23/04/2020
Usually Outdoors On Parade has a busy schedule of cooking classes that lasts all through the cooler months. Held at the custom-built instore kitchen, they include paired wine tastings and unique tips and insights from Adelaide’s best chefs.
The coronavirus pandemic has meant this year’s classes have been delayed and the store has moved online. Fortunately, you can still prepare an indulgent feast at home with this fabulous recipe from Botanic Gardens Restaurant head chef Paul Baker.
Roast Berkshire Pork Belly with Sweet & Sour Radicchio and Cauliflower Purée
Roast Berkshire Pork Belly
Ingredients:
1 kg boneless pork belly
50 mL vegetable oil
Sea salt flakes
1 L cold water
70 g table salt
30 g sugar
1 tbsp fennel seeds
1 tbsp coriander seeds
2 cinnamon sticks
Method:
Place water, table salt, sugar, fennel seeds, coriander seeds and cinnamon sticks into a pot and bring to the boil. Set mixture aside to cool. Lightly score the skin across the width of the belly without cutting into the meat of the pork. Place the belly into the cold brine for up to 4 hours.
Wash the belly under cold water and pat dry with a towel. Place it on a roasting rack, brush with a little oil and sea salt and place in preheated 240° oven. Bake at this very high temperature for the first 10-15 minutes or until you see the skin start to crackle and colour. Turn down to 180 degrees for 1 hour or until the juices run clear. Remove the pork and let it rest for at least 15-20 minutes before serving.
Cauliflower Purée
Ingredients:
1 large cauliflower
50 g butter
500 mL milk
200 mL cream
2 sprigs thyme
Olsson’s sea salt
White pepper
Method:
Cut the cauliflower into large florets and sweat them in butter. When they start to soften add the milk, cream, thyme and salt. Simmer for 5-10 minutes or until the cauliflower is tender. Then strain the cauliflower into a colander, ensuring you retain the liquid and remove the thyme.
Place the cauliflower in a jug blender and purée until it’s smooth. Use the retained liquid to adjust the thickness until the purée is thick and creamy. Season further with salt and white pepper to taste
Sweet & Sour Radicchio
Ingredients:
2 radicchio
50 mL olive oil
200 mL Lirah cabernet vinegar
85 mL honey
30 g raisins
Pinch Olsson’s salt
Pinch pepper
Method:
Core the radicchio and separate the leaves then season with salt, pepper and olive oil. Lightly grill each piece of radicchio until it just starts to wilt then lay them into a narrow dish. In a pan bring the vinegar, honey and raisins to a boil and pour the mixture over your radicchio. Leave to cool, then reheat when required.
