Ingredients

Serves 4

Braised Beef
1 kg braising beef (short rib or cheek if possible)
1 carrot, cut into cubes
1 onion
1 stick of celery
½ bulb of garlic
Thyme & rosemary
150ml port
400ml red wine
1 litre veal stock
500ml chicken stock


Roast Chicken
1 free range chicken, approx 1.4kg
Oil
Thyme
Rosemary
Garlic
Sage
Butter
Salt and pepper


Honey Roast Vegetables
3 carrots
3 parsnips
5 baby onions
200ml honey

Oil for roasting
Butter
Thyme
Rosemary

Method

Braised Beef
Seal the meat in a heavy based pan on high heat.
Remove meat from the pan.
In a roasting pan, roast carrot, onion and celery.
Add wine to roasting pan and reduce by half.
Place meat into the roasting pan, cover with stock and cook for 3 hours at 140°C.
Serve with honey roast vegetables.


Roast Chicken
Place all the herbs and garlic inside the cavity of the chicken.
Tie up the feet so the chicken holds its shape when cooking.
Colour the chicken off on top of the stove first in a roasting dish or fry pan.
Place in the oven at 180°C and cook for 20 minutes on each side then 20 minutes on the breast side.
Take out of the oven and let stand for 10 minutes.
Remove the legs first, then remove the breast. Arrange on a serving plate.
Serve with honey roast vegetables and roast gravy.


Honey Roast Vegetables
Peel all the vegetables.
Pre blanch parsnips and carrots for 4 minutes in boiling water.
Roast on the stove top for 5 minutes (or in the oven) to get a nice colour.
Add some thyme, garlic and butter. Finish with a drizzle of honey.