Roast Pork with Leeks and Fennel 

Not only are the flavours superb but preparing the pork in this way makes it very easy to carve. The crackling comes out perfectly every time if crisped up afterwards. Delicious served with Roast Apple Wedges with Marmalade.

± 1,2 kg rolled loin of pork or a silverside roast of pork
3 t (15 ml) Ina Paarman's Garlic Pepper Seasoning
1 handful of fresh sage leaves
3 very large or 5 smaller leeks, washed and sliced
2 bulb fennel sliced (bulb only)
¼ cup (60 ml) olive oil
2 t (10 ml) Ina Paarman's Green Onion Seasoning
½ cup (125 ml) water

Preheat the oven to 160°C. Undo the string around the pork roll. Carefully trim the skin away from the fat on the meat. Tie the meat with string at intervals to help retain its shape. Season the meat with Garlic Pepper Seasoning. Place some sage leaves on top of the meat. Toss the washed and sliced leeks and fennel with the remaining sage, olive oil and Green Onion Seasoning. Dish into a large 30 cm x 20 cm ovenproof dish. Pour water in on the side of the dish.

Position the pork on top of the vegetables. Place the skin on top and spread it out on either side of the meat to cover the vegetables.

Place the roast open, in the oven to cook for 1½ hours. Remove the skin from the meat and keep on one side. Cover the meat with a generous amount of foil, shiny side against the meat - now place the dish on a wooden board and cover it with thick layers of newspaper - leave to stand for half an hour or longer, to continue a natural slow cook while finishing off the crackling and baking the apples.

Increase oven temperature to 200°C.

Use a pair of scissors to cut the pork skin into 5 cm wide strips. Place the strips (dry) on a baking sheet. Bake at 200°C until crispy and bubbly in appearance. Slice the meat into thin slices against the grain and serve each person some slices of meat, strips of crackling and roast apple wedges (recipe to follow).

CHEF'S NOTE:

Woolworths prepare a really good pork silverside roast - but we could only find it over weekends.

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Roast Apple Wedges with Marmalade 

A superb combination of flavours - absolutely delicious with the roast pork. Bake the apples in the oven at the same temperature as the crackling.

4 red skinned apples, cut each into 8 wedges, remove pips
¼ cup (60 ml) brown or light brown sugar
rind and juice of 1 lemon
½ t (2,5 ml) Ina Paarman's Lemon & Black Pepper Seasoning
¼ cup (60 ml) marmalade

Preheat oven to 200°C.

Place the apple wedges in a medium size ovenproof dish. Sprinkle the sugar and lemon rind over then squeeze over the lemon juice. Season very lightly with Lemon & Black Pepper Seasoning and spoon the marmalade over. Cut the squeezed out lemon halves into quarters and push it in here and there to bake with the apples.

Bake for about 30-35 minutes until soft. A syrupy sauce will form at the bottom.

Divine!

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Fresh Garden Salad with Two Dressings 

One of my best discoveries in a long time. Dress the leaves first with a runny Lemon Vinaigrette and then top the salad with a drizzle pattern of the thicker mayo style lemon dressing.

1 butter lettuce
1-2 cups (250 ml-500 ml) baby spinach leaves
1 punnet rocket or watercress
a few pansies or nasturtium flowers
nasturtium leaves if available
2 ripe avocados
½ cup (125 ml) Ina Paarman's Greek Lemon Vinaigrette
2 t (10 ml) Ina Paarman's Lemon & Black Pepper Seasoning
¼ cup (60 ml) Ina Paarman's Lemon & Olive Oil Mayo Style Dressing

Toss the leaves and flowers, just before serving, with the Lemon Vinaigrette. Top the salad with sliced avocado. Season the avocado with Lemon & Black Pepper Seasoning and drizzle with the Lemon & Olive Oil Dressing.

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The perfect way to end a memorable meal. A good cup of coffee and chocolate biscotti!

45 g real butter
2 extra large eggs
1 x 530 g packet of Ina Paarman's Biscotti Mix with Almonds
100-150 g Easy Melt chocolate

Preheat the oven to 180°C and adjust oven rack to middle position. Cream the butter until soft and then add the eggs, one at a time, while beating on high speed.

Add contents of pack. Fold through with a spatula and then use your hands to knead the mixture until it sticks together and forms a dough ball.

Divide the mixture in 3, roll each third into a long sausage shape, about 37cm long and about 3cm thick. Place the rolls about 8cm apart on a baking tray. Pat each roll to flatten the top a little.

Bake for 15-20 minutes. The top of the biscotti rolls will crack. Remove from the oven when golden, not browned. Transfer to a cooling rack. Cool for 15 minutes.

Lower the oven temperature to 140°C. Place one roll at a time on a cutting board and slice on the diagonal into 5mm thick slices. Use a serrated knife or an electric carving knife.

Lay the slices on a metal cooling rack positioned over the baking tray on which the biscotti were baked initially.

Bake the biscotti for a second time until dried out, about 10-12 minutes. Switch off oven and leave in the hot oven to crisp. Melt the chocolate in a small deep bowl over hot water or melt in the microwave. Dip the one tip of each biscotti into melted chocolate and place on baking paper until chocolate has set. Store in an airtight container once completely cool.

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