5 While pork belly chills, make herb sauce. In a medium bowl, whisk together parsley, basil, chives, shallot, garlic and chili flakes until combined. Whisk in olive oil and vinegar then season to taste with salt and pepper. Set aside or transfer to an airtight container and refrigerate for up to 1 day. 6 When ready to serve, cook eggs. Heat a small non-stick frying pan over medium- high heat. Brush with some oil and break 6 eggs into pan. Cook until whites are set but yolks are still runny, about 2 to 3 minutes. Transfer eggs to a serving plate and repeat to cook remaining 6 eggs. 7 Thickly slice pork belly and brown slices in a frying pan set over medium heat until warmed through and lightly browned, about 5 to 8 minutes. Arrange alongside eggs and top with some watercress greens, then drizzle some herb sauce over greens and pork belly. Serve while pork belly is warm alongside Hashbrown Hearts (recipe follows). Serves 2 HASHBROWNS HEARTS 4 large yellow potatoes, about 2 lbs (1 kg) 3 tbsp (45 ml) grapeseed oil ½ tsp (2.5 ml) paprika 1 tsp (5 ml) ground cumin kosher salt and freshly ground black pepper, to taste 1 Preheat oven to 400 F (200 C). While oven is preheating, place a large rimmed baking tray in oven to warm. 2 Fill a large saucepan with cold water and place on stovetop, but do not turn on stove yet. 3 Peel and slice potatoes into ¼-in (0.5 cm) thickness. Using a small metal, heart- shaped cookie cutter, cut out as many hearts as you can. Reserve potato scraps in water for another use. Add potato hearts to saucepan filled with water and bring to a boil over high heat. Once at a boil, reduce heat to medium-high and continue to cook potatoes for 3 minutes. Drain potatoes and place in a large bowl. 4 In a small bowl, whisk together oil, paprika, ground cumin and a good pinch of both salt and pepper. Drizzle over potatoes and gently toss to coat. Let sit for 3 minutes. 5 Carefully remove hot tray from oven and tip potatoes onto tray in a single layer. Roast for 10 minutes, then stir, flip potatoes and roast again until golden
brown and crisped, about another 15 to 20 minutes. Let cool on tray for 2 minutes before transferring to a serving bowl. Enjoy while warm. Reheat before serving, if needed. Serves 2 PAIRS WITH VARIAS GENUÍ CAVA BRUT NATURE Spain $18.99 134687 LINI 910 LABRUSCA LAMBRUSCO REGGIANO FRIZZANTE Italy $22.99 30163
about 5 to 7 minutes. Add limoncello and lemon zest and continue to stir until fully incorporated. Continue to cook mixture, stirring often, until mixture is thick enough to coat spatula and is hot, about another 5 minutes. Remove bowl from heat. Cut ½ cup (125 ml) butter into ½-in (1 cm) pieces. Whisk butter, 1 piece at a time, into limoncello mixture. Allow each piece of butter to melt before folding in next one. Place a piece of plastic wrap or parchment paper directly on surface of warm curd and allow to cool to room temperature, then refrigerate until chilled and thick, about 4 hours. Curd can be made ahead and stored in refrigerator in an airtight container for up to 2 weeks. 1 2 When ready to make Dutch baby pancakes, place an oven rack in middle position, then preheat oven to 400 F (200 C). 3 On stovetop or in microwave oven, melt remaining 3 tbsp (45 ml) butter and set aside to cool to room temperature. 4 In a medium bowl, whisk milk, eggs, flour, salt and vanilla. Add melted butter and whisk to create a smooth batter. Set aside. 5 Divide peanut oil between four 6-in (15 cm) individual cast iron skillets, place on a rimmed baking tray and place in oven to preheat oil until just smoking hot, about 6 minutes. Carefully remove tray skillets are on and immediately divide batter among hot skillets. There should be a little more than ½ cup (125 ml) in each. Take care, as it may splatter and hiss. Return baking tray with filled skillets back to oven and bake until Dutch babies pancakes are dramatically puffed and golden brown, about 15 to 20 minutes. Once baked, remove from oven and let rest for 5 minutes. Dutch baby will deflate a bit, but that is expected. 6 While Dutch babies are baking, make meringue. In bowl of a stand mixer fitted with whisk attachment, start whipping egg whites and cream of tartar over medium- high heat until soft peaks form. Slowly incorporate sugar, adding 1 tbsp (15 ml) at a time and letting it whip for about 30 seconds before adding next sugar addition. Once all the sugar has been added, let meringue whip on high for another 2 minutes. Meringue should be stiff and glossy. Set aside. 1You will have more limoncello curd than necessary for the recipe. Use leftover limoncello curd spread on toast, stirred into yogurt or as a filling for cakes or pastries.
DUTCH BABY PANCAKES WITH LIMONCELLO CURD & MERINGUE 6 large egg yolks 1 cup + ½ cup (250 ml + 125 ml) granulated sugar, divided ⅓ cup (75 ml) Limoncello liquor 2 tbsp (30 ml) fresh lemon zest ½ cup + 3 tbsp (125 ml + 45 ml) unsalted butter, divided 4 large eggs ⅔ cup (150 ml) milk ⅔ cup (150 ml) all-purpose flour
1 tsp (5 ml) vanilla extract ½ tsp (2.5 ml) kosher salt 2 tbsp (30 ml) peanut oil 2 large egg whites 1 pinch cream of tartar fresh raspberries, for garnish
1 To make limoncello curd, place a medium saucepan filled with about 1-in (2.5 cm) water over medium-low heat. In a medium heatproof bowl, whisk together egg yolks and 1 cup (250 ml) sugar until smooth and light in colour, about 2 minutes. Place bowl on top of simmering saucepan. Bowl should be resting just above water and not touching it. Using a rubber spatula, stir mixture, taking care to scrape down sides and bottom of bowl, until mixture is very warm and no granules of sugar can be felt when a small amount is rubbed between your fingers,
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