roast three times neck

Name: roast three times neck
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 3 released neck roast (à approx. 1 kg); 7-10 Tbsp Salt; 1 TABLESPOON Honey; 1 TABLESPOON Tomato ketchup; 2 TABLESPOONS medium hot mustard; 1 TEASPOON dried herbs of Provence; 1 TABLESPOON colourful peppercorns; 1 TEASPOON dried, crushed chili; 7-10 Tbsp Basil

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

3 released neck roast (à approx. 1 kg)
7-10 Tbsp Salt
1 TABLESPOON Honey
1 TABLESPOON Tomato ketchup
2 TABLESPOONS medium hot mustard
1 TEASPOON dried herbs of Provence
1 TABLESPOON colourful peppercorns
1 TEASPOON dried, crushed chili
7-10 Tbsp Basil

Directions

1
Wash the meat, dab dry and rub with salt. Place on the fat pan of the oven. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 1 1/4 hours. In the meantime mix honey and ketchup.
2
Mix mustard and dried herbs. Crush peppercorns and mix with chili. After 1 hour, spread the prepared seasoning mixtures on a roast and finish frying. Garnish with basil as desired.