Chilled pea & mint soup
Prep: 20 mins + chilling.
Cooking: 10 mins. Serves 8 as a starter.
2 tbsp olive oil
1 tbsp (20g) butter, softened
1 onion, coarsely chopped
2 cloves garlic, coarsely chopped
3 cups (750ml) vegetable or chicken stock
1kg frozen peas, defrosted
1 bunch mint, coarsely chopped
2 tbsp crème fraîche, plus extra to serve
(optional)
1 tbsp lemon juice
Garlic croutons
16 thin baguette slices (about^1 /^3 baguette)
Extra-virgin olive oil, for brushing
1 clove garlic, halved
1 / Place oil and butter in a saucepan and
heat over medium-high heat. Reduce heat to
medium-low, add onion and garlic and sauté
for 15mins or until tender. Add stock and
bring to the boil; add peas and return to the
boil. Remove from heat and use a stick
blender to process until smooth. Season to
taste and refrigerate until well chilled. Stir
through mint, crème fraîche and lemon just
before serving.
2 / To make garlic croutons, preheat oven
to 200 ̊C (180 ̊C). Place bread slices on
an oven tray, brush both sides with olive oil
and bake, turning once, until golden, about
5mins. While still warm, rub croutons with
cut side of garlic, season to taste and set
aside to cool. Store in an airtight container
for 1-2 days.
3 / Serve chilled soup with garlic croutons,
cracked pepper and an extra dollop of crème
fraîche, if you like.
Scotch eggs
Prep: 30 mins. Cooking: 20 mins. Serves 6.
600g pork mince
½ onion, finely chopped
2 cloves garlic, finely chopped
1½ tbsp Dijon mustard
1 tbsp Worcestershire sauce
1 tbsp thyme
1 tsp Tabasco, or to taste
6 eggs, at room temperature, plus 2 extra
eggs, lightly beaten, for eggwash
Seasoned plain flour, for dusting
3 cups (150g) fine dried breadcrumbs
Vegetable oil, for deep-frying
Lime wedges, to serve
Lemon mayonnaise
2 egg yolks
2 tbsp white wine vinegar
1½ tbsp Dijon mustard
350ml olive oil
Finely grated zest and juice of 1 lemon1 / Combine pork, onion, garlic, mustard,
Worcestershire, thyme and Tabasco in a
bowl. Season; refrigerate until needed.
2 / For lemon mayonnaise, place egg yolks,
vinegar and mustard in a food processor and
whiz to combine. With motor running, add
oil in a thin, steady stream until thick and
emulsified. Add lemon zest and juice, season
to taste and refrigerate until needed.
3 / Bring a saucepan of water to a simmer
over medium heat. Add eggs and cook,
stirring occasionally, until done to your liking
(7mins for soft-boiled, 10mins for hard-
boiled). Drain, refresh in cold water, drain
and peel. Dust in flour, shaking off excess.
4 / Shape^1 / 6 pork mixture into a cup in your
hand, place a boiled egg in the indent and
mould mince around to enclose. Repeat with
remaining pork mixture and eggs.
5 / Dust each egg ball in flour, followed by
eggwash, then breadcrumbs. Refrigerate
until required.
6 / Heat oil to 180 ̊C in a deep-fryer or
deep-sided frypan. Fry eggs in batches,
turning occasionally, until breadcrumbs are
golden and pork is cooked through, about
6-7mins. Drain on absorbent paper.
7 / Serve warm or cold with lemon
mayonnaise and lime wedges.Roast pork rolls with apple slaw
Prep: 30 mins. Cooking: 2 hrs 45 mins +
resting. Serves 8.
1 tsp fennel seeds, coarsely crushed
½ tsp ground coriander
½ tsp ground allspice
2 tbsp olive oil
2 tbsp finely chopped thyme
2 cloves garlic, finely chopped, plus
2 heads garlic, halved
Finely grated zest of 1 orange
2 green apples, thickly sliced
1.2kg pork belly, skin and fat scored
at 1cm intervals
250ml dry apple cider
1½ tbsp apple cider vinegar
¾ cup (225g) mayonnaise
8 soft rolls, to serve
Apple slaw
60g sour cream
2 tbsp apple cider vinegar
1½ tbsp extra-virgin olive oil
Finely grated zest and juice of 1 lemon
1 clove garlic, finely chopped
400g cabbage, shaved on a mandoline
2 green apples, thinly sliced
1 golden shallot, thinly sliced
¾ cup coarsely torn mint
4 long pickled chillies, thinly sliced1 / Preheat oven to 220 ̊C (200 ̊C fan).
Roast spices in a frypan over medium-high
heat until fragrant, then place in a bowl with
oil, thyme, chopped garlic and zest; season.
Place apple and heads of garlic, cut-side up,
in a roasting pan and place pork on top,
skin-side up. Rub spice paste all over pork,
scattering extra salt over skin, then add cider
and 3 tsp vinegar to pan. Roast until skin
begins to crackle, 30-40mins. Reduce oven
to 200 ̊C (180 ̊C fan) and roast until skin is
crisp and golden and meat is tender, about
1-1½hrs. Rest 15mins; shred before serving.
2 / For apple slaw, place sour cream, vinegar,
oil, zest, juice and garlic in a bowl; whisk to
combine. Add cabbage, apple, shallot, mint
and chillies, season and toss to combine.
3 / Squeeze roasted garlic from skins, mash
with a fork. Stir garlic and remaining vinegar
into mayonnaise; season. Serve pork and
slaw in rolls spread with garlic mayonnaise.H&G LIVING
156 / AUSTRALIAN HOUSE & GARDEN