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Food / Wine

February Recipes from Natoora

By Natoora Natoora

Roasted pork belly with apple confit

1½ kg piece pork belly, scored
1 large golden onion, thickly sliced
3 large bramley apples, quartered and cored
2 tsp fennel seeds
500ml dry white wine

Heat the oven to 220C/fan 200C/gas 7. Cut the pork belly into 6 pieces, season each piece. Place the onion and apple in a shallow roasting tin and mix with olive oil and seasoning. Lay the pork pieces on top, sprinkle the skin with fennel seeds and put in the oven for 30 minutes to start off the crackling.

Pour the wine around the pork and turn the oven down to 180C/fan 160C/gas 4.Cook for another 40 minutes or until the pork is tender. The apple should have broken down by now and the wine reduced. Take the pork out, if it hasn’t crackled as much as you would like, put it under a hot grill to crisp up but don’t let it burn.

Rest for 10 minutes. If the apple and onion mixture is still quite liquid, reduce it in a saucepan, add any juices that have run out of the pork as it rests. Taste and season. Serve the pork with the apple confit.

Chantenay Carrots with Orange Butter

Serves 6

500g Chantenay carrots, topped and tailed
30g butter
zest and juice of 1/2 orange (or try a mix of bergamot and lemon juice)
12 chopped sage leaves

Mix together the orange zest and sage leaves. You can do this in a pestle and mortar if you have one. Now add the juice and mix with the butter.

Boil the carrots for 5 minutes. They should still be firm but tender.

Drain and return to the saucepan you cooked them in, adding the orange butter. Serve.

Champagne and Rhubarb Jellies

Makes 2 glasses

375g rhubarb
55g caster sugar
500ml water
125ml pink Champagne 5g or 3 sheets of gelatine, prepared as per instructions

Place the rhubarb in a pan, adding the sugar and water. Bring to the boil and simmer for 20 minutes. Remove from the heat and allow to cool completely.

Put the cooked rhubarb into a fine sieve over a large bowl. Let the juice drip for around 10 minutes but do not force the rhubarb through. Measure 250ml of the strained juice and put in a small pan.

Prepare the gelatine according to the packet instructions. If using sheet gelatine, gently squeeze to remove excess water. Add to the rhubarb juice and heat gently until dissolved completely, making sure not to boil. Leave to cool.

Add the Champagne and gently mix. Divide between your two glasses and chill for a minimum of four hours.

Serve with amaretti biscuits. To avoid waste, try using the cooked rhubarb in a crumble.

Orange Cake

3 eggs
2 large oranges + 1 optional for decoration
200gr sugar
350gr 00 flour
100gr butter
1tsp baking powder
6 tbsp sugar optional for decoration
Icing sugar

Separate the egg yolks from the whites, beat the yolks with the sugar until white and fluffy. Add the strained juice of two oranges and the grated zest of one. All our oranges are unwaxed and untreated but make sure this is the case if buying somewhere else. Sieve the flour a little at the time, trying to avoid lumps, then finally add the melted butter and the baking powder.

Now beat the egg whites until super firm, and carefully add to the mixture.

Pour everything into a baking mould (buttered and dusted with flour) and cook for 30-35 mins at 180*C.

While cooking, you can prepare the decoration if you like. Thinly slice the remaining orange and caramelize the slices in a pan with the sugar.

When the cake is ready, dust with icing sugar and decorate with the caramelised orange slices.


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