Luyanda Mafanya - Drum Food Ambassador

Starter

Mussels in a Tomato sauce

Ingredients:

500g fresh mussels, cleaned

30ml olive oil

1 onion

2 Tbsp crushed garlic

2 tomatoes, chopped

1/2 cup fish stock

2 Tbsp Knorr Tomato Base dry Cook-in-sauce

Fresh Coriander, for garnishing (optional)

Salt & Pepper to taste

Method:

Heat olive oil in a pan, add your chopped onion and garlic. Gently fry for 2 minutes.

Add Knorr Tomato Base dry Cook-in-sauce, chopped tomatoes and fish stock, stir and leave to simmer for 5 minutes.

Season with salt and pepper to taste

Add mussels, cover with lid and leave to simmer until all mussels have opened, about 3 minutes. (Remove any mussels that haven’t opened)

Remove from heat, and serve with toasted bread.

Main Course

Pork belly

Ingredients:

1kg pork belly

1 Tbsp cardamom

1tsp cloves

5 garlic cloves whole

3 star anise

440 ml hunters gold

3/4 cup apple juice

1- 2 cups sea salt (depending on how much covers the pork belly skin)

Method:

Preheat the oven to 180 degrees

In a roasting pan

Pour salt on skin of pork belly to form a thick layer, spread salt all over pork belly making sure no skin shows.

Once pork is covered in salt, add all the other ingredients to the roasting pan.

Place in the oven for 1 hour, salt will turn into a thick crust, remove from oven and remove the crust.

Increase the oven to 220 degrees and return the pork belly for a further 45 minutes. Crackling should be crispy, if not return until crispy

Dessert

Chocolate Fondant

#DRUMFOODAMBASSADOR