Baked Lemon Cheesecake

mine wasn’t styled this nicely…

This baked lemon cheesecake appears in my next book – which, of course, means that it gets tried out on my family first, and you guys second. I can’t tell you who bakes it in the book as that would be a spoiler alert, but feature it does.

The recipe comes originally from Rick Stein’s French Odyssey, with, naturally a few tweaks here and there – not that Rick’s version wasn’t perfect to start with, just that when I was making it, I didn’t have quite enough of a few ingredients so had to improvise. The result was a slightly lighter texture which my husband said he preferred. As an aside, he’s a tough marker when it comes to cheesecake – he doesn’t like anything overly sweet and he doesn’t enjoy a coconutty base.

Likewise the berry compote. I’ll give you the recipe for it, but really I just used some fresh blueberries from the market and the remainder of a punnet of raspberries from the previous week. Later on in the week I melted down some good raspberry jam and drizzled on top – that’s what I’ve used in the photo below.

Anyways, here’s how you make it…

Before you start

  • Line the base of a 20cm springform tin – one of those ones with the clips on them that makes them spring open – with baking paper and grease or butter the tin lightly.
  • Preheat the oven to 150C.

For the base

  • 100g butter, melted
  • 200g plain biscuits. If you can get them plain digestives are good.
  • 2 tablespoons caster sugar

Pop the biscuits into a large sandwich bag and smash them with a rolling pin – or a tin. You want them crushed, so feel free to bash away a bad week on them.

Once the biscuits are crumbs, mix through the sugar and the melted butter. Tip it into the tin and press firmly into the base. The back of a spoon does this job well.

For the cheesecake

  • 500g cream cheese – don’t even be tempted to consider low fat
  • 200g caster sugar
  • 3 eggs, preferably at room temperature
  • 2 tablespoons cornflour
  • 300ml crème fraiche. (I used 200ml crème fraiche and 100ml natural unsweetened yoghurt)
  • Finely grated zest of 1 lemon and 3 tablespoons lemon juice

Beat together the cream cheese and the sugar until its silky smooth. Add the eggs – one at a time – and beat well between each addition. Add the cornflour, crème fraiche (or crème fraiche and yoghurt), lemon zest and lemon juice and beat well.

Pour the mix into the tin and place into the oven. You’ll need to bake it for 50 minutes to an hour. The top will be set, but there should be a slight wobble still in the centre. Turn the oven off, but resist the urge to open the oven door too often. You want it to cool gently as the oven cools – it helps minimise the risk of the cheesecake splitting – but doesn’t guarantee that it won’t! If it does split, don’t worry too much – you can always cover it with berries…and yes, this is not the dessert that you make at the last minute!

For the berry compote

225g raspberries

50g caster sugar

Finely grated zest of ½ and orange

350g mixed berries

We usually have berries of all types in the freezer – I buy up big at the markets when they’re in season and freeze in little bags for Sarah’s smoothies during the week – and it’s ok to use frozen ones.

Put the raspberries, sugar and orange zest into a bowl and crush into a puree with the back of a fork. Push it through a sieve into a clean bowl and mix the other berries in. Chill until you’re ready to serve.

It’s Thursday, so it’s time to look for our happy and share it about a bit. The Lovin’ Life Linky is brought to you by Team Lovin’ Life: Deep Fried Fruit, DebbishSeize the Day ProjectWrite of the Middle50 Shades of Age,  and, of course, me.


Apple and Cinnamon Scrolls

 

I could almost call this little series of posts “What Kate Cooked,” but that’s a tad restrictive.

This recipe was made by Kate Spence, the protagonist in my current novel (working title) Happy Ever After. She baked a batch of these for an afternoon tea to celebrate the return of a friend who’d been travelling around Europe. More happens – of course, it does – but, you’d need to read the finished product for that.

Anyways, my husband, who loves his pastries – even though he shouldn’t be eating them…which means I shouldn’t be cooking them – gave this the seal of approval. They were perfect for a rainy Saturday afternoon tea.

