Mediterranean stuffed roast beefby Daisy Elwood |
| Preperation time: 20 mins Cooking time: 1 hour 20 mins Serves: 4 |
| Recipe Ingredients |
| 75g white bread; 50g pine kernals; 50g sunblushed tomatoes, roughly chopped; large handful of parsley, chopped; zest of 1/2 lemon; 1 tbsp green tapenade; 1 egg, beaten; 1.2kg bonless rib of beef. |
| Recipe Method |
| Put the bread in a food processor and whizz
until fine breadcrumbs. Put in a bowl along with the pine kernals,
tomatoes, parsley, lemon zest, tapenade and egg. Season and mix
well. Put the joint skin-side down on a chopping board. Untie the string, unfold and using a sharp knife cut horizontally into the meat, until almost in half, then open it up, so forms a long strip. Spread stuffing along its length, re-roll the beef and tie with string. Cover and chill for at least 3 hours, or ideally, overnight. Remove meat from fridge about an hour before cooking. Preheat the oven to gas4, 180c, 350F. Place the meat on a large roasting tin and cook for 1 hour and 20 minutes (for medium, for rare:1 hour, for well done:1 hour 30 mins). Cover with foil and leave to rest for 10 minutes before carving. |
| More recipes: |
| baked ginger
cheesecake Pasta salad Stuffing balls Red pepper and parsley crusted chicken with linguine Chunky mushroom and chestnut loaf |
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