bowl,stirringtodissolvesalt. Add pork,
coverand chill overnight.
For the glaze, place all ingredients
and 2 cups (500ml) water in a saucepan
over medium-high heat. Cook, stirring
constantly, until sugar is dissolved.
Bring to a simmer and cook, stirring
occasionally,for30minutesoruntil
apricots begin to break down and liquid
is reduced slightly. Remove from heat
andstandfor15minutestocoolslightly.
Transfertoasmallfoodprocessorand
whiz until smooth (store, covered and
chilled,forupto3days).
Thenextday,preheattheovento
160°C. Grease a baking tray and line with
baking paper.
Removepork neck from brine. Pat dry
with paper towel and place on prepared
tray. Using kitchen string, tie pork at
2cmintervals.Brushporkwithglaze
androast,brushingwithglazeevery
10minutes,for1hour.Increaseoven
to 180°C and continue roasting, brushing
withglaze every 10 minutes,
for20minutesoruntilameat
thermometer inserted into the thickest
part of the pork reaches 65°C. Rest for
20 minutes, then cut away kitchen string
and slice thickly to serve.SWEET OR SAVOURY PLUM SAUCE
MAKES1CUP(250ML)
Double amount of prawns and caster sugar
if making both plum sauces.300g plums, stones removed, chopped
70gcaster sugar
8cmpiece(40g)ginger,peeled,sliced
1longredchilli,seeds removed,
finely chopped(^2) / 3 cup (160ml) rice wine vinegar
(^1) / 3 cup(80ml)lightsoysauce
1 splitvanillapod(reservedfromvanilla,
white chocolate and pistachio
semifreddo recipe, p 128)
Tomakethesavourysauce,placeplums
in a blender and whiz until smooth.
Placesugarinafrypanovermedium-
high heat. Cook, swirling the pan
occasionally to dissolve the sugar, until a
golden caramel. Add ginger, chilli, vinegar
andsoy(thesugarwillharden,butitwill
re-dissolveoverheat).Addplumpurée
andbringtoasimmer,stirring
occasionally,for12minutesoruntil
reducedbyone-third.Strainthrough
asieveintoaheatproofbowlandcool.
Tomake the sweet plum sauce, repeat
plum purée and caramel steps. When
sugar mixture is a golden caramel, add
puréedplums,vanillapodand1cup
(250ml) water to frypan and bring to the
boil. Reduce to a simmer and cook, stirring
regularlytodissolvethecaramel,for
10 minutes or until thickened. Strain
throughafinesieveintoaheatproof
bowl and set aside to cool.
CRISPYPRAWNS WITH
SAVOURY PLUM SAUCE
SERVES 4 AS A STARTER
11 / 3 cup (175g) young (green) rice flakes
(fromVietnamese food shops –
substitute rice flakes, from health
food shops)
16 large green prawns, peeled
(tails left intact), deveined
Sunfloweroil, to deep-fry
Ground lemon myrtle (optional) and
lime wedges and savoury plum sauce
(see above), to serve
To prepare the prawns, place rice flakes in
a shallow dish. Roll prawns in rice flakes,
pressingtostick(forbestresults,peelthe
prawns and dip them immediately while
they are still sticky).
Half-filladeep-fryerorlargesaucepan
with oil and heat to 180°C (a cube of
breadwillturngoldenin90seconds
whentheoilishotenough).In2batches,
deep-fry prawns, turning halfway, for
2 minutes or until golden and cooked
through. Remove with a slotted spoon
anddrainonpapertowel.Whilehot,
transfer to a serving platter and scatter
withapinchofsaltflakesandlemon
myrtle,ifusing.Servewithlime wedges
and savoury plum sauce.
Forthericotta,placemilkandcreamin
alargesaucepanovermediumheatand
warm,stirringoccasionally,until60°Con
kitchen thermometer. Add lemon juice and
stir well. Cook, without stirring, until 80°C
on kitchen thermometer. Remove from
heatandstandfor20minutesforcurdsto
develop.Usingaslottedspoon,skimoff
curdsandplaceinasievelinedwithmuslin
oracleanChuxclothsetoveralarge
saucepan.Standfor30minutestodrain.
Reserveallwheyandtransferricottato
abowl.Coverandchilluntilneeded.
Tomake the chamomile whey carrots,
placecarrots,butter,teabags,reserved
wheyand2tspsaltflakesinasaucepan
overhighheat.Bringtotheboil,then
simmerfor15minutesoruntilcarrotsare
just tender. Using a slotted spoon, transfer
carrotstoabowlandcovertokeepwarm.
Cook whey mixture for 30 minutes or until
reducedbythree-quartersandthickened.
Discardteabagsandstirthroughhoney,
lemonandapinchofsaltflakes.
Spoonwheyontoaservingplatterand
topwithcarrots.Scatterwith200gricotta
(reservingtherestforbakedricotta
cheesecake), reserved carrot tops and
dried chamomile flowers, if using, to serve.
APRICOT&WATTLESEED
GLAZED PORK NECK ‘HAM’
SERVES 8
Beginthisrecipe1dayahead.You
willneedameatthermometer and
kitchen string.
140g table salt
1.5kg trimmed piece skinless pork neck
APRICOT&WATTLESEEDGLAZE
500g apricots, stones removed,
chopped
250gcaster sugar
1 tbs ground wattleseed
(from good grocers or online
Australianfood shops)
2 star anise
Topreparethepork,placesaltand8cups
(2L) cold water in a large glass or plastic
130 delicious.com.au
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