Roast Chicken Stuffed with Parsley, Hazelnuts & Butter
From her latest cookbook "Feasting," author Karen Martini's Roast Chicken recipe promises to deliver...
1.5kg rolled pork belly
400g green beans
220g Brussel sprouts
150g green peas
100g button mushrooms
1 punnet enoki mushrooms
50g toasted walnuts
50mL grapeseed oil
50mL hazelnut oil
50mL beef jus
50mL sherry vinegar
One day before serving, pre-heat oven to 140 C. Season pork and place on a wire rack, or on chopped root vegetables in a roasting pan. The pork will render a lot of fat during cooking and needs to be raised from base of tray. Place pork in oven and cook for 3 1/2 hours. Remove from oven and cool.
On day of serving:
Chop walnuts, heat beef jus and whisk all ingredients together.
Cut base of Brussel sprouts and peel away the layers of leaves. Continue to cut base and peel until all leaves are removed. Cut bottom 1.5cm from enoki mushrooms and separate into smaller bunches. Trim green beans. Clean and halve mushrooms.
Slice pork belly into 1.5cm-2cm slices, lay on a plate and season. Brush each slice with buttermilk and then sprinkle a very fine coating of polenta over them.
Bring a saucepan of salted water to the boil and heat a large frying pan or the flat section of your barbeque.
Oil pan or barbeque generously and saute button mushrooms. When mushrooms are cooked remove and keep warm. Add pork to pan polenta side down. Allow polenta to crust without moving pork while cooking as this may break your crust.
Add beans, peas and sprout leaf to water and cook for 3 mins. Flip pork and cook a further minute.
Drain vegetables well and toss with both types of mushroom, olive oil, salt and pepper.
Lay vegetables with 2 pork slices on each plate and drizzle with warm walnut vinaigrette.
Recipe and image kindly provided by Sails Noosa Cookbook
Recipe provided by Sails Beach Restaurant & Bar