Roasted Beef Sirloin with Shallots, Red Onions & Fresh Bay Leaves
Ingredients
1.8-2kg sirloin, at room temperature
extra virgin olive oil
fresh rosemary sprigs
12 slim cloves of garlic, peeled and halved
freshly ground black pepper
20 (700g) shallots, peeled
4 red onions, peeled and cut into wedges through the root
20 fresh bay leaves
salt
For wine, I suggest Soljans 2004 Merlot Cabernet Sauvignon Malbec with good
berry sweetness, the tannins will like the richly flavoured meat and the
sweetness will enhance the caramelised onions and shallots.
Method
Rub the sirloin all over with extra virgin olive oil, then place it in a
medium-sized roasting dish with the fat facing up in a preheated oven (385F)
. Stud with rosemary and garlic and grind on plenty of black pepper. Toss
shallots, red onions and bay leaves with oil and pile around the beef. (If
you want to include potatoes to fill out the menu, add 20 or so small new
potatoes to the dish.) 50 minutes for medium-rare (beef should still feel
springy) or 55-60 minutes for medium (still some give when pressed, and
juicy and tinged with pink). Turn the vegetables over from time to time.
Rest the beef for 12-15 minutes. When everything is ready, slice the beef
thinly with a sharp knife and arrange on a heated platter. Surround with the
shallots and onions and serve immediately. Accompany the beef with a
selection of mustards and relishes.
Suggested wine: Soljans Hawke's Bay Merlot Cab Malbec CSPC 730285
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Sautéed Boneless, Skinless Chicken Breasts with Balsamic Citrus Sauce
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Sautéed Chicken Breasts
4 boneless, skinless chicken breasts
salt and pepper to taste
1/4 cup flour
1 1/2 tbsp butter
1 1/2 tbsp olive oil
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Balsamic Citrus Sauce
3-4 minced shallots
1 heaping tbsp honey
Pinch of allspice
1 cup chicken stock
1 tbsp lemon juice
1 1/4 cup heavy cream
(or half & half cream)
1 tbsp balsamic vinegar
salt and pepper to taste
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Trim fat from edges of chicken. Season both sides of breasts with salt and pepper. Spread flour on a plate and coat chicken. Heat butter and olive oil in heavy skillet over medium-high heat and sauté breasts exactly 4 minutes on one side and another 3 to 5 on the other side. Keep warm in oven 200 degrees.
SAUCE: Keep 1 tbsp fat (butter/olive) from above. Add shallots, honey and allspice to skillet over medium heat cook until shallots are wilted, about 1 to 2 minutes. Increase heat to high and add chicken stock and lemon juice. Boil scraping the bottom of the skillet until reduced to 1/2 cup. Add the cream and boil until tickened, about 1 minute. Add balsamic vinegar and salt and pepper to taste. Spoon sauce over chicken and serve (you don't need a lot of sauce on the chicken but it's so good it's hard to resist piling it on).
Suggested wine: Soljans Marlborough Riesling CSCP # 730286
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Iceberg Salad with Herb Oil & Lemons
So sweet, so crisp, so in need of rediscovery – iceberg lettuce.
Ingredients
1 small firm iceberg lettuce, core removed
2 tablespoons roughly chopped mint leaves
2 tablespoons roughly chopped chives
2 tablespoons roughly chopped basil
1/2 small clove garlic, minced
1/4 cup vegetable oil
1/4 cup walnut oil
sea salt and freshly ground black pepper
2 lemons, cut in wedges
Method
Wash the lettuce then shake it well to dry. Pop it in a plastic bag in the fridge to crispen up.Process or blend the herbs until fine with a little of the vegetable oil. Whisk in the remaining oils by hand and season well with sea salt and pepper.Cut the lettuce into wedges, arrange on a platter and dress with the herb oil. Serve with lemon wedges to squeeze over. Serves 4.
Suggested wine: Solajans Sauvignon Blanc CSPC 718345
Copyright 2003 Fairfax Magazines, a division of Fairfax New Zealand Limited
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