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    CONFIT OF PORK BELLY BASTED WITH BEER & GUAVA ON A BLACK PEPPER BISCOTTI

    DURBANVILLE

    Makes 40 canapé-sized portions

    1,5kg de-boned pork belly

    50g coarse salt

    50g brown sugar

    2g roasted coriander seed

    2g roasted cardamom seed

    1 litre rendered duck fat

    Remove rind from belly then rub with a mixture of the sugar, salt and crushed seeds. Cure for eight hours in the fridge. Rinse off salt crust and place in a roasting pan. Pour the melted duck fat over and cook in the oven at 100°C until tender. Cool in fat.

    Beer & guava basting

    250g fresh, ripe guavas

    150ml light beer

    20g fresh coriander leaves

    2g black pepper

    Blend guavas and beer. Reduce in a pot by half or until sticky. Stir in freshly chopped coriander and black pepper. Cool and refrigerate.

    Black pepper biscotti

    1 800ml bread flour

    200ml fresh thyme

    20ml black pepper

    8ml baking powder

    8ml salt

    1 000ml butter

    600ml sugar

    4 eggs

    Cream sugar and butter. Add eggs one at a time. Sift flour and salt together. Add dry ingredients to butter mixture. Shape and rest in fridge overnight. Bake at 180°C for 20 minutes. Cut into shape and re-bake.

    To assemble

    Slice belly to desired thickness and brush with basting. Reheat at 180°C. Place slices of belly onto biscuits and garnish with mange tout julienne and a coriander sprig.

    - David Higgs, Formerly Wheatfields, Meerendal Estate

    Sauvignon Blanc

    The vineyards of Durbanville, which lie on undulating slopes with pockets which are favourably cool, protected from sunlight and exposed to ocean breezes, have been the source of grapes for many award-winning Sauvignon Blancs. This distinctive line-up of Sauvignons goes particularly well with pork.

    Altydgedacht Sauvignon Blanc

    Diemersdal Sauvignon Blanc

    Durbanville Hills Sauvignon Blanc

    Meerendal Sauvignon Blanc

    Nitida Sauvignon Blanc