Good food, simply made
As the turmoil of Covid19 continues to swirl globally, here in our little corner of the world it is time to celebrate our wonderful food professionals. Local chefs Judith Cullen and Greg Piner, who helped to keep us inspired during lockdown, share some of their favourite homecooking recipes.
I’M a firm believer that if you eat food that is well cared for you can taste the difference. I’ve been using Havoc pork over the past few years, not only in industrial kitchens, but also at home.
I’m all about animal welfare and knowing the proteins that my family eat are well looked after and live a happy life.
Havoc’s pigs are feed on locallygrown grain and a few added ingredients such as garlic and cider vinegar to keep the animals healthy and happy.
Havoc has also been known to feed its animals mozzarella, which adds a wonderful creamy texture to the meat.
They called the farm ‘‘Havoc’’ because, well, occasionally it’s havoc. Like when the piglets get drunk on the ripe cherry plums (despite all efforts to keep them away) or when a sow decides to farrow in an unusual place. Then there was the time when Yuri the boar jumped the gates . . . and the time they had to call in a pig hunter to shoot a wild boar that had come on the rampage. Owners Ian and Linda Jackson are now known as Lord and Lady Havoc.
I’ve come up with some recipes that are easy to make and great with winter upon us, I personally think a roast belly of pork is always a winner on a Sunday night with a Central Otago red or a Emerson bookbinder.