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FREE CLICK & COLLECT | EDINBURGH & HIGHLANDS

Cookbook

Blueberry Cake

INGREDIENTS

  • 150g caster sugar
  • 225ml milk
  • 100g butter
  • 55g dried fruit
  • 55g bluberries
  • 300g self raising flour
  • 1 egg

Preheat oven to 180°C/Gas 5.

Put the sugar, fruit, butter and milk to a sauepan and heat until the butter has completely melted. Mix well and leave to cool.

Add the flour and egg to the cooled fruit mixture and beat together gently.

Line an ANTA Baking Dish with parchment and cook for approximately 45 minutes.

**Swap the blueberries for blackcurrants or redcurrants or a mixture of both!

White chocolate and raspberry cake

Ingredients:

225g unsalted butter

22g caster sugar

4 large eggs

227g self-raising flour

1 tsp baking powder

150g white chocolate

250g raspberries

Method:

  • Cream the butter and sugar together
  • add the eggs one at  a time 
  • slowly sift the flour and baking powder then fold in the mixture
  • add in the chocolate chopped up
  • spoon the mixture into two ANTA baking dishes
  • sprinkle in the raspberries evenly
  • set the oven to 180°
  • bake for 25-30 minutes
  • melt white chocolate and drizzle it on top of the cake once it is cool

Mushroom puffs

MUSHROOM PUFFS

1 sheet ready-made puff pastry

30g butter

1 shallot – finely chopped

1 tsp thyme - chopped

200g chestnut mushrooms – roughly chopped

2 cloves garlic – chopped

2-3 tbsp double cream

Handful parsley – chopped

 

Preheat oven Gas 6 / 200C / 180C fan.  

 

Cut the pastry sheet into eight slices, place on a baking tray and bake as directed until golden brown and well risen.

 

Heat the butter in a frying pan, add the shallot and thyme, then fry over a gentle heat until soft. Add the mushrooms and cook for about 5-10 minutes over a medium heat stir to ensure the mushrooms do not stick, add the garlic and cook for a few more minutes, stir in the cream and simmer until thickened and season.

 

Split the pastry in half horizontally, spoon on the mushroom mix, sprinkle over the parsley and top with the pastry lid.

 

Serve on an ANTA serving plate.

 

Carrot Cake

INGREDIENTS

  • 250 ml sunflower oil
  • 4 large eggs
  • 225 g light muscovado sugar
  • 200 g carrots, coarsely grated
  • 300 g self-raising flour
  • 2 tsp baking powder
  • 1 tsp mixed spice
  • 1 tsp ground ginger
  • 75 g walnuts, chopped

For the icing:

  • 50 g butter, at room temperature
  • 250 g icing sugar
  • 250 g full-fat cream cheese
  • a few drops of vanilla extract

METHOD

1. Preheat the oven to 180C/fan 160C/gas 4. Grease two deep 20cm round sandwich tins and line the bases of the cake tins with baking parchment. 

2. Put the oil, eggs, and sugar into a large mixing bowl. Whisk until the mixture is well combined, lighter, and noticeably thickened. Gently fold the carrot into the cake batter, then stir in the flour, baking powder, mixed spice, ginger, and chopped walnuts until evenly blended. 

3. Spoon the mixture evenly between the tins. Put the cakes in the oven and bake for about 35 minutes, or until golden brown, risen, and shrinking away from the sides of the tins. Transfer to a wire rack to cool. 

4. For the icing: Put the butter, icing sugar, cream cheese and vanilla extract in a bowl and whisk using a hand or electric whisk until smooth and thoroughly blended. 

5. Spread half the icing on one cake, sit the other cake on top, and spread the remaining icing on top to make a swirl pattern. 

