Table of Contents
The Sunday roast can also be enjoyed on any other day of the week – gather your loved ones and serve up the following magnificent specimens!
Rolled turkey roast
© Getty images
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Ingredients for 4-6 people
For the rolled turkey roast:
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1 kg Putenbrust
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1 handful of parsley
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1 handful of chives
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5-6 stalks of thyme
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2 stalks of mint
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2 cloves of garlic
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Sea salt
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2-3 tsp horseradish from the jar
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2 organic lemons
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1 Bio-Orange
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Crush peppercorns in a mortar
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2 tbsp vegetable oil
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250 ml chicken stock
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2 EL Honig
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2-3 EL Crème fraîche
For the pepperonata:
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4 root peppers
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2 onions
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2 tbsp black, pitted olives
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1 clove of garlic
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3 tbsp olive oil
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1 tsp sugar
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2 tbsp white wine vinegar
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2 tbsp vegetable stock
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Salt
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Pfeffer
Preparation * Easy * 1 hour 40 minutes
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For the roast, rinse the meat, pat dry and cut lengthwise. Spread out and continue cutting until you have a rectangle about 2 cm thick (or have the butcher prepare it).
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Rinse the herbs, shake dry, pluck and chop finely. Peel the garlic and dice finely. Mix with the herbs. Salt the meat, spread it with the horseradish and sprinkle with the herb mixture. Roll up and tie with kitchen twine.
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Wash the lemons and oranges with hot water, grate dry and finely grate the peel. Squeeze out the juice. Preheat the oven to 160 °C top and bottom heat.
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Season the meat all over with salt and pepper and brown all over in the oil in a hot roasting pan. Deglaze with the juice and stock, add the zest and drizzle the honey over the meat.
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Cook in the oven for about 1 hour. Pour the sauce over it every now and then and add stock as needed.
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For the peperonata, wash and clean the peppers and cut them into strips. Peel the onions and cut into wedges. Peel the garlic and dice finely. Drain the olives.
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Heat two tablespoons of oil in a pot and sauté the onions and garlic for 1-2 minutes. Add the peppers and fry both until light brown, sprinkling with the sugar. Drizzle with the vinegar, salt and pepper, deglaze with stock and let it simmer for another 5 minutes.
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Mix in the olives and season the pepperonata to taste. Remove the roasting pan from the oven, lift the meat out of the sauce and let it rest on a preheated plate covered with aluminum foil.
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Allow the sauce to reduce by about half, remove from the heat, add the crème fraîche and mix in. Season with salt and pepper. Remove the kitchen twine and serve the roast sliced with the sauce.
Crust roast
© Getty images
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Ingredients for 4-6 people
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1.2 kg pork roast
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2 tsp sea salt
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2 tsp caraway seeds
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150g onions
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150g carrots
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150 g celeriac
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2 tbsp vegetable oil
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1 EL Paradeisermark
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300 ml dark beer
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300 ml meat stock
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Salt pepper
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1.2 kg floury potatoes
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2 tbsp cornstarch
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freshly grated nutmeg
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1 handful of chervil
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1 handful of parsley
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2 tbsp clarified butter
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750 g tart apples
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1 tbsp lemon juice
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Rosemary for garnish
Preparation * Easy * 2 hours 55 minutes
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Preheat the oven to 180 °C top and bottom heat. Pat the meat dry, season all over with salt and caraway and rub well. Place in a roasting pan and put in the oven for 2.5 hours.
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Meanwhile, peel the onions, peel the carrots and celery and cut everything into 1.5 cm cubes. Heat the oil in a pot, fry the vegetables for 4-5 minutes and brown them.
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Stir in the tomato pulp, roast briefly, then deglaze with beer and stock and simmer over low heat for 20-30 minutes until the liquid has a slightly creamy consistency. Strain the sauce through a sieve and season with salt and pepper.
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Peel the potatoes about an hour before the roast is finished cooking. Dice half of it and cook in salted water for about 15 minutes. Drain, drain well and press through a potato press. Finely grate the remaining potatoes and squeeze them out thoroughly using the grater.
