CHARRED PORK TOMAHAWK WITH MUSHROOM SAUCE

5kg jap pumpkin

2 tbs extra virgin olive oil, plus extra

to drizzle

100ml sweet soy sauce (kecap manis) Juice of 1 lemon

31/ 2 tsp za’atar (Middle Eastern spice

mix)

2 long green shallots, thinly sliced

YOGHURT DRESSING (MAKES APPROX. 400ML) 1 cup (250ml) buttermilk 75g Greek yoghurt 1 eschalot, finely chopped bunch coriander, finely chopped, plus extra leaves to serve Finely grated zest and juice 2 limes tsp ground cumin Pinch cayenne pepper cup (60ml) extra virgin olive oil

1/4 1/ 2 1/4

Preheat oven to 220°C. Place pumpkin in a large roasting pan. Drizzle with extra olive oil and season liberally all over. Roast pumpkin for 2 hours-2 hours 30 minutes until tender and cooked. (Check to see if pumpkin is cooked by piercing with a metal skewer. It’s cooked when the skewer is inserted easily with no resistance.) Set aside to cool.

Meanwhile, for the yoghurt dressing, place all ingredients in a medium bowl, season to taste and stir to combine.

To make the sweet soy dressing, place the sweet soy sauce, lemon and olive oil in a small bowl. Season to taste and whisk to combine.

Cut pumpkin into large pieces and place on a large serving platter. Spoon over yoghurt dressing and sweet soy dressing. Scatter over za’atar, long green shallot and extra coriander leaves to serve.

SERVES 4

Begin this recipe at least 3 hours ahead.

2 cups (500ml) mustard ramen sauce (recipe below) 4 x 400g pork tomahawk chops, skin removed cup (125ml) extra virgin olive oil 600g mixed mushrooms (we used pine and shiitake) cleaned, large ones sliced lengthwise into thick slices, smaller ones halved or left whole 11/ tbs finely chopped rosemary leaves bunch tarragon, roughly chopped

1/ 2 2 1/ 2

MUSTARD RAMEN SAUCE 3L good-quality beef stock 10g dashi powder (from Asian food shops) 350g pork trotter 2 tbs Dijon mustard

For the mustard ramen sauce, place stock, dashi powder and pork trotter in a large saucepan over high heat. Bring to the boil, reduce heat to low and simmer, skimming of any fat the rises to the surface, for 3 hours or until reduced by three quarters. Remove trotter and discard. Strain stock through a fine sieve and into a medium saucepan. Place over medium heat and stir in mustard. Season to taste. Transfer 2 cups (500ml) of the sauce and place in a medium saucepan over medium-high heat. Reduce heat to medium and simmer for 12-15 minutes until thickened and reduced by one-third. Keep warm. (Remaining sauce can be frozen for up to 3 months and is a great addition to soups.)

Preheat a lightly greased barbecue to high heat. Place pork on a large oven tray and drizzle over 1/4 cup (60ml) olive oil, turn to coat and season both sides of each pork chop. Leave to stand until pork reaches room temperature. Barbecue pork 4 leeks, trimmed

125g unsalted butter, cut to 5mm pieces 1/4 cup (60ml) lemon juice

30g baby capers, drained

50g roasted hazelnuts, skin removed,

roughly chopped

1/4 bunch flat-leaf parsley, leaves picked,

chopped

Shaved black truffle (optional), to serve

Preheat a lightly greased barbecue or chargrill pan to high. Barbecue leeks, turning frequently, for 30-35 minutes until the outside has blackened. The leeks should be cooked through and soft in the middle. Stand until cool enough to handle. Peel the blackened outer layer and slice leeks on the diagonal into 4cm pieces.

Meanwhile, place a small saucepan over medium-high heat. Add butter and cook, swirling continuously, for 5-6 minutes until butter begins to foam. Add lemon juice and capers, season and stir to combine. Keep warm.

Divide leeks among plates and spoon over dressing. Scatter with roasted hazelnuts, parsley leaves and shaved black truffle, if using, to serve.