This rich, crackling-coated pork roast has all the intense garlic, chorizo and herb flavors of a classic porchetta made so simple for you to enjoy.
This meal for two (or order multiples ) is perfectly curated and marries together classic savoury and sweet flavours. From the Tomino cheese with the sweet relish, to the Porchetta itself, smothered with the agrodolce, a sweet and sour sauce which perfectly cuts through & balances the richness of the pork that makes for a perfect roast.
And we haven’t even got to the picture perfect, tastes as great as it looks tart tatin dripping in our famous vanilla custard!!
Whether it’s gifted or devoured, this meal from start to finish will have the at-home-chef & crowd so impressed, its sure to make you swoon.
Your Menu
Entrée
Baked Tomino cheese with red pepper relish, olive tapenade,
broadbean mint pesto.
House made rosemary focaccia bread
Main
Porchetta, chorizo and fennel stuffing
Agrodolce dressing
Roasted cauliflower florets
Side Green leaf and herb salad, Champagne vinaigrette
Dessert Apple tarte tatin, vanilla custard
What you'll need from your kitchen
2 Oven trays Scissors Mixing bowl Flat Lifter or spatula Salt & pepper Mixing bowl Extra Virgin Olive Oil
Tomino cheese in paper parcel Red pepper relish Olive tapenade Broad bean pesto Rosemary Focaccia 2 slices of porchetta Roasted cauliflower Green salad Red wine vinaigrette Agodolce dressing 2 Apple tarts in foil trays Vanilla Custard
(based on domestic fan forces oven)
Remove all your entrée & main meal items from the fridge at least 20 minutes before cooking- even entrée condiments and agrodolce. Keep dessert in the fridge!!
Cut open the porchetta packaging for it too to come to room temperature.
Preheat your oven to 200 deg.
Entree: Place the cheese, as is, wrapped in parchment paper on a baking tray & place in preheated oven for 15 minutes.
Ten minutes into the baking, unwrap your focaccia & add to the tray beside the cheese in the oven.
The cheese & bread will be in the oven for 5 minutes together.
When the 5 minutes is done, remove the tray from the oven.
The paper should be ok to touch. Transfer the cheese in paper to a serving board or platter, snip the string with a pair of scissors.
Open out the paper to reveal the warm and gooey cheese.
Drizzle the focaccia with extra virgin olive oil, break, cut or slice it.
Spoon out your condiments onto paper or small dishes.
Serve whilst cheese is hot with the toasted focaccia and enjoy.
Can slide your pork onto the same tray, drizzle with oil & place into oven for 10 minutes while you’re having entree.
Main: If you haven’t already done so, remove the porchetta slices from the packaging and can place on the same tray as the cheese from entree.
Drizzle with olive oil and place in oven, should still be on 200deg and bake for 10 mins.
Whilst the pork is cooking, toss the salad with the red wine and shallot vinaigrette, season and plate up.
When the 10 minutes is up, add the cauliflower florets to the oven in the tray provided. Keep the pork and cauliflower in the oven for a further 8 minutes. Remove them from the oven.
Plate the porchetta & divide cauliflower between plates.
Dress the pork with the agrodolce which would be at room temperature
Dessert: Remove from fridge & remove lids from tart foils and place on a baking tray. Place into a 200 deg oven and cook for 20 minutes or until pastry is puffed and dark golden in colour.
Remove from the oven and rest for about 5 minutes.
Now you are going to flip it over onto a plate or bowl.
Place a dessert bowl or plate over the tart so the pastry meets the plate.
Now grab the rim of the tart tin with your fingers & your thumbs on the base of the plate, now swiftly but carefully turn the tart over so it sits on the plate or in the bowl.
Slide off the foil tray.
Et voila!!! Masterpiece!
Spoon on the custard & enjoy
Our meals are prepared in a kitchen environment that contains eggs, fish & various seafood, dairy, various nuts, sesame, gluten, lupin and sulphites. Though best practices are used in preparing the meal, inadvertent cross-contamination may occur. We cannot guarantee the complete absence of these allergens.
