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"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

Grilled pork neck and oregano skewers with orzo salad


You'll need

4 garlic cloves ¼ cup oregano, plus extra leaves to serve 125 ml (½ cup) red wine vinegar 125 ml (½ cup) extra-virgin olive oil ½ Spanish onion, thinly sliced on a mandolin 1 kg pork neck, cut into 2cm pieces 200 gm orzo ½ cup (loosely packed) each mint and flat-leaf parsley, coarsely torn To serve: lemon wedges and Greek-style yoghurt (optional)

Method

  • 01
  • Pound garlic and oregano in a mortar and pestle with a pinch of salt until a coarse paste forms. Add vinegar and oil, stir to combine and season to taste. Transfer half the mixture to a large bowl, add onion, stir to combine and set aside. Transfer remaining oregano mixture to a separate large bowl, add pork, stir to coat, then thread onto metal skewers.
  • 02
  • Heat a char-grill pan over medium-high heat, add pork skewers and char-grill, turning occasionally, until browned and cooked through (8-10 minutes). Season to taste and set aside to rest (5 minutes).
  • 03
  • Cook orzo in a large saucepan of boiling salted water over medium-high heat until al dente (6-8 minutes). Drain, refresh quickly under cold running water, drain well, then transfer to a bowl, add onion mixture and herbs and season to taste.
  • 04
  • Scatter pork skewers with extra oregano and serve with lemon wedges and yoghurt.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Sep 2012

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