Duck and pineapple

Ingredients:

  • 2.25kg (5lb) duck
  • 1 1/4 cups water
  • 2 tbsp chopped chilies
  • 4 1/2 tbsp white vinegar
  • 4 1/2 tbsp soy sauce
  • 4 tbsp Chinese-style barbecue sauce
  • 1/4 teaspoon 5-spice powder
  • 1 pineapple
  • 4 green onions
  • 2 tbsp canola oil
  • 2 tsp ginger root, diced
  • 1 garlic clove, crushed
  • 1 tbsp cornstarch

Directions:

  • Rinse the duck and place on rack in baking pan.
  • Combine 1/2 cup water, 1 tbsp chopped chilies, vinegar, soy sauce, and barbecue sauce, and the 1/4 tsp 5-spice powder.
  • Pour mixture over the duck.
  • Roast the duck uncovered in preheated 2200C (4250F) oven, basting and turning frequently until light brown, about 20 minutes.
  • Reduce heat to 1800C (3500F) and roast the duck, basting and turning frequently, 1 hour longer.
  • Remove the duck from oven.
  • Cool completely.
  • Cut the duck in half.
  • Remove and discard the backbone.
  • Cut the duck into small serving-size pieces.
  • Remove top leaves and all skin from the pineapple.
  • Cut the pineapple into quarters.
  • Cut out and discard the core.
  • Cut the pineapple quarters crosswise into 6mm (1/4-inch) slices.
  • Cut the onions into thin diagonal slices.
  • Heat the oil in a wok over high heat
  • Stir-fry ginger and garlic in the oil for 1 minute.
  • Add the duck and stir-fry until the duck is hot throughout, 3 to 4 minutes.
  • Combine remaining 3/4 cup water, 1 tbsp chilies, 1 1/2 tbsp each vinegar and soy sauce, 1 tbsp barbecue sauce, and the cornstarch.
  • Pour the mixture over the duck.
  • Cook and stir until liquid boils.
  • Add the pineapple and onions.
  • Cook and stir until the pineapple is hot, about 2 minutes longer.
  • Garnish with green onion curls.

MONKFISH PROVENCAL

MONKFISH PROVENCAL (serves 2)

1 monkfish tail (approx. 280g)

Plain flour

Salt and pepper

2 tbsp oil

30g butter

 

Sauce

1 tbsp olive oil

1 medium onion – finely chopped

1 shallot – finely chopped

2 cloves garlic – finely chopped

125ml glass white wine

1 heaped tsp tomato puree

450g vine tomatoes skinned, cored and chopped

1 tsp sugar

I tbsp chopped parsley

 

Heat 1 tbsp of the oil in a deep pan, add the onion and shallot and fry over a gentle heat until soft, add the garlic and cook for a further minute or two.  Add the wine and bring to the boil and cook for a few more minutes, add the tomatoes, puree and sugar and season, simmer (uncovered) for about 20-25 minutes until the sauce has thickened.

Remove membrane from the fish if necessary, rinse pat dry with kitchen paper and cut into 2.5m slices.

Put about 2 tbsp of flour onto a plate and season with salt and pepper and lightly dredge the fish, shaking off any excess flour.

Heat 1-2 tbsp of the oil and butter in a frying pan over medium heat, and cook the monkfish medallions over medium heat until lightly browned - about 3 minutes per side – allow to rest for a few minutes.

Spoon the tomato mixture into an ANTA pasta dish, place the monkfish on the sauce and sprinkle over the chopped monkfish.

Serve with rice and a green salad.

 

Cheesy pineapple

BARBECUED PINEAPPLE AND CHEESE CHUNKS 

Our take on the ubiquitous pineapple and cheese party appetizer.

1/2 fresh pineapple

Cheese – we used Gouda

Cocktail sticks

Preheat barbecue or griddle pan.

Cut the pineapple in half lengthways and remove the skin.  Cook the pineapple for 2-3 minutes on each side until they start to char, allow to cool.

Cut the pineapple and cheese into bite-sized chunks and thread onto cocktail sticks.

Serve on an ANTA plate.

