One Saturday morning I was craving baked pork belly so badly I went straight to the St. George´s market even without having a breakfast. I have never done pork belly myself before, so I didn´t really have any particular recipe on my mind. Without knowing what I want, I bought herb leftovers at my favourite veg stand including tarragon and sage (wondering if I should actually put them together) and some broad beans, just because they looked pretty:) I came home and turned to my "flavour bible" The Flavour Thesarus by Niki Segnit, wondering what does she say about pork and sage combination and unfortunatelly it wasn´t very encouraging:
"These days, most English people are more likely to associate the flavour of sage with pork, as it´s so often used in sausages. In Italy a pork loin might be cooked slowly in sage and lemon-scented milk. I´ve made this at home but, far from my flavour memory transporting me to the rusty-red rooftops and shadowy porticoes of Bologna, the ineradicable sausage association yanks me straight back to the cheerless breakfast room of a lochside B&B in Scotland, scraping at my plate in the deafening silence."
Well I am not British, and I have different childhood food traumas rather associated with defrost spinach as a side dish, so I was willing to give it a go. And also as Niki Segnit didn´t mention anything about tarragon and pork or tarragon and sage combo, I threw it in, just to distract the old fashioned food couple:)
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Jedno sobotné ráno som sa zobudila s takou chuťou na pečený bôčik, že som vyštartovala na trh bez raňajok. Nikdy predtým som pečený bôčik nerobila,takže som žiaden konkrétny recept v hlave nemala. Bez toho aby som vedela čo chcem, kúpila som v mojom obľúbenom zeleninovom stánku zbytky šalvie a estragónu (nie veľmi istá či ich mám vôbec kombinovať) a zelené fazuľové bôby, iba preto že boli pekné:) Prišla som domov a hneď som sa obrátila na moju "chuťovú bibliu" The Flavour Thesarus od Niki Segnit, zvedavá čo hovorí o kombinácii bravčového a šalvie, no jej komentár dva krát povzbudzujúci nebol:
"V dnešnej dobe si väčšina Angličanov spája chuť šalvie s bravčovým mäsom, pretože sa často používa v párkoch. V Taliansku sa bravčová panenka pomaly varí v mlieku ochutenom šalviou a citrónom. Skúsila som to doma, ale ďaleko od svojej chuťovej predstavivosti ktorá by ma trasportovala k hrdzavo červeným strechám a temným stĺporadiam v Bologni, ma nenapraviteľná spojitosť s párkami strhla naspäť do neveselej jedálne Lochside B & B v Škótsku, škrabajúc po svojom tanieri v ohlušujúcom tichu. "
Nie som Britka a tak si zákonite so sebou nesiem jedálenske traumy z detsva iného druhu, väčšinou spojené s rozmrazeným špenátom ako prílohou, ale bola som rozhodnutá dať šalvii a bravčovému šancu. A keďže Niki Segnit nespomenula vo svojej knihe kombináciu estragónu a bravčového, alebo estragónu a šalvie, prihodila som ho do pekáča pre trochu rozptýlenia:)
SLOWLY ROASTED PORK BELLY WITH HERBS/
POMALY PEČENÝ BôČik S BYLINKAMI
600 g of pork belly / 600g bôčiku
bunch of tarragon and sage / zväzok estragónu a šalvie
1 bottle of apple cider / 1 fľaša jablčného muštu
salt, pepper and a bit of cumin / soľ, čierne korenie a štipku kmínu
3 cloves of garlic / 3 strúčiky cesnaku
300 g of buckwheat / 300 g pohanky
150 g of boiled broad green beans / 150 g uvarených fazuľových bôbov
30 g of butter / 30 g masla
Preheat your oven on 200 °C and slice the pork belly into 1-1.5 cm thick slices. Make a thick paste out of garlic, salt, pepper and cumin in mortar and pestle and massage it into the meat. Place slices of pork belly into the roasting dish and divide herbs evenly between them. Pour the apple cider all over the meat and roast it at 200 °C for 30 minutes. Afterwards, lower the temperature to 120 °C and roast for another 2.5 hours. At the meantime, prepare your side dish - buckwheat with broad beans:)Boil the buckwheat for 3 minutes (to make sure you boil it right use 1:1 ration of water and buckwheat: one cup of BW and one cup of H2O)and then turn off the heat and leave them rest in hot water for another 10 minutes. Drain the buckwheat and place it in the hot pan with melted butter and fry it for about 5 minutes with cooked broad beans. Serve together with chilled elderflower flavoured water.
Note for non-celiacs: You can replace apple cider with Guiness or any dark beer you like. It´s divine:)
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Predohrejte trúbu na 200 °C a nakrájajte bôčik na centimeter až centimeter a pol hrubé plátky. Utrite hustú pastu z cesnaku, soli, čierneho korenia a kmínu a vmasírujte do mäsa. Uložte mäso do pekáča alebo sklenenej misy a rozdeľte bylinky medzi plátky. Potom mäso zalejte jablčným muštom a dajte piecť na 30 minút pri 200 °C. Potom znížte teplotu na 120°C a pečte ďalšie dve a pol hodiny. Medzitým si pripravte pohánku s fazuľovými bôbami. Nechajte pohánku tri minúty vrieť (vždy je pomer vody a pohanky 1:1), nechajte 10 minút pariť v horúcej vode. Následne pohánku zlejte a smažte 5 minút na masle spolu s uvarenými zelenými bôbami. Servírujte spolu s vychladenou bázovou sirupovou vodou.
