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Grand Final Entertaining
Who needs tickets to the Grand Final, when you can enjoy it from the comfort of your home? When a big game is on, you gotta keep your energy levels up. We’ve got the perfect recipes for you to keep a crown well-fed while they get swept up in the action. We'll help you ensure it's a game to remember… even if your food is the only winner on the day.
Roast Beef and Sides
Ingredients :
serves 6-8
Cooking notes:
serves 6-8
- 1kg blade roast beef
- 3 cloves garlic
- 2 tsp garlic powder
- 2 brown onions
- 1 tbsp balsamic vinegar
- 2 tsp brown sugar
- 1 bunch broccolini
- 300g Brussels sprouts
- 2 tbsp butter
- Damper Rolls (or bread rolls of choice)
To Serve:
-
Pickles
-
Horseradish cream
-
English Mustard
- Crisps
Method
- Remove beef from fridge. Cut 1 garlic clove into wedges. Make small incisions in beef and insert garlic wedges. Season well with salt, garlic powder and pepper. Leave to sit to bring up to room temperature.
- Preheat oven to 160ºC. Place beef, fat cap side up, on an oven tray and roast for 30-40 minutes until cooked to your liking or until beef reaches an internal temperature of 60°C for rare, 65-70°C for medium, 75°C for well done.
- Allow beef to rest for 10-15 minutes before slicing.
- For caramelised onions; heat a frypan over medium-high heat with oil. Slice and add onion. Cook for 5 minutes until softened. Stir in vinegar and sugar. Cook for a further 5-7 minutes until caramelised. Remove from pan and set aside.
- Crush remaining garlic cloves, trim and halve broccolini, and halve Brussels sprouts.
- Wipe the frypan clean and reheat over medium-high heat with oil. Add sprouts and 1/4 cup water. Cover and cook for 3 minutes. Remove the lid, and add butter, broccolini and garlic. Sauté for 5 minutes until sprouts and broccolini are browned.
- Arrange sliced roast beef, sauteed greens, caramelised onions, bread rolls, pickles, horseradish cream, mustard and crisps on a large platter or serving board.
- If preferred, switch the condiments up; gravy, BBQ sauce, aioli, and chimichurri all work well.
- This platter is simple to build on to serve more or fewer guests. Get a larger or smaller piece of beef, add extra buns or sides, or serve some crackers and dip first!
Want to make this at home? We used Mondo Butcher & Grocer Beef Blade Roast, Proper Crisps Cider Vinegar & Sea Salt and Community Co Crinkle Cut Gherkins from the Dinner Twist Marketplace.
Mexican Roast Chicken
Ingredients :
serves 6-8
Cooking notes:
serves 6-8
- 1 brown onion
- 2 garlic cloves
- 1 orange (juice)
- 1 lime (zest and juice)
- 1 tbsp tomato paste
- 2 tsp chipotle powder
- 3 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp dried oregano
- 2 packets coriander (20g-30g in total)
- 2 tbsp olive oil
- 6 Chicken Marylands
Street Corn and Sauce
- 4 corn cobs
- 200g aioli
- 1 tsp smoked paprika
- 1 lime
- 100g feta cheese
To Serve
- 2 avocados
- 1 jalapeño
- 1 lime
- corn or wheat tortillas
Method
- To make the marinade add roughly chopped onion, coriander roots and stems (reserve leaves for serving), garlic cloves, orange juice, lime zest and juice, tomato paste, chipotle powder, cumin, coriander, oregano and olive oil to a blender and process until a smooth paste forms. Add 1-2 tbsp water if necessary to loosen.
- Slash chicken in 3-4 places and season with salt. Place in a large oven dish and coat well with marinade. Refrigerate for 4 - 24 hours to marinate.
- Set oven to 220ºC. Transfer chicken and marinade to a lined oven dish. Roast for 30-40 minutes, or until chicken is golden and cooked through.
- Prepare the corn by peeling the husks back (without detaching them from the bottom) and removing all of the silk. Replace the husks.
- Drizzle corn with oil and place on an oven tray. Roast for 10-15 minutes until tender.
- Add aioli, paprika, lime zest and juice to a bowl. Mix to combine.
- Prepare tortillas according to packet instructions, slice avocados and jalapeño, and wedge lime.
- To serve, arrange roasted chicken on a platter with corn cobs. crumble feta cheese over corn. Serve with paprika aioli, avocado and tortillas. Garnish with reserved coriander leaves and jalapeño.
- Substitute chipotle powder with smoked paprika, cayenne pepper, ground chilli powder or Mexican spice mix.
- A great way to tell if chicken is cooked is to poke the tip of a thin, sharp knife into a thick part of the meat. If the liquid comes out mostly clear, the chicken is cooked. If not, return to the oven to continue cooking.
Want to make this at home? We used Liberty Free-Range Chicken Marylands, Limes and Corn Cobs from the Dinner Twist Marketplace.