Now, if you’re so inclined you can make your own rough puff pastry – after all, they do it all the time on Masterchef and make it look seriously easy. I’ve never tried and have no burning desire to do so. Life’s too short for complications like that – and my husband is usually too impatient for the end result.

So, assuming that you’re not going to be making your own fresh puff – rough or otherwise – here’s what you need:

  • 3 sheets frozen puff pastry
  • Cinnamon sugar made from mixing 2 tablespoons light brown sugar and 2 teaspoons ground cinnamon together. Of course, you could just use the pre-mixed cinnamon sugar, but I like doing it this way.
  • 50g melted butter
  • 2 green apples – peeled, cored, and cubed into a tiny dice
  • 1 cup flaked almonds – I used a big handful of slivered almonds because I had some left over from the Christmas cake, but pecans or walnuts would also work well. Your call.

What you do with it

Before you start, hold out a tablespoon of cinnamon sugar. I always forget to do this, but you need this for the top. It’s probably a good idea to pre-heat your oven at this point – to 200C.

Brush one sheet of puff with butter – be generous, this is all about buttery flaky goodness. Scatter with one-third of (what’s left of) the cinnamon sugar.

Lay the next sheet on top of the first and do it all again…and then again with the third sheet.

Scatter the apple pieces and then the almonds over the top of the sugared third sheet of pastry and then roll it up tightly like a swiss roll. Don’t worry about the bits of apple and almond that come out the sides – you can scatter them over the top at the end.

Brush the long open end with some water to seal the pastry, and brush the log with egg wash (1 egg yolk and 1 teaspoon milk).

Using a super sharp knife, carefully slice the log into slices about 2.5cm (an inch) thick and even more carefully transfer the slices to a baking tray that you’ve lined with baking paper.  You’ll be laying the spirals flat. Although it’s tempting to lay them against each other so they won’t open up, where they touch each other they won’t crisp up as well. You have been warned.

Brush the tops with more of the egg wash, and poke the leftover appley bits into the scrolls. Now pop the tray into the oven for about 40 minutes.

While they’re doing their thing in the oven, heat a few tablespoons of honey with a half teaspoon of vanilla extract in a small saucepan. Keep an eye on it though – you don’t want it to boil.

When the scrolls are crisply golden, brush them with the honey glaze and scatter over about a tablespoon of caster sugar. Pop them back in the oven for another 5-10 minutes – until the sugar is melted and it’s all quite golden and sticky.

 

 

 

How to make honey madeleines…

Two things are consuming most of my thoughts at the moment – planning my upcoming road trip in France (I’ll tell you about that another time) and finishing the first draft of my current manuscript (working title Happy Ever After). As an aside, if you’ve ever wanted to know the mechanics behind writing and publishing a book, I’m blogging this one week-by-week on a Wednesday. The series is here.

As things tend to do with me, the two have combined a little with my protagonist Kate Spence making a batch of the honey madeleines I baked last weekend.

These happened quite accidentally and coincidentally. You see we’d been watching the first episode of Bake-Off on telly earlier in the week and I happened to mention that madeleines (the subject of that week’s technical challenge) were something I’d always wanted to have a go at, but couldn’t because I didn’t have a madeleine pan.  Then I forgot all about it – as I tend to do.

On Saturday I was all set to make a ginger and pear frangipane style tart, so decided that I absolutely needed a long fluted tart tin. I couldn’t find one, but I did come home with a Madeline tin – and we had madeleines instead.

Although madeleines look simple, they’re actually not. You really do need the tin and you really do need to take the butter to just this side of burnt – it needs to be nutty brown.

Speaking of the butter, rather than creaming it with the sugar and then adding the eggs and finally the flour as you do with most batters, with madeleines the butter is added last.

Finally, the batter needs to sit in the fridge for at least an hour but preferably longer. Some people would say to pop it in the fridge overnight. Kate, my character, made hers in the morning so that when her friend dropped by in the afternoon she could simply pour the batter into the trays and pop them in the oven. I allowed it to rest just a few hours.

