Roast 4 Ways | Jamie Oliver

Sunday roasts are a thing of absolute joy so I'll put a bundle together but I know you're gonna love hi guys hope you're well we're gonna make roast beef people love it and I love it it's a wonderful treat I'm going to show you how to prepare this do the trivet we're gonna cook it we're gonna rest it we're gonna carve it and it's gonna be absolutely amazing I've got three cuts of beef here that are very very common I've got the top side of beef that's the most affordable and it's leaner we've got the sirloin of beef here now you know the sirloin steak but this is a chunk to roast it's easy to car quicker to cook and it's always tender and then roast for rib of beef it'll easily serve ten people and the leftovers of all of this is amazing so the preparation is the same for all three cuts Top Sider beef I'm going to do and what's really important is get your meat out of the fridge one hour before you want to cook it and that way it will stay juicier and more tender give it a little drizzle with some olive oil give it a nice little rub up and then I want to season it quite generously with salt and pepper rub it over and just roll the meat all over the seasoning put a little oil into a tray let's get that on a high heat and first of all I just want to get some color on this beef and start to sear it now what you'll notice is a topside is very lean but if we look at the sirloin and the four rib I wouldn't have to add oil to that I would score the fat like this and I will place it fat side down in a pan and render the beef fat once you feel you got a little bit of color get some tongs and turn it over now while this is browning off I want to make a trivet and just crank up some celery about half a celery one onion a whole bulb of garlic and then two carrots just cut into big chunks and then herb wise I love using a few bay leaves and some rosemary all of this goes in now this crivit is gonna do two things first of all it's soaked too all the juices from the beef and it creates the basis for the most incredible gravy or jus to go with your roast beef secondly you can see you put the beef on top so that way it's not frying on the bottom of the tray this top side of beef is gonna go straight into the oven 90 degrees Celsius which is 350 Fahrenheit for an hour and a quarter so for all the cooking times for the beef or any other cut of meat and just click over to jamieoliver.com and i've got a whole load of stuff that will support you get it absolutely right every single time so look at that really beautiful let it rest for half an hour if it's an even bigger cut of meat let it go 40 minutes 45 minutes when you're roasting meats or even grilling meats you know that heat is pushing the moisture into the middle right so you need to let it rest just so the moisture comes back right so it's juicier and more tender and it just lets it get to a better temperature have a look in this tray all this love is gonna be the basis of your gravy put it onto a high heat add some flour a heaped tablespoon will go in so we get a nice thick gravy then just squeeze all the beautiful garlic out of the skins I can mush up the onions I'm gonna use a little red wine just a little half glass goes in roast beef red wine it makes sense right the smell is absolutely amazing the little secret ingredient that I love is just some beautiful jam that little sweetness really helps the gravy sing really really nicely about a liter of stock goes in bring this to the boil and then simmer this for about half an hour at the same time you rest the meat and it's gonna be delicious in the half an hour that it's taken for the beef to rest lots of beautiful things happen if you see in a little platter do you get duties that come out you put those juices into your gravy pour that gravy through a coarse sieve and you look how gorgeous and thick and wonderful that gravy is one little tip on the gravy if you just pull it to the side of a gas hob as it boils it will push any kind of fashion bits or any scummy bits to one side and you can get rid of that and we've got lovely boiling gravy then let's talk about the meat now when it comes to the carving you know with a sirloin or a four AB it's very very tender you know we have a topside it will be tender but it is a little bit leaner so we want to go nice and fine you need to invest in a nice long carving knife so get the carving knife and do nice long strokes go as thin as you can so you can see this beef is nice juicy I'm flushing if you cook it 15 minutes less you can go medium-rare this is medium look at what a joy absolutely beautiful and of course no roast is finished without roast potatoes and Yorkshire puddings this is the kind of food that just makes you so happy I've got some horseradish sauce which is one of my favorites beautiful and then hot gravy gorgeous dark rich gravy so good it's not right unless you fill up with grave come on so look at that guys the most incredible roast