Micro Sunday Roast of Beef neck-strap , Red wine, onion & thyme gravy , Potato scallopini , Baby peas , Steamed baby broccoli and Roasted baby carrot & turnip.
Next with the oven turned off I washed and peeled baby carrot and turnip, coating in olive oil and salt I placed them in the oven and allowed them to roast with the residual heat from cooking the meat. Once these were tender and browned in appearence the veggies were removed from the oven and ready for plating. To make the scallopini I thinly sliced the end of an oblong new season potato to get the small rounds of potato, these were layered and topped with flaked Dutch Maasdam cheese before being grilled for 4-5 minutes until the potato was opaque and soft in texture with the cheese melted and just starting to colour. The scallopini was then set aside to plate. Hovering a tea stainer with the baby broccoli and peas inside over a pot of simmering water, I steamed the veggies until just nicely blanched and still vibrant in colour, these were salted and set ready to be plated.
To plate this micro roast I thinly shaved slices of the roast beef laying them on the plate and spooning some red wine,onion and thyme gravy on top, placing a small sprig of thyme on top to garnish. The potato scallopini was placed adjacent the meat and the roasted and steamed vegetables arranged on the plate to finish.