Old Years Eve '08 Feast - Roast Lamb, Pork Belly....

We, as always, escaped the New Years Eve's madness and spent it at the cottage. Paulie, Sabrina and Luigi joined us for a meaty feast and some lovely veggies from Son. All this with the ocean in the background and the Mtwalume night sky bursting with a riot of rainbow colour from the surrounding fireworks.

Luigi did an all too succulent Leg of Lamb, that according to urban legend took copious amounts of scotch to lubricate the chef and his helper during the four hours it took to cook.

Soni's Veggies took the form of roasted bean and potatoes with pine nuts and ricotta stuffed mushrooms.

...and I couldn't resist the temptation and my contribution was a juicy Pork Belly.

With all the attention on the meat going around, we all forgot dessert - Soni and Sabrina to the rescue! Marshmallow and Nutella SURPRISE!

Sunday 5 October - Spiced Pork Belly

I’ve been craving Pork Belly for some time now. Whilst out getting some provisions yesterday, I spotted the perfect cut at a local butcher, and I buckled and bought! so needless to say it is SPICY PORK BELLY for lunch today.

Spice Mix

Dry roast a generous pinch of each:

• Mustard seeds


• Coriander seeds


• Fenugreek seeds


• Cumin seeds


• Fennel seeds


• Piece of cinnamon stick


• Cardomom pod


• Star Anise

Grind the mix down after dry roasting in a pestle and mortar.

Brush the meaty side of the Belly with a good quality Soy Sauce (I prefer Tamarind) and the rub with spice mix then season with Maldon salt to taste. Put skin side up in a roasting tin.

In order to get a good crackling the skin needs to be bone dry. Sprincle with Maldon salt and roast in a pre-heated oven, at 150 degree C, for 2.5 to 3 hours.

I’ll serve the Belly with Couscous to mop up the pan juices, Green beans with Garlic and Freshly picked Spinach from our garden (check out the pic of my son Stefano doing the prep). and to wash this all down a crisp Italian Pinot Grigio.

Bon Appitito!