beef with all the trimmings if you want the recipes for the yorkshire puddings the perfect roast potato the horse Trebek and go to general accom where the recipes are and thousands more there you go guys Billy boots so lovely people everyone knows how to roast a chicken but I've got a method that takes it up three notches are you interested let's do this let's talk about the shop in chicken this is a hundred day old chicken you'll easily served six to eight people beautifully slightly smaller this is a label on glaze it's been corn fed a little bit you can see the color we've got a little poof down here right corn-fed again and then here we've got an organic chicken delicious so the one I'm going to do is a nice little label on glaze first up finely chop some herbs I've got some marjoram here parsley basil seasoned with salt and pepper add a nice couple of lugs of olive oil mix it up the oil will help bring out all the natural flavors and oils from the herbs and then we're going to get our chicken if you can get a dry plucked chicken the skin is so crispy and it's delicious what I want to do is just run my knife around the top of the legs and score that skin like that and then just pop that little ball joint hey at the end of the chicken leg off and when it cooks and roasts it just looks beautiful put the chicken on its side and I want this thigh meat to cook at the same rate and speed of the breast meat so I'm simply just going to do three confident slices down to the bone and it also allows your flavored oil to get in there with the breast I want you to be very very careful here is the the skin I want you to pull it towards you so you don't tear it and just get your finger in between the skin and the Brits make a little pouch and then I'll use a little spatula to get right down it divide these herbs by half and again I don't want to tear that chicken skin wonderful look at that just get two slices of butter and I'll Ram these down the chicken breast so that's gonna make your chicken breast juicier than ever it's gonna make that skin crispy er than ever there's one other trick but I've got lemon now if I put a cold lemon in there the hot air is not gonna get in and it's not gonna be kind of cooking as even as I'd like it so we've got a hot lemon that I'm gonna just stab and this is basically a boiling hot citrus time bomb now we're gonna tie this burger take a little bit of our butchers string get it in half put it just under the legs like this take it up to these little notches here and I'm gonna do a little knot tighten it up go in between the breast and the legs turn it over you do another little knot and it's just gonna keep it in shape and it means you get a nice neat even cook with all the kind of remanence of the oil and the herbs whoo rub that all over the chicken and it's really a spectacular thing into a tray we go a whole bulb of garlic two onions cut those in half I'm gonna cook it at 225 degrees Celsius for one hour it's gonna be spectacular look look look at that you know it makes sense so good the string holds it all together but you know that that chickens done when you can pull the meat off the bone and when the juices run nice and brown and if you look in here you can just take skins off these lips of onion you're gonna have the best best gravy I'll put this T on add just a heaped tablespoon of flour just mush it all up you don't even need stock just top it up with some water bring that to the boil this of course is the time where you let the chicken rest you finish your gravy and that's when you bring your salads or your greens or your potatoes all together so let's sit out all of those chunks mega flavor take a little ladle and push it through look at that bring it back up to the boil and you're gonna have an amazing gravy let's look at our lovely chicken see how crispy that skin is now the herbs are trapped really really nice let's have a little carb up first up run the knife around the back of the leg and just click it and it will just fall apart cut it across like that giving you that beautiful drumstick and that wonderful thigh me there's any little juices that come out don't be afraid just to pour those back into your gravy because it's all flavor juices galore when it comes of course to the breasts let's just take a nice little chunk here you can see the herbs underneath you can see the gorgeous crispy golden skin you can see that the breast meat is juicy juicy juicy that's what it's about guys the smell at this point from the lemon is phenomenal it's fragranced the whole of this amazing chicken this lovely gravy over the top of the chicken like this wonderful so that my friends is a classic roast chicken to savor and enjoy the gravy is amazing the skin is crispy the herbs and that juicy juicy meat enjoy happy roasting take [Music] I remember the beautiful roast lamb easy gravy we're gonna do an amazing Italian version of a kind of mint sauce that you're gonna absolutely love so first