Our Kitchen November 2014

our kitchen

Christmas Edition

Jill Hayes

The Connection

Jayden Gledhill Cellar 47

Tim Smith Hill Top Golf and Country Club

Marc Pavlovsky

Chris Hardisty Parklake

Hitesh Guha Noble Monks

The Vic Hotel

find 7 of their favourite recipes inside

Chris Buzza

Sebastians Restaurant

Brought to you by The Adviser

our kitchen Meet the chefs of the Goulburn Valley

Meet the chefs of the Goulburn Valley

our kitchen

our kitchen Meet the chefs of the Goulburn Valley Enjoy some ‘Tis the season to get roasting! fruity spiced punch THIS Christmas, why not try out one of the delicious ‘Our Kitchen’ recipes with your own take on a festive favourite, alcohol-free Sangria.

Alcohol-free Sangria is a very easy, delicious and refreshing drink to share with family and friends.

You’ll need: • 2 cups of boiling water • 2 black tea bags • 2 cinnamon sticks • 2 tablespoons of sugar • 3 cups of pomegranate juice • 1 cup of fresh orange juice • 1 orange, cut into thin slices • 1 lemon, cut into thin slices • 1 lime, cut into thin slices • 1 apple, peeled and cut into cubes • and sparkling water (serves eight) Directions: Pour boiling water over the sachets of tea and cinnamon and set aside for 5 minutes. Remove the tea bags and cinnamon sticks, add the sugar, stir to dissolve.

I n a large pitcher pour the tea, cinnamon, pomegranate juice, orange juice, orange, lemon, lime, and apple. Refrigerate for at least 1 hour and preferably from one day to another.

Just before serving, fill with sparkling water. Serve with ice.

HAVE yourself a merry little Christmas, with the delicious flavours of traditional beef and lamb roast with family and friends.

With beef rated our nation’s most superior meat, and lamb deemed the meat Aussies love the most, there are no better dishes to indulge in during your Christmas celebrations.

Make sure you perfect your festive dinner, with these top roasting tips: Let the butcher do the preparation • Ask your butcher to tie your beef roast cut if needed as some, like beef fillet and beef rib eye, benefit from it.

Tying it gives the roast a uniform shape, which helps it cook evenly.

• When you purchase an easy carve lamb leg, the butcher will have partially de-boned the lamb leg, leaving just the shank in. The butcher will also tie it, so it’s compact in shape.

Essential tips for Christmas roasts • Place the roast on a rack in a roasting dish. Raising the roast helps it brown evenly. Brush it lightly with oil. Season with salt, pepper and any flavourings.

• The easiest way to judge your roast’s cooking progress is by using a meat thermometer. The internal temperature for rare is 55-60°C, medium is 65-70°C and well done is 75°C. • Remove roast when cooked to desired temperature.

Transfer to a plate, cover loosely with foil and rest for 10-20 minutes before carving. Carve the roast across the grain to ensure tenderness.

• Resting a roast before carving gives the juices in the meat a chance to redistribute, giving a more moist and tender result.

• You can also use tongs to test the roast: gently prod or squeeze the roast – rare is very soft, medium rare is soft, medium is springy but soft, medium well is firm and well done is very firm.

• It is best to test the meat just before reaching the estimated cooking time (so it doesn’t overcook): Check the temperature when the estimated cooking time is almost up. Take larger roasts out of the oven just short of the desired time, as the larger roasts and bone-in roasts tend to cook further and go up just a little in temperature as they rest.

BBQ roasting tips • Avoid lifting the BBQ lid too often.

• Avoid ramping up the flame directly under the meat when adjusting the heat as this dries the roast out.

• Allow for time out before cooking and resting time after cooking.