Mini-roasts... So Simple!

• Delicious Recipes
• A Kitchen Must: A Meat Thermometer
• Correct Internal Temperatures
• 10 Simple Steps to a Succulent Roast!
• Season your Roasts to Perfection
• The Secret is in the Marinade or Sauce
• RedGrill AAA beef: the last word in quality!

Whether you’re a pro in the kitchen or a Sunday cook, you can carry off mini-roasts with flair. Small in size (about 1 kg/2 lb.), mini-roasts are an ideal choice for weeknight meals, just right for couples and small families. See the 10 simple steps to a succulent mini-roast, seasoning tips, suggestions on sauces and marinades, and great-tasting recipes.

Wing Roast with Peach Chutney

Horsemeat Roast with Blue Cheese-Horseradish Sauce

Roast Pork with Orange-Mustard

Leg of Quebec Milk-fed Veal Roast with Prune-apricot Stuffing

For perfect roasts every time, a meat thermometer is a must as it registers the meat’s internal temperature, the only reliable gauge of doneness. Insert the thermometer in the thickest part of the roast, making sure that it doesn’t come into contact with any bones, fat or cartilage. Some thermometers can be left in the meat during cooking, other can’t. A meat thermometer is a wise investment in good eating, guaranteeing juicy, perfect roasts!

Beef and lamb can be enjoyed at different degrees of doneness: rare, medium or well-done. However, be careful with delicatized cuts of beef such as the Chateaubriand roast, Crown roast, French roast and tournedos roast. These should always be served well done.

There are various roasting techniques, but consult our very easy one.

Flavour Boosters...

Give your roast a flavour boost: line the roasting pan with sliced onions or other savoury vegetables (ex: leeks or cabbage).

Roasting Don’ts:

• Do not salt meat before cooking—salt draws the meat’s juices out making it dry.
• Do not prick the roast with a knife or fork during cooking or the meat juices will run out making the meat dry.
• Do not baste cooked roast with hot pan juices or it will continue to cook time.
• Do not leave the roast out at room temperature for more than 2 hours or bacteria will multiply.

Matching fine herbs and spices with meat and poultry is a matter of taste. The following pairings are particularly good:

For an exotic touch, try one of the following herbs or spices, alone or in combination:

Did you know?

• Certain herbs such as sage, bay leaf, rosemary, thyme and savory can withstand prolonged cooking whereas basil, dill and parsley should be added only when cooking is almost done.
• 1 tsp. (5 mL) of dried herbs is equivalent to 1 tbsp. (15 mL) of fresh herbs.
• The more finely chopped the herbs are, the greater the flavour

Marinades, which are basically oil, spices, fresh herbs and a tenderizing acidic ingredient (ex: white or red wine, citrus juice or vinegar), enhance the taste and tenderness of roasts. Calculate at least 2 hours (maximum 24 hours) for marinating and about 1 cup (250 mL) of marinade for each 2 lb./1 kg of meat.

Add a special touch… to your marinade!

Sauce or Marinade? Marinades and basting sauces differ in use and texture. The thinner marinades are used to infuse foods with flavour, while the thicker sauces are brushed on meat for extra flavour during cooking.

Honey and Mustard Sauce:1/4 cup (60 mL) olive oil + 2 tbsp. (30 mL) each honey and Dijon mustard + 1 tbsp. (15 mL) lemon juice.

Asian Sauce: 3 tbsp. (45 mL) olive oil + 1 tbsp. (15 mL) sesame oil + 2 tbsp. (30 mL) each honey and Dijon mustard + 2 tsp. (10 mL) soya sauce + 1 tbsp. (15 mL) grated gingerroot.

RedGrill AAA beef, exclusive to Metro, is worthy of the finest tables. Beautifully marbled with thin veins of fat running through the meat, it is renowned for its incomparable flavour and tenderness. You will appreciate the exceptional quality of RedGrill beef in such cuts as the sirloin tip roast, prime rib roast, inside round, boneless top sirloin, boneless strip loin, rib eye and tenderloin. Try them and you’ll be ready to rival the greatest chefs!

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