Why does the batter need to rest? At the risk of making your eyes glaze over, it’s about allowing time for the gluten to relax and the flour to be hydrated – it makes the batter thicker and gives the madeleines their distinctive little hump. Some people say that chilling your buttered (and floured) tin also helps with this. I’m not sure about that.

Anyways, this recipe is for honey madeleines. It’s a touch of sweetness that works perfectly with the lemony syrup that you spoon or brush over the top of them. For the pic I dusted a couple with icing sugar.

And the recipe? You’ll find it here. It’s from Darren Purchese’s book “Lamingtons and Lemon Tarts.”

Ambrosia Salad

It’s Australia Day tomorrow and these days the concept of Australia Day is – to me and many other Australians – a complicated and conflicted one…so we’re not going to talk about that.

Anyways, given that this is a politics-free site, and given that it was my Mother’s birthday just 2 days ago, I want to chat about a classic Aussie dessert. I use the term “classic” in its loosest possible reference – in that it’s been around for a while. I also use the term “Aussie” loosely as (ahem) extensive research on the subject has taught me that this particular recipe probably has its origins in the southern states of the US. I like to imagine it was picked up by the Australian Woman’s Weekly in the 60’s as being seriously exotic and a dessert that could proudly take its place on the buffet table of the hostess with the mostest – right beside the punchbowl.

I know what you’re thinking: not another variation on the lamington, the iced vovo or the pavlova – or even the iced vovo lamington. No, this is pure Aussie 60s/70s kitsch – and it was the height of hostessing fashion for a time. From the same decades that brought us devon slices filled with potato salad and skewered with a toothpick, little toast boats filled with creamed corn, vanilla slice made with sao biscuits, and tablecloths decorated with hobbytex, I bring you…ambrosia salad – a sickeningly sweet pina colada in dessert form.

I can still see Mum preparing this dessert at our red brick house in Carlingford in suburban Sydney when I was a kid. At one point she had four of us under seven (I was the eldest), so I imagine anything that was quick and easy would have been at the top of her list. Ambrosia salad requires no cooking (so no need to turn the oven on and heat the house up), has no fiddly icing or fancy ingredients, no complicated processes, and can be served in the same bowl it’s prepared in – so no extra washing up. It’s no wonder that it was Mum’s go-to dessert for so many years.

a pic of Mum and me – when I was at my most photogenic

Of course, Mum didn’t call it ambrosia salad. To her, it was (and still is) Five Cup Salad – because that’s what the recipe was:

  • 1 cup marshmallows
  • 1 cup desiccated coconut
  • 1 cup (canned) pineapple pieces
  • 1 cup (canned) mandarin pieces
  • 1 cup sour cream

It’s all then mixed together and popped on the table as is.

I remember thinking that it looked a little bit like…well, let’s not go there. The pic below will give you an idea – although Mum doesn’t put glace cherries on or in hers (thank goodness for small mercies).

A random pic I found of someone else’s ambrosia salad

In the interest of full disclosure, I don’t enjoy it – it’s way too sweet for me and I really dislike the texture – but kids love it and it still brings a smile to my face when I see it. It’s as much a part of my childhood as Mum rocking a bikini with a book in hand (which she still does at 76), Dad watching the cricket (and listening to it on the radio at the same time), and sao biscuits for afternoon tea. (Thanks to my sister for those words…)

Although I wasn’t there for her birthday dinner on Tuesday evening, Mum put together a five cup salad for the occasion. In deference to the season, she used mango instead of mandarin. Very enterprising of her.

Have you ever had (or heard of) ambrosia salad?

It’s Lovin’ Life Linky time…

It’s Thursday, so it’s time to look for our happy and share it about a bit. The Lovin’ Life Linky is brought to you by Team Lovin’ Life: Deep Fried Fruit, DebbishSeize the Day ProjectWrite of the Middle50 Shades of Age,  and, of course, me.

