Another Bill Granger recipe! This one is another doozy from my favourite Aussie Chef. And one I stole and adapted when I watched one of his Notting Hill cooking shows. These dishes are inspired by Bill’s love of mexican flavours and ingredients.
Because I couldn’t find the actual recipes anywhere, I scribbled down some notes while I was watching telly and adapted ingredients and cooking times.
With the spiciness of the slow roasted pork, the creamy comfort of the corn pudding and the zing of the red onions, these are some sexy dishes! Hovi and I loved them.
Thanks Bill 🙂
Slow roasted spicy pork
1.4kg Pork shoulder
2x red chillies soaked in hot water
1x tsp chilli flakes
Zest and juice of 1x orange
2x tbsps white sugar
1x tbsp of white vinegar
Place the pork in a roasting dish and score the fat in a diamond pattern.
In a mortar and pestle pound the cloves and soaked red chillies together well and add the chilli flakes. Add the orange zest and juice and stir together. Add the sugar, vinegar and salt. Mix then pour over the pork, massage into the skin well, then let ir marinade for two hours in the fridge.
Pre-heat the oven to 160 degrees celcius about 15 minutes before taking the pork out of the fridge.
When the pork has finished marinating, take out of the fridge and add about two cups of water into the bottom of the dish. Cover with a layer of baking paper, then cover tightly in tin foil. Pop in the oven and let it slow roast for approx 3 hours. The smell wafting through the house will make your mouth water! The pork should be pull apart deliciousness.
1/3 cup of flour
1x can of corn kernels drained
1x stalk of spring onions
1/4 cup of grated parmesan
Salt & pepper to taste
Extra parmesan to garnish
50g creme fraiche
Melt butter in a medium saucepan over medium heat and add flour. Stir together until you have a white sauce. Add the corn kernels, spring onions, parmesan and the egg. Combine well stirring constantly. Add salt and pepper to taste. Pour into an oven proof dish, grate more parmesan on top and dot with creme fraiche and grill in the oven until slightly browned on top. Garnish with extra spring onions.
Pickled red onions
The easiest dish ever! Chop 2x red onions into rings, add the juice of one lemon and a few grinds of rock salt. Boom. I found it hard to stop picking at the pickled onions! (say that 10 times fast).