A large roast on Christmas Day is always enjoyable and there's usually plenty left over for the next day. Teriyaki marinade is ideal with both pork and beef and the meat can be marinated the day before.

Ingredients

• ½ cup teriyaki marinade
• 2 tblsp sesame oil
• 1 large red chilli, deseeded and diced
• grated rind 1 lime
• ¼ cup lime juice
• ¼ cup sesame seeds
• 1.8-2kg pork rack or 2 kg piece Scotch beef fillet

Baked Peaches with Ginger

• 8-10 peaches, halved
• ¼ cup olive oil or lemon olive oil
• 1 tblsp grated fresh ginger
• 4-6 star anise, crushed
• 1-2 tblsp vincotto, verjuice or orange juice

Method

Pork

1. Mix together the teriyaki marinade with the sesame oil, chilli, lime rind and juice. Clean the bones of the pork well by scraping them with a sharp knife. This will ensure that when cooked, they will be clean and white.
2. Place the pork fat side down into a deep non-metallic dish, pour over the marinade and cover. Refrigerate overnight turning twice if possible during that time.
3. Remove the meat from the fridge 30 minutes before cooking. Lift the meat out of the marinade and place it standing up or fat side up on a roasting rack on a roasting tray. Discard the marinade.
4. Roast at 200ºC for 30 minutes and then lower the temperature to 170ºC for a further 2 hours or until the pork is cooked (see Cook's Tips). Remove from the oven and pour off any juices that have collected in the roasting tray. Allow to stand for 15 minutes before carving and serving with the peaches. Separate any fat from the juices and drizzle over the baked peaches.

Beef

1. Tie the beef with string so that it keeps its shape during cooking. Place in a dish, pour over the marinade and turn occasionally.
2. Remove the meat from the fridge 30 minutes before cooking. Lift from the marinade and pat dry on paper towels. Take note of the weight of the meat.
3. Heat a dash of oil in a non-stick frying pan and brown the meat on all sides over a high heat. Transfer to a rack in a roasting dish. Roast at 160ºC for 35 minutes per 500 grams. This will cook beef to medium. Allow the meat to rest for 15 minutes before carving. Roasting at a lower temperature helps reduce the amount of shrinkage - ideally, cook meat to 60-65ºC.

BAKED PEACHES WITH GINGER Halve the peaches and place cut side down in an oven proof dish. Mix together the olive oil, ginger and star anise and pour over. Bake at 180ºC for 15 minutes, then turn the peaches. Continue cooking for a further 15-20 minutes or until tender. Drizzle with the vincotto, verjuice or orange juice and serve.

Cooks Tips

Pork is cooked when it reaches an internal temperature of 71ºC. If you don't have a meat thermometer, pierce the pork in the thickest part with a skewer or cook's fork and see if the juices run clear. If not, continue to cook for a further 15 minutes then test again. Cooking time for peaches depends on how rip they are. Substitute well-drained canned or bottled peaches if wished. To crush star anise, place between 2 tea towels and hit gently with a mallet.