Delicious Australia – (03)March 2019

INTERVIEW

SAMANTHA JONES

PORTRAIT PHOTOGRAPHY

SHARYN CAIRNS

FOOD PHOTOGRAPHY

VANESSA LEVIS

STYLING

VIVIEN WALSH

THE CHEF AND

THE BUTCHER

A:Alright,it’sthefastissue.Everyoneis
just about fed up of all those New Year’s
resolutionstakinguptoomuchtime,so
nowIthinkit’sallaboutdeliciousfood
that doesn’t take forever. Do you think
you can manage that?
C:Of course I can.
A:Okaythen.SoI’vechosenporkmince
becauseit’sacrowd-pleaserandfullof
flavour.Plusifyoubuylean,it’shealthier.
C:Well I’d usually use fattier mince for
moisture,butIguesssomeofthose
resolutions are lingering after all.
A:ItmaybetheYearofthePig,butIplan
to at least try to be healthy. You be you.
C:Iamhealthy!
A:Alright, alright. So what are we doing?
C:We’regoingtomakeareally
flavoursomesauceusingabunchof
marjoram.Marjoramtomeissummer.
Nooneusesit,butitgrowsfierceand
it’s really pungent. Basil is accepted in
the herb world, and marjoram is not. It’s
theunderdogbecauseit’sinyourface.
A:Marjoram takes over March.
C:Ilikeit!Sowe’llsweatoffsomeonion
andgarlicwiththemarjoramstalksand
abitofchilli.Thenwe’lladdinyourpork
mince–asImentioned,Iwouldhave
chosenfattyforextramoisture,butwe’ll
useleanforyour2019healtheffort.
Iwanttoaddabitofwhitewinehere

• areyougoingtoallowthat?
  A:Yes. That ’s allowed.
  C:Great.Soweaddwineandreduceit
  abit,thenaddpassata,parmesanrinds
  –whichisagreatwaytousethemupand
  also adds flavour – and our chopped
  marjoram leaves to make it fragrant.
  A:I’ll be honest, when I suggested mince I
  had my bets on you doing meatballs.

C:No,Iknowyou

loved that meatball

saltimbocca from

afewyearsback

(search ‘easy pork

meatball saltimbocca’ at delicious.com.au

for the recipe), but this month we’re going

torollwith this.

A:Ah,Iseewhatyoudidthere.

C:Marjoram madness.

A:March-oram.

C: Like I said, madness.

PORK, MARJORAM &

PARMESAN RIND RIGATONI

SERVES 4

(^1) / 2 cup(125ml)extravirginolive oil
1 onion, finely chopped
3garliccloves,crushed
(^1) / 2 bunch marjoram, leaves picked and
finelychopped,stalksfinelychopped
1 small red chilli, seeds removed
(optional), finely chopped
500g pork mince
(^1) / 3 cup (80ml) white wine
700mltomato passata (we used
Woolworths Macro)
2parmesanrinds(substitute^1 / 2 cup
[40g] finely grated parmesan),
plus extra finely grated to serve
350g spaghettini or rigatoni
Heatoilinalargefrypanovermedium-
highheat. Add onion, garlic, marjoram
stalks and chilli, and cook, stirring
occasionally,for10minutesoruntilonion
is softened. Increase heat to high, add
pork and cook, stirring occasionally, for
10 minutes or until evenly browned. Add
wine and cook, stirring regularly, for
Resolved to enjoy a healthy start to the
Year of the Pig,Anthony Puharichchallenges
Colin Fassnidgewith lean pork. Will our fat-loving
chef find this virtuous living all too boaring?
Look out for more from Colin in
ON SUNDAY
@cfassnidge @fassnidge73
@askthebutcher_
BUTCHER’S CUT
PORK MINCE
From classic meatballs tosan choy bau
and everything in-between, including the
recipehere,porkminceisachampionof
versatility.Optforlean,free-rangemince
tomakethemostofthehealthbenefits
–leanporkminceisconsiderablylower
in saturated fat than beef, and far higher
in vitamin B 1.
3minutesoruntilliquidisreduced
slightly. Add passata, parmesan rinds
andthree-quartersmarjoramleaves,and
bringtotheboil.Reducetoagentle
simmer and cook, stirring occasionally,
for 30 minutes to reduce slightly and
developflavour. Discard rinds.
Meanwhile, in a large saucepan
of boiling salted water, cook pasta
accordingtopacketinstructions,then
drain, reserving^1 / 3 cup (80ml) pasta
cookingwater.
To s s pa s t a a nd re s e r ve d c o o k ing w a te r
throughtomatomixture.Scatterwith
remaining marjoram leaves and extra
parmesan to serve.
44 delicious.com.au
MEAT MARKET.