Castle UA Cookbook v8

Roast Sirloin

YIELD

INGREDIENTS

QUANTITY NOTES

Veal Jus

900 g

10 Portions

Herb Thyme

10 g

Garlic

10 g

Savoy Cabbage

1.6 Each

Green Celery

0.1 Each

Striploin Half

2,500 g

EQUIPMENT

Cracked Black Pepper

10 g

Leeks & Peas (SR)

0.5 Each

50 g

Roasted Carrots (SR)

1 Each

Roasted Parsnips (SR)

1 Each

Yorkshire Puddings (SR)

1 Each

Roast Potatoes (SR)

1 Each

Rapeseed Oil

100 ml

Reduced Sodium Salt

10 g

CRITICAL CONTROLS

PREPARATION METHOD

• Defrost the veal jus. • Prepare the Sunday Roast Potato Portion, Leeks & Peas, Roasted Carrots, Roasted Parsnips and Yorkshire Puddings as per basic • recipes. • Cut the cabbage through the middle, remove the core and thinly slice. In a boiling pan, cook the cabbage until soft, then cool and portion until required. • Chop the celery, garlic into 2 /3 cm cubes. Place the veg mix into a hot roasting tray with oil on the stove. Sweat the veg off to release the flavours with the thyme, salt and pepper. • In a hot oiled oven tray seal the meat on the ring top. Once sealed transfer the sealed joint on top of the veg and place in the oven. • Joints should be cooked at 200ºc for approx 40 minutes until it reaches 65ºC. PLAN YOUR PREP SO JOINTS CAN BE COOKED FRESH THROUGHOUT THE DAY. • Once the joints are cooked transfer to the carving decks and hold for a maximum of 2 hours, if the joints are not used within the 2 hours they must be discarded after this time. Recipe.1264240

Roast Sirloin

INGREDIENTS

NOTES QUANTITY

Veal Jus

90 g

Herb Thyme

1 g

Garlic

1 g

Savoy Cabbage

0.16 Each

Green Celery

0.01 Each

Striploin Half

250 g

Cracked Black Pepper

1 g

Leeks & Peas (SR)

0.05 Each

50 g

Roasted Carrots (SR)

0.1 Each

Roasted Parsnips (SR)

0.1 Each

Yorkshire Puddings (SR)

0.1 Each

Roast Potatoes (SR)

0.1 Each

Rapeseed Oil

10 ml

Reduced Sodium Salt

1 g

CRITICAL CONTROLS

COOK EQUIPMENT

CROCKERY

SERVICE METHOD & PRESENTATION

• Reheat the Sunday Roast Potato Portion, Roasted Carrots and Roasted Parsnips in the oven for approx 10 minutes. • Heat the Cabbage, Leek & Peas and Veal Jus in the microwave for approx 1 minute. • Reheat the Yorkshire pudding in the oven for approx 1 minute. • Slice the meat when required for the guest and serve (3 slices must weigh 60 g each when cooked). DO NOT PRE SLICE JOINT IN ADVANCE. • Meat must only be held for 2 hours and must be discarded after this time. The joint is NOT to be cooled under any circumstances. • Serve as illustrated. Follow the cooking matix for timings. • Please note: Only applicable to sites that have agreed Sunday roasts service.

123 Sunday Roasts

Recipe.1264240