Discussions Andrew is involved in

• Tickets to Taste of Auckland

  Last post: Andrew on 14.03.11 at 01:49 | Started by Dan on 02.03.09

  

  Caramelised Pork Belly with Feijoa, Apple Relish and Walnut Mash
  BY Simon Wright | Apr 14, 2008
  
  Serves 6
  
  You'll need to start this recipe the day before as the pork belly is cooked at a low temperature and pressed overnight.
  
  Caramelised pork belly:
  
  1.2kg free-range pork belly
  
  2 tbsp sea salt
  
  1 tbsp five-spice powder
  
  1.5 litres olive oil (or enough to cover pork in roasting tray)
  
  50ml olive oil (extra)
  
  2 tbsp honey
  
  3 tbsp chopped walnuts, toasted
  
  24 watercress leaves
  
  1 Rub pork with salt and five-spice and marinate for 2 hours.
  
  Preheat oven to 80C. Put pork in a roasting tray lined with greaseproof paper and cover with oil. Cover with foil and put in over for 12 hours or until a skewer easily goes through to the centre Once cooked, allow to cool in the oil then remove from oven. Put pork between two trays and press in the fridge overnight with a 3kg weight (two large milk cartons are ideal).
  
  2 To cook pork, preheat oven to 220C. Remove pork from fridge, trim the sides and cut into 6 even pieces. Heat olive oil (extra) in an ovenproof frying pan, put pork (skin side down) in the pan then in the oven for 10 minutes. Remove pan from oven and turn pork over. Add honey to pan and allow to caramelise over medium heat, then baste pork.
  
  3 To serve, place a spoonful of feijoa and apple relish to the side of each plate and top with a piece of pork. Place a spoonful of walnut mash next to pork, drizzle with pork jus and garnish with walnut and watercress.
  
  Feijoa and apple relish:
  
  ½ onion, finely chopped
  
  2 cloves garlic, crushed
  
  2 tsp ginger, grated
  
  2 tsp allspice
  
  100g tomatoes, peeled, deseeded and chopped
  
  150g sugar
  
  150ml white wine vinegar
  
  1 lemon, juice and grated zest
  
  1 tsp salt
  
  More about Tickets to Taste of Auckland

• 10 Benefits of Rising Early, and How to Do It

  Last post: Andrew on 14.03.11 at 01:49 | Started by Bryan on 25.08.08

  

  Nice piece - sunrise is something worth getting excited about. Your whole mindset and intelligence for the day is increased too! More about 10 Benefits of Rising Early, and How to Do It

• Tickets to Taste of Auckland

  Last post: Andrew on 14.03.11 at 01:45 | Started by Dan on 02.03.09

  

  Caramelised Pork Belly with Feijoa, Apple Relish and Walnut Mash
  BY Simon Wright | Apr 14, 2008
  
  Serves 6
  
  You'll need to start this recipe the day before as the pork belly is cooked at a low temperature and pressed overnight.
  
  Caramelised pork belly:
  
  1.2kg free-range pork belly
  
  2 tbsp sea salt
  
  1 tbsp five-spice powder
  
  1.5 litres olive oil (or enough to cover pork in roasting tray)
  
  50ml olive oil (extra)
  
  2 tbsp honey
  
  3 tbsp chopped walnuts, toasted
  
  24 watercress leaves
  
  1 Rub pork with salt and five-spice and marinate for 2 hours.
  
  Preheat oven to 80C. Put pork in a roasting tray lined with greaseproof paper and cover with oil. Cover with foil and put in over for 12 hours or until a skewer easily goes through to the centre Once cooked, allow to cool in the oil then remove from oven. Put pork between two trays and press in the fridge overnight with a 3kg weight (two large milk cartons are ideal).
  
  2 To cook pork, preheat oven to 220C. Remove pork from fridge, trim the sides and cut into 6 even pieces. Heat olive oil (extra) in an ovenproof frying pan, put pork (skin side down) in the pan then in the oven for 10 minutes. Remove pan from oven and turn pork over. Add honey to pan and allow to caramelise over medium heat, then baste pork.
  
  3 To serve, place a spoonful of feijoa and apple relish to the side of each plate and top with a piece of pork. Place a spoonful of walnut mash next to pork, drizzle with pork jus and garnish with walnut and watercress.
  
  Feijoa and apple relish:
  
  ½ onion, finely chopped
  
  2 cloves garlic, crushed
  
  2 tsp ginger, grated
  
  2 tsp allspice
  
  100g tomatoes, peeled, deseeded and chopped
  
  150g sugar
  
  150ml white wine vinegar
  
  1 lemon, juice and grated zest
  
  1 tsp salt
  
  More about Tickets to Taste of Auckland

• 10 Benefits of Rising Early, and How to Do It

  Last post: Andrew on 14.03.11 at 01:45 | Started by Bryan on 25.08.08

  

  Nice piece - sunrise is something worth getting excited about. Your whole mindset and intelligence for the day is increased too! More about 10 Benefits of Rising Early, and How to Do It