Terry out of action with a broken wrist after being knocked off her feet by over exuberant playing dogs at Steenbok Park. My schedule now around ensuring Prince gets his exercise and we have easy to eat, one handed, meals.
Dorado with a basil-pesto crust on the weber grill. An almond flower diabetic-sensitive substitute for bread-crumbs. The fillets were a tad thin, which I cooked for 3 minutes too long, despite the fire not reaching the recommended temperature. Fortunately they were full of flavour and weren’t too dry.
Moving trucks, full-moon, owls, holiday makers, mozzies, dog patrols. All driving Prince a tad crazy. Making for disrupted nights.
Paint smeared across the canvas. A couple of studies for a larger commissioned piece. The agapanthus on the patio garden coming into flower. The most amazing shades of purple-black petals. A painting that I have had in mind for awhile, waiting for the plants to come into flower. The shadow. A mixture of Titanium white, Magenta, Cobalt Blue and Burnt Sienna.
“I feel such a creative force in me: I am convinced that there will be a time when, let us say, I will make something good every day , on a regular basis….I am doing my very best to make every effort because I am longing so much to make beautiful things. But beautiful things mean painstaking work, disappointment, and perseverance.”
Vincent Van Gogh
Porchetta. Or rather, a suggestion of porchetta-style from a pork belly, basil pesto and basil leaves, rolled and cooked on the Weber. Silver-oak wood pieces on the coals to add that slight smokiness. Served with a hint of blue-cheese and basil leaves. ‘Gorgeous, melting pork belly and blue cheese is a genius combination invented by Iain Graham of Urban Caprice to go with Mumm champagne’. No Mumm, but Kleine Zalze Vintage MCC, probably better!
Porchetta-Style Roast Pork
Like many traditional Italian foods, porchetta is prepared differently from region to region but is generally defined as a dish of boneless roast pork stuffed with filling and then rolled and roasted, usually over wood. In the town of Ariccia in the Lazio region of Italy, porchetta restaurants abound, leading to a close association with the dish, though variations of it are made across the country.
Add, a twist with the melting pork belly and blue cheese combination invented by Iain Graham of Urban Caprice to go with Mumm champagne.
Pork Belly and Pork Loin
• 1 piece pork belly with skin, about 10-by-20 inches
• boneless pork loin
• 1 Tbsp kosher salt, plus more
• 1 tsp freshly ground black pepper, plus more
• 12 smashed garlic cloves
• 12 fresh sage leaves
• Herbs (recipe below)
• Blue cheese
| Preparation – Pork Belly and Loin |
With the pork belly skin-side down, score meat in a cross-hatch pattern. Turn pork belly over, and using a sharp knife, score skin deep in a cross-hatch pattern. Turn, skin-side down, and set aside.
Place the pork loin skin-side down. On the tapered side of the loin, make a cut about 1-inch deep and then cut straight across to butterfly, continuing to make 1-inch cuts until the loin folds open like a book. Set aside.
| Preparation – Pork Roast | Season skin side of prepared pork belly with salt. Turn belly skin-side down and place flat on a cutting board with the short end facing you. Season with pepper and more salt.
Spread half of the pesto over the belly, leaving a 1-inch border around the sides.
Lay butterflied pork loin in the center of the pork belly and spread remaining pesto over loin. Arrange garlic and sage on top of loin. Season with salt and pepper.
To roll the roast, begin at the end of the pork loin where you finished the initial cut, slowly rolling and packing ingredients in tightly. When finished rolling the roast, use butcher’s twine to tie roast at 1-inch increments so it will cook evenly. Set roast on a platter and refrigerate overnight.
| To Cook | Remove roast from refrigerator 2 hours before cooking.
To estimate the cooking time, measure the roast through its thickest part, and cook for 1minute per millimeter. Hence if it’s 90mm thick, cook for 90 minutes.
An indirect fire (two equal piles of coal on either side of the charcoal grate, with a drip pan in the middle to catch the rendering fat), topped with a couple of pieces of hard wood.
Place roast on the grill, turning every 10 minutes until the skin is browned and crisp.
Reduce the temperature (325ºF) by closing the vents halfway and leave until the loin reaches 140 degrees. (1½ to 2½ hours)
Remove and allow to rest for 20 minutes before serving.
Just before serving, top with a sliver of blue cheese and a tiny button of redcurrant jelly.
• 2 Tbsp roughly chopped fresh thyme leaves
• 1 Tbsp roughly chopped fresh rosemary leaves
• ½ cup roughly chopped fresh parsley
• 3 tsp roughly chopped fennel fronds