How to make chocolate olive oil mousse

My protagonist, Kate Spence, makes a batch of these chocolate olive oil mousses in a scene in my new novel (working title Happy Ever After). It’s one of those scenes, you know, the ones where the story changes direction, and these little mousses are partly responsible for that change.

My daughter, who has never read a word I’ve written – and probably never will – nevertheless agrees that these have the power to create a change in direction. They really are that luxuriously good.

The recipe comes from Nigella’s At My Table, but I’ve also experimented with adding some orange rind to the melting chocolate. It makes the finished result a little like a Terry’s chocolate orange.  I’d encourage you to play around with them. I haven’t tried it yet, but I wouldn’t be surprised if chilli wouldn’t also work – just a touch, mind you.

These are quick and easy to make, but I’d urge you to make sure that you use the good olive oil in them – you know how you have your cooking olive oil and the one you use for drizzling? It’s the drizzling quality one that you want – just not too peppery. I know, I’m getting picky. You also want to make sure that your chocolate is the good stuff – 70% cocoa solids – and have your eggs at room temperature. Oh, and sea salt flakes – don’t be tempted to use the stuff in your salt shaker.

You need to pop them in the fridge to set for at least 20 minutes, but if you’re making them ahead, it’s best to have them at room temperature to eat. You want them to be smooth, not hard set…if you know what I mean.

Finally, because they’ve got raw egg in them, don’t eat them if you’re pregnant or immune challenged…I’m sure that you know the drill about raw egg.

One last thing – I know I’ve only just finished posting my wellness goals for 2018, but these are quite rich so a little bit really does go a long way…

What you need

150g chopped dark chocolate

100ml extra virgin olive oil

4 large eggs, separated

50g caster sugar

sea salt flakes

What you do with it

Melt the chocolate in the way you normally would. I do it in the microwave at 30-second intervals, but you can also do it over simmering water if that’s the way you normally do it. However you do it, take it off before it’s completely melted and stir until the last of the chocolate is melted. Leave it to cool for about 10 minutes and then stir in the olive oil.

Whisk the egg whites and a pinch of sea salt until you get firm peaks. As old as I am I still love turning the bowl upside down over my head to make sure it doesn’t fall out.

In another bowl whisk the egg yolks, caster sugar, and 1/4 teaspoon of sea salt until it’s pale and fluffy and almost doubled in size.

Gradually pour the chocolate and olive oil mix into the eggy mix and fold until it’s all combined. Now take 1/3 of the egg white and fold it in. You can smash this about a bit until it’s all smooth, but you’ll need to be gentler with the rest – which you’ll do in two more batches.

Once it’s all folded through and there are no white streaks, spoon it into your ramekins or espresso cups. I also put some into a sherry glass – just so I can have a taste.

 

How to make corn and ginger soup…

Ok, I know that corn is one of those starchy vegetables that’s probably best moderated, but I absolutely love it. Plus, it’s in season now – I bought four huge  – and I mean huge – cobs the other day at the markets for $3.

I was going to make sweetcorn fritters for breakfast with them, but when Sunday morning came along I couldn’t be faffed. Instead, I stripped the cobs off the kernels and used half of them in this soup. In case you’re wondering, the other half has gone into the freezer for when I can be bothered to do the fritters.

One of my favourite dishes in the world is really good Chinese takeaway sweetcorn and chicken soup. I like making it at home too – to avoid the MSG and seriously salty aftertaste – but Miss 19 doesn’t like the gloopy texture from the cornflour and eggs.  She does, however like this one.

You’re seasoning this with shaoxing wine and soy sauce so it still has a vaguely Asian taste to it, but is much lighter in taste and texture than the Chinese takeaway version. Plus, you get the fabulously sunny yellow from the corn still shining through.

We had some stock left over from when we had Hainanese chicken rice the other night, so that went in as well and added another layer of gingery flavour – I usually add a knob of ginger, a heap of garlic cloves and the green spring onion ends to the water I poach my chicken in.

