Serve up a glimmer of Africa with fancy food and decor ideas that shine
Recipes by Luke Dale-Roberts

DECO Eat |Elle Decoration South Africa
Pork belly with halva and apples

Pork belly with halva and apples

1kg pork belly, rind on
50ml vegetable oil
halva, to garnish cure
300g rock salt
10g star anise
10g cinnamon sticks
10g coriander seeds
50g castor sugar
5g pink salt
Zest of 1 orange
1 thumb ginger

Belly Glaze
2 cinnamon sticks
1 tbsp 5 spice
1⁄2 tub maltose
50ml soya sauce
2 tbsp rice wine vinegar Salted Apples
6 red apples, peeled
200g left-over pork belly cure

Grind together rock salt, star anise, cinnamon, coriander and castor sugar. Add pink salt, zest and ginger and blend. Reserve 200g cure for later use. Rub rest of cure onto pork belly. Cure for 8 hours. Wash cure off and place meat in deep metal tray and cover with tinfoil. Cook for 5 hours at 140oC. Rub reserved cure over apples and cure at room temp for 2 hours. Rinse in cold water and place in baking tray. Drizzle with olive oil and roast for 45 minutes at 220oC. Combine all ingredients for glaze and bring to the boil. Remove from heat. Slice pork belly into 100g pieces and remove rind. Grill pork until golden. Place pork belly on plates and drizzle over glaze. Serve with a hot apple and halva crumbled over.

 Chocolate fondant with stem ginger ice cream | Elle Decoration SA
Chocolate fondant with stem ginger ice cream

Chocolate fondant with stem ginger ice cream
Serves 6
Chocolate Fondant
200g butter
250g chocolate
5 eggs
150g icing sugar
50g flour

Stem Ginger Ice cream
150g preserved ginger
500ml cream
500ml milk
240g egg yolks
250g sugar

Combine ginger, milk and cream and bring to boil. Remove from heat. Combine yolks and sugar. Slowly add hot milk mixture while whisking. Transfer mixture back to pot and bring to 86oC, while stirring. Remove from heat and blend with stick blender. Cool. Transfer to ice cream maker and follow manufacturer’s instructions. Melt together chocolate and butter. Beat eggs and add to chocolate mix, then add flour and icing sugar and mix until smooth. Pour into 6 serving bowls and bake in a preheated oven at 190oC for 9 min. Serve with a scoop of ginger stem ice cream and preserved ginger sprinkled on top.