Thursday, 30 October 2014

standing rib roast with pate recipe

Standing Rib Roast with Pate 
standing rib roast with pate recipe

Preparation  time     : 30 minutes
Total  cooking time: 2 hours 20 minutes 
Serves : 6

For this recipe we need :
Ingredients :

1 rasher bacon, chopped 
1 onion, finely chopped 
125 g (4 oz) mushrooms, finely chopped

½ cup (50 g/1¾ oz) dry breadcrumbs
125 g (4 oz pate 
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh oregano
1 egg, lightly beaten
4,kg (8 lb) standing rib roast (6 chops)

Preparation :

1- Preheat the oven to very hot 240°C
(475°F/Gaz: 9]. Place the bacon in a dry
frying pan, and cook gently over medium
heat until it begins to soften and release its
fat. Add the onion and mushroom and
cook, stirring, for 3 minutes. Transfer to a
bowl and mix. in the bread crumbs pate,
parcley, oregano and egg. Season, to taste,
with salt  and freshly ground black pepper.

2- cut a slit in the meat, between the rib
bone: and the meat, to form a pocket.
Spoon the pate mixture into the pocket.
Secure the meat firmly with string.

3- Place the meat in a baking dish fat-
side-up (the bones form a natural rack).
Bake for 15 minutes, then reduce the heat
to moderate 180°C (350°F/Gas 4). Bake for
another 1 
½ hours for rare, or up to
2 hours for medium, or until cooked
according to taste. Work out the cooking
time based on 15-20 minutes per 500 g
(1 lb] of meat. This will achieve a roast
that is  well done on the outside and rare

4- Allow the meat to rest for 15 minutes
before carving. Remove the string and cut
the meat into thick slices, allowing 1 bone
per percon. Delicious served with gravy
 and roast vegetables. 

note:  You can use any firm-textured paté, 
such ,as peppercorn or Grand Marnier.
discard the jelly from the top of the pate.

No comments:

Post a Comment