Sunday best

There is no better excuse to hunker down on a chilly Sunday evening than a roast cooking away in the oven. Enjoy it with family and friends as the aromas fill the house, says Angela Casley.

Photos: Babiche Martens
Photos: Babiche Martens
Harry's roast beef and Yorkshire pudding 

Make the Yorkshire pudding mixture in the morning and leave refrigerated until ready to use. The key to success for a light crispy pudding is heating the oil to smoking point in the oven before adding the batter.

Serves 4-6

Yorkshire puds

1 cup flour

½ tsp salt

½ cup milk

¼ cup water

oil for cooking


1 Tbsp butter

3 rib-eye chops

3 cloves garlic, crushed

salt and freshly ground pepper

1 cup red wine

2 Tbsp flour

1 tsp Dijon mustard

1 cup beef stock

Serve with crispy roast potatoes, carrots, peas and feta


1. For the Yorkshire pudding, in a bowl whisk together the flour, salt, milk and water until smooth. Cover and refrigerate until ready to use.

2. Preheat an oven to 180degC.

3. Heat the butter in a frying pan and sear all sides of the cutlets. Smother with garlic, salt and pepper. Place in a roasting dish, pour over half the wine and place in the oven for 20 minutes or until done to your liking. This will depend on the thickness.

4. Halfway through the beef cooking, start the puddings. Pour ¼ cm flavourless oil into the base of 10 muffin tins and place into the oven for 10 minutes until heated. Remove and pour in the pudding mixture. Place them back into the oven for 20 minutes until risen and golden.

5. While they cook, make your gravy. Set the beef aside and using the juices in the pan, add the flour and cook over the element for 1 minute. Add the mustard and remaining wine and stock. Whisk until you have a smooth gravy. Season.

6. Serve the beef sliced with Yorkshire pudding and gravy; crispy potatoes and vegetables on the side.

Spanish seafood roast

This tasty combo of seafood roasted in the oven with potatoes and fennel is the perfect way to end the weekend. The flavours in this all-in-one dish are a taste of Spain. Serve with warm, crusty bread with a good spread of of butter.

Serves 6

2 Tbsp olive oil

2 large potatoes, sliced thinly

1 head fennel, sliced thinly

1 onion, finely chopped

2 cloves garlic, crushed

½ tsp smoked paprika

1 chorizo, sliced

800g mixed fish, salmon, prawns, white fish

1 can cherry tomatoes

½ cup white wine

2 tsp lemon zest

salt and pepper

lemon wedges to serve


1. Heat an oven to 180degC. In a large baking dish place the oil, potatoes, fennel, onion, garlic and paprika. Toss well together and place into the oven for 30 minutes until the potatoes are soft. Add the chorizo and seafood.

2. In a jug, combine the tomatoes, wine, zest, salt and pepper, then pour over the dish. Return to the oven for 25 minutes or until the seafood is cooked through.

3. Serve hot garnished with a few fennel leaves, some crusty bread and a squeeze of lemon.

Slow roast pork shoulder with sticky marmalade 

Simple and succulent, this Kiwi shoulder of pork is guaranteed to create delicious smells pre-dinner. When grilling the skin, don't leave it; it will be done in minutes.

Serves 6

2kg piece pork shoulder

2 Tbsp oil


1 cup white wine

½ cup water

1 cup marmalade


1. Heat an oven to 160degC.

2. Line an oven dish with baking paper. Place the pork in the dish, rub with oil and season with salt. Pour the wine and water around the pork. Cover with tinfoil and cook in the oven for 2 hours. Remove the foil and continue to cook for 1 hour.

3. Carefully remove the skin from the pork, cut it into strips and set aside. Smother the top and sides of your meat with the marmalade and return to the oven for a further 45 minutes to 1 hour, until golden and sticky. Remove and set aside to rest.

4. To crackle the skin, turn the oven on to grill. Place the skin in a baking dish lined with tinfoil. Grill for a few minutes, skin side up, until crispy.

5. Serve the pork with your favourite hot vegetables.


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