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