Rolled Pork Loin with Pancetta & Oregano

There are many things you can do with a piece of pork that are delicious: cook it with apples and cider, slow roast it with tomatoes and beans italian style, or spice it up for pulled pork tacos. Endless opportunity. However, sometimes the simplest things are the best. Thats why Nigella's pork with pancetta and oregano is one of my all time favourite roasts. There is little else you can do that ticks all the boxes.    

And unlike a lot of other recipes, you still get the best bit: crackling!

• 1.5kg boneless pork loin
• 2 cloves garlic
• bunch fresh oregano
• 100g pancetta/proscuitto/parma ham, thinly sliced
• 1/4 tsp dried chilli flakes (optional)
• 1 onion
• olive oil
• 60ml dry white vermouth (or dry white wine)
• 60ml boiling water

If buying from a butcher, ask them if they could cut off the rind (leaving a layer of fat) and butterfly (Nigella says: 'open up like a book') the pork for you as you'd like to stuff it. Make sure you bring the rind home for crackling!

If you are buying from a supermarket, you will have to do this yourself, but I assure you its simple enough though a little fiddly. Find a piece thats roughly 1.5kg, and when you get it home cut off the strings and using a sharp knife cut off the rind leaving a layer of fat to keep it moist. Go slow and steady, with short strokes of the knife along the cut line rather than trying to saw through it all at once. Set the rind aside and set to work butterflying the meat. There is no art to this and you will see where you should be cutting on the meat (though there is no right or wrong really) to make it open out "like a book". Lay it out with the thick side of the loin on the left (or right if you are left-handed) and using the same short, sharp motions cut through the thick section so you can lay it out flat.  

These next steps are for all.

Preheat the oven to 200C. Take your pork and lay it out. Mince the garlic and spread over the pork, followed by leaves from the oregano and the pancetta. If using, sprinkle over the chilli flakes. Roll up the pork as tight as you can and tie with kitchen string. Again, there is no art to this (well, there is, but its a bit of a lost art and there really is no necessity to tie it up properly as the butcher does). Make a knot at 3-4cm intervals.

Cut the onion (skin on) into thick slices - I cut it in whole rounds rather than wedges - and lay in a large baking dish. Add some oregano leaves, then sit the pork on top. Drizzle with a little olive oil.

Cook for 1 hour 30 minutes (more or less depending on the size of your pork). A meat thermometer should read 71-75C. 

Once done, remove from the oven to a heat-proof surface. Lift out the pork and leave to rest. Add the boiling water and vermouth/wine to the tray, scraping about to dislodge anything and combine to make your 'gravy'. 

To serve, slice the pork thickly (discarding the string) and drizzle over some gravy. Nigella recommends serving this on a bed of rocket leaves with green beans and creamy semolina/polenta/mashed potato. I like the potato, especially when its mashed with mascarpone, for this. Though feel free to serve alongside traditional roast vege. No one could be disappointed either way. 

      

Italian Slow Roasted Pork & Beans

To put it simply, this is an incredible dish. Just amazing. It is hearty, satisfying and so full of flavour you'll wonder why you've been eating pork any other way. What makes it stand above other slow-roast or stewed dishes is that for all its hearty-ness and deep colour, it is fresh and light.

Its cheap too: cheap cut of pork, things from tins, and nothing unfamiliar. I found this recipe in the free Coles magazine of all places  and now I always grab a copy - I've discovered a few hidden gems.

This is exactly what I want to eat on a cold Sunday night. The oven being on all day is the perfect excuse not to have to do anything, and just enjoy a leisurely day.

• 1tbsp olive oil
• 1.5kg boneless pork shoulder/forequarter 
• 100g bacon/speck, diced
• 1 onion, sliced
• 3 garlic cloves, sliced
• 2 tins crushed tomatoes
• 1 cup red wine
• 1 cup chicken stock
• 1 tsp fennel seeds
• 1 tsp smoked paprika
• 2 tins cannellini beans (or other white bean)
• 2 tsbp parsley, chopped

Preheat your oven to 180C (or 160C fan-forced).

In a baking dish that can go be used on the stovetop and in the oven (I used a cast iron casserole), heat the oil. Season the pork and brown well on each side. Transfer to a plate. You can remove the rind if you like for crackling, but this may mean you need to re-tie your pork roll. If you do, leave a generous layer of fat as this is important for keeping it moist while cooking.

In the same dish, cook the bacon, onion and garlic until caramelised. Add the tomatoes, stock and wine. Bring to the boil. Sprinkle the pork with the spices and add to the baking dish. Cover the dish with foil and and roast for 2-3 hours (basting occasionally) until the pork is tender and falls apart easily. Shred the pork and return the baking dish to the stovetop. Add the beans, and cook until heated through. The sauce should also be nice and thick by this point, but if it is too thick add more stock to loosen it.

Sprinkle with parsley, and serve with steamed leafy greens like spinach or kale and warmed bread rolls.

