5 July 2010
NATIONAL ROAST DAY
It’s a sassy idea: Selaks National Roast Day on Sunday 1 August coming up soon. I attended a Celebrity Roast lunch at Cibo last week to kick it off where Kerre Woodham had everyone in stitches with her witty repartee. In 25 years of food writing I have never seen so many media show up, and absolutely everyone who could possibly matter turned out for Kate Fay’s great food, matched to some exciting Selak’s wine. My favourite dish? The tender roasted beef fillet from Silver Fern Farms served with beetroot and a green horseradish sauce (pic), matched to Selak’s Pinot Noir.
I will be roasting a fabulous T-Bone standing rib roast with all the trimmings on the eve of National Roast day as I have already invited visitors for dinner that night. So it will be roast leftovers on the actual day, Sunday August 1 if there is anything over.
I wrote a quiz for the guests at the Cibo Roast lunch which is below. Send your answers to me via email and see if you can beat the foodies. (The best mark was a mere 8/10 from the table that included Claire Aldous from Dish and Vic Williams.) A bottle of Selaks wine for the first 100% score I receive.
- What is the name of the machine that roasts meat and poultry while turning on a spit directly over heat?
- Which New York food writer wrote the book ‘Roasting – a Simple Art’?
- What is the name of the tasty baked egg batter that is the usual accompaniment to Roast beef?
- What fruit is most commonly cooked and puréed to match roast pork?
- What is a Crown Roast?
- Name the sauce that is most often called for to match Roast Lamb?
- Which country would you be Likely to be eating in if you were served skirlie with your Roast pheasant?
- Which King said this about his roast “I will knight it and then it will be Sir Loin”? And what animal was the meat from?
- Which roast meat would you be most likely to serve mustard with?
- What herb do the French use when they roast chicken?