4-Bird roast with sweet gooseberry and chilli sauce

Recipe from: 26 November 2013
recipes roasts festive

Ingredients 15
Servings 6
Time 00:15

Ingredients

  • 1
    Checkers 4-bird roast - approximately 2,3 kg
  • Salt and white pepper to taste
  • 2
    tsp
    cumin - toasted and ground
  • 1
    tsp
    coriander seeds - toasted and ground
  • 2
    Tbs
    oil
  • For the sauce:
  • 1
    Tbs
    vegetable or olive oil
  • 2
    Tbs
    fresh ginger - chopped
  • 1
    clove garlic - chopped
  • 200
    g
    gooseberry jam
  • ½
    cup
    sweet chilli sauce
  • 1
    Tbs
    fresh rosemary needles
  • 1
    Tbs
    white balsamic vinegar
  • 1
    Tbs
    orange zest
  • ½
    tsp
    sesame oil
 

Method

02:00
 
Preheat the oven to 180 ºC.

Rub the meat well with the oil, mix the seasoning and rub it into the meat.

Place in the preheated oven and cook until golden brown for about 25 min.

Turn over and cook for another 25 min. Wrap the meat in foil and cook in the foil for another 25 min.

For the sauce, heat 1 tbsp. of oil in a saucepan, add the ginger and garlic and cook stirring for 30 seconds.

Add the gooseberry jam, sweet chilli sauce, rosemary, balsamic vinegar, orange zest and sesame oil, cook gently for 12 minutes or until it starts to look glossy.

Remove the roast from the oven and remove the foil.

Cover the roast with half the sauce and cook for a further 20 minutes at 200 – 220 ºC until light golden brown.

Try not to exceed the total cooking time of 40 minutes per 1kg. Remove from the oven and serve with the remaining sauce.

Recipe by Jenny Morris for Checkers.


 

Read more on: festive  |  roast  |  recipes
 

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