There’s no doubt that every Christmas table needs a showstopping centrepiece.
Whether it’s a huge butter-basted turkey, a ham so glazed you can almost see your reflection in it, or even a classic Australian seafood platter, it needs to have that “oohhhh” moment when the guests see it coming.
This pork belly recipe fits the bill. It’s stuffed with roasted hazelnuts, rosemary and sage to give it a festive fragrance, and rolled to perfection with cooking twine.
When it comes out of the oven, the skin is roasted to a golden, crispy crust that crackles when you cut into it, revealing the steaming succulent centre. Christmas can’t come sooner!
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