Wokingham and Bracknell Lifestyle Dec 2021 - Jan 2022

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ROLLED PORCHETTA WITH PISTACHIOS, FENNEL AND LEMON Porchetta makes a wonderful alternative to Turkey for your festive centrepiece. Porchetta originates from Italy and is a rolled joint of pork belly stuffed full of fragrant herbs. It is slow cooked for soft tender meat but still with beautiful crispy crackling on the outside. Serve this Porchetta alongside rosemary roast potatoes and fresh sautéed greens. Serves: 6 people Prep time: 20 minutes, plus chilling overnight Cook time: 2 hours 30 minutes INGREDIENTS: 2kg pork belly, boneless 2 tbsp olive oil 1 onion, finely diced 2 garlic cloves, crushed 1 tbsp fennel seeds 1 lemon, zested 50g pistachios, finely chopped 10g sage, finely chopped 15g parsley, finely chopped 50g fresh breadcrumbs 1 tbsp Maldon salt METHOD: Begin by prepping your pork. Score the skin of the pork belly with a knife in lines at an angle across the whole skin, then place in the fridge uncovered overnight – this will help dry out the moisture in the skin and ensure you have super crispy crackling. Meanwhile you can make the stuffing for the porchetta. In the olive oil lightly fry the onion with a pinch of Maldon salt for 5 minutes until softened. Then add the crushed garlic and fennel seeds and fry for another 2 minutes. Remove from the heat and tip into a bowl to cool. Once cooled add the lemon zest, chopped pistachios, sage, parsley, breadcrumbs and season with Maldon salt and cracked black pepper. Mix well and set aside. Preheat the oven to 200C°. Once you are ready to cook your pork remove from the fridge. Place it on a board skin side down, and then cover the flesh with your stuffing mixture. Using butchers string carefully roll your meat and bind together in 3 or 4 places tightly to keep it in a roll. Place the rolled joint onto a baking tray and drizzle the skin with olive oil, rubbing it in and then sprinkle liberally with Maldon salt. Place the tray into your preheated oven for 30 minutes until the crackling is crispy and golden. Then turn your oven down to 180C° and cook for a further 2 hours. If the crackling begins to look a little too dark, then you might want to cover it with some foil. After the cooking time remove your porchetta from the oven and rest for 20 minutes until ready to serve! 18 | www.minervamagazines.co.uk
SPICED GINGERBREAD CHRISTMAS COOKIES These sweet festive cookies are a wonderful treat to gift to friends and are great fun to make with children. They are spiced with the Christmas flavours of cinnamon, ginger, nutmeg and cloves and then iced with pretty patterns to decorate. The cookies should last in an airtight container for 1 week. Serves: makes 30 cookies Prep time: 45 minutes, plus chilling Cook time: 15 minutes INGREDIENTS: 225g unsalted butter, softened 180g soft light brown sugar 300g molasses 2 tsp vanilla extract 2 tsp bicarbonate of soda 700g plain flour 1 tsp Maldon Salt 1 tsp ground cinnamon ½ tsp ground nutmeg ½ tsp ground ginger ½ tsp ground cloves 500g icing sugar METHOD: Using an electric whisk or stand mixer, start by creaming together the butter and brown sugar (ensure your butter is softened to room temperature before you attempt to do this). Once the mixture is pale and fluffy add the molasses and vanilla extract and mix again. In a separate bowl mix together the dry ingredients; the plain flour, Maldon salt, bicarbonate of soda, cinnamon, nutmeg, ginger and cloves. Add the dry ingredients into the butter mixture in stages and then mix until it forms a soft dough. Wrap the dough in clingfilm and chill in the fridge for an hour. Preheat the oven to 170C°. After the dough has chilled, remove it from the fridge and on a lightly floured surface roll out the dough until it is roughly ½ cm thick. Use any cutters you like to cut out shapes – gingerbread men, stars, Christmas trees, candy canes – have fun with it! Place the biscuits onto a baking sheet lined with parchment paper, keeping the biscuits a few cm’s apart (you may need to do this across a couple of trays). Put the trays into the preheated oven and bake for 14 – 15 minutes until the biscuits are slightly darker and baked through. Remove from the oven and allow to cool slightly before lifting onto a wire rack to cool fully. To make the icing place the 500g icing sugar into a bowl and add 1 tbsp water, mix until it forms a paste. Keep adding a small amount of water at a time till you reach your desired consistency. You want the icing to still be thick enough to pipe and hold its shape. Once you have the correct consistency, pour the icing into a piping bag with a small nozzle attachment and decorate the cooled biscuits anyway you like. www.minervamagazines.co.uk | 19
Page 3 and 4: Contents A Note from the EDITOR 24
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Page 9 and 10: Guide The gift Yard Market has a va
Page 11 and 12: C hristmas ADVERTISING FEATURE at R
Page 13 and 14: Dinner is served Tasty recipes from
Page 15 and 16: FEAST YOUR In the next 4 pages you
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Page 21 and 22: Tough on all Pathogens BACTERIAL, V
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Wokingham and Bracknell Lifestyle Dec 2021 - Jan 2022

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