Oven-dried Tomato & Eggplant Dome
You can make this salad well in advance, even the day before. Just bring it to room temperature before serving
Recipe and image from Eat In by Anna Gare, published by Murdoch Books $39.99. Photographer Ian Wallace.
Preheat the oven to 170°C (325°F/Gas 3) and arrange an oven rack on the middle shelf.
Heat the olive oil in a large heavy-based flameproof casserole dish over medium heat. Add the onion and garlic and cook for 5–6 minutes, or until softened.
Add all the chillies, the dried oregano and spices (except the paprika) and cook, stirring, for 1–2 minutes to release the flavours.
Add the pork and paprika, turn to coat in the flavours, and cook for a few minutes on each side. Pour in the wine and chicken stock, then add the tomato, salt and thyme, and cover with a tight-fitting lid.
Roast in the oven for 3½ hours, or until the pork pulls off the bone easily.
Remove the pork from the dish and pull the meat off the bone using two forks (discard the bone). Return the pulled pork to the sauce and add all of the beans.
Cook over medium heat for 20 minutes to heat the beans through and allow the flavours to mingle.
Stir through the coriander and parsley at the end and taste for seasoning before serving (this is beautiful with a dollop of sour cream and some diced avocado on top).
Note: If you have any leftover pork and bean mix, make sure you save it for a hearty huevos rancheros the next morning.
You can make this salad well in advance, even the day before. Just bring it to room temperature before serving
This is delicious served with vanilla bean ice cream, double cream, creme fraiche, coconut yoghurt or panna cotta
These are the easiest and quickest of biscuits with a lovely hint of spice
Vibrant in colour and subtle in flavour. A lovely summer starter for lunch or dinner
Inspired by my own personal collection of vintage dresses and servingware collected over the years The Anna Gare Range fuses quality design with trendy prints and colours to bring you a zesty range of kitchen essentials.