Name: 4-Bird roast with sweet gooseberry and chilli sauce
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 6 servings
Cuisine: Ingredients
Ingredients: 1 checkers 4-bird roast; salt and white pepper to taste; 2 tsp cumin seeds toasted and ground; 1 tsp coriander seeds, toasted, grounds; 2 Tbs oil; 1 Tbs vegetable oil or olive oil; 2 Tbs fresh ginger chopped; 1 garlic cloves, chopped; 200 g jam gooeberry; ½ cup sweet chilli sauce; 1 Tbs fresh rosemary; 1 Tbs vinegar white balsamic; 1 Tbs orange zest only; ½ tsp sesame oil

Recipe Disclaimer

Tap for method

Ingredients (14)

1	checkers 4-bird roast
	salt and white pepper — to taste
2 tsp	cumin — seeds toasted and ground
1 tsp	coriander — seeds, toasted, grounds
2 Tbs	oil

For the sauce:

1 Tbs	vegetable oil — or olive oil
2 Tbs	fresh ginger — chopped
1	garlic — cloves, chopped
200 g	jam — gooeberry
½ cup	sweet chilli sauce
1 Tbs	fresh rosemary
1 Tbs	vinegar — white balsamic
1 Tbs	orange — zest only
½ tsp	sesame oil

Tap for ingredients

Method:

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.