Rocksalt Roast Dinner
Sunday Gravy
Spiced Red Cabbage
Cauliflower Cheese
Roast Potatoes
FOOD + DRINK Festive Feasting cont ...
Rocksalt Roast Dinner
Recipes by : Rocksalt , www . rocksaltfolkestone . co . uk
Rocksalt offers a Sunday roast during the autumn / winter season including a delicious beef striploin . It ’ s best to use a 28-day-aged beef for best flavour . Ours is marinated for 48 hours in olive oil , thyme , rosemary , garlic and peppercorns . Just before cooking , we season with salt and then cook overnight at 48 º C to achieve the perfect medium rare . In the morning , turn up the temperature to 230 º C and sear for 10 minutes to caramelise the fat and , while that ’ s resting for a couple of hours before serving , make all these great sides …
Sunday Gravy
Ingredients :
• 2kg beef trimmings , chopped
• 3 onions , roughly chopped
• 5 carrots , roughly chopped
• 4 celery sticks , roughly chopped
• 3 leeks , roughly chopped
• ½ head garlic
• 1 tbsp tomato puree
• 2 tbsp plain gluten-free flour
• 4 chicken stock cubes
• 10 black peppercorns
• ¼ bunch thyme
• 1 bay leaf
• Salt
Method :
1 . In a hot oven ( 220 º C ), roast the trimmings until well coloured .
2 . Take the trimmings out then roast all the veg and herbs until well coloured .
3 . Add the tomato puree and cook out for a few minutes , then add the flour and cook out for a further few minutes .
4 . Add the trimmings back to the veg in a large pan and add the rest of the ingredients including the stock .
5 . Cook out for a couple of hours then pass through a sieve .
6 . Reduce down to the right consistency and season to taste .
Spiced Red Cabbage
Ingredients :
• 250g red onions , peeled and thinly sliced
• 65ml olive oil or duck / goose fat
• 75g redcurrant jelly
• 35ml balsamic vinegar
• ½ tsp ground cinnamon
• 2 star anise
• 2 cloves
• 125g raisins , soaked in water overnight
• 1kg red cabbage , halved and thinly sliced
• 75ml vegetable stock
• Salt and freshly ground black pepper
Method :
1 . Gently cook the onions in the olive oil or duck / goose fat until soft .
2 . Add the rest of the ingredients and cook gently over a low heat for 10 minutes .
3 . Cover with greaseproof paper and cook in an oven at 140 ° C for 30-40 minutes , stirring every so often .
4 . Check the taste and adjust with more vinegar or jelly accordingly .
Cauliflower Cheese
Ingredients :
• 1 large head of cauliflower , cut into florets , leaves and stalk reserved
• 1 litre milk
• Salt and freshly ground black pepper
• 1 bay leaf
• 80g butter
• 80g flour
• 1 tsp English mustard
• 100ml double cream
• 125g mature cheddar cheese , grated
• Handful of breadcrumbs
• Parmesan
• Chives
Method :
1 . Bring the milk to the boil with the bay leaf and season well with the salt and pepper .
2 . Add the cauliflower florets and leaves , and simmer for 5 minutes . Drain in a colander over a bowl to reserve the milk and remove leaves and stalks .
3 . Melt the butter in a thick bottomed pan and stir in the flour . Stir on a low heat for about 30 seconds then gradually stir in the hot milk that the cauliflower was cooked in with a whisk to get a smooth sauce before adding the mustard .
4 . Bring to a simmer and continue to simmer for 20 minutes , stirring every so often and ensuring it doesn ’ t catch on the bottom of the pan and start to burn !
5 . Add the double cream and simmer for a couple more minutes . The sauce should be of a thick coating consistency by now – if not , simmer a little longer . It can be strained through a fine meshed sieve or blended if necessary .
6 . Whisk in three-quarters of the cheese and re-season if necessary .
7 . Ensure the cauliflower is dry : you can use kitchen paper to dry it off . Then , mix the cauliflower with half of the sauce and transfer to an ovenproof dish before spooning over the remaining sauce .
9 . Mix the remaining cheese with the breadcrumbs and scatter over the top .
10 . Bake in an oven preheated to 200 º C / gas mark 7 for about 15-20 minutes until golden .
11 . Finish with lots of grated Parmesan and a sprinkle of chopped chives .
Roast Potatoes
Ingredients :
• 1kg of Maris Piper potatoes
• 500g duck fat
• Thyme
• Rosemary
• Salt and black cracked pepper
Method :
1 . Wash , peel and remove any black spots from the potatoes .
2 . Cut the potatoes into even sizes , ensuring there are straight edges and right angles . This is easier to achieve with large potatoes .
3 . Place the potatoes in a large pan and cover with cold water . Season the water well . It should taste like the sea .
4 . Bring the potatoes to a slow boil . Cook until they are nearly cooked ( about 25 minutes ) and then drain the water .
5 . Once drained , place the potatoes back in the pan , put the lid on and shake firmly , so that they start to break up on the outside , not all the way through .
6 . Place a heavy based roasting tray over two hob rings , add the duck fat and melt .
7 . Put the potatoes in the tray and turn over with a fish slice . You are looking to achieve an uneven golden crisp colour on the potatoes . Once the potatoes have a good amount of colour , place them in a hot oven on 220 º C / gas mark 8 and roast until golden .
8 . When ready to serve , sprinkle with thyme and rosemary .
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