PANCETTA-WRAPPED BEEF FILLET
WITH HORSERADISH AND SAGE
SERVES 6
You will need a meat thermometer for
this recipe. Serve beef with the goose-fat
potatoes and Matt’s chicken gravy (see
On the Side feature for recipe, p 113) if
you like.
900g centre-cut beef fillet, trimmed
2garliccloves,finelychopped
8 sage leaves, finely chopped
1tbsDijonmustard
16 thin slices flat pancet ta
(substitute streaky bacon)
1 tbs extra virgin olive oil
2tbsfinelygrated
fresh horseradish
(^1) / 4 cup(60ml)cremefraiche
(^1) / 4 cup (60ml) thickened cream
1 tbs finely chopped chives
1 tsp wholegrain mustard
Preheattheovento200°C.Greasea
bakingtrayandlinewithbakingpaper.
Rubbeefwithapincheachofsalt
flakes and freshly ground black pepper.
Combine garlic, sage and mustard in
abowl,thenruboverbeef.
Laypancetta on a chopping board,
longedgesfacingyouandveryslightly
overlapping.Placethebeefalongthe
base of a long edge of pancetta and roll
up to enclose.
Heatoilinalargefrypanoverhigh
heat. Add beef and cook, turning
occasionally,for8minutesoruntilevenly
browned. Transfer to prepared tray and
roast,turninghalfway,for20minutesor
until a meat thermometer inserted into
thecentrereaches55°Cformedium-rare,
or until cooked to your liking. Transfer
beef to a wire rack set over a tray and rest
for 10 minutes.
Meanwhile,to make the horseradish
sauce, combine all remaining ingredients
andapinchofsaltflakesinabowl.
Serve beef thickly sliced with
horseradish sauce alongside, plus
potatoes and gravy, if you like.
BAKEDCHRISTMASHAMWITH
MAPLE SYRUP & CLOVE GLAZE
SERVES 12
SeeExtract,page96,fortipsfromour
butcher, Anthony Puharich, on how to
store your cooked ham.
1 whole leg ham on the bone (about 7kg)
20g whole cloves
1 firmly packed cup (250g) brown sugar
2 tbs English mustard
(^1) / 4 cup (60ml) apple cider vinegar
(^1) / 4 cup (60ml) maple syrup
Preheattheovento180°C.Greasea
bakingtrayandlinewithbakingpaper.
Fromthe end opposite the hock,
removetheskinfromtheham,leavingthe
fatinplace.Scoretheskinaroundthehock
to release. Using a small, sharp knife, score
the fat in a criss-cross pattern without
cuttingthroughtothemeat.Insertaclove
inthecentreofeachdiamond.Placeon
preparedtrayandbakefor30minutesor
untilthefatstartstoturnlightbrown.
Meanwhile, to make glaze, combine
sugar, mustard, vinegar and maple syrup
inasaucepanovermedium-highheatand
cook, stirring constantly, until sugar is
dissolved. Remove from heat. Continue to
baketheham,brushingwithglazeevery
10minutes,forafurther45minutesoruntil
caramelised.Reinsertanyclovesthathave
fallen out. Rest ham, loosely covered with
foil, for 15 minutes before carving.
ROASTED BEETROOT SALAD WITH
GOAT’S CHEESE AND PECANS
SERVES 6 AS A SIDE
4 bunches mixed coloured beetroots
(substitute red baby beetroots),
trimmed, washed
(^1) / 2 bunch thyme
1 tbs extra virgin olive oil,
plus extra^1 / 4 cup (60ml)
1 tbs red wine vinegar
1 garlic clove, finely chopped
(^1) / 4 tsp ground allspice
2 tsp white wine vinegar
1 tbs pomegranate molasses
2tbsdriedcranberries
4 marjoram sprigs (substitute oregano),
leaves picked
1 bunch watercress, sprigs picked
150g sof t goat ’s cheese, crumbled
100g pecans, roasted, chopped
Preheat the oven to 180°C.
Layouttwo90cm-longpiecesof
aluminiumfoilandplaceontopofeach
other.Placebeetrootinthecentre,scatter
with thyme and a pinch each of salt flakes
and freshly ground black pepper, and
drizzlewithoilandredwinevinegar.Bring
edgesof foil together and fold up to
completely enclose. Place on a baking tray
androastfor1houroruntilbeetrootis
tender. Stand, unwrapped, for 30 minutes
WHEN IT COMEStoChristmas,MattMoranisanunapologetictraditionalist.“Iloveall
theclassics,”headmits.“Ham,turkeywithstuffing,roastgoose.Andwealways finish
with a pudding.” Luckily for his extended brood, Moran volunteers as host.
“ChristmasDayisalwaysatmyhouse,buteveryoneiswelcome,”hesays.“It’sbeen
thatwayforthepast10years.”Thedaystartswithmusic–“IplayBingCrosbyand
DavidBowie’s‘LittleDrummerBoy’everyyear”–thenpresents.Lunchbeginswhen
Moran’s friend, fellow Sydney chef Michael Moore, brings round the fresh seafood. “And
some fizzy of course. After lunch, we tend to have people drop round. It’s then that we
get stuck into some pretty good wines.” A recipe for a rollicking good Christmas then!
@chefmatmoran @chefmatmoran