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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.

Cirrus, Sydney review
20.02.2017

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

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

Melbourne's Tomato Festival is back in 2017
15.02.2017

Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

Slow-roasted pork shoulder panini with parsley mayo and pickled beetroot


Pickled beetroot is the perfect foil for shredded pork and crackling. Crack open a cold lager and lunch is served. You'll need to begin this recipe a day ahead.

You'll need

1 pork shoulder, bone in (2.5kg) ½ tsp ground fennel 6 crusty panini, to serve To serve: butter lettuce leaves (optional)   Pickled beetroot 4 beetroot 80 ml (1/3 cup) red wine vinegar 80 gm caster sugar 2 fresh bay leaves 4 golden shallots, thinly sliced   Parsley mayo 150 ml olive oil 50 ml extra-virgin olive oil 2 egg yolks ½ tsp Dijon mustard 1 tbsp white wine vinegar 1 small garlic clove, finely chopped ¼ cup finely chopped parsley

Method

  • 01
  • For pickled beetroot, preheat oven to 180C. Place beetroot on a small roasting tray, add 250ml water, cover with foil and roast until tender (1-1½ hours). Cool slightly, peel, finely dice and transfer to a non-reactive container. Meanwhile, combine vinegar, sugar and 2 tsp sea salt in a saucepan, bring to the simmer over medium heat, stirring to dissolve sugar. Add to beetroot with bay leaves and refrigerate overnight to pickle. Makes about 375ml. Before serving, drain excess liquid, stir through shallot and remove bay leaves. Pickled beetroot will keep for 1 week.
  • 02
  • Preheat oven to 220C. Place pork shoulder in a roasting pan, score skin. Season to taste with fennel, sea salt and freshly ground black pepper, rubbing into incisions. Roast until skin is golden and crackling (30-35 minutes), then reduce to 160C, cover with a double layer of foil and roast, basting occasionally with pan juices, until meat can be easily removed from the bone (5-5½ hours). Keep warm.
  • 03
  • Meanwhile, for parsley mayo, combine oils in a jug and set aside. Process yolks, mustard, vinegar and garlic in a food processor until smooth, then, with motor running, add oils in a thin stream until emulsified and combined. Season to taste and stir through parsley. Makes about 185ml.
  • 04
  • Warm panini in oven (2-4 minutes), then split and stuff with pork and crackling, pickled beetroot, parsley mayo and butter lettuce leaves and serve.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jun 2010

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