Best meatballs

Hand chopped chuck steak
bread crumbs
egg
raisins
capers
parsley
maple smoked bacon
garlic
shallots
snp
tiny drop of liquid smoke
some chili paste

fried, and served with the bean stew

Vegan dinner 1: steamed wild rice,
stir fried cabbage and peppers with garlic and 'pickle' juice,
stir fried mushrooms with dark soy garlic and shallots,
parsley 'pesto' with almonds, lime zest, siracha and pickle juice.

Browned butter vanilla genoise and peaches, whipped cream, balsamic and strawberry black pepper reduction.

broccoli roasted with garlic, curry powder, mushrooms, olive oil, salt and shredded coconut at 450C, 15 mins or so.

Dressing of a little fish sauce, black pepper, touch of sesame, touch of olive oil, lemon juice

combine with radishes whilst all warm.

dinner

Potato, queso fresco and mint ravioli, consomme, roasted pig ears and spring onions, finished with parsley

Dinner, 19th of Jan, 2013


First
- Hummus
- Roasted eggplant salad
- Cherry tomato, queso fresco and couscous salad with mint and tahini dressing

Second
- Saffron and wild mushroom chicken stew with Moorish spices
- Roasted mash squash
- Picada

Third
- Flourless chocolate cake, green apple sorbet/vanilla ice cream

Roast pork belly

Dry pork belly with paper towels, score vertically making sure to cut into the fat but not meat, season generously with salt and let sit uncovered in fridge for a few hours.

Take meat out to temper, dry again and re-season skin.

For the meat side, season with whatever herbs or spice mixture.

Pre-heat oven to 220C. Roast pork in container skin side up for 20 mins, then turn heat down to 150C and cook for 30-40 mins until it looks done. Skin should have rendered a lot of the fat out. Take pork out of oven and turn heat up to highest setting or put broiler on. Broil skin until super crispy making sure you dont burn it.

Scrape off any burnt skin.

Serve with fennel and pomegranate salad, citrus and radish salad, chutney, plum sauce, etc.