what YOU NEED TO KNOW

Transcription

1 what YOU NEED TO KNOW ABOUT Your guide to roasting delicious Scotch Beef, scotch lamb & specially selected pork

2 The key to great entertaining is all in the planning. Cooking a roast is the perfect solution as it allows you time to prepare other dishes, vegetables and any sauces while the meat is happily cooking. This booklet provides you with all the information you need to plan the perfect roast. 1. cuts Whether it s a Christmas dinner for 10, a family roast for 4 or a romantic dinner for 2, there s a roasting cut which is perfect for the occasion. Just ask your butcher for their advice. Traditional dry roasting is simply a great way to cook larger, tender cuts of meat. Beef: rib, ribeye, sirloin, rump and topside. Lamb: leg/gigot, shoulder or rack. Pork: leg/gigot, shoulder, loin or belly. For full list of cuts and cooking methods see section 4, Timing. Less tender cuts such as silverside, brisket, chuck, featherblade and shin can also be roasted but require additional moisture and longer, slower cooking usually covered for all or part of the cooking time this is pot roasting. 3. BASIC RECIPE 2. quantity The current recommended daily intake of red meat is around 80g cooked weight per person. Even at lower temperature cooking around 20% shrinkage will occur so allow approximately 120g (5ozs) raw meat per person if the joint is boneless and approximately 225g (8ozs) if the meat is on the bone. Don t worry about having too much, left over cold roast beef, pork or lamb make great sandwiches, salads or hot dishes. The following simple recipe uses a lower roasting temperature to minimise the loss of moisture and shrinkage caused by cooking at higher temperatures. Allow the meat to come to room temperature and ensure that it is completely dry before cooking Preheat the oven to 180 C (or turn down to 180 C if the meat has been browned in a very hot oven, see below) Brown the meat, either in a hot pan with a little vegetable oil or in a very hot oven 220 C for 15 minutes Once the meat has been browned, place it uncovered on a wire rack in a shallow roasting tin, ensuring that any fat is on the top Continue to cook at 180 C until it has reached the required internal temperature or level of doneness. 4. TIMING The formula for roasting meat is based on minutes spent in the oven per kilo of meat. Weigh the piece of meat before cooking and calculate the cooking time. If you are roasting a stuffed joint weigh after stuffing. Use a skewer to test the juices colour to indicate what stage the meat is at. 1. RARE JUICES ARE RED ALLOW MINUTES PER 450g (1lb) 2. MEDIUM JUICES ARE PINK ALLOW MINUTES PER 450g (1lb) 3. WELL DONE JUICES ARE CLEAR ALLOW MINUTES PER 450g (1lb) After the roast comes out of the oven, cover it with foil, (shiny side down) and allow it to rest for minutes. This allows the meat to relax so the juices become evenly distributed throughout, making it more succulent and easier to carve. The above timings are for beef only. For lamb and pork timings, see table below. Cut Cooking Temperature Timing Beef Rib-eye, Sirloin, Rump/Popeseye, Fore-rib/Rib-roast, Topside Silverside, Brisket, Shin/Hough, Chuck, Featherblade Lamb Leg/Gigot (whole or mini joints), Shoulder, Best End/Rack, Chump, Loin Pork Shoulder, Leg/Gigot, Loin, Chump, Belly Pot roasting Pot roast or Slow roast 180 C Gas Mark 4-5 Brown the piece of meat as before and place in a deep casserole/ braising dish with vegetables, herbs and seasoning to add extra flavour. Root vegetables such as onion, carrot, turnip, celeriac, leeks, celery and potatoes are ideal accompaniments and should be roughly cut into large chunks that will not break up during cooking. Mushrooms, peppers and tomatoes are also great but should be added when there is still 40 minutes of cooking time remaining. Allow approximately 450g (1lb) vegetables and 150ml (¼ pint) liquid, which can be water, stock, wine, cider, beer or a mixture for a 1.25kg (2½lb) joint. Cover tightly and cook slowly. Allow minutes per 450g (1lb) plus an extra 20 minutes Rare mins per 450g plus 20 mins Medium mins per 450g plus 20 mins Well done mins per 450g plus 20 mins mins per 450g plus mins Medium 30 mins per 450g plus 30 mins Well done 35 mins per 450g plus 30 mins Medium 30 mins per 450g plus 30 mins Well done 35 mins per 450g plus 35 mins

