- Wines, Oils & Shop
- Wine Clubs
- About Us
- Visit & Contact Us
Halve lengthways and scoop flesh out
Chop and reserve the scooped eggplant flesh
Clean and prepare as per Joe’s video tutorial
Chop and reserve artichoke stems
Peel with tops trimmed and base left intact
Boil onions in a small saucepan of water for 20 minutes
Remove onions from water
Scoop flesh out
Chop and resreve the scooped onion flesh
Halve and de-seed
Grease a baking tray large enough to fit all vegetables.
Preheat oven to 180 degrees.
Combine all reserved and chopped eggplant flesh, artichoke stems and onion flesh with tomatoes, breadcrumbs, marjoram, parsley, pecorino and nutmeg in a single bowl. Add eggs – the mixture should be damp but not wet. Season mixture with salt and pepper.
Spoon filling into scooped eggplants, capsicums, onions and artichokes.
Place vegetables in baking tray and add vegetable stock to bottom of dish.
Generously drizzle the vegetables with JOSEPH Extra Virgin Olive Oil
Bake for 40 minutes or until gold and crunchy!
The night before: remove any packaging from pork, cover meat with paper towel and leave in the refrigerator overnight. This helps the skin dry out.
Grind fennel seeds and salt in a mortar and pestle to create fennel salt.
Combine crushed garlic with olive oil.
Using a sharp knife, make 10 shallow incisions into the pork meat and rub the garlic olive oil mixture into these cuts well.
Rub the fennel salt mixture over the loin and concentrate on getting the mixture into the scored skin.
Drizzle JOSEPH Extra Virgin Olive Oil over the loin and rub into the skin.
Place the pork into a pre-heated oven for 30 minutes. The skin must start to crackle, so extend cooking time if necessary!
Once the skin is crackling, reduce heat to 180 degrees and cook for another 45 minutes.
Once cooked, let the meat rest for 10 minutes, and serve alongside your stuffed vegetables and chilled bottle of JOSEPH Sparkling Red!