Roast Bolar with Homemade Spice Rub
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Roast Bolar with Homemade Spice Rub

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We can’t think of a better family Sunday lunch or dinner than roast beef with all the trimmings -Yorkshire puddings, rich gravy and crispy roast potatoes.
<b>Prep:</b> 30 mins Prep: 30 mins
<b>Cook:</b> 40 mins Cook: 40 mins
Serves 6 Serves 6
Good source of iron Good source of iron
Low Sodium Low Sodium
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  • 1.2kg Quality Mark beef bolar

Spice mix

  • 1 teaspoon ground coriander
  • 1 teaspoon cumin
  • 1 teaspoon curry powder
  • 1 teaspoon sweet paprika
  • ½ teaspoon dried oregano
  • Good pinch dried red chilli flakes
  • 2 cloves garlic, crushed
  • ¼ cup oil
  • Juice of ½ lemon

Crispy roast potatoes

  • 1.5 kg floury potatoes, peeled and cut into halves
  • ¼ cup oil
  • 25g butter

To serve

  • Your choice of roast seasonal vegetables 
  • Gravy
  • Yorkshire Puddings (see tips for recipe)


Preheat the oven to 230°C.


Combine all the spice mix ingredients together in a small bowl. Rub over the beef roast and place on a wire tray on a baking dish. Reduce the oven temperature to 200°C and place in the oven to roast for 40-45 minutes for medium-rare beef.
Remove beef from the oven and place on a warmed plate, cover loosely with foil and a clean tea towel and leave to rest.

Crispy roast potatoes

Place potatoes in a saucepan of salted water and bring to the boil. Reduce the heat and allow to simmer for 5-8 minutes, just so they are slightly soft around the edges. Drain and place saucepan back over the heat. Shake saucepan to dry off potatoes. Score the surface of each with a fork to scruff them up.

Place oil and butter into a roasting dish and place in oven to heat. Add potatoes, tossing well so that every surface is covered. Roast for 45 minutes at least until thoroughly golden and crisp. Sprinkle with a little salt before serving.

To serve

Serve slices of beef with the potatoes, peas, gravy and Yorkshire puddings if you wish (see tips).
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving*

Serving size: 475g
Energy kJ (kcal) 2588 (618)
Protein (g) 46.6
Fat (g) 30.2
Saturated (g)
Carbohydrate (g) 39.1
Sugars (g)
Sodium (mg) 123
Iron (mg) 7.6
Zinc (mg) 11.4
Vitamin B12 (ug) 5.2
Vitamin D (ug) 0.039
Selenium (ug) 9.8
* Based on beef and potato ingredients, not including gravy and Yorkshire puddings.
  • Baste beef with meat juices once during roasting to keep succulent.
  • Use your favourite seasoning blend to add extra flavour to the beef roast or use some dukkah which you have mixed with a little oil to make a paste.
  • Yorkshire Puddings: Sift 1 cup flour and 1/2 teaspoon salt in a mixing jug and make a well in the centre. Add 2 eggs and lightly beat together, then gradually beat in 1/2 cup milk and 2 tablespoons cold water until a smooth batter is formed. Cover and set aside for at least 15 minutes. Place a 6-hole muffin tin in the oven to heat for 5 minutes then add a teaspoon of beef cooking fat to each hole and heat until fat is hot and smoking. Quickly pour the batter into the muffin holes and cook for 15-20 minutes until golden and well risen.
  • Beef is a winner all round - tasty, versatile and packed full of iron, zinc and protein for growing bodies.

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