Grains – New Book and a pork belly dinner

I received a package this week I was very pleased to get…a printed copy of one of the books I styled last year. It was probably my biggest project last year before I left London and it was SO nice to finally get to see it in print.

‘Grains’ was a great book to work on, a little bit tricky as the publishers were very certain that they wanted a certain style but the challenge made it all the more rewarding and it was filled with a huge variation of delicious recipes, that seemed good and healthy with all those grains! I had so many grains left over I have remade so many recipes again and some new ones too..

At the moment its only for sale and print in French. But hopefully soon there will be a release here, I’ll let you know if and when I do..
For now though here’s one recipe that I’ve remade a few times! and in fact just cooked recently for friends when I was staying with them in Perth. A great dinner party recipe because you can have all the work done in plenty of time for everyone to arrive. Serve with a light green salad, rocket works particularly well.

Spiced Pork Belly with Dersa Lentils
Serves 4

1.5kg Pork Belly, rind scored
1 1/2 tablespoons cumin seeds
1 1/2 teaspoons dried chilli flakes
1/4 tablespoon sea salt flakes
1/4 tablespoon fresh thyme leaves
5 tablespoons olive oil
600ml dry white wine

For the lentils:
4 tablespoons olive oil
2 teaspoons ground cumin
1 small onion, very finely chopped
4 garlic cloves, crushed
1 medium carrot, peeled and finely chopped
300g puy lentils
2 large tomatoes, chopped
450ml chicken stock
2 teaspoons red wine vinegar
2 tablespoons finely chopped coriander

Crush the cumin seeds, chill, thyme and salt in a mortar. Add the oil and rub the mixture all over the pork. Cover and refrigerate for 1 hour. Remove 45 minutes before cooking.
Preheat the oven to 220°C. Put the pork into a roasting tin skin side up and roast for 30 minutes. Turn the heat down to 170°C and pour in half the wine. Continue to cook for 1 hour and 30 minutes, adding the rest of the wine 30 minutes before the end.

For the lentils, heat the olive oil in a heavy based pan and gently sauté the onion for 10 minutes. Add the garlic and cumin and saute for another 2 minutes. Add the carrot, tomatoes, lentils and stock and bring to the boil. Turn the heat down to a simmer, season with salt and pepper (lentils need a good hit of salt), cover and cook for 25 minutes or until lentils are soft but still with a little bite. The liquid should be completely absorbed. Stir in the vinegar,coriander and drizzle with extra olive oil.

Remove the pork from the oven, tightly cover and rest. When ready to serve, carve the pork into thick slices and lay on top of the lentils to serve. Pour roasting juices over the top.
Screen Shot 2013-04-04 at 22.41.38

A big thanks to Molly Brown for her delicious recipes and to Deirdre Rooney for her gorgeous photographs. I miss working with her…


3 thoughts on “Grains – New Book and a pork belly dinner

  1. Pingback: Roasted Cauliflower With Almonds, Cranberries and Yoghurt | Simple Provisions

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