Pork Meatballs with Noodles

I haven't done a savoury recipe here in awhile, and these are just yum. So I had to share! Its basically taking your stir-fry, and upping the game. But, its really no harder. Think of this as the stir-fry you can serve other people. Basic enough that things won't get out of hand, a little more elegant (as is things often are with Donna Hay recipes) and just enough effort that your dinner guests will be impressed.

There may be a little extra washing up to do, but trust me, its worth the effort to make something pretty simple a little more adventurous.

What's also good is that you can downsize or upsize the recipe for however many you need to feed. The recipe as is serves four (or three if someone's a really big eater).

• 450g asian-style noodles (I used vermicelli, but anything dried or fresh will do)
• 500g pork mince*
• 1/4 cup breadcrumbs
• 2 tbsp grated ginger
• 1/4 cup hoisin sauce
• 1/2 cup sesame seeds
• 2 tbsp vegetable oil (not olive if you can help it)
• 1 tsp sesame oil
• 3 cloves garlic, crushed
• 3 chillies, seeds removed & sliced (OPTIONAL)
• 1/4 cup oyster or soy sauce
• 1/4 cup chicken stock
• 1/2 cup coriander leaves

*cheat and use the same weight in sausages, just removing the casing and leaving out the breadcrumbs if you like

Cook the noodles according to the packet & set them aside.

Combine the pork (or sausage mince), crumbs, ginger and hoisin in a bowl. Mix well to combine, preferably using your hands. Then shape tablespoonfuls of the mix into balls and roll in sesame seeds. Set the aside on a plate until you're ready to cook.

Heat the vegetable oil in a large fry pan over medium heat. Cook the meatballs 6-8 minutes on each side. The sesame seeds should be nice and crispy and the meat cooked through. Set aside.

Give the pan a quick wipe with some paper towel and then add the sesame oil, garlic and optional chilli. Cook until fragrant (about 2 mins). Add the remaining ingredients, tossing to combine and heat the noodles.

Serve in bowls sprinkled with a few extra sesame seeds and coriander leaves for added pizazz.

You could easily add vegetables to this - I'd start with any Asian greens, or even just some spinach/silverbeet/kale/etc. Experiment - go wild!

Adapted from Donna Hay's 'Simple Dinners'.

The Weekly Digest #21

1. The Michael Kors spring/summer 2014 collection. It's how I want to dress when I grow up. 
2. Christmas goodie bags. The easiest & most enjoyable gift to put together that's sure to please everyone. I go in for retro treats (recipes to come later this week), but choose whatever suits you best. Try these easy recipes: ratatouille chutney, fairy cakes, ricciarelli, choc-dipped sugar cookies, spiced orange choc-chip cookies, salted caramel shortbread, cream cheese hazelnut brownies, pecan pralines and white-choc lemon truffles.
3. Interesting roasts. Turkey is all well and good for Christmas dinner, but maybe we should spice things up a little this year? Try these festive updates: Guinness & honey glazed pork, beer & black pepper beef, Moroccan spiced chicken, maple-mustard pork and bacon & rosemary lamb.
4.  Are you a master Instagrammer? Wondering if those snaps can be put to good use? Why not have them printed up by kikki.K to use as highly personalised stationery. 

The Weekly Digest #7

1. Matches Fashion's best dressed list. With the likes of Cara Delevingne, Alexa Chung, Joan Smalls and Diane Kruger, there's no reason to argue!
2. Co-ords. I need to get a head-to-toe look happening! Would make dressing in the morning wonderfully simple and obvious! 
3. Sale time! Myer & David Jones are in the midst of stocktake sales, and their are some amazing bargains to be had.
4. Stews and casseroles are the essence of winter as far as I'm concerned. I have a regular rotation of favourites, but I've also been tempted by these ones: chicken potato and spinach curry, lamb white bean and marjoram casserole, braised pork with cider and parsnips, and pesto chicken stew with dumplings. 
5. The other thing I like to do in winter is bake. I mean, I do it always, but it seems even more enjoyable in winter. There is nothing more wonderful the curling up with a good book, hot tea and one of these delicious goodies (which I plan on trying asap!): brown sugar and lemon mascarpone muffins, Portuguese tarts, sour cream doughnuts with lemon curd, or mars bar slice.  

Cara Delevingne & Alexa Chung.

Stuffed Zucchinis (in Bikinis)

Having recently sorted through the many hundred photos on my camera's SD card, I came across a few tasty treats to share. This one is particularly useful for the many students out their bored of tomato pasta-based dishes and dodgy Thai take-away.

These stuffed zucchini are a breeze to make and are inexpensive (key ingredients right there!). And they are scrummy.

You can use up some left over bolognese sauce, or you can make a fresh batch. I haven't included the recipe, as I tend to make this using left overs. It not hard to brown mince and pour over a bottle of sauce, but if you need try one of these: healthy bolognese, Nigel Slater's bolognese, and Jamie Oliver's bolognese.

• 1 large zucchini, halved lengthways*
• 1-2 cups bolognese sauce 
• 1/4 cup breadcrumbs
• 30-50g feta cheese (or 20-30g cheddar if you prefer it)
• olive oil

Halve the zucchini lengthways and scoop out the seeds (you can keep these and mix through the meat mixture if you like). Place on a baking tray, and drizzle with about 1/2 tsp olive oil and season.