Anyways, to the soup…

What you’ll need

  • 2 cups corn kernels
  • About a tablespoon grated ginger
  • 1 clove of garlic, grated
  • 1 litre chicken stock or water
  • Finely sliced spring onions – about half a cup
  • 1 tablespoon Shaoxing wine (sometimes it’s spelt shao hsing)
  • 2 tablespoons soy sauce (or to taste) – use tamari or gluten-free soy sauce if you’re gluten intolerant
  • Salt and pepper to taste
  • 1 or 2 finely sliced thai chillis – if you have them lying around and want to spice things up a tad…purely optional

What you do with it

Heat some vegetable oil (we use rice bran oil) in a large saucepan over medium heat. Add the ginger, garlic, spring onions, and chillis (if you’re using them) and stir-fry for a minute or so, before tossing in the corn and doing the same for another minute. Pour in your stock (or water) and bring it to the boil. That’s pretty much it – except for the seasoning ie the Shaoxing, soy sauce and salt and pepper. Simmer for another 5 minutes or so and you’re done.

If you want to make it look a tad more spesh, drizzle over a couple of drops of sesame oil, sprinkle some more sliced spring onion, and maybe toss in some chopped coriander.

To take it to another level, add some sliced poached chicken into the bowl before pouring the soup over it. That turns it from lunch into Sunday dinner.

 

 

 

How to make yoghurt and passionfruit pannacotta

I’m not really sure whether this is a terrine or a panna cotta, but the name really doesn’t make  a huge amount of difference for our purposes. Although according to wikipedia – so it must be true – a panna cotta is an Italian “dessert of sweetened cream thickened with gelatine and molded.” This both sweetened cream, gelatine, and is molded. Tick, tick and tick.

Anyways, thanks to the yoghurt it’s not as heavy as a pannacotta normally is, and thanks to the vanilla and lime rind, it’s also not as sweet.

Sadly there are no photos as these looked crap on the plate – white on white with just a little interest from the yellow of the passion fruit pulp on top…boring. But then, I’ve never pretended to be a food stylist. It’s how they taste that matters…

This recipe makes 6 small panna cottas. What you can do is double the recipe and pour it into a (cling film lined) larger container (like a loaf tin or a small ice cream container?) and scoop it out instead.

What you need…

  • 300ml cream. I get ours from the markets – it’s local, and it’s good.
  • ¼ cup sugar. If you have a real sweet tooth you can add more, but this amount is, I think, fine.
  • 2 – 3 strips of lime peel. Cut this with a vegetable peeler so you have no pith
  • 1 tbsp lime juice
  • 1 tsp vanilla essence – or a vanilla bean if you have any in the pantry
  • 2 sheets gelatine – I used titanium strength
  • 300ml greek style yoghurt
  • 1 – 2 tbsp passionfruit juice (no pulp)
  • Extra passionfruit pulp to serve

What you do with it…

  • Heat the cream, lime rind, vanilla and sugar in a small pan. Bring it just to a simmer, take out the lime rind, and remove it from heat.
  • Soften the gelatine sheets in cold water for a few minutes until they’re all squidgy. Squeeze out all the excess water and stir into the hot cream. Whisk in the yoghurt, passionfruit juice and lime juice until it’s smooth.
  • If you’re using individual molds, line these with cling film. I find this a real palaver in that it leaves little marks on the panna cotta from where the plastic is uneven. You can pour it straight into the cold and hope you can get it out in one piece without resorting to hot water and potentially melting it – I’ll leave that choice with you.
  • Serve with passionfruit pulp.

How to make…Spicy Dragon Wings

Despite the exotic name, these are quite simply spicy chicken wings – although there is nothing simple about the taste. Heavily laced with sriracha chilli sauce, you’ll be grateful for the cooling avocado dip.

These are the perfect beer food for when you’re waiting for the main event to get cooked on the barbecue. Super easy to prepare, and super sticky to eat, make sure you have plenty of paper serviettes for the clean-up.

