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With crispy Royal blue potato chips and tomato relish
Ingredients
750gm to 1kg pre marinated Scotch fillet roast from Creative Meats
2 tbsp olive oil
Method
Pre heat your BBQ on all 4 burners for 5 minutes on pull heat and lid closed. Your dome temperature should be around 220c +.
Rub in olive oil all over the Scotch fillet. Check that the BBQ is really hot! Sear the roast on direct heat on all sides for 5 minutes or so. Now, shut down the 2 open char grill areas to º or low to medium heat, and then lower the heat on the hot plates too ƒ¶. Move the roast to the open section, close the lid and away it goes. Turn the roast every 15 minutes or any time you see the juices rising from the roast. Allow the meat to rest before carving.
Serve with Crispy Royal Blue potato and tomato relish.
Crispy Royal Blue Potato chips
Oven temp: 220c for 20 minute Fan on
Ingredients
500gm royal blue potato
3 tbsp olive oil
Glad baking paper lined sheet-baking trays
Salt, pepper chopped chives to garnish
Method
Prick the skin of the potatoes with your fingernails or a fork. Zap the potato in a microwave for 5 minutes on high heat and allow them to cool down before wedging. Once wedged toss them in olive oil then tray then seasoned wedges on prepped baking tray and bake for 20 minutes or until golden brown and crispy. Sprinkle with seasoning and chopped chives.
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