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Anzac Day


It was Mum's 70th birthday today, as you can imagine the celebration plans took a hit, so I cooked her lunch. I made gurnard sliders, when I go to Depot in Auckland and taste Al Brown/Kyle Street’s turbot sliders, I am astounded how anyone can made bread, mayo and fish be the best thing you have ever eaten. I gave them a crack and my effort fell somewhat short of the mark I have to say. Next up I cooked a bolar roast which is mum’s favourite, served with potato and celeriac mash, a quinoa salad (NZ Quinoa Company of course) and silverbeet cooked in butter and Hamden Estate Rose. This dish was far more successful than the sliders, we will be eating cold beef for some time though. I used the oven roasted tomato concasse I made last week and an interesting variation on stock with the left over sauce from yesterday’s pumpkin agar, it turned out very well. Our friend Jeanie Attrill was good enough to make  Mum a guinness cake and did a magnificent job of icing it as you can see. In the gap we had a little basil sorbet and there was a quantity of bubbles!



Dry Vegetable Stock

Take about 900g of various vegetables I used carrot, garlic, the roots off a celeriac, an onion, ½ a leek, and fennel plus 100g each of rosemary and parsley, chop it all up and blast in the food processor with 250g of salt. I sat it in a sieve for a bit and let the liquid drain off and then put in sterilized jars. Use instead of liquid stock.



Bolar Roast

1 piece of beef bolar roast

6 cloves garlic peeled & Sliced

½ C left over pumpkin agar sauce

½ C tomato concasse

2 T dry vegetable stock

A carrot finely sliced

½ a leek finely sliced

½ an onion peeled & sliced

½ a fennel bulb finely sliced

500 ml beef stock

Oil

Stab holes in the meat and stuff the garlic into them, rub half the pumpkin agar sauce over it and leave overnight. Brown the meat in a camp oven and hold, then add the veges and brown them slightly, add the rest of the ingredients and return the meat to the pan, put the lid on and cook over a very low gas for 4.5 hours. Remove the meat and keep warm, blast the remainder with a stick blender to make a gravy, thicken with cornflour if required, serve with thin sliced of the beef.

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