THE ATHLETE

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Jade Warman is an IFBB Fitness Bikini Athlete and a USN Face of Fitness 2015 contender

 

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THE RECIPE

A registered cheat meal once a week is not only good for your metabolism but also for your mind. Most athletes I know, go for burgers and chips or sushi as their choice of cheat but I am a firm believer in choosing something that your body genuinely is craving.

Post competition, I am not sure what it is and I am sure there must be some scientific reason behind it, but I have been craving red meat. So this Sunday I decided that I would treat my family to a traditional home cooked, roast sirlon…

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Ingredients:

 

Method:

  1. Pre-heat oven to 180 degrees
  2. Crush garlic and sprinkle barbeque spice until your piece of Sirlon Roast is generously coated.
  3. Place in a roasting dish with your baby potatoes. You can leave them whole but I prefer to cut them once in half.

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  1. Pop into the oven for roasting. Depending on the size of meat and depending on how you prefer to serve your meat will depend on the cooking time. 1.5kg Sirlon, served medium rare will take approximately 1 hour to cook.
  2. Empty contents of your mixed Mediterranean vegetables into a separate roasting dish and add to the oven after approximately 15 minutes.

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  1. After an hour, remove the piece of Sirloin and wrap in tin foil and allow to rest for 15 minutes.
  2. Crank the oven heat up to around 230 degrees and place potatoes back in the oven, nows the time that they will get REALLY crispy in the sirlon juice. (You’re roast veg should also still be in the oven.)
  3. After 15 minutes remove both veg and roast potatoes, slice your Sirlon roast and serve.

 

Taste tip – include Dijon Mustard on the table for serving.

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