Selaks NZ Roast  Day  -the first Sunday of August is now firmly established in our annual culinary calendar as a day to show off one of our proudest traditions – THE ROAST! 

Whilst it’s hard to stuff up a roast, there are ways to make sure it is truly splendid and here’s a few of my suggestions: 

Give the meat a massage, by which I mean, rub it with some flavours that will develop during the cooking and then re-baste the cooked meats with the same flavour whilst still hot.

Here’s so ideas, and all can be mixed with oil and salt to make a rub/paste/marinade: 

Chicken:  

Preserved lemon and oregano

Allspice, fresh ginger, thyme, lime juice, soy and honey

Cumin, coriander, cinnamon, orange zest and juice

Lamb: 

Anchovy, garlic, oregano

Pomegranate molasses, cumin & coriander powder, cinnamon 

Turmeric, yoghurt, garam masala 

Beef: 

Fresh ginger, ,kaffir lime, garlic, soy sauce & sesame oil 

Thyme, pepper, garlic, mushroom powder, red wine

Pork: 

Cider, fennel seeds & green peppers

Cumin seeds, chilli, dried basil, garlic, chilli & vinegar or cider

Green peppercorns, white wine, apples 

3 rules: 

Don’t scrimp on seasonings for a roast – meat loves flavour

Apply rubs/marinades during cooking but also as soon as the meat comes out of the oven for extra flavour

Cover roast for first part of cooking seal in flavours, then remove to brown meat for final 30-40 mins. 

Enjoy!