There are a lot of things to love about this dish. It’s sublimely summery, and the verdant greenness of the pesto just shouts healthy and happy; it’s Meat-free-Monday friendly; it’s simple and rustic but still a little sophisticated somehow, and it’s pretty much done in ten minutes (which I suppose makes it rather less of a recipe and more of an assemblage of sorts). For the first time ever, I used store-bought gnocchi. I was expecting heavy, miserable little pasta dumplings, but was completely pleasantly surprised and decided that if you can get your hands on freshly made, good quality little guys, then you’re doing just fine. Read the rest of this entry →
This is a version of one of the recipes in my next book, and it could very well be one of my favourites. Ever. The slow-cooked pulled pork in it’s spicy BBQ style sauce, served with a very simple bread roll and crunchy mustard-dressed slaw on the side is a near-perfect combination for me. It’s lazy weekend food at it’s very best. The kind that requires nothing more than simple admiring as it cooks while you sit back with a glass of wine. Also, any leftovers make a very handsome pairing with pasta of any kind – and how can that ever be a bad thing?
BBQ Pulled Pork
with Radish, Apple and Fennel Slaw
Serves 4 | Preparation time 5-10 minutes | Cooking time 4 hours
WHAT YOU’LL NEED
550g pork belly or shoulder
1 tin chopped peeled tomatoes
1 red onion, peeled and roughly chopped 2 sprigs fresh rosemary
1 Tbsp olive oil
1 tsp paprika
1 tsp aniseed
1 tsp dijon mustard
2 cloves garlic
1 level tsp dried chill flakes) 2 Tbsp balsamic vinegar
1 Tbsp brown sugar
1 cup chicken stock
A pinch of salt and freshly ground black pepper
For the radish, apple and fennel slaw
1 radish, finely sliced
2 small fennel bulbs, trimmed about 1cm up the stem and thinly sliced
Half an apple, grated or finely chopped in your food processor
1 tsp whole grain mustard
1 tsp honey
1 Tbsp lemon juice
1-2 Tbsp olive oil
1 Tbsp parsley and 1 Tbsp mint roughly chopped
Salt and freshly ground black pepper to taste
WHAT TO DO
1. Pre-heat your oven to 200C. Lay the pork in an ovenproof dish that has a lid. Add in the tomatoes, onion and rosemary. Combine the remaining ingredients and HALF the stock in a mixing jug and then pour over the pork.
2. Cook for 30 minutes at 200C, then turn the oven down to 140C, add in the remaining stock and cook for a further 2.5 hours with the lid on, followed by another 30 minutes with the lid off, or until the sauce has thickened and the meat can literally be ‘pulled’ apart with two forks. Check the liquid at 30 minute intervals, to make sure that the meat is not drying out. If you need to add more liquid, add in about another 100ml stock or water.
3. Remove the pork from the oven, leave to rest for 20 minutes, remove the crackling and set aside to grill until crispy and eat or discard (eat!), and then ‘shred’ the meat using two forks and mix it in with the sauce.
4. To make the slaw, combine all the ingredients together in a mixing bowl and toss gently to combine.
5. Serve the pork piled into fresh bread rolls or folded into wraps, with the slaw on the side.
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Fishcakes and meatballs can often be underwhelming. I don’t know what it is, but that’s just a mindset that I am unable to waver on. Which is why I often find myself doing my level best to re-invent these supper time staples into something a little more interesting. Like Spaghetti with Ostrich, Basil and Mint Meatballs, which you can find in my next book. And so, I like to think that this combination of rainbow trout, smashed peas and baby potatoes with salty pecorino shavings, along with a gorgeously green halo of fresh and zesty watercress pesto might just be the antithesis to the dull and dowdy fishcakes we so often meet on our plates. Let me know if you agree! Read the rest of this entry →
This is a great quick-fix little number, and if you’re anything like me then you almost always have a can of chickpeas gathering dust in the pantry cupboard. Not because they’re unloved in our house, just because there’s always something fresher with a shorter shelf-life that demands to be cooked and eaten as a matter of great urgency of course. Like this Summery Panzanella Salad, with fresh home-grown basil and tomatoes; or these Quick Clementine Sponge Puddings. Whatever the reasons for any perceived procrastination, I’m very glad that I did finally get round to making this again. It’s a very hearty accompaniment to (dare I say it) a ready-roasted store bought chicken, or quick flash-fried chicken breasts, although that said it more than holds its own as a delicious Meat Free Monday hero too. Read the rest of this entry →
This salad is quick quick and oh so pretty. I love the punchiness of the colours, and the smoky-spiciness of the chorizo with the burst of freshness from the greens gives it perfect balance. A little meal in itself, or serve over cous cous or even pasta, or inside warm crispy pitas. You could also add in some crumblings of feta, goats cheese or even ricotta.
A galette, by any other name, is really just a free-form tart. So what that means, is no need for absolutely perfectly rolled pastry, or perfectly lined tart tins or blind baking. Indeed, what that means is that you lay the pastry down, spoon the ingredients onto it, roughly wrap up the sides and bake. The complication ends with the word ‘galette’ and the fun follows straight on from there. So, when life hands you lemons, when you want to say ‘you call yourself a weekend? pah!’, when you’ve having one of those days, then make this. And even when you’re, not, even if you’re perfectly content and your disposition is just fine and dandy thankyouverymuch, then, too, make this. It’s just begs to be made, and shared. Because if you don’t have people to share it with, you will be at risk of eating the whole thing yourself. And how do I know this, you ask? Let’s just move along swiftly. Read the rest of this entry →
Imagine my delight when a box of sunshine was delivered to my door a couple of weeks ago, just at the tail end of winter. Sunshine you ask? Why yes, veritable little orbs of it, in the form of one of South Africa’s proudest fruits, the beautiful clemengold. This was t a box that was fat with endless possibilities. Clemengold curd, clemengold marmalade, clemonade, clemen-lime tarts, phew. First up? This not overly polished or serious but sublimely summery little sponge pudding. Enjoy. Read the rest of this entry →
I have delved deep to try and find the source of the wild and wonderful name for what is really just a simple sausage dish with fluffy yorkshire pudding batter poured over it. And have come up pretty much empty handed. Well, perhaps not so much empty handed as flummoxed by the maze of explanations that are out there. Whatever the reason for the bizarre name, I can think of no good reason why you shouldn’t make this very soon. Read the rest of this entry →
This is, in fact, hardly a recipe at all, but rather an ‘assemblage’ of sorts. A top notch Tapas assemblage mind you, but an assemblage none the less. But oh boy it’s got guts. The Red Pepper Hummus is the real hero of the dish, and is oh-so-nicely backed up by the punchy Chorizo and Avocado salsa. This is real feasting food, for feeding people you love. Read the rest of this entry →
There is always something profoundly satisfying about eating home made bread rolls. Which is fascinating really, because they’re so crazy-easy that it makes no sense that we should be so smug each time we tuck into a fresh-from-the-oven doughy delight. But, we do. And I for one don’t see the novelty wearing off anytime soon. And when said fresh-from-the-oven doughy delight is paired with this beautifully light but rich Smoked Snoek Terrine, the result is kind of amazing. I am pretty sure you’ll have no trouble scoffing the spoils of your kitchen labours if you give this a whirl. Read the rest of this entry →