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Prosciutto & Parmesan-stuffed pork loin – and win a book in my barbecue event!

by Jeanne Horak on August 28, 2012 16 Comments in Braai the Beloved Country, Braai/Barbecue, Gluten-free, Main course - meat, Recipes

Italian pork loin title © J Horak-Druiff 2012

The braai. Aaah yes, that institution of South African social life, practised and beloved by all of us, whether abroad or at home.  So revered, in fact, that South Africans even created a day to celebrate the braai. Officially, 24 September every year is Heritage Day, the day when we celebrate South Africa’s rich cultural heritage and diversity.  But as interesting as what makes us diverse, is what makes us the same:  we all love a good braai.  So a couple of years ago, we also started celebrating a cheeky unofficial holiday on 24 September:  National Braai Day. This year, as in the past 2 years (see the 2010 and the 2011 round-ups), I am celebrating by hosting a braai/barbecue themed event called Braai, the Beloved Country on this blog – scroll to the bottom of this post to see how to participate and what you can WIN by participating!

The other day I was curious to see what my dear friend Google thought would constitute a good braai, so I asked, and here are the answers I got:

A good braai needs…

… good braai meat

… the right wine

… to be a decent size

… lots of food and lots of fun and laughter

… good company

Nowhere does it say that a good braai needs to be in South Africa, needs to comprise only South African guests, or even has to stick with traditional South African dishes!  Which is how we managed to have a Very Good Braai Indeed earlier this summer with two South Africans, one Brit, one Brazilian and one Brazilian-Japanese; and an entirely Italian menu.

Allow me to explain: we had invited the lovely Luiz, Gerald and Rosana over for lunch and we knew we wanted to braai, but I wanted to do something different to the usual chops & boerewors affair.  I already had a few bottles of Bisol prosecco left over from the recentPlate to Page Somerset workshop, as well as a jar of oustanding Barbieri & Co clementine mostarda, so the choice to make it Italian seemed obvious. The weather played along and we spent the afternoon in the garden, tasting in quick succession the Bisol Jeio, Bisol Crede and finally the wonderful Bisol Cartizze.  We started with spectacular fresh tomato, olive & basil bruschette; and we finished with an Italian cheeseboard served with the clementine mostarda. And in between all this, Nick braaied something rather special: an adaptation of rosa di Parma.
Stuffed pork loin - raw © J Horak-Druiff 2012

Bisol prosecco © J Horak-Druiff 2012
Tangerine mostarda © J Horak-Druiff 2012

Nick © J Horak-Druiff 2012

Braai group © J Horak-Druiff 2012

 

Traditionally, rosa di Parma is a beef fillet stuffed with parmiggiano, prosciutto and sage, but because pork fillet (loin) is far easier to source in the wilds of E16, I decided to go with pork instead of beef.  Preparation is really simple, other than the fact that you have to securely tie or sew up the fillet before cooking and try to keep it cut side up diring cooking. To enhance the flavour further, Nick lightly smoked the meat in our Weber grill – an adaptation that I highly recommend if you have the equipment.  Make sure you buy the best prosciutto and parmiggiano that you can afford – there is nowhere for substandard ingredients to hide and you really do taste the difference.  The end result is nothing short of spectacular – smoky pork, umami-rich prosciutto, and gooey parmiggiano, balanced by the slightly bitter pungency of the fresh sage. Fantastic.  I served mine with sautéed kale (or use cavolo nero) with parmiggiano and creamy mashed potatoes – and a big side order of laughter, friendship and fun.  Everything a braai should be, really.

For more excellent pork recipe from other bloggers, have a look at:

  • Krista’s maple-glazed pork roast
  • Michelle’s pork fillet with a creamy Dijon mustard sauce
  • Kalyn’s pork with paprika, mushrooms and sour cream

 

Stuffed pork loin plated © J Horak-Druiff 2012

ROSA DI PARMA (serves 6-8)

Ingredients:

2 tsp fresh sage, finely chopped
2 tsp crushed garlic
1 tsp fresh rosemary, finely chopped
1 tsp salt
1 tsp freshly ground pepper
2 pork loins (also called pork fillet or pork tenderloin), about 1-1.2 kg each
4 thin slices Italian Prosciutto di Parma ham
1 cup freshly grated Parmigiano cheese
3 tsp extra-virgin olive oil

Method:

Combine the sage, garlic, rosemary, salt and pepper in a small bowl and set aside.

