add kalamata olives to the onions and celery that I surround it with to absorb cooking juices
I expect the olives will do more flavoring than absorbing the flavor. I'd be a little worried about bitterness. Though I frequently love olives in savory dishes.
The coriander sounds good. I'm iffy on the plum. Generally a milder sweet flavor would be used with a roast - like carrots or sweet onions or apples even. Also, I don't think the plum is going to survive that heat and impart flavor the way you want it to.
But I'm curious about your roast and will need a review once you've had it.
Although I'm not sure why you're adding the plums, sounds good with just olives and feta.
I'm aiming for a rich mix of flavors like a Moroccan tajine. But rice is off the menu for now, and I like a brown crust on beef so I'm reluctant to simmer it in a covered earthernware pot—hence the plums, as dates would probably shrivel to inedible rubbery plugs over an hour's baking.
Hmm, I may add the olives and plums a little later, like 40 minutes from completion.
Is this roast beef, Matt? I think it might be a little sweet. If it's chicken or pork though, go for it.
Yep, a 3lb. roast top sirloin. I'm also cooking with my dad's sweet tooth in mind, so somewhat sweet is good. I just don't want it to taste like a dessert.
I wouldn't do the plumbs. I don't have enough experience with coriander to say, either way.
I think I meant plums, but I don't know how to back space on this Blackberry.
I just don't want it to taste like a dessert.
I don't know what you mean. What's not to like? Custard? Good. Jam? Good. Meat? Gooood.
Can you incorporate the sweetness into a pan sauce made with the beef jus after the roast is done? That way you could hydrate dates or apricots or other dried fruit and add that in somehow? Get that Moroccan thing going that way, if you're reluctant to braise or cover...?
I'm just not feeling the plum. But that could just be my own instincts.
Matt: I think if you want that plum flavor you should start with prunes. They'll absorb the liquid and puff up and get juicy while the plums will shrivel up.
Jesse: I would go for natural sugar: an apple or an orange just before you leave for the event.
since plum and dried prunes are the same thing - I am gussing the plums would be good. if you are cutting them in half - and not roasting the roast very high half anhour should be good. I don't think of plums as super sweet - and I am guessing that this would be a good use for the less than perfectly ripe plum. and I would limit the amount olives, unless u you are useing the very dull canned olives. - they can be overpowering.
I also vote no plums. If you're going to add olives, I'd also add lemon zest and raisins, and nix the feta.