 

Pecan pie

PECAN PIE

300g plain flour

250g unsalted butter

2-3 tbsp cold water

50g granulated sugar

3 large eggs

250ml golden syrup

50ml maple syrup

110g butter - melted

1 tsp vanilla essence

Pinch of salt

120g pecan halves

 

23cm loose bottom flan case

 

Preheat oven Gas 4 / 180C / 160C fan.  Place a baking tray in the oven.

 

Sift the flour into a large bowl, cube the butter and rub into the flour until it resembles breadcrumbs. Using a knife stir in just enough cold water to form a dough.

 

Roll out the pastry on a floured surface to form a circle about 10cm larger than the tin. Carefully lift the pastry around a rolling pin and unroll on top of the tin, using two fingers gently push the pastry into the corners of the tin.  Trim away any excess pastry. Place in a fridge to chill for 30 minutes.

 

In a large bowl whisk together the sugar, eggs, syrups, butter,  vanilla essence and salt then stir in the pecans, pour into the flan case, and bake for about 40-45 minutes until golden brown the middle of the filling should wobble a little when shaken.  Note - you may need to place a piece of kitchen foil over the pie for the last few minutes of cooking to prevent it becoming too brown. Leave to cool in the tin. 

 

Serve on an ANTA serving plate with cream or ice cream.

 

Smoked haddock and leek tart

SMOKED HADDOCK AND LEEK TART

300g plain flour

250g unsalted butter

2-3 tbsp cold water

2 leeks – finely sliced

1 tbsp oil

200g smoked haddock – cut into 1cm chunks

50g dill – finely chopped

3 eggs

150ml single cream

100g cheddar – grated

Salt and pepper

 

23cm loose bottom plan case

 

Sift the flour into a large bowl, cube the butter and rub into the flour until it resembles breadcrumbs. Using a knife stir in just enough cold water to form a dough.

Roll out the pastry on a floured surface to form a circle about 10cm larger than the tin. Carefully lift the pastry around a rolling pin and unroll on top of the tin, using two fingers gently push the pastry into the corners of the tin.  Trim away any excess pastry. Place in a fridge to chill for 30 minutes.

Preheat oven Gas 6 / 200C / 180C fan.  Place a baking tray in the oven.

Heat the oil in a frying pan, add the leek and fry over a gentle heat until soft. Set aside.

Put the eggs, cream and cheese in a mixing bowl and whisk together, season and add the dill.

Tip the leek into the flan case and spread evenly over the base, dot the haddock chunks over the leeks, then pour over the cream mix.

Bake for 25-30 minutes until starting to brown.

Serve on an ANTA serving plate.

 

Grilled Grapefruit

GRIDDLED GRAPEFRUIT

½ grapefruit per person

Sherry

Caster sugar

Method

Preheat a griddle pan.

Halve the grapefruit and place cut side down on the griddle for a few minutes.

Put each halved grapefruit into an ANTA small bowl, slurp over some sherry (about 1 tsp) and drizzle over sugar to taste.

 

Grilled Asparagus

500g asparagus

3 tbsp olive oil

Balsamic vinegar

Black pepper

 

Preheat griddle pan.

Wash the asparagus and snap or cut off the woody ends, toss in a little olive oil.

 

Griddle for 6 – 8 minutes if thick spears, turning with tongs until just cooked so still slightly crunchy.

 

Place in an ANTA baking dish, season with plenty of black pepper and a little more olive oil and balsamic vinegar or shavings of Parmesan if desired.

 

Serve as a starter or as a side with barbecued or grilled meat.

 

MELANZANE PARMIGIANA

2 aubergines

1 tbsp olive oil

1 onion – finely chopped

2 sticks celery – sliced

1 red pepper – halved, deseeded and sliced

1 red chilli – finely chopped

2 x 400g tins chopped tomatoes

1 tsp caster sugar

2 x 125g mozzarella balls torn into small chunks

Parmesan cheese

Basil leaves

 

Preheat oven Gas 6 / 200C / 180C fan.  

