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,