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Roast bolar with homemade spice rub: Beef + Lamb NZ


We can’t think of a better family Sunday lunch or dinner than roast beef with all the trimmings – Yorkshire puddings, rich gravy and crispy roast potatoes.

 

RECIPE SUPPLIED BY BEEF + LAMB NEW ZEALAND

 

Serves 6 

Ingredients:

BEEF
1.2kg Quality Mark beef bolar

SPICE MIX
1 teaspoon ground coriander
1 teaspoon cumin
1 teaspoon curry powder
1 teaspoon sweet paprika
½ teaspoon dried oregano
Good pinch dried red chilli flakes
2 cloves garlic, crushed
¼ cup oil
Juice of ½ lemon

CRISPY ROAST POTATOES
1.5kg floury potatoes, peeled and cut into halves
¼ cup oil
25g butter

TO SERVE
• Your choice of roast seasonal vegetables
• Gravy
• Yorkshire puddings
(find recipe at www.recipes.co.nz)

METHOD:

BEEF
Combine all of the spice mix ingredients together in a small bowl. Rub over the beef bolar and place on a wire tray on a baking dish. Reduce the oven temperature to 200°C and place in the oven to roast for 40-45 minutes for medium-rare beef.
Remove beef from the oven and place on a warmed plate, cover loosely with foil and a clean tea towel and leave to rest.

CRISPY ROAST POTATOES
Place potatoes in a saucepan of salted water and bring to the boil. Reduce the heat and allow to simmer for 5-8 minutes, just so they are slightly soft around the edges. Drain and place saucepan back over the heat. Shake saucepan to dry off potatoes. Score the surface of each with a fork to scruff them up.
Place oil and butter into a roasting dish and place in oven to heat. Add potatoes, tossing well so that every surface is covered. Roast for 45 minutes at least until thoroughly golden and crisp. Sprinkle with a little salt before serving.

TO SERVE
Serve slices of beef with the potatoes, peas, gravy and Yorkshire puddings if you wish.


 

Tavern ticks all of the boxes: The Elmwood Trading Company


Marty and Naomi Fuller are the proud owners of The Elmwood Trading Co., a locally loved tavern that has an amazing community around it. Metropol caught up with Marty about how they’ve been getting on since taking over the reins 22 months ago.

 

Chef Henry Liang and Marty Fuller

 

With a massive grin on his face he tells us that they’ve been “Absolutely thrilled with the response!

“We wanted to create a friendly, value for money, local tavern – almost like a home away from home. The Elmwood was already going well, it was established but had a lot of potential in its food operation. So, we brought our chef, Henry Liang, his kitchen and some front of house staff from our previous hotel Trevinos,” Marty raves.

A new space meant undertaking the creation of new menus and the addition of daily specials; not to mention adding to their extensive wine list.

Some notable newbies are the garlic prawn hot pots and (a personal favourite of ours) the red curry lamb shank – both pictured.

The Elmwood is extremely versatile with a separate function area as part of the restaurant, where “we can host meetings, seminars, fundraising quiz nights and birthday parties,” Marty says.

“If the event is big enough, we can utilise the whole restaurant.”

If you’re just popping in, they also have a gaming lounge with 18 gaming machines, TAB, huge tv screens and a great outdoor area with year-round heating.

Walking into those double doors you can feel the warm energy radiating from the restaurant, the staff and the lovely owners.

Marty ecstatically says, “we tick a lot of boxes” and we wholeheartedly agree.

 

red curry lamb shank
garlic prawn hot pots

 

 

 

 

 

 

 

 


 

En Route: Route 72


Craving a bit of socialising after being confined to your homes? Make Route 72 a must-see on your support local bucket lists. You will not regret it.

 

 

Found in the heart of Cust – just 40 minutes from Christchurch and 10 minutes from Rangiora – you will find the perfect place for your next dining and shopping escapade at the Route 72 Café Bar Emporium.

An irresistible breakfast menu is available from 9am to 11:30 and an extensive lunch menu from 11:30am to 3pm.

Desserts and home baking, an array of wines and beverages are available, as well as a takeaway menu. Friday nights offer a casual dining menu in summer.

Due to temporary restricted seating we recommend bookings and get togethers during the week if possible as weekends are very busy.