 

Heat the oil in a frying pan, add the onion and celery and fry over a gentle heat until soft add the garlic, pepper and chilli and cook for a further minute or two.  Add the tomatoes, sugar and season. Simmer for about 20-25 minutes until the sauce has thickened.

 

Preheat griddle pan.

 

Slice each aubergine lengthways as thinly as you can and brush with a little olive oil then griddle in batches, the aubergine should be softened and slightly charred.

 

Place a couple of spoonfuls of tomato sauce in the middle of an ANTA baking dish, then a layer of aubergine placed widthways, cover with a bit more sauce and scatter over some mozzarella, repeat the layering placing the next layer of aubergine lengthways. The final layer should be tomato topped with mozzarella.

 

Grate over a good layer of Parmesan.  Bake for about 30-40 minutes until starting to brown, let it stand for 10 minutes before serving sprinkled with basil.

 

wild rocket salad

WILD ROCKET SALAD

2 good handfuls wild rocket

1 good handful mint

1 small handful dill

Edible flowers such as borage

Olive oil

½ lemon

Chilli flakes

Sea salt

Black pepper

 

Thoroughly wash the rocket and herbs and dry.

 

Lightly chop the mint and dill, and in a large bowl, toss with the rocket.  Drizzle over a little olive oil . lemon juice and balsamic vinegar and toss together.  Sprinkle over a little sea salt, black pepper and a few chilli flakes.

 

Pile into an ANTA pasta bowl and decorate with edible flowers.

 

Alternatively, decorate with parmesan cheese shavings.

 

Cheese and vegetable tart

300g plain flour

250g unsalted butter

2-3 tbsp cold water

1 onion - chopped

1 tbsp oil

400g mix of broccoli and cauliflower florets

1 Romano pepper – sliced into rings

100g cheddar - grated

50g blue cheese

Salt and pepper

 

23cm loose bottom plan case

 

Sift the flour into a large bowl, cube the butter and rub into the flour until it resembles breadcrumbs. Using a knife stir in just enough cold water to form a dough.

 

Roll out the pastry on a floured surface to form a circle about 10cm larger than the tin. Carefully lift the pastry round a rolling pin and unroll on top of the tin, using two fingers gently push the pastry into he corners of the tin.  Trim away any excess pastry. Place in a fridge to chill for 30 minutes.

 

Preheat oven Gas 6 / 200C / 180C fan.  Place a baking tray in the oven.

 

Heat the oil in a frying pan, add the onion and fry over a gentle heat until soft.

 

Cut the broccoli and cauliflower florets into bit sized chunks.

 

Tip the onion into the flan case and spread evenly over the base. Top with the broccoli and cauliflower florets and pepper rings.  Sprinkle the cheeses over the top and season.

 

Place the flan on the preheated baking tray and bake for about 25-30 minutes until starting to colour.

 

Serve on an ANTA serving plate.

 

Cooks note:  Placing to flan on a preheated baking tray should help prevent a soggy bottom.

 

Vegan Chocolate Cake

Ingredients

  • 1 1/4 cups (300ml) vegan milk(soy, almond etc...)
  • 1 tbsp lemon juice (or white vinegar)
  • 2/3 cup (150g) vegan margarine/butter
  • 3 tbsp golden/agave/maple syrup (use your favorite liquid sweetener (maple will make a slightly less sweet cake))
  • 1 tsp instant coffee granules / espresso powder (OPTIONAL)
  • 2 1/4 cups (275g) plain (all purpose) flour
  • 3/4 cup (175g) sugar
  • 4 tbsp unsweetened cocoa powder
  • 3 tsp baking powder
  • 1 tsp bicarbonate of soda (baking soda)

For the vegan chocolate frosting

  • 1/3 cup (75g) vegan margarine/butter
  • 1 2/3 cups (200g) powdered icing sugar (confectioner's sugar)
  • 4 tbsp unsweetened cocoa powder
  • 2 tbsp water

