Main - Spoon roast recipe food network

Author: Mavis Pritchett

This is an epic nut roast, packed with nuts, fruit, spices and loads of veg, served with a spicy tomato sauce Spoon Roast is a classic roast beef, made with a simple rub and served with a tasty horseradish cream sauce. Steamed non-glutinous half-moon rice cake filled with sesame seeds, honey, and brown sugar.

Incredible nut roast
Spoon Roast with Horseradish Cream
Spoon Rolls
Songpyeon (Half-Moon Rice Cakes)
How do you cook a spoon roast in the oven?
What is a spoon roast of beef?
How to cook spruce roast in oven?
What do you serve with spoon roast?

Incredible nut roast

This is an epic nut roast, packed with nuts, fruit, spices and loads of veg, served with a spicy tomato sauce
Total time: 130 minutes
Yields: 8 servings
Cuisine: https://schema.org/VegetarianDiet
Number of ingredients: 27

Ingredients:

40 g unsalted butter plus extra for greasing
100 g quinoa
150 g onion squash
1 onion
2 cloves of garlic
2 sticks of celery
olive oil
200 g tinned or vac-packed chestnuts
2 sprigs of fresh rosemary
½ teaspoon cayenne pepper
1 pinch of sweet smoked paprika
1 teaspoon dried oregano
2 large field mushrooms
1 lemon
60 g fresh breadcrumbs
80 g dried cranberries
100 g dried apricots
100 g mixed nuts such as walnuts, cashews, hazelnuts and brazil nuts
4 large free-range eggs
40 g mature Cheddar cheese
2 fresh red chillies
1 stick of cinnamon
2 cloves of garlic
1 small onion
½ bunch of fresh thyme (15g)
2 x 400 g tins of quality plum tomatoes
1 tablespoon balsamic vinegar

Nutrition:

How to cook:

{'@type': 'HowToStep', 'text': 'Preheat the oven to 180ºC/350ºF/gas 4. Grease a 1-litre loaf tin with a little butter, then line with greaseproof paper.\r\n\r\nCook the quinoa according to the packet instructions, then set aside to cool. \r\n\r\nHalve the squash, scoop out the seeds, then chop the flesh into rough 1cm chunks (you don’t need to peel the skin). Peel and roughly chop the onion. Peel and finely slice the garlic, then trim and roughly chop the celery.\r\n\r\nDrizzle 2 tablespoons of olive oil into a large frying pan over a medium heat, then add the chopped vegetables and crumble in the chestnuts. Pick in the rosemary leaves, discarding the stalks, then toss well. \r\n\r\nAdd the cayenne, paprika and oregano. Season with sea salt and black pepper, stir well, then reduce the heat to medium-low. Cook for around 15 minutes, or until softened slightly. \r\n\r\nMeanwhile, roughly chop the mushrooms, then add to the pan for the final 5 minutes of cooking.\r\n\r\nRemove the pan from the heat, stir in the butter and grate in half the lemon zest. Transfer the mixture to a large bowl, then stir in the cooled quinoa, breadcrumbs, dried fruit and nuts (feel free to bash up some of the larger nuts if you prefer a less chunky consistency). \r\n\r\nCrack in the eggs, then stir well to combine. Pop the mixture into the prepared loaf tin, then place in the hot oven for 45 to 50 minutes, or until cooked through and set.\r\n\r\nWhen there’s about 30 minutes to go, make the salsa rossa. Place a roasting tray on the hob over a medium-low heat. Prick the chillies and add to the tray with a lug of olive oil and the cinnamon. \r\n\r\nPeel and finely slice the garlic, peel and slice the onion into 8 wedges, then add them to the tray. Pick in most of the thyme leaves (save a few sprigs to one side).\r\n\r\nPour in the plum tomatoes and 1 tin’s worth of water, then stir well, breaking up the tomatoes with the back of a spoon. Season with salt and stir in the balsamic vinegar, then bring to the boil. Reduce the heat and simmer for around 20 minutes, or until thickened and reduced. \r\n\r\nOnce the salsa is ready, take 1 chilli out of the tray, then carefully halve, deseed and roughly chop it before returning it to the tray. Loosen the salsa with a splash of water, if needed, then pick out the extra chilli and cinnamon stick and put to one side. \r\n\r\nRemove the nut roast from the oven, then carefully turn it out, peeling away the greaseproof paper. Pop the nut roast into the tray and grate over the cheese. Place the cinnamon stick, chilli and reserved thyme sprigs on top.\r\n\r\nReturn it to the oven for 10 to 15 minutes, or until bubbling and golden. Delicious served with mashed potato and seasonal greens. \r\n\r\n\r\n'}

Notes: Beef sirloin spoon roast recipe, Pot Roast With Onions. 1/4 teaspoon pepper, 4 to 5 pound beef sirloin tip roast, 3 tbsp. salad oil, 1 (28 ounce.

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spoon roast with horseradish cream songpyeon half-moon rice cakes spoon roast recipe food network

Spoon Roast with Horseradish Cream

Spoon Roast is a classic roast beef, made with a simple rub and served with a tasty horseradish cream sauce.
Provided by: Cooking Chat
Total time: 100 minutes
Cook time: 90 minutes
Prep time: 10 minutes
Yields: 9 servings
Cuisine: American
Number of ingredients: 7

Ingredients:

1 medium sirloin roast (ours was about 4 lbs)
1 tbsp garlic powder
1 tbsp salt
½ tbsp dried rosemary
2 tbsp chopped horseradish
1 cup whipping cream
½ tsp mustard (Dijon or basic yellow mustard)

Nutrition:

How to cook:

Make the rub by combining the garlic powder, salt and rosemary in a bowl.
Spread the rub over the beef, patting it into the meat. Let the beef sit at room temperature for 10 minutes to let the flavors absorb.
Place the spoon roast into a roasting pan, and then put it into a cold oven. Turn the oven up to 450 degrees (conventional setting), cook for 10 minutes after it has reached 450.
Lower the heat to 325 degrees. For medium rare, cook at that temperature 12 to 15 minutes for every pound of meat. In other words, for a 4 lb roast, the cooking time range will be 48 to 60 minutes after reducing the temperature. See notes for more information on cooking time and doneness.
Check for doneness toward the end of the projected cooking time. When almost done cooking to your taste, remove from oven. Tent loosely with foil to let it rest.
Make the cream by whipping the cream together with the horseradish and mustard.
Slice the beef thinly, then serve with the cream and a good red wine!!

Notes: Best 5 Roast Beef Recipes, HERBCRUSTEDROAST BEEF WITH HORSERADISH CREAMSunny AndersonCooking For Real/Spring Forward, Fall BackFood NetworkBoneless Beef Eye Round Roast, Pepper, Vegetable Oil, …

Spoon Rolls

Provided by: Food Network
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 0 servings
Number of ingredients: 7

Ingredients:

1/4 ounce (1 packet) dry active yeast
2 cups warm (37°C) water
1 1/2 sticks (3/4 cup) butter, melted, plus more to grease pans
1/4 cup sugar
1 large egg
4 cups self-rising flour
Special equipment: mini muffin tins

How to cook:

1. Dissolve the yeast in the warm water. Mix the butter and sugar with an electric mixer. Beat in the egg. Add the yeast and mix well. Gradually stir in the flour until smooth. Pour into a greased, airtight bowl. Store tightly covered in the refrigerator overnight.
2. The next day, preheat the oven to 180°C. Grease miniature muffin tins.
3. Spoon the dough into the muffin tins and bake the rolls until browned, 18 to 20 minutes.
Recipe adapted from Home Cooking with Trisha Yearwood (c) Clarkson Potter 2010

Notes: SPOON ROAST RECIPE RECIPES All You Need is Food, Rub minced garlic, paprika, salt, and ground black pepper over the entire roast. Set aside until roast comes to room temperature, 15 to 30 minutes. Preheat oven to …

Songpyeon (Half-Moon Rice Cakes)

Steamed non-glutinous half-moon rice cake filled with sesame seeds, honey, and brown sugar. A modern take on a traditional Chuseok celebration recipe.
Provided by: Yvette Chau
Total time: 75 minutes
Cook time: 30 minutes
Prep time: 45 minutes
Yields: 15 servings
Number of ingredients: 9

Ingredients:

Nutrition:

How to cook:

For the White Dough:.
Add 1 cup of non-glutinous rice flour into a clean large mixing bowl.
Add 3 tablespoons of hot water.
Mix with spoon and once cool, knead with your hands.
Form into a ball once it becomes a Play-Doh-like consistency.
Tightly cover the dough in plastic wrap and set aside.
For the Pink Dough:.
Add 1 cup of non-glutinous rice flour into a clean large mixing bowl.
Boil 1 cup of strawberries, add 1 tablespoon of water and mash.
Strain strawberries and collect juice.
Add 3 tablespoons of hot strawberry juice to bowl.
Mix with spoon and once cool, knead with your hands.
Form into a ball once it becomes a Play-Doh-like consistency.
Tightly cover the dough in plastic wrap and set aside.
For the Green Dough:.
Add 1 cup of non-glutinous rice flour into a clean large mixing bowl.
Add 1/4 teaspoon of matcha powder.
Add 3 tablespoons of hot water.
Mix with spoon and once cool, knead with your hands.
Form into a ball once it becomes a Play-Doh-like consistency.
Tightly cover the dough in plastic wrap and set aside.
For the Filling:.
Grind 2 tablespoons of roasted sesame seeds and add to a bowl (alternative: pine nuts).
Add 1 1/2 tablespoons of honey to sesame seeds.
Add 1/2 tablespoon of brown sugar to filling mixture.
Unwrap dough and tear off enough for a 1-1.5 inch ball.
Roll into a ball, create a large well with thumb and flatten edges with fingers.
Place 1/2 teaspoon of filling mixture into the well.
Pinch edges upwards sealing into a crescent shape.
Repeat to use most of the white dough, leaving a small amount to decorate with.
Repeat with pink and green dough, leave a small amount of each color to decorate.
(optional) Create small flower petals and add on top.
Steam on a bed of pine needles and cotton steamer cloth for 30 minutes on medium heat.
Turn off heat and let sit for a few minutes.
Uncover and plate.
Brush lightly with sesame oil.

Notes: How to Cook Oven Spoon Roasts, Preheat the oven to 225 degrees Fahrenheit, and line a roasting pan with foil. Cut roast lengthwise into two equal pieces. Heat a skillet and brown the …