Dan­ish stegt flaesk med per­sillesovs (grilled pork belly with pars­ley sauce)


Ready in 2¼ hours (for very crispy crack­ling, start the night be­fore) | Serves 4

800g-1kg pork belly, at room tem­per­a­ture (see tip for su­per-crispy crack­ling) ½ lemon 1 tsp flaky sea salt 800g evenly sized baby new po­ta­toes Pick­led veg­eta­bles and/or sauerkraut, to serve Steamed green veg­eta­bles and/or roasted parsnip, to serve


25g but­ter 3 Tbsp flour 1 cup milk ½ cup finely shred­ded curly or flat-leaf pars­ley, plus ex­tra to serve ¼ cup cream or milk Pinch freshly grated or ground nut­meg

1 Pre­heat oven to 240°C. Pre­pare an oven tray with bak­ing pa­per or place a rack in­side an oven tray. Set tray/ rack in the mid­dle of the oven. Score lines across the pork rind (skin) with a sharp knife, at 5mm in­ter­vals; make them deep but don’t cut into the meat. Dry the rind with pa­per tow­els, then rub the rind with the halved lemon and sea­son with the sea salt.

2 Place pork, rind-side up, on rack and roast, un­cov­ered, un­til the rind is blis­tered (about 25 min­utes). Re­duce oven to 160°C and con­tinue to roast for 1½ hours un­til meat is very ten­der. Re­move from oven and rest for at least 10 min­utes be­fore slic­ing into 8 thin pieces.

3 To­wards the end of the pork’s cook­ing time, place po­ta­toes in a pot, cover with cold, salted wa­ter and bring to boil. Cook for 20 min­utes or un­til ten­der.

4 To make the pars­ley sauce, melt the but­ter in a pot over medium heat. Whisk in the flour and cook for 1 minute. Grad­u­ally whisk in the milk then sim­mer, stir­ring con­tin­u­ously, for 3-4 min­utes or un­til the sauce has thick­ened. Add the pars­ley, cream or milk, and nut­meg and sea­son to taste with salt and pep­per.

5 Serve pork with po­ta­toes, pick­led veges/ sauerkraut and steamed/roasted veg­eta­bles. Driz­zle with pars­ley sauce.

Tip for very crispy crack­ling:

> At least 8 hours be­fore cook­ing (ide­ally the night be­fore), dry pork rind well with pa­per tow­els. Score rind with a sharp knife at 5mm in­ter­vals (stop be­fore you get to meat). Sprin­kle with 1 tsp sea salt and place un­cov­ered in fridge. Af­ter 2 hours, wipe off any liq­uid the salt has drawn to the sur­face. Re­place with a fresh sprin­kling of salt and re­turn to fridge. Re­peat 1-2 more times. Re­move from fridge 1 hour be­fore cook­ing to bring pork up to room tem­per­a­ture.

Egyp­tian ful medames (bean dip) with flat­breads

Ready in 30 min­utes | Serves 4 as a starter

2 Tbsp olive oil 1 onion, finely diced 4 cloves gar­lic, minced 2 tsp ground cumin 2 cans but­ter beans, drained and rinsed 1 can brown lentils, drained and rinsed ½ cup wa­ter Juice 1 lemon ¼ cup chopped pars­ley ½ small red onion, thinly sliced 1 tomato, diced ¼ cup toasted wal­nuts, chopped Ex­tra vir­gin olive oil, to serve


2 cups flour ¾ cup milk 1 Tbsp olive oil, plus ex­tra for brush­ing ¼ tsp salt

1 To make the flat­breads, place all in­gre­di­ents in a bowl and mix to com­bine. Knead on a floured sur­face for 5 min­utes or un­til dough is smooth. Di­vide into 4 por­tions and leave to rest for 10 min­utes or so (while you make the bean dip).

2 Pre­heat oven to 220°C.

3 Heat olive oil in a fry­ing pan over medium heat and cook onion for

3-4 min­utes or un­til soft. Add gar­lic and cumin and cook for 1 minute or un­til fra­grant. Add beans, lentils and wa­ter and cook for 5 min­utes or un­til very soft, adding more wa­ter if it gets too dry. Add lemon juice, mash lightly and sea­son to taste with salt and more lemon juice if needed. Set aside.

4 Roll out each piece of dough into a 25cm cir­cle. Brush with oil, place on lined oven trays and bake for 4-5 min­utes or un­til puffed and golden.

5 Top bean dip with pars­ley, red onion, tomato, toasted wal­nuts and a good driz­zle of ex­tra vir­gin olive oil and serve with flat­breads.


> Buy flat­breads or pita breads if you can’t be both­ered mak­ing them, or serve bean dip with • veg­etable cru­dités or raw baby veg­eta­bles.

CRED­ITS Hand-painted plat­ter (po­ta­toes and fish), mag­ni­fy­ing glasses, mini globes, plate (pork belly), black cut­lery, jug, mus­tard-coloured bowl (ful medames), metal tray (flat­breads) all from French Coun­try. Brown leather notepad, Ot­tinetti pot (soup), Pal­lares Sol­sona knife (toast Sk­a­gen) all from Fa­ther Rab­bit. Mus­tard li­nen nap­kins, tan cork place­mat, selvedge edge mat (un­der soup) all from Citta. Wil­liam wool fe­dora, wooden board (toast Sk­a­gen), grey li­nen nap­kins, army green flask all from A&C Home­store. All other items stylist’s own,

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.