3 handy hints Stock Meat bones make the best flavoured stock, although time consuming, it is absolutely worth it. You can use every last piece of meat and bones to help flavour the stock, there is no waste whatsoever. You can then freeze the stock in small portions to use as needed. Basic stock recipe Serves 4 : 900g meat bones (beef, veal, lamb or pork) 2 sprigs of thyme 2 sprigs of parsley 1 large bay leaf 2 onions, roughly chopped 2 celery sticks, roughly chopped 2 carrots, roughly chopped 5 peppercorns Place the bones in a large saucepan and add about 2 litres water, enough to cover the bones. Bring to the boil, skimming off the scum as it rises to the surface. Tie the thyme, parsley, bay leaf into a bouquet garni and add to the pan with the onions, celery, carrots and peppercorns. Cover and simmer gently for 5 6 hours. Strain the stock through a sieve into a bowl, discarding the bones and vegetables. Leave to cool, then chill until the fat has risen to the surface of the stock and solidified. Lift the fat off the surface and discard before using the stock. Gravy For a simple thick gravy, when the meat has been removed from its roasting tray, discard any excess fat then add 1 2 tbsp of gravy granules to the meat juices and cook, stirring all the time until thickened. Adjust the consistency with water or stock and serve. Remember to scrape the sediment from the sides and base of the pan to release the meaty flavour. Alternatively, sprinkle 1 tbsp of plain flour into the pan, mix well with the juices and cook over a medium heat. Stir well with a spoon or small whisk and add the additional liquid a little at a time until thickened. Adjust the seasoning and simmer to cook the flour for 8 10 minutes. Herbs and spices Herbs and spices are great for flavouring roasts, sauces and gravies. Here are some typical pairings: Beef allspice, basil, bay, garlic, ginger, marjoram, oregano & thyme Lamb mint, dill, garlic, rosemary Pork caraway seeds, coriander, cumin, dill, garlic, rosemary, sage, fennel & thyme LEftovers COLD DISHES Cold roast s are great in salads and sandwiches. Try it with beetroot and orange; tomato and basil or thinly sliced then mixed with sweet chilli sauce tossed amongst watercress, sliced cooked new potatoes and avocado slices. HOT DISHES Traditionally, the base for cottage pie was finely shredded cold roast leftovers topped with creamy mash and for truly superior stovies, nothing beats using the leftovers from traditional roast beef and gravy. Why not use your leftovers for curries, soups and pasta dishes. Remember - Only reheat cooked meat once. If in doubt, check for advice on storing food. Rolled shoulder of scotch lamb with Basil And Pinenuts SERVES: 6-8 PREP: 20 mins COOK: 1hr 40 mins 1 boned shoulder of Scotch Lamb weighing 1.3kg/3lb 4tbsp pine nuts 50g fresh basil 2 cloves garlic, peeled and chopped 75g pitted green olives Salt and freshly ground black pepper 500g charlotte potatoes 2 red peppers, deseeded and cut into chunks 2 red onions cut into wedges Kcals 411 Fat 22.4g Protein 37.2g Carbohydrate 16.2g Sugar 5.4g Salt 1.4g Preheat the oven to 220 C. 1. Place the pine nuts, basil, garlic and olives on a large board, then use a large sharp knife to chop them all together until you have a rough paste (this could also be done in a food processor). Season with salt and plenty of ground black pepper. 2. Unroll the boned shoulder and place skin side down on a board. Scatter the basil paste over the meat, rubbing it into all the crevices and cut surfaces. Roll up the shoulder of lamb and tie it together with string at regular intervals to make a neat parcel. 3. Place the lamb in the centre of a large roasting tin. Roast for 10 mins. Reduce the temperature to 180 C and roast for 40 mins. 4. Remove the roasting tin from the oven, add all the vegetables and toss together until coated in the pan juices. Roast for a further 40 mins. 5. Transfer the meat to a board and leave to rest for 15 mins, covered with foil. Keep the vegetables warm in a serving dish. To serve, thickly slice the lamb and serve with the roasted vegetables.

