Food and wine

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Festive feast

The festive season is meant for people to spend time with family and friends. Say goodbye to hours in the kitchen prepping your Christmas lunch. We have some quick and easy delicious recipes that will have the family lining up for seconds. Roast Beef

Roasted sweet potato salad (courtesy of www.taste.com.au)

Ingredients: • ¼ cup fresh cream. • ¼ cup mayonnaise. • 1 tablespoon fresh lime juice. • 2 teaspoons smoked chipotle seasoning. • 2 tablespoons extra virgin olive oil. • 1.2 kg sweet potato, coarsely chopped into 5 cm pieces. • 1 corncob. • 1 red capsicum (bell pepper), deseeded and chopped. • 2 green shallots sliced. • Fresh oregano leaves, to serve.

Instructions: • Preheat your oven at 180 °C. • Combine the fresh cream, mayonnaise, lime juice and seasoning in a jug. • Cover and set aside to allow the flavours to develop. • Place the oil in a large baking dish and preheat for five minutes. • Add the sweet potato and corncob. • Bake, turning halfway through cooking, for 40 minutes or until the sweet potato is crisp and corn is tender. • Transfer the sweet potato to a serving platter. • Use a sharp knife to cut down the length of the cob close to the core to remove the kernels. • Scatter corn on top of the sweet potato with the bell pepper and shallot. • Drizzle over the chipotle dressing and sprinkle with oregano to serve.

Ingredients: • 2 kg deboned rib eye roast. • Salt and freshly ground pepper to taste. • 4 tablespoons olive oil, divided. • ¼ cup chopped garlic. • ¼ cup chopped Fresh rosemary. • String to tie roast.

Instructions: • Preheat your oven at 180 °C. • Heat two tablespoons of olive oil in a pan over medium heat. • Generously season your

roast with salt and pepper, roll it and tie with string. • Mix rosemary, garlic and two tablespoons of olive oil and stir. • Sear roast in heated pan on all sides. Remove pan from the stove and brush the herb and garlic mixture all over the roast. • Place roast into a baking tray and put into the preheated oven to let it bake for one to one-and-a-half hours. • Periodically baste the roast with left over herb and garlic mixture. • Allow the meat to rest for 10 minutes, carve and serve.