https://www.lifestylefood.com.au/recipes/24895/three-bird-roast

LifestyleFOOD.com.au

This prefect Christmas dish is created with pan juice, triple smoked leg of ham, roast winter roots, cranberry sauce.

Ingredients

  • Ham

  • 1 Specially Selected Premium Half Leg Ham Triple Smoked

  • 25 cloves of garlic

  • 250g Colway Dijon Mustard

  • 2 good pinches of Stonemill Nutmeg

  • 400g Merryfield Brown Sugar

  • 500ml red wine, e.g. Precious Earth Shiraz Merlot

  • Roast Winter Roots

  • 400g parsnips

  • 400g carrot

  • 400g Spanish onion

  • 400g kale

  • ¼ bunch dry thyme

  • ¼ bunch fresh parsley

  • The Olive Tree Extra Virgin Olive Oil

  • Three Bird Roast with Pan Juice

  • 1 Specially Selected Fresh Three Bird Roast

  • 1 carrot (dice into rough 1cm pieces)

  • 1 onion (dice into rough 1cm pieces)

  • ¼ celery stick (dice into rough 1cm pieces)

  • ¼ head garlic crushed

  • 2 dry bay leaves

  • Fresh parsley

  • Dry thyme

  • ½ litre Chef’s Cupboard Beef Stock

  • ½ litre Chef’s Cupboard Chicken Stock

  • ½ litre white wine, e.g. Precious Earth Semillon Sauvignon Blanc

  • Specially Selected Cranberry Sauce (to serve)

Method

  • Ham:

  • 1.

    Remove the skin from the ham leaving only the fat that covers the meat. Cut the skin around the knuckle in a zig zag pattern. Score the fat into 1inch squares and press a single clove into the centre of each square. Spread Dijon mustard evenly over all of the fat.

  • 2.

    Sprinkle the surface with nutmeg and pack an even 5mm thick layer of soft brown sugar over the nutmeg. Place the ham in a dish with the red wine in the bottom. Bake at 180°C for approximately 45 minutes to 1 hour, until the sugar is melted and evenly glazed - golden.

  • 3.

    Allow to cool for a few hours before slicing.

  • Roast Winter Roots:

  • 1.

    Peel all root vegetables and cut into batons or wedges. Place in a bowl, toss with olive oil, salt, pepper and a little sugar.

  • 2.

    Blanch kale when required and keep warm.

  • 3.

    Place root vegetables on a tray with baking paper and roast in oven at 180°C for 15 to 20 minutes until golden and soft. Toss the fresh herbs and kale at the last minute.

  • Three Bird Roast with Pan Juice:

  • 1.

    Seal the roast all over in a pan. Place all the cut up vegetables and herbs in a roasting tray. Place the tray in the oven at 160°c for 30 minutes. After 30 minutes, add the white wine, chicken stock and the beef stock. Drop the temperature down to 150°c and cook for another 30 minutes, or until it reaches 55 degrees in the middle (measure using a temperature probe). Remove the roast from oven and let it rest for 15 minutes.

  • 2.

    Strain the jus and check the taste. Simmer and reduce by ¼. Add seasoning to taste.Seal the roast all over in a pan. Place all the cut up vegetables and herbs in a roasting tray. Place the tray in the oven at 160°c for 30 minutes.

  • 3.

    After 30 minutes, add the white wine, chicken stock and the beef stock. Drop the temperature down to 150°c and cook for another 30 minutes, or until it reaches 55 degrees in the middle (measure using a temperature probe). Remove the roast from oven and let it rest for 15 minutes. Strain the jus and check the taste. Simmer and reduce by ¼. Add seasoning to taste.

  • Serving Suggestion:

  • 1.

    Slice the roast to approximately 2cm thick. Slice ham. Place one slice of roast, one slice of triple smoked ham on a plate. Moderately pour pan juice over the roast. Serve with cranberry sauce and roasted root vegetables.

Nutritional information

Nutritional analysis per serving (20 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Notes

Recipe designed by Gastronomy for ALDI Australia www.gastronomy.com.au

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