standfor 15 minutes,thenbrushagain
withtheglaze.Scattera thickcoatofthe
parsleyandpralinecrustallovertheham.
Useyourhandstopressintotheglaze.
Placeona largeservingplatter.Sliceand
servewarmorcoldwithanyremaining
glaze.Wraphamin reserved skin when
storing to keep fresh.
PORCHETTAWITH BACON
ANDBRIOCHE
SERVES6-8
Beginthisrecipe1 dayahead. You will
need kitchen string.
50gunsaltedbutter
200grindlesssmoky bacon, cut into
3cmbatons
2 garliccloves,sliced
1 redonion,finelychopped
1 smallbulbfennel,finelychopped
1 tspeachfennel,coriander,caraway
andcuminseeds,toasted,crushed
1 (400g)day-oldloaf brioche
breadcrumbs
1 bunchflat-leafparsley, stems and
leaveschopped
1 bunchoregano,leavespicked
(^1) / 2 bunchthyme,leavespicked
(^3) / 4 cup(60g)parmesan,finelygrated
(^1) / 3 cup(80ml)extravirgin olive oil,
plusextratodrizzle
3kg piece boneless pork belly
LEMONDRESSING
1 tbsDijonmustard
(^1) / 4 cup(60ml)lemonjuice
1 tbsrunnyhoney
(^1) / 3 cup (80ml) extra virgin olive oil
Tomakethestuffing,heatbutterin a
frypanovermedium-highheat.Addthe
bacon,garlic,onion,fennelandspicesand
cook,stirringoccasionally,for5-6minutes
untilfathasrenderedoutofthebacon
andvegetablesbegintosoften.Setaside
tocool.Meanwhile,placethebrioche
breadcrumbs,herbs,parmesanandoil
ina foodprocessorandpulseuntil
briocheis finelychoppedandmixture
is combined.Transfertoa largebowl,
addbaconmixtureand,usingyour
hands, mix to combine. Season to taste.
Layporkbellyout,skin-sidedown,
andbutterflythemeatfromthecentre
outwardsononesidetoseparatemeat
fromtheskinwithoutcuttingalltheway
through,thenopenoutto1 largepiece.
Seasonandspreadbaconandbrioche
mixtureoutevenlyoverthepork.Roll
porkoveritselfintoa logsothattheskin
is overthetopandnotrolled into the
centreoftheporchetta.
Cut6 piecesofkitchenstringlong
enoughtotiethepork.Laythestringat
evenintervalsona benchandplacethe
rolledporkontothestring.Bringupeach
pieceofstringandtiea knottosecure
theporkfirmlysothatit holdsitsshape
duringcooking.Seasonporkskinwith
saltandleaveuncoveredin thefridge
todryouttheskinovernight, or if time
permits,for 24 hours.
Preheata fan-forcedovento250°C.
Placea wirerackona roastingtrayand
placeporchettaontherackwiththe
seamunderneath.Drizzlewitholiveoil
andseasonalloverwithfinecookingsalt.
Roastfor 30 minutes.Reduceheatto
180°Candroastfora further1 hour
15 minutesoruntilskinis cracklingand
meatis cookedthrough.Removefrom
theoven,coverlooselywithfoilandrest
for20-25minutesbeforecarving.
Forthelemondressing,placeall
ingredientsin a smalljarwitha lid,season
totasteandshakewelltocombine.Place
porchettaona largeplatterand serve
with dressing alongside.
BEEFRIBROAST,MUSHROOMS,
REDONION& HORSERADISH JAM
SERVES8-10
You will need kitchen string for this recipe.
200geachSwissbrownandbutton
mushrooms,chopped
125gshiitakemushrooms, chopped
80gunsaltedbutter
(^1) / 2 bunchtarragon,finelychopped
2 cups(500ml)redwine
1 bunchcavolonero,stalksremoved
anddiscarded,leavesshredded
5kg(6-cutlet)French-trimmed
beefribroast
Wholegrain mustard, to serve
REDONION& HORSERADISH JAM
80gunsaltedbutter
3 redonions,thinlysliced
(^1) / 2 cup(110g)brownsugar
2 tbsbalsamicvinegar
3cm piece fresh horseradish, grated
Placemushroomsin a foodprocessor
andwhizuntilfinelychopped.Place
butterin a mediumsaucepanoverhigh
heat.Addmushroomandcook,stirring
frequently,for5-6minutesuntilsoftened
andreducedin size.Stirin tarragonand
wineandbringtotheboil.Reduceheatto
mediumandsimmer,stirringoccasionally,
for25-30minutesuntilwineis completely
reduced.Stirthroughshreddedcavolo
neroandcook,stirringfrequently,fora
further5-6minutesuntilcavolonerohas
wilted.Seasontotaste,transfer to a bowl
andcoolcompletely.
Meanwhile,fortheredonionand
horseradishjam,placethebutterin a
mediumsaucepanoverhighheat.Add
theonionandcook,stirringoccasionally,
for5-6minutesoruntilonionbeginsto
soften.Stirin thebrownsugarand
vinegar.Reduceheattolowandcook,
stirringoccasionallyfor20-25minutes
untila thickjamconsistency.Remove
fromtheheat,seasontotaste,stir
throughhorseradishandcoolcompletely.
Oncecooled,transferjamtomushroom
mixtureandstirwelltocombine.
Preheatovento220°C.Cut 10 pieces
ofkitchenstringlongenoughtowrap
aroundthebeef.Topreparethebeef
ribroast,placebeefona chopping
board,rib-sidedown.Usinga sharp
knife,cutthemeatfromthebottom,
slicinglengthwiseacrossthebeef,
leavingtheribsideintactsothatit
butterfliesopenlikea book.Spread
stuffingevenlyin themiddleofthebeef,
thencloseandsecure,tyingkitchen
stringin betweenandoneithersideof
eachrib.Placebeefribona wirerack
onthemiddleshelfandroastfor1 hour
15 minutesformediumoruntilcooked
toyourliking.Removefromovenand
rest,coveredlooselywithfoil,for
15-20minutesbeforecarving.Serve
with wholegrain mustard alongside.
78 delicious.com.au
MAINS & STUFFINGS.