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FOOD 16 | SUNDAY • 26 MAY 2019 maltatoday • 300g pork flank • 4 cloves garlic • Small bunch coriander • Small bunch parsley • ½ head cabbage • 2tsp miso • 50g butter • 1 lime • 1tsp smoked paprika • 1tsp ground cumin • 1tsp ground coriander • 200ml olive oil • 100ml sunflower oil • Salt, as needed • 4 small potatoes • Small handful thyme 1. The day before or in the morning before you want to cook the pork, marinate it in 1 tsp miso, the zest of the lime, 2 crushed cloves of garlic, the stems of the coriander, a drizzle of olive oil and a small pinch of salt. Rub it in well and leave it in the fridge, covered to marinate for up to 12 hours. This process will impart more flavour and tenderise the meat. 2. In a small pot, heat the butter until it starts to foam and turns a golden brown. When you see it has changed to this colour, remove it from the heat immediately and transfer to a cold bowl. Stir in the remaining teaspoon of miso until dissolved along with the juice of half the lime. Set aside to pour onto the cabbage before serving. 3. To make the chermoula sauce, finely chop the parsley and coriander leaves. Add them to a bowl and add the ground coriander, cumin and paprika, juice of the remaining lime, 100ml sun- flower oil and 100ml olive oil. Season with salt and mix until everything is incorporated. 4. Cut the half head of cabbage into 4 wedges keeping the root intact as this will keep the leaves together. 5. For the hassle-back potatoes clean the potatoes well. Make incisions two thirds of the way down from the top, very close together all the length of the potato. Place in a double layer of foil large enough to contain all four and season with salt and a good driz- zle of olive oil. Place the thyme both over and under the potatoes and smash a clove of garlic and put it in the centre. Fold of the edges of the foil tightly around the potatoes and seal into a package. 6. Preheat a grill pan or your BBQ. If you are using a BBQ, once the flames have died down place the potato package onto the charcoal for 15 minutes and then move up to the grill for another 20. If you are not using the BBQ put the potatoes covered in the oven for 15 minutes at 200C and then uncover and continue for another 20. 7. In the last 15 minutes of cooking the potatoes remove the pork from the fridge and leave for ten minutes. Put the pork and the cabbage onto the grill or BBQ and allow to char nicely. Carefully turn the cabbage onto the other side using a spatula and also turn the pork. Allow to char on the other side. Once they have caramelised and charred move both the cabbage and pork to the cooler outsides and allow to cook for another 5 minutes or until the pork is firm to the touch. 8. Remove the pork and allow to rest for 5 minutes before slicing. Serve the pork drizzled with the Chermoula dressing and the cabbage drizzled with the miso butter. 9. Serve any remaining dressings on the side. Pork flank with grilled cabbage and Chermoula CHARLES GRECH Bin 2 Shiraz Mataro 2014 Penfolds, Australia Bin 2 Shiraz Mataro is a classic Penfolds wine, steeped in nineteenth-century tradition. Typically it is a generous medium-bodied wine based on shiraz, but shot with the aromatics and muscular strength of mataro. It's best to drink early, but like many of Penfolds reds can last the distance in the cellar. Bouquet: Scents of black olive and dark black cherry laced with mixed spices/herbs, Dark chocolate notes and a skerrick of liquorice. Palate: Mataro's green tea-leaf characters immediately apparent, as is Mataro's inky/ rubbly palate imprint. Grainy/particulate/powdery tannins throughout. Ditto, barely perceptible oak (some vanillin, crushed biscotti f lavours). Evocative Shiraz fruits and savouriness dominate the mid-palate. Refreshingly medium-bodied, enticingly textured. Food Affinities: veal, roast chicken, planked salmon. Exclusively imported by Charles Grech & Co Ltd Valley Road, Birkikara T: 21 444 400 Fine quality Italian wines of tradition Irpina. Donnachiara, winery located in Montefalcione (Avellino), with its vineyards that stretch along the hills typical of the Irpinia, produces white wines and red wines of high quality including Greco di Tufo, Fiano di Avellino, Taurasi DOCG but also sparkling like Santè Falanghina. Soft crushing of the selected grapes and after that cold decanting of the must fermentation at 57-60°F in steel vats for 15 days. Malolatic fermentation is not done. Full expression of it's territory, the heart of Greco di tufo, with a specific attention to all the factors of maturation of it's aroma's. Nose: Offers fruity flavours of pear, apricot, pineapple and citrus Palate: Smooth, elegant and structured, with good freshness and a great persistence that confirms and amplifies the olfactory sensations. Food Affinities: Perfect with all seafood, pasta with light sauces , white meats and herb cheeses Exclusively imported by Charles Grech & Co. Ltd, Valley Road, Birkirkara T: 2144 4400 Donnachiara Greco di Tufo: DONNACHIARA Debbie Schembri Gourmet Today and Mediterranean Culinary Academy Ingredients Method Serves 2 This recipe first appeared on Gourmet Today, May 2019 Tune in to Gourmet Today TV on Thursdays at 6.30pm on TVM