| What's the difference between roasting | | | | of high temperature Mediterranean |
| and baking? Many Aussies would tell you | | | | cookery and it works equally well in the |
| there's none at all. We call roasts | | | | oven or on the barbecue. |
| 'baked dinners'. But for the purpose of | | | | "Butterfly of lamb" is simply a leg of |
| this article we are going to separate | | | | lamb from which the bone has been |
| the two. | | | | removed. You can either do this |
| Roasting is done in the presence of fat, | | | | yourself (it's not as difficult as it |
| baking is not. It's that simple. | | | | may seem) or get your butcher to do it |
| So, potatoes cooked in the oven using | | | | for you. |
| fat are 'roast' potatoes. Cooked dry in | | | | The first thing to do is to lay the meat |
| their skins they become baked potatoes. | | | | skin side down on a flat surface and |
| This is a useful way to separate the two | | | | open it out. Sprinkle the meat fairly |
| systems and one we'll stick to, if | | | | liberally with soy sauce and add some |
| that's all right with you? :0) | | | | rosemary, thyme, crushed garlic, a bay |
| Roasting | | | | leaf or two and some sliced onion. Fold |
| Despite plenty of evidence to the | | | | the meat over the herbs and place it |
| contrary, I still see recipes that | | | | upside down in a bowl. |
| insist you should cook meat at high | | | | Upside down means skin side up, okay? |
| temperature for the first twenty minutes | | | | Who cares! It really doesn't matter that |
| or so - to 'seal' it - and then lower | | | | much. |
| the level for the rest of the cooking | | | | Marinade the joint overnight in the |
| time. | | | | refrigerator, having added half a cup |
| This is the traditional way. Fortunately | | | | each of soy sauce and red wine. |
| for my guests, like the great Galloping | | | | Oven cooking |
| Gourmet Graham Kerr, I'm not a | | | | Preheat the oven to 230° C. |
| traditionalist. Let's put this myth to | | | | This may seem like an incredibly high |
| bed once and for all. | | | | temperature but the outside of your meat |
| Cooking meat at high temperature, | | | | is protected by two things - the liquid |
| whether in the oven, on the barbecue or | | | | it has been marinated in and the fat on |
| in a pan does not seal it! | | | | its surface, which you are going to |
| It burns it. That's why it goes brown. | | | | sprinkle fairly liberally with salt. |
| And it introduces extra flavor, because | | | | This is one occasion when you simply |
| the outside of the meat generally has a | | | | must cook your meat directly on the |
| covering of fat. Fat is what gives meat | | | | rungs of the oven, fat side up, and you |
| it's unique flavor. | | | | will cook it at this temperature for |
| Adding this crust to the outside of the | | | | about 20 minutes. Then, you will be |
| meat will also slow down the cooking of | | | | relieved to hear, you can reduce the |
| the rest of the joint, and help to keep | | | | temperature to a mere 200° C. |
| it rare. | | | | This next bit is important, and you have |
| Think. Do you really want to do this | | | | to trust me. Roast your meat for exactly |
| with chicken, for example? | | | | eight minutes per pound and no longer. |
| No of course not. Chicken in particular | | | | Allow it to relax for around 15 minutes |
| needs to be thoroughly cooked and high | | | | and then carve and serve. |
| temperature roasting will not help that | | | | On the barbecue |
| process. | | | | This is where I really test your nerve |
| Basting, on the other hand, will. | | | | and the faith your guests may or may not |
| Basting is simply taking the juices from | | | | have in you. |
| the bottom of the pan and pouring them | | | | The first thing to ensure is that your |
| back over the cooking meat from time to | | | | barbecue is ready and at full |
| time. By doing this, and cooking at the | | | | temperature. Incidentally, I'm talking |
| right temperature, you will produce far | | | | about a genuine charcoal barbecue, not |
| more succulent results. Browning will | | | | the gas or electric variety which you |
| still take place, but gently, as part of | | | | can use in exactly the same way as the |
| a process. | | | | oven. |
| Using a roasting tin | | | | Now place the meat fat side down |
| It's not a good idea to cook meat inside | | | | directly over the heat. After a few |
| a roasting tin. A much better way is to | | | | seconds it will burst into flames and |
| place the joint directly on the rungs of | | | | you will have a heart seizure. Go with |
| the oven with the roasting tin | | | | the flow. This really is meant to |
| underneath it. In this way, you can | | | | happen. |
| pack vegetables in the roasting tin and | | | | Resist all temptation to interfere. Just |