Lay the meat on a chopping board and make a long horizontal cut along the length of each of the the pork loins, making a pocket in the meat and taking care not to cut all the way through.  Use the heel of your hand to flatten the meat gently.

Cover each butterflied loin with 2 of the ham slices, roughly torn, then spread 1/2 of the parmiggiano over the ham in each loin.  Roll or squeeze the loins closed so that the filling is mostly not visible and then tie the loins securely at 5cm intervals with kitchen string.

Lightly brush the roasts all over with the olive oil and rub with the reserved herb mixture.

Prepare an indirect fire* in your Weber charcoal gril (or similar kettle barbecue). Soak your wood chips for smoking (if using). When the coals are ready, place the meat in the middle of the grid, over a drip-pan and sprinkle the drained wood chips over the hot coals.  Close the lid and cook for 35-45 mins, depending on degree of doneness desired.  Allow to rest for 5 minutes, then carve and serve.

 

* This is an idea pioneered by Weber and is discussed in most cookbooks featuring Weber recipes, but in case you don’t possess such a book, here’s how. Make a fire using 16 charcoal briquettes and light them all in a pile on one side of the barbecue kettle. Once the briquettes have had time to ash over (about 40 minutes), transfer half of them to the other side of the barbecue. Position a foil drip tray between the two piles to keep them apart. Place the grill on the barbecue and voila, you are ready to cook.

 

And now, on to how you can enter Braai the Beloved Country 2012! I would love for you to share your favourite braai or BBQ recipes with me – it can be meat, fish, vegetables, breads, stews – in fact anything that you can cook over an outdoor fire or grill, South African inspired or not.

 

Braai the Beloved Country logo © J Horak-Druiff 2012

Here’s what to do:

1. Post a braai/barbecue recipe between now and 23 September.  Your choice of recipes is really broad – meat, chicken, fish, vegetables, breads – as long as you cooked it over coals or an outdoor grill.

2. You must link to this announcement in your post.

3.  Multiple recipes and recipes submitted to other events are permitted.

4.  Recipes from your archives can be accepted but you MUST re-post them in a new post dated between 28 August and 23 September 2012 and link to this announcement.

5.  Use of the Braai, the Beloved Country logo is optional but would be nice.  Ask me if you want code for a badge in your sidebar.

6.  A photo is preferred, but not essential.

7.  Send me an e-mail (the address is emailcooksister AT gmail DOT com) with BRAAI in the subject line and containing: your name; your blog name; the recipe title; and the URL of the post that the recipe appeared in.  Attach a photo if you can.

I will post a roundup of all the recipes on 24 September to coincide with National Braai Day.Two lucky entrants also each stand to win a copy of Wines of South Africa’s Braai Masters of the Cape Winelands.  The first winner will simply be my favourite recipe chosen from all entries submitted.  For an extra chance to win, existing entrants can also like mynew Cooksister Facebook page: a second book winner will be drawn at random from people who have liked the page between now and 23 September. Please leave me a comment here once you have liked the page so that I can keep track of entries.

I can’t wait to see what you have been serving up this summer!

More deliciousness for you!

  • Andrew’s Really Secret Event – an afternoon with Australia’s First Families of WineAndrew’s Really Secret Event – an afternoon with Australia’s First Families of Wine
  • L’Atlantide restaurant, NantesL’Atlantide restaurant, Nantes
  • Chinese New Year, Hong Kong style with the School of WokChinese New Year, Hong Kong style with the School of Wok
  • Launching the 2015 Bernard Loiseau Festival Culinare with Constance HotelsLaunching the 2015 Bernard Loiseau Festival Culinare with Constance Hotels

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  1. Kit says

    November 27, 2012 at 6:08 pm

    Cool! A great excuse to get back to braaiing again, while the sun is shining and melting the snow from the mountains.
    Love the sound of that pork fillet. And the Italian treatment is perfectly adapted for a braai. I remember at a friend’s house in Tuscany one November her Italian partner cooking us a meal over the coals in the large fireplace; bruschetta followed by perfect pork chops. It wasn’t called a braai or a barbecue, it was just cooking!

