Good_Things_Magazine_AprilMay_2017

goodthingsmagazine.com

ENTERTAINING & INTERIORS

60

METHOD

1. For the spice mixture, combine the
   ingredients to form a smooth paste.
   Coat the diced lamb with the paste and
   leave to marinate for 4 hours or overnight.


2. Preheat the oven to 180°C.


3. Heat a splash of olive oil in a large,
   heavy-based, flameproof casserole dish set
   over medium–high heat and cook the fennel
   for 5–6 minutes, stirring often, until soft.


4. Remove from the heat, add the marinated
   lamb, orange juice and stock, cover with a
   lid, and bake for 1 hour, stirring occasionally.
   Add the apricots and sultanas and return
   to the oven, uncovered, for a further 30–60
   minutes, until the lamb is tender.


5. Meanwhile, bring a large saucepan of
   water to the boil. Cook the broad beans
   for 1 minute, then drain and refresh under
   cold water. Remove the pale green skins
   by slitting the skins and pushing the beans
   through. Discard the skins, and add the
   broad beans to the tagine for the last
   10 minutes of cooking.


6. Stir through the herbs, check the
   seasoning and serve with steamed
   couscous and tzatziki.
   INGREDIENTS
   For the pork

• 1 litre water


• 250ml soy sauce


• 125ml Chinese
  rice wine


• 3–4 slices fresh
  ginger


• 1 lemongrass stem,
  white part only, sliced


• 2–3 pieces tangerine
  peel (optional)


• 2 star anise


• 80g caster sugar


• 1kg pork belly
  For the salad


• 1 large cucumber


• 15g coriander leaves


• 6 red Asian shallots,
  thinly sliced


• 1 small red chilli,
  seeded and chopped
  For the spicy
  sesame dressing


• 2 tsp grated ginger


• 1 clove garlic, crushed


• 2 small red chillies,
  seeded and finely
  chopped


• 3 tbsp soy sauce


• 1 tbsp rice vinegar


• 2 tsp tahini


• 1 tbsp sesame oil


• 1 tbsp sesame

seeds, toasted

To finish

• 2 tbsp lime juice


• 2 tbsp fish sauce


• 1 tbsp honey
  METHOD

1. For the pork, put
   the water, soy sauce,
   Chinese rice wine,
   ginger, lemongrass,
   tangerine peel (if
   using), star anise,
   and sugar in a large
   saucepan and bring to
   the boil. Reduce the
   heat to low add the
   pork belly and simmer
   for 1½ hours.


2. Remove the
   saucepan from the
   heat and allow the pork
   to cool in the stock
   for 2–3 hours before
   transferring the meat
   to a plate. Refrigerate
   overnight, uncovered.


3. For the salad, use
   a vegetable peeler to
   make long cucumber
   ribbons, discarding the
   seeds. Put the ribbons
   in a colander, and leave
   to drain for 30 minutes.
   Toss the cucumber

ribbons with the

coriander leaves, Asian

shallots and chilli, then

set the salad aside until

ready to serve.

4. For the spicy sesame
   dressing, mix all of the
   ingredients together,
   then set aside.


5. To finish, cut the
   pork belly into 1cm
   slices, removing any
   bones. Combine the
   lime juice, fish sauce
   and honey in a small
   bowl, then set aside.


6. Heat a heavy-
   based frying pan over
   medium–high heat and
   dry-fry the pork for
   8–10 minutes, stirring
   often, until golden-
   brown and crisp all
   over. Drain off any
   excess fat, add the lime
   juice mixture and toss
   to combine.


7. Toss the spicy
   sesame dressing
   through the cucumber
   salad and arrange on a
   large platter. Spoon the
   pork belly over the top,
   and serve immediately.

THURSDAY

Lamb, fennel & broad bean tagine

The fennel balances the richness of the lamb, while the broad beans speak to the

season with their fresh, grassy flavour.

Serves 6

WEDNESDAY

Twice-cooked pork belly

with cucumber salad

& spicy sesame dressing

This recipe transforms crisp pork belly into a salad.

Serves 4

INGREDIENTS

For the spice mixture

• 2 tsp sweet paprika


• 1 tsp ground ginger


• 1 tsp chilli powder


• 1 tsp ground cumin


• 1 tsp ground coriander


• 1 tsp ground white pepper


• ½ tsp ground cardamom


• ½ tsp ground cinnamon


• ½ tsp ground allspice


• 1 tsp salt


• 2 tbsp lemon juice


• 3 tbsp olive oil, plus extra for cooking
  For the tagine


• 1kg diced lamb


• 2 fennel bulbs, thinly sliced


• 3 tbsp orange juice


• 500ml chicken stock


• 100g dried apricots, diced


• 85g sultanas


• 1kg broad beans, podded


• 30g coriander leaves


• 2 tbsp chopped mint


• 4 tbsp chopped flat-leaf parsley
  To serve
  steamed couscous, tzatziki

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Harvest_MATT ZPCathy 2ZP.indd 60 03/04/2017 20:42