Poznámka pre ne-celiakov: Jablčný mušt môžte nahradiť akýmkoľvek tmavým pivom. Stojí to za to:)
OK dessert time - I made these cupcakes for birthday party in the pub of Pali´s friend Zeina. I have decided to transform famous Jamie Oliver´s Carrot Cake into cupcakes, just because I thought it´s gonna be much easier to eat them in the pub than slicing it and get the hands dirty. It turned out great and also they were baked much faster. So here they are:
CARROT CUPCAKES /
MRKVOVÉ CUPCAKES
250 g unsalted butter / 250 g masla
250 g light brown soft sugar / 250 g hnedého cukru
5 large eggs, preferably free-range or organic, separated /
250 g light brown soft sugar / 250 g hnedého cukru
5 large eggs, preferably free-range or organic, separated /
5 väčších vajec
zest and juice of 1 orange / nastrúhaná kôra a šťava z jedného pomaranča
170 g gluten free self-raising flour / 170 g bezlepkovej múky
1 slightly heaped teaspoon baking powder / 1 čl prášku do pečiva
100g ground almonds / 100 g pomletých mandlí
100 g shelled walnuts, chopped, plus a handful for serving / 100 g nahrubo nasekaných vlašských orechov, plus trocha na posypanie
1 heaped teaspoon ground cinnamon / 1 čl škorice
a pinch of ground cloves / štipka mletého klinčeka
a pinch of ground nutmeg / štipka mletého muškátového oriešku
250 g carrots, peeled and coarsely grated / 250 g očistenej a nahrubo nastrúhanej mrkvy
zest and juice of 1 orange / nastrúhaná kôra a šťava z jedného pomaranča
170 g gluten free self-raising flour / 170 g bezlepkovej múky
1 slightly heaped teaspoon baking powder / 1 čl prášku do pečiva
100g ground almonds / 100 g pomletých mandlí
100 g shelled walnuts, chopped, plus a handful for serving / 100 g nahrubo nasekaných vlašských orechov, plus trocha na posypanie
1 heaped teaspoon ground cinnamon / 1 čl škorice
a pinch of ground cloves / štipka mletého klinčeka
a pinch of ground nutmeg / štipka mletého muškátového oriešku
250 g carrots, peeled and coarsely grated / 250 g očistenej a nahrubo nastrúhanej mrkvy
Lime mascarpone icing / Poleva z limetkového mascarpone
200g mascarpone cheese / 200 g mascarpone
100g full-fat cream cheese / 100 g pomazánkového masla
85g icing sugar, sifted / 85 g práškového cukru
zest and juice of 2 limes / nastrúhaná kôra a šťava z dvoch limetiek
plus two limes for decoration / plus dve limetky na dekoráciu
Preheat the oven to 180ºC. Beat the butter and sugar together by hand or in a food processor until pale and fluffy. Beat in the egg yolks one by one, and add the orange zest and juice. Stir in the sifted flour and baking powder, and add the ground almonds, walnuts, spices and grated carrot and mix together well.
In a separate bowl, whisk the egg whites with a pinch of salt until stiff, then gently fold them into the cake mix. Scoop the mixture into the prepared cupcake tin and cook in the preheated oven for about 25 minutes until golden and risen. You can check to see if the cupcakes is cooked by poking a cocktail or wooden stick into it. Remove it after 5 seconds and if it comes out clean the cupcakes are cooked; if slightly sticky, it needs a bit longer, so put it back in the oven. Leave the cupcakes to cool in the tin for 10 minutes, then turn it out on to a rack and rest for at least an hour.
Mix all the icing ingredients together and spread generously over the top of the cupcakes. Finish off with a sprinkling of chopped walnuts and pieces of lime.
In a separate bowl, whisk the egg whites with a pinch of salt until stiff, then gently fold them into the cake mix. Scoop the mixture into the prepared cupcake tin and cook in the preheated oven for about 25 minutes until golden and risen. You can check to see if the cupcakes is cooked by poking a cocktail or wooden stick into it. Remove it after 5 seconds and if it comes out clean the cupcakes are cooked; if slightly sticky, it needs a bit longer, so put it back in the oven. Leave the cupcakes to cool in the tin for 10 minutes, then turn it out on to a rack and rest for at least an hour.
Mix all the icing ingredients together and spread generously over the top of the cupcakes. Finish off with a sprinkling of chopped walnuts and pieces of lime.
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Predohrejte trúbu na 180 °C. Utrite maslo a cukor bud ručne alebo s pomocou kuchynského robota az pokiaľ nebude svetlé a nadýchané. Postupne začnite pridávať žĺtky jeden po druhom a nakoniec šťavu a kôru z pomaranča. Potom primiešajte múku s práškom do pečiva, mleté mandle, vlašské orechy, koreniny a nastrúhanú mrkvu.
V druhej miske vyšľahajte bielka s trochou soli a jemne ich primiešajte do cesta. Zmes rovnomerne rozdeľte do prichystaného plechu na cupcaky alebo muffiny a dajte piect na 25 minút do predohriatej trúby. Skontrolujte či sú už hotové drevenou špilkou. Ak je špilka čistá vyberte cupcakes z trúby a nechajte aspoň hodinu vychladnúť, ak nie pečte ešte 5-10 minút.
Vymiešajte všetky ingrediencie na polevu dohladka a rovnomerne rozdeľte na cupcakes. Povrchu rozdeľte kúsky očistených limetiek a nasekaných vlašských orechov.
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