Saturday, 17 December 2011
before and after
The recipe called for a 1.5 kg fillet of beef. The larger of these pieces was 800 gm. Instead of roasting at 200° C for 45 minutes I used 190° for just barely 30 minutes. Since replacing fan element in my oven, I think it runs hotter, so I have to make adjustments.
It smelt amazing as it cooked. I'd had breakfast but enjoyed the smell of the prosciutto cooking. As I took it out of the oven to rest, a piece of crunchy broke off, all by itself (yes, really!) It was very nice. I'll let it get quite cold and decide then whether to slice it here or take it in a couple of big pieces. I think unsliced would probably make an easier journey than sliced which might fall apart if not carried carefully.
My brother usually brings a terrine, often duck, so I decided to be fancy this year. His terrines which he makes himself, are always beautiful and one year he gave us a container of duck fat for roasting vegetables. They were amazingly good. I see that Coles now sells small tubs of duck fat in the meat cabinet near where they sell duck fillets. It's really good for roasts.