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Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.

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Long weekends leave ample time for sharing a home-cooked meal with friends. Take your pick from this selection of slow-cooked roasts, modern side dishes and sweet desserts.

Apfel kuchen

"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."

Chicken stir-fried with holy basil and chilli

Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

Fried pig’s ears with salsa verde


"My parties always involve pig's ears," says Colin Fassnidge. "They're worth a try at least once in your life. They're a talking point and your party will be remembered. Embrace the pig, nose to tail."

You'll need

12 pigs ears (1.2kg) 300 ml apple juice 300 ml ginger beer 150 ml Port 150 ml red wine 50 gm ginger, coarsely chopped ¼ cup (firmly packed) sage, coarsely torn 2 cinnamon quills 3 star anise 4 peppercorns 200 gm (1 cups) plain flour 3 eggs, lightly whisked with 1 tbsp milk 140 gm (2 cups) soft fine breadcrumbs For deep-frying: vegetable oil To garnish: flat-leaf parsley sprigs   Salsa verde 1/3 cup (firmly packed) flat-leaf parsley 1/3 cup (firmly packed) mint ¼ cup (firmly packed) basil 1 marinated anchovy fillet 1 tsp salted baby capers, rinsed 10 gm Dijon mustard 25 ml red wine vinegar 100 ml olive oil

Method

  • 01
  • For salsa verde, process ingredients in a blender until smooth. Season to taste and refrigerate until ready to serve.
  • 02
  • Preheat oven to 120C. Combine pig’s ears, apple juice, ginger beer, Port, red wine, ginger, sage, spices and 1.25 litres water in a large casserole, bring to the boil, cover and braise in oven until ears are tender (1½ hours). Cool in stock, then remove and arrange in a single layer on a tray lined with baking paper and refrigerate until chilled (2 hours).
  • 03
  • Place flour, egg and crumbs in separate bowls. Halve pig’s ears, then dust all in flour and tap off excess. Dip into egg and then breadcrumbs, firmly pressing on crumbs. Set aside or refrigerate until required.
  • 04
  • Preheat oil in a deep-fryer to 160C. Deep-fry ears in batches until golden brown (1-2 minutes, take care, hot oil will spit). Drain on absorbent paper and serve hot with salsa verde.
Note At 4Fourteen, the pig's ears are pressed flat in a single layer on a tray lined with baking paper, topped with more baking paper and another tray, then refrigerated, weighted with food cans, overnight.

At A Glance

  • Serves 10 - 12 people
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At A Glance

  • Serves 10 - 12 people

Drink Suggestion

Stone & Wood Pacific Ale.

Featured in

Nov 2013

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