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.