Mustard Scotch Fillet Roast, carved and served cold, is a Hagen family favourite and always a part of our Christmas lunch spread. It’s best cooked medium rare and sliced thinly. As we are serving it cold, you could cook it the night before to help free up all important oven space. We’ve paired it up with a cracking Summer Tomato Panzanella salad. Yum!
2 tsps of Mustard Seeds 2 tsps of Sea Salt Flakes 2 tsps of Cracked Pepper 1 tbsp of Thyme, picked
Method:
1. Preheat oven to 120°C. Place the mustard seeds, salt, pepper and thyme in a mortar and pestle and pound until lightly crushed. Add the oil and Tracklemont mustard and combine. Set aside.
2.Drizzle some oil over the beef and season with a little more sea salt flakes and cracked pepper. Heat a little olive oil in a large non-stick pan over a high heat. When hot, place the beef in and brown all over. This caramelisation is important for flavour. Remove from the pan.
3. Place the beef on a rack in a large baking dish and brush with the mustard sauce until covered all over.
4. Place in the oven and roast until the internal temperature reaches 52 degrees for 1.5 hours for a blushing medium rare. This is best done with a digital thermometer but if you don’t have one, trust your instincts. You may need to go a little longer.
5. Allow the meat to rest, covered with foil, for around 30 mins before carving.
These yoghurty, herby spiced lamb chops will work with whatever herbs you have on hand and are exactly the kind of food you'll want to be eating as we head into the warmer months. Not that you'll have any leftovers, but if you do, they're a great addition to a leafy salad for lunch the next day, particularly when we're WFH. Grilled on the barby or pan fried, they won't fall short of providing a satisfying dinner for the whole fam.
Musakhan is a traditional Palestinian chicken meal that's served from one dish, for everyone to tear of bread and sandwich the tender, spiced chicken and onions in between. With the mild weather we've been blessed with, we cooked the chicken on the barby to give the whole dish a nice, toasty flavour but cooking it in the oven will works wonderfully too!
This delicious charred cabbage, radicchio and leek with goats cheese and salsa verde was written by Clementine Day of @somethingsiliketocook to eat alongside our Slow Cooked Lamb Shoulder.
