Down-under 2013 · Recipe

Top side roast with a little help from Jamie

While discussing today’s dinner my hostess magically pulled out a top side roast out of the freezer. This is a piece of meat I’m not familiar with and I have never cooked a roast before, so what is a girl to do other than check in with Mr Jamie Oliver himself. As expected he came to the rescue and here is my version of his top side roast.

* 1kg top side roast
* 1 celery stalk
* 2 carrots
* 1 red onion
* 1 bulb of garlic
* 3 potatoes
* 1 green Apple
* salt & pepper
* sage
* thyme

Start with chopping the celery, onion and carrots then split the garlic bulb into cloves, don’t peel them.


Put them in a big pile in a roasting tray, pour over some oil and add the sage and thyme.


Pour oil over the meat, add salt & pepper and rub it into the meat, thoroughly, on all sides. Then place in top of the veggie pile.


At this point the oven should be pre-heated to 240 degrees (real annoying when you have to read the whole recipe before starting!), turn it down to 200 as you put in the roasting tray.

Now you have 15 minutes to prepare the potatoes.


I decided that wedges was the way to go.


Then I did the same with the apples.


After fifteen minutes take the tray out of the oven and add the potatoes and apples.


After about 20 minutes I added some water over the veggies, Jamie said to do this if they looked dry, to keep them from burning.

After a total hour in the oven take the tray out and let the meat rest for about another 15 minutes before cutting.


The meat was perfectly cooked, I hold it down to beginner’s luck.


Enjoy! And if the recipe is confusing, I recommend checking in with Jamie 😉

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