    Reply
  2. Jamie says

    November 27, 2012 at 6:08 pm

    Oooh I love your braai’s! This looks exceptional and how I love what you did with that pork loin. I wish I lived closer and could come over more often. We just drank our last bottle of Bisol boo hoo and I already miss it! It must have been perfect with this perfect meal!

    Reply
  3. Andrew says

    November 27, 2012 at 6:09 pm

    I’ve just had my dinner but those photos are making me hungry! Plus thirsty – Bisol!

    Reply
  4. Africanaussie says

    November 27, 2012 at 6:09 pm

    gosh that looks scrumptious!

    Reply
  5. Nadia says

    November 27, 2012 at 6:10 pm

    This looks fantastic! We will make this!

    Reply
  6. Rosa says

    November 27, 2012 at 6:10 pm

    What a great recipe! That pork loin looks ever so tasty. I’m drooling now…

    Cheers,

    Rosa

    Reply
  7. Denise says

    November 27, 2012 at 6:11 pm

    Oh yes, braai…how I love that whole concept! This stuffed pork loin looks so good, I immediately crave a braai with THIS on the menu!

    Reply
  8. Krista says

    November 27, 2012 at 6:11 pm

    Oh my lands, Jeanne, that looks absolutely incredible!!! I didn’t grow up bbq-ing, so I’m rather intimidated by it. But it’s an Aussie institution, so I’m hoping to learn how to master it. I’d love to make this. 🙂

    Reply
  9. Cara @ Gourmet Chick says

    November 27, 2012 at 6:12 pm

    The braai/BBQ looks fabulous and what a gorgeous photo of you with Luiz and partners!

    Reply
  10. Rosana @ Hot&Chilli says

    November 27, 2012 at 6:12 pm

    Thanks for introducing me to Braai! It was a lovely day with you all. Rx

    Reply
  11. Meeta says

    November 27, 2012 at 6:13 pm

    Oh I remember that braai we had when we all were camping out together back in 2010! Amazing. This looks incredible Jeanne. I am not much of a pork eater but this I will take gladly. Expect me to join the fun here!

    Reply
  12. Barry @ 3potjie says

    November 27, 2012 at 6:14 pm

    That loin looks so good, I allmost took a bite. I like your new facebook page.
    Potjie

    Reply
  13. Colleen says

    November 27, 2012 at 6:14 pm

    I love this event, wouldn’t miss it for the world. And as for the prize….oh my! Love the look of the pork fillet so much I would give anything to be able to chew right now! The Bisol would be the ideal drink to wash it down with. I have just done my blog post, it will go live in the morning. And sadly I liked your facebook page loooong ago! xx

    Reply
  14. Krista says

    July 18, 2013 at 10:50 pm

    I’m laughing because just today I was notified that you had linked to my pork roast recipe. 🙂 Thank you so much, Jeanne! 🙂

    Reply
  15. Ian Hardy says

    June 30, 2014 at 8:34 pm

    Love Prosciutto!! 😀 Love to use it for cooking: wrapping, stuffing, whatever. 😀 Like here: http://januchef.blogspot.co.uk/2014/06/asparagus.html I’ve done it few days ago 😛

    Reply
  16. Ian says

    April 28, 2016 at 4:48 am

    I am new to braai and this seems like a great reason to work in the backyard with some guests and what seems to be a great recipe! Destined to try this out very soon, and am very excited. Thanks for sharing!

