When you’re entertaining in WA, we have amazing access to some of the freshest and tastiest produce in Australia.
Recipes by Hart & Co’s Appliance Educator, Margaret Roberts, and Hart & Co.’s Chef Ambassador, Sophie Budd, draw inspiration from their own network of local producers, with recipes that embrace the very best of WA.
Spiced Pork Belly With Apples
Margaret Roberts
Ingredients
- 1.5 kg -1.8 kg Chestnut Brae pork belly deboned, skin on and scored
- 3 teaspoons fennel seeds toasted and crushed
- 2 tsps sea salt flakes
- 1/3 cup balsamic vinegar
- 200 ml orange juice
- 3 tbsp brown sugar
- 4 apples, cored and quartered
- 10 whole shallots, peeled
- 2 cinnamon sticks
- 4 star anise
Method:
Pat dry skin to remove excess moisture and rub fennel seeds and salt over scored skin.
In a jug mix together, vinegar, juice and sugar, set aside.
Preheat the oven to 200 degrees fan forced.
Place pork on a lined tray and place on shelf 2 and cook for 65 minutes, until skin has started to blister and become crisp. Reduce temperature to 185 degrees and cook for a further 30 minutes.
Remove pork from the oven, lightly cover with foil, tor etain heat.
Drain excess fat from the roasting dish.
Place apples, shallots and spices into a roasting dish. Add vinegar, juice mix to the roasting dish.
Place into the oven and cook for a further 20 minutes or until shallots are cooked.
Place pork belly onto a board, skin side down, cut into nice, thick slices.
Arrange on serving platter with apples, shallots and spice
Cooking Tip:
If possible, salting the pork rind and leaving it uncovered in the fridge, overnight will ensure a nice dry skin which will help in achieving super crispy pork crackle. Delicious red grapes could be added to the final cooking stage, to add extra colour and sweetness.
Tomato, Peach & Burrata Salad
Sophie Budd
Ingredients:
- 3 x large heirloom tomatoes
- 3 x ripe peaches
- 3 x blood oranges, segmented
- 2 x La Delizia Latticini burrata
- 1 x cup toasted pepitas
- flakey salt
- ground pepper
- a few sprigs fresh thyme
- 2 x tbsp pomegranate molasses
- 4 x tbsp olive oil
Method:
Simply cut the tomatoes and peaches, layer with the segments on the plate, add the burrata and dress.
Sprinkle with the seeds, salt and pepper.
Strawberry Frangipane Tart
Margaret Roberts
Ingredients:
- 1 x roll Empire Pastry vanilla
- sweet shortcut pastry
- 1 cup fresh strawberries &
- blueberries
- icing sugar
- whipped cream
Frangipane
- 160 g unsalted butter
- 160gm caster sugar
- grated zest of an orange
- 1 tsp vanilla extract
- 3 eggs
- 160 gms almond meal
- 3 tbsp plain flour
- small pinch of salt flakes
Method:
Roll the pastry to line a loose based flan tin. Place on a baking tray.
Preheat the oven on bottom heat with fan, 160 degrees.
For the frangipane filling: cream butter, sugar, rind and vanilla extract until light and fluffy. Add eggs, one at a time, until incorporated. Fold in remaining dry ingredients.
Spread the frangipane filling evenly over the pastry shell. Place raspberries on top.
Place tart on shelf number 1. The lowest shelf level to the base.
Bake for approx. 45 minutes or until golden and the topping appears set.
Cool on a wire rack for approx. 30 minutes before carefully removing from tin.
Serve lightly dusted with icing sugar. Serve cream alongside.
Other fruits can be used: raspberries, sliced apples or pears, seasonal stone fruit, instead of strawberries.
Note:
Using oven function- bottom element plus avoids the need to blind bake pastry, making the baking process so much easier. We recommend using “Empire Pastry” which is locally sourced and totally delicious.
PHOTOGRAPHY | CLAIRE McFERRAN
FOOD STYLIST | KATE FLOWER
