Tipsy Tarts Deli

Ingredients: MARINADE 6 rosemary sprigs 8 thyme sprigs 2 bay leaves 5ml black pepper 500g mirepoix or cubes of root vegetables 6 garlic cloves 2 litres red wine ROAST 2,7kg springbok leg 8 garlic cloves, halved 30ml olive oil 500g mirepoix or cubes of root vegetables 50ml tomato paste 250g streaky bacon, fried 4 thyme sprigs 4 rosemary sprigs 2 bay leaves 10ml crushed black pepper 200g dried apricots, optional SAUCE 30ml mild German mustard 60ml redcurrant jelly 100ml port beurre manié, as needed 200ml sour cream, optional VEGETABLES 3 turnips 3 parsnips 3 celeriacs 3 carrots 2 onions 2 sweet potatoes 2 thyme sprigs 2 rosemary sprigs coarse salt and black pepper, to taste 50ml olive oil POTATOES 4 large potatoes 20ml olive oil 250g assorted mushrooms 1 garlic clove 10ml fresh flat-leaf parsley, chopped 2 spring onions, chopped 50g – 80g butter 50g – 80g cheddar, grated Method: Mix all the marinade ingredients together and marina

Potroast Beef INGREDIENTS 1,5 Kg Beef 2 Carrots 1 Onion, quartered 2 Beef Stock cubes Tot Brandy 1 Tbl oil Flour to rub METHOD Heat oil in pot and brown beef. Add 2 cups water, carrots, onion and 1 stock cube, salt and pepper. Cover and cook for 1 hour. Remove from stove but leave covered. Use juice for gravy. Slice beef thinly. Place in casserole dish. Heat gravy juices and add Bisto, water and brandy, Worcester sauce, salt and pepper. Boil Pour grave over meat. Put lid on casserole and put in oven at 120 deg C. Serve with roast potatoes/mash, peas and gravy.