2019-09-01_Fairlady

Cookbook extract

September 2019/Fairlady 99

CapeMediterranean.TheWayWe

LovetoEatbyIlsevanderMerwe.

PublishedbyStruikLifestyle,

animprintofPenguinRandom

HouseSouthAfrica.Availableat

bookstorescountrywide,R350.

• 45ml(3 tbsp)extra-virginoliveoil


• 2 x 1kgmuttonshanks(or
  roughly1.6kgleanmuttonchops)


• saltandblackpepper


• 30ml(2 tbsp)driedoriganum


• juiceandfinelygratedrindof
  2 medium-sizelemons


• 6 clovesgarlic,peeledandsliced


• 1kg(roughly8 large)ripeRoma
  tomatoes,chopped


• 250ml(1 cup)drywhitewine


• 1,25litres(5 cups)recentlyboiled
  water


• 500gorzopasta


• 400gfirmfetacheese


• a small bunch fresh Italian
  parsley, chopped

1. Preheat the oven to 200°C. In
   a very large, wide, cast-iron pot or
   roasting pan, heat the oil on the
   stovetop and fry the shanks on all
   sides until golden brown. Season
   generously with salt and pepper,
   and scatter with origanum.


2. Remove from the heat, then add
   the lemon juice and rind, garlic
   and tomatoes. Stir to loosen any
   sticky bits on the bottom. Place
   the pot in the oven, uncovered,
   and roast for 15 minutes, then turn
   down the heat to 150°C and roast
   for another 3 hours, or until the
   meat is very tender and starts to
   fall from the bone.


3. Remove the pot from the oven
   and remove the meat from the
   pot. Shred the meat (discarding
   the bones) and cover it – you’ll be
   returning it to the pot a little later.


4. Place the pot on the stove-
   top; add the wine and water and
   bring to a simmer. Add the orzo
   and cook, stirring every now and
   then to prevent it sticking to the
   bottom of the pot, until the pasta
   has absorbed most of the liquid
   and is just tender (12-15 minutes).
   Remove from the heat while it is
   still a little runnier than a risotto
   because it will continue to absorb
   liquid while standing.
   5. Stir in the shredded meat
   and taste – add more salt and
   pepper if necessary. Cover and,
   while the youvetsi is resting, fry
   the feta rounds in a little olive oil
   in a hot non-stick pan until golden
   on one side. Add the feta (roughly
   crumbled) on top of the youvetsi.
   Scatter with parsley; serve at once.

8-HOUR ROAST PORK

SHOULDER (WITH CRACK-

LING) WITH ORANGE,

FENNEL & PAPRIKA

SERVES AT LEAST 8, but will

serve a large crowd if used as a pulled

pork filling

There’s something magical and

almost primitive about a large bone-in

roast. With very little attention and

some patience it becomes a feast of

note – a meltingly tender pull-apart

roast that tastes as good as it looks.

And the crazy-good crackling?

Well, everybody wants it, so here’s

the recipe. Serve this shoulder to

a crowd as part of a festive spread,

with vegetable sides or as a topping

on sandwiches/buns with mayo,

coleslaw, salad leaves and pickles.

• about 4kg whole pork shoulder,
  bone-in


• 30-45ml (2-3 tbsp) extra-virgin
  oliveoil


• 10ml(2 tsp)salt


• 5ml (1 tsp) freshly ground
  blackpepper


• 15ml(1 tbsp)groundfennel


• 15ml(1 tbsp)smokedpaprika


• 10ml(2 tsp)groundcoriander


• 10ml(2 tsp)groundcumin


• finely grated rind and juice of
  2 oranges


• 375ml (½ bottle) dry white wine

1. Preheat the oven to 120°C.
   Remove the skin of the shoulder
   using a sharp knife. Place the skin
   on a wire rack and refrigerate,
   uncovered, until later.


2. Place the shoulder in your
   largest deep roasting tray. Rub
   with olive oil. Mix the salt, pepper,
   fennel, paprika, coriander, cumin
   and orange rind, then rub it all
   over the meat. Pour the orange
   juice and wine into the tray, then
   cover with heavy-duty foil and
   roast for 8 hours until falling from
   the bone and really tender.


3. Serve warm, pulling the meat
   apart to soak in the pan juices,
   with sides or pasta and a piece of
   crispy crackling on the side.

FOR THE CRACKLING

There are only a few key points to

achieve a successful crackling:

• Dry out the skin


• Season generously with salt


• Cook over high heat

1. Score the skin in parallel lines
   using a very sharp blade or NT
   cutter (or ask your butcher to do
   it). The reserved skin layer of the
   pork shoulder should spend at least
   8 hours in the fridge, uncovered,
   drying out on a wire rack.


2. About 1 hour before serving the
   meat, remove the roast from the
   oven (keep it covered) and turn