Beef roasts can seem a little daunting to cook, but get your hands on a quality piece of meat and a meat thermometer and you're bound to succeed! Our Organic Porterhouse Roast is an absolute family favourite with the Hagen's and we've been lucky enough for Oly to share his recipe. He serves it medium rare and pairs it with a chimichurri dressing and crunchy cos heart salad. The fat is rendered in a cast iron pan first and then finished in the oven, creating a juicy and tender piece of meat, perfect for serving up at Christmas.
2kg porterhouse roast
1/2 fresh parsley
1 tbsp fresh oregano
2 birds eye red chilli
4 cloves garlic
2 tbsp red wine vinegar
1 tsp salt
3/4 olive oil
4 x Baby Cos hearts, cut in half
1 x Bunch Radishes, cut in quarters or discs
1 garlic clove
1/2 olive oil
1 tsp balsamic
2 1/2 tsp dijon mustard
salt and pepper to taste
Preheat oven to 200 degrees celsius.
Oil and Salt roast. Preheat the cast iron pan on a high heat, the pan should be big enough to fit the whole roast.
Once the pan is hot, place the roast on the pan fat side down. Once the fat is golden, flip the roast and brown all sides.
Place the pan into the preheated oven for around 40minutes, when your timer goes off pull the roast out of the oven and using the thermometer check the internal temp of the roast. It should be 48 degrees.
Pull out of oven and rest while preparing the salad and chimichurri.
To make the chimichurri finely chop parsley, oregano, chilli, garlic and place in a bowl.
Add red wine vinegar, olive oil and season with salt. Make sure to taste at the end, as you may need to add in more vinegar, oil or salt.
To make salad dressing, blitz the garlic, anchovies, dijon mustard, balsamic, oil together. Season with salt and pepper to taste.
To assemble the salad, place the halved cos hearts on the plate and pour over the dressing. Add the radishes and then grate fresh parmesan over the top. More the merrier!
A fresh and vibrant salad to serve alongside your Roast Turkey or Porchetta, by the wonderful Vanessa Gordon! This simple salad features fresh peas as they're in their prime and they're complemented with creamy buffalo mozzarella and sugar snap peas. Mint and lemon accentuate the freshness of this side dish, perfect for serving alongside richer cuts of meat.
Swap out your cloves for a funky, spicy, tangy, sticky glaze for your Christmas Ham this year. Clementine Day of Somethings I Like To Cook loves using a chipotle based hot sauce in her glaze. It’s got a nice smokiness to it, but you can go with your favourite hot sauce and it will be just fine.
There are two certainties post-Thanksgiving or Christmas, you feel a bit dusty and you have plenty of leftover turkey in the fridge. The best way to tackle that festive hangover is with a Turkey Toastie. With very few ingredients and a tiny bit of time you’ll be well on your way to recovery.