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December 2022

Dec 13
0

Pork Shoulder Al’Diavolo

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Rosemary-crusted beef fillet with horseradish cream is perfect for effortless entertaining and will make a fantastic main dish recipe at any dinner party.

Serves: 8

Ingredients

1 skinless, boneless pork shoulder (Boston butt; about 6 pounds)
Kosher salt
1 tablespoon black peppercorns
1 tablespoon coriander seeds
1 tablespoon crushed red pepper flakes
1 tablespoon dried oregano
1 tablespoon yellow mustard seeds
1/2 cup olive oil
6 garlic cloves, peeled, crushed
1 tablespoon finely grated lemon zest
2 teaspoons smoked paprika

Method

1. Using the tip of a knife, lightly score fatty side of pork; season all over with salt.

2. Coarsely grind peppercorns, coriander, red pepper flakes, oregano, and mustard seeds in spice mill or with mortar and pestle; set spice mixture aside.

3. Heat oil in a small saucepan over low heat; add garlic and cook, stirring, until fragrant and barely golden, about 5 minutes. Stir in lemon zest, paprika, and reserved spice mixture. Let marinade cool.

4. Rub marinade all over pork, working some marinade into interior of roast. Tie pork at 1″ intervals with kitchen twine. Wrap tightly in plastic and chill at least 8 hours.

5. Let pork sit at room temperature 1 hour.

6. Preheat oven to 375°F. Unwrap pork, place on a rack set inside a roasting pan, and roast until golden brown and fat has just started to render, 40–50 minutes. Reduce oven temperature to 300°F and continue to roast until meat is very tender, 1 1/2–2 hours longer.

7. Transfer pork to a cutting board and let rest 30 minutes before slicing.

8. DO AHEAD: Marinade can be made 1 week ahead; cover and chill. Pork can be seasoned 3 days ahead; keep chilled.

Recipe by Epicurious

Dec 05
0

Rosemary-crusted beef fillet with horseradish cream

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Rosemary-crusted beef fillet with horseradish cream is perfect for effortless entertaining and will make a fantastic main dish recipe at any dinner party.

Prep Time: 10 Mins | Cook Time: 20 Minutes | Rest Time: 10 Minutes |  Serves: 8

Ingredients

2kg whole beef fillet/beef tenderloin sinew removed
2 tbsp olive oil
2 tbsp rosemary finely chopped
2 tbsp sea salt flakes
2 tsp black pepper freshly cracked
1/2 lemon

For the horseradish cream

1 cup sour cream
1-2 tbsp horseradish, grated (alternatively, use jarred horseradish and add to taste)
1/2 lemon juiced
salt and pepper to taste

Method

  1. Pre-heat the oven to 220ºc
  2. Heat a large cast iron skillet over high heat. Place the whole fillet of beef on a large chopping board. Drizzle over the olive oil and rub all over the fillet.
  3. Sprinkle the chopped rosemary, salt and pepper on to the chopping board then roll the beef fillet into the seasoning, making sure you cover the entire surface of the fillet.
  4. Sear the beef fillet on all sides until golden brown then place in the oven and allow to roast for 20 minutes until a meat thermometer inserted reads 55ºC/130ºF for rare-medium rare meat.
  5. Remove from the oven then cover with foil and allow to rest for 10 minutes.
  6. In that time, mix together all the ingredients for the horseradish cream and season to taste with lemon, salt and pepper.

  7. Slice the beef fillet and serve with the horseradish cream.

    Recipe by Alida Ryder