The sauce itself is a little like what you’d do for Singapore Chilli Crab – in fact, I should try it on that.

Anyways, the recipe comes from Adam Liaw’s Asian After Work.

Take about 1.5kgs of chicken wings and separate the wingette from the drumette. If you’re so inclined, chop off the little wing tip as well – you won’t be needing that.

Place the wings into a bowl and toss through 1 teaspoon of caster sugar, 1 teaspoon of salt and 1 tablespoon of vegetable oil.

Arrange them (in a single layer) on a large oven tray that you’ve lined with baking paper and pop into the oven that you’ve preheated to 220C (fan-forced). Cook them for about 25-30 minutes, turning once. They should end up brown and crispy.

Dragon wing sauce

You’ll need to whisk together all the ingredients (below) in a saucepan over high heat until just simmering:

  • 75g unsalted butter
  • 4 tbsp sriracha chilli sauce
  • 3tbsp tomato sauce
  • 2tbsp rice wine vinegar
  • ½ tbsp worcestershire sauce
  • ¼ tsp mustard powder
  • ¼ tsp onion powder
  • 1 tsp caster sugar

Toss the wings in the sauce until coated.

Avocado Dip

You’ll need:

  • 1 ripe avocado
  • 3tbsp mayonnaise
  • 1 tbsp sour cream
  • 1 tbsp lemon juice
  • salt, to taste

Whack it all in a food processor (yet another use for the nutri bullet) and process until smooth. Serve in a bowl with the spicy wings.

How to make Christmas Crack

New Zealand Christmas Tree

New Zealand Christmas Tree

Ok, I need to say at the outset that this really is the name of the recipe. Christmas Crack. My friend made some for her builders and wondered whether she could therefore legitimately call it Builder’s Crack? Hmmm….you’re probably going to need to be an Aussie or a Kiwi to understand that one.

Anyways, this is a relatively easy little recipe that is festive enough for this time of the year. After all, how could you possibly go wrong with caramel, chocolate and salada biscuits? Am I right or am I right?

As for the crack part of the Christmas Crack recipe? Some say it’s the sound as you break the biscuits, others could say that it’s because of the addictive nature of the salty caramel and chocolate combo. I’ll leave that one up to you.

As per usual, the ingredients and quantities are a tad loose. From this recipe we got 2 trays of crack (that really does sound so wrong).

What you need

  • Salada biscuits – or some other salted cracker e.g. premiums or saltines – enough to line the tray/s
  • Dark chocolate – we used Whittaker’s because I was in New Zealand and because this is an amazing chocolate…just saying. Anyways, you’ll need 300-340g…or thereabouts.
  • 220g dark brown sugar
  • 225g unsalted butter
  • 1 teaspoon vanilla extract
  • Maldon salt or other salt flakes
  • Pohutukawa blossoms to style the finished result are an optional but oh so perfect finishing touch. Just saying. These ones were acquired from an obliging tree in Petone.

What you do with it

  • Preheat your oven to about 200C
  • Line a cookie tray with alfoil. Spray it lightly with olive oil or cooking spray.
  • Line your lined tray (yes, that did come out loud) with your saladas

  • Make your caramel. For this caramel you need to stir – and keep stirring – but it’s worth it. Pop the sugar, butter and maldon salt – into a saucepan. Re the amount of salt you use, ¼ of teaspoon for a regular caramel, a tad more for salted. Your call. Anyways, cook it over a medium heat, stirring until the butter melts, then stir some more – for another 5 minutes or so – until it boils and darkens in colour. Don’t get too precious about the colour. Add the vanilla extract and stir that in.
  • Pour the caramel over the biscuits to make a relatively thin, even coat, and pop it into the oven for 5 minutes. the caramel should bubble away happily.

