Often dubbed the ‘father of Fusion cuisine’ — a culinary style that integrates various regional flavours and cooking techniques in order to create innovative new tastes — Peter reveals in Peter Gordon: A Culinary Journey how he developed his unique culinary philosophy, influenced by his travels around the world, exploring different cuisines, foods, tastes and cooking ideas.
Illustrated with stunning photography from renowned photographer Jean Cazals, Peter takes us on a journey through Asia, Europe and the Pacific and presents 80 delicious recipes plus the key ingredients that epitomise Fusion cuisine.
‘The style of food I love cooking, the food that is my life’s passion and which, ultimately, I find the most exciting and rewarding of all, is Fusion cuisine.’ - Peter Gordon
About the author
UK based, Peter Gordon co-owns The Providores and Tapa Room in London with Michael McGrath, consults to Istanbul’s Changa and Muzedechanga restaurants, and has a signature restaurant, dine by Peter Gordon, and Bellota tapas bar in Auckland, New Zealand.
About the photographer
To celebrate the release of his book, Peter will be in New Zealand conducting a series of luncheon events held in association with NZ House & Garden magazine in Auckland, Wellington and Christchurch.
For more information see http://www.penguin.co.nz/.
Auckland in-store book signing at Cook the Books,
Auckland in-store book signing at Sabato
Auckland luncheon at dine by Peter Gordon
Christchurch luncheon at Canterbury Tales RestaurantIn association with NZ House & Garden Crowne Plaza
2 kg pork belly, rib bones removed
3 Tbsp five-spice
5 large carrots, peeled and halved lengthways
8–16 banana shallots (depending on their size)
4 star anise, roughly crushed
15 ml (1 Tbsp) sesame oil
45 ml (3 Tbsp) olive oil
700 g potatoes, peeled and cut into large chunks
700 g sweet potatoes, peeled and halved lengthways
150 g butter
3 Granny Smith apples
1 Tbsp rosemary (or sage) leaves, roughly chopped
4 Tbsp grain mustard
3 Tbsp capers, drained or rinsed and roughly chopped
zest and juice of 2 limes
a small handful of coriander, leaves and stem, shredded
Score the rind and fat of the belly in lines 1 cm or less apart, avoiding cutting down into the flesh. A Stanley knife, or a sharp boning knife is the best thing to use for this – or ask your butcher to do it. Mix the five-spice with 50 g of fine salt and rub this into the skin side of the belly. Place in a deep plastic container or casserole, skin side facing down and leave for 20 minutes in a cool place. Pour on enough cold water to cover by 2 cm (although the belly may float) and place in the fridge for 24–48 hours.
When you’re ready, take the belly from the brine and discard the brine. Turn the oven to 190 ºC. Line a roasting dish with baking parchment and lay the carrots in it side by side to form a trivet large enough to hold the belly. Sit the belly on top, skin side facing up, pour on 200 ml of water and roast for 2 hours or so, until the skin has bubbled up and become golden and crispy. You can in fact serve the pork at this stage straight from the oven, but what we do in the restaurant is slightly more time-consuming. Place the cooked belly on a clean tray lined with baking parchment, sit a sheet of paper on top of the belly and sit another tray on top. Balance a 2–3 kg weight on top (a few saucepans are good, or some bottled water or canned chickpeas!) to flatten the belly a little, without actually crushing it. Leave it to cool then place in the fridge, minus the weights, and it’ll be ready the next day. At this point the belly will keep for 4–5 days in the fridge. The next day take it from the fridge and cut it into 8–16 even-sized portions – using a serrated knife makes it a lot easier. Turn the oven to 180 ºC.
While the belly is roasting boil the potatoes and sweet potatoes in a pot of lightly salted water until cooked – you can also make this using only kumara. Once cooked, drain and return to the pot. While that’s cooking heat the butter in a pan and cook to a nut-brown colour. Peel the apples if you want to (it’s not necessary) and cut into quarters. Remove the seeds and chop each quarter into 4–5 chunks.
To serve: Divide the mash and the roast shallots amongst your plates and place one or two chunks of roast pork belly alongside, then simply drizzle with the salsa verde and any roasting juices from the roast shallots.
An extract from Peter Gordon: A Culinary Journey with photography by Jean Cazals. Published by Penguin Group NZ. RRP $70.00. Available at all good booksellers nationwide. Copyright © Peter Gordon and Jean Cazals, 2009.