Jamie Oliver was my first kitchen crush and he still is a favourite of mine. I have always found that if I follow them accurately his recipes actually work and turn out looking like the pictures in his books!
This adventure is based on his "marinated and pot-roasted beef fillet with a brilliant potato and horseradish cake" (p233 or go to: http://www.jamieoliver.com/recipes/beef-recipes/marinated-pot-roasted-beef-fillet-wi). In this case I used his recipe for inspiration rather than following it exactly as I only had a really nice piece of organic rump (rather than fillet) and didn't have any horseradish.
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| © David Loftus (from www.jamieoliver.com) |
For the beef:
- I used a 1.2kg rump roast
- I didn't worry about tying it
- Oven was preheated to 200C
- Roast was in the oven for about 1hr 15mins (which is how long it took to reach an internal temp of 65C-70C = medium).
- I basted it with the pan juices every 25-30 minutes but didn't worry about turning it over (because it was a rump rather than a nice even cylindrical fillet).
For the potato cake:
- I used half a cup of grated cheddar instead of the creamed horseradish. This probably gave it a totally different texture and taste but I think it was more kid friendly and the kids enjoyed these potatoes more than the boulangere potatoes I made for Cookbook Adventure #1.
For the gravy/jus:
- I found adding the half bottle of red wine and the 170g butter (I only used 100g) combined with the roast juices, made heaps of very thin and oily "jus". To reduce it down and thicken it a bit, I did the following in the TM:
Place pan juices, 1 tablespoon of plain flour, 1 teaspoon of TM vegetable stock concentrate (see p17 of EDC), salt and pepper to taste, in TM bowl. Cook for 12-15 minutes at Varoma temperature on speed 2 until desired consistency is reached.
Leftover tip: The most FANTASTIC roast beef sandwiches (especially when eaten with garden fresh lettuce and wasabi lime mayo - see mayo recipe here: http://www.stephberg.com/?p=456)
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