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Jason Atherton: Roast Carvery & Moët & Chandon Grand Vintage Rosé 2012 | Clos19 UK

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COMPLIMENTARY PERSONALISATION UNTIL DECEMBER 12TH

COMPLIMENTARY PERSONALISATION UNTIL DECEMBER 12TH

Pairings

Jason Atherton: Roast Carvery & Moët & Chandon Grand Vintage Rosé 2012

As one of Britain’s leading Michelin-starred chefs, Moët Ambassador Jason Atherton brings his unique, creative style to every dish – even a classic Sunday roast. Set the scene with great music, great lighting and great wine, and serve a well-seasoned, perfectly cooked roast alongside seasonal veg. Make it extra memorable by pairing the meal with Moët & Chandon Grand Vintage Rosé 2012, a beautifully complex rosé champagne with notes of delicate citrus and ripe plum.

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HOW TO MAKE JASON ATHERTON'S ROAST CARVERY:

Makes for approximately 40 people 

INGREDIENTS  

ROAST SCOTTISH WAGYU ANGUS X SIRLOIN:

  • 10 kg highland wagyu sirloin 

SALT BAKED HORSERADISH CARROTS:

  • 10 kg variety of carrots (white, purple, orange and yellow all finger size) 

HORSERADISH EMULSION:

  • Butter 
  • Horseradish sauce 

YORKSHIRE PUDDING:

  • 1 kg whole eggs 
  • 1L milk 
  • 1 kg flour 

ROAST POTATOES:

  • 20 kg medium Maris Piper potatoes 
  • 500 g duck fat 
  • Olive oil 
  • 15 cloves of garlic 
  • 1 bunch rosemary 

TENDERSTEM BROCCOLI:

  • 8 kg tenderstem broccoli 

RED WINE SAUCE (BEEF SAUCE):

  • 8 banana shallots  
  • 1 head of garlic
  • 1 L port 
  • 2 L of red wine
  • 3 L chicken stock 
  • 3 L veal stock
  • 500 g beef trim (for the beef)
  • 100 g kombu pellets
  • Thyme
  • Bay leaf
  • White peppercorns
  • Rock salt
  • ½ bottle of brandy
  • Sherry vinegar to deglaze 

METHOD 

ROAST SCOTTISH WAGYU ANGUS X SIRLOIN:

  • Cut in half lengthways and across to make 4 x 2.5 kg pieces. 
  • Roll and tie. 
  • Season well and sear on high heat until well coloured all around. 
  • Roast in oven at 140°C until the centre reaches approximately 48°C. 
  • Leave to rest well in a warm place until ready to carve. 

SALT BAKED HORSERADISH CARROTS:

  • Wash carrots and leave skin on.  
  • Place into a parcel of foil with a little rock salt. 
  • Add sprigs of thyme and bay leaf. 
  • Wrap, seal and place into oven for 20 minutes.
  • Turn over and cook for another 20 minutes or when cooked. 

HORSERADISH EMULSION:

  • Pass the juice from 1 Colman horseradish sauce and emulsify with butter. 
  • Use this to glaze the carrots once cooked. 

YORKSHIRE PUDDING:

  • Blend eggs, flour and milk and season. 
  • Bake at 190°C for 16-18 minutes. 

ROAST POTATOES:

  • Preheat the oven to 180°C. 
  • Peel the potatoes, keeping them whole, and ideally all about the same size (8cm). Parboil them in a pan of boiling salted water for 15 minutes.
  • Drain in a colander and leave to steam dry for 2 minutes. 
  • Give the colander a few light shakes to break the edges of the potatoes.
  • Place the duck fat and 1 tablespoon oil into a tray.
  • Tip in the potatoes, add a good pinch of sea salt and black pepper, chopped rosemary.
  • Lightly crush each garlic clove and add to the tray.
  • Roast for 1 hour, or until the potatoes are crisp and golden all over. 

TENDERSTEM BROCCOLI:

  • Blanch in boiling salted water for 2 mins.  
  • Refresh in ice water and set aside. 
  • Reheat in butter emulsion. 

RED WINE SAUCE (BEEF SAUCE):

  • Caramelize the beef trim. 
  • Add the shallots, garlic, thyme, bay leaf, pepper and salt and caramelize. 
  • Add the kombu pellets and colour. 
  • Deglaze with brandy and reduce to glaze.
  • Deglaze again with 150 mL sherry vinegar.
  • Add the red wine and reduce to glaze.
  • Add the stock and simmer for 20 to 30 minutes.
  • Pass through a muslin and reduce to consistency. Pass it through again.
  • Muslin once through single twice through double.