  • Now you can melt your chocolate. The easiest way is in the microwave in 30sec stages. Cook for 30secs, then stir…and repeat until melted.
  • As long as the caramel has stopped bubbling, pour over the caramel in a thin layer. As a little extra, sparkle over some extra malden salt, or maybe some coconut or even red and green M&Ms for that festive look.
  • Allow to cool on the tray and then transfer to the fridge for an overnight rest.
  • Once it’s cold, take it out of the pan and remove the foil. Now you get to crack the biscuits. Of course, you could make score lines down the natural break marks of the crackers to get a neat square, but where would be the fun in that?

 

  • Transfer your Christmas Crack to an appropriately photogenic plate and pop some pohutukawa on top. Then move it around the house until you find the perfect light and background to photograph your ummm crack.

Note: The pohutukawa is the New Zealand Christmas tree – so called because it blooms very dramatically during December. You probably won’t find it anywhere else in the world…but once you’ve seen one you won’t forget it.

 

Babi Guling – how to make a cheat’s version at home

 

babi guling at Ibu Oka

If you google it, there’s a lot of posts about where the best babi guling – Balinese roasted suckling pig – is in Bali. There’s apparently an unmarked doorway in a village called Buduk north of  Canggu somewhere thats open between 4am and 9am. There’s another listed in Sanur, and yet another in Seminyak that is supposed to be the best.

The best known, however, has to be Ibu Oka in Ubud. Is it the best there? I have no idea, but it’s absolutely certainly worth a visit. If I were to be pressed, hard, I’d say the one I had at Gianyar Markets might have been better, but let’s face it, a good babi guling is really not worth arguing about. It’s best just savoured. With a beer.

Ok, let’s be honest, there’s nothing that really replicates the taste of babi guling – Balinese suckling pig – that can be replicated at home in a commercial kitchen. For a start, in Bali it’s about a whole suckling pig. Without getting too much into the squeamish details, the base gede, or spice mix, is stuffed into the belly which is then stitched back up. The pig is then placed over a fire on a spit – which is hand turned…hence the name, turning pig.

Anyways, this recipe comes pretty close – especially if it’s been 18 months since you were last in Bali and dreaming and scheming about going back. The recipe comes from Adam Liaw’s After Work.

To get the best flavour out of it, you’ll need to start the day before.

For the pork

  • 2kg piece pork belly, skin on
  • 2 tbsp cooking salt

Basa Gede

  • 3 large red or golden shallots, peeled and roughly chopped
  • 4 cloves garlic, peeled
  • 1 thumb sized knob of ginger, peeled
  • 1 large stalk of lemongrass (the white part), roughly chopped
  • 1 coriander root and the stalks (use the leaves for garnish)
  • 2 kaffir lime leaves
  • 1 tsp ground turmeric (I prefer to use peeled fresh turmeric – a bit less than the ginger)
  • 2 tsp ground coriander
  • ½ tsp caster sugar
  • ¼ tsp white pepper
  • 2 tbsp vegetable oil
  • 2 tsp fish sauce

Throw the lot into a food processor until to make a rough paste.

Sambal

  • 3 large red or golden shallots, peeled and finely diced
  • 2 large red chillies, finely diced
  • 3 kaffir lime leaves, finely shredded
  • 1 large stalk of lemongrass (the white part) finely sliced
  • juice of 2 limes
  • 1 tsp white vinegar
  • ½ tsp caster sugar
  • 2 tsp fish sauce
  • 1 tbsp peanut (or other vegetable) oil
  • Mix it all together and let it sit to get t know each other for about 30 mins.

Cooking the babi guling

Score the pork skin with a sharp knife and spread the spice paste onto the meat side. Rub salt liberally into the skin and place on a rack (on a tray) uncovered, overnight in the fridge.

Remove the pork from the fridge an hour before you want to cook it. Heat the oven (fan forced to 190C and roast the pork on a rack for 30 mins.

Reduce the heat to 160C and roast for another 30 mins or so – until it is cooked through.

For good crackling, turn the grill setting on for the last 10 mins and wedge the oven door open slightly with a wooden spoon. This allows the steam to escape and helps the crackle, well, crackle.

Serve with the sambal, some steamed or stir-fried greens, and rice. Then book your next trip to taste the real thing!