ROASTPUMPKIN, YOGHURT AND
Z A’ATAR
SERVES 8-10 AS A SIDE
5kgjappumpkin
2 tbsextravirgin olive oil, plus extra
todrizzle
100mlsweetsoysauce (kecap manis)
Juiceof1 lemon
31 / 2 tspza’atar (Middle Eastern spice
mix)
2 long green shallots, thinly sliced
YOGHURTDRESSING (MAKES APPROX.
400ML)
1 cup(250ml)buttermilk
75gGreekyoghurt
1 eschalot,finelychopped
(^1) / 4 bunchcoriander,finelychopped,
plusextraleavestoserve
Finelygratedzestandjuice 2 limes
(^1) / 2 tspgroundcumin
Pinchcayennepepper
(^1) / 4 cup (60ml) extra virgin olive oil
Preheatovento220°C.Placepumpkinin a
largeroastingpan.Drizzlewithextraolive
oilandseasonliberallyallover.Roast
pumpkinfor2 hours-2hours 30 minutes
untiltenderandcooked.(Checktosee
if pumpkinis cookedbypiercingwitha
metalskewer.It’scookedwhentheskewer
is insertedeasilywith no resistance.) Set
asidetocool.
Meanwhile,fortheyoghurtdressing,
placeallingredientsin a mediumbowl,
seasontotasteandstirtocombine.
Tomakethesweetsoydressing,place
thesweetsoysauce,lemonandoliveoil
in a smallbowl.Season to taste and whisk
tocombine.
Cutpumpkinintolargepiecesandplace
ona largeservingplatter.Spoonover
yoghurtdressingandsweetsoydressing.
Scatteroverza’atar,longgreenshallot and
extra coriander leaves to serve.
CHARREDPORKTOMAHAWK
WITHMUSHROOM SAUCE
SERVES 4
Begin this recipe at least 3 hours ahead.
2 cups(500ml)mustard ramen sauce
(recipebelow)
4 x 400gporktomahawk chops, skin
removed
(^1) / 2 cup(125ml)extravirginoliveoil
600gmixedmushrooms(weusedpine
andshiitake)cleaned,largeones
slicedlengthwiseintothickslices,
smalleroneshalvedorleftwhole
11 / 2 tbsfinelychoppedrosemaryleaves
(^1) / 2 bunch tarragon, roughly chopped
MUSTARDRAMENSAUCE
3Lgood-qualitybeefstock
10gdashipowder (from Asian food
shops)
350gporktrotter
2 tbs Dijon mustard
Forthemustardramensauce,placestock,
dashipowderandporktrotterin a large
saucepanoverhighheat.Bringtotheboil,
reduceheattolowandsimmer,skimming
ofanyfattherisestothesurface,for 3
hoursoruntilreducedbythreequarters.
Removetrotteranddiscard.Strainstock
througha finesieveandintoa medium
saucepan.Placeovermediumheatandstir
in mustard.Seasontotaste.Transfer 2
cups(500ml)ofthesauceandplacein a
mediumsaucepanovermedium-high
heat.Reduceheattomediumandsimmer
for12-15minutesuntilthickenedand
reducedbyone-third.Keepwarm.
(Remainingsaucecanbefrozenforupto
3 monthsandis a greatadditiontosoups.)
Preheata lightlygreasedbarbecueto
highheat.Placeporkona largeoventray
anddrizzleover^1 / 4 cup(60ml)oliveoil,
turntocoatandseasonbothsidesofeach
porkchop.Leavetostanduntilpork
reaches room temperature. Barbecue pork
for4-5minutes,turnandcookfora further
4-5minutesuntilcharredandcooked
through.Restfor 15 minutes.
Meanwhile,tomakethemushroom
sauce,placemushroomsin a bowlwiththe
rosemary.Drizzleoverremaining^1 / 4 cup
(60ml)oliveoil,seasonandtossto
combine.Barbecuemushrooms,turning
frequently,for3-4minutesuntiljusttender
andlightlycharred.Addthemushrooms
andchoppedtarragontothewarm ramen
sauceandtosstocombine.
Arrangeporkonservingplatesandtop
with the mushroom sauce to serve.
LEEKS,HAZELNUT,BROWN
BUTTER,BLACKTRUFFLE
SERVES 4 AS A SIDE
4 leeks,trimmed
125gunsaltedbutter,cutto5mm pieces
(^1) / 4 cup(60ml)lemonjuice
30gbabycapers,drained
50groastedhazelnuts,skin removed,
roughlychopped
(^1) / 4 bunchflat-leaf parsley, leaves picked,
chopped
Shaved black truffle (optional), to serve
Preheata lightlygreasedbarbecueor
chargrillpantohigh.Barbecueleeks,
turningfrequently,for30-35minutesuntil
theoutsidehasblackened.Theleeks
shouldbecookedthroughandsoftin the
middle.Standuntilcoolenoughtohandle.
Peeltheblackenedouterlayerandslice
leeksonthediagonalinto4cmpieces.
Meanwhile,placea smallsaucepanover
medium-highheat.Addbutterandcook,
swirlingcontinuously,for5-6minutesuntil
butterbeginstofoam.Addlemonjuice
andcapers,season and stir to combine.
Keepwarm.
Divideleeksamongplatesandspoon
overdressing.Scatterwithroasted
hazelnuts,parsleyleavesandshaved
black truffle, if using, to serve.