ROAST FORERIB OF BEEF | BEEF RECIPE | JAMIE OLIVER RECIPES
Take your roast beef to the next level with a hit of sweet garlic and crispy rosemary – simple, but incredible!
Total Time 1 hours 10 minutes
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 240°C/475°F/ gas 9.
- Take the beef out of the fridge 1 hour before you want to cook it, to let it come up to room temperature. Place a large sturdy roasting tray in the oven to heat up.
- Strip most of the rosemary leaves into a pestle and mortar, and peel and add 3 cloves of garlic, then bash to a paste with a pinch of sea salt and a lug of oil.
- Tip the paste onto the beef and massage all over, getting into all the nooks and crannies.
- Quickly squash the remaining unpeeled garlic cloves and scatter into the hot roasting tray with the beef. Place straight into the oven and roast for around 50 minutes, basting occasionally with the juices from the tray.
- When the time’s up, reduce the temperature to 190°C/375°F/gas 5 for around 10 minutes, or until the beef is beautifully golden brown on the outside and pink in the middle – leave in for longer if you prefer your beef well done.
- Carefully transfer the beef to a platter, dot the knob of butter on top, then use the remaining rosemary to brush all over the meat. Cover with a double layer of tin foil and a tea towel, then leave to rest.
- Serve the beef with the resting juices drizzled over the top – delicious served with perfectly golden roast potatoes, Amazing Yorkies, dressed watercress and a good dollop of horseradish.
Nutrition Facts : Calories 319 calories, FatContent 22.5 g fat, SaturatedFatContent 10 g saturated fat, ProteinContent 26.8 g protein, CarbohydrateContent 1.5 g carbohydrate, SugarContent 0.1 g sugar, SodiumContent 0.5 g salt, FiberContent 0.4 g fibre
CRISPY JERUSALEM ARTICHOKES WITH ROASTED GARLIC & ROSEMARY ...
The unusual savoury tang of Jerusalem artichokes works well with the wild flavours of game. This dish is crispy on the outside and soft on the inside, just how we like it
Provided by Rosie Birkett
Categories Side dish
Total Time 1 hours 10 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 180C/160C fan/gas 4. Soak the artichokes in cold water for 20 mins or so to loosen any dirt, then scrub them with a scourer, being sure to remove any grit. Halve the small ones and quarter the bigger ones, and put them in a roasting tin with the split garlic bulb and rosemary. Coat everything with the oil and season. Roast for 45-50 mins until tender inside and crispy outside.
- To finish, squeeze the softened garlic cloves from their skins and toss with the roasted artichokes, along with the mace, butter and lemon juice.
Nutrition Facts : Calories 271 calories, FatContent 12 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 33 grams carbohydrates, SugarContent 19 grams sugar, FiberContent 4 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.1 milligram of sodium
More about "drinks with rosemary recipes"
ROAST FORERIB OF BEEF | BEEF RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 319 calories per serving
- Preheat the oven to 240°C/475°F/ gas 9.
- Take the beef out of the fridge 1 hour before you want to cook it, to let it come up to room temperature. Place a large sturdy roasting tray in the oven to heat up.
- Strip most of the rosemary leaves into a pestle and mortar, and peel and add 3 cloves of garlic, then bash to a paste with a pinch of sea salt and a lug of oil.
- Tip the paste onto the beef and massage all over, getting into all the nooks and crannies.
- Quickly squash the remaining unpeeled garlic cloves and scatter into the hot roasting tray with the beef. Place straight into the oven and roast for around 50 minutes, basting occasionally with the juices from the tray.
- When the time’s up, reduce the temperature to 190°C/375°F/gas 5 for around 10 minutes, or until the beef is beautifully golden brown on the outside and pink in the middle – leave in for longer if you prefer your beef well done.
- Carefully transfer the beef to a platter, dot the knob of butter on top, then use the remaining rosemary to brush all over the meat. Cover with a double layer of tin foil and a tea towel, then leave to rest.
- Serve the beef with the resting juices drizzled over the top – delicious served with perfectly golden roast potatoes, Amazing Yorkies, dressed watercress and a good dollop of horseradish.
CRISPY JERUSALEM ARTICHOKES WITH ROASTED GARLIC & ROSEMAR…
From bbcgoodfood.com
Total Time 1 hours 10 minutes
Category Side dish
Calories 271 calories per serving
- To finish, squeeze the softened garlic cloves from their skins and toss with the roasted artichokes, along with the mace, butter and lemon juice.
ROSEMARY ROAST CHICKEN THIGHS, NEW POTATOES, ASPARAGUS ...
From bbcgoodfood.com
Total Time 55 minutes
Category Dinner, Main course
Cuisine British
Calories 509 calories per serving
- Roast for another 25-30 mins until the potatoes are tender, and the chicken is crisp and cooked through. Serve the dish in the middle of the table for everyone to share.
ROSEMARY ROAST CHICKEN THIGHS, NEW POTATOES, ASPARAGUS ...
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Category Dinner, Main course
Cuisine British
Calories 509 calories per serving
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