things first cut a leg of lamb from your butchers if you love good food it's all about the leg now flavors rosemary beautiful just pick off some little spruce rose mean lamb two peas in a pod really really good three cloves of garlic slice the garlic like that garlic there but I rosemary there and there's one more flavor that's absolutely gonna divide you people but you've got to trust me anchovies now some of you will be going on I don't like anchovies they smell fishy and all that old business it's not there to be like a particular flavor is there to be a seasoning if you're clever about it you'll never ever taste it slice up the entropy into like little thin bits so there's your three flavors then if you look at the leg of lamb here can you see how it's kind of red here and white here and that's basically where the separate little bits of meat kind of join so what I want to do quite sort of you know bravely is get the tip of this knife here and just stick it in and give it a little twist up in between those little gaps and then you can stick your finger in and then get one little piece of anchovy one little piece of rosemary and one little flick of garlic what happens in those is when the land cooks the fat kind of starts to melt that makes the the rosemary fry and the Antony completely disperses into a sort like a juice and of course the garlic sort of thundering away giving it a good old hum of flavor you can even Nick some of this anchovy oil just put a little bit over the top and have a good old slap around get yourself some salt and a little pepper look at that beautiful lady lamb your roasted meats on top of the rack now the hot air can kind of get all around the lamb and roast the whole thing quite evenly what we can do is we can prepare for the most incredible gravy get two or three onions peel them pass them slice them up as that lamb cooks all the lovely sort of sticky goodness comes out of it and things are onions when they roast or slowly cook they go sweet and delicious and jammy and gorgeous so I'm gonna put all the leftover bits of garlic anchovy rosemary and all of the onions I'm gonna put that straight into the tray cook it for an hour and a half that is going to give us the preparation to make an incredible and easy gravy look at that beautiful so we've got all those lovely sweet caramelized onions and stuff get rid of as much fat as you can you'll be left with about a tablespoon in the tray looking good all we have to do to make this gold now is a heat tablespoon of flour and then whack it straight on a medium-high heat I'll break that frying with half a wine glass of red wine give it a little shake up the wine will cook away you can see immediately it starting to thicken this is like the secret ingredient with any dark meat a little bit of jam like this going in will just bring all of those flavors together gonna be really really good and I've give it a little move around like this pioneer chicken stock and then you have a lovely onion gravy so I'm going to turn it down to sort of medium-low it'll start ticking away when it looks good it's ready to eat you might just want to season it with salt and pepper let's come back to this lamb here you can actually pour out any juice straight in the gravy that will help to give it flavor and thicken it so what I want to do this lamb is make a really good sauce it's called salsa verde if you like mint sauce this is another world I'm gonna use a little chopper bunch of mint lastly a little half clove of garlic one and should we fill it one little gherkin in there capers just a tiny little teaspoon what I want to do is just chop it up you can see in there that's nice and fine nice and rustic I'm gonna add about a tablespoon of good olive oil a little teaspoon of mustard a pinch of salt and pepper and a swig of red wine vinegar about a teaspoon and a half all right and honestly it turns literally everything you put it on savory into something beautiful so south of LA is done the lamb is done I'm serving this beautiful dish with some smashed vegetables Swede and potatoes push that down out there to one side Bosh my lovely roast lamb like that we've got beautiful gravy a lovely new look at roast lamb smashed veg sound server day and beautiful onion gravy gorgeous so I'm going to show you how to make the perfect pork belly and it's a tough one how do you get that incredible crackling but then melt-in-your-mouth tender juicy gorgeous pork belly right a nice hunk of that alright that's what I'm gonna give you so guys let's start with the pork go to your butchers you want a free-range bit of pork look for marbling and this fat will mostly render out but the journey out kisses looks after takes care of the meat why am i doing a big chunk well leftovers from this are gonna be amazing whether you freeze it frigid use it within the week after it's gonna be amazing and I'm gonna show you how to score it now there's a little secret weapon Stanley knife forget