4 Roast scotch Beef with blueberries Roast loin of specially selected pork with apples 1.25kg lean Scotch Beef roasting joint (i.e. topside, sirloin or boneless rib) 450ml red wine 300ml beef or vegetable stock 4 shallots, finely chopped 1 punnet of blueberries (approx. 225g) A few sprigs of fresh thyme Kcals 560 Fat 26.4g Protein 62.8g Sugar 3.8g Salt 0.7g SERVES: 6-8 PREP: 10 mins COOK: Rare - 20 mins per 450g/1lb plus 20 mins Medium - 25 mins per 450g/1lb plus 20 mins Well done - 30 mins per 450g/1lb plus 20 mins Preheat the oven to 180 C. 1. Weigh the joint and calculate the cooking time. Open roast the joint in the preheated oven. 2. Place the red wine, stock, shallots, thyme and half the blueberries in a saucepan and heat to a gentle simmer, uncovered, until the liquid reduces by half. Strain through a sieve; reserve for later. 3. Remove the cooked beef from the oven, wrap in foil and leave to rest for 10 minutes. Drain away any fat from the roasting tin, leaving the rich juices and sediment. Stir in the blueberry sauce then add the remaining blueberries. Heat through to soften the blueberries and serve with the thinly sliced roast beef. SERVES: 6 PREP: 10 mins COOK: 2hrs 15 mins 2.4kg loin of Specially Selected Pork, skin deeply scored (ask your butcher to remove the chine bone) 2 or 3tsp salt 6 small apples, left whole, core removed Finely grated rind and juice of 1 lemon 2tsp soft brown sugar 6 sprigs of rosemary 500g new potatoes Kcals 701 Fat 20.9g Protein 92.3g Carbohydrate 38.2g Sugar 27.5g Salt 1.8g Preheat the oven to 210 C. 1. Rub the salt all over the skin and deep in between the score lines, so that it will work with the fat to make crackling. Place the joint in a roasting tin leaving space to add the apples and potatoes later. Put the meat in the hot oven and cook for about 20 to 30 minutes to form the crackling. 2. With a sharp knife score a fine line around the waist of the apples so that they won t burst in the oven. Mix the lemon rind and sugar together and divide this between the apple cavities. Pop a rosemary sprig into each apple. Set aside with the lemon juice until ready to use. 3. Reduce the oven temperature to 180 C and continue cooking for a further 45 minutes. 4. Resisting the temptation to baste the meat, spoon off and discard any excess fat from the pan before arranging the apples and new potatoes around the meat. Spoon a little lemon juice into each apple. Return the roasting tin to the oven and cook for a further 45 minutes until the pork is thoroughly cooked, the potatoes tender and the apples are soft and sticky. (If at this stage the crackling is not done to your liking, cut the whole of the rind away from the meat, cut it into strips with kitchen scissors and place them on a baking sheet and return to the oven at 200 C for about 15 minutes, keeping the meat, potatoes and apples warm meanwhile.) Serve with your favourite green vegetable or some leafy green salad.

5 HEALTHY EATING Red meat is rich in protein, essential for energy and the body s growth and repair. One 80g portion supplies nearly half of your recommended daily intake of protein. It is also a great source of iron and contains high quality haem iron that is easily absorbed by the body. Red meat is rich in zinc, which you need for muscle recovery, and contains B vitamins which are known to support immune function. Raw meat contains virtually no salt and by cooking from scratch you can control your intake. Enjoy red meat as part of a balanced diet, including at least five portions of fruit and vegetables every day. For more information visit: Quality & Labelling Quality Meat Scotland (QMS) has assurance schemes which cover more than 90% of livestock farmed for meat in Scotland. These assurance schemes give consumers the legal guarantee that the meat they buy has come from animals that have spent their whole lives in Scotland being raised to some of the world s strictest standards. Labelling is becoming increasingly important as it can provide a guarantee on production methods and full product traceability (from farm to plate). Only animals which have been born and reared for their whole life on a Quality Meat Scotland Assured farm and slaughtered in a Quality Meat Scotland Assured abattoir, are eligible to be branded as Scotch Beef, Scotch Lamb or Specially Selected Pork. Scotch Beef and Scotch Lamb were both awarded coveted PGI status by the European Union in PGI stands for Protected Geographical Indication and is a European programme to protect and promote high quality regional food products that are produced by traditional methods and have specific connections to their country of origin in this case Scotland. free perfect steaks & roasts app Download our free Perfect Steaks and Roasts app for iphone, ipod Touch and Android. For more information and great recipe ideas visit: facebook.com/enjoyqualitymeat Quality Meat Scotland Rural Centre, West Mains, Ingliston, Newbridge EH28 8NZ Tel: +44 (0) Fax: +44 (0) info@qmscotland.co.uk QM2319_10.11