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.
SHOP MOËT & CHANDON GRAND VINTAGE ROSÉ 2012
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.