    Reply
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Jeanne | Stylish food & travel


Are you a cook... or a baker?
I fall firmly into

Are you a cook... or a baker? 
I fall firmly into the "cook" category. Baking is too precise, too fiddly - and best left to those with an affinity for it, I always say! But every now and then, only a cake will do. Say, for example... when you celebrate your blog's SIXTEENTH birthday!! 🎉🍾 Yes, last month Cooksister.com turned sweet sixteen, and to celebrate I baked this sticky spiced plum upside down cake. It's a very forgiving recipe and it's worth every single calorie 😁. Click on the link in my profile to see the recipe or save this post so you can find it later: https://www.cooksister.com/2020/06/sticky-spiced-plum-upside-down-cake.html

"Twenty years from now you will be more disappoint
"Twenty years from now you will be more disappointed by the things that you didn't do than by the ones you did do. So throw off the bowlines. Sail away from the safe harbor. Catch the trade winds in your sails. Explore. Dream. Discover." - Mark Twain

Anybody else got Lockdown Itchy Feet Syndrome...?? If it isn't an official disorder,  it certainly should be!

I have always been a dreamer, a planner, an explorer. Few things excite me more than stepping onto the soil of a country I have not visited before. When I am going through tough personal times, my go-to self-help therapy has always been to arrange a trip - to throw off the metaphorical bow lines and sail away to a new adventure. 
But then... Corona 😞  I can honestly say that I am enjoying working from home; enjoying having the time to run every day; enjoying cooking proper meals; enjoying my own company; enjoying the lack of FOMO. But OH MAN, I miss travel. 
This image was taken 2 years ago in St George's, Grenada - my first visit to the Caribbean but  certainly not my last. This photo has me dreaming of the day I can throw off those bow lines and travel again... How are you dealing with the lack of travel during this time?

Am I the only one feeling faintly sad at all the S
Am I the only one feeling faintly sad at all the Spring bulbs that were planted last year that have been flowering in parks and public gardens with nobody (or fewer people, anyway...) around to admire them? Spare a thought for the gardeners at Holland's famous Keukenhof who planted SEVEN MILLION bulbs last winter in preparation for the garden's annual 2-month opening... but because of Covid-19 Keukenhof did not open at all in 2020. 
But the good news is that for the first time in its history, Keukenhof was virtually open this year, meaning you can enjoy the best of the Spring flowers virtually, from the comfort of your armchair.  Keukenhof posted an amazing series of videos to their YouTube channel featuring magnificent 360 degree tours of the 2020 flowering bulbs; a run-down of the best photo spots; talks by various Keukenhof gardeners; and even a visit from Spongebob Squarepants!  You can check out their YouTube channel here https://bit.ly/2WWkahW. Or you can visit my blog  https://bit.ly/2zMgrLL  to see more of my Keukenhof images like this one of a river of tulips from when I visited a few years ago.

Have you visited Keukenhof?  What were your favourite Spring flowers? ⚘⚘⚘

When people tell me they don't like Brussels spro
When  people tell me they don't like Brussels sprouts, my inner voice always cries out the same response: oh honey, you're just doing it wrong! Sesame ginger sprouts are nutty, zingy and delicious - the opposite of the overcooked grey stinky sprouts of your youth, and so easy to make! 🔖 Remember to save this post so you can make the recipe later! The recipe is also on my blog - click the live link in my profile. 
For 4 people you need:
500 g Brussels sprouts, trimmed, halved and cooked (I roast mine in a hot oven)
1 x 2cm piece of ginger cut into fine matchsticks
2 Tbsp sesame seeds, toasted
1 Tbsp canola oil
2 tsp toasted sesame oil
Salt & pepper 
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Did you know that 6 February is Waitangi Day, the
Did you know that 6 February is Waitangi Day, the national day of New Zealand? .