Instructions

  • Preheat the oven to 180° C/160° C fan/Gas mark 4 (350F). Lightly grease 2x20cm/8inch round baking pans.
  • Stir the lemon juice (or vinegar) into the milk and set aside to thicken and 'curdle' slightly into buttermilk.
  • In a pan over a medium heat, melt the margarine, syrup and coffee granules together. Set aside to cool slightly.
  • Sieve the flour, cocoa, sugar, baking powder and bicarbonate of soda (baking soda) into a large mixing bowl and whisk together.
  • Pour the milk and melted margarine mixture over the flour mixture and stir well until it becomes a smooth batter.
  • Divide the mixture between the two prepared pans and bake for 30-35 minutes or until an inserted skewer comes out clean.
  • Allow the cakes to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
  • Meanwhile, to make the icing beat together all ingredients until smooth.
  • When the cakes are completely cold, sandwich together with half of the icing. Spread the remaining icing over the top of the cake.

Ross-Shire Hotpot

ROSS-SHIRE HOT POT

900g whole lamb neck or lamb fillet

2 tbsp olive oil

3 onions – roughly chopped (quartered then each quarter halved)

4 carrots – thickly sliced

2 sticks celery – roughly sliced

About 1kg floury potatoes (Maris Piper / Desiree)

Knob of butter

 

Preheat the oven Gas 3 / 170C / 1%0C fan

 

Heat the oil in a large frying pan and brown the lamb on all sides.

 

Place in an ANTA salad bowl and add the onions, carrots and celery season well and add enough water to cover the meat and vegetables, place an ANTA dinner plate to cover the bowl, and cook for 2 hours.

 

Then lower heat to Gas 2 / 150C / 130 C fan and cook for a further hour until the lamb is soft and falling apart.

 

Allow to cool completely – preferably overnight in the fridge.

 

Preheat the oven Gas 6 / 220C / 200C fan

 

Skim off the fat from the top of the stew, remove the bone if necessary and cut the meat into good chunks, spoon into an ANTA baking dish, pour over the stock adding more water if necessary, the meat and vegetables should all be covered.

 

Peel and thinly slice the potatoes and arrange, slightly overlapping, on top of the meat, season and add dots of butter.  Cover with foil and bake for about 30 minutes. Remove the foil and continue cooking for about 15 minutes until the potatoes have started to brown.

 

Cooks note: all stews/casseroles improve if you make the day before and reheated.

 

Boozy Rhubarb Fool

500g rhubarb
1tbs gin
1tbs honey
200ml double cream
100ml single cream
A little fresh ginger finely sliced


Preheat oven gas 4, 180C/fan 160C

Wash and trim the rhubarb and slice into 3cm slice and place in an ANTA baking dish. Pour over the gin and honey mix well and bake for about 15 - 20 minutes until the rhubarb is tender then chill.

Whip the cream until it holds its own shape then gently fold in the rhubarb and any juices, reserving a few chunks for decoration. Divide the mixture into 8 ANTA small mugs, decorate with the reserved rhubarb and slithers of ginger
and chill.

Serve with shortbread.

Cooks note: if the rhubarb is particularly tart add a little sugar as you fold the fruit into the cream. Replace the gin with orange juice for a family treat.

Choca Mocha Celebration Cake

Choca Mocha Celebration Cake
250g butter
225g granulated sugar
5 eggs
250g plain flower
150g ground almond
3tbs baking powder
2tbs cocoa
1tbs instant coffee
4tbs hot water
1tbs double cream


Preheat oven 180C/gas 4/160C fan

Grease a 22cm bundt tin well.

In an ANTA salad bowl, cream the butter and sugar until light.

Whisk eggs and gradually add to the butter and sugar being careful not let it curdle.

Sift the flour and baking powder into a separate bowl and stir in the ground almonds, then fold into the cake mix.

Mix the cocoa, coffee powder and hot water in a small bowl stir in the cream.

