Having established itself in the evergreen valleys of New Zealand 125 years ago, Anchor Dairy has finally launched their milk range on Australian shores (only in Victorian Woolworths at the moment).
Normally milk isn’t particularly interesting to talk about. But through the use of its unique ceramic filtration technology, Anchor Milk delivers a product that actually tastes like the ‘good stuff’ you remember drinking as a child. It tastes fresh without leaving any of that ‘milky’ after taste and we’d go so far as saying that it has a ‘crisp’ finish – something that has us happily going back for another sip.
This same filtration technology actually extends its shelf life also, from a standard 15 days to 21 days – great news for those of us that tend to eat and drink out every night…and day.
We were lucky enough to join Anchor Dairy at their launch where Christian McCabe (The Town Mouse) paired five flights of milk with five dishes designed by Daniel Wilson (Huxtable, Huxtaburger) that highlighted milk as a key ingredient.
Our favourite was the milk roasted pork belly with warm spices, cauliflower, and watercress. Check out how to make it below:
Milk Roasted Pork Belly with Warm Spices, Cauliflower, and Watercress
Ingredients – serves 6
- 2 kg pork belly, boneless & skin scored 4mm thick
- 2 lt milk
- 3 cardamom, crushed slightly
- 2 cinnamon sticks
- 1⁄4 whole nutmeg, finely grated
- 4 slices ginger
- 2 garlic cloves, lightly crushed
- sea salt
- olive oil
- 2 b watercress, picked, washed & dried
- lemon oil
- 1 cauliflower, chopped
- milk to cover
- 100 gm butter
- 150 ml anchor pure cream
- ground white pepper & sea salt to taste
- Preheat oven to 200° Rub oil & salt onto pork belly skin & in to crevasses well. Heat a large sauté pan over a medium heat and add a little olive oil. Place the pork belly skin down and cook slowly until golden & crisp, pressing down on pork to ensure all areas touch the pan if needed. Be careful as it has a tendency to spit.
- Meanwhile place Anchor milk & spices into a saucepan and warm gently over a low heat. Season the non-skin side of the pork belly with salt and then place into a high sided roasting tray. Carefully pour the milk & spices into the tray until it covers 2/3rds of the pork. Place into the oven & cook for 15 minutes, then turn the heat down to 160°C and cook for 1 hour or until tender. Remove from the oven & allow to rest in the pan for 20 minutes.
- For the cauliflower puree: Place the cauliflower onto a saucepan & cover with Anchor Cover with a cartouche** made from baking paper and cook for 30 minutes over a low heat until tender, taking care not to scorch the milk on the bottom of the pan. Drain cauliflower well in a colander & discard the milk. Place the cauliflower into a blender and add the butter, AnchorTMcream, salt & ground white pepper to taste. Place in a small saucepan with a lid to keep warm.
- To serve: Reheat the pork belly in the oven for 5 minutes on an oven tray lined with baking paper. Place some cauliflower puree on each plate. Slice the pork belly along the cuts and place 2 slices on each plate. Scatter the watercress whimsically, then drizzle the lot with a little lemon oil and finish with a little salt.
**NOTE:A cartouche is a round piece of parchment or grease-proof paper that is used to cover the surface of a stock, sauce or soup to reduce evaporation and keep contents submerged.
This article is presented by Anchor Milk