Lee family Merino Special
Over the years we have developed different ways to cook Merino and this resulting roast was a hot favourite with guests at the Snow Farm, friends and family. The best thing about this recipe is you can adapt the ingredients to your own taste buds. Because it’s not a fatty meat the flavour is infused through the meat
Boned legs or shoulders are great but not essential.
Take a large piece of tinfoil, put the meat on the tinfoil inside your roasting dish– make it large enough to seal the meat and contain the marinade.
Marinade.
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2tbs Soya sauce
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I cup of wine – red is best
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Grated fresh ginger – 1 tbs
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2 tbs of your favourite oil Safflower is my favourite.
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Garlic cloves – either crushed or slit the meat and pop them in
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Salt and fresh ground pepper
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Option extras
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Sundried tomatoes in oil
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Olives
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Rosemary sprigs
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Mint leaves or dried mint.
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Special vinegars –
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Chilli sauce or chutneys
Pour over the meat on the tinfoil and seal to keep the juices around the meat. Cook for four or five hours. I usually open the tinfoil and turn the meat over resealing it as best as possible. I open the tinfoil for the last hour. Cook on 180 for an hour and then 160 depending on how hot your oven is for at least three more hours. Cooking time depends on the size of the meat and your oven. Add your veges when you open the tin foil.
Make gravy from the juice or I prefer to use as a juice.
Serve with boiled seasons potaoes or you favourite roast veggies and salad
Because everyone has a favourite and we are not sure who owns the rights to pavlova chose your own. I like the
Pavlova
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Seperate 4 eggs
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Beat the whites until stiff - add a pinch of salt
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Slowly add a cup of castor sugar and beat until peaks.
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add a tsp of vinegar
To make a pavlova you really need an electric beater and egg whites that are not too fresh. If they are the pavlova will weep.
Heat the oven to 180°C (not fanbake). Line a baking tray with baking paper and mark a circle about 16cm diameter with a plate. Place the egg whites into the clean bowl of an electric beater. Add the salt and beat until stiff. Slowly add the sugar with the beater running. Beat for about 10 minutes at high speed until the meringue is thick and glossy – it should be thick enough not to fall from the beater. Last of all,a dd vinegar. Use a big spoon to drop dollops of meringue into the circled area of baking paper. Form into a circle of meringue, making swirls with the spoon on the top rather than flattening to a neat tidy disc.
Bake at 180°C for 5 minutes then reduce oven temperature to 130°C and cook a further hour. Turn off oven and leave pavlova to cool in the oven.
Pavlova can be cooked a couple of days ahead and stored in an airtight container, or frozen. To serve, scover with whipped cream & seasonal berries .
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