The Emporium is well stocked with your winter needs of possum and merino garments made in New Zealand, as well as household goodies and gifts.

Route 72 is located at 1697 Cust Road, in the heart of the village, phone 03 312 5595, or visit their website. Open Tuesday to Sunday – 8am to 4pm.

FRENCH PEAR LUXURY ROOM DIFFUSER

 

KAMA CREAM PERFUME

 

FRENCH ROSE LUXURY SOAP

 


 

Creative Catering


Family business Twentyfour Catering Co has a strong commitment to providing a personal experience for every client, ensuring the highest quality cuisine and service.

 

 

From catering for everything –from an intimate anniversary dinner to a corporate event or grand wedding of over 200 guests – no event, size or location is too challenging.

Owner/executive chef Chantelle Quinn works closely with clients to ensure their event features the tastiest fare, all with that trademark exemplary service she is well-known for.

While previously running a restaurant and coming ninth in the third season of MasterChef New Zealand, starting a catering company was a natural progression for Chantelle.

After being asked to cater for a wedding seven years ago, her services became so sought-after that she started focusing purely on catering, quickly building a loyal following of return clients.

“We meet with our clients and create a menu perfectly tailored to their event and unique preferences. We don’t just turn up and serve food, we ensure all bases are covered and every event runs smoothly.”

Using the freshest and best local produce, the company specialise in classic New Zealand fare.

Whether you’re after beautiful canapés or a three-course menu for your wedding, birthday lunch or corporate event, TwentyFour Catering can create a truly sublime feast bespoke to you, using locally sourced, natural ingredients.

Check out their sample menus at www.twentyfourcatering.co.nz or phone Chantelle on 027 356 1212.


 

PROSECCO-BRINED TURKEY BREAST WITH BRUSSELS SPROUTS AND SPECK


The ultimate Christmas feast, this prosecco brined turkey breast is the best way to get your guests talking.

 

SERVES 4-6

INGREDIENTS
¼ cup (75g) rock salt
¼ cup (45g) light brown sugar
2 sprigs tarragon
2 bunches thyme (about 12 sprigs)
1 lemon, thinly sliced
1.25L water
3 cups (750ml) prosecco
2 x 1.5kg turkey breast fillets, skin on
1 tablespoon extra-virgin olive oil
Sea salt and cracked black pepper
350g speck or bacon, chopped
500g brussels sprouts, halved
1 bunch thyme (about 6 sprigs), extra

Lemon garlic butter
100g unsalted butter, softened
1 clove garlic, crushed
1 teaspoon finely grated lemon rind

 

METHOD
Place the salt, sugar, tarragon, thyme, lemon and two cups (500ml) of the water in a medium saucepan over high heat. Bring to the boil and cook for four minutes, stirring to dissolve the salt. Allow to cool slightly.

Pour the brining liquid into a large (five-litre-capacity) non-reactive container*.

Add the prosecco and another two cups (500ml) of the water. Using your hands, carefully loosen the skin from the flesh of the turkey breasts. Lower the turkey, skin-side down, into the brine. Cover and refrigerate for two hours (but no longer).

To make the lemon garlic butter, place the butter, garlic and lemon rind in a small bowl and mix to combine.

Remove the turkey from the container, discarding the brine, and pat dry with absorbent kitchen paper. Using your hands, spread the lemon garlic butter under the skin.

Place the oil in a large heavy-based frying pan over medium heat. Sprinkle the turkey with salt and pepper. Add one turkey breast to the pan, skin-side down. Cook for four minutes each side or until golden brown.

Remove from the pan and repeat with the remaining turkey. Return both turkey breasts to the pan, skin-side up. Add the remaining one cup (250ml) of water, cover with a tight-fitting lid and cook for 20 minutes or until golden and cooked through. Remove the turkey from the pan, loosely cover with aluminium foil and reserve the cooking liquid.

Wipe the pan out and return to medium heat. Add the speck and cook, stirring, for four minutes or until crispy. Remove and set aside. Increase the heat to high, add the brussels sprouts and cook, stirring, for one minute or until lightly charred.

Add the extra thyme and reserved liquid and cook for two minutes.

Serve turkey with the sprouts and crispy speck.

* Non-reactive materials include glass, plastic and stainless steel.