SPICE-CRUSTED STRIPLOIN ROAST WITH CANDIED ESCHALOTS & DUTCH CARROTS

Serves
4
Prep (Mins)
10
Cook (Mins)
60
Difficulty
Easy
Ingredients.
  • 1.2kg Angus Reserve striploin roast
  • 2 tsp coriander seeds, cracked
  • 1 tsp fennel seeds, cracked
  • ½ tsp ground nutmeg
  • ½ tsp ground cinnamon
  • ¼ tsp chilli powder
  • ¼ cup extra virgin olive oil
  • sea salt flakes
  • freshly-ground black pepper
  • ¼ cup extra virgin olive oil
  • 12 eschalots, peeled
  • ¼ cup honey
  • 2 tbsp dark brown sugar
  • ½ tsp Chinese five spice
  • 2 bunches Dutch carrots, peeled
  • 2 limes, juiced
Method.
  • Preheat oven to 200ºC. Coat the striploin in a mixture of the spices and season generously with salt and pepper. Drizzle with 1 tbsp extra virgin olive oil then rub well. Arrange in a roasting pan, then bake for 1 hour. Allow to rest for 5 minutes.
  • Toss the eschalots in 1 tbsp extra virgin olive oil and season with salt and pepper. Bake for 45 minutes, then mix with the honey, brown sugar and five spice. Bake for a further 15 minutes.
  • Steam the carrots until tender, then toss with lime juice and season with salt. Carve the roast and serve with eschalots and carrots.
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