Mediterranean Baked Sweet Potatoes & Juicy Roast Beef

Mediterranean Baked Sweet Potatoes

Ingredients

  • 4 medium (~1/3 lb each) sweet potatoes

  • 1 15-ounce can chickpeas (rinsed and drained)

  • 1/2 tbs olive oil

  • 1/2 tsp each cumin, coriander, cinnamon, smoked paprika

  • 1 pinch sea salt or lemon juice 

Garlic Herb Sauce

  • 1/4 cup hummus 

  • 1/2 medium lemon, juiced (1/2 lemon yields ~1 tbs juice)

  • 3/4 – 1 tsp dried dill (or sub 2-3 tsp fresh per 3/4-1 tsp dried)

  • 4 cloves garlic, minced (3 cloves yield ~1 1/2 tbs)

  • Water or unsweetened almond milk (to thin)

  • Sea salt to taste

Toppings (optional)

  • 1/4 cup cherry tomatoes (diced)

  • 1/4 cup chopped parsley (minced)

  • 4 tbs finely chopped red onion

  • 2 tbs lemon juice

  • Chili garlic sauce

Instructions

  1. Preheat oven to 400 degrees F (204 C) and line a large baking sheet with foil.

  2. Rinse and scrub potatoes and cut in half length wise. This will speed cooking time. Otherwise leave whole and bake longer (approximately double the time (45 min – 1 hour).

  3. Toss rinsed and drained chickpeas with olive oil and spices and place on a foil-lined pan.

  4. Rub the sweet potatoes with a bit of olive oil and place face down on the same baking sheet.

  5. While the sweet potatoes and chickpeas are roasting, prepare your sauce by adding all ingredients to a mixing bowl and whisking to combine, only adding enough water or almond milk to thin so it’s pourable. Taste and adjust seasonings as needed. 

  6. NOTE: If you don’t have hummus, tahini will make a great base substitution for the sauce – just adjust the seasonings to accommodate the lack of flavor tahini provides.

  7. Also prepare the parsley-tomato topping by tossing tomato, parsley, and red onion (optional) with lemon juice and set aside to marinate.

  8. Once sweet potatoes are fork tender and the chickpeas are golden brown – roughly 25 minutes – remove from oven.

  9. For serving, flip potatoes flesh-side up and smash down the insides a little bit. Then top with chickpeas, garlic herb sauce, parsley-tomato salad, and chili garlic sauce (optional). Serve immediately.

*In flyer December 10 - 16, 2023
Recipe and photo credit: Minimalist Baker

Juicy Roast Beef

Ingredients

  • 8 5 lb standing rib roast 

  • 1 onion , unpeeled, quartered (brown, yellow, white)

  • 1 head of garlic , unpeeled, halved horizontally

  • 6 sprigs thyme

  • 3 sprigs rosemary

GARLIC HERB BUTTER

  • 10 tbs unsalted butter , softened

  • 7 garlic cloves, minced

  • 3 tsp finely chopped fresh rosemary (or 1 tsp dried)

  • 3 tsp finely chopped fresh thyme (or 1 tsp dried)

  • 2 tsp salt

  • 1 tsp black pepper

RED WINE SAUCE

  • 1 1/2 cups beef broth/stock 

  • 2 1/2 cups dry red wine 

  • 1 tbs cornflour/cornstarch

Instructions

PREPARE BEEF

  1. Bring Beef to room temp: Take beef out of the fridge 3 – 4 hours before cooking to bring to room temp (key tip for even cooking). Pat dry with paper towel.

  2. Preheat oven to 240°C/460°F (220°C fan). Adjust shelf so beef will be sitting in the middle of the oven.

  3. Garlic Herb Butter: Mix together.

  4. Roasting bed: Place onion, garlic and herbs in a heavy based oven a roasting pan.

  5. Slather 1: Spread a thin layer of butter on the underside of the beef. Place beef on onion etc, butter side down. Spread about 2/3 of the butter on the top and sides (reserve some for Slather 2).

  6. Hot oven: Roast 20 minutes.

  7. Slather 2: Remove, spread over remaining butter. Turn oven down to 120°C/250°F.

  8. Slow roast: Roast for a further 1 1/2 hours, basting every 20 minutes with the juices in the pan, until the internal temperature is 50°C/122°F in the centre. 

  9. Rest: Transfer beef to plate. Cover loosely with foil and rest for 20 – 30 minutes. Internal temperature will rise to 54°C/129°F. Slice beef and serve with Sauce! 

RED WINE SAUCE

  1. Place skillet with onion and garlic left in it on the stove over high heat. Add wine and beef stock, rapidly simmer for 12 minutes until it reduces by 2/3 or so, down to 1 1/2 cups or liquid.

  2. Lower heat to medium. Mix cornflour with 2 tbs water. Drizzle in half and stir. Sauce will thicken in 1 minute or so. Add more cornflour water mixture if you want it thicker.

  3. Strain into gravy boat.

*In flyer December 10 - 16, 2023
Recipe and photo credit: Recipe Tin Eats

Annah Kassen