Treat your family to these scrumptious gourmet dishes

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TL23523 STUFFED PORK BELLY Serves: 6? INGREDIENTS 2 pears, finely chopped 2 Tbsp sage, chopped? 1 cup breadcrumbs 100g bacon, diced 1 red onion, finely chopped? 1 egg? Salt and pepper 1kg pork belly 2 Tbsp olive oil 2 Tbsp honey METHOD

  1. Preheat oven to 200oC. In a bowl, mix pears, sage, breadcrumbs, bacon, red onion and egg. Season with salt and freshly ground black pepper to make stuffing.
  2. Season pork belly with salt and pepper, then rub with olive oil and honey. Place stuffing in the middle of the open pork belly, fold and secure with a string, and place on a roasting tray. If you have leftover stuffing, roll it into small balls and place on a roasting tray. ?
  3. Roast in the oven for ?40 minutes or until done. Carve into slices and serve with salad. ?
TL23552 ASIAN DUCK ROAST Serves: 6? INGREDIENTS 1 duck? Salt and pepper Chinese five-spice powder? 1/2 cup soy sauce? 1/4 cup hoisin sauce 1/3 cup tomato sauce 2 Tbsp rice vinegar ?2 Tbsp honey METHOD
  1. Pre heat oven to 180oC. Place duck in a bowl and pour boiling water over it to open up the pores. Remove and pat dry with a kitchen towel. Season the duck with salt, pepper and Chinese five-spice powder.
  2. In abowl, combine soy, hoisin and tomato sauces, rice vinegar and honey. Marinate the duck in the mixture for 30 minutes. ?
  3. Place in the oven and roast for 11/2 hours, basting every 15 minutes (breast side down). Remove and turn the duck breast side up, and roast while basting every ?15 minutes for another ?11/2 hours. ?
  4. Remove and leave to cool ?before carving. ?
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