a Stanley knife change the blade I don't want you to grab the old blade blade from doing your DIY and what's good about this is the fact that this blade can go up and down and it clicks right and we know that we can click that down and that's going to go through the skin and score and you're not going to get into that meat which means that juiciness is optimized ok I'm gonna go down the middle and I'm gonna score all the way down take the skin and I'm just gonna score it maybe every centimeter almost like herringbone so that's one side done but what you'll notice is as I open up can you see that kind of concertina route heat can get in quicker flavor can get in more this is gonna be amazing turn it around so score it up around here as well and then I want to make a flavored salt it's a really exciting part cooking we're gonna use lovely spices and herbs first one is coriander seeds then fennel seeds then black pepper 2 tablespoons each and 2 tablespoons of sea salt then 2 bay leaves pull out that little central stalk here and bash it now is the time to use it rub it in all the little crooks and crannies let it get in there so I've added a little bit of olive oil there that little bit of oil helps the rendering but I want to brush off the seasoning from the skin now brush it off because it's inside there and let's get four lovely white onions leave the skin on and I'm gonna cut it into quarters this is gonna roast as a trivet under the and the skin stops the onions from scalding so use the onion to prop up the pork you want it all to roughly be on the same plane and then it's gonna go into the oven at full whack which is roughly around 230 degrees Celsius or 250 which is about 500 degrees Fahrenheit that takes about 40 minutes to an hour then I'll show you what to do next in the meantime I am gonna get soap and I'm gonna just clean this place down it is gonna be and span and that includes me the pork is looking amazing and as that crap things just getting perfect I want to crank up a load of itch they've got lovely potatoes leave the skin on chunk come up into like inch chunks in it goes and then we'll do exactly the same with the fennel and the carrots got some celery here as well take some herbs like rosemary a whole bulb of garlic leave the skin on just literally break it up so seeing it with salt and pepper then give it a really good mixing but there's no oil here's what we're gonna do is take the pork out of the oven look at that come on we have crackling but now we have to change attitude towards the cooking because high heat gives you crackle but it's gonna make this meat underneath tough so now we're gonna go to the oven and we're going to turn it down to 150 degrees Celsius which is about 300 Fahrenheit okay so we've gone from high to low cooking this is the genius what we have underneath listen to that crackling so what we have here ladies and gents is the potential for the most amazing homemade gravy people are gonna go nuts for this we have already got guaranteed crunchy crackling right so I want to guarantee you tenderness so we're gonna do that by another brilliant technique that I love so I'm going to take this pork put it straight onto the bars put it back so towards the top of the oven the veg goes underneath and literally that fat as it melts at the pork belly is gonna reign over all those beautiful veggies it's gonna be incredible cook it for about three to four hours a hundred and fifty degrees Celsius which is about 300 Fahrenheit and you'll know when it's cooked when that meat just pulls apart and it's beautiful we are at the end of the story the best bit right when everything comes out we have an amazing gravy it smells so good in here this recipe is rock-solid it's gonna look after you and what's nice is as that pork cooked and rained fat onto these incredible veggies I just mixed it up every now and again not every hour look at that just amazing Wow incredible crackling outrageous oh my lord come on right enough talking let's get in to the pork and look at that come on man just incredible tender juicy if I squeeze it just juice galore really amazing you have got these ribs here and look how much meat will come off these just absolutely beautiful know that Wow just absolutely beautiful oh right I'm peaking too soon time to plate up a portion so caramelized and delicious come on yes you know it makes sense let's try that logo the flavor of the pork is amazing tender as you like crunch mmm the veg is so tasty so guys please don't just watch this and do nothing go shopping tomorrow go buy some pork belly click the link get the recipe ok

Channel: Jamie Oliver

Views: 711,709

Keywords: jamie, oliver, cooking, food, cook, recipe, tube, chef, foodtube, jamieoliver, roast, dinner, potatos, chicken, sunday roast, roast chicken, roast beef, roast lamb, pork belly, delicious, gravy, gravy sunday recipes, sunday lunch

Id: 5grLnpGPogE

Length: 21min 22sec (1282 seconds)

Published: Sun May 24 2020