Roast Horsemeat with Mediterranean Flavours
| Preparation: | 20 min |
| Marinating/Waiting: | 10 min |
| Cooking: | 45 min |
| Total: | 1 h 15 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Horse Meat |
| Source: | Chef José Trottier |
Recipe ingredients
- Tapenade
- ½ cup (125 mL) pitted black olives*
- 2 anchovy fillets, drained
- 2 tsp. (10 mL) drained capers*
- ¼ cup (60 mL) Irresistibles extra virgin olive oil*
- 1 tsp. (5 mL) Irresistibles lemon juice*
- Freshly ground black pepper
- Garlic-watercress mayonnaise
- 1/3 cup (80 mL) mayonnaise*
- 3 to 4 garlic cloves, chopped
- 2 tsp. (10 mL) Irresistibles white wine vinegar*
- 1 tsp. (5 mL) Irresistibles Dijon mustard*
- 2 tsp. (10 mL) cold water
- 1 tsp. (5 mL) pink peppercorns
- 1 Tbsp. (15 mL) chopped watercress ou spinach
- 1 lb. 8 oz. (675 g) horsemeat roast
- 1 fresh sprig of thyme, crumbled
Preparation
In a food processor, pulse all the tapenade ingredients until the mixture is semi-smooth. Set aside.
Mix together the mayonnaise, garlic, white wine vinegar, Dijon mustard and water. Add the pink peppercorns and watercress. Mix gently. Set aside.
Preheat the oven to 500°F (260°C).
Season the roast with the salt, pepper and thyme.
Roast in the oven for 15 minutes.
Lower the heat to 350°F (180°C).
Spread about ¼ cup (60 mL) of the tapenade on the roast and return to the oven for 30 minutes.
Serve with the remaining tapenade and mayonnaise.
Suggestion
Accompaniments: steamed rapini and spaghetti squash with tomato sauce.
Medium or full-bodied red wine.
Origin: Mediterranean
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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