Modern Australian Sunday Roast Recipe | myfoodbook

Ingredients

• Pastry:
• 250g plain flour
• 90g caster sugar
• Pinch of salt
• 180g Western Star Chef’s choice Butter, cold and diced
• 1 egg yolk, lightly whisked with 3 tbsp water
• Filling:
• 230g flaked almonds
• 2 tbsp plain four
• 180g caster sugar, plus 1 tbsp extra to sprinkle
• 230g Western Star Chef’s Choice Butter, softened
• 4 eggs
• 2 beurre bosc pears, peeled, cored and sliced into 5mm slices lengthways
• Western Star Thickened Cream, whipped to serve
• 1 whole eye fillet (approx. 800g)
• 3 tbsp olive oil
• 2 tsp Dijon mustard
• 3 tbsp parsley leaves, finely chopped
• 2 cloves garlic, minced
• 250g Western Star Salted Butter, softened
• 400g parsnips, washed and tops trimmed
• 400g baby carrots, washed and tops trimmed
• 3 tbsp honey
• 75g Western Star Unsalted Butter
• 2 tbsp olive oil
• 2 tbsp tarragon leaves, chopped