sunflower oil Archives

Muffin recipes

Banana muffins

25 minutes

Battered and

Cheesy potato croquettes with Parmigiano Reggiano hollandaise

20 minutes

Atchar recipes

T-bone steak with atchar-anchovy butter

20 minutes

Milk recipes

Melkkos with deep-fried pasta

10 minutes

Chickpea recipes

Chickpea fries

20 minutes

Asian recipes

Nam jim mushrooms

20 minutes

Braai recipes

Braaied skilpadjies

30 minutes

Afternoon tea

No-bake chocolate tarts

Christmas recipes

Pea salad with aïoli

Dip recipes

Confit garlic-and-tomato dip

1½ hours

Cheese recipes

Whipped ricotta with salsa macha

20 minutes

Christmas recipes

Porchetta with stuffing

1¾ hours

Porchetta with stuffing

Serves 8

Difficulty Easy

Prep Time 30 minutes, plus overnight chilling time

Cooking Time 1¾ hours

Ingredients

1 kg pork belly
1 T sunflower oil
1 t fine salt
½ t bicarbonate of soda

For the stuffing:

2 T butter
2 onions, chopped
2 x 130g breadcrumbs
2 apples, grated
30 g parsley, chopped
2 T truffle oil

Method

1. Place the pork on a tray skin, side up, then chill overnight, uncovered, to allow the meat to dry out for a crispier crackling.

2. Preheat the oven to 240°C. Place the pork on a baking tray, skin-side down, and score the meat. Spoon over the stuffing, roll up and secure with string.

3. Rub the pork with the oil, salt and bicarbonate of soda. Roast for 15 minutes, then reduce the heat to 180°C. Roast for 1½ hours. Rest for 20 minutes, then carve.

4. To make the stuffing, melt the butter in a pan and cook the onions over a low heat until soft. Add the breadcrumbs, apples, parsley and truffle oil and mix.

Find more Christmas recipes

Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food assistant: Emma Nkunzana and Terry Donnelly

Hot-and-sour soup

Pot bread

DIY LemonGold® Creams

Banana muffins

Cheesy potato croquettes with Parmigiano Reggiano hollandaise

T-bone steak with atchar-anchovy butter

Melkkos with deep-fried pasta

Chickpea fries

Nam jim mushrooms

Braaied skilpadjies

No-bake chocolate tarts

Pea salad with aïoli

Confit garlic-and-tomato dip

Whipped ricotta with salsa macha

Porchetta with stuffing

Porchetta with stuffing

Ingredients

Method