This is a delightful make-ahead starter and will definitely impress guests. It has become our staple appetiser for Xmas lunch (here in Perth, Xmas Day is often over 100, so a cool, prepare ahead starter is a god-send). The good old Womens' Weekly is the source. (Zaar won't let me use Dressing as a heading - the oil, juice, chives and s& p are comprise the dressing).
This is a Jane Lawson recipe from the June '07 issue of the Aussie magazine "delicious." which I have changed slightly. I had an old tried and true recipe for this dish but it's been thrown away - this is THE Coquilles St J recipe, for me, anyway. The sauce would also be good over lobster. Seems like a lot of work but it isn't.
I buy meat from an Asian butcher in Northbridge, Perth, where I am usually the only non-Asian. I've seen many Asian women buying lots of pork belly slabs, so I bought one & searched for a recipe. This one is from an Aussie site. The original recipe called for no bones with skin. I used a pork belly with bones & it worked well.
This is the cover recipe from the June '07 Aussie magazine "delicious". After the pan cooking, I put it in my slow cooker for about 4 hours on low. Instead of 6 individual pies, I made one big pie using 2 sheets of pastry. The recipe below is exactly from the magazine. Use less liquid for a slow cooker.
It was a huge hit with my son & hubby.
This is my first post so I'm not brave enough to submit one of my own efforts. This is, basically, a Jill Dupleix recipe from a recent delicious. magazine. I love B'stilla and this is a great, quick, easy way to make it. I use extra ginger & saffron - almost double.
Hope you enjoy it:)
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