lamb.
Juice 1 lemon half. Combine with 1 tablespoon oil, garlic, salt and pepper. Cut remaining lemon into 10 small pieces. Push lemon pieces into incisions. Brush lamb with oil mixture and roast for 15 minutes.
In remaining oil, toss potatoes, oregano, salt and pepper. Arrange potatoes around lamb. Return to oven and roast for 40 minutes.
Add carrots to roasting pan with lamb and potatoes. Roast a further 20 minutes. Remove lamb from oven. Increase oven temperature to 230°C.
Cook potatoes and carrots a further 15 minutes or until crisp. Cover lamb loosely with foil and rest for 15 minutes.
Carve lamb, reserving 400g for the Shepherd's Pie (see related recipe)
RECIPES 