This chicken has been encased in rock salt, then baked, which seals in the juices. The skin is also STUFFED WITH HERBS, garlic and butter for an unforgettable special-occasion dish.
A feast for the eyes and the palate, whole cauliflower is seasoned and SLOW ROASTED before being bathed in a nutty herby mix and topped with verjuice-soaked raisins.
SAGE SALT-ROASTED PORK BELLY WITH BAKED APPLE AND QUINCE SAUCE
SERVES 6
Begin this recipe 1 day ahead.
1.6kg piece boneless pork belly, skin on
250g rock salt
1 bunch sage, plus ⅓ cup extra sage leaves
4 Granny Smith apples, halved
¼ cup (60ml) extra virgin olive oil, plus extra, to drizzle
2 cups (500ml) chicken stock
200g quince paste
¼ cup (60ml) white wine
2 tbs red wine vinegar
Place pork in a large, non-reactive dish. Scatter rock salt over skin. Chill overnight.
Brush off salt and discard. Place pork, skin-side up, on a wire rack over a large deep roasting pan. Pour boiling water all over skin. Remove pork and rack, discard water, then return pork, skin-side up, to the pan. Chill for 1 hour until cold and slightly dried.
Preheat oven to 240°C/220°C fan-forced. Pick half of the sage leaves from the bunch, place in a mortar and pound with a pestle until a wet paste. Add 2 tbs salt flakes and use fingers to rub to combine.
Remove pork from roasting pan and place apple halves in pan, cut-side down. Top with remaining half bunch of sage, then place pork on top, skin-side up. Drizzle with a little extra oil and rub over the skin, then scatter with half the sage salt. Pour stock into pan around the edges, ensuring pork isn’t submerged (add extra water to pan during cooking, if required).
Place pan in oven. Reduce temperature to 180°C/160°C fan-forced and roast for 1 hour 30 minutes until meat is tender.
Increase oven to 220°C/200°C fan-forced and roast for a further 15 minutes or until pork skin is crisp and deep golden. Rest for 15 minutes.
Meanwhile, place quince paste and wine in a small saucepan over medium heat. Stir until paste dissolves. Add red wine vinegar and ¾ cup (180ml) water. Bring to the boil and simmer for 15 minutes or until slightly thickened.
Heat ¼ cup (60ml) oil in a small frypan over medium-high heat. Add extra sage. Fry for 10 seconds or until crisp. Remove with a slotted spoon. Drain on paper towel.
Slice pork belly. Top with fried sage and serve with apple, quince sauce and remaining sage salt.
ROAST LOBSTER WITH RIESLING & MUSHROOM CREAM AND POTATO GRATIN
SERVES 4
2 x 1.2kg live lobsters
2 tbs extra virgin olive oil
POTATO GRATIN
700g sebago potatoes, scrubbed, cut into 2mm-thick slices on a mandoline
2 tbs extra virgin olive oil
50g unsalted butter, roughly chopped
1 tsp gochugaru (Korean chilli flakes, substitute chilli flakes)
RIESLING & MUSHROOM CREAM
½ cup (125ml) riesling
100g button mushrooms, sliced
1¼ cups (310ml) pure (thin) cream
½ tsp fennel seeds
½ bunch chives, finely chopped
Place lobsters in the freezer for 2 hours to put them ‘to sleep’.
Preheat oven to 220°C/200°C fan-forced. Line a 12cm x 27cm (2L) loaf pan with baking paper, allowing paper to overhang.
For the gratin, arrange potato in prepared pan in even layers. Season with salt flakes. Pour over 1 cup (250ml) water, drizzle with oil and scatter over butter. Fold over overhanging baking paper to cover the pan and bake for 30 minutes or until potato is tender. Unfold baking paper to expose potato and bake for a further 40 minutes or until golden brown.
For the riesling & mushroom cream, place riesling and mushroom in a small saucepan over medium heat. Cover with a lid and bring to the boil. Cook, stirring occasionally, until reduced by half. Add cream and fennel seeds, reduce
