Rib eye Roast with Chutney

For the Chutney:
1: Clean the onions and cut into large pieces
2: Grate the orange and squeeze out the juice
3: Put the cranberries on hot water for 10 minutes and then drain
4: Melt the butter in the pan and fry the onions well browned. Now add the allspice grains, cinnamon stick, anise star and thyme and fry briefly. Now add the cranberries
5: Deglaze it with the orange juice, apple juice, red wine vinegar. Cook this for a few minutes
6: Now add the orange zest and jelly sugar. Let it boil briefly and then reduce the heat so that it continues to simmer quietly
7: Season it with sea salt and black pepper
8: When the chutney has become thick enough, put it in a clean mason jar
9: The chutney gets even stiffer when it gets cold!
10: Eat the chutney with the rib-eye

Preparation Rib-eye:  
1: Defrost the rib-eye in the refrigerator about 2 days in advance
2: Remove the packaging and pat the rib-eye dry with some paper towels
3: Remove any membranes
4: Let the rib-eye reach room temperature
5: Sprinkle the rib-eye generously with sea salt, black pepper and the braai salt
6: Melt the butter in a frying pan and fry the rib-eye all around golden brown
7:  Meanwhile, preheat the oven to 180C°
8: Place a grid in the middle of the oven with, for example, a baking tin or large baking dish underneath
9: When the rib-eye is baked golden brown, move it on the grid in the preheated oven
10: Cook the rib-eye to a core temperature of 50 C° medium-rare and then remove it from the oven. Let it rest under aluminum foil for at least 10-15.
11: The Rib-eye is now ready to eat, serve it on the baking dish with roasted vegetables

Preparation method vegetables:
1: Peel the parsnips and beetroot and cut into desired size
2: Clean the Brussels sprouts
3: Mix the Brussels sprouts and parsnips with sea salt, pepper and extra virgin olive oil and place them on a baking sheet. Also mix the beetroot with sea salt, black pepper and extra virgin olive oil and place them with the Brussels sprouts on the baking sheet. Roast the vegetables for 30-40 min at 200C°
4: Wash the grapes and cut into small bunches, season with sea salt, black pepper, rosemary and extra virgin olive oil. Put the grapes in a small oven dish and roast the grapes for 20 minutes at 180C°
5: Put all roasted vegetables and grapes in a nice baking dish and garnish with the capers and basil leaves. Serve the rib-eye on the vegetables for the wow effect!

Hasselback potatoes:
1: Unzip the rosemary and thyme from the twigs and chop finely.
2: Clean the garlic and chop finely.
3: Put the butter in a bowl and add the thyme, rosemary and garlic. Add sea salt and black pepper and mix it together.
4: Wash the potatoes and dry them. Cut the potatoes every 3 mm but not all the way through. So the potato remains whole, but you can see all the small slices from the top.
5: Put the potatoes in a skillet or baking dish and spread them generously with the herb butter at the top.
6: Bake the hasselback potatoes in the oven at 200C° for 35-40 minutes
7: Serve with the rib-eye

Enjoy your meal!