2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried parsley
1 teaspoon ground black pepper
1 tablespoon salt
3 tablespoons cornflour
3/4 cup water
1 1/2 teaspoons salt
6 sprigs fresh parsley, chopped
1 dash Worcestershire sauce
2 teaspoons prepared mustard
In a small bowl, stir together 4 tablespoons olive oil, garlic, parsley, pepper, salt, corn flour, and water to make a paste that forms a loose ball. Mix in the salt and minced parsley.
Heat the olive oil to 375 degrees F (190 degrees C). Brush a large circular dish with the olive oil mixture. Place the marinated meat into pans evenly and turn to coat. Place the bread slices over the meat while making sure to leave 2 inches of space between each slice. Pat with salt and Worcestershire sauce. Spray a large, shallow roasting pan with non-stick spray and grease the roasting pan. Use a wooden spoon to remove foil from the bread slices. Place the bread slices on foil and season with mustard.
Place meat inside the roasting pan and brush with oil mixture. Cover the pan and turn to grease the roasting pan. Bake for 30 minutes. Remove foil and continue cooking for 10 minutes, or until meat is purple and meat juices run clear. Lift foil partially. Place the meat in the roasting pan, and brush with meat juices, marinade and mustard.
Remove foil from foil and immediately place the meat in the pan. Spoon bread slices and mushrooms on top of the roast. Place the bread folded side up, about 1/2 inch apart. Brush with chicken juices and sauce. Remove foil. Brush meat with marinade.
Bake covered in a preheated 350 degrees F (175 degrees C) for 1 1 hour or until juices are bubbly.
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