I am marking the occasion with this photo was taken just over 3 years ago on the shores of beautiful Lake Pukaki on the South Island, looking across at Mt Aoraki.  I loved my visit and planned the trip completely independently – here are some tips for anybody thinking of visiting the South Island. .
🔖Click “save” to bookmark these tips for later! ➡️ 1) Take more time than you think you need. In a week you will barely scratch the surface of the South Island - I would say 2 weeks is a comfortable amount of time. ➡️ 2) Don’t assume that summer means hot weather! Even in December (the height of summer) temperatures peak at about 21C in Christchurch. Pack layers. ➡️ 3) Do spend time in Queenstown. It is stunning and one of my favourite places I have ever visited – great for hiking in summer, skiing in winter, sailing on the lake, adventure sports and a base for many surrounding natural attractions. ➡️ 4) Take day trips from Queenstown to Milford Sound and the Franz Josef glacier (but be aware that the weather is often not great). ➡️ 5) Take a road trip! The roads are excellent and generally empty – and it means you get to pose in places like the shore of Lake Pukaki 😊 .
Have you visited New Zealand’s South Island?  Would you like to?  Let me know in the comments!

"Don't just stand there, let's get to it: strike a
"Don't just stand there, let's get to it: strike a pose there's nothing to it!" (Madonna)

Nicole Kidman's is both hands on hips. Meryl Streep's is only left hand on hip. Victoria Beckham's is right hip out, left foot forward (and no smile!). Mine started as a joke many years ago - the earliest evidence I have is from 2005 😎 Do YOU have a signature pose? Tell me in the comments or DM me a pic!

This particular pose was struck on the @chateaulhospitalet estate in the Languedoc, looking out over @gerardbertrandwines vineyards all the way to the Mediterranean. You can read all about my stay there now on the blog - click on the live link in my profile

Even if you are not a French speaker as such, you
Even if you are not a French speaker as such, you may be surprised by the number of French words you already know: rendezvous, entrepreneur, souvenir and ricochet need no introduction. All have been adopted into English wholesale, with their original French meaning and spelling. Perhaps they should apply for settled status post-Brexit... But sometimes a word’s literal translation in French bears no resemblance to what the word has come to mean, such as canape. Although we know the word as meaning a small piece of pastry or bread with a savoury topping served at drinks receptions, the literal translation is a decorative antique sofa. When a clever chef first came up with the idea, the topping was thought to sit on the bread or pastry like a person reclining on a sofa, and the snacks came to be known half-jokingly as canapes. Fact! 
I enjoyed these very elegant canapes (LOVED the lacy little potato lattices!) with Code Rouge sparkling wine before a jazz dinner at Gerard Bertrand’s flagship wine estate Chateau L’Hospitalet in the Languedoc.  The dinner was as  spectacular as the canapes and you can read all about it on my blog now – click the live link in my profile above.

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1.  The closest station is Liverpool Street which is only a 5 minute walk from the market.
2. It's open daily, with over a hundred stalls, but on Wednesday the focus is on fashion & on Thursday the focus is on antiques & vintage.
3. The busiest day is Sunday - get there early to beat the crowds!
4. Make sure you sample some of the excellent street food on offer - I love the 8-hour pulled pork bagels from Dirty Bagel, topped with cheese melted by blowtorch in front of your eyes; or the traditional raclette at Abondance.
5. Don't forget to check out the amazing Shoreditch street art in the area around the market, either on a tour or self-guided walk.
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Thanks @meetakwolff for the 📸

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"You're off to Great Places! Today is your day! Your mountain is waiting so... get on your way!" (Dr Seuss)

How are you starting the new decade? Staring at the mountains ahead, worrying about how hard they will be to climb and whether your shoes will be comfortable and whether it is going to rain along the way? Or striding confidently towards the mountains ahead, looking forward to the fresh air filling your lungs and the sense of purpose as your legs carry you ever higher, and relishing the prospect of an amazing view from the top?

There is no finer metaphor for life than a walk in the mountains and I have already made my choice as to how I plan to tackle the mountains of 2020. What's your choice? 
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This particular mountain is in the Austrian Alps where I hiked last summer. Thanks to @thepassionatecook for the 📸!


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Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since 2004. She is a popular speaker on food photography and writing has also contributed articles, recipes and photos to a number of online and print publications. Jeanne has also worked with a number of destination marketers to promote their city or region. Please get in touch to work with her Read More…

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