42 #COOKWITHTHEWEEKLY
Modern Roasts
BEEFRUMPWITH
S MAS H E D POTATO ES &
ANCHOVYVINAIGRETTE
PREP+ COOKTIME4 HOURS 30 MINUTES
(+STANDING)SERVES 4
1kgchat(babynew)potatoes
1.5kgbeefrumpcap
2 teaspoonsseasaltflakes
2 teaspoonsfreshlyground
blackpepper
¾cup(180ml)extravirgin olive oil
3 freshlongredchillies
15 anchovyfillets
¼cupfinelychoppedfreshoregano
leaves,plusextratoserve
1 tablespoonwhitewinevinegar
1 Placepotatoesina saucepanof
coldsaltedwater;bringtotheboil.
Cookpotatoesfor 20 minutesoruntil
tender.Drainwell;patdrywithpaper
towel.Coolslightly;pressdownon
potatoestosplitslightly.Place
potatoesonanoventray.
2 Meanwhile,bringbeeftoroom
temperature.Preheatovento
120°C/100°Cfan(seenotes).Place
a wirerackovera largeroastingpan.
3 Usinga smallsharpknife,score
lines5mmapartintothefatlayerof
thebeef.Sprinklewithhalfthesalt
flakesandhalfthepepper.Heat
1 tablespoonoftheoilina large
fryingpanoverhighheat;cookbeef,
fat-sidedown,for5 minutesoruntil
golden.Turn;cookuntilbrownedall
over.Placebeefonrackinroasting
pan.Pourexcessbeeffatfromfrying
panoverpotatoesontray;tossto
coat,thenseasonwith remaining
saltandpepper.
4 Roastbeeffor3½hoursfor
medium-rare(seenotes)oruntil
cookedtoyourliking;roastpotatoes
alongsidebeefforlast 30 minutes.
Removebeeffromoven;rest,covered
looselywithfoil,for 30 minutes.
5 Whilebeefisresting,increase
oven to 240°C/220°C fan; roast
potatoesfora further 15 minutes
oruntilgoldenandcrisp.
6 Seedchillies.Finelychop
chillieswithanchovies.Process
orblendanchovymixturewith
oregano,vinegarandremaining
oiluntilcombined.
7 Spoonvinaigretteonbeef;slice
beef,servewithpotatoes, topped
with extra oregano.WHOLEFISH WITH
GINGER& GREEN
ONIONS
PREP+ COOKTIME 35 MINUTESSERVES 42 x 800gwholesnapper,cleaned
¼teaspoongroundwhitepepper
8cmpiecefreshginger,peeled,
cutintolongthinstrips
3 greenonions,trimmed,slicedthinly
2 tablespoonslightsoysauce
2 tablespoonschinesecooking wine
½teaspooncastersugar
1 teaspoonsesameoil
1 longfreshredchilli,seedsremoved,
slicedthinlyonthediagonal
2 tablespoonspeanutoil
1 cuplooselypackedfresh
corianderleaves1 Preheatovento200°C/180°Cfan.
2 Patfishdrywithpapertowelthen
makethreedeep cuts through the flesh
oneachside.
3 Takefourlargesheetsofbaking
paperandrinseundercoldwaterto
makethepaperpliable.Placetwosheets
ina crosspatternoneachoftwooven
trays;placea fishinthecentreofeach.
Sprinklebothsidesofthefishwith
pepper;topwithhalfthegingerandthe
whitepartofthegreenonion.Bringthe
sidesofthepapertogetherandsealby
foldingover,thenwrapoverthe
remainingsides,tuckingtheshort sides
undertoforma sealedparcel.
4 Bakefishfor 20 minutes.Totestif
thefishis cooked,checkinoneofthe
cuts;thefleshshouldbewhite.Insert
a forkintothethickestpart;theflesh
shouldcomeawayfromtheboneeasily.
5 Meanwhile,stirsoysauce,cooking
wine,sugarandsesameoilina small
bowluntilsugardissolves.
6 Transferfishtoa platter;topwith
chilli,drizzlewithsoydressing.
7 Heatpeanutoilina smallsaucepan,
addremainingginger;cook,stirringfor
2 minutesoruntilgolden.Spoonoiland
ginger over fish. Top with coriander.TEST
KITCHEN
NOTES
Beefrumpcap, sometimes
referredtoasPicanha, its
Brazilianname, is prized
forthelayeroffatacross
thetopofthemeat,which
keepsthemeatmoist and
addsflavour.
It is importantforthis
recipethatyourovenis
accurate.Tocheck,place
anoventhermometeron
theshelfbeforeheatingto
thespecifiedtemperature.
Adjusttheovenaccording
tothermometerreading.
Totestbeefis medium-
rare,runa finemetal
skewerintothethickest
partofthemeatfromthe
side;slightlyredjuices
meanit is ready.Orinsert
a meatthermometer;it
shouldread60°C.
Theanchovyvinaigrette
recipemakes1 cup;you
maynotneedallofit in
thisrecipe,so keep it for
otheruses.
Useleftoverslicedroast
beefwithleftoveranchovy
vinaigretteina crustyroll,
ordrizzlevinaigretteover
grilled chicken or lamb.