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Christmas recipes

Creamy Brussels sprouts

Christmas recipes

Creamy Brussels sprouts

5 minutes

Quick crunchy potatoes with herbed salt

Christmas recipes

Quick crunchy potatoes with herbed salt

30 minutes

Spiced roast beetroot and plums

Beetroot recipes

Spiced roast beetroot and plums

30 minutes

Naartjie-glazed gammon with blueberries and star anise

Christmas recipes

Naartjie-glazed gammon with blueberries and star anise

2 ½ hours

Milk tart

Christmas recipes

Milk tart

1 hour, 20 minutes, plus chilling and cooling

Pistachio-and-coconut biscuits

Biscuit recipes

Pistachio-and-coconut biscuits

40 minutes

Marinated smoked trout with green salad and sour cream-and-chive dressing

Asparagus recipes

Marinated smoked trout with green salad and sour cream-and-chive dressing

Layered rosé champagne jelly and panna cotta

Berry recipes

Layered rosé champagne jelly and panna cotta

10 minutes

Sumac pork belly with Flavourburst plums

Christmas recipes

Sumac pork belly with Flavourburst plums

1 hour 55 minutes

Starry soetkoekies

Biscuit recipes

Starry soetkoekies

10 minutes

Sweet potato brownie loaf

Berry recipes

Sweet potato brownie loaf

1 hour, 20 minutes

Rib-eye with anchovy salsa verde

Anchovy recipes

Rib-eye with anchovy salsa verde

1 1⁄2 hours, plus 30 minutes' resting time

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Rib-eye with anchovy salsa verde

By Abigail Donnelly

Serves 6 to 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 1⁄2 hours, plus 30 minutes' resting time

Ingredients

4 kg rib-eye roast, at room temperature
6 T olive oil
8 T red wine vinegar
1 lemon, juiced
30 g Italian parsley, roughly chopped
20 g coriander, roughly chopped
6 garlic cloves, finely chopped
100 g capers, roughly chopped
100 g anchovy fillets, roughly chopped

Method

Preheat the oven to 180°C. Rub the meat with the olive oil, salt and pepper.
Heat a large griddle pan over a high heat. Sear the meat until golden brown, then place into a deep roasting tray.
Roast for 1 1⁄2 hours, or until cooked to your liking. Wrap in foil and rest for 30 minutes.
Serve with the anchovy salsa verde.

Cook’s note: Always allow meat to rest to ensure it becomes juicy and tender.

Discover more roast recipes here.