Prep:  50 minutes
Cook:  2 hours
Serves:  6
Average: 4.3 (10 votes)
Recipe by: Western Star
If you’re searching for a way to spice up the traditional Sunday Roast then look no further than this collection of delicious recipes, curated for a perfect Sunday night dinner.

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Modern Australian Sunday Roast
Golden Pear Frangipane Tart with Quick Pastry
Whole Roasted Eye Fillet with Mustard, Parsley and Garlic Butter
Tarragon and Honey Parsnips and Carrots
Golden Pear Frangipane Tart with Quick Pastry
  1. Preheat oven to 200°C
  2. Place the flour, sugar, salt and butter into the base of a food processor and blitz until mixture resembles coarse breadcrumbs. Add the egg and blitz until mixture comes together and forms a dough. Shape into a disc, cover in plastic wrap and refrigerate for 30 minutes
  3. Once chilled, roll dough into a circle about 3-5mm thick. Lay over a 23cm fluted tart tin with a removable base. Press gently to fit tart tin. Trim any excess pastry. Refrigerate for a further 30 minutes. Once chilled bake in preheated oven for 15 minutes or until slightly golden. Set aside to cool and turn down the heat of the oven to 180°C
  4. Meanwhile to make filling place the almonds, flour and sugar into the food processor and blitz until it resembles a powder. Add butter and blitz again until combined. Add the eggs and process for 2 minutes until creamy
  5. Transfer mixture into tart shell and smooth over with a spatula. Arrange the pear on top of frangipane filling. Sprinkle over extra caster sugar
  6. Bake for 30-35 minutes or until firm and golden. Remove from oven and allow to cool before removing from the tart tin. Serve alongside freshly whipped cream
Tips & Hints:
  • Try using other fruits instead of pear such as apple, nectarine and peach.
  • Serve with extra thickened cream, whipped and a generous handful of seasonal berries.
Whole Roasted Eye Fillet with Mustard, Parsley and Garlic Butter
  1. Preheat oven to 180°C
  2. Place mustard, parsley, garlic and butter into a medium size bowl and mix well until combined. Shape into a sausage shape and wrap in baking paper twisting the ends of the paper to seal. Refrigerate for 30 minutes
  3. Season the eye fillet generously with salt and pepper and drizzle with olive oil. Heat a large heavy based pan on high heat. When hot add the fillet and sear until brown on all sides
  4. Place beef onto a large heavy based baking tray and place into the oven for 15 minutes for medium rare (or longer depending on your cooking preference). Remove from the oven, add a few knobs of flavoured butter over the fillet and allow to melt while resting for 8 minutes before slicing into thick slices. Serve hot alongside extra butter
Tips & Hints:
  • Any remaining butter can be stored up to a week in the fridge.
  • Serve with warm seasonal vegetables.
Tarragon and Honey Parsnips and Carrots
  1. Preheat oven to 200°C
  2. Quarter the parsnips (and any larger baby carrots) lengthways. Place parsnips and carrots into a large saucepan covered with salted water. Place over medium-high heat and bring to the boil. Continue to boil for 5 minutes and then drain well allowing vegetables to steam dry
  3. Place into a large oven tray with oil and butter, season well with salt and pepper and toss together to coat. Place into the oven and roast for 20 minutes. Remove from the oven add honey and tarragon and toss to coat. Return to oven to cook for a further 20 minutes or until tender and golden. Serve immediately
Tips & Hints:
  • Substitute the honey for maple syrup for another delicious twist.
FacebookPintrestX (Twitter)Google ClassroomShare via Email