Gennaro’s Stuffed Porchetta with Annabel’s Beetroot Salad

Another one of John’s feats! This stuffed porchetta recipe has the most gorgeous stuffing of pork mince, chicken livers, sage, parsley, red wine and pine nuts which combined beautifully wrapped inside a shoulder of pork (butterflied, stuffed, rolled and then tied with string). The result was a fragrant, deep, nutty flavour – just delicious.

The tying of the meat was a bit tricky and after trying to decipher various YouTube clips, John resorted to common sense which worked perfectly well.

Thank you to our butcher (Aussie Butcher – Mount Roskill) for the great tip on creating a pocket for the stuffing instead laying it flat on top of the meat.

The recipe can be found at: http://www.jamieoliver.com/recipes/pork-recipes/gennaro-s-stuffed-porchetta

Annabel’s roasted beetroot, almond and feta salad

Annabel Langbein's roasted beetroot salad is one of my favourite summer recipes. I used 3 fresh beetroot, peeled and chopped into bite size pieces and sprinkled with olive oil, balsamic vinegar and brown sugar. The beetroot was then baked in a hot over at 180 until soft and starting to wrinkle. Once cool, I added it to a bed of baby spinach and sprinkled with almonds and feta cheese. A creamy garlic dressing goes well with the dish (I leave that on the side as some people are quire particular about dressing).

Thank you to Leon, Cherie, Gianni and the brand new Luanne for enjoying the meal with us.

Lamb Curry

When John and I first met, every Monday we would go for a 'bunny-chow' (curry spooned into a hollowed out loaf of bread). Since living in Auckland, New Zealand, we still eat curry a few times a month from a variety of favourite curry shops including Santhiyas in Mount Roskill and Santoor in Hillsborough. However, a firm favourite is John's curry recipe cooked at home which has evolved into the most phenomenal lamb curry. Please find the Lamb Curry recipe under the Recipes tab.

If you expand the bottom photo - John photographed the spices he uses in the recipe.

Comforting Alfredo inspired by Vanessa

On Tuesday I had a late night phone call with my dear, dear friend Vanessa from South Africa. We share a love of food and spent many hours planning what to eat next. I miss evenings sitting on Vanessa's kitchen counter while she made Alfredo and we would laugh, no guffaw, because we could. A truly inimitable friendship.

Tonight Vanessa, I made an Alfredo (well almost an Alfredo) using a recipe that started in your kitchen and has evolved into my 2012 quick and easy version.
Recipe:

• Fry half an onion and 1 tsp garlic in a non-stick pan (use spray oil)
• Add 6 rashers chopped bacon  and 1 tsp origanum - cook for five minutes
• Add 1.5 - 2 cups chopped button mushrooms
• When the mushrooms are cooked add 250ml light cream and two good splashes of milk.
• Season with a little salt and black pepper
• Cook fettucini and drain
• Add two egg yolks to the sauce and stir vigorously (make sure the yolk does not solidify)
• Add sauce to fettucini and serve immediately
• Sprinkle liberally with freshly grated parmesan cheese and black pepper.

 (Note - the only diet friendly ingredient is the button mushrooms but at least the intention was there with the spray oil and light cream!).