Herb-Jelly Roast
MUSHROOM GRAVY AND ROASTED VEGGIES
Serves 6
INGREDIENTS
Gravy
• 1 small onion or 1 shallot
• 250g of mushrooms or about 2.5 cups of mushrooms
• 1/2 tsp of soy sauce
• 1 tbsp fresh thyme
• 1 tbsp fresh rosemary
• 1 tsp coriander powder
• 1 tsp fennel seeds
• 1 tsp dried dill
• 1 tsp celery seeds
• 2 gloves of fresh garlic, crushed and roughly chopped
• 1/4 cup of spelt flour
• 3.5 cups water or vegetable stock
• 1 tbsp whisky, brandy or bourbon
• 2 tsp tomato paste
• 1 tsp black pepper
• 1 tsp white pepper
• 1 tbs miso paste
• 250g of mushrooms or about 2.5 cups of mushrooms
• 1/2 tsp of soy sauce
• 1 tbsp fresh thyme
• 1 tbsp fresh rosemary
• 1 tsp coriander powder
• 1 tsp fennel seeds
• 1 tsp dried dill
• 1 tsp celery seeds
• 2 gloves of fresh garlic, crushed and roughly chopped
• 1/4 cup of spelt flour
• 3.5 cups water or vegetable stock
• 1 tbsp whisky, brandy or bourbon
• 2 tsp tomato paste
• 1 tsp black pepper
• 1 tsp white pepper
• 1 tbs miso paste
Herb & jelly crusted loin
• 1/2 cup of fresh mint
• 1/4 cup fresh sage
• 1/4 cup of chopped chives, basil & parsley
• 2 tbsp dried mint
• 1 tbsp dried sage
• 1 tbsp garlic powder
• 2 fresh garlic cloves, crushed and minced
• 1 tbsp onion powder
• 1 tsp white pepper
• 1 tsp black pepper
• 1/4 cup of unsweetened yogurt
• 1/4 cup of good quality fig jam
• Salt
• 1/4 cup fresh sage
• 1/4 cup of chopped chives, basil & parsley
• 2 tbsp dried mint
• 1 tbsp dried sage
• 1 tbsp garlic powder
• 2 fresh garlic cloves, crushed and minced
• 1 tbsp onion powder
• 1 tsp white pepper
• 1 tsp black pepper
• 1/4 cup of unsweetened yogurt
• 1/4 cup of good quality fig jam
• Salt
Roasted Veggies
• Brussel Sprouts, chopped in half
• Carrots, cut into long pieces
• Sweet potato, chopped into bite sized chunks
• Potatoes, chopped into bite sized chunks
• Oil, for roasting
• 1 tsp smoked paprika
• 1 tsp coriander powder
• 1 tbsp salt, or as needed
• Carrots, cut into long pieces
• Sweet potato, chopped into bite sized chunks
• Potatoes, chopped into bite sized chunks
• Oil, for roasting
• 1 tsp smoked paprika
• 1 tsp coriander powder
• 1 tbsp salt, or as needed
METHOD
For the gravy
1. Heat a medium pot. Add onions, mushroom and salt and sauté on medium heat until the liquid from the mushrooms has almost completely evaporated.
2. Next, add the spelt flour. Mix it in well with the mushrooms and allow it to cook for another 3 minutes. Next add the so sauce, herbs, spices, 3 cups of water (save the last 1/2 cup of water), whisky, tomato paste, and pepper. Cook for about 30 minutes, or until it thickens.
3. Mix the miso paste with the last 1/2 cup of water. When the gravy has thickened and is almost done, add the miso mix.
Add more pepper if ya like and some more fresh thyme, if ya like!
Add more pepper if ya like and some more fresh thyme, if ya like!
For herb-jelly crusted loin
1. Preheat the oven to 190°C/375°F.
2. Add all the herbs, spices and garlic to one bowl and mix. Then add the jam & yogurt to another bowl and mix well.
3. Salt your loin evenly. Then spread the jelly-yogurt mix evenly and generously over the top and sids of your loin.
4. Next your going to dip your loin into the herb mix so the herbs are covering the loin. I put the herb mix over a big plate and then rolled the loin over the herbs carefully, one side at a time. This worked amazingly.
5. Roast the loin for 15-18 minutes. The herbs should be slightly toasted, but not burned.
For the roasted veggie
1. Preheat the oven to 190°C/375°F. Prepare a tray with baking paper.
2. Add all veggies, oil, spices and salt to the tray and mix well.
3. Roast for 15-20 minutes, or until every is finished cooking!
Annd that’s all folks!
Annd that’s all folks!
