Monthly Archives: December 2015

Crackling Pork Belly

Crackling Pork Belly
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  1. 3 to 4lb pork belly, bones removed, skin intact and finely scored
  2. - For the rub
  3. 3 garlic cloves
  4. ½ teaspoon dried chili pepper flakes
  5. 2 tablespoons light soy sauce
  6. 1 tablespoon peanut oil
  7. 2 teaspoons salt
  8. a lightly heaped teaspoon Chinese five-spice powder
  9. - For the peach salsa
  10. 2 scallions
  11. 1 small red chili pepper
  12. 3 peaches
  13. 8 cherry tomatoes
  14. juice of 2 limes
  15. 3 tablespoons olive oil
  16. A few sprigs of cilantro
  1. For the rub, peel and crush the garlic to a paste, stirring in the soy, dried chili flakes, peanut oil, salt and five-spice powder. Spread this paste over the skin and underside of the pork belly. Leave it to marinate in a glass dish for 4 hours to 12 hours.
  2. When the pork has marinated, preheat the oven to 425F. Place the pork in a roasting tin then cook, skin-side up, for about 20 minutes. Lower the heat to 375F and continue cooking for a further 40-50 minutes, or until the skin is dark and crisp. Leave for 10 minutes to rest, and then carve.
  3. Meanwhile, to make the peach salsa, trim and finely chop the scallions, finely chop the chili, peel, stone and finely chop the peach and halve the tomatoes. Mix gently then dress with the lime juice, cilantro, and the olive oil.
  4. Serve the ribs with the peach salsa on the side.
  1. Ask your butcher to score the skin finely for this as the crackling is essential. The first brief roasting at the higher temperature is essential to set the skin on the route to crispness. These ribs are not sweet and sticky but lightly crisp.

Curried Devil Eggs

Curried Devil Eggs
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  1. 12 large eggs, cold
  2. 1/2 cup mayonnaise
  3. 2 teaspoons Dijon mustard
  4. 2 teaspoons white wine vinegar
  5. 1/2 teaspoon curry powder
  6. 1/2 teaspoon mustard powder
  7. 1/4 teaspoon cayenne pepper
  8. 1/8 teaspoon paprika, plus more for garnish
  9. Kosher salt
  10. Finely chopped fresh chives, for garnish
  1. Put the cold eggs (straight from the refrigerator) in the bottom of a medium saucepan and cover with cold water. Bring the water to a boil and remove the pan from the heat. Cover the pan and let stand for 12 minutes.
  2. Drain the eggs and rinse with cold water. Let the eggs cool a bit, and then peel while they are still warm (they are much easier to peel this way).
  3. Mix together the mayonnaise, mustard, vinegar, curry powder, mustard powder, cayenne and paprika. Season with salt.
  4. Slice the eggs in half lengthwise. Spoon out the cooked yolks and transfer to the bowl with the mayonnaise mixture. Mash together with a fork until smooth.
  5. Spoon the filling into the egg whites, or you can put the filling into a re-sealable bag, cut one end off and pipe it in. Garnish with paprika and chives before serving.

Chicken Tangine

Chicken Tangine
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  1. ¼ cup olive oil
  2. 1 large onion, chopped
  3. 4 chicken breasts
  4. 2 garlic cloves, chopped
  5. 1 tsp ras-el-hanout
  6. ¼ tsp saffron threads
  7. 1 tsp ground ginger
  8. 1 tsp freshly ground black pepper
  9. 1 large preserved lemon, peel only, chopped
  10. ½ cup green olives
  11. 3 tsp chopped fresh cilantro
  12. 1 tsp chopped fresh parsley
  1. Heat the olive oil in a heavy saucepan. Add the onions and fry gently, stirring frequently until they are soft and translucent. Add the chicken and cook for a minute or two. Add the garlic, ras-el-hanout, saffron, ginger, and pepper and fry for 2-3 minutes until golden. Add the preserved lemon, cilantro, parsley and the olives.
  2. Add enough water to just cover the chicken, then bring to the boil. Reduce the heat, cover and simmer on a low heat for about 35 minutes.