| they will cook nicely in the juices from | | | | let the flames die down and then turn |
| the meat. | | | | the meat over and leave it to cook for a |
| If you don't like that idea, because it | | | | further 10 minutes. |
| means you have to clean the rungs after | | | | When you remove the meat from the |
| use, put the meat on top of a rack in or | | | | barbecue it will look more like a piece |
| on the roasting tin instead. You don't | | | | of charcoal than the succulent, highly |
| need to buy a special tin for this, | | | | flavored lamb that it really is. In |
| simply use a cake rack or something | | | | fact, it will look like a total |
| similar. I have even used two or three | | | | disaster. |
| kebab skewers and rested the joint on | | | | Ignore the sympathetic murmurs from your |
| those. | | | | guests. Carve into the lamb and listen |
| However the advantage of cooking | | | | to and enjoy their gasps of astonishment |
| directly on the rungs is that the air | | | | when they see the perfect meat inside |
| circulates freely round the joint, | | | | the salty crust. |
| ensuring even cooking, and you can | | | | There is no more delicious way to serve |
| remove the roasting tin to make your | | | | lamb and you will have created an |
| gravy while leaving the meat where it | | | | authentic Mediterranean flavor that is |
| is. Of course, if you do that, you will | | | | just perfect for those balmy summer |
| want to put some kind of drip tray under | | | | nights. All it takes is nerve (and |
| the joint, but any ovenproof dish will | | | | maybe a couple of beers or glasses of |
| do for that. | | | | wine!). |
| Temperatures and cooking times | | | | Add a really crisp, well-dressed salad |
| Using my method (actually it's Graham | | | | and a mountain of frites to complete the |
| Kerr's method which I've adopted but | | | | feast. |
| what the heck) you don't need to learn a | | | | Waddya mean ya don't know what frites |
| lot of complicated temperature/time | | | | are? They're the real French fries |
| formulas. Cook your red meat at 350F, | | | | chips. They're what Ronald pretends to |
| 180c, gas mark 4. | | | | serve. They are so versatile just |
| Cook poultry at 325F, 160c, gas mark 3. | | | | thinking about them brings tears to my |
| Calculate your cooking time as 30 | | | | eyes. |
| minutes for every 500 grams of meat. | | | | I buy mine from Birds Eye, but that's |
| This will produce thoroughly cooked | | | | just a sentimental thing (my family once |
| poultry, beef that is well cooked on the | | | | farmed peas). Any skinny chip that you |
| outside and rare inside, pink lamb and | | | | deep fry from frozen will probably do |
| pork (yes you can safely eat 'underdone' | | | | the trick. |
| pork, providing the internal temperature | | | | You could also serve rice or fettucini |
| reaches 160C for a period of at least 10 | | | | or any other pasta of your choice. The |
| minutes!) | | | | main thing will be the meat - just don't |
| If you want to change anything - alter | | | | expect to have any leftovers! |
| your cooking times accordingly but | | | | Thermometers |
| beware. There is a very thin line | | | | While most underdone meat, except |
| between meat that is well done and boot | | | | poultry, is safe to eat, it's important |
| leather. If rare meat is more than you | | | | not to be too cavalier about it, |
| can handle, it's a much better idea to | | | | particularly if the joint has been |
| use my cooking times but then turn the | | | | boned. |
| oven off and leave the meat in it for a | | | | That's because bacteria that were not |
| further 30 minutes or so. | | | | originally there may have been |
| Which brings me to one more point; it's | | | | introduced into the meat on the tip of |
| very important to let the meat stand for | | | | the butcher's knife. |
| at least 20 minutes before carving. | | | | Fortunately these will die at |
| Why? Because when you heat protein | | | | temperatures of around 160C, and the |
| (which is what meat is) it shrinks and | | | | best way to ensure your meat reaches |
| toughens. Allowing it to relax and cool | | | | that for a prolonged period is by using |
| a little restores some of its | | | | a meat thermometer, especially one that |
| elasticity. Just keep it in a warm | | | | can be left in place during cooking. |
| place with a sheet of cooking foil over | | | | A good thermometer will also allow you |
| the top while you prepare the greens and | | | | to accurately judge cooking times, |
| gravy. | | | | because it will come equipped with a |
| Exceptions | | | | table which shows you how well the meat |
| What would rules be without them? | | | | is done at any given temperature. |
| The example I am going to use is typical | | | | |