Secrets to the perfect winter roast. Four cooks share their tips
It's an investment of time and ingredients, which can make it daunting.
Chefs and cooks share their tips and tricks to nail the perfect winter roast at home, from meats to vegetarian options.
If you ask chef Matt Golinski, based on the Sunshine Coast/Kabi Kabi lands, there is nothing easier (or tastier) during winter than a slow-roasted lamb shoulder.
"Really, all you're doing is just throwing it into a tray," he says.
"It's probably simplest bit of cooking you'll ever do."
He recommends:
If you love a good pork crackling and are a beginner, try chef and cookbook author Hayden Quinn's crispy pork shoulder with green apple slaw.
He recommends:
Nipun Liyanapathirana creates cooking videos for social media and adds a tasty twist to a traditional beef roast.
While you're not cooking a whole chunk of meat, his Sri Lankan spiced beef roast (similar to the popular Kerala beef fry) is "hearty, comforting, and full of depth and flavour".
"It gives you the same exact finish as a typical roast, but the preparation and techniques used is completely different," he says.
His technique means the meat is unlikely to be overcooked.
He recommends:
Alice Zaslavsky, a cookbook author and host of A Bite To Eat with Alice, has previously shared her favourite tips for the perfect roast chicken with ABC Lifestyle. Her favourite method is "the dry-and-hot" (dry brine and hot oven).
She recommends:
Vegetarians and vegans fear not, Hetty Lui McKinnon has many recipes for veggie-forward winter roasts that she has shared with us previously.
"I remember a time when the non-meat option on a feasting table was lentil loaf," the food writer and cookbook author says.
"Luckily, food has evolved, and a show-stopping vegetarian main can now be as exciting as anything else on the table."
She recommends:
She has recipes for a stunning roast butternut pumpkin and a whole roasted red cabbage with a maple glaze, which can become the star of your next meat-free celebration table.
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