Monday, May 23, 2011

Raspberry Roast

A light roast that says, spring is here! Let's all get twitterpated!

If you're feeling like mashed potatoes just won't do the trick tonight then try this nice potato gratin ; parboiled sliced potatoes, cheese, cream, white wine, nutmeg.

Raspberry Roast Sauce
1/4 cup black raspberry preserves
1/4 cup red raspberry preserves
1/4 cup honey
1/8 cup soy sauce
1/8 cup worcestershire sauce
1/4 cup wine/grape juice
1/2 tsp ginger

Preheat oven to 400°F (200°C) reduce to 325°F (160°C) when putting the roast in fat side up smothered in sauce. Cook 25 minutes for each pound (500g).

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