I'm trying to cut back on buying magazines but I just can't walk past Donna Hay in the supermarket.
Her food stylists are masters and I just love how her food looks. Of course, I can never replicate such beauty, but the recipes are just so easy that I'm willing to give it a shot.
I had Ad and Nick over for dinner the other night so that Nick could set up my itunes and iCloud and all the rest of it. I've got no idea what it all means! He has the patience of a saint and fingers crossed has me all sorted when my phone - including all photos and contacts - is deleted from the system when I leave my job.
Scary how much we rely on phones these days!
Anyway, I wanted to do one big final cook up before I pack up my kitchen.
I'm in the mood for comfort food so settled on a pork and lemon ragy with crispy sage. Perfect Sunday night fodder.
It was delish and even the leftovers were good.
pork and lemon ragu with crispy sage
1 Tbspn olive oil, plus extra for brushing
1.5kg boneless pork neck, cut into 8 pieces (I had no idea what this was so asked the butcher and he said it was pork scotch fillet)
sea salt and cracked black pepper
1 brown onion, sliced
1 stalk celery, finely chopped
3 cloves garlic, crushed
1 cup (250mL) dry white wine
1 x 400g can cherry tomatoes
1/2 tspn dried chilli flakes
1/4 cup (6ml) lemon juice
2 Tbspns finely grated lemon rind
2 cups (500ml) chicken stock
24 sprigs sage
1/4 cup (60ml) vegetable oil
12 slices rye sourdough bread
- Preheat oven to 180. Heat the oil in a large, heavy-based ovenproof saucepan over high heat.
- Sprinkle the pork with salt and pepper and cook, in batches, for 3-4 minutes each side or until browned.
- Remove from the pan and set aside.
- Add the onion, celery and garlic and cook, stirring frequently for 3-4 minutes or until the onion is softened.
- Add the wine and cook for 2-3 mins until reduced by half.
- Add the cherry tomatoes, chilli, lemon juice, 1 Tbspn lemon rind, stock and half the sage and stir to combine.
- Return the pork to the pan and bring to the boil. Cover with a tight-fitting lid and transfer to the oven.
- Cook for 2 hours - 2 hours and 30 mins or until tender.
- Stir through the remaining lemon rind, set aside and keep warm.
- Increase oven temp to 220. Heat the vegetable oil in a small non-stick frying pan over high heat.
- Add the remaining sage leaves and cook for 30 seconds or until crisp. Drain on absorbent paper.
- Place the bread on a large baking tray and brush with oil. Bake for 4-5 mins or until toasted.
- Serve the pork with the sauce and bread and top with the crispy sage.
Donna Hay - Autumn Winter 2013
(I served mine with mashed potato and used fig and fennel sourdough which was the perfect match for the pork)