Carb Conscious Archives

Cheese recipes

Caesar salad with Grana Padano crisps

10 minutes

Lentil, grilled brinjal and butternut salad with tahini dressing

Brinjal recipes

Lentil, grilled brinjal and butternut salad with tahini dressing

40 minutes

Chicken recipes

Easy tomato-hake curry

30 minutes

Roast rump with Tamil crust

Serves 6 to 8

Difficulty Medium

Prep Time 20 minutes, plus 24 hours’ marinating time

Cooking Time 1 hour

Ingredients

For the Tamil marinade (makes 1½ cups):

3 t coriander seeds
2 t cumin seeds
1 star anise
5 cloves
2 t ground cinnamon
1 t dried rose petals (optional)
1 t dried chilli flakes
75 g fresh ginger
6 garlic cloves
1 large soft herbs such as a mix of parsley, coriander, dill and fennel handful (60 g)
½ cup lemon juice
2 T lime juice
3 t salt
5 T sunflower oil
1.5 kg beef rump, preferably with some fat
1 cup Tamil marinade
3 onions, peeled and cut into wedges
2 T olive oil

For the gravy:

reserved Tamil marinade usually 1½ cups
60 g jaggery (palm sugar)
3 T red wine vinegar
salt and pepper, to taste
10 g Italian parsley, chopped, for serving

Method

1. To make the Tamil marinade, grind the coriander seeds, cumin seeds, star anise and cloves in a spice grinder or Nutribullet until fine. Add the ground cinnamon, rose petals (if using) and chilli flakes. Set aside.

2. Add the ginger, garlic and herbs to a food processor and blend to a paste. Add the reserved spice mixture and blend, then add the lemon juice, lime juice and salt. With the motor running, drizzle in the oil to form a paste.

3. Using a sharp knife, make incisions into the rump and spread the Tamil marinade into these incisions and all over the joint. Cover and leave in the fridge for 24 hours.

4. Allow the rump to come to room temperature.

5. Preheat the oven to 200°C. 6 Lay the onion wedges in a roasting dish and drizzle with the olive oil. Remove the meat from its marinating dish and reserve as much of the remaining marinade as possible. Place the rump on top of the onions and put the roasting dish in the oven.

7. Roast for 45–50 minutes for mediumrare or 60–70 minutes for medium (the core temperature should be 60–65°C). Transfer the meat to a warmed platter and surround with the roasted onion wedges. Cover with foil and rest for 25 minutes before carving.

8. While the rump is resting, make the gravy. Add the reserved marinade together with any juices from the roasted rump to a medium saucepan. Bring to a low simmer along with th jaggery and red wine vinegar. Season to taste. After 2 minutes, remove from the
heat.

9. Serve the roast rump with the gravy and chopped parsley alongside.

Find more beef recipes here

Extracted with permission from Upwards by Karen Dudley, published by Penguin Random House. Photographer: Claire Gunn

Spinach lasagne

Three-bean salad with kombucha dressing

Lentil, grilled brinjal and butternut salad with tahini dressing

Coal-roasted rib-eye with peppercorn-and-miso cream

Tonnato dressing with marinated tomatoes

Parmesan crisps

Caesar salad with Grana Padano crisps

Lentil, grilled brinjal and butternut salad with tahini dressing

Grapefruit roast chicken

Quinoa beetroot bowl

Easy tomato-hake curry

Strawberry, avocado and ricotta salad

Fennel, cucumber and grape salad

Serrano-wrapped stuffed pork fillet

Roast rump with Tamil crust

Roast rump with Tamil crust

Ingredients

Method