When my mom said ‘Don’t do that, it’s my petter version’ I didn’t know what she meant exactly, only that it was A Very Bad Thing. When the term is spoken in a proper English accent, as opposed to the South African one, it comes out differently and one understands that pet aversion means 1. (usually followed by to or for) extreme dislike or disinclination; repugnance
2. a person or thing that arouses this: he is my pet aversion
In other words, the thing one loathes most, your favourite hate.
My mother had many pet aversions, and this I have inherited from her, but – if I have an ultimate PET aversion – I cannot stand a tepid bath. I like to scald myself to the shade of lobster at the end of each day; it is the indulgence I would choose above all others. Alas, these fragrant boilings have become a rare occurrence of late. A teenager in the house makes for a very cool geyser.
Last night I ran my bath, added a handful of herbal salts and went to pour myself a glass of wine to enjoy during my soak. Too late, I heard the sound of the door closing; she had stolen the bathroom! I listened woefully as the hot water was repeatedly topped up and I turned back to my kitchen to address another petter version: a fridge emptied by my insatiable gannet-child.
While I should have punished her with Oliver Twist’s pease pudding (a boiled vegetable product, which mainly consists of split yellow or Carlin peas) and saveloys (pork brain sausages), I gave in and made a roasted sirloin, which is handy to have in the fridge for emergency sandwiches.
This was my recipe in the First Sighting August newsletter, please click here if you want to subscribe to future email copies of the newsletter.
Shiraz is the perfect partner for roast beef and this pistachio-crusted roasted sirloin does more than hold its own when paired with First Sighting Shiraz.
PISTACHIO-CRUSTED ROASTED SIRLOIN
Get your butcher to cut you a sirloin roast that has a good amount of fat marbling, you don’t want to end up with a dry piece of meat. 1kg should feed four people as a main course. This recipe would also work with a rib roast.
For the crust:
2 Tablespoons each: pistachio nuts and breadcrumbs
1 Tablespoon Shiraz salt (available at most good food stores and delis)
2 teaspoons each: crushed garlic, ginger and chilli
1 Tablespoon French mustard
1 Tablespoon olive oil
Using a stick blender, blitz the above ingredients into a stiff paste.
Pat the meat dry of any blood and coat the top, fatty side of the meat with the paste to form a cover.
Place under a hot grill until the crust just begins to crisp.
Reduce heat to 180C and roast until desired level of doneness; rare is the way to go, but leave for longer if you prefer medium or well done.
Leave to stand in juices for 5 – 10 minutes before serving.
Serve – on pieces of crust – with potatoes in any form: roasted, fried, baked or mashed and gently steamed, crunchy seasonal vegetables or a side salad.