Fill zucchini with bolognese sauce. Top with breadcrumbs and crumbled/grated cheese.

Bake at 180C for 15-20 minutes until breadcrumbs are golden (or the cheese is going golden if you use cheddar).

Serve immediately in thick slices with a simple side salad.

*I am talking very large, very fat zucchinis. You ca't often get them in your regular supermarket, but Harris Farm Markets and Paddy's Markets in Haymarket (Sydney) usually have them, as do some independent grocers. You can use smaller ones, but will need to use multiple halves.

You could be inventive with this dish and try it with some other form of left over stuffing. Let me know how you go if you do! Also try out different cheeses - use your favorites! You could also change the vegetable to something like eggplant or pumpkin, but they may need pre-cooking so proceed with caution.

Donna Hay's Osso Buco

So I dived into the depths of my freezer a few nights ago. This freezer is like a deep, dark mystery cave in which one never knows what they will unearth. I found many things, but some Osso Buco took my fancy (purchased at reduced price and promptly frozen for later use of course). I felt the need to hang on too the last strings of winter comfort food before I dive headlong into summer eating habits. These things just loose their appeal when it's melting outside. Though, the weather today would suggest winter is still on our tails - and I got so excited marching around in my (short) shorts yesterday!

My mission became finding what to do with this Osso Buco. I wasn't feeling tomato based dishes so (unfortunately) the Jamie Oliver and Women's Weekly were out. Donna Hay won by a nose and THANK GOODNESS she did. It's heaven in a casserole pot! Of course my version has been varied a little from the original thanks to lack of kitchenware (namely a 'heavy-based, ovenproof saucepan) and smaller amount of ingredients.

It's to delightful to keep to myself, so get casserolling while you still can!

Image from www.donnahay.com.au

• 2 or 3 pieces osso buco (original calls for 8 - veal osso buco is also good)
• pepper
• cornflour (original uses plain flour, but my mother's always said cornflour is better - smoother and thus creamer)
• olive oil (for browning, so its essentially optional)
• 1 onion, chopped as desired (mines done finely)
• 1 garlic clove (add an extra if you're making more)
• 1x sprig rosemary
• 1x handful chopped parsley
• 1/2 tbsp brown sugar (full spoon in original)
• splash balsamic vinegar
• 1 tbsp tomato paste (uses 1/4 cup in original)
• 1 cup beef stock (2 in original)
• 1 cup red wine (2 in original)

Preheat oven to 180C. Season meat and dust with cornflour, shaking off excess. Heat oil in large fry pan (this is where the ovenproof saucepan would come in) and brown meat over high heat. Set aside.

Fry onion and garlic till soft (about 5 mins). Combine herbs, sugar, vinegar, paste, stock and wine in casserole (if using ovenproof saucepan do it in that and keep it over the heat.) I also added 1 1/2 tbsp cornflour - I like thick gravy!

Add onion and meat to casserole, cover and cook in the oven for 1 1/2 hours until tender and sauce has thickened. Stir it occasionally to stop things settling to the bottom and sticking. 

Serve it over mashed potato or polenta with some nice, bright in-season green veg. 

Flatbread Pizzas

This is inspired by Donna Hay's 'harissa pumpkin and goat's cheese pizza' from her book 'Simple Dinners'. I didn't have harissa, butternut pumpkin is too expensive, I'm not a fan of onion relish and prosciutto is waaaay out of my budget at the moment. So, some changes had to be made (if you want the original I'm afraid you'll have to buy the book as she doesn't have it online).

• 1 x flat bread (I used a wholemeal lebanese bread)
• 2 tbsp pesto (of any kind, purchased or homemade. I definitely recommend any from Barilla particularly the Pesto Rosso one I used. A-MAZING)
• 1 sprig rosemary
• handful baby spinach leaves, torn up
• 500g pumpkin, cubed (whatever's in season/cheapest)
• goat's cheese (I used a fetta - see the photo below because it's one of the best cheeses I've had in awhile)

Preheat the oven to 180C. Line a pizza tray (or other flat baking tray/sheet) and place base on top. Spread generously with pesto (feel free to use more than 2 tablespoons!), then sprinkle with rosemary and spinach leaves. 

Soften the pumpkin a little by placing it in a freezer bag (or one of the ones you put fruit and vege in at the  supermarket if your all eco-friendly/saving money by not buying plastic bags), tossing in a little oil and cracked pepper. Microwave on high for 2 minutes. Spread cubes evenly over pizza. 

Finish by crumbling cheese over the pizza. Bake for 10-15 mins (depending on thickness of your base), until browned on edges and pumpkin beginning to caramelise. 

This is a great lunch, or a quick and easy dinner. Plus its healthy! Experiment with toppings, and maybe let me know what you've used. Speaking of which, readers feel free to send me recipe ideas/ photos of your creations. I may even try a few out and pop them up on here! Could inspire a new section of reader contributions. Let me know what you're all thinking.