Place a third of the cake mix into another bowl and quickly fold in the cocoa mix.

Place blobs of half the plain cake mix in the bundt tin, then intersperse with blobs of the chocolate mix.  Add the remaining plain mix and, using a spatula, lightly swirl the mixes together.

Bake for about 40 minutes, until firm to the touch, and a skewer inserted into the centre of the cake comes out clean.

Allow to cool.

When you are ready to serve, place the bundt tin back into the oven for about 5 minutes then turn the cake out onto an ANTA serving plate (reheating the cake should stop the cake sticking to the tin sides),

An ANTA beaker should fit into the hole so you may decorate the cake with flowers of your choice.

Brandy snaps with lemon curd

Ingredients

  • 12 primrose flowers
  • egg white
  • caster sugar
  • 50g unsalted butter 
  • 50g demerara sugar
  • 50g golden syrup
  • few drops of vanilla essence 
  • 1/2 tsp ground ginger 
  • 50g plain flour
  • 450ml double cream
  • 250g lemon curd

Method

  1. the sugared primroses need to be made at least 24 hours in advance. Lightly beat the egg white until frothy. Carefully dip the primrose into the egg white and place flower side up on a plate. Sprinkle the caster sugar over the flowers until evenly coated and allow to dry in a warm place.

  2. Preheat oven to 200°C / gas 6. Lightly oil 6 small ANTA mugs.

  3. Put the butter, sugar, syrup, essence and ground ginger in a saucepan and heat until the butter is melted. Sir in the flour and mix well. Place small dessert spoons of the mixture onto a baking tray and space well.

  4. Bake for 5 minutes, the mixture should have spread fairly thin. Remove from the oven and allow to cool for a minute. Carefully remove each one from the tray and place on to an upturned ANTA small mug then mould around the mug to form a basket. Set them aside to harden.
  5. Whip the cream until slightly thickened, stir in the lemon curd and taste.
  6. Carefully remove the baskets from the mug, fill with the lemon cream and decorate with sugared primroses - or chocolate eggs. Serve on an ANTA serving plate.

hazelnut and chocolate meringue cake

Ingredients

Base

  • 125g hazelnuts
  • 5 egg whites
  • 280g caster sugar 

Filling

  • 100g dark chocolate 
  • 600ml double cream
  • 1 tbsp icing sugar 

Topping

  • 420g white chocolate
  • 200ml double cream
  • chocolate eggs

Method

Preheat oven 200°C / Gas 6

Spread the hazelnuts over a baking tray and roast for 5 minutes. Allow to cool before rubbing between your hands to remove any skin, then chop finely.

Turn the oven down to 160°C / Gas 3. Butter 2 x 25cm circle loose bottom tins and line with baking parchment.

Separate the egg whites and whisk in a large bowl until stiff peaks form when the whisk is removed. Add the caster sugar a tablespoon at a time whisking after each addition. Once thickened fold in any remaining sugar and hazelnuts. Divide between the two cake tins levelling the tops.

Bake for about 40-45 minutes, allow to cool in the tin.

To make the filling, place an ANTA bowl over a pan of hot water making sure the bowl does not touch the water. Add the chocolate and melt, remove from the heat.

Whip the cream until it forms soft peaks, add the icing sugar and fold in the melted chocolate.

To make the topping, break or chop the chocolate into very small pieces and place in an ANTA porridge bowl. Heat the cream in a small saucepan and pour it over the chocolate, let it stand for a couple of minutes until the chocolate has melted. Then stir until smooth, if the chocolate has not all melted place the bowl over simmering water and stir until it does.

Remove the meringues from the tin, place one on an ANTA serving plate, cover with chocolate cream and place the second meringue on top.

Cover with white chocolate ganache and decorate with chocolate eggs.

