![]() Visit my services page for more information on recipe development and food styling services offered in Johannesburg, South Africa. Recipe developed and styled for Karan Beef's Beef Easy app. When the roasted vegetables are ready, squeeze the juice of the half orange set aside earlier over the salad, drizzle with olive oil and season with salt and pepper. Cover with tinfoil and leave to rest for 15 minutes before carving.ħ. Take the roast out of the oven and transfer the sirloin to a chopping board. After your beef has had its initial 20 minutes in the oven, remove the tinfoil and cook for 30 minutes.Ħ. Cook for 45 minutes or until the vegetables and the orange are tender and nicely caramelised.ĥ. Place in the oven on a shelf below the roast. Toss to ensure they are evenly coated and season with salt and pepper. Add all the vegetables to an oven dish and drizzle with olive oil. Be sure to keep one half of an orange aside for later. 2 tablespoons thyme leaves, from a living pot of thyme 25g parmesan (or vegetarian alternative), grated. You can find substitutions for all of these ingredients below in the green shaded substitutions box. In the meantime, prepare the ingredients for the roast salad. garlic, dried thyme, or rosemary salt and pepper. Cover with tin foil and place in pre-heated oven. Place the roast in a baking tray with the fatty side facing upwards. Rub the paste onto the entire roast beef and add the thyme sprigs. Mix the beef rub ingredients together to make a paste. Pour 2 Tbsp of olive oil in a hot pan and lightly brown all the sides of the meat, including the ends, to seal the meat and lock in the juices.ģ. Variations: Substitute sirloin roast with silverside or topside beef.Ģ medium to large red onions, peeled, ends off and chopped into wedgesĢ large or 4 small fennel bulbs, sliced into wedgesĢ oranges, sliced into thin triangular pieces (keep 1 half whole)Ģ. Thyme and Cumin Roast Beef with a warm Spring salad
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