SUNDAY ROAST
For my pork loin and rib eye of beef I'm using my quality Bath butchers.
Note: ,,Let it rest is a total game changer' just before cooking, remember to take out meat out of the fridge and leave to rest to come up to room temperature. That way meat muscles will relax and will stop meat from going tough during the cooking process and meat will come back to its original taste and aroma
I marinade my pork in white wine vinegar, salt, coriander seeds and sugar, leave over night uncovered in the fridge overnight. Salt will take off all the moisture from the skin to create great crackling, vinegar will break the meat tissue down to create soft and tender flavor.
My beef I marinade in sea salt, fresh thyme, garlic, red wine, pepper, celery salt and sage, this will gets the flavor right into the meat and develops beautiful crust.
I marinade my pork in white wine vinegar, salt, coriander seeds and sugar, leave over night uncovered in the fridge overnight. Salt will take off all the moisture from the skin to create great crackling, vinegar will break the meat tissue down to create soft and tender flavor.
My beef I marinade in sea salt, fresh thyme, garlic, red wine, pepper, celery salt and sage, this will gets the flavor right into the meat and develops beautiful crust.
Cook tips:
Rare 50c in core
Medium rare 55c in core
Medium 60c in core
Medium rare 55c in core
Medium 60c in core
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