Jan Bilton: Sunday roast to toast the season (+recipes)

Thyme for chicken roast

So far, this has been the mother of all winters. But there is a warming distraction from the icy winds, rain and snow coming up. Selaks Wines is sponsoring our National Roast Day on Sunday, August 2. So let's make the most of those traditional favourites and get together with friends to enjoy good company, good food and good wine to banish the winter blues - at least temporarily.

I remember well Sunday roast lamb lunches when I was a child. That's because they were always cooked the same way and - like the times table was once taught - repetition is remembering. The only difference was one week it was served with mint sauce; the next week mint jelly.

Herbs complement many meats. Some are traditional, such as pork and sage and lamb and mint. But fennel with lamb is as good as mint if not better. Fennel has an aniseed flavour much admired by Italians, who call it finocchio, and the French (fenouil). All parts of the plant can be enjoyed with lamb. A great baste can be made by combining the seeds with butter. Rosemary is one of the most fragrant herbs. A little goes a long way and it is a favourite seasoning for all meats. Rosemary has been hailed for its medicinal properties. In Europe rosemary is often used to help treat indigestion. Kyoto University researchers in Japan have revealed that rosemary may significantly help prevent brain aging - it contains carnosic acid that is combat free radical damage in the brain, excellent if you're thinking of having a second glass of wine.

Hints for your roast:

-Ensure meat is at room temperature before placing in oven.

-Weigh meat to calculate cooking time.

-Use a meat thermometer to take any guesswork out of cooking time.

-Cover roast with foil when out of oven. Top with thick towel and rest for at least 15 minutes (depending on size) before carving.

-To help make dark gravy, lightly brown flour in small, dry pan before adding to pan juices and/or stock. Or place a couple of tablespoons of flour in corner of roasting pan.

RECIPES

THYME FOR CHICKEN ROAST

Don't worry if the grapes burst a little - it adds to the flavour of the pan juices. We enjoyed this fruity chicken with Selaks Reserve pinot gris.

Stuffing: 25g butter
1 tbsp thyme leaves
1 each: apple, pear, peeled, cored and diced
1 cup French bread croutons
1/2 cup seedless grapes
1/2 cup white wine
salt and pepper to taste

Chicken: 1.5kg free-range chicken (eg Rangitikei)
1-2 tbsp olive oil
freshly ground salt and black pepper to taste
2 tbsp thyme leaves
1 large bunch seedless grapes
small sprigs thyme to garnish
Gravy: 2 tbsp flour
1 & 1/2 cups chicken stock

To make the stuffing, melt the butter in a non-stick frying pan. Add the thyme, apple and pear. Saute on low heat, until softened. Add the croutons, grapes and wine and simmer until the liquid has almost evaporated.

Season. Cool.

Preheat the oven to 180C.

Wipe the chicken inside and out with a paper towel. Fill the cavity with the stuffing, including the neck cavity. Truss or tie with string to keep a good shape. Brush with a little olive oil. Sprinkle with the salt, pepper and thyme.

Place in an oiled roasting dish, breast-side up. Roast for 1 hour. Add the grapes, drizzle with a little olive oil then season.

Keep roasting for another 30 minutes or until a meat thermometer registers 74C.

Remove from the pan. Tent with foil and cover with a towel. Rest for 15 minutes.

Meanwhile, pour off any fat from the pan. Stir in the flour. Whisk in the chicken stock (if you like, add a squeeze of Simon Gault's Don't Be Chicken stock for extra flavour) and boil, until thickened.

Serve with the grapes on the side. Great accompanied by baked kumara or potatoes. Serves 6.

FENNEL WITH LAMB

Fennel dominates the flavours. A well-rounded chardonnay is the perfect match.

4 cloves garlic, crushed
1 tbsp fennel seeds
25g butter, softened
1.5kg leg lamb
4 fennel bulbs
1/4 cup olive oil
flaky sea salt and freshly ground black pepper to taste
1/2 cup each: red wine, orange juice
1 & 1/2 cups lamb or beef stock

Preheat the oven to 180C. Lightly oil a roasting pan.

Combine the garlic, fennel seeds and butter. Score the lamb as you would a ham. Brush well with the butter mixture.

Halve or quarter the fennel bulbs. Toss with the oil and season. Place in the roasting pan. Top with the lamb.

Roast until the internal temperature is 75C, about 1 & 1/2 hours.

Remove the lamb and fennel to a warm platter. Tent with foil and cover with a towel.
Stand for 15 minutes before carving.

Meanwhile, add the liquids to the roasting pan. Scrape any browned pieces from the bottom. Boil until slightly thickened. Season and serve as a sauce. Serves 6.

ROSEMARY ROASTED BEEF

Wonderful served with a syrah.

2-3 tbsp olive oil
1.3kg lean roast beef (eg, topside)
6-8 rashers streaky bacon
2 each: carrots, parsnips
300g pumpkin, peeled and seeded
6 yams
6 cloves garlic
flaky sea salt & freshly ground black pepper to taste
1-2 tsp dried rosemary
2-3 sprigs fresh rosemary

Preheat the oven to 200C. Lightly oil a roasting pan.
Ensure the beef is at room temperature. Wrap the bacon rashers around the meat to almost cover.

Peel and chop the carrots, parsnips and pumpkin into thick chunks. Place in the roasting pan with the yams and garlic and toss with a little olive oil. Season. Sprinkle with the dried rosemary.

Place the meat on top. Top with fresh rosemary.

Roast for 1 hour for medium or 1 & 1/4 hours for medium to well done.

Remove the meat and vegetables to a serving platter. Tent with foil. Cover with a towel. Stand for 15 minutes before carving.

Deglaze the roasting pan with red wine.

Use the juices to prepare a sauce or gravy. Serves 6.

SLOW-ROASTED PORK SHOULDER WITH SAGE

If necessary, remove skin and cook separately to make crackling. Selaks Reserve merlot cabernet is a great match.

2kg pork shoulder roast, bone in but skin removed
flaky sea salt and freshly ground black pepper to taste
4 tbsp each: finely chopped fresh sage, butter, Dijon mustard
2 tbsp finely chopped fresh marjoram
4 cloves garlic, finely chopped

Heat oven to 160C. Move an oven rack to lower third of oven.

Season the pork with salt and pepper. Combine sage, butter, mustard, marjoram and garlic in a small bowl. Spread all over pork, working it into all the crevices.

Place pork, fat side up, on a rack inside a roasting pan. Roast, basting with pan juices about every hour. Tent with foil if the pork browns too quickly. Cook until pork is very tender, four to five hours.

Cover and allow the pork to rest for at least 10 minutes before serving. The meat should pull apart. Great served on soft polenta. Serves 8.