EASTER CUPCAKES

INGREDIENTS

  • 325g unsalted butter, softened
  • 1 cup (220g) caster sugar
  • 1 1/2 cups (225g) self-raising flour, sifted
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup (125ml) milk
  • 3 cups (450g) icing sugar, sifted
  • Food colouring of your choice
  • 12 coloured chocolate Easter eggs, to garnish

METHOD

  • 1.
    Preheat the oven to 190°C. Line a 12-hole, 1/3-cup (80ml) muffin pan with paper cases.
  • 2.
    Place 225g butter in a food processor with the caster sugar, flour, eggs, vanilla extract and 1/4 cup (60ml) milk. Process until the mixture is smooth, then divide among the muffin cases. Place in the oven and bake for 15-20 minutes until risen and golden.
  • 3.
    Meanwhile, to make the icing, place the icing sugar, remaining 100g of butter and remaining 1/4 cup milk in the bowl of an electric mixer. Beat on medium-high speed for about 5 minutes or until the mixture is light and fluffy. Add a few drops of food colouring of your choice and beat to combine.
  • 4.
    Remove the cupcakes from the oven, allow to cool slightly, then transfer to a wire rack to cool completely. When cupcakes are cool, scoop the icing into a piping bag with a star nozzle, then use to ice cakes. Garnish each cupcake with an Easter egg, then serve.

Pear and Blue Cheese Salad

Ingredients 

2 tsp- Honey

1/3 cup- Extra virgin olive oil 

1 tbsp- White wine vinegar 

2- Pears 

3 cups- Rocket leaves 

100g Blue cheese 

3/4 cups- Walnuts

Method 

  1. Mix honey, extra-virgin olive oil and white wine vinegar.
  2. Remove cores from the pears and slice thinly, leaving skin on. Place pears in a bowl and pour over the dressing.
  3. Combine rocket leaves, crumbled blue cheese and walnuts on an ANTA baking dish.
  4. Scatter salad with ripe pears, drizzle over extra dressing and serve.

Roast Pork with Orange Marinade

Ingredients

7 oranges, halved
1 bunch thyme, roughly chopped
1 bunch rosemary, roughly chopped
1 whole head garlic, cloves peeled and crushed
100ml olive oil
2-3kg pork belly, rind on
Coarse sea salt and black pepper
2/3 bottle white wine
For the star anise reduction
500ml orange juice
180ml balsamic vinegar
160g honey
10 star anise

Method

Preheat the oven to its highest setting. Arrange the orange halves in an ANTA baking dish, cut side up. Put the herbs, garlic and oil in a food processor and blitz roughly. Lay the pork on top of the orange halves, skin side down, and lightly sprinkle with salt and pepper. Using your hands, spread the herb mixture evenly all over the upward-facing side of the meat, pressing so it sticks. Turn the joint over, so it's now skin side up and sitting on the orange halves. (not all the oranges have to be under the meat.) Wipe the skin dry with kitchen towel and sprinkle all over with sea salt.


Roast at full blast for an hour, turning the dish around halfway through. By the end of the hour, the pork should have turned a deep golden colour and the skin have firmed up. Turn down the heat to 160C/325F/gas mark 3, pour the white wine into the base of the dish, avoiding the skin, and roast for an hour more. If the belly begins to turn black, cover with foil. For the last cooking stage, turn down the heat to 110C/225F/gas mark ¼, and roast for another hour, uncovered, until the skin has crackled and thoroughly dried.


Meanwhile, prepare the sauce. Put all the ingredients in a heavy-based pan, stir and place over a medium heat. Bring to a boil, lower the heat and simmer for 45-60 minutes, until the sauce has thickened and reduced to a third. Remove from the heat and keep warm.


When the pork is ready, take it out of the oven. To serve, cut the joint into segments of a few ribs each, cutting in between the bones. Plate the pork pieces and orange halves on a large platter, and pour some of the cooking liquids on top, followed by a little of the star anise reduction. Dot the 10 star anises from the reduction here and there over the meat, for decoration, and serve the remaining sauce on the side.

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