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Food

Standing rib roast with champ and carrots

Preparation time
20 minutes
Cooking time
1 Hour
Serves
6

INGREDIENTS

1 x 2kg beef standing rib roast

Sea salt and freshly ground black pepper

2 tbsp grain mustard

2 heads of garlic, halved across

6 large carrots, halved & quartered lengthways

2 tbsp (40ml) extra virgin olive oil

½ cup (125ml) port

2 cups (500ml) beef stock

2 tsp cornflour (optional)

Baby peas or broccolini, to serve

Champ

1kg evenly sized floury medium potatoes (Pontiac, King Edward, Sebago), washed

½ cup (125ml) full cream milk, warmed

1 bunch green onions (shallots), sliced

1 tsp salt

100g butter, diced, at room temperature

Salt & ground black pepper, to taste

METHOD

1. Remove beef from fridge at least 30 minutes prior to cooking. Preheat oven to 220°C. Season beef with salt and pepper. Spread fatty side with mustard and more pepper. Place in a roasting pan and insert a meat thermometer in the thickest part. Drizzle with half the oil. Cook for 20 minutes. 

 

2. Reduce oven to 200°C. Toss garlic and carrots in remaining oil in a small roasting pan and put in oven. Cook beef for a further
30-35 mins for medium rare or as desired on thermometer. 

 

3. Remove beef from oven and place on a warm platter. Cover loosely with foil and set aside for 20–30 minutes in a warm place to rest. Leave vegetables in oven, reducing heat to 100ºC to keep warm once cooked.

 

4. Meanwhile, for the champ: place potatoes in cold salted water in a large saucepan and bring to the boil over high heat. Reduce heat to medium and simmer, uncovered, for 30 minutes or until very soft. Pour warm milk over onions and leave to infuse. Drain potatoes and return to saucepan. Shake the pan over low heat for 15-30 seconds to remove remaining moisture. Remove saucepan from heat and cover with a clean tea towel and leave for 5 minutes. Peel the skins. Mash with the butter, salt and pepper until smooth. Add half the milk mixture, beat in with a wooden spoon, then add remaining milk mixture and beat again until well incorporated. 

 

5. For the sauce, place the roasting pan over medium heat. Deglaze with port and stock, stirring to scrape up any sediment and bring to the boil. Cook, stirring occasionally for 10 minutes, or until the sauce reduces and thickens. For a thicker sauce, combine cornflour with 1 tablespoon of cold water. Whisk into sauce, stirring constantly until it boils for 1 minute. Taste and season. 

 

6. To serve, cut the bones away from the meat, then carve into slices. 

 

TO SHARE: Serve on a large platter surrounded by roasted vegetables, with champ and sauce.

 

Wine match: As winter sets in, beef and Shiraz is a quintessential pairing. A cool climate Shiraz that’s earthy and layered, juicy and rich with its intense black fruits would be a wonderful complement to the richness of the meat, while the protein in the meat softens the tannins in the wine. A savoury, spicy Shiraz would be another perfect match with the rich port and stock flavours.

Food
Preparation time
20 minutes
Cooking time
1 Hour
Serves
6

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Two Blues Sauvignon Blanc 2014
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1 case, 12 bottles, 3 accessories

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Sous Vide - Perfect Cooking
Words by Sous Vide on 1 Nov 2017
What was once the domain of the professional chef, sous vide , is now accessible for the home cook. We look at the many advantages of this remarkable cooking technique. In the early 1970s, French scientist Bruno Goussault developed the most significant advancement in the recent evolution of cooking – he called it sous vide. Literally defined as ‘under vacuum’, it should really be called precision controlled cooking, because that is far more ‘precise’. Basically defined, sous vide is sealing an item of food in a plastic vacuum pouch and then submerging it in a water bath so it can be cooked gently and slowly at a precise temperature. It is a technique used by some of the world’s best contemporary chefs, including Heston Blumenthal, Thomas Keller, Joel Roubuchon and many more. If you’ve ever wondered how the chef at your favourite hatted restaurant manages to get your steak cooked perfectly through, but still maintain its moisture, how the vegetables not only look vibrant and colourful, but also taste crisp and flavoursome, chances are it has been cooked sous vide. Up until recently, it was only the domain of the professional chef. But advances in technology and the more affordable cost of equipment have made sous vide cooking accessible to the home cook. Those who try it, swear it is the best way to cook food perfectly and to get the best flavour and texture – all that combined makes a compelling argument for sous vide cooking.

The process is fairly simple – plan well ahead, use great ingredients, vacuum seal, cook using the Sous Vide water bath and cool  gently. That’s it. The secret to some of most delicious recipes from the world’s greatest chefs is within your grasp.

Conventional Cooking Vs Sous Vide One of the most common problems with conventional cooking is under/over cooking food. This is because most recipes deal in approximates, such as cook on high/medium/low for approximately 10 minutes. Anyone who has baked knows the importance of baking at a precise temperature for an exact period of time. Sous vide cooking allows you to cook everything from beef, pork and fish to eggs, fruit and vegetables as if you were baking a cake. Conventional cooking regularly results in food being inconsistent. For instance, cooking in boiling water or a hot oven cooks food at a high temperature, so that by the time the centre of the food achieves the proper temperature, the outside is overcooked. If you don’t get the timing exactly right, meat ends up dry, vegetables end up mushy. But sous vide cooking allows precise control, so not only does food keep better texture, it also retains greater flavour. Because sous vide cooking is at lower temperatures, the cooking method is usually quite long, simple, but long. This has opened up new frontiers in the culinary world. Secondary cuts that were braised can now be cooked sous vide for longer periods at lower temperatures, and the results are simply astounding. Equipment
To sous vide, you need two important devices, but just two basic steps. First you need a vacuum-packing machine to seal the food tightly in a plastic bag. Then you immerse the bag in a water bath heated exactly to the optimal cooking temperature. The vacuum-packed bag hugs the food, protecting it from contact with the water while transferring the heat from the hot water. The Sous Vide bath is regulated to heat the water and maintain the exact temperature throughout the bath and the cooking process. Time to sous vide
This equipment was once the domain of commercial kitchen suppliers, was expensive, and took up loads of room. The great news is that Home Sous Vide is importing home kitchen versions of the industrial kit at very reasonable prices. What’s more, the process is fairly simple – plan well ahead, use great ingredients, vacuum seal, cook using the Sous Vide water bath and cool gently. That’s it. The secret to some of most delicious recipes from the world’s greatest chefs is within your grasp. And speaking of recipes – there has been an influx of fantastic recipe books  offering easy to achieve recipes for the novice through to the professional. For more details on the wonders of Sous Vide cooking, recipes, tips and Sous Vide cooking products, visit homesousvide.com.au
Two Blues Sauvignon Blanc 2014
1 case has been added to your cart.
Cart total: xxx
1 case, 12 bottles, 3 accessories