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Recipes by Christine Manfield
21.02.2017

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

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Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

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50BestTalks brings World’s best chefs to Sydney and Melbourne
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On the Pass: Danielle Rensonnet
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Melbourne's Tomato Festival is back in 2017
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Roast glazed marinated pork with cucumber salad


You'll need

  Pork 2 1kg pork scotch fillets 500 ml (2 cups) veal stock to taste fish sauce to taste tamarind water (see note) 1 tbsp ‘ubiquitous dressing’ (see below) 1 tbsp sesame seeds, toasted   Marinade 15 gm ginger (peeled) 10 gm (2-3 cloves) garlic 100 ml golden syrup 25 ml soy sauce 3 tsp fish sauce 2 tsp sesame oil   Cucumber Salad 1 small telegraph cucumber 2 green onions, thinly sliced diagonally ½ cup coriander leaves (loosely packed)   Dressing 12 white peppercorns, roasted 2 coriander roots 6 cloves of garlic 2 long red chillies, seeds removed 50 gm light palm sugar To taste: juice of 3 limes 1 tbsp fish sauce, to taste

Method

  • 01
  • Combine marinade ingredients in a non-reactive container, add pork and turn to coat, cover and refrigerate for at least 8 hours.
  • 02
  • Preheat oven to 220C. Pour excess marinade into a baking dish with veal stock and place pork necks on a wire rack set over a baking dish. Cook for 2 hours, turning pork after 1 hour. Pork will blacken and turn mahogany, which is the sugars caramelising. To check pork is cooked, insert a skewer: the juices should run clear. Transfer pork to a plate and rest for at least 1 hour.
  • 03
  • Skim the oil from the surface of the pan juices, season to taste with fish sauce and tamarind water to balance the sugar in the sauce.
  • 04
  • For cucumber salad, peel cucumber and halve lengthways and crossways. Remove seeds and, using a mandolin, slice into julienne. Combine cucumber with green onions and coriander.
  • 05
  • Pour the juices that have accumulated under the resting pork into the sauce. Return pork to oven for 5 minutes to reheat, then using a sharp knife, cut pork into 1cm thick slices, place on plates and spoon over sauce. Toss salad with ubiquitous dressing and place on top of pork. Sprinkle with sesame seeds and serve.
  • 06
  • For ubiquitous dressing, combine all ingredients except lime juice and fish sauce in a mortar and, using a pestle, pound to a paste, season with lime juice and fish sauce and stir well. The flavour should be sweet, sour, hot and salty. Makes about 120ml.
Note For tamarind water, soak tamarind pulp in hot water, then strain, reserving liquid.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Light cabernet franc.

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