Jervois Steak House Sunday Roast

Summer Roast - Jervois Steak House Photo: supplied / Kirsten Matthews

Beef Rump

1.5kg Beef rump Cap
5 cloves garlic
1 sprig of thyme
1 Bay leaf

Top Tip: Buy a thermometer. A must for cooking big joints of meat.

●    Preheat the oven to 110℃.
●    Place the rump onto a roasting tray and put in the oven for approximately 3 hours or until the internal temperature of the meat is around 48℃.
●    Remove the rump and increase the oven temperature to 230℃. Season the roast with plenty of salt and pepper and place the rump, fat cap down, into a hot pan, along with the garlic, thyme and bay leaf, and render down the fat properly.
●    Baste the rump with its own fat.
●    Place the rump back into the oven to roast and caramelize the outside of the meat for 10-15 minutes.  
●    Rest for 10 minutes and slice into thick pieces.

Roast Potatoes
1.5kg Agria potatoes
500g Duck fat

●    Preheat your oven to 200℃.
●    Place the duck fat on a large roasting tray and heat in the oven for 30 minute
●    Peel and chop the potatoes into pieces just a bit smaller than a golf ball.
●    Parboil them for 15 minutes in salted water.
●    Strain the potatoes and allow to stand in a colander for 5 minutes.
●    Ruffle the potatoes in the colander by tossing them around to fluff up the edges.
●    Remove the roasting tray from the oven and place on to a burner to get really hot
●    Carefully slide the fluffed potatoes into the duck fat.
●    Roast for at least an hour. The crispier the better, so don't be shy on the cooking.   

Yorkshire Puddings

Top Tip: Make the batter the day before.

1 cup plain flour (Level it off in the measuring cup so it is exactly full to the rim.)
1 cup of eggs. (Again, fill the measuring cup to the rim.)
1 cup of milk

●    Whisk the eggs into the flour. No lumps!
●    Whisk the milk into the flour and eggs.
●    Keep in the fridge overnight.

To cook the next day...
●    Heat the oven to 180℃.
●    Fill your pudding tins ½ way with canola oil and place onto an oven tray.
●    Heat the oil for 10 minutes.
●    Pour the batter quickly and directly in to the centre of each of the moulds.
●    Cook for 22 minutes without opening the door.

Roasted Baby Beetroot
500g Baby beets (golden or red)
1 Sprig thyme
1 Bay leaf
2 cloves smashed garlic
¼ cup Sherry vinegar
1tblsp Brown sugar
2tsp Flaky salt
1cupVegetable stock
2tblsp Extra virgin olive oil

●    Heat the oven to 180℃.
●    Roast in a roasting tray at 180℃ for 45 minutes or until just cooked.
●    Whilst still hot scrape off the skin.
●    Keep the beets in their cooking liquor until you serve.

Cauliflower Cheese
1 head of cauliflower
50g butter
50g flour
500ml milk
1tblsp Dijon mustard
1pinch Cayenne pepper
250g mature cheddar cheese
100g mozzarella cheese
100g parmesan cheese

●    Melt the butter on the stovetop in a saucepan.
●    Stir in the flour.
●    Cook the roux on medium heat for 2-3 minutes.
●    Slowly add the milk, making sure that there are NO lumps.
●    Cook for 8 minutes on low heat, stirring every so often.
●    Take off the heat and stir in the grated cheddar and grated mozzarella cheese and adjust the seasoning.
●    Cut the cauliflower into florets and blanch in boiling salted water for 4 minutes. Drain and refresh in cold water to stop the cooking.
●    Fold the cooked cauliflower into the sauce and transfer to an oven-proof dish.
●    Sprinkle with grated parmesan.
●    Reheat in a hot oven for 15 minutes before serving.