The Australian Heritage Cookbook offers some classic dishes for when you’re entertaining
SERVES 6
COOKING 3 hours
- 2–2.5 kg boneless pork leg
- ¾ cup honey
- 1 tablespoon freshly chopped chilli (optional)
- Zest of 1 lemon
- 1 kg potatoes, peeled and cut into wedges
- 1 ½ teaspoons lemon pepper
- 1 teaspoon freshly crushed garlic
- ¼ cup oil
- 1⁄3 cup water
- 1 head radicchio lettuce
1. To make the glaze, combine the honey, chilli and lemon zest. Brush the surface of the meat generously with the glaze.
2. Refrigerate, covered, until ready to use. Stand at room temperature for 20 minutes before cooking. Place the potato wedges in a foil tray. Mix the lemon pepper, garlic,
oil and water together. Pour over the potatoes.
3. Cut the radicchio in half lengthwise. Cut each half into 3 wedges. Insert a small bamboo skewer from the centre of the outside edge to the centre of the thin wedge edge to keep them from falling apart.
4. Prepare a covered barbecue for indirect-heat cooking, charcoal to medium high and gas to high, turned down to medium when the food is placed in.
5. Place the meat on the well-oiled bars over the drip tray. Place the potatoes next
to the roast over indirect heat. Brush the roast with the glaze, close the cover and cook for
60 minutes.
6. Move the tray of potatoes over the direct heat and turn the potatoes. Brush the roast again with glaze, close hood and continue to cook for 1 hour, brushing the roast with glaze every 15 minutes.
7. When the potatoes are browned, remove and keep hot. The roast is cooked when the juices run clear when pricked with a skewer, or the internal temperature on a meat thermometer is about 68°C for medium – well done. Remove roast onto a platter.
Rest for 15 minutes.
8. Reheat the potatoes. Brush both sides of the radicchio with the marinade and grill over direct heat for 3–5 minutes, brushing with the glaze. Serve.