Warm Courgette & Bean and Salad

Most of the time I like to try and be an original, or at least think I am. I know I know, it's all been done before but I resist as I can. So anyway this is a first where I post another's recipe pretty directly, bear with me though as it serves a purpose beyond mere cookery. Oh and it's fantastic in flavour and simplicity.

The recipe comes from an episode of Poh's Kitchen where Poh teams up with Antonio Carluccio. For those unfamiliar with either, do you live under a rock? Google them! It's Antonio's recipe, sure, but not really (I'm certain he would agree). It's so simple and classic that it or a variation has graced many a table; we are blessed to have and be able to pass on dishes like these.

So before I get to the recipe, this dish says a number of things to me: It illustrates beauty in economy and quality of ingredients. It also allows me to express one of the joys which food gives me in that it is a celebration of what unites us, whilst encouraging diversity.  The two cooks in question come from very different origins, yet have such a similar outlook when all is said and done.  I admire very much Poh and Antonio for their enthusiasm and love of great food and the atmosphere it engenders, both show such obvious delight in what they do.

What of this recipe you ask? It's so simple!

Green beans

Courgettes

Garlic, roughly crushed

Mint, torn

Olive oil (I infused the garlic for an hr or 2 in the oil)

Lemon juice

In salted boiling water cook the beans and courgettes until slightly softtened, al dente etc (it really depends how you like it) but don't go too far! Drain and toss through the oil, lemon, garlic and mint. Quantities, well I'll just say have a little more courgette than bean and be generous with the mint and garlic over the top. Slosh some oil and lemon over, season, and well, pleasure should ensue! Also, you can obviously adjust it to suit the number eating. Still confused? Click here...  There's also a great load of recipes available, so it's well worth a look.  (Thanks ABC TV).

Easily a good dish to go with lamb or another cut of meat, it is also delicious alone or with some salami and good bread.

In closing as Antonio Carluccio says, MOF. Minimum of fuss, Maximum of flavour! Thanks to you and Poh Ling Yeow.

Tomato Marinade Roast Pork Belly

For the baste I used a basic pasta sauce I often make, well it was actually the remainder of one I had made earlier, but I wanted to try this with the belly.

Marinade

1 tin whole tomatoes

3 cloves garlic

1 small onion

½ tsp cumin

1 tsp mixed herbs

chilli flakes

2 tsp soy sauce

olive oil

75ml red wine

S & P to season

Pork Belly (Size depends on servings, 700g will feed 4 or 5)

Vegetables to roast

white wine

Heat oil and toss the finely chopped garlic and onion in. When this is golden throw all the herbs, soy, tomatoes and wine in. Give it a stir and bring to a simmer. Season and allow to reduce by ½ or more, quite thick is good. Really, cook as you would any rich tomato based pasta sauce, the more time you have, the better to reduce the liquid and intensify the flavours.

This part of the recipe can be prepared in advance and put in the fridge or freezer for later use.

Pork

It is desirable to get the Pork fat to crackle, how far you want the process to go is up to the cook. For a softer crunch you can reduce the length of high temperature cooking at the start of the roasting, keep an eye on it.

Reserve about a third of the marinade.  Use the rest on the meat.

You can scald the fat side with boiling water to assist the crackling process. Personally, I don't know that this is an absolute must, try it both ways! If you do scald it, dry well before continuing.  Rub down the heavily scored fat side with salt and olive oil, you can be fairly liberal with the salt. Work the marinade into the meaty side and rub a little into the fat side, though the salt is the main bit here. The whole piece can be placed in the fridge for several hours, overnight would be ideal. Before roasting a little more salt can be rubbed into the fat to ensure the crackling has crackle!

Roast in an oven at 220 C for 1/2hr (this depends on the oven and how crunchy you like the crackling) then turn the heat down to 165 for a further 1 ½ hours. 

At the point where the oven is turned down add Potatoes, carrots, sweet potato or your other favourite vegetables to roast in the pan.  (If you like these a little more crispy and crunchy, they can be put in at the very start of the roasting, but don't add the wine until you turn the oven down.) These should be cut into hearty, rustic slabs. I added white wine to the pan as well to keep it moist and form a sauce, with the wine put the rest of the marinade over the vegetables. The volumes depends on the pan, you want a good covering, but you don't want to swamp the meat. Cover* Take the lid off for the last 10-15min.

*I'd suggest using a roasting pan with a lid to make this easy, and it also has steaming effect, retaining moisture and delicacy.

Slice the belly and serve with the vegetables and some of the delicious sauce. I'd also suggest a green/garden salad on the side to counter the richness of the dish.

Brussel sprouts with Kale & Baby Beetroot leaves

So there I was peering into the fridge, with the idea that I should try and throw together something healthy and tasty with the fresh vegetables that were available.  I was surprised how well this little improvisation worked and will give it another go I reckon.  I suppose I should also preface the recipe by stating that enjoyment of this dish hinges on the diner liking brussel sprouts, which seem to be a food that fall into the love or loath category.  The Kale and the beetroot leaves really provide interest in flavour and texture, but you could always substitute for English spinach or another equivalent, dependent on what you can get your hands on.  My naughty admission here is that I used a supermarket prepacked mix of the two! 

Ingredients

12 brussel sprouts, quartered and slightly steamed

2 medium potato, cut to small pieces, steamed

200g mixed leaves (Kale & baby beet leaves)

2 garlic cloves

½ chilli

1 lemon

To a hot pan with a little olive oil add the finely diced garlic and chilli. After 1 min throw in the sprouts, toss and then add the potato, season with salt and pepper. A few minutes should allow these to colour a little. At this point throw in the leaves and allow to wilt, (rinse and shake off greens immediately prior to adding to the pan, the little water keeps things moist and aids cooking). I like to do this in two batches about 30 sec apart so there is a little variation in the degree of cooking of the greens for texture.  Wilting should only be for about a minute as a little crispness of texture is desirable.  Turn off the heat while wilting and toss into serving dish with a squeeze of lemon and dash of oil to finish.  Check for seasoning at this point.

*I'd make the steamed potato/brussel sprouts underdone, as they will cook further in the pan. 

*Also, the chilli usage is entirely up to cook and diner, based on what else your eating and how much heat you like.  The chilli I used wasn't very hot.  My intention was to lift and enhance the flavour, rather than generate much heat.  

This would make an excellent side dish, however I ate it alone as it is quite substantial.  So there you have it, a tasty take on brussel sprouts and you never know, it might even convert some non believers!