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Add the squeezed potato rasps together with the starch to the pressed potatoes. Season the mixture with salt and nutmeg, mix very well and let it steep for at least 20 minutes. Then form approx. 12 equally sized dumplings from the dough.
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Bring plenty of water to the boil in a large pot, add salt, add dumplings, bring to the boil briefly and reduce the heat. Let the dumplings simmer for about 20 minutes. Then remove it from the water with a slotted spoon and let it drain. Wash the herbs, shake dry and chop finely.
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Heat the clarified butter in a large coated pan and carefully fry the dumplings all over. Then season with salt, pepper and chopped herbs.
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Meanwhile, wash, peel and quarter the apples and cut out the core. Dice into small pieces and simmer gently in a pot with lemon juice and 4 tablespoons of water for 10 minutes.
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Remove the roast from the oven and cut into finger-thick slices. If necessary, heat the sauce briefly and serve on plates with the roast, dumplings and apple compote. Serve garnished with rosemary.
Rindsbraten
© Getty images
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Ingredients for 4-6 people
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400 g floury potatoes
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Salt
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250 g frozen peas
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80 g Bacon
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1 No
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35 ml olive oil
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Salt, pepper
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800 g boiled beef
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2 tbsp rapeseed oil
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250 ml vegetable stock
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150 g frozen broad beans
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3 spring onions
Preparation * Easy * 1 hour 50 minutes
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Peel and quarter the potatoes. Cook in boiling salted water for about 25 minutes until soft, drain and drain well. Blanch the peas in boiling salted water for 5 minutes, then rinse in ice cold water and drain well. Dice the pancetta.
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Mash the potatoes into puree, mix with 100 g peas, pancetta, egg and olive oil, season with salt and pepper. Pat the boiled beef dry and cut a deep pocket into the front with a sharp knife. Fill with the potato mixture and seal with toothpicks.
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Preheat oven to 180 °C hot air. Season the stuffed boiled beef, fry it on all sides in hot rapeseed oil and pour the stock over it in a roasting pan. Cook in the oven for about 45 minutes until a thermometer registers an internal temperature of 56°C.
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While the roast is cooking, blanch the beans in boiling salted water for about 10 minutes, rinse in ice cold water and drain. Clean and wash the spring onions and cut them into rings.
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About 15 minutes before the end of the cooking time, distribute the remaining peas, beans and spring onion rings around the meat. To serve, cut the meat into slices.
Recipes from StockFood.
**What are some favorite roast recipes that you’ve encountered from different cultures, and how do their ingredients or preparation techniques differ?**
This article provides two hearty roast recipes. Here are some open-ended questions to encourage discussion and different viewpoints:
**Recipe Specific:**
* **Roast Pork with Dumplings:**
* What do you think about using caraway seeds in a pork roast? What other spices or herbs would complement pork well?
* The recipe calls for a specific type of potato. Why do you think this type is recommended? Could other types be used, and what adjustments might be necessary?
* Apples are used as a sweet accompaniment. What other fruit or vegetable sides would pair well with this savory roast?
* **Rindsbraten (Stuffed Roast Beef):**
* The recipe mentions “boiled beef.” What are the pros and cons of using pre-cooked beef for this dish compared to roasting a whole piece of beef from scratch?
* How would you adapt this recipe to be more budget-friendly, using different cuts or ingredients?
* The filling includes both mashed potatoes and peas. What is the purpose of combining these ingredients, and how does this texture contribute to the overall dish?
**Thematic Discussions:**
* **Regional Variations:**
* Roast is a popular dish across many cultures. How might the ingredients or preparation techniques differ depending on the region or cultural background? What are some favorite roast recipes that you’ve encountered?
* **Festive Meals:**
* These recipes seem well-suited for special occasions. What makes roast such a popular choice for celebrations and holidays? Are there specific traditions or rituals associated with roast dishes in your family or culture?
* **Nutritional Considerations:**
* How can you make these recipes healthier? What are some suggestions for balancing protein, carbohydrates, and vegetables?
* **Modern Techniques:**
* What tools or appliances would be helpful in preparing these dishes? Can you think of ways to simplify or streamline the recipes using modern cooking techniques?
