Jewish apple cake with vanilla bean cream (this recipe is already on the blog).
1.5 - 2kg boned, rolled loin of pork (ensure your pork is young, by choosing a loin that has light pink skin)
4 braeburn apples, peeled, cored and sliced
4 slices of pancetta, finely chopped
1 brown onion, finely chopped
2 garlic cloves, crushed
100g pecan nuts, chopped
1 cup chopped fresh bread into cubes
1 egg lightly whisked
1 tsp fennel seeds
salt and pepper
Place the pork loin (unrolled) rind side up on a clean surface and pat dry with paper towel. Turn pork over and use a small, sharp knife to make a cavity for the stuffing. Place the stuffing across the centre of the pork and roll pork to enclose. Secure with kitchen string, tying at 2cm intervals. Place in a roasting pan, drizzle with remaining oil and sprinkle with fennel seeds and extra salt. Rub into the rind. Roast in oven for 30 minutes, reducing heat to 180C and roast for a further 45 minutes or until pork is tender. Remove from heat and cover with foil, resting for 15 minutes.
If cooking in a wood fire, place towards the rear of the oven for first 30 minutes to crisp the skin, then move to the front of the oven to adjust temperature where it is cooler. Rotate the pork in the pan to ensure it is crisped evenly. Cooking time will vary, depending on the type of wood oven you have.
Roast lamb marinated in preserved lemon and basil pesto
1 de-boned 2kg leg of lamb
1/2 cup of preserved lemon, use skin and flesh, chopped into large-ish chunks
1/4 cup fresh lemon juice
2 cups of fresh basil
1/2 cup olive oil
100g roasted pine nuts
1/2 cup grated parmesan cheese
3 large garlic cloves
salt and pepper
Marinate the meat the day before cooking. Combine, the basil, pine nuts and garlic in food processer and pulse until fine. Slowly drizzle in the oil while machine is on and then add in the parmesan, pulsing until combined.
Flatten out lamb on clean surface, skin side down and rub the pesto all over the lamb on both sides.Then rub the preserved lemon in, tucking the lemon skin into the meat. Leave to marinate overnight preferably. Preheat oven to 200c and place lamb and marinade in baking tray, roasting for about 30 minutes, then reduce oven temperature to 180c for the remaining 10 minutes. Remove from oven and cover with foil, resting for 15 minutes. If cooking in the wood fire use the same oven temperature principle as the pork.
Zucchini in garlic
|"Redbox Feast, what a great idea!|
120 b butter
1/2 cup chicken stock
2 cloves garlic, chopped
salt and pepper
Preheat oven to 180C and place all ingredients into an ovenproof dish with lid and roast in oven for 15-20 minutes, stirring occasionally. This can be cooked in the oven at the same time as the meat, and can also be cooked in either regular or woodfired oven, adjusting the temperature as needed.
500g bintje potoates, peeled and cut into 3mm slices
1 garlic clove, cut in half
1 tbsp soft butter
100 g provolone cheese, grated
300m double cream
Preheat oven to 180C and butter a 20cm shallow ovenproof dish and rub the inside with the cut clove of garlic. layer the slices of potato, covering each layer with a sprinkling of cheese, then seasoning with sea salt and black pepper. Continue until the dish is full, then finish with a good layer of cheese on top. In a pan, bring the cream to the boil, season with salt and pepper and pour over the potoato. Bake for about 45 minutes or until completely tender. Again, this dish may be cooked in the woodfired oven, however make sure it does not burn by turning the dish around to ensure it is evenly cooked. Test by inserting a fork into a potato slice.
4 egg whites
1/2 cup castor sugar
1/2 cup self raising flour, sifted
1/2 cup ground hazelnuts
2 tbsp melted butter, cooled