Black Angus topside roast, rubbed with EVOo and some spice rub (c/- Cshenk),
then the fatty top part smothered in a mix of wholegrain and dijon mustard,
cooked in the benchtop (I wanna be a Flavourwave when I blow up..) convection
oven.

Potatoes peeled, rubbed with oil and juice left over from my oven roasted
roma tomatos, and some Jap Pumkin just chopped into large chuncks and thrown
in with no oil etc.

Meat came out medium rare, juicy, and tender.

Also had lightly steamed cauliflower florets, and home grown carrots cut into
chunks.


--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?