The fresh meats for the shop will be packed up by Ellerslie Meats - organic beef and lamb, and free range pork. My friend Nellie, who is French, has this terrific way of slow cooking pork. I usually use spareribs with just a little salt as she suggested, but thought I would try belly marinated for an hour in a rub of ground fennel, cardamom, a touch of nutmeg and cinnamon and salt and pepper. Add two cans of cannelloni beans and bake at 90 degrees for as long as you need to - sometimes I put it in mid morning and forget it till dinner time. The casserole lid needs to be quite tight so the lovely juices are not lost in evaporation. It is a great dish for a busy day, which usually means a salad accompaniment, but this time I roasted veges from the garden - jerusalem artichokes, kumara, carrots, capsicum, beetroot, onion - in a little pear cider and olive oil for about 35 minutes. I grilled the crackle and served over the veges with a pot of steamed asparagus. A terrific meal and no fuss.
I try to make a mayo at the beginning of the week to use for lunch sandwiches and rolls, usually a whole egg recipe in the blender which is quick to make and also saves time making meringues afterwards! I used the Avocado Zest oil for a change and it was unbelievable,so I have included the recipe - I think originally from one of Digby Law's books.
Whole Egg Mayonnaise
In a blender, place
1 Tbsp wine vinegar
1/2 tsp dry mustard
1/2 tsp salt
Break in a whole egg and add 1/4 cup Avocado Zest oil . Cover and turn motor on low speed. I add the remaining 3/4 cup with the motor going. It takes about 30 seconds until it thickens. Just fantastic over asparagus.