Margie’s Birthday Lunch
Lunch for 4
Entrée – Prawns in Lemon
12 large cooked King Prawns peeled and de-veined
4 Whole preserved Lemons quartered, pith removed and finely diced
2 Cloves Garlic finely diced
Extra Virgin Olive Oil
freshly Ground black Pepper to taste
3 tablespoons verjuice
1 tablespoon Oregano
1. Mix the preserved lemon dice with the garlic, a splash of extra virgin olive oil and sea salt and pepper to taste
2. Place aside. (Keep a little of the Basil leaves for serving)
3. In a large bowl, mix the prawns with the preserved lemon mixture, verjuice, all herbs, a little extra olive oil and season with salt and pepper. Mix well.
4. Serve immediately
Main course – Pork Belly
Pork belly is full of flavour and has a natural sweetness that is complemented by the honey glaze. The slow cooking on a low heat cooking ensures the layers of fat between the meat melt and baste from the inside.
1kg pork belly
1 tbsp cracked coriander seeds
600g runny honey
2 Massel stock cubes (Chicken or Beef flavour)
4 medium brown onions
12 or more cherry tomatoes
1 bunch of sage
4 bay leaves
400ml cold water
Green herbs for garnish.
1. Pre-heat oven to 160C.
2. Pour half the water into a roasting tray (this prevents the meat juices from burning during cooking) and add a crumbled stock cube.
3. Score the skin of the pork into the fat but not as deep as the flesh. Rub a little olive oil into the pork and season with a little salt. Place the pork on to a wire tray, cover with foil, and then place into the roasting dish. Roast in the oven for approximately 2 hrs on the bottom shelf. Remove the covering foil about 1 hour into cooking.
4. Meanwhile, make the honey glaze by adding the rest of the water, honey, coriander seeds, star anise and 1 stock cube to a saucepan and simmer until reduced by a third. The mixture will thicken and become syrupy
5. Cut the root off of the onions and cut in half (take the outer skins off if preferred). Add a little olive oil to a frying pan, heat then place the onions in the pan flat side down. Add the bay leaves, sage and leave for a few minutes until they start to brown and caramelize.
6. With a sharp knife put a small slash in the bottom of each cherry tomato. Add the cherry tomatoes to the pan top side down. Then place the pan in the oven for 25 minutes until onions are golden brown.
7. When the pork is cooked remove from the oven and set aside somewhere warm to rest. Take the juices from the bottom of the tray, pass them through a sieve then place into a saucepan and reduce by a third.
8. To serve, using a pastry brush glaze the pork with the honey reduction. Then slice lengthwise into (about 1in wide) and arrange onto a large plate. Place the roasted tomatoes and onions around the meat and garnish with the roasted sage leaves and star anise. Finally pour over the reduced roasting juices and serve.
9. Top with garnish green herbs.
Dessert – Lemon Meringues
• 2 egg whites
• 1/2 cup caster sugar
• 1 cup frozen raspberries, thawed
• Pure icing sugar mixture, to serve
• 2 egg yolks
• 2 eggs
• 2/3 cup caster sugar
• 2 teaspoons finely grated lemon rind
• 1/3 cup lemon juice
• 100g Pure butter, chopped
1. Preheat oven to 140°C/120°C fan-forced.
2. Line 2 large baking trays with baking paper. Mark eight 6.5cm circles on each piece of baking paper.
3. Using an electric mixer, beat egg whites until stiff peaks form. (and bowl can be held upside down and egg white don’t move)
4. Add sugar, 1 teaspoon at a time, beating until dissolved. Spoon mixture into a piping bag fitted with a 1cm nozzle. Starting from the centre, pipe a 6.5cm spiral in each marked circle. Bake for 15 minutes or until firm. Turn off oven. Cool in oven with door ajar.
5. Make lemon curd: Place egg yolks, eggs, sugar, lemon rind and lemon juice in a heavy-based saucepan. Whisk to combine. Add butter. Place over medium heat. Cook, whisking, for 7 to 8 minutes or until butter is melted and mixture coats the back of a spoon. Remove from heat. Stand for 5 minutes. Pour into a bowl. Cover surface with plastic wrap. Set aside to cool
6. Place one meringue disc onto each plate. Top each with 1 tablespoon lemon curd followed by remaining meringue disc. Dollop 1 tablespoon remaining lemon curd on each. Top with raspberries. Serve.