Sweet and savoury

Combining both tastes in one dish can lead to some excellent flavours says RODDY DAMALIS

Chevre, Orange & Almond Souffle

Prep: 15’ / Cook: 15’ / Serves: 1 / Dietary Notes: Vegetarian

The word souffle conjures up thoughts of a complicated and laborious process. In this recipe, I offer you not a recipe, but a technique. This technique can be used as the base for any flavours and fillings that you would like to use. Today we are making an orange, chevre cheese and almond souffle. I love the subtle combination of flavours and aromas. With this recipe, you need to make sure that your guests are seated before you place the individual ramekins into the preheated oven. The secret here is to have the cream and egg mixture prepared from before, as well as the cheese and butter in the ramekins on an oven shelf. Both these can be prepared hours before. Also have the base plates that you will serve the hot souffle on. When they are ready, remove them from the oven gently and serve quickly to each guest to prevent them from flopping.

This is a most impressive start to any dinner party!

Some other combinations are:

Roquefort cheese and strawberry preserve.

Cubed halloumi and lounza with sauteed spring onion, mushrooms, and cherry tomatoes

Feta, spinach, and dill

100g chèvre cheese

1 tbsp butter (melted)

2 tbsp toasted almonds (1 for filling & 1 for garnish)

1 tsp honey

½ tsp orange rind

2 eggs

120ml fresh cream

salt & fine black pepper

Pour the butter into the skillet

Crumble the cheese into the skillet, adding the rind, honey and almonds

Beat the eggs with the cream seasoning with salt & pepper and pour over the cheese

Bake in a pre-heated oven at 200C for between 12 and 15 minutes until light & fluffy

Remove from oven and garnish with remaining toasted almonds

Serve immediately as it will deflate immediately

recipes2Pork Belly in Tamarind, Ginger & Honey Glaze

I adore Asian flavours as well as sweet and savoury combinations… this dish is definitely one of my favourites! When I cut the belly into portions, I can’t resist cutting off the ends & dipping them into the honey glaze… a chef’s privilege! Inspired by a trip to Malaysia: we were the only foreigners at a local eating house where I left the choice of menu to the proprietor (mainly because I couldn’t understand the menu!)… These flavours take me back to that wonderful experience. It is amazing how an aroma or a morsel can transport you back to another time and place.

This recipe is very popular in my team-building cookery workshops. I often get feedback from participants that they have made it for friends and family at home. The secret here is the slow cooking approach which not only achieves a melt in the mouth result, but also allows all the flavours to fuse together into a rich velvety glaze.

For belly

2kg pork belly (skin on, bones removed)

4 tsp Chinese five spice (star anise, cinnamon, fennel, clove, Szechwan peppercorns)

4 tsp cracked coriander seed

2 tbsp olive oil

1 cup red wine

1 cup water

2 tsp salt & 2 fine black pepper

For glaze

2 cups water

½ cup soya sauce

¼ cup oyster sauce

1 tbsp tamarind paste

1 tbsp ginger (grated)

¼ tbsp chilli flakes

1 cup honey

1 tbsp corn flour (dissolved in a little cold water)

Score the skin with a very sharp knife (3-4 cm spaces) this makes cutting into portions easier & allows spices to penetrate the meat

Coat with oil, this helps the spices to stick onto the meat and gives you a very crispy crackling

Coat well with the spices, salt & pepper. Brown under the grill at 240C for 20 minutes, skin side up

Add the water & wine and cover well

Bake at 220C for 1½ hours (after an hour if all the liquid has been absorbed, add more water)

Uncover and bake for a further 15 minutes until crispy

Remove from oven & allow to rest for a few minutes. Slice into portions, serve & drizzle with the glaze

For the glaze:

Place all ingredients into a pot, bring to the boil and reduce to simmer and thicken

The glaze can be made 2-3 days in advance

Roddy Damalis is the author of two books, MY CY is a photographic journey through Cyprus, with stories, commentary, culinary tips, and anecdotes that let you in on the mind behind the recipes, and MY LITTLE PLATES a guide to 100 adored recipes inspired by our beautiful island served over two decades at the beloved Ta Piatakia restaurant in Limassol. Roddy is a restaurateur, celebrity chef, food guru and consultant. He stole both local and international hearts with his infamous and highly acclaimed restaurant Ta Piatakia in downtown Limassol and now operates My View, an exclusive private dining venue in his home. For more information and to purchase the books visit www.roddydamalis.com