Honey Garlic Roast with Garlic Potatoes and Glazed Carrots
Yield: 4
Ingredients
1 jar of honey-garlic sauce (341 mL or 1 1/3 cups)
4 pounds sirloin tip roast (68 oz or 1.8 kg)
2 pounds potatoes
4 whole garlic cloves, peeled
1 lb carrots
1/3 cup brown sugar, packed
1 cup water
2 tablespoons butter or margarine
1 tablespoon butter or olive oil (15 mL)
1/4 teaspoon dried sage leaves
1/4 teaspoon salt
1/4 teaspoon black or white pepper
1/2 cup light sour cream or buttermilk
Aluminum foil
Directions
The night before…Pour honey-garlic sauce into a large oven safe baking dish. Roll the roast all around so that the marinade is all over the sides. Stick a dinner fork in each end. Cover and refrigerate but keep flipping, using the forks, from time to time.
When you arrive home the next day…Set oven to 350 F (175 C).Remove forks and place a meat thermometer in the center of the roast. Put in oven. Set timer for two hours, checking the thermometer occasionally for desired wellness. Peel potatoes and cut in half. Place in large stovetop pot with 4 whole garlic cloves. Cover with cold water and bring to a boil. Reduce heat to a gentle boil and cook until potatoes are tender.
Meanwhile…Place peeled sliced carrots in stovetop pan, cooking with medium heat. Add to pan in this order: brown sugar, orange juice, butter, ginger and zest. Stir occasionally until hot and tender and glaze forms, approx 5 minutes.
When potatoes are tender, drain and mash along with garlic cloves using a potato masher or electric beaters.
Stir butter, sage, salt, pepper and sour cream into the remaining potatoes and return to low heat, stirring until warm.
When roast is almost done, take it out, wrap it in foil and let it rest for about 10 minutes before slicing.
Eggs Benedict Recipe
Ingredients (For 4 people)
4 fresh English muffins
8 rashers of back bacon
8 eggs
1 tsp of white vinegar
4 egg yolks
2 tbsp of lemon juice
9 oz (255 g) of butter
pinch of cayenne pepper
salt and pepper
To make a simple Hollandaise sauce:
Place the 4 egg yolks, lemon juice, cayenne pepper and the salt and pepper into a fairly large saucepan and with a hand whisk, whisk all the ingredients until they have blended together.
Cut the butter into small chunks and add to the saucepan.
Turn the heat on the cooker to medium and begin to whisk the ingredients. As the butter melts, make sure that you blend it thoroughly into the egg yolks. Continue to whisk vigorously until all of the butter has blended into the eggs.
If the sauce begins to separate, add 2 tsp of water to the sauce mixture and whisk briskly until the mixture has combined together to form a creamy sauce.
Once all of the butter has melted and a sauce has been formed, continue whisking until the sauce thickens to the desired consistency.
Add more salt and pepper if required.
Remove from the heat and keep the sauce warm before serving for up to 30 minutes.
Once the Hollandaise sauce has been prepared and set to one side, you can concentrate on the other ingredients.
The next step is to prepare the eggs and the ham, if possible simultaneously.
Preheat the grill to a moderate heat and cut the bacon or ham into circles that will just cover the base of the muffin.
At the same time start to poach the eggs (see our section on: How to poach an egg).
Place the bacon or ham under the grill and cook on both sides until browned. Keep warm if the eggs are still cooking.
When the eggs and the bacon are almost ready, tear the muffins in half with your hands, taking care to break them evenly and place them in the toaster or under the grill.
When the muffins have been lightly toasted, butter them generously and place in the middle of a warmed plate.
Remove the bacon from the grill and sit one circular piece on top of each half muffin.
Arrange the drained and trimmed poached egg on top of the bacon or ham and finally spoon the warmed Hollandaise sauce over the egg.
