Best Mccartney Roasts Recipes

Sunday Rib Roast image

Yield Makes 4 to 6 servings

Number Of Ingredients 8

1 (2-rib) tied prime beef rib roast (from small end; about 4 1/2 lb trimmed)
1 1/2 tablespoons kosher salt
1 teaspoon black pepper
2 tablespoons all-purpose flour
1 1/2 tablespoons English dry mustard (preferably Colman's)
Accompaniment: onion gravy
Special Equipment
an instant-read thermometer

Steps:

Put oven rack in lower third of oven and preheat oven to 450°F.
Put beef, fat side up, in a small roasting pan and sprinkle all over with salt and pepper. Stir together flour and dry mustard, then pat onto top and sides of roast to form a thick coating.
Roast beef 20 minutes. Reduce oven temperature to 350°F and roast until thermometer inserted into center of meat registers 115°F, about 1 1/4 hours more. Transfer beef to a cutting board and let stand, uncovered, 25 minutes. Meat will eventually reach 125°F (medium-rare).

Spicy Yummy Rice Noodles image

Provided by Mary McCartney

Categories main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 13

7 ounces flat rice noodles
3 tablespoons toasted sesame oil
1 red onion, peeled, halved and thinly sliced
1 red bell pepper, deseeded and thinly sliced
12 ounces broccoli, broken into small florets and thinly sliced
2 tablespoons tamari (for gluten free) or soy sauce
2 tablespoons chili jam or sweet chili sauce
1/2 cup coconut milk
3 tablespoons crunchy peanut butter
1 1/4 cups hot vegetable stock (store-bought or 1/2 tablespoon vegetable bouillon mixed with 1 1/4 cups boiling water)
2 medium carrots, peeled and sliced into long ribbons using a vegetable peeler
Handful toasted peanuts, roughly chopped, to garnish (see Cook's Note)
Handful of cilantro leaves, to garnish

Steps:

Place the rice noodles in a large bowl and cover with boiling water. Leave them to soak according to the packet instructions, but a couple of minutes before the time is up check and drain them, as you want them slightly under cooked and still have a bite as they will finish cooking in the sauce.
To cook the vegetables, heat 2 tablespoons of the sesame oil in a wok (or use a large saute pan with deep sides or big saucepan). Add the onion and cook for a couple of minutes until just starting to soften then add the red bell pepper and broccoli. Stir well and leave to cook for about 3 minutes on a medium to high heat.
Meanwhile put the remaining 1 tablespoon sesame oil, the tamari, chili jam, coconut milk, peanut butter and vegetable stock into a measuring cup and stir together until totally combined - the hot stock helps to soften the peanut butter, so it mixes together more easily.
Pour the sauce into the wok with the vegetables and bring to a gentle simmer. Add the carrot ribbons and toss to combine. Be careful not to overcook the vegetables - they should be just cooked.
Drain the noodles in a colander, shake well to get rid of any excess water and add to the wok with the vegetables and sauce. Gently mix everything together making sure the noodles are well coated in the sauce.
Divide between bowls or tip onto a large serving platter and garnish with toasted, chopped peanuts and fresh cilantro leaves.

Rosemary Roasted Potatoes and Parsnips image

Provided by Food Network

Categories side-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 8

2 1/2 pounds potatoes, such as Yukon gold, peeled and cut into even chunks
3 medium sweet potatoes, peeled and cut into chunks
2 medium parsnips, trimmed and cut into chunks
Large pinch of flaky sea salt, plus more for the water
3 tablespoons vegetable oil
Freshly ground black pepper, to taste
3 to 4 rosemary sprigs
1 bulb garlic, cut in half crosswise

Steps:

Preheat your oven to 350 degrees F (180 degrees C/Gas mark 4).
Put the potatoes, sweet potatoes and parsnips into a large pot of cold salted water. Bring to a boil, then turn the heat down to a gentle simmer. Cook for 5 minutes and then drain in a colander. (If you are preparing ahead of time, you can now set the vegetables aside, or keep them in the fridge until you are ready to roast.)
Pour the vegetable oil into a large roasting pan and heat it in the oven for 5 minutes. Add the vegetables to the hot oil and toss to coat. Sprinkle with the salt and pepper and add the rosemary sprigs. Carefully toss again.
Pop the vegetables in the oven and roast for 30 minutes. Turn the vegetables and add the garlic, then roast until the vegetables are crispy and golden on the outside, about 30 minutes more.

Sage and Onion

Provided by Mary McCartney

Yield Serves 4

Number Of Ingredients 12

3 tablespoons light olive oil
2 medium onions, finely chopped
2 stalks celery, finely chopped
1/3 cup pine nuts, lightly toasted in a frying pan (no oil needed)
1/3 cup walnut halves, chopped
3/4 cup chestnuts, peeled, cooked, and chopped
3 tablespoons fresh sage, chopped
3 veggie burgers, cooked and crumbled
1 1/4 cups dried breadcrumbs
3/4 cup vegetable stock
3 large, free-range eggs, beaten
sea salt and black pepper, to taste

Steps:

Preheat the oven to 375°F. Line a 9 inch loaf pan (about 4 inches deep) with parchment paper.
In a large frying pan over medium heat, heat the olive oil and gently saute the chopped onions and celery for about 5-10 minutes. Stir in the pine nuts, walnuts, chestnuts, chopped sage, and the crumbled veggie burgers. Saute for a minute or two until heated through. Now add the breadcrumbs and cook for another 8-10 minutes.
Stir in the vegetable stock and cook for a couple of minutes. Transfer the mixture to a large mixing bowl and let cool for a couple of minutes. Then stir in the beaten eggs, season with salt and plenty of black pepper, and mix together well.
Spoon the mixture into the lined loaf pan and press it down evenly. Bake the terrine in the middle of the oven for 30 minutes. Remove it from the oven and turn it upside down onto a non-stick baking sheet, peeling away the parchment. Put it back in the oven to bake for 30 more minutes, until the outside is crisp and golden. Slice and serve.