Chef Turland takes a surf trip to Narrabeen and cooks up an amazing spice-crusted beef roast on the beach.
2 tablespoons fennel seeds
2 tablespoons coriander seeds
1 tablespoon chilli flakes
2 tablespoons black pepper
3 tablespoons sea salt
3 kilograms beef Angus beef scotch fillet
1 red capsicum
1 sweet potato
2 tablespoons balsamic
Place all spices and salt into a pan and toast till aromatic about 5 min.
Transfer spices to mortar and pestle and grind till smooth powder had formed. Store in dark dry place
With a knife make 1 centimeter thick slices in beef to help flavour and spice crust penetrate meat
Place spice crust in a flat surface and roll beef in mix till it's all covered.
Place in fridge for 12-14 hours to marinate for best result
Clean and slice veg season with salt and pepper and place on the BBQ.
With a knife stab sweet potato to make wholes.
Place sweet potato on foil, and add rosemary, garlic, sea salt and balsamic vinegar.
Fold the edges of foil up to completely wrap sweet potato.
Place in BBQ on Medium heat.
Next to the sweet potato place the spice-crusted beef in BBQ and leave for 20min with lid down before turning. The beef and sweet potato should take approx. 1 hour in a medium BBQ.