Serves : 6
For this recipe we need :
1 rasher bacon, chopped
1 onion, finely chopped
125 g (4 oz) mushrooms, finely chopped
½ cup (50 g/1¾ oz) dry breadcrumbs125 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)
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.