A classic roast for Christmas makes perfect sense! Since your pièce de résistance is prepped ahead of time, you and your guests get to enjoy heaps of flavour with way less fuss! Recipes from Canopy Garden Dining, styling by Alvin Leow, coordinated by Radinka Tan.

Celebrate: Recipes for salad, roast and matcha cupcakes


Beef Tenderloin with Parmesan and Herbs

Serves 8

Stuffing

• 2 tbsps butter

• 1 cup fresh shiitake mushrooms, sliced

• ⅓ cup shallots, chopped

• 2 tbsps fresh parsley, roughly chopped

• 1 tbsp fresh rosemary, roughly chopped

• 1 tbsp fresh thyme, roughly chopped

• 2 cloves garlic, minced

• 120g prosciutto, cut into 6mm pieces

• 40g grated parmesan cheese

• Pinch of ground black pepper

Roast

• about 1.8kg centre-cut beef tenderloin

• Pinch of salt

• 3 tbsps olive oil

• 1 medium onion, cut into quarters

• 1 tbsp fresh rosemary leaves

• 1 tbsp fresh thyme leaves

• 4 cloves garlic

Wine sauce

• 1 tbsp tomato paste

• 120ml red cooking wine

• 3 cups beef stock

1. Preheat oven to 210 deg C. For stuffing: In a large skillet, melt butter over medium-high heat. Add mushrooms and shallots, cooking until shallots are tender. Stir in chopped parsley, rosemary and thyme, as well as minced garlic — cook and stir for 1 minute. Transfer shallot mixture to a medium bowl, stir in prosciutto and cheese. Season with pepper, to taste. Spread stuffing on a large plate or shallow baking pan — cool just until warm to the touch.

2. Trim fat from the meat. Make a lengthwise cut down the center of the meat, cutting almost, but not completely through, to the other side. Spread open the meat like a book. Sprinkle both sides generously with salt and additional pepper, pressing seasoning into meat.

3. Spoon stuffing evenly over cut surface of meat, then fold meat over stuffing to “close”. Use 100 per cent cotton kitchen string to tie the entire tenderloin closed at 5cm intervals.

4. Place a large roasting pan over two burners. Add oil to pan, then heat over medium-high heat. Add meat, cook about 4 minutes or until outside is brown, turning once to brown evenly. Remove pan from heat. Scatter chopped onion, rosemary, thyme and garlic cloves around meat.

5. Pop in oven to roast, uncovered, for 30 to 40 minutes or until an instant-read thermometer inserted into meat (not stuffing) registers 57 deg C for medium rare or 75 deg C for medium. Transfer meat to a cutting board. Cover with foil — let it “rest” for 15 minutes (temperature of the meat after standing should be 62 deg C for medium rare or 80 deg C for medium)

6. To make the wine sauce, place the used roasting pan over two burners. Add tomato paste, then cook over medium-high heat for a minute. Add wine, stirring to scrape up crusty brown bits. Stir in stock. Bring to a boil, then reduce heat. Boil gently, uncovered, for about 5 minutes or until sauce is reduced by about half and is slightly syrupy in texture. Season to taste with additional salt and pepper. Strain sauce into gravy dish.

7. Remove string from meat, then carve into 2.5cm-thick slices and serve with wine sauce.

Baked Baby Potatoes

Also serves 8
• 1kg baby potatoes, washed

• 20g fresh thyme leaves

• 250g melted butter

• Salt and pepper

1. Boil baby potatoes till cooked, approximately 10 minutes.

2. Strain the potatoes, leave to cool for 30minutes.

3. Halve potatoes, then toss with butter, thyme leaves and seasoning.

4. Bake in oven at 210 deg C until golden brown, around 10 minutes. Serve with roast beef.

See next page for a crisp, fresh salad to go with the roast!



Apple, Cranberry and Walnut Salad

Serves 2

Salad

• 400g mesclun salad greens

• 1 red apple

• 1 green apple

• 200g walnuts, roughly chopped

• 80g crumbled feta cheese

• 80g dried cranberries

Dressing

• 220ml apple juice

• 2 tbsps honey

• ½ tsp salt, scant

• ¼ tsp black pepper

• 50ml olive oil

1. Core and chop apples into 2.5cm chunks. Toss salad greens, apples, walnuts, feta cheese and dried cranberries together in a large bowl. You can prepare the greens beforehand and refrigerate them in a paper-towel-lined container, before combining with the fruit and cheese.

2. Whisk together all dressing ingredients, drizzle over salad and toss immediately before serving.

Next page: Dates make these cupcakes rich, and the match frosting is just the cherry on top!




Matcha Date Cupcakes

Makes 12

• 250g pitted dates

• 150ml water

• 3g baking soda

• 2 whole eggs

• 60g butter, melted

• 100g brown sugar

• 150g plain flour

• 2g baking powder

1. Cook the dates with water and baking soda until slightly softened. Set aside.

2. Mix eggs and melted butter in a large bowl.

3. Slowly add in all the dry ingredients and mix well.

4. Fill each cupcake liner with 80g of batter.

5. Preheat oven to 165 deg C and bake for 16 minutes.

Matcha Frosting

• 70g butter, room temperature

• 415g icing sugar

• 15g matcha powder

• 20ml milk

1. Sift icing sugar and matcha powder together in a stand mixer bowl.

2. Add butter to the mixture, whisk on low, then gradually increase the speed to 80
per cent.

3. Add 20ml of milk to loosen the frosting.

4. Transfer frosting into a piping bag (